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Lime Chiffon Smoothie

Poblano Rellenos with Mole Verde Sauce
Suzana Davila

Smokey Cauliflower au gratin

Tortilla Pimiento Pie
Suzana Davila

609 SHOW

Lime Chiffon Smoothie


Blend until smooth.


2 Tb. frozen lime juice concentrate

2 Tb. frozen orange juice concentrate

1/4 cup silken or soft tofu

1/2  - 2/3  cup almond milk

2 teaspoons honey

5-6 ice cubes

1-2 Tb. liquid acidophilous

Poblano Rellenos with Mole Verde Sauce


Roast the Poblano chiles to the point where blackened spots show. Cut the chile vertically from top to bottom along one side and scoop out the seeds and membrane, handling carefully to avoid puncturing it. 

SautÈ the vegetables in a small amount of oil. Stuff the vegetables into the chile until it is full. Cheese can be sprinkled over the top and melted briefly in an oven. 

Serve with Mole Verde Sauce.



SautÈ the sesame seeds, pumpkin seeds, pistachios and almonds in a small amount of oil until slightly browned. 

Place them in a blender with the tomatillos, garlic, cilantro, chiles, onion and tortilla chip. 

Add enough vegetable broth to cover most of the ingredients and blend until smooth. 

Add the lettuce and blend again until smooth, adjusting the thickness by adding more broth as needed. Pour the mixture back into the skillet and cook for another 2 minutes. 

Serve warm.


4-6 large Poblano chiles

3 medium zucchini or squash, chopped

5 tomatoes, chopped

1 bunch cilantro, chopped

1 medium onion, chopped

2 cloves of garlic, chopped

salt, to taste

garnish with cheese, such as goat cheese or Monterey Jack (optional)

Mole Verde Sauce:

6 corn tortillas, fried to very crisp in corn oil

1 cup raw sesame seeds

1/2 cup of hulled raw pumpkin seeds

1/3 cup shelled natural pistachio nuts

1/3 cup blanched whole almonds

4 large garlic cloves

3 fresh Poblanos chiles, roasted and chopped

4 fresh serrano chiles

1/4  of a fresh onion, sliced

1 1/2 cups chopped husked tomatillos (about 1/2 lb.), roasted and pureed

1 large bunch cilantro (about 2 cups packed), washed and dried

1 cup of shredded greenleaf lettuce

3 tablespoons of olive oil

vegetable broth

Smokey Cauliflower au gratin


Mix the flour, salt and pepper together and set aside.

Par-boil the cauliflower in salted water for 3 minutes. Remove, drain and set aside.

In a skillet, flash sautÈ the shallots and peppers in butter. Sprinkle the flour mixture over the shallots and stir. Slowly pour in the milk, stirring constantly to create a roux. Once the roux has thickened, thin to a desired texture with the vegetable broth, remove from the burner and stir in 1 cup of the  cheese.

Place the cauliflower in one large baking dish or divided into individual baking dishes. Pour the sauce over the top. Sprinkle the remaining cheese on top.

Bake at 400 degrees for 20-25 minutes.


3 Tb. flour

1 1/2 tsp. salt

1/2 tsp. pepper

1 medium head cauliflower, cut into florets

3 Tb. butter

2 shallots, finely minced

1-2 Tb. Jalapeno peppers, finely minced

2 cups buttermilk

1/2 to 1 cup vegetable broth to thin out the roux

1 1/2 cups Smoked Gouda cheese, coarsely grated

Tortilla Pimiento Pie

SautÈ the corn tortillas lightly in any type of vegetable oil to just soften them. Layer 6 of them in a 2 inch deep pan, covering the bottom and up all of the sides.

SautÈ the spinach in olive oil for just long enough to wilt it, then spoon half of it onto the tortillas in the baking dish, spreading them evenly. 

Then in the same skillet, sautÈ the onion, garlic, oregano and lemon pepper in some more olive oil until the onions have softened.

Add the roasted bell peppers, mushrooms and tomatoes and heat through. Layer half of this mixture on top of the tortillas and spinach. 

Then repeat these layers using the remaining 6 tortillas, and remaining vegetables. Layer the cheese on the top to lightly cover. Bake at  325 degrees for about 20 minutes to melt the cheese. 

Place the sauce ingredients in a blender and pulse until smooth. Drizzle this over the top of each portion.



1 dozen corn tortillas

vegetable oil to sautÈ

olive oil to sautÈ

6 bunches spinach, washed

1 onion, finely chopped

3 cloves garlic, finely chopped

fresh or dried oregano

lemon pepper

6 roasted bell peppers, mixed colors, chopped

1/2 cup sliced mushrooms

1/2 cup chopped tomatoes

1 cup Monterey Jack cheese, grated


1 cup olive oil

5 cloves garlic

pinch of salt

2-3 bunches cilantro

avocado (optional)

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