OUR VEGETARIAN BLOG
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 •…
Bean and potato tacos
Serves 4 to 6 • 2 medium-sized potatoes (about 1 lb.) • ½ onion • 3 Tbs. butter • salt and pepper • 14 fresh corn tortillas • vegetable oil for frying • 1½ cups refried beans • hot sauce • garnish • chopped cabbage and tomatoes 1. Peel the potatoes and cut them into…
Enchiladas salsa verde
Serves 6 to 8 • 2 lbs. tomatillos • 4 medium-sized jalapeño peppers, peeled, seeded, and minced • 6 Tbs. chopped fresh cilantro or coriander leaves (packed) • 1 tsp. salt • 1 cup finely chopped onions • vegetable oil for frying • 1 lb. panella cheese, cut in thin…
Egg enchiladas
Serves 5 • 6 oz. lightly salted, shelled pumpkin seeds (pepitas) • ⅔ cup vegetable broth • 3½ Tbs. lemon juice • 2 cloves garlic, minced • ½ cup plus 2 Tbs. chopped California green chilis • ¼ tsp. salt, and more to taste • ½ tsp. fresh-ground black pepper, and more…
Spinach enchiladas suizas
Serves 5 • 1½ lbs. trimmed spinach • 3 Tbs. olive oil • 1 Tbs. butter • ½ large onion, chopped • 2 cloves garlic, minced • salt to taste • ¾ lb. Swiss cheese. • 10 fresh corn tortillas • vegetable oil • sauce • 1 Tbs. butter • 1 Tbs. flour • 1 cup milk, heated • 1 cup…
Corn tortillas
Making your own fresh tortillas needn’t be very difficult or time-consuming, and the rewards in flavor are great. Tortillas do suffer with keeping, and if you’ve never had them freshly made, hot off the griddle, look forward to a real treat. However, it’s only fair to…
Sangría
Makes almost 3 quarts • ½ gallon dry red wine • ⅓ cup sugar • ⅓ cup brandy • 3 large oranges • 2 large lemons • ¼ cup Triple Sec • ice cubes • 1 to 1½ cups club soda, to taste 1. Pour the wine into a punch bowl and stir in the sugar and the brandy. Cut 2 of the…
Cocido
Serves 8 Cocido is a peasant dish, variations of which have developed in all the different Spanish provinces. This is my simple version of the Cocido Madrileno that the ever-smiling Delfina used to prepare for us on cold, wet winter days in Segovia. The broths from…
Menestra de verduras I (Spanish-style stewed vegetables)
This is a dish that I ate innumerable times in Spain. Whatever the restaurant, some version of this menu was almost sure to be on the menu. Although the ingredients and proportions would vary with the cook, artichokes, string beans, and peas appear to be essential and…
Asparagus tortilla
Serves 3 to 4 This one is just a little richer than most tortillas; it’s a bit heavier on egg yolks and uses butter along with the olive oil. • 6 to 8 oz. trimmed fresh asparagus • 1 medium-sized yellow onion, finely chopped • 5 whole eggs • 1 egg yolk • ½ tsp. salt •…
Tortilla a la paisana
Serves 3 to 4 • 1 small potato • ½ medium-sized onion • 2½ Tbs. olive oil • 1 medium-sized carrot • ½ cup shelled peas • ½ cup diced (roasted and peeled) pimiento pepper • 1 clove garlic, crushed • salt and pepper • 5 eggs 1. Scrub the potato, peel it if you wish, and…
Eggplant tortilla
Serves 3 to 4 • 3 Tbs. olive oil • 1 large clove garlic, minced • ½ large onion, chopped • 2½ cups small eggplant, cut in ¼-inch dice • 1 tsp. lemon juice • salt to taste • pepper to taste • 5 eggs 1. Heat the olive oil in a large skillet and add the garlic, onions,…