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Albuquerque-area resident and vegetarian cookbook author Nanette Blanchard has self-published a booklet of her favorite southwestern plant-based recipes. Fiesta Vegan: 30 Delicious Recipes from New Mexico contains her take on traditional recipes such as Posole, Calabacitas, Sangria, and Capirotada. Each of the recipes includes a color photo and a nutritional analysis. Fiesta Vegan also offers a list of online sources for specialty ingredients and recommendations for New Mexico stops for food-lovers. The 40 page booklet is available either in print or as a .PDF download. You can also find a Kindle version without photos; information on all the booklet versions is on her web site here. Blanchard also maintains a food blog, Cooking in Color.

If you can’t find prepared tostada shells you can simply serve this recipe on top of your favorite brand of tortilla chips. The Spicy Chile Sauce is also a great accompaniment to your favorite scrambled tofu recipe.

Ingredients

Instructions

To make Spicy Chile Sauce: Put all ingredients in saucepan and cook over medium/low heat, stirring occasionally, for 30 minutes or until thick and the flavors have all blended.

To assemble tostadas, place 2 tostadas per person on plate. Add ¼ of the Romaine and pinto beans. Top each with about 1/3 c. of the Spicy Chile Sauce and top with avocados, corn,jalapeños and black olives. Garnish with fresh lime slices.

Per Serving (excluding unknown items): 1036 Calories; 30g Fat (37.7% calories from fat); 17g Protein; 95g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 503mg Sodium.  Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 6 Fat.

This is one of the simpler and quicker ways to prepare turkey. You can add mesquite chips soaked in water to the fire to add a little smoke flavor to the turkey legs. And go ahead, be daring and add a couple of tablespoons of tequila to the sauce. Grill over a fire with soaked mesquite chips added. Serve with hot German potato salad and ranch-style baked beans.

You can read Mark Masker’s article on smoking turkey on the Burn! Blog here.

Ingredients

Jalapeño-Cilantro Lime Basting Sauce:
1/4 cup lime juice
6 jalapeño chiles, stems and seeds removed, chopped
2 fresh tomatillos
1 ½ teaspoon sugar
2 cloves garlic, chopped
3/4 cup chopped fresh cilantro
2 tablespoons vegetable oil
½ teaspoon ground coriander
1/4 teaspoon ground white pepper

4 small turkey legs

Instructions

Place all the ingredients for the sauce in a blender or food processor and puree until smooth, adding some water, if necessary, to make a smooth sauce.

Bring the turkey to room temperature and, gently loosen the skin without tearing, brush the sauce over the legs and under the skin, reserving any remaining sauce. Allow the turkey to sit at room temperature for an hour.

Grill the turkey legs over a medium fire, basting regularly with the sauce. Cook for 30 minutes, turning often, or until the internal temperature of the legs reaches 160 degrees F. for medium.

Thanks to the North America Blueberry Association for this recipe and photo. From the article Blazing Blueberries.

Ingredients

1 pound sushi-grade tuna steak
2 teaspoons oil
Salt and pepper to taste
1 tablespoon honey
2-3 teaspoons wasabi
1 teaspoon balsamic vinegar
1/4 teaspoon sugar
1 cup fresh or frozen Wild Blueberries
handful of arugula leaves

Instructions

Blot tuna steak dry with a paper towel. Heat oil in a non-stick frying pan over medium heat. Cook the tuna on both sides until browned but not cooked through. Remove from heat and let tuna rest in the pan off stove for a few minutes. Season tuna with salt and pepper. Cool completely.

In a small bowl, combine honey, wasabi, balsamic vinegar and sugar. Gently stir in blueberries.

To serve: cut tuna steak diagonally against the grain with a sharp knife into thin slices. Divide steak between four plates, spoon blueberry sauce over top, and garnish each portion with arugula. Serve with a baguette.