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An Excerpt From:
By Nanette Blanchard
Available on Amazon.com here.
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.
Makes about 4 cups salsa / or 32 (2 Tbsp.) servings
2 mangos, peeled and diced
1 large cucumber, peeled and diced
5 scallions, minced
1 jalapeno, minced
1 Tbsp. fresh lime juice
1/4 cup chopped fresh cilantro
¼ tsp. sea salt or to taste
Mix all ingredients together in 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.
GREEN GARBANZO, RADISH, AND CHAYOTE SALAD
The first time I bought green garbanzos at the Pro’s Ranch Market in Albuquerque, I looked online for information and found out they’re mixed with chile and lime in Mexico and called guisana. Because chayote and radishes are also commonly mixed with chile and lime I decided to put them all together in a salad and the results were wonderful. You can substitute frozen shelled edamame in this recipe if you can’t find green garbanzo beans.
½ c. shelled green garbanzo beans
1 chayote, peeled, seeded, sliced into quarters lengthwise and thinly sliced
1 bunch radishes, thinly sliced
Chile Garlic Dressing:
2 Tbsp. extra-virgin olive oil
3 Tbsp. lime juice
1 ½ tsp. red chile powder (not chili powder), such as Chimayo
2 cloves garlic, minced
¼ tsp. salt or to taste
In a small saucepan, cover green garbanzo beans with water and simmer over medium heat for five minutes. Drain well.
In a serving bowl mix chayote, radishes, and green garbanzo beans. In a small bowl, whisk together all dressing ingredients. Pour over vegetables and mix well. This dish can be made in advance and chilled several hours beforehand as the chayote and radishes will not wilt.
Per Serving (excluding unknown items): 111 Calories; 6g Fat (43.5% calories from fat); 4g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 94mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.