Rich in protein and minerals, these hearty tacos offer a delectable cheesy flavor thanks to the combination of nutritional yeast and hemp’s healthful fats. Allowing guests to assemble their own tacos makes this breakfast extra easy.
Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa.
Texas-style chili is a bean-free stew that’s usually made with chunks of slow-cooked beef. Here, eggplant stands in for meat in the traditional thick, spicy sauce. Serve with chopped green onions, cilantro, jalapeño, tomato, shredded cheese, sour cream, and corn chips.
This quick chili gets its tang from goat cheese, lime juice, and poblanos.
Traditional chiles rellenos are dipped in a light egg batter and fried. Here, we keep the same crisp outside but take away extra fat and calories by baking the stuffed, breaded chiles.
Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat. Don't worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking).
This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty! In lieu of chili beans such as Bush's Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you like your chili three-alarm hot, add an extra chipotle chile or two.
You don't need a magic spell to turn a pumpkin into the edible serving dish for this satisfying autumn recipe. If you can't find a large pumpkin or squash, bake this stew in two smaller ones. Serve with Poblano-Cucumber Salsa (linked below).
These versatile fritters make a great base for a variety of toppings. Try them with warm black beans, prepared salsa, and shredded cheese for a Southwestern meal, or top with cottage cheese and maple syrup for a simple supper. You can also make the fritters bite-size and warm them for party hors d’oeuvres with a dollop of olive tapenade (chopped olive spread).
This chili showcases ingredients that early explorers discovered in the New World—pinto beans, corn, tomatoes, and lima beans. Sprinkle diced avocado and chopped red onion on top for a flavorful garnish. If you don’t have a slow cooker, this recipe is still very easy. For stovetop prep, all of the ingredients except the avocado and red onions go into the pot at once, then everything simmers for about 2 hours.
Be sure to taste your spice blend before adding itsome are hotter than others. Warm tortillas alongside packets during the last 10 minutes of cooking time.