Monthly Archives: 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.
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.
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.
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.
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 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.”
“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.