Plant Based 411

October 2021
Now that the weather is turning cooler, something warm and spicy seemed like the perfect way to go for this month’s recipe. Pumpkin and curry are a wonderful pairing and this recipe, as usual, lends itself to numerous variations depending on what’s available and your personal preferences.

July 2021
Originating in Nice, France, in the late 18^th century, Ratatouille (rat-ah-too-ee) is a classic French vegetable stew that is a staple in Provence, consisting of eggplant, bell peppers, summer squash, tomatoes and garlic and/or onions.

May 2021
Spring is the season of flings and fiestas, including Cinco de Mayo which is celebrated on 5/5, commemorating the Mexican Army’s 1862 victory over the French Empire at the Battle of Puebla. 

April 2021
According to the Food Lover’s Companion, a comprehensive compilation of the definitions of thousands of food, wine and culinary terms, alla primavera means spring-style and refers to fresh...

March 2021
A St. Patrick’s Day favorite, Wikipedia defines colcannon as a traditional Irish dish of creamy mashed potatoes with cooked cabbage or kale. 

February 2021
Stuffed cabbage rolls originated in Eastern Europe, and they are a staple comfort dish of many childhoods, including mine. The only problem is that they are a bit labor intensive...

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.