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Southwestern Vegetarian Fiesta

Lois Manno Cooking with Chiles at the Holidays Leave a Comment

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By Nanette Blanchard
 
 
 

Recipes

'Tis the Season: A Vegetarian Christmas Cookbook

Editor’s Note: these recipes appear in Nanette’s book ‘Tis the Season: A Vegetarian Christmas Cookbook.

Christmas in the southwest is a wonderful time. Farolitos (paper bags filled with candles) line the streets on Christmas Eve and luminarias (bonfires) of piñon wood are lit to represent the shepherd’s fires in Bethlehem. Strings of dried chile peppers hanging in front of adobe homes are frosted with snow.

This menu is designed for eight people. All the recipes in this menu can be made in advance except the enchiladas and empanaditas. They can be assembled a day in advance but are best baked when your guests arrive.

 

 

 

Zucchini and Hominy Soup
Zucchini and Hominy Soup
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This recipe doubles easily if you want to use it as a main dish. It is a vegetarian version of posole, a dish made by the Pueblo Indians and Hispanics for feast days and special celebrations. Most canned hominy is pretty high in sodium so I usually wait until after cooking to add sea salt to taste.
Servings
8 servings
Servings
8 servings
Zucchini and Hominy Soup
Zucchini and Hominy Soup
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This recipe doubles easily if you want to use it as a main dish. It is a vegetarian version of posole, a dish made by the Pueblo Indians and Hispanics for feast days and special celebrations. Most canned hominy is pretty high in sodium so I usually wait until after cooking to add sea salt to taste.
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
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Instructions
  1. Saute the onion and garlic in the oil in a stockpot for 5 minutes, stirring occasionally. Add the zucchini, cumin, green chiles, and potatoes and cook over medium heat, stirring occasionally, another 5 minutes. Add the remaining ingredients and simmer, covered, over low heat for 45 minutes. If desired, sprinkle servings with chipotle powder or stir in a teaspoon of thawed frozen red chile puree such as Bueno brand.
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fiesta-carrots
Carrot Salsa
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This colorful salsa spices up any winter meal. Serve it with bean dishes, egg dishes, or tortilla chips.
Servings
3 cups
Servings
3 cups
fiesta-carrots
Carrot Salsa
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This colorful salsa spices up any winter meal. Serve it with bean dishes, egg dishes, or tortilla chips.
Servings
3 cups
Servings
3 cups
Ingredients
Servings: cups
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Instructions
  1. Mix all ingredients together in a serving dish. Chill for 1 hour before serving.
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flour tortillas
Whole Wheat Flour Tortillas
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If you’ve never tasted homemade tortillas, you’re in for a real treat. These are perfect to serve warm with butter or as an accompaniment to soup.
Servings
12 10-inch tortillas
Servings
12 10-inch tortillas
flour tortillas
Whole Wheat Flour Tortillas
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If you’ve never tasted homemade tortillas, you’re in for a real treat. These are perfect to serve warm with butter or as an accompaniment to soup.
Servings
12 10-inch tortillas
Servings
12 10-inch tortillas
Ingredients
Servings: 10-inch tortillas
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Instructions
  1. In a medium bowl, combine the flours, baking powder, and salt. Cut in the shortening until thoroughly combined. Gradually add the water and toss together until the dough can be gathered into a ball. Knead the dough for several minutes. Divide the dough into 12 balls. Cover with a tea towel and let rest in a warm place for 15 minutes.
  2. On a lightly floured surface, roll each ball into a 10-inch circle. Cook the tortillas one at a time in an ungreased medium-hot skillet until browned on one side. turn and cook the second side about 1 minute or until the edges have started to curl. Wrap the warm tortillas in foil until all 12 have been cooked.
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green chile enchiladas
Green Chile Enchiladas
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These enchiladas are always popular at a party. The tortillas can be filled and the sauce prepared ahead of time. For spicier enchiladas, use hotter chiles.
Servings
12 enchiladas
Servings
12 enchiladas
green chile enchiladas
Green Chile Enchiladas
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These enchiladas are always popular at a party. The tortillas can be filled and the sauce prepared ahead of time. For spicier enchiladas, use hotter chiles.
Servings
12 enchiladas
Servings
12 enchiladas
Ingredients
Sauce
Filling
Servings: enchiladas
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Instructions
Sauce
  1. Saute the garlic in the oil for 3 minutes, stirring occasionally. Add the oregano and red chile powder and cook another three minutes. Add the flour and water and stir until all the oil is absorbed. Add the tomato paste and the water slowly, whisking constantly, and cook over low heat until thick. Add the salt and vinegar.
Filling
