OUR VEGETARIAN BLOG
Curried garbanzo beans
Serves 4 to 6 • 3 cups cooked garbanzo beans, with reserved liquid • 1 Tbs. butter or oil • 1 tsp. ground coriander • 1 tsp. ground cumin • 1 tsp. ground turmeric • ¼ tsp. cayenne pepper, or to taste • ⅜ tsp. ground cloves • ⅜ cinnamon • 3 cloves garlic, minced • ⅓…
Curried cabbage and peas
Serves 6 to 8 • 1 medium-sized head green cabbage • 3 Tbs. vegetable oil • 1 tsp. crushed dried red chilis • ½ tsp. ground ginger • ½ tsp. whole mustard seeds • ½ tsp. ground cumin • 2 bay leaves • 1 tsp. ground coriander • ½ tsp. ground turmeric • 2 tsp. salt • 1 cup…
Curried vegetables with coconut
Serves 6 to 8 • ¼ cup vegetable oil • 3 cloves garlic, minced • 1 Tbs. peeled and grated fresh ginger • ½ cup chopped onions • 1 tsp. mustard seeds • 2 Tbs. ground coriander • 1 tsp. ground turmeric • ¼ tsp. cayenne pepper • 1 cup thin-sliced carrots • ½ lb. string…
Cantaloupe water
Serves 6 to 8 • 5½ lbs. ripe cataloupe (about 3 medium sized) • 1 to 1½ cups cold water • ¼ cup honey • 10 to 12 large ice cubes 1. Peel and seed the cantaloupes and cut the fruit into chunks. Purée the fruit in a blender, doing about 2 or 3 cups at a time and adding…
Strawberry water
Serves 6 • 2 lbs. fresh, ripe strawberries • 2 cups water • ⅓ cup honey • 2 Tbs. lemon juice • 10 to 12 ice cubes 1. Hull and wash the strawberries, and purée them in a blender with the water, in 2 or 3 batches. Strain the purée through a fine sieve and discard the…
Mexican rice
Serves 8 • 2 large onions • 3 to 4 cloves garlic, minced • ¼ cup olive oil • ½ tsp. ginger • ½ tsp. ground coriander seeds • ¼ tsp. ground cloves • ¼ tsp. fresh-ground black pepper • 2 cups long-grain white rice • 3 cups puréed tomatoes • 2 tsp. salt • 1½ cups boiling…
Tortitas con queso (savory Mexican cheese tarts)
We were having margaritas before dinner one evening in a wonderful restaurant in Mexico City and thought we should have something to nibble with them. The young waiter read our minds—he knew just what we wanted even though we had never heard of it and brought us a…
Spicy refried beans
Serves 6 • 1½ cups dried red kidney beans • 6 cups water • 2 Tbs. corn oil • 1½ onions • 3 tsp. salt • ¼ cup olive oil • 3 cloves garlic, minced • 1 cup peeled, chopped tomatoes • 2 small jalapeño peppers, seeded and minced • 2 Tbs. lemon juice • ¼ tsp. cinnamon • ⅛…
Refried kidney beans
Serves 4 to 6 • 6 Tbs. vegetable oil • 2 Tbs. butter • 1½ yellow onions • 1 clove garlic, minced (optional) • 4½ cups cooked kidney beans • 2 cups cooking liquid from beans • salt to taste • garnish • grated mild cheese such as Jack, mild Cheddar 1. Heat the oil and…
Rajas con queso (peppers with cheese)
Serves 6 as a first course or 4 as a main course. • This makes an excellent sauce or filling for omelets. • 2¼ lbs. green bell peppers (about 5 large) • 1½ lbs. tomatoes or 4 to 5 canned tomatoes and 1 cup juice • 1 large yellow onion • 1 large red onion • 3 Tbs….
Chilaquiles with mushrooms
Serves 6 • 8 corn tortillas vegetable oil for frying • salt to taste • 1 lb. mushrooms • 2 Tbs. olive oil • 4 cloves garlic, minced or pressed • pinch of thyme • pinch of oregano • pepper to taste • 1 cup sliced green onions • 1 lb. tomatoes, peeled and puréed • 6…
Avocado tacos (flautas)
Serves 5 to 6 • 3 medium-sized ripe avocados • juice of 1 large lemon • salt to taste • ½ clove garlic, pressed or minced • ¼ cup minced onions • 12 corn tortillas • vegetable oil for frying • 1 cup sour cream • 1 onion, chopped • 6 to 8 oz. farmer cheese, crumbled •…