Archive for July, 2011
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. Read More→
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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 enhanced by a helping of refried beans and/or Mexican Riceon the side. Read More→
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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.” Read More→
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“Korn has got one thing that nobody else has got,” wrote nineteenth-century humorist Josh Billings, “and that is a kob.” Read More→
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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. Read More→
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This is a simply yet very tasty salad that goes well with veggie burgers, pasta dishes, and spicy grain or bean dishes. And—dare I say it—this might be just the kind of salad to entice younger eaters. Read More→
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Here’s a vegan burger-type entree made even simpler by the fact that you need not even make, fry, and flip patties. Pinto beans and quinoa team up to make a great, high-protein sloppy joe filling. Serve with any of VegKitchen’s potato salads or any of the tasty slaws in A Slew of Slaws. Finish with a dessert of fresh fruit. This menu is likely to become a fixture in your repertoire if you have a penchant for simple, hearty meals, and it’s a great choice for hungry teens. Read More→
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Tofu is a culinary chameleon, taking on many forms, depending on what it’s surrounded by and flavored with. Here, it takes on the form of egg salad, which, when made with eggs and regular mayonnaise, is a high-fat, high-cholesterol combination that’s best avoided. Read More→
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