Kitchen Tongs - Essential for tossing vegetables or flipping meat without scratching surfaces
Mandoline Slicer - Useful for uniformly slicing vegetables like bell peppers, zucchini, and onions quickly
Cast Iron Skillet - Great for achieving a nice sear on the red chile and tofu substitute (if used)
Large Stock Pot - Ideal for boiling water or cooking large batches of vegetables
Slow Cooker (Crock Pot) - For making a hearty stew with added proteins and vegetables
Papery Peeler - To remove the skin from vegetables like potatoes or butternut squash
High-Speed Blender - For creating smooth sauces or purees
Juicing Machine (Slicing & Juicing) - For grinding spices and chiles if you prefer a more traditional approach to seasoning
Electric Kettle - Useful for boiling water quickly, especially helpful when preparing dishes that require rapid boiling of ingredients like vegetables or quinoa
Cutting Board - A must for safely preparing your ingredients
3 ears fresh corn, shucked
1 tablespoon vegetable or olive oil
4 pliable dried ancho chiles (3 ounces), stemmed, seeded, and each torn into several pieces
3 garlic cloves, peeled
1 medium white onion, cut into 1/4-inch-thick slices
1 1/2 quart Imagine brand vegetable broth (48 fluid ounces)
1 1/2 tablespoons masa harina
1/2 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/2-inch slices (4 cups)
6 ounces green beans or sugar snap peas, trimmed and halved or cut into thirds (2 cups)
1/2 pound fingerling potatoes, cut into 1/2-inch cubes
2 large sprigs fresh epazote (each 12 to 16 inches long) or fresh flat-leaf parsley sprigs
1 3/4 teaspoons salt, or to taste
Accompaniment: 2 limes, cut into wedges
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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