Make sure you use red and yellow bell peppers for this soup. The colors contrast beautifully with the brilliant green cilantro for a festive dish. If you prefer vegan chowder, stir in 2 cups of your favorite unsweetened non-dairy milk after your soup is ready. Heat through and serve.
2 Tbs. canola oil
1 large onion, chopped
3 garlic cloves, minced or pressed
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 1/4 cups vegetable broth, divided
2 Tbs. flour
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. oregano
6 cups water
2 Tbs. vegetarian Worcestershire sauce
1 pound Yukon Gold potatoes (about 4-5 medium), peeled and diced
2 cups frozen corn
1 4-oz. can diced green chilies, undrained
1 14-oz. can pinto beans, drained
1/2 cup fresh cilantro, cleaned and chopped
Salt and pepper to taste
1. In a large stewpot over medium heat, sauté the onion and garlic in the canola oil until the onion is translucent. Add the bell peppers. Stir in 1/4 cup vegetable broth, flour, cumin, chili powder, and oregano. Cook for about 5 minutes.
2. Add remaining 2 cups vegetable broth and water. Stir in Worcestershire sauce. Add potatoes and bring soup to a boil. Reduce heat to low and simmer, uncovered, for about 15 minutes. Increase heat to medium and stir in frozen corn, green chilies, pinto beans, and cilantro. Cook for about 5 more minutes until ingredients are heated through.
3. If making chowder, add soy milk and heat through. Serve with warm tortillas, tortilla chips, or a green salad. Optional: Mexican beer with a lime wedge.
What a great way to use up those extra tomatoes from your garden.
4 large, ripe tomatoes
1-2 Tbs. seeded jalapeño peppers
1 medium green pepper, diced
1 small red onion, diced
2 cloves garlic, minced
1/4 cup fresh cilantro, finely chopped
1 tsp. red wine vinegar
1 tsp. salt
1. Remove skins from tomatoes by placing them in boiling water for less than 1 minute and then plunging them into ice water. Cut tomatoes in half, remove seeds, and chop.
2. Combine chopped tomatoes with remaining ingredients. Add fewer or more jalapeños to taste.
The combination of jalapeño, cayenne, and paprika gives these fajitas a pleasant heat. If you prefer a milder taste, omit the cayenne and reduce the amount of minced jalapeño. You can find flavored baked tofu in the refrigerated section of most supermarkets. (We used a tomato-basil flavored tofu.)
2 Tbs. canola oil
1 medium onion, sliced into thin strips
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 jalapeño, minced
1/4 tsp. garlic powder
1/4 tsp. cayenne (or to taste)
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. cumin
8 oz. mushrooms, sliced
8 oz. baked tofu, sliced
Vegan sour cream (try Tofutti Better Than Sour Cream)
1 avocado, sliced
2 tomatoes, diced
2 Tbs. cilantro, minced for garnish
1. Heat oil in a large skillet. Sautè the onion until translucent (about 5 minutes). Add bell peppers and jalapeño; stir to combine. Add 1/4 cup water, and cover skillet. Cook for about 5 minutes, stirring occasionally.
2. Remove cover and add spices, mushrooms, and baked tofu. Cook, stirring occasionally, until the mushrooms are tender and the tofu is heated through (about 5 minutes). If desired, begin warming the tortillas (either wrapped in foil in the oven or wrapped in paper towels in the microwave).
3. Transfer fajita mixture to a large bowl. Allow guests to top their tortillas with the fajita mixture, vegan sour cream, sliced avocado, diced tomatoes, and cilantro. Olè!
7-oz. package wide-cut noodles
1 Tbs. sugar
2 Tbs. sesame oil
2 Tbs. soy sauce
1 Tbs. balsamic vinegar
1/2 tsp. salt
1/2 cup cilantro, chopped
8 green onions, white and light green parts only, sliced
1-2 jalapenos, veins and seeds removed, minced
Dry roasted peanuts
1. Place noodles in pot of boiling water; cover. Remove from heat and let stand for 5 minutes. Drain.
2. Meanwhile, in a small mixing bowl combine sugar, oil, soy sauce, balsamic vinegar, and salt. Blend with a whisk and pour sauce over noodles.
3. Mix cilantro with green onions and jalapenos. Combine with noodles and top with a handful of peanuts.
Thanks to Rebecca Valencia for submitting her Uncle Bill’s salsa recipe.
2 yellow chile peppers
1 (or 2) jalapeno peppers
4 or 5 Roma tomatoes, diced
3 or 4 garlic cloves, minced or pressed
1/2 bunch of cilantro, minced
1/2 bunch of green onions, minced
Pinch of salt
1. Prepare the chile peppers by removing the seeds and stems and mincing. For a spicier salsa, reserve some seeds and add to the mixture.
2. Combine the first six ingredients in a bowl. Squeeze the fresh lemon juice over the ingredients and add a pinch of salt. Serve with chips, on vegan tacos, or as a salad dressing!