pickled jalapeno

A-Z Vegan food ideas and recipes for when you can’t think what to eat.

Prepost: I’ve collected my personal veg recipe list. I haven’t tried every recipe so I can’t guarantee all of them. If you want to add to this list or take it and add to it, that’s awesome. I’ve used *s to mark the recipes I’m particularly in love with.

Apple (apple fries) (apple slices w/ pb) (dipped in caramel)
Avocado (avocado fries)

Bagels (bagels)
Baklava (baklava)
Banana bread (banana bread) (choco banana)
Bars (w/ coconut, oats, fruit) (w/ vanilla, almond + oat flour) (w/ rasberry jam, orange, vanilla, almond extract) (granola bar)
Bread (Butternut Squash Focaccia) (focaccia barese) (white bread) (garlic bread) (mashed potato pillow rolls) (corn bread) (corn bread w/ egg replacer) (corn bread w/ basil) (french bread) (bread rolls w/ veg filling) (farinata w/ chickpea flour) (greek easter bread w/ mahlepi +mastic) (brioche) (buchty) (breadsticks) (w/ garlic, rosemary, s+p, nooch) (glazed cinnamon oat) (apple cinnamon raisin)
Briam (Tourlou Tourlou)
Brownies (5 minute brownie in a mug*) (hot fudge pudding cake) (w/ pumpkin) (w/ zucchini) (+salted maple syrup peanut butter nut topping) (+choco chips)
Boogatsa (cream pie pastry)
Burritos (raw burrito) (sweet potato + bean*) (black bean + Spanish rice) (breakfast burrito) (tofu breakfast burrito) (baked w/ avocado) (black beans, mushrooms, cilantro, corn, carrot, tomato sauce w/ hint of rosemary)
Bulgur (w/ tomato + onion)
Black eyed peas (serve w/ olive oil, lemon) (serve w/ 3 pepper, dill, olive oil, lemon) (moroccan feast) (w/ kale, garlic)
Black beans (w/ pineapple) (w/ red pepper) (cuban)
Bourekia (pastries w/ potato + leek)
Bean loafs (w/ black bean) (w/ lentil) (+mashed potato topping)
Bean balls (bean balls)

Keep reading

La Placita, Shirley, NY

Another fantastic local find in Long Island this weekend…

When we got off the train at Mastic-Shirley, I noticed this blue building across the street from the station. As we were on a tight schedule, we couldn’t stop that day, but I made a mental note of the joint, hoping to check it out. After a glowing recommendation from one of our taxi drivers, we went back on Sunday afternoon and enjoyed a fantastic lunch!

While it is in large part a Hispanic supermarket, La Placita has an incredible cafeteria style lunch counter serving foods from Central and South America…

Here’s a look…

I went for a mixed fried plate, with fried chicken and a fried pork chop over yellow rice with jalapeno pickled vegetables…

Mutsumi opted for their incredible oxtail stew over white rice with a flauta…

Another buddy got a seafood dish with local clams and mussels that was equally impressive!

These incredible and authentic dishes were the perfect way to help our hangovers and fill our bellies for the train ride home.


567 Surrey Circle

Shirley, NY 11967



One-word prompt submitted by @ asilversixpence: Sugar

Abbie never had much of a sweet tooth. She craved salt and spice and sour instead – piles of pickled jalapenos on nachos, margaritas with extra limes squeezed in until bartenders made puckery faces. Give her a perfectly crispy fry over chocolate any day.

Crane, though, dumped endless spoonfuls of sugar into his tea, always taken with little cookies or, if he could swing it, donut holes. Sometimes it made Abbie’s stomach churn, not to mention worry about diabetes.

But when he kissed her, lips still peppered with sugar, she understood true sweetness for the first time.


Can a food change your life?

Actually, I don’t know if it was the bean dip or the epic party we attended that night, decades ago, that flipped a switch. We were invited only because I had been hired to design the tee shirt for that evening’s event (a generous gesture), and even though we didn’t know a soul, the multitude of people were friendly. The party was held in a big, old farmhouse situated in a rural area outside Corvallis, Oregon. It was a balmy summer night and the beer was flowing.

