Grilled Pineapple Chipotle Salsa Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe This sweet/tangy/hot salsa, from Gwyneth Doland’s book, Cilantro Secrets (Rio Nuevo Publishers), will occupy hungry guests until the turkey and trimmings arrive at the table. If you don’t have chipotle powder, you can also use any …
By Harald Zoschke Ancho is a dried red poblano pepper, not a smoked one. Says who?! Since our poblano plants gave us some fruit nicely matured to red, we cut them in half, smoked them over mesquite wood, and finished them off in the dehydrator. Smell and taste are just incredible, and they’re just slightly hot. For me, stuff …
Serve these stuffed chiles as is or covered with green chile sauce and accompanied by pinto beans.
Here’s a soup that’s fast and easy to make. It depends almost entirely on the flavor of the fresh snow pea, one of nature’s great vegetables. Add firm Japanese silken tofu to make a complete protein soup if you like soybean products. For a complete meal, serve this before a entrée of vegetable tempura. Read Dave DeWitt’s entire spicy spring soup article here.
6 cups Vibrant Vegetable Stock (see recipe here) or substitute your favorite stock
2 tablespoons sugar
4 tablespoons minced parsley
2 tablespoons minced garlic
4 tablespoons minced scallion
1/2 cup soy sauce
2 teaspoons ground ginger
4 teaspoons freshly ground white pepper
2 tablespoons chopped watercress
2 tablespoons chopped cilantro
2 cups snow peas cut diagonally
3 lemons, sliced thinly
Asian hot sauce, such as Sriracha, to taste
In a pan, combine the water, sugar, parsley, garlic, scallion, soy sauce, ginger, and pepper and boil for 5 minutes. Add the watercress, cilantro, and snow peas and boil 3 more minutes. Transfer the soup to bowls, add the hot sauce to taste, and float the lemon wheels for garnish.
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.
2 mangos, peeled and diced
1 large cucumber, peeled and diced
5 scallions, minced
1 jalapeño, minced
1 Tbsp. fresh lime juice
1/4 cup chopped fresh cilantro
¼ tsp. sea salt or to taste
Mix all ingredients together in a serving dish. Let sit about an hour for the flavors to intensify and stir well before serving. Serve with tortilla chips. I use flour tortillas, cut into strips, sprinkled with Chimayo chile powder, and baked at 375 degrees F until just starting to brown.
Per Serving (excluding unknown items): 11 Calories; trace Fat (4.4% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.
