Old West style vegetarian chili made with plant-based beef, and black beans. Served with vegan shredded cheddar cheese and sour cream. What’s the difference between chili with and I and chile with a E?
This crunchy, salty, and spicy no-mayo Thai-Mexican coleslaw is an excellent companion to Sonoran style dishes is inspired by Som Tum (green papaya salad).
How to make vegan Chile Colorado. Colorado means “red” in Spanish, and this dish is indeed a deep, vivid red. I use baked tostada shells and lots of fresh veggies to make this a meatless, gluten-free, Sonoran style Mexican recipe that’s low in calories but big on flavor.
Chiltepin salsa is an all-purpose salsa that can be used for dipping, for seasoning, and as a taco sauce. A little goes a long way, so if you prefer a milder salsa, cut the amount of chiles down by a half or a third. This recipe is from the Taste of Tucson cookbook by Jackie Alpers.
A Tucson Sonoran craft cocktail made with Earl Grey tea and whisky muddled with pomegranate seeds, finished with bitters and fresh ground pepper.
Recipe for a pumpkin pie spiced baked oatmeal casserole infused with bits of actual leftover pumpkin pie.
We all know that rainbow sprinkles make the world-go-round and this super-easy recipe is fun, festive and good for you too. You can melt the chocolate in the microwave which makes it the perfect treat for a hot summer’s day.
Learn how to make frozen Watermelon Wedges: the all natural ice pops.
This super easy salad dressing recipe is especially good on a Greek salad, cucumber salad or Asian Chicken salad and you can make it right in the bottle if you only have a little bit of Sriracha left.
This Thai Cauliflower “Fried Rice” with Coconut recipe is vegetarian yet high in protein and keto friendly.
Super easy healthy recipe for vegan cocktail pups made with a surprising secret ingredient!
This dessert has it all, Omega 3 packed chia seeds, antioxidant rich frozen berries and dark chocolate, and a 5-minute prep time.
Everything you love about New York style hot dogs in cute appetizer form.
There was a basket of cute purple and green baby artichokes in the produce section of the market. My intent was to buy the larger globe artichokes for my recipe but these charmed me. I figured that I would grill these up and serve them with lemon-butter. Then I realized that was all wrong. They needed to be marinate, not dipped and scraped like their larger counterparts. So, I boiled them up and placed them in a big bell jar with a simple italian style marinade.
This is a great snack when you want something sweet with not a lot of calories. It’s high fiber with balanced protein and very tasty
4 Triscuits or Woven Wheat Crackers
I call this Arizona Caviar because I’m in Arizona and it’s similar to Texas Caviar made with black eyed peas and the lentils do resemble fish eggs.
Here in Southern Arizona, our famous Sonoran style Mexican food is often garnished with pickled red onions and Mexican limes. I’ve incorporated those flavors into this spicy potato salad tossed with a chile-lime vinaigrette.
Recipe for a hearty, spicy Sonoran style Mexican Rice with Chayote and Black Beans.
My husband woke up, looked at me in from his side of the bed and declared this the “Week of Gazpacho”. And so, it is.