Vegetarian Cooking For Everyone

[Guest guest]

Here are a couple from the book of the 2 weeks. I haven't made the first

one but I will be soon when I can get some nice tomatoes without paying

an arm and a leg and the other I have made and it was very good:

 

* Exported from MasterCook *

 

Grilled Tomato Sauce with Garlic

 

Recipe By : Vegetarian Cooking for Everyone by Deborah Madison

Serving Size : 1 Preparation Time :0:00

Categories : Sauces

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 lb ripe tomatoes

3 tbsp vegetable oil (about)

1 tsp dried oregano -- pref. Mexican

15 cloves garlic -- unpeeled

Salt

 

Toss the tomatoes with a little oil to coat them, then grill, broil, or

sear in a heavy skillet until wrinkled and charred in places. Toast the

oregano in a dry skillet until fragrant then remove to a dish. Toss the

garlic cloves with enoguh oil to coat lightly, then put them in the same

skillet. Cover and cook over medium heat, shaking the pan occasionally,

until browned on the outside and tender when pressed. Peel the garlic

when cool enough to handle.

 

Puree the tomatoes and garlic in a blender until smooth. Heat 2 tbsp oil

in a deep skillet over medium-high heat. Pour in the tomato sauce and

add the oregano. Simmer the sauce, stirring frequently, until it's

thickened, about 10 minutes. Season with salt to taste.

 

Variation: Grilled Tomato Sauce with Chiles. Toast 2 ancho chiles in a

300°F oven until puffed and fragrant, about 3 minutes. Remove the stems,

seeds, and veins, tear the pods into pieces, and puree in a blender with

the tomatoes and garlic.

 

Makes 3 cups.

 

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* Exported from MasterCook *

 

Black Bean-Smoked Chile Dip

 

Recipe By : Vegetarian Cooking for Everyone by Deborah Madison

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers Beans/Legumes

 

Amount Measure Ingredient -- Preparation Method

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

2 cups cooked black beans

1/2 cup water or broth

1 tbsp sunflower or safflower oil

1/4 cup scallion (including some of the green) -- sliced

1 tsp ground coriander

1 tsp ground cumin

1/4 cup cilantro -- chopped

1 tsp pureed chipotle chile -- or 1 tsp cayenne

juice of 2-3 limes

Salt

 

Warm the beans in the water. Heat the oil in a small skillet. Add the

scallion and spices and cook over medium hat until tender, about 10

minutes. Stir in the cilantro and turn off the heat.

 

Coarsely puree the beans, scallion mixture, and chile in a food

processor. Taste; if you want it hotter, add more chile in small

increments. Add lime juice and salt to sharpen the flavors.

 

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RisaG