I remember going inside to check out the food just as someone appeared carrying an enormous bowl of bean dip. I had never heard of, or seen bean dip before, but I grabbed a tortilla chip and took a generous scoop. I was surprised that it was warm. It was also stringy with melted cheese and spicy hot. It was the best thing I had ever eaten.

After that party, I had to figure out how to make this amazing food. We were poor, but luckily dried pinto beans were cheap. Once I perfected my own version, my bean dip made an appearance whenever we got together with friends. Along with my pizza, it made me famous within in our small social network.

Bean dip plays well with other appetizers, such as guacamole, fresh salsa and chips. It was every bit as good tonight as it was that unforgettable evening, so many years ago.

Sue’s bean dip


  • 2 cups dried pinto beans
  • Water
  • 1 to 2 tablespoons butter
  • 4 tablespoons brine from pickled jalapenos
  • 3 to 4 teaspoons Sriracha or other hot sauce
  • Salt, to taste
  • 1 to 2 cups grated cheddar, Monterey Jack, or pepper Jack cheese
  • Tortilla chips


Pick through pinto beans for dirt or small rocks. Rinse beans in colander. Put beans in a large saucepan and cover with 2 inches water. Bring beans to boil and then turn off heat. Cover, and let beans sit for one hour.

After an hour, bring beans back to a boil and turn heat down to let beans simmer. (Beans tend to boil-over easily.) Let beans simmer for a couple of hours, or until they become soft. Add water as needed, to keep beans covered.

Drain liquid from beans into a bowl, reserving liquid. Pour one cup of liquid back into the beans, and using a potato masher, mash them to a chunky consistency. Add more liquid as needed. Stir in the butter, brine, and hot sauce. Taste, and season with salt. Stir in most of the cheese.

Turn beans into casserole dish and top with reserved cheese. Broil bean dip until cheese turns spotty and golden. Serve with chips.

Black Bean and Avocado Dip


  • One bowl medium-sized
  • One paring knife
  • Fork
  • Spoon
  • Can Opener


  • One or two avocados
  • 1 small can of whole kernel corn
  • 1 can black beans (low sodium preferred but not necessary)
  • Garlic in your preferred form (I used garlic powder, but minced garlic would also work)
  • Pickled sliced jalapeno peppers (fresh Jalapenos(remove the seeds) or hot sauce can be substituted)
  • Optional: lime juice or lime


  1. Drain the cans of corn and black beans, rinse the beans gently until most of the thick liquid from the can is gone. Try to keep the veggies in the cans for now
  2. Cut the avocado(s) in half and remove the pit(s). Score the avocado flesh in a grid pattern, then use the spoon to scoop the avocado into the bowl.
  3. Mash the avocado with the fork until smooth (if you want avo chunks, skip this step)
  4. Add the corn, black beans, jalapeno slices, and garlic to the bowl.
  5. Mix all of the ingredients together.
  6. *optional: sprinkle lime juice over the dip, or you can stir the lime juice into the dip when you add all of the other ingredients*

I dip corn chips into a bowl of this, but you could also spread the dip onto tortillas toast or eat it over rice or whatever you have around 


Sometimes a book we love doesn’t have an obvious food theme, but does that mean we can’t put together a delicious meal for it? Certainly not! For this edition of #RiverheadTable we invited author Manuel Gonzales to help us design a menu for his new novel THE REGIONAL OFFICE IS UNDER ATTACK! For those of you who have yet to pick up this fantastic novel, it features a group of badass lady assassins who use the guise of a regular office setting (cubicles and all) to keep their true identities secret. But, let’s face it, there was no way were going to go with a “catered office lunch” theme for this meal! So what’s a team of bookish cooks to do? Luckily for us Manuel is a straight up culinary genius

Manuel: “Well, what do you guys think about tacos, and pie for dessert?”

Us: “Um…YES, PLEASE!” 

You see, not only did Manuel’s mother teach him how to make homemade Mexican tortillas (among other delights!) but he is also a professional pie baker. That’s right, folks. PROFESSIONAL WRITER AND PIE BAKER EXTRAORDINARE. So we really designed this month’s #RiverheadTable around our author, and we think that totally counts. 


