A Southwestern Supper
Grilled mushrooms make a great filling for any number of wraps or tacos, and they’re so flavorful that you don’t need a lot to accompany them. Recipe from Forks Over Knives—The Cookbook: Over 300 Recipes for Plant Based Eating All Through the Year *, copyright © Del Sroufe, 2012. Reprinted by permission of the publisher, The Experiment. Photos by Cara Howe. more→
The black bean base of these soft tacos has a wonderfully garlicky and smoky flavor. Yellow squash, chili peppers, and dried tomatoes add even more flavor and color. These are easy to make and even easier to serve, as everyone assembles their own tacos at the table. Photos by Hannah Kaminsky.
The grilled, marinated Portobellos make a delicious fajita filling, and the creamy sauce makes any cheese or sour cream superfluous. If you don’t have a grill pan, use your broiler, an electric grill pan, or even a skillet. This recipe is from Everyday Vegan Eats* by Zsu Dever © 2014, Vegan Heritage Press. more→
These generous quesadillas, filled with black beans, broccoli, and portobella mushrooms, make a substantial one-dish meal that’s easily completed with a simple salad on the side. Using a judicious sprinkling of vegan cheese make these extra yummy, but if you object to vegan cheese, skip it. Note, however, that there will be nothing “queso” about these quesadillas, which are essentially embellished grilled cheese sandwiches made with tortillas (and usually embellished with other ingredients). more→
Combining sweet potatoes, avocados, and vegan cheese in soft tacos or quesadillas is downright sensuous. Whether you make these into soft tacos or crispy quesadillas, serve with plenty of napkins! For a bigger crowd or hungrier eaters, double the recipes, as these go down easy! Photos by Hannah Kaminsky.
I’ve loved tostadas since my West Texas youth, when I would get them at Tex-Mex restaurants anytime I wasn’t ordering enchiladas. At home, they may seem a little fussy to make for a single serving, but you can speed things up by using ingredients that you’ve already cooked: the beans, of course, but even potatoes you’ve preboiled (or roasted) in bigger batches. You can also buy tostadas or fry up a dozen tortillas at a time, keeping them in an airtight container for a few days and breaking up some into soups or onto salads if, unlike me, you don’t want tostadas multiple days in a row. Reprinted with permission from Eat Your Vegetables: Bold Recipes for the Single Cook by Joe Yonan* © 2013. Published by Ten Speed Press, an imprint of Random House LLC. more→
This recipe was inspired by veggie-filled burritos I’ve had at Mexican or Southwestern-style eateries. Serve with garlicky greens, chips and salsa, and a big salad for a truly hearty meal. Refried beans help hold everything together so that it doesn’t fall apart. They also make these burritos more filling and substantial. Feel free to substitute vegetables other than the ones suggested here. Photos by Hannah Kaminsky. more→
A sweet and spicy pineapple salsa adds an intriguing flavor element to these easy vegan quesadillas featuring convenient baby greens, prepared refried beans, avocado, and tomato. If you’re short on time, skip the homemade salsa, and use a prepared pineapple or mango salsa instead. Either way, finish the meal with a simple salad. For heartier appetites, add some cooked quiona or a baked sweet potato. Photos by Evan Atlas.