During my undergrad years, my roommate taught me how to cook vegetarian dishes like brown rice with pintos. It's so versatile; you can turn it into a wrap or casserole. —Natalie Van Apeldoorn, Vancouver, BC
“These savory bean and vegetable quesadillas are great for those who love Mexican flavors but can’t handle too much heat,” Cherylyn Radford explains from Fox Creek, Alberta. “I like to serve slices with salsa and fat-free sour cream.”
Do you like asparagus, but want something beyond plain, steamed asparagus? Try this refreshing new salad idea from Laurie Jackson of Falcon, Colorado. The black beans, red pepper, cilantro and cumin give it a Southwest twist. Laurie likes to serve this salad with chicken or cheese enchiladas, as well as take it to potlucks.
This warm and comforting “pie” has a thick and zippy filling and a moist, tender cornbread topping. An overall hearty dish for the season. Writes Deb Perry from Bluffton, Indiana, “Serve this with a side salad and some fruit for a great meatless meal.”
This wonderful-for-winter soup comes from Tracy Lohr of Urbandale, Iowa. Using a blender, this soup becomes a smooth, nutritious heart-warmer just right for those cool nights. If the soup is too thick, add a little more vegetable broth to thin it out.
Shared by Sharon Wencel of Austin, Texas, this quick and colorful slaw is laced with ranch dressing. “It's a family favorite and comes together in minutes, but chilling for an hour helps to blend the flavors,” she offers for those with time to plan ahead.
Assemble this fun twist on lasagna for dinner, and your family will ask for it again and again. Instead of lasagna noodles, corn tortillas are layered between Mexican-style cheese and a Southwestern-style corn filling.
Our Test Kitchen created this delicious vegetarian bean and polenta bake that combines spicy chili, mixed veggies and homemade polenta. It's a warm and comfy casserole that is sure to please everyone, vegetarian or not.
Served with salsa on the side, these fluffy corn cakes from our Test Kitchan make a fantastic side for nearly any main dish, especially those with Southwestern flair. Try serving them with sour cream on the side for a little extra kick.
Peg Wilson of Elm Creek, Nebraska provides us with her version of “Texas Caviar” that provides for so many possibilities. It's as flavorful as it is colorful and works well alone or as an accompaniment.
My son encouraged me to come up with a good veggie burger for him, and he gave this recipe a triple A+! Not only are they moist and flavorful, but they’re very easy to freeze. Now, like my son, I prefer them over meat burgers.
North Prairie, Wisconsin