8-Hour Slow Roasted Beef Brisket

Vegetarian Taco Filling

Homemade Tortillas

Pico de Gallo, Guacamole, and the Easiest Salsa Recipe Ever

Mexican Chocolate Pie

As always a special thanks to our apron masters Jones of Boerum Hill for crafting our beautiful work wear!


8-10 lbs of beef brisket

4 lemons

1 small can of sliced pickled jalapenos

1 medium yellow onion, sliced

2-3 tsp salt


4-5 garlic cloves (or garlic powder)

1 12oz beer (dark or light – A note from Manuel: “Usually we use Corona or Negra Modelo but my mom hasn’t been opposed to using Bud Light or Coors Light, either.” 

Place the brisket in either a larger roasting pan with a cover or a large crock pot (you may need two crock pots for this much brisket). Preheat the oven to 250 degrees. Trim off a little bit of fat from the meat, but leave most of the fat on. Put the brisket into the roasting pan and pour the beer over it. Then generously sprinkle the salt all over the meat. Add the onions. Cut lemons in half and squeeze lemon juice over meat and toss rinds into the pan as well. About 1/3 to ½ of the sliced jalapenos go in there as well, as well as about an 1/8 of a cup of the jalapeno brine from the can. Garlic gloves – four or five – or a generous shake of garlic powder. Cover with a lid and put into the oven and let it cook for about four hours and then flip and let it cook another four hours, then keep it warming in the oven until we’re all ready to eat. Test for seasoning, add more salt if necessary.

VEGETARIAN TACO FILLING (Approximate prep/cook time: 1 hour | 1 large bowl of filling)

3 tbs vegetable oil

1 medium white onion, diced

6 to 8 plum tomatoes, roasted and pureed

2 garlic cloves, minced

2 large poblano chills

1 ear of corn (or a bag of frozen kernels)

4 medium zucchini, sliced into medallions

Cilantro, roughly chopped

1/3 cup heavy cream (or crema from a mexican grocery)

salt and pepper

queso fresco

Roast poblano chilies over a stove top burner until the skin is slightly charred. You might want to turn on your oven hood for this! You can also char the chilies in your oven using the broil function, just make sure to keep an eye on them and make sure they don’t totally burn. Once you’ve charred your chilies, take them off the fire and set them aside to cool.

Add a tablespoon of oil to a skillet and heat over medium flame. Once the oil it hot, add your tomatoes and roast them until they’re slightly charred and overall very pruned. Take the tomatoes of the stove and put them in a food processor. Puree until smooth. 

While your chilies are cooling you can go ahead and prep your other vegetables. Dice the onion, slice your zucchini into thin medallions, and separate the kernels from the ear of corn. If the chilies are cool enough to handle then peel them and discard the skins. Slice the chili open lengthwise and remove the seeds. Then continue to the slice each chili into long strips. 

Heat the vegetable oil in a large skillet. Sauté the onions and garlic until translucent, about 10 minutes. Add the tomato puree and simmer for another 5-8 minutes, until the mixture is thickened but still runny. Add the zucchini, corn and chilies. Sauté for another 5 minutes. Add the heavy cream, stir and let simmer for 10 minutes, partially covered. Add a generous dollop of queso fresco to the skillet and stir. Season to taste with salt and pepper, then empty the skillet into a large bowl. Stop with roughly chopped cilantro and keep warm.

HOMEMADE TORTILLAS (Approximate prep/cooking time: 45 minutes | ~20 tortillas)

NOTE: You’ll need a rolling pin and a comal, a stone plate traditionally used to cook tortillas. If you don’t have a comal you can use a nonstick skillet. 

3 cups flour

1 tsp salt

1 tbs lard

1 cup warm water

Combine all dry ingredients in a large bowl. Stir in water with your hands. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes. Divide dough into balls about 2-2.5 inches wide. Using your fingers and working outward from the center, gently begin stretching each disc until you can easily roll it out. On a lightly floured surface, use your rolling pin top roll each portion into a thin 7-in. circle. Put your comal on the stove over medium heat. Once it’s piping hot, place one tortilla at a time on it. Cook it on each side for about 1 minute. Keep the finished tortillas warm by keeping them in a basket under a clean dish towel.

