Notes about Recipes in this book

• Black-bean tostadas with roasted-tomatillo sauce

  • Rutabaga on April 02, 2014

    We love these tostadas, and have used both corn and flour tortillas. Of course, since we love chunky avocado, queso fresco, and creamy black beans, what's not to like? They are also a good option when feeding a crowd.

• Peng's home-style bean curd

  • springandfall on July 20, 2015

    You don't have to deep-fry the tofu; it can be slowly browned in a tablespoon of oil in a wide nonstick pan (turn at least once). Much less mess - and a healthier dish that's still delicious.