* Illuminating essays about freeganism, flexitarians, vegetarianism, and more
* Tips about how to shop on a budget and get the most out of what you already have in your pantry
* A seasonal key that ensures the freshness of the recipes (and a minimal carbon footprint)
* Photos for each of the 70+ recipes
The original British edition of this book was honored as The Best Sustainable Food Book in the UK, Gourmand World Cookbook Awards 2012.
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The Green Teen Cookbook
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Oaxacan Squash Blossom Quesadilla with Chipotle Crema from THE GREEN TEEN COOKBOOK
Ingredients
- 1 cup Mexican crema, sour cream, or crème fraîche
- 1 (7-ounce) can of chipotle peppers in adobo sauce
- ½ teaspoon butter or vegetable oil, if using (see Quick Tips)
- ¼ pound Mexican (uncooked) chorizo, casings removed
- 4 flour tortillas (6 to 7 inches in diameter)
- 2 cups grated Monterey Jack or cheddar cheese
- 8 squash blossoms, stemmed (see Quick Tips)
- 1 red onion, thinly sliced
- 1 small tomato, thinly sliced
- Cilantro sprigs for garnish
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