PICO DE GALLO (Approximate prep time: 10-15 minutes | 1 bowl of pico de gallo)

1 fresh jalapeno

2-3 roma tomatoes

2 limes

1 small red onion

1 bunch of cilantro


Garlic powder 

Dice the tomatoes and onion put in a medium bowl. Dice the jalapeno (scoop out the seeds if you don’t want your pico de gallo to be spicy, or leave some in to add a kick) and add to the bowl. Roughly chop your cilantro and add to the bowl, as well. Squeeze in as much lime juice as you like and combine the ingredients well with a spoon. Season to taste with salt and garlic powder. 

GUACAMOLE (Approximate prep time: 10 minutes | 1 bowl of guacamole)

same ingredients as pico de gallo (minus jalapeno)

2 to 3 ripe avocados 

Slice open your avocados and throw out the seeds. Scoop the avocado meat into a medium bowl. Just as you did for the pico de gallo, dice the vegetables and add to the bowl. Use a spoon to combine the avocado and vegetables until you get a creamy, dip-worthy consistency.  Squeeze the juice of two limes over the guacamole to keep it from browning, then season to taste with salt and garlic powder. Add some cayenne pepper if you want a bit of spice!

THE EASIEST HOMEMADE SALSA EVER (Approximate cook time: 10 minutes | 1 bowl of salsa)

1 28 oz can of whole peeled tomatoes

1 firm green jalapeno, halved

¼ cup cilantro, roughly chopped

small white/yellow onion, quartered

2 garlic cloves

Salt and pepper 

Put all of the ingredients into a food processor and puree until smooth. Season to taste with salt and pepper.

MEXICAN CHOCOLATE PIE (Approximate prep/cook time: 3 hours | 2 full pies) 

For the pie crusts 

2 sticks unsalted butter, frozen (and cubed if you like)

2 ½ cups all-purpose flour

1 tsp salt

1 ½ cups heavy cream 

Whisk the flour and salt together in a large mixing bowl. Add the butter and work it into the dough until you only have very small chunks left (if any). Add the cream into the dough little by little using a wooden spoon until you have a cohesive lump. On a lightly floured counter knead the dough about 10 times until it forms a ball. Divide it into two, flatten them into discs and then wrap each in plastic. Chill them in the fridge for at least one hour before rolling them out flat. After you’ve rolled them, gently place them into two pie dishes and shape your crust. 

Blind bake your crusts!

2 1lb bags of uncooked dry beans 

What is blind baking a pie crust, you ask? It’s basically a trick bakers use to cook pie crust before adding the main filling. The process keeps the pastry from puffing up, and also helps prevent unattractive sagging on the sides. 

How do you do it? Preheat your oven to about 425 degrees. Once you have your pie dough in your pie dishes and shaped into the crust of your dreams, line the pie with aluminum foil and pour one bag of uncooked dry beans right on top of that. Pat the beans down so that they’re pressing against the bottom and sides of the pie. Place the pies into the oven and bake for about 12-15 minutes, or until the edges start to look golden. Take the pies out of the oven and remove the beans, then return the bean-less crusts to the oven for another 5 minutes (to allow the bottoms to cook a bit).

Chocolate filling

2 eggs

1 cup sugar

¾ cup flour

¼ tsp cinnamon

¼ tsp ancho or other chile powder

½ tsp salt

2 sticks butter

1 cup bittersweet (60% cacao) chocolate chips

1 tsp vanilla 

Beat the eggs and sugar together on high speed in the bowl of an electric mixer until light-colored and creamy, about 7 minutes. On low speed, mix in the flour, cinnamon, chile powder, and salt until blended. Melt the butter over low heat on the stove. Add the chocolate chips to the mixing bowl and then pour the hot butter over. Let sit for about 5 minutes, until the chips are melted. Add the vanilla and mix again to combine all ingredients. Pour into your blind baked pie shells and bake at 350 degrees for 40 minutes, or until the chocolate mixture has set into a brownie-like texture. Do not overbake.

And there you have it! We hope you’ll try some of these recipes for your next Manuel Gonzales-themed book club. Share your photos with us by using the hashtag #RiverheadTable!

Manuel’s kids joined in on the tortilla rolling!

Editor Laura Perciasepe and Manuel show ‘em how tacos are done. (With beer, apparently.)

So professional he doesn’t even need to see the dough to roll it out.