I just finished assembling this recipe from Native American cuisine expert Lois Ellen Frank in New Mexico Magazine. I chose it because it uses a lot of vegetables and a lot of green chiles. The recipe is HERE in an article about clay pot cooking - I substituted my own green chile sauce from Fiesta Vegan for the bottled sauce and I used two FYH vegan cheeses in lieu of the cotija. I'm going to end up cooking it in the microwave as it is still too hot here to turn on the oven. (It is actually cooling a bit outside but unfortunately it is still extra-hot in our house because the passive-solar design seems to collect more heat as the sun is lower in the sky with the change of seasons.)
I'm keeping my fingers crossed that we'll need some wood from our woodpile soon. Actually very soon as I'm dying to do some baking. I'm looking forward to Top Chef Desserts starting this Wednesday and I plan to cook a dessert I've never made before each week to go with the show. This week's dessert is going to be the Sticky Toffee Pudding from the vegan dessert book Sweet Utopia by Sharon Valencik. I bought the Kindle version of this cookbook and everything looks just wonderful.