Media - The spicy vegetarian cookbook : more than 200 fiery snacks, dips, and main dishes for the meat-free lifestyle

Avon, Massachusetts

Chipotle. Habanero. Jalapeo.

Today, hot and spicy ingredients like these are taking the culinary world by storm and are showing up on the menus of neighborhood diners and fine dining restaurants alike. But finding vegetarian dishes that satisfy your cravings for spice isnt always easy. Fortunately, The Spicy Vegetarian Cookbook offers more than two hundred recipes guaranteed to give your palate the heat its been looking for!

With vegetarian recipes ranging from Poblano Hash Browns to Spicy Mac and Cheese to Red Chili Ice Cream, youll be able to fire up your tableno matter what meal youre eating! In addition, youll find recipes like Jalapeo-Tomatillo Sauce, Chipotle Mayo, Mango Habanero Salsa, and Homemade Chili Powder that show you how to make your own sauces, spices, salsas, and spreads so you can take anything on your menu and kick it up a notch.

Throughout the book, youll find recipes with a variety of spices and levels of heat. Some recipes like Red Pepper Grits show restraint by calling for just a smattering of hot red pepper flakes, while others like the Five-Pepper Chili will have you calling the fire department to put out the heat the spicy habanero pepper left behind.

So whether youre looking for something just a little spicy or out-of-this-world hot, or if youre indulging in an early-morning breakfast or salivating over a late-night dessert, The Spicy Vegetarian Cookbook is sure to spice up your life!

Like hash browns, these pressure cooker home fries can also be served with a variety of toppings or with a side of Spicy Ketchup (see ).

2 tablespoons olive oil

4 cups red potatoes, diced

112 teaspoons paprika

1 teaspoon chili powder

112 teaspoons salt

1 teaspoon black pepper

1. Bring the olive oil to low heat in the pressure cooker. Add the potatoes and saut for about 3 minutes.

2. Add all remaining ingredients and stir. Lock the lid in place and bring to high pressure; maintain pressure for 7 minutes. Remove from heat and quick-release the pressure.

This innovative wrap adds some spice to breakfast or brunch!

1 tablespoon unsalted butter

1 medium onion, finely chopped (about 1 cup)

12 cup sliced roasted peppers

9 extra-large eggs, beaten

12 cup half-and-half

Few dashes of hot pepper sauce

2 cups shredded jalapeo jack cheese

Salt and pepper, to taste

4 (12") flour tortillas

Store-bought salsa

1. In a large skillet over medium heat, melt the butter; add the onion and sliced roasted peppers. Cook until the onion is soft and translucent, about 5 minutes. Combine the eggs and the cream, and add them to the pan. Cook, stirring constantly with a wooden spoon, until the eggs are about half cooked and still very runny; add the hot pepper sauce, cheese, salt, and pepper. Remove from heat. Eggs should be soft, creamy, and have small curds.

2. Soften the tortillas by placing them directly atop the stove burner on medium heat; a few black spots are okay. Spoon 14 of the egg mixture slightly off center on a tortilla. Fold the sides in upon the egg and roll the tortilla away from yourself, folding the filling in and tucking with your fingers to keep even pressure. Repeat with remaining tortillas. Serve with salsa.

To make this slow cooker Spicy Breakfast Burrito vegetarian instead of vegan, use cooked eggs instead of tofu.

14 cup olive oil

1 (16-ounce) package firm tofu, drained and crumbled

14 cup red onion, diced

1 tablespoon jalapeo, minced

14 cup red bell pepper, diced

14 cup poblano pepper, diced

1 cup cooked black beans, drained

2 teaspoons turmeric

1 teaspoon cumin

12 teaspoon chili powder

1 teaspoon salt

14 teaspoon black pepper

4 large flour tortillas

1 avocado, peeled and sliced

12 cup tomato, diced

14 cup cilantro, chopped

12 cup chipotle salsa

12 cup shredded Cheddar cheese or vegan Cheddar cheese

1. Add olive oil, tofu, onion, jalapeo, red bell pepper, and poblano pepper to a 4-quart slow cooker and saut on medium-high for 58 minutes.

2. Add the black beans, turmeric, cumin, chili powder, salt, and black pepper. Cover and cook on high heat for 4 hours.

3. Scoop the filling onto the tortillas and add the avocado, tomato, cilantro, salsa, and cheese. Fold the sides of the tortilla in and roll up the burrito.

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STEAMING TORTILLAS

For best results, steam tortillas on the stovetop using a steamer basket. If youre in a hurry, throw the tortillas into the microwave one at a time and heat for about 30 seconds.

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Cooking these hot and spicy Red Pepper Grits using Vegetable Stock in the pressure cooker adds more depth to the flavor and makes them more appropriate for dinner or lunch.

4 cups Vegetable Stock (see )

1 teaspoon salt

14 teaspoon dried thyme

1 cup stone-ground grits

12 tablespoon dried red pepper flakes

1. Bring the Vegetable Stock, salt, and thyme to a boil in the pressure cooker over high heat. Slowly stir in the grits.

2. Lock the lid into place. Bring to high pressure and maintain for 10 minutes. Remove from heat and allow pressure to release naturally.

3. Remove the lid and stir in the red pepper flakes before serving.

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GRITS

Grits are a southern breakfast staple that are served topped with butter or margarine, salt, pepper, and sometimes cheese. Theyre very similar to polenta, especially when polenta is served creamy.

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Use a cheese grater to grate the potatoes for this spicy slow cooker dish.

2 tablespoons olive oil

4 cups russet potatoes, peeled and grated

12 onion, diced

1 poblano pepper, cored and diced

2 cloves garlic, minced

1 teaspoon chili powder

12 teaspoon paprika

12 teaspoon cumin

1 teaspoon salt

14 teaspoon pepper

Add all ingredients to a 4-quart slow cooker. Cover and cook on high heat for 4 hours.

Any type of pepper will do, such as poblano, jalapeo, or bell pepper, in these spicy, pressure cooker Poblano Hash Browns.

4 cups russet potatoes, peeled and grated

2 tablespoons olive oil

2 tablespoons butter or vegan margarine, such as Earth Balance

14 cup onion, diced

1 poblano pepper, cored and diced

1 clove garlic, minced

Salt and freshly ground pepper, to taste

1 teaspoon cumin

1. Prepare the grated potatoes by rinsing in a colander, then air-drying or using a towel to remove excess water.

2. Add the oil and butter or margarine to the pressure cooker and bring to temperature over high heat. Add the onion and poblano pepper and saut until just soft, about 5 minutes.