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Cuisine  >  Recipes with ingredient “vegetarian”
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Showing 1—25 of 91 results

Beans: Frijoles by Karen Hursh Graber

Ingredients: 1 Kilo (2.2 lbs) black or pinto beans 1 Large onion 1 Head of garlic - whole, unpeeled 5 Tbs of salt or to taste How to Prepare: Place 2 litres of water on to boil. Clean, s... read more
vegetarian beans Jalisco

Refried Beans by Karen Hursh Graber

Ingredients: 1 Kilo (2.2 lbs) black or pinto beans - cooked 10 Tbs. Oil Chiles Gueros or wax chiles How to Prepare: Start by toasting the chiles over a low flame or on a comal (or griddle) u... read more
vegetarian beans

Mexican Green Salsa

Ingredients: 1 Kilo (2.2 lbs.) Tomatillos (with brown papery husk removed) 10 small green chiles 4 C. Water 3 Garlic cloves 2 Peppercorns 2 Cloves 1/2 tsp. Salt How to Prepare... read more
vegetarian salsas

Green Chiles Rajas with Cheese by Karen Hursh Graber

Ingredients: 1 Kilo (2.2 lbs) Green chiles - poblanos 3/4 Kilo (1.5 lbs.) Tomatoes - chopped 2 Large onions - chopped 4 Tbs. Oil 3 Tsp. Salt 1/2 Kilo (1.1 lbs.) of Queso Fresco or ... read more
vegetarian salsas side-dishes

Avocado and Orange Salad: Ensalada de Aguacate con Naranjo by Karen Hursh Graber

This salad was inspired by the nearly football-size avocados we bought in the market in San Blas Atempa, a small town right outside Tehuantepec. We had seen some similar ones from Chiapas, but were tol... read more
vegetables vegetarian salads salad-dressings

Linguine with Cilantro: Linguine con Cilantro by Karen Hursh Graber

If you can never find ways to use an entire bunch of cilantro before it wilts in the refrigerator, search no further. Fresh cilantro is the perfect foil for the guajillo chiles in ... read more
pastas main-dishes vegetarian

Cheese Fondue with Chiles and Mushrooms: Queso Fundido con Chiles y Champiñones by Karen Hursh Graber

Many years ago, we received at least three fondue pots as wedding gifts. Fondue parties were popular, but after a while, no longer in style in the "avocado green" and "harvest gold" of the seventies, ... read more
cheese main-dishes vegetarian

Cornhusk Wrapped Chiles Stuffed with Fresh Corn: Chiltamales by Karen Hursh Graber

In this recipe, corn is cut fresh from the cob and used to fill poblano chiles, which are wrapped in fresh cornhusks, eliminating the need for soaking. Although a metate would traditionally be used ... read more
vegetables main-dishes vegetarian Puebla

Penne Pasta With Mushrooms: Plumas Con Champiñones by Karen Hursh Graber

A chunky sauce like this is best served with a shorter pasta shape, such as penne, shells, or rigatoni, which will "hold" the sauce, rather than spaghetti, from which the ingredients will slide to the ... read more
vegetables pastas main-dishes vegetarian

Tomatillo and Tomato Salsa: Salsa de Tomate y Jitomate by Karen Hursh Graber

Dried chiles, tomatoes and tomatillos come together in a versatile sauce that serves as a table salsa or a condiment for meat or chicken. This recipe is adapted from the Larousse de la Cocina Mexica... read more
vegetarian salsas

Bricklayers' Salsa: Salsa de Albaniles by Karen Hursh Graber

Bricklayers in Mexico have traditionally prepared their midday meal at the job site and, because this salsa requires no cooking other than boiling the tomatillos, it was popular with them. It can be ma... read more
vegetarian salsas

Tomatillo Salsa with Avocado: Salsa de Tomate Verde con Aguacate by Karen Hursh Graber

This salsa retains the fresh, green taste of tomatillos that have not been boiled. It can be made ahead, except for the avocado, which should be added right before serving. Just about everyone who tast... read more
vegetarian salsas

