Albuquerque-area resident and vegetarian cookbook author Nanette Blanchard used to write for me in the early days when I was the editor of Chile Pepper magazine. She 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, here. Information on all the booklet versions is on her web site, here. Nanette also maintains a food blog, Cooking in Color, here.
Avocado and Corn Tostadas with Spicy Chile Sauce
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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.
Serves 4
Spicy Chile Sauce:
2 (8 oz.) cans no-salt-added tomato sauce
½ c. water
1 Tbsp. agave nectar
2 cloves garlic, minced
¼ tsp. ground cumin
1 tsp. dried Mexican oregano
2 Tbsp. dried onion flakes
2 tsp. pequin chile flakes or any crushed hot red pepper flakes
¼ tsp. sea salt or to taste
To make Spicy Chile Sauce: Put all ingredients in saucepan and cook over medium/low heat, stirring occasionally, for 30 minutes or until thick and the flavors have all blended.
8 tostada shells
3 c. shredded Romaine lettuce
1 (15 oz.) can pinto beans, drained and rinsed
2 avocados, sliced
1 c. frozen corn, thawed
2 Tbsp. pickled jalapeño rings
¼ c. sliced black olives
Fresh lime slices for garnish
To assemble tostadas, place 2 tostadas per person on plate. Add ¼ of the Romaine and pinto beans.
Top each with about 1/3 c. of the Spicy Chile Sauce and top with avocados, corn, jalapenos and black
olives. Garnish with fresh lime slices.
Per Serving (excluding unknown items): 1036 Calories; 30g Fat (37.7% calories from fat); 17g Protein; 95g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 503mg Sodium.
For great spicy recipes, click the image above!
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