Guest guest Posted March 12, 1999 Report Share Posted March 12, 1999 * Exported from MasterCook * Casserole De Santa Fe Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Beans Tofu/Tvp/Soy/Seitan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups blue corn meal 1 teaspoon baking powder 2 teaspoons cumin 2 teaspoons chili powder 2 cups water 1 egg or substitute, -- beaten 2 4 oz. cans chopped green chiles 1 tablespoon vegetable oil (optional) 1 medium onion -- chopped 2 cups cooked pinto beans -- drained 1 cup tomato sauce 2 1/2 cups Mexican blend, Monterey Jack or Cheddar -- grated cheese or tofu 1/2 cup green onion (for garnish) -- chopped Mix first three ingredients. Combine water, egg, and chiles in separate bowl. Saute onion in oil and add to water mixture; stir cornmeal mixture into liquids, mixing well, then pour half of batter into an oiled casserole dish. Layer with beans, tomato sauce, and cheese -- repeat layering. Bake at 375 degrees for 40 minutes. Garnish with chopped green onions and serve with salsa, if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Etouffee Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beans Vegan Rice Tofu/Tvp/Soy/Seitan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound firm tofu -- drained 4 tablespoons vegetable oil 1/4 cup flour 1 yellow onion -- chopped 4 scallion -- chopped 1 jalapeno (seeded,if desired,for less heat) -- finely chopped 1 green bell pepper, stemmed, seeded & -- chopped 1 stalk celery -- chopped 4 cloves garlic -- minced 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cayenne pepper 1 teaspoon fresh thyme leaves 1 1/2 cups canned tomatoes -- drained & chopped 1 1/2 cups vegetable broth 1 1/2 teaspoons vegetarian Worcestershire sauce 1/2 teaspoon salt 4 tablespoons fresh parsley -- chopped 4 cups cooked basmati or long-grain white rice Cut the tofu into 1/2-inch cubes. Put 3 layers of paper towels on a baking sheet and arrange the tofu pieces on top. Cover with another 3 layers of paper towels and put a second baking sheet on top. Set heavy cans or books on top of the second baking sheet to compress the tofu for 30 minutes. Preheat oven to 300 degrees F. Coat the bottom of an over-proof 12-inch skillet with nonstick cooking spray (or use an overproof nonstick skillet). Heat 2 tablespoons of the oil in the skillet over medium heat. Add the tofu and saute until lightly browned on all sides. Transfer the totu to drain on paper towels. Reduce the heat to medium-low and add the remaining oil to the pan. Stir in the flour and cook, stirring constantly, for about 5 minutes until bubbling. Put the pan in the oven and roast the mixture for 20 minutes longer, stirring well every 5 minutes. Remove the pan from the oven and place over medium heat. Add the onion, scallions, jalapeno, bell peppers, celery, garlic, black pepper, cayenne, and thyme, and cook, stirring frequently, until the vegetables are soft, about 10 minutes. Increase the heat to high and add the tomatoes. Cook, stirring until bubbling, then add the stock, Worcestershire sauce, and salt. Cook, stirring until the mixture thickens. Reduce heat to low and add the tofu. Simmer, partially covered, for 45 minutes. Stir in the parsley and taste for seasoning. To serve, spoon the rice onto serving plates and ladle the etouffee over it. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Tofu With Wasabi-Honey Glaze Recipe By : Vegetarian Times, March 1999, page 30 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Soyfoods Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup tamari 1/4 cup minced fresh ginger 2 tablespoons shallots 2 tablespoons sesame oil 1/4 cup rice vinegar 1 pound extra-firm tofu -- drained and sliced into 1/2-inch-thick slabs 2 tablespoons wasabi 1/4 cup honey 4 cups cooked rice (brown rice or wild rice or japonica) 2 tablespoons toasted sesame seeds -- (optional) 4 SERVINGS DAIRY-FREE Steven Seagal's love of Asian foods inspired this savory dish by chef Tiffany Brown. The tofu can be marinated ahead of time, and the dish travels well--she originally made it for him to take on the set of " Fire Down Below. " In small bowl, combine tamari, ginger, shallots, sesame oil and rice vinegar. Place tofu cutlets on platter and coat both sides with marinade. Cover and refrigerate for several hours. Arrange tofu cutlets on grill or in grill pan and cook on both sides until outside is lightly browned and center is warmed through, about 3 minutes per side. Carefully remove to a platter. While tofu is cooking, combine wasabi and honey in a small mixing bowl. Add water as needed to form a thick glaze. Arrange grilled tofu steaks on a bed of hot rice. Brush with wasabi-honey glaze and sprinkle with sesame seeds if