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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.
Ingredients
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
Instructions
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.
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| 4 cups |
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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. Ingredients
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 InstructionsMix 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.
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