This past week I made two batches of the Velvet Mole Sauce (sans black beans) from Appetite for Reduction. The plan was to use about half for my lunches (Mexicana Kale Bowls from Appetite for Reductions) and the other half for the Mole Skillet Pie with Greens from Veganomicon. My husband was in charge of making the Mole Skillet Pie the other night ( Read more... )

I've never had tortilla soup, but I want to make it. I'm craving soup, given our recent frigidly cold cold-snap and that I'm feeling under the weather. I already have plans to make borscht, but I want something different, something with beans and some spice and something doesn't contain pasta. Not that I have anything against pasta ( Read more... )

I believe I have perfected my horchata recipe! I have seriously been beta-testing different versions for weeks. Very very pleased with how this came out ( Read more... )

I got the idea for this as I was walking home tonight, and it came out pretty much exactly as I'd hoped: a flavorful, pumpkin-based sauce inspired by mole sauces but not so intensely flavored that I couldn't use it very generously and get plenty of pumpkin goodness in my meal ( Read more... )

I cobbled together this cardamom horchata de arroz recipe yesterday, based on a variety of recipes I found hither and yon; it came out okay, but I think it needs refining (somewhat literally), and would really appreciate any suggestions.

( The recipe )

We tried this recipe from Cook's Illustrated tonight and OMG ( Read more... )

1 jar mild/medium/spicy salsa ( Read more... )

This was my first attempt at making enchiladas, and they turned out incredibly yummy ( Read more... )

tonight i'm making vegan tamales from scratch. i've got a few ideas for fillings, but please give me yours! once i've made them, i'll edit this post and put pictures and the recipe up.

- pinto beans and daiya
- tempeh crumbles

what else?

I was inspired by the mole enchiladas at Rancho's in San Diego. For their fillings they have one with beans, another with tofu and another with just avocado. Since my grandmother gave us a squash last week, we decided to do a filling using that instead of the avocado (which isn't very good anyway, just in case you go there) and just used canned ( Read more... )