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Poblano Chiles Stuffed with Potatoes and Cheese

When we visited Felipe and Diana’s home in San Miguel de Allende Mexico, we made poblano chiles stuffed with potatoes and cheese for dinner. Here’s the recipe and why I love traditional open air Mexican markets!

Poblano Chiles Stuffed with Potatoes and Cheese

Qué le doy—what can I get you? They call out to you as you pass by their stalls brimming with fruits and vegetables, and flowers, every variety of meats and fish, and much much more.

Damn I love Mexican mercados. Pirate CD puestos a half kilometer down the passageway blare out ranchera and rock, competing for your ears against the musician with guitar two stalls away serenading birthday wishes, Las Mananitas, to the girl selling leather belts and shoes. The colors, the music, the food!

señora in Mexican mercado--Poblano Chiles Stuffed with Potatoes and Cheese | Letty's Kitchen

So rich and abundant, so full of optimism, with smells easily and not so easily identified.  You can have your high-price supermarket’s sterile packaging just like any city in the world–for the life’s bright vibrancy, give me a Mexican mercado any day. Full crescendo open air Mexican mercados are feasts for the eyes, ears, and palate.

You’ll see handsome señoras wrapped in traditional shawls selling homegrown fruit like avocados and limes, or old cowboys selling even older tools they’ve arranged on blankets on the ground.

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Curried Potatoes and Kale

A friend from southern Utah arrived last week bearing kale from her neighbor’s garden. With the wonderful variety of potatoes we have been getting from our CSA farm share box,  I came up with this a spicy curried potato and kale dinner.

Coconut Curried Potatoes and Kale with Tofu

In this recipe, the prep steps for the tofu, potatoes and kale are given separately. Multi-tasking is efficient here: prepare the potatoes while pressing the tofu, and boil the potatoes while saute-crisping the tofu.  Boil the kale while the onion and garlic cooks.

This coconut sauce with potatoes, kale, and tofu are delicious with steamed brown basmati rice and quinoa.  Serve with chutney and yogurt or raita.

Coconut Curried Potatoes and Kale with Tofu

Golden Tofu Cubes

In this recipe, the prep steps for the tofu, potatoes and kale are given separately. Multi-tasking is efficient here: prepare the potatoes while pressing the tofu, and boil the potatoes while saute-crisping the tofu.  Boil the kale while the onion and garlic cooks.

Make it a fabulous week–get in the kitchen and cook something delicious!

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Coconut Curried Potatoes and Kale with Tofu
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Coconut Curried Potatoes and Kale with Tofu

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: Vegan
Servings: 4 servings


  • 1 12 ounce block extra firm tofu
  • 1 tablespoon plus 1 tablespoon extra virgin olive oil
  • 4 medium potatoes any variety, well-scrubbed
  • 1 bunch kale stems removed and discarded
  • 1 medium onion thinly sliced
  • 1 clove garlic minced
  • 1 ½ teaspoons turmeric
  • Pinch cayenne
  • ½ teaspoon or more, to taste dried red chile pepper flakes
  • 1 13.5 ounce can coconut milk
  • Salt to taste


  • Drain the tofu from its water and cut in half lengthwise. Place on a tea towel in a baking dish and cover with a part of the towel. Top with a second baking dish and place something heavy inside; it should weigh 1 to 2 pounds. Monitor so that the weight stays centered over the tofu pieces and press for about 10 minutes. The tea towel will absorb much extra moisture, even though you started with extra firm tofu. Dice the pressed tofu into ½-inch to ¾-inch cubes.
  • Heat the first tablespoon of oil in a large skillet over medium flame. Add the tofu cubes and cook about 10 minutes, turning the tofu after a few minutes, until the cubes are golden on at least 2 sides. Remove from the pan and set aside on paper towels.
  • Bring a saucepan of water to boil with a good amount of salt. Cut the potatoes into 1-inch chunks, add them to the pot and simmer until the potatoes are just tender, about 20 minutes. Remove the potatoes from the pot and set aside.
  • Add the kale leaves to the salted water. Simmer them until the greens are tender to your tongue, 10 to 15 minutes. Remove from the water, saving about 2 cups of the cooking water. Let the kale cool on a cutting board and then chop—about 1 inch apart with your knife, in both directions to cut the leaves.
  • Heat the remaining oil in the skillet over medium flame. Add the onion and garlic and cook and stir until the garlic is translucent, 5 to 8 minutes. Stir in the turmeric and cayenne and the pepper flakes. Add the coconut milk, and the cooked potatoes and chopped kale, stirring everything around. Stir in the golden tofu cubes and enough of the reserved cooking water to make a wet sauce. Cook, stirring occasionally to let the flavors meld and heat the vegetables and tofu. Season with salt and more chile pepper flakes to taste.
  • For the basmati rice and quinoa, steam 3/4 cup rice and 1/4 cup red quinoa with 2 cups water.

Creamy Vegan Vichyssoise Soup with Potatoes and Leeks

This creamy yet creamless potato and leek vegan vichyssoise can be served hot or cold. Savor it chilled on summer’s lovely warm days or warm yourself on cool days by serving it hot!  Here’s my vegan interpretation of vichyssoise, which by definition and tradition would be a cold leek and potato puree made with butter and cream. 

Vegan Vichyssoise

This recipe takes advantage of the potatoes and leeks we found in our CSA farm share box this week. Creamy potatoes make darn delicious creamy vegan vichyssoise.

Vichyssoise, pronounced vihsh-ee-SWAHZ is a classic French soup. Traditional vichyssoise recipes begin with sautéing the veggies in butter instead of olive oil, and they have you stir in heavy cream, sour cream or yogurt after the puree has chilled. But there’s really no reason to use butter or cream when you can enjoy this delicious vegan vichyssoise with a whole lot less calories!

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New Mexico Green Chile Pesto

This year I discovered a new pesto variation.  My girlfriend who often travels to New Mexico learned to add green chile powder to the basil, nuts, garlic and olive oil essence. When she first described green chile pesto, I pictured diced green chiles. No, green chile pesto calls for New Mexico green chile powder, or ground dried green chiles.

fresh basil for Green Chile Pesto

Genovese basil

This new green chile pesto has a nice garlic bite, fresh bright green flavor from the basil, and  just the right measure of spicy heat from the powdered green chile. Taste and add more of the light green powder if you like more heat!

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Watermelon and Feta Salad with Thai Basil

A few years ago I tasted an appetizer of watermelon with salty cheese and peppery arugula. The chef had cut 2-inch cubes of watermelon and scooped a 1-inch deep hole out of the top. He filled the hole with vinaigrette-dressed baby arugula and sprinkled goat cheese on top. Memory of that clever unusual appetizer inspires this watermelon and feta salad with Thai basil.

Watermelon and Feta Salad with Thai Basil

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