The use of watercress gives this dressing peppery overtones, and the jalapeños are what really gives it some zing. It is good served over salad greens, as well as poured over tender-crisp cooked vegetables such as asparagus. You might even like it as a dip for carrots, jicama, turnip spears, and celery.
This is a quick to prepare and unusual seviche. In Ecuador it’s served with cancha, which is a toasted corn but, since it’s not readily available, the popcorn is an American substitution. This seviche is a quick one because you use precooked, frozen, small shrimp. If the popcorn is a bit " out there" for you, there are a number of other garnishes that are also popular. Garnish with black olives, sliced hard-boiled egg, feta cheese, or a slice of corn on the cob.
This is the green chile counterpart to Ethiopian Berbere, but there are some differences. It's green, it's much milder, and instead of placing it in stews, it's a condiment or dip for breads and meats.
Falafel, an ancient vegetarian dish dating from the time of the Pharaohs, is usually fried, but we have figured out a way to grill it. Both Egypt and Israel claim falafel as their national dish, so we have an Israel-style salsa to serve with it. Sabra is a colloquialism for people born in Israel (as opposed to immigrants), yet the salsa has two non-native ingredients that are now grown in abundance in Israel: avocados and jalapeños. Serve with a tomato and cucumber salad.
The use of peanuts, also called groundnuts, in soups and stews is common over all of Africa but is especially popular in the west. "Chop" is African slang meaning food or a meal. The vegetables in this stew can be varied to suit your tastes; if you do, however, eliminate the okra it will alter the consistency of the sauce. The important step to remember in preparing this soup or stew is to mix some of the broth with the peanut butter before adding to the soup to keep it from curdling and breaking apart.
This recipe is from Ronald Lewis Buchholz whohails from Fitchburg, Wisconsin, by way of Milwaukee, and the ingredients in this smoked stuffed jalapeño recipe reflect his heritage and some of his favorite foods. It makes creative use of an empty dozen-count cardboard (not Styrofoam) egg carton with the lid cut off. For a smoky flavor, put ¼ cup unsoaked hardwood chips on the fire before covering the grill.
Don't wait for a party to serve this spicy shrimp. After grilling the shrimp, simmer the marinade for 15 minutes and add a small amount of cornstarch to thicken. Serve the shrimp with the sauce over rice for a terrific entree.
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.
If you can’t find prepared tostada shells you can simply serve this recipe on top of your favorite brand of tortilla chips. The Spicy Chile Sauce is also a great accompaniment to your favorite scrambled tofu recipe.