Plant Based 411

September 2020
The Hatch pepper season is in full swing and we hope you’ve been enjoying your fair share of New Mexico’s most delicious export. If you’re lucky enough to have a copy...

July 2020
For this month’s plant-based recipe I wanted to make falafels, fried chickpea - (garbanzo bean) - based balls of Middle Eastern goodness. 

March 2020
Ramen is a Japanese adaptation of the noodles introduced in that country by Chinese immigrants in the mid to late 19^th century. 

August 2019
Grown in a valley with hot, sunny days, and cool nights, just north of Las Cruces, New Mexico, Hatch peppers are in season and ready for your cooking and eating enjoyment.

June 2019
You are what you eat, and drink, so here are two beverage ideas for maximum nutrition and enjoyment. The first is a take on V8 juice, but using a different array of veggies...

May 2019
Traditionally a mixture of ground meat, onions, garlic, peppers, and tomatoes, picadillo is used as a filling for tacos (Mexico) or served over rice with black beans (Cuba). 

December 2018
Originating from the Indian subcontinent, many varieties of pakoras are naturally plant-based, pretty simple to make, and crowd pleasing.

June 2018
While I love the flavors and fragrance of Indian food, the heat/spiciness is often too hot for my tongue to handle.

May 2018
This is a perfect recipe for Cinco de Mayo or any celebration where you want your guests to shout “Ole!”.