  1. To make the filling: Saute the onion and garlic in the oil for 5 minutes or until soft. Add the cumin, green chiles, and pinto beans and cook over medium heat, mashing with a potato masher, about 5 minutes, or until the consistency of a thick paste.
  2. Spoon about 1/2 cup filling onto each tortilla, roll up, and place in a greased baking pan. Pour 2 cups of sauce over the enchiladas and bake for 15 to 20 minutes or until bubbling. Heat the remaining sauce and serve with the enchiladas.
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Green beans with pinon nuts
Green Beans with Piñon Nuts
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If you can’t find piñon nuts, substitute walnuts in this savory dish. Use hotter chiles if desired.
Servings
8 servings
Servings
8 servings
Green beans with pinon nuts
Green Beans with Piñon Nuts
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If you can’t find piñon nuts, substitute walnuts in this savory dish. Use hotter chiles if desired.
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
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Instructions
  1. Saute the onion, garlic, and chiles in the oil until soft. Add the green beans and piñon nuts. Cover and cook until tender, about 5 minutes.
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Corn Olé
Corn Olé
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This colorful and easy-to-prepare dish is an unusual way to serve corn that your guests will love. Use hotter chiles if you want a kick.
Servings
8 servings
Servings
8 servings
Corn Olé
Corn Olé
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This colorful and easy-to-prepare dish is an unusual way to serve corn that your guests will love. Use hotter chiles if you want a kick.
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Units:
Instructions
  1. In a medium saucepan, cook the corn in the water until tender, stirring occasionally. Add the green chiles and the olives and mix well. Serve hot.
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empanaditas
Apricot-Almond Empanaditas
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Using frozen puff pastry makes short work of these delicate pastries. These are best when served immediately but can be filled in advance and refrigerated until serving time. You can also thaw the puff pastry in advance by putting it in the refrigerator overnight.
Servings
16 empanaditas
Servings
16 empanaditas
empanaditas
Apricot-Almond Empanaditas
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Using frozen puff pastry makes short work of these delicate pastries. These are best when served immediately but can be filled in advance and refrigerated until serving time. You can also thaw the puff pastry in advance by putting it in the refrigerator overnight.
Servings
16 empanaditas
Servings
16 empanaditas
Ingredients
Servings: empanaditas
Units:
Instructions
  1. Preheat the oven to 400 degrees F. Spray a cookie sheet with nonstick cooking spray. On a floured board, roll out the puff pastry to a 12-inch square. Cut into 16 (3-inch) squares. In a small bowl, mix the apricot preserves with the almonds and cinnamon.
  2. Top each square with a heaping tsp. of the apricot mixture. Fold the squares into half to form triangles. Brush the edges of the triangles with water and press the edges together with the tines of a fork. Place the triangles on the prepared baking sheet.
  3. Bake the empanaditas for 15 minutes or until puffed and golden brown. Transfer to a wire rack and dust with cinnamon or powdered sugar. Serve warm.
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orange sherbet
Orange Sherbet
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This creamy sherbet has a fresh orange flavor and scent and is a refreshing dessert after eating hot and spicy foods. For an attractive presentation, serve the sherbet in a hollowed-out orange half or in a balloon glass. When squeezing the oranges, try to include some pulp.
Servings
1 quart
Servings
1 quart
orange sherbet
Orange Sherbet
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This creamy sherbet has a fresh orange flavor and scent and is a refreshing dessert after eating hot and spicy foods. For an attractive presentation, serve the sherbet in a hollowed-out orange half or in a balloon glass. When squeezing the oranges, try to include some pulp.
Servings
1 quart
Servings
1 quart
Ingredients
Servings: quart
Units:
Instructions
  1. Combine all ingredients and chill. Freeze in an ice-cream maker according to manufacturer’s instructions. After the sherbet is frozen, let the mixture “ripen” in the ice cream maker’s cylinder for at least an hour in the refrigerator before serving. This makes the sherbet softer and easier to eat.
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Mexican coffee
Mexican Coffee
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Cinnamon is what makes this coffee stand out.
Servings
8 servings
Servings
8 servings
Mexican coffee
Mexican Coffee
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Cinnamon is what makes this coffee stand out.
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
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Instructions
  1. Break the cinnamon stick into 3 pieces, and add to freshly ground coffee. Brew 8 cups in your coffee maker. Serve with milk and sugar if desired. Hot chocolate can also be prepared with ground cinnamon and powdered cocoa for a children’s drink.
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