Monthly Archives: August 2005
A southwestern appetizer that’s become popular everywhere, this is an enticingly rich dish of melted cheese and chiles enveloping crisp tortilla wedges. Though customarily made with jalapeños, you can substitute mild green chiles if you prefer a tamer flavor.
In this Southwestern rice casserole, the chilies and cilantro give a delectable flavor to an otherwise simple dish. This is delicious served with Beer-Stewed Pinto Beans and a big green salad.
I love what barbecue sauce does for tofu. This easy tofu recipe, with the flavorful sauce and plenty of onions, is excellent over brown rice or quinoa.
Here’s a sandwich feast that never disappoints. And any meal made mainly at the table can’t be bad, either. You’ll need:
A big pot of spaghetti is the basis of a fun and festive meal. In the time it takes to cook the pasta, an antipasto platter of fresh vegetables and other items that need little or no preparation, can be composed. As an alternative to spaghetti, consider a type of frozen pasta instead: Tortellini, ravioli, […]
A few key ingredients, like flour tortillas, refried beans, and nondairy cheese create a simple and satisfying Southwestern meal. Here’s what you’ll need:
Salad bars are often an appealing option for vegetarians at restaurants, so why not serve one in your own kitchen? Here are some items to place in individual serving bowls for everyone to take as they wish. Use as many as you’d like:
Here’s a colorful, veggie-filled pasta dish that’s always a crowd-pleaser. This is a great choice as a vegan potluck recipe for warm weather occasions.