Southwest Vegetarian & Vegan Recipes
Many people become vegetarian for environmental reasons, religious or ethical reasons, or health reasons. Vegetarians and vegans do not eat meat, though some vegetarians eat fish. Most vegetarians eat fruits and vegetables, nuts and seeds, grains and legumes, dairy products, and eggs. Vegans eat the same as vegetarians except they do not eat any animal products whatsoever – that includes eggs and dairy. In celebration of Earth Day, here are some delicious Southwest-style vegetarian and vegan recipes to try out.



Green Chile & Cheese Casserole    Meatless Chili        Nutty Brie Quesadilla   
South of the Border Wrap    Tofu Tacos    Yuma 'Lettuce Capital of the World' Salad
 

Green Chile & Cheese Casserole
This easy and tasty vegetarian recipe is by Chuck Cassity, as published in 'Homemade Cooking Good 'Nuff for Sharing', a cookbook published by the Antique Gas & Steam Engine Museum. Nestled on 55 acres of rolling farm ground in Vista, California; the museum preserves the early days of the American farm and rural community. Read more.  

6 servings rice, cooked
2 large cans green chilies (whole chilies, stripped)
1 lb. Monterey Jack cheese
1 pt. sour cream

Layer in a 2 qt. casserole dish: rice, sour cream, chilies and cheese, 3 times. Be sure to end up with the cheese on top.
Bake at 350 degrees for approximately 30 minutes or until cheese is bubbly and beginning to brown. Enjoy!

Meatless Chili
This hearty recipe is by Bob Adams, as featured in the Yuma Heritage Festivals' Lettuce Days 'Arizona Grown Cookbook'. Yuma, Arizona, is the Winter Lettuce Capital of the World, and to celebrate, every January Yuma Heritage Festivals hosts Yuma's Annual Lettuce Festival. Read more. 

2 Tbsp. vegetable oil
1 lg. onion, diced
1 sm. Green pepper, diced
½ tsp. garlic powder
1 Tbsp. chili powder
½ Tbsp. ground cumin
3 cups tomato juice
1 can kidney beans
1 can pinto beans

In large saucepan over medium heat, heat oil; add onion, green pepper, garlic powder, cumin and chili powder.
Cook until tender 15 to 20 minutes. Add beans and tomato juice and cook another 30 minutes.

Nutty Brie Quesadilla
This vegetarian appetizer is from Dawn Glass. Dawn and her husband Ed own and operate Butterfield Bed & Breakfast and Black Oak Cabin – both tucked under majestic cedar and oak trees on a serene ivy-covered hillside within the quaint historic district of Julian, CA. Read more.

Artichoke Salsa:
1 14 oz. can quartered, rinsed, and drained artichoke hearts
1 red bell pepper, cut into 1-inch pieces
2 T. chopped parsley, fresh
4 T. grated non-fat parmesan cheese (regular is fine too)
1 T. lemon juice
1 T. water
1 T. non-fat mayonnaise (regular is fine too)
1 t. chopped garlic
½ t. basil
½ t. oregano

Place all ingredients into a food processor. Pulse several times until the desired chunkiness is achieved. You can also puree this mixture into a smooth dip for veggies and such! Refrigerate several hours before use.

Quesadilla:
2 non-fat flour tortillas (again the full fat tortillas work just as well)
Small wedge of brie, softened
¼ C. toasted pine nuts (I "toast" mine with the help of a tablespoon of butter in a small sauce pan…)
1 T. butter
Artichoke Salsa, see recipe above
2 sprigs of fresh parsley

Spread some brie on half of each tortilla. Sprinkle the toasted pine nuts over the brie.
Fold the tortillas in half. Melt butter in a 10" skillet. Add the tortillas and cook, turning occasionally, until the cheese is melted and the desired brownness is achieved (it’s gotta look good too!)
Remove the quesadilla from the skillet and cut each tortilla into four quarters, forming triangles. Arrange the tortillas in a pinwheel, each point touching in the center of the plate. Place a scoop (I use a small ice cream scoop) of salsa in the center of the pinwheel. Place a sprig of parsley on each scoop of salsa and serve.

South of the Border Wrap
This southwestern vegetarian recipe can be made vegan if you eliminate the cheese. From Lennie Gusa, it is featured in the Amado Territory Ranch Inn's Cookbook. Amado Territory Ranch is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, fine dining, art and shopping, birding and more. Read more. 

2 cups drained, canned black beans
2 Tbsp. salsa
1 Tbsp. green onions, chopped
1 Tbsp. fresh cilantro, chopped (optional)
1 large tomato, chopped
1 cup shredded Monterey Jack cheese
4 (8-inch) flour tortillas
Butter, as needed (or substitute)

Mash beans slightly with fork, and combine with salsa, green onions (and cilantro, if you wish).
Divide mixture between tortillas. Top each with chopped tomatoes and cheese, then roll up tortilla.
Melt butter in large skillet and grill the wraps, seam side down, over medium heat for 5 minutes.
Turn to brown on all sides. Serves 4.


Tofu Tacos
This vegetarian taco recipe can be vegan if you do not use any cheese or sour cream. By Bruce Stowell, this recipe is featured in the Brandon Gallery’s ‘Edible Art’ Cook Book. Located in Fallbrook, California, Brandon Gallery is a co-operative gallery that showcases regional art and fine art crafts. Read more.  

Tofu should go into the freezer when you bring it home from the market, Thaw it out as you would frozen meat. The freezing changes the otherwise soft tofu into a more ‘hamburger-like’ texture. Squeeze out water before using.

1 pound package Tofu (frozen, thawed and water squeezed out)
1 large onion, chopped
4 to 5 garlic cloves, chopped
4 Tbsp. oil (olive oil is best)

Seasonings to taste:
Pepper
Cayenne Pepper
Chef Paul Purdhommes’ blackened pepper
Soy sauce

Tortillas (flour or corn)
Grated cheese (cheddar or Swiss)
Olives, sliced
Tomatoes, chopped
Salsa, red
Sour Cream
Avocados, sliced
Green Onions, chopped
Lettuce or sprouts

In Skillet: Sauté onions and garlic until translucent in olive oil. Crumble up tofu and add to skillet. Let tofu start to brown. Add black pepper, cayenne pepper, Chef Paul Purdhommes’ seasoning (blackened fish or poultry). Stir and brown tofu mixture. Add tamari (soy sauce) near the end of the cooking time. Cook and stir a few more minutes.
Fry corn tortillas or cook flour tortillas over gas stove flame. Assemble tacos with tofu mixture and the remaining ingredients. Serves 4.


Yuma 'Lettuce Capital of the World' Salad
This yummy vegetarian salad is from Tina Clark, owner of Tina’s Cocina, a small cooking school that is dedicated to the Heritage Cuisine of Old Yuma, and is located in St. Paul’s Cultural Center, in Yuma, Arizona. Read more.

1 Head Romaine Lettuce - washed, dried, chilled and torn to pieces
2 Cups fresh Spinach - washed, dried and chilled
1 Ripe Mango - peeled and sliced
1 Red Bell Pepper - sliced
1/2 Cup Cilantro - chopped
1 Cup Croutons - toasted
1/4 Cup Nuts - pecans, walnuts or pine nuts
1/4 Cup Raisins

Dressing:
1/4 Cup Olive Oil
3 Tbsp. Seasoned Rice Vinegar
1 Tbsp. Honey
1 Tbsp. Parmesan Cheese

Toss all ingredients together with dressing. Serve immediately.