Monthly Archives: July 2011

Stacked Squash and Bell Pepper Enchiladas

Here’s a vegetable-filled variation of the traditional stacked cheese enchilada. Using vegan cheese, it’s a snap to make. Serve with baked sweet potatoes and a big salad.

Stewed White Beans with Fresh Tomatoes

Here’s a simple and tasty late summer dish. Tomatoes and navy beans are a companionable pair, especially if you use the optional vegan sausage to bridge their flavors. Serve with a simple potato dish and a big colorful salad.

Nutty Banana-Blueberry Smoothie

Blueberries are one of the most antioxidant-rich fruits available, making this a supercharged smoothie to start a summer day, or to enjoy as a midday refreshment.

Silken Tofu and Sun-Dried Tomato Dip

This combination of silken tofu and 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.

Stacked Vegan Cheese Enchiladas

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 […]

Enchilada Sauce

Cooked tomato-based sauces such as this one are more common in some parts of the Southwest than in others. It’s a good bet for those who are wary of super-hot chile sauces—it’s milder and has a more familiar flavor. This is flavored with what are known as the “Spanish seasonings.”

Fresh Corn: Our Native Harvest

“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 […]

Vegan Cheese Enchiladas with Salsa Verde

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.