Using Ancho Chili Sauce

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Here are two recipes from The Complete Soy Cookbook by Paulette Mitchell,

and the Ancho Chili Sauce that both use:

 

Ancho Chili Sauce (thanks to Pat H for this recipe)

Broccoli Burritos

Tempeh Srips And Broccoli With Ancho Chile Sauce

 

* Exported from MasterCook *

 

Ancho Chili Sauce

 

Recipe By : The Complete Soy Cookbook, by Paulette Mitchell, page 111

Serving Size : 4 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

Mitchell: Complete Soy Cookbk

 

Amount Measure Ingredient -- Preparation Method

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2