Monthly Archives: July 2011
Here’s a vegetable-filled variation of the traditional stacked cheese enchilada. Using vegan cheese, summer squashes, and bell peppers, these are a snap to make. Serve with baked sweet potatoes and a big salad. Photos by Hannah Kaminsky.
This flavor-packed interpretation of Harira, a Moroccan soup combining high-protein lentils and chickpeas, can be enjoyed any time of year when you want a way to warm up, fast! Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas.
Blueberries are one of the most antioxidant-rich fruits available, making this a supercharged smoothie to start the day, or to enjoy as a midday refreshment. Use organic frozen blueberries when fresh are out of season. Photos by Evan Atlas.
This combination of silken tofu and sun-dried tomatoes makes a delicious appetizer, served with whole grain crackers and raw veggies. It’s also wonderful as a spread for sliced fresh baguette. Photos by Hannah Kaminsky.
The word enchilada literally means “filled with chile”, and so it is supposed to be drenched in pure, red chile. I’ve modified the recipe to use the tomato-based enchilada sauce, since cooking with pure, red chiles is not something that cooks outside the Southwest are likely to attempt. This simple and hearty dish is traditionally […]
Cooked tomato-based sauces such as this enchilada sauce is a great way to enhance southwestern-style specialties, especially ones that are tortilla-based. It’s a good bet for those who are wary of super-hot chili-based sauces—you can give it a milder flavor, especially if you use poblano peppers rather than the smaller, hotter varieties.
“Korn has got one thing that nobody else has got,” wrote nineteenth-century humorist Josh Billings, “and that is a kob.” Equally indisputable is that the greatest gift the Native Americans gave the European settlers of Colonial America was the ability to cultivate corn. No other single food has had as great an impact on the development […]
Made with distinctively flavored green tomatillo sauce (salsa verde), these simple enchiladas need little other embellishment. Serve with Beer-Stewed Pinto Beans (Frijoles Borrachos) and a big salad. Photos by Hannah Kaminsky.