Vegetarian Planet

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* Exported from MasterCook *

 

Smokin' Beans

 

Recipe By :Vegetarian Planet, by Didi Emmons, page 194

Serving Size : 5 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Side Dishes Vegetables

Vegetarian Planet

 

Amount Measure Ingredient -- Preparation Method

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

1 pound dried black beans

10 cups or more water

2 chipotle peppers -- up to 3

dried and soaked in hot water for 30

minutes

OR canned in adobo sauce

2 teaspoons ground cumin seeds

1 cup chopped onion

2 large garlic cloves -- minced

1 cup minced cilantro stems

1 teaspoon salt -- up to 2

 

Serves 6

 

Black beans cooked with onion, garlic, chipotles, and cilantro make for

good comfort food. Cilantro stems, often thrown out, impart their savory

flavor to these beans; you can save the leaves for another purpose.

Chipotles provide smokiness as well as a bit of fire. Smokin' Beans are

good in a burrito, and also make a great brunch dish when spooned over

cornbread, topped with a fried egg, then topped with salsa.

 

1. Soak the beans overnight in at least 3 quarts of water, or use the

quick-soak method: Bring a large pot of water to a boil, and add the

beans. Boil them for 5 minutes, then let them soak in the water for 1

hour. After soaking the beans according to either method, drain them and

rinse them well.

 

2. In a large pot, combine the beans, 10 cups water, and the chipotles,

cumin, onion, and garlic. Bring the mixture to a boil, then turn down the

heat, and simmer for 60 minutes. Add the cilantro stems and salt, and

continue to cook the beans, adding water if they become too dry, for 30

minutes or until they are very tender.

 

3. If you used dried chipotles, retrieve them from the beans, and split

them open. Remove the seeds. Mince the chipotles, and return them to the

beans. Add some of the seeds if you'd like more heat. Serve the beans

hot. They will keep for 4 days, covered, in the refrigerator.

 

Variation: If you're really daring, add some liquid smoke to the black

beans instead of the chipotles. The beans won't be hot, just smoky-but,

boy will they be smoky! A restaurant near my house cooks black beans this

way, and the flavor (and aroma) is delicious, especially when the beans are

served in burritos. Add the liquid smoke when the beans are fully cooked.

Start with just 1/4 teaspoon, and taste the beans before adding more. My

favorite brand of liquid smoke-and the flavor does vary among brands-is

Gerwer Tex-Mex Mesquite Liquid Smoke, an all-natural product available in

health-food stores and some supermarkets.

 

Converted by MC_Buster.

 

 

 

 

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Per serving: 347 Calories (kcal); 2g Total Fat; (4% calories from fat); 22g

Protein; 64g Carbohydrate; 0mg Cholesterol; 445mg Sodium

Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 383 0

 

 

* Exported from MasterCook *

 

Smoky Mexican Lasagna

 

Recipe By :Vegetarian Planet, by Didi Emmons, page 421

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables Vegetarian Planet

 

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil

3 garlic cloves -- minced

2 cups chopped onions

1 teaspoon ground cumin seeds

1 teaspoon dried oregano

3 1/2 cups peeled plum tomatoes -- chopped

(1-28-ounce can)

3 tablespoons sherry

2 dried chipotle peppers

or canned in adobo sauce

(available in Latin American markets and

some supermarkets)

1 pound dried lasagna noodles

1 small bunch cilantro -- chopped

(about 1/2 cup)

2 tablespoons tomato paste

1/2 teaspoon salt -- up to 1

Fresh-ground black pepper -- to taste

2 cups ricotta cheese -- (1 pound)

whole-milk or part-skim

2 cups fresh corn -- blanched

OR thawed and drained frozen corn

10 ounces fresh spinach

(large stems removed)

steamed 1 minute

OR 10 ounces frozen spinach -- thawed and drained

2 cups grated mozzarella cheese -- (about 4 ounces)

4 corn tortillas -- (optional)

cut into matchstick-size pieces

 

Serves 6

 

This lasagna is slightly unconventional, but not so much that traditional

lasagna lovers won't love it. The smokiness comes from chipotle chiles,

which are jalapenos dried in wood smoke. If you'd like an even smokier

flavor, try using smoked mozzarella cheese instead of the regular kind.

 

1. Heat a large saucepan over medium heat. Add 1 tablespoon olive oil,

the garlic, and the onions. Saute for 5 minutes. Add the cumin and

oregano, and saute, stirring, for 1 minute more. Add the chopped tomatoes,

the sherry, and the chipotles. Cook the mixture over low heat for 30 minutes.

 

2. While the sauce simmers, bring a large kettle of salted water to a

boil. Boil the noodles for 9 minutes, then drain them, and rinse them well.

 

3. Add to the tomato sauce the cilantro, tomato paste, and salt and pepper

to taste. Stir well. Fish out the chipotles if you used dried ones, and

chop them fine. Return them to the tomato sauce. Remove the saucepan from

the heat.

 

4. Preheat the oven to 350 F. Spread a thin layer of tomato sauce on the

bottom of a 9-by-13-inch casserole pan, then add a layer of noodles.

Distribute all of the ricotta evenly over the noodles. Sprinkle the corn

over the ricotta, and distribute the spinach over the corn. Spoon some

tomato sauce over the vegetables. Lay down more noodles, then more tomato

sauce, then half of the mozzarella cheese. Add a final layer of noodles,

then tomato sauce, then the rest of the mozzarella cheese.

 

5. Bake the lasagna, uncovered, for 40 minutes. If you'd like, garnish

the lasagna with the tortilla strips: Bake them on a baking sheet along

with the lasagna for 15 minutes. Sprinkle the strips with salt. When the

lasagna is baked, sprinkle it with the tortilla strips. Serve immediately.

 

Converted by MC_Buster.

 

 

 

 

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Per serving: 442 Calories (kcal); 24g Total Fat; (47% calories from fat);

24g Protein; 36g Carbohydrate; 75mg Cholesterol; 532mg Sodium

Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit;

3 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 904527 0 0 2626 0 0 0 -9180 0 0 0 0 0 0 0 0 0 0 0

0 922 0 0

 

 

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