2 From January 1997 Vegetarian Times

[Guest guest]

I told Kathleen, even though she said she is slowly scanning 1997, that

I have to type the recipes in anyway, so here are two to start:

 

Spicy Green Salsa

King Ranch Casserole

 

* Exported from MasterCook *

 

Spicy Green Salsa

 

Recipe By : January 1997 Vegetarian Times

Serving Size : 18 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup vegetable broth

1 tsp olive oil

1 cup onion -- chopped

1/3 cup green bell pepper -- chopped

1 tsp garlic -- minced

1 1/2 cups tomatillos -- chopped

1 tsp ground cumin

1 tbsp canned jalapeno chiles -- chopped

1 tbsp mild white vinegar

1/4 cup cilantro -- chopped

 

Heat broth and oil in 10 inch skillet over meidum-high heat. Saute

onion, peppers and garlic until soft but not brown, stirring frequently,

about 3 minutes. Add tomatillos and cumin; saute 10 minutes. Add

remaining ingredients; saute 3 minutes. Serve warm. Makes about 1-1/2

cups salsa.

 

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NOTES : Nutrtitional info: per tablespoon: 6 calories, 0 protein, 0.2g

total fat, 1g carbo, 0 chol, 3mg sodium, 0.2g fiber.

 

 

* Exported from MasterCook *

 

King Ranch Casserole

 

Recipe By : January 1997 Vegetarian Times

Serving Size : 8 Preparation Time :0:00

Categories : Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 8 oz pkg mexican-style marinated, baked tofu -- cubed

1 cup onion -- finely chopped

1 cup green bell pepper -- finely chopped

1 clove garlic -- chopped

1/2 tsp chili powder -- divided

1/4 tsp ground cumin

1 1/2 cups vegetable stock

2 1/2 tbsp flour

1/4 cup reduced-fat sour cream -- or plain yogurt

salt -- to taste

8 6 inch flour tortillas

1 14.5 oz can diced tomatoes with chiles -- drained

1 1/2 cups reduced-fat cheddar cheese -- shredded*

paprika -- for garnish

 

Preheat oven to 350°F. Lightly oil 2 qt ovenproof casserole.

 

In large bowl, combine tofu, onion, pepper, garlic, 1/4 tsp chili powder

and cumin. Set aside.

 

Put stock in small saucepan. Whisk in flour; cook over medium heat

whisking constantly until sauce thickens and coats back of spoon. Remove

from heat; whisk in sour cream or yogurt, remaining chili powder and

salt to taste. Set aside.

 

In casserole, layer tortillas, tofu mixture and tomatoes alternately,

beginning and ending with tortillas. Pour sauce over casserole; sprinkle

with cheese and paprika. Bake until hot and bubbly, about 30-35 minutes.

Makes 8 servings.

 

 

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NOTES : * you can also use soy cheddar cheese.

 

Magazine notes: If you are unable to find mexican-style baked tofu in

your natural foods store, use a home-marinated tofu that you baked (you

can find a recipe in the August 1996 issue " Breaking the Speed Limit

with Tofu " p. 40 on marinating and baking tofu. For a simple and quick

marinade, brush a block of tofu with olive oil, then sprinkle with your

favorite mexican seasoning blend. Cube or slice tofu and use immediately

or marinate at least 15 minutes and cook 1 hour at 400°F before cubing

or slicing.

 

Helpful Hint: The casserole can be assembled a day ahead and left

covered in the refrigerator. The next day, bake the casserole uncovered.

 

Nutritional info: Per 1 cup serving: 323 calories, 19g protein, 13g

total fat, 0 chol, 336 mg sodium and 3g fiber.

 

RisaG