desired. Serve hot. PER SERVING: 486 CAL.; 25G PROT.; 15G TOTAL FAT (2 SAT. FAT); 69G CARB.; 0 CHOL.; 837MG SOD.; 4G FIBER Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herbed Vegetable Enchiladas Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Mexican/Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 6-8-inch corn tortillas 2 cups tomato juice 1 teaspoon cumin 1 teaspoon garlic powder FILLING: 1 tablespoon olive oil 1 large onion -- chopped 2 cloves garlic -- minced 1 small can chopped green chiles 1/2 cup carrots -- grated fine 1/2 cup zucchini -- grated fine 1 cup fresh spinach leaves, torn into -- bite-sized pieces OR 1 cup frozen chopped spinach, thawed 2 tablespoons fresh cilantro -- chopped 2 cups light sour cream or tofu sour cream 1 cup tomatoes -- chopped fine 1/2 teaspoon salt (optional) 4 cups Spanish Sauce (recipe follows) OR commercial enchilada sauce Spray a 3-qt. rectangular baking dish with nonstick cooking spray and set aside. In a large skillet, saute onions, garlic, green chiles, carrots, and zucchini in oil or cover and steam in water. Cook until vegetables are just tender. Add cilantro and spinach and heat just until spinach is wilted. Add sour cream, tomatoes, and salt to vegetable mixture. Set filling aside. In a large skillet, warm tomatoes juice, add cumin and garlic power; mix thoroughly. Dip tortillas in seasoned tomato mixture to soften and stack them on top of each other on a plate. Spoon 1/2 cup of filling down the center of each tortilla and roll up. Arrange tortillas, seam side down, in the prepared baking dish. Prepare the Spanish Sauce and pour over enchiladas or use commercial canned enchilada sauce. COVER and bake at 350 degrees for 15 minutes until heated through. - - - - - - - - - - - - - - - - - - NOTES : To make ahead, cover and refrigerate prepared dish of enchiladas for up to 24 hours. This dish also freezes well. * Exported from MasterCook * Meatless Loaf Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Veggies Tofu/Tvp/Soy/Seitan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- chopped fine 1 cup celery -- chopped 1 10 oz. can mushroom pieces -- drained 2 tablespoons vegetable oil 1 1/2 cups creamed cottage cheese or tofu 1 1/2 cups fine dry breadcrumbs 2 medium eggs (or substitute) -- slightly beaten 1/2 cup mashed walnuts 2 tablespoons dehydrated onion soup mix 1 teaspoon sage or poultry seasoning 1 1/2 teaspoons Parmesan cheese 1 tablespoon soy sauce ketchup oil or cooking spray butter or margarine Saute onion, celery, and mushrooms in oil until lightly browned. Combine cottage cheese, bread crumbs, eggs, walnuts, soup mix, sage, cheese, and soy sauce. Add sauteed vegetables and mix thoroughly. Pack into a greased loaf pan or 8-inch square baking dish. Spread with a thin layer of ketchup. Dot with butter or margarine. Cover and bake at 350 degrees F. for about one hour. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Chili Burgers Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Beans Sandwiches Vegan Mexican/Southwestern Rice Tofu/Tvp/Soy/Seitan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 1 cup seven grain cereal 10 ounces soft tofu, blended (or 1/2 cup egg whites or egg substitute) 2 teaspoons McKay's chicken-style seasoning 1/4 cup fresh cilantro -- chopped 3 teaspoons canned chopped green chiles 1 1/2 teaspoons dried oregano 1 teaspoon cumin 1 teaspoon chili powder 2 teaspoons garlic powder 1 cup onion -- chopped fine 1/2 cup shredded carrots 2 cups cooked brown rice 1/2 cup to 1 cup cracker crumbs 1 cup plum tomatoes -- seeded & chopped cooking spray In a small microwaveable bowl, combine 1 1/2 cups water wit the seven-grain cereal. Cover, and microwave on high for 5 minutes. Grains should be softened. Let sit to cool while preparing the remaining ingredients. In a blender container, blend the soft tofu to the consistency of cottage cheese. If tofu is too thick, add a small amount of water. If using egg whites, slightly beat them. In a large mixing bowl, pour blended tofu or beaten eggs and add McKay's chicken-style seasoning, cilantro, green chiles, oregano, cumin, chili powder, and garlic powder. Mix well. Add the onions, carrots, rice, cracker crumbs, tomatoes, and softened grain mixture. Mix well. If mixture is too thin to form burgers, add additional cracker crumbs. If mixture is too crumbly, add a few tablespoons of water to hold mixture together. Shape into 12 patties that are 4 inches in diameter and about 1/2 inch thick. Spray a nonstick skillet with cooking spray and place over medium heat. Add patties and saute for about 5 minutes per side or until golden brown. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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