The Department of Agriculture’s dietary guidelines now includes soy products and soy beverages, but the recommendation can leave some home cooks quivering like a block of silken tofu at the thought of ...

Combine first 8 ingredients and 3 garlic cloves in a small bowl. Cut tofu crosswise into 6 slices. Pat each square dry with paper towels. Place tofu slices on a jelly-roll pan. Brush both sides of ...

Drain chilies, cut into 12 strips. Warm tortillas in oven. Combine sour cream, cottage cheese, salt and pepper. Reserve ½ cup of mixture. Spoon remaining mixture in center of each tortilla. Add a ...

I’m on week two of my fitness challenge, which includes a vegetarian diet, and I’ve created my version of vegetable enchiladas. I wanted to make them without cheese so I blended tofu with canned diced ...

Preheat oven to 425 degrees. To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under ...

I have always had a crush on tomatillos. The green orbs burst with so much zesty flavor that they almost seem to be preseasoned by nature. They're a mainstay for green salsa and enchilada sauce, with ...

CedarLane Natural Foods has debuted a new product for the frozen food aisle: Quinoa & Vegetable Enchiladas. With 12 grams of protein, 7 grams of fiber and 340 calories, these gluten-free enchiladas ...

Enchiladas are every kind of delicious: saucy, sometimes spicy and filled with cheese, chicken, vegetables and other satisfying ingredients. It”s not hard to find a tasty enchilada from a street food ...

Heat oven to 300°. In a bowl, toss potatoes in 1 tbsp oil; spread on a baking sheet. Bake until potatoes are soft and browned, 20 to 25 minutes. Wrap tortillas in foil; bake 10 minutes. In a large pan ...