Corn Fungus Crepes: Crepas De Huitlacoche by Karen Hursh Graber

Sometimes translated to English as "corn smut," huitlacoche has become popular in recent years as a nouvelle cuisine offering in everything from ravioli filling to omelettes. Corn fungus crepes, how... read more
vegetables main-dishes vegetarian salsas

Roasted Tomato Salsa: Salsa Asada by Karen Hursh Graber

In the altiplano, the high plateau of Central México, salsas are frequently made by roasting the ingredients on the comal (a dry griddle) and grinding them in the molcajete. In this recipe, t... read more
vegetarian salsas

Tomatillo Herb Sauce: Salsa Verde con Hierbas by Karen Hursh Graber

By not over blending the sauce once the herbs are added, a fresh flavor and texture of the herbs is retained. I have also enjoyed this sauce over hard-scrambled eggs at breakfast, alongside hot tortill... read more
vegetarian salsas

Swiss Chard Tamales: Tamales de Acelgas con Salsa Verde by Karen Hursh Graber

This is Billy's adaptation of a dish he first encountered at the hotel La Casa de Maty in Tapalpa, Jalisco. The use of Swiss chard leaves to wrap the tamales, instead of the usual banana leaves or corn... read more
masa main-dishes vegetarian Jalisco

Fettucine with Ancho Sauce: Fettucine al Ancho by Karen Hursh Graber

Here, the dried chiles are soaked with the other ingredients, rather than in water or vinegar, as is normally the case. Seville orange juice, which I learned to cook with in the Yucatan, is a great sub... read more
pastas main-dishes vegetarian salsas

Cholula Style Vegetable Salad: Ensalada Cholulterranea by Karen Hursh Graber

Both types of squash used in this dish, along with pumpkin seeds and squash blossoms, are characteristic ingredients in Central Mexican cooking. If chilacayote is unavailable in your area, substitute c... read more
vegetables vegetarian salads salad-dressings Puebla

Stuffed Anchos in Cilantro Cream Sauce: Anchos con Salsa de Cilantro y Crema by Karen Hursh Graber

This recipe may be made ahead and reheated in the casserole dish just before serving. If made ahead, wait until the casserole is ready to go into the oven before adding the cilantro cream sauce, to avo... read more
vegetables main-dishes vegetarian

Setas con Epazote by Karen Hursh Graber

Setas is the general name for several kinds of wild mushrooms found in Mexico, which have different regional names, according to their colors and sizes. ( Yemas, duraznitos, morillas, and ... read more
vegetables vegetarian side-dishes Tlaxcala

Oaxacan-Style Lentils: Lentejas Oaxaqueñas by Karen Hursh Graber

This spicy-sweet, meatless main dish is traditional Oaxacan Lenten fare. The combination of spices with fruit is characteristic of southern Mexican cooking. Lentils are one of the fastest-cooking legum... read more
vegetables fruit vegetarian Oaxaca

Amaranth Greens with Poblano Chile Strips: Quintoniles con Rajas by Karen Hursh Graber

Amaranth greens were a staple in pre-Hispanic Mexico until the Spanish friars declared amaranth a forbidden crop because the seeds were used by the indigenous people to form replicas of their gods. Tha... read more
vegetables vegetarian side-dishes

Yucca in Orange Sauce: Yuca en Naranja by Karen Hursh Graber

Yucca has always been a staple in the cooking of the Caribbean and the Yucatan peninsula. Fairly bland on its own, it takes well to the flavor of other ingredients, in this case garlic and oranges. In... read more
vegetables fruit vegetarian Yucatán Peninsula

Lamb's Quarters with Beans: Quelites con Frijoles by Karen Hursh Graber

Just as the green known commonly as lamb's quarters goes by many different names north of the border -- among them, goosefoot, pigweed and mutton tops -- so does it have myriad names in Mexico, dependi... read more
vegetables main-dishes vegetarian beans

Spaghetti with Poblano Chile and Squash Blossom Sauce: Espagueti al Poblano by Karen Hursh Graber

Squash blossoms, in season at the same time, go well with poblano chiles. When removing the blossoms from the stems, be sure to remove the pistil as well. Ingredients: 1 pound spaghetti ... read more
pastas main-dishes vegetarian
Showing 1—25 of 91 results