Tuesday, December 07, 2004
Peasant food, healthy food
There are many nouveau cuisines abroad these days but none can beat the authenticity or appeal of good home cooking. So, if someone offers you a new take on an old recipe don't run to the imported food section just use what is home grown and make your own healthy version of peasant food.
Potato and Bean Enchiladas
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2004
Ingredients
4 - 10" flour tortillas (vegetable shortening, not lard)
about 4 ounces leftover home fries
1/2 cup of baked or black beans
1/4 Cup each of soy jack and cheddar cheese
1/2 Cup home made salsa (tomato, onion, green/red pepper, garlic, chilies, cilantro,lime juice, seasoned to taste)
Preparation
Chop the home fries roughly and dice the cheese. Fill each tortilla with 1/4 of the potato and beans add a tsp of cheese. Roll by wrapping and place side by side in a baking dish.
Top the enchiladas with salsa and remainder of cheese. Bake covered for 1/2 hour at 350 degrees F. or until cheese is melted and begins to brown at the edge.
This is so easy you're going to pick up yardage
serves 2
vegan
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2004
Ingredients
4 - 10" flour tortillas (vegetable shortening, not lard)
about 4 ounces leftover home fries
1/2 cup of baked or black beans
1/4 Cup each of soy jack and cheddar cheese
1/2 Cup home made salsa (tomato, onion, green/red pepper, garlic, chilies, cilantro,lime juice, seasoned to taste)
Preparation
Chop the home fries roughly and dice the cheese. Fill each tortilla with 1/4 of the potato and beans add a tsp of cheese. Roll by wrapping and place side by side in a baking dish.
Top the enchiladas with salsa and remainder of cheese. Bake covered for 1/2 hour at 350 degrees F. or until cheese is melted and begins to brown at the edge.
This is so easy you're going to pick up yardage
serves 2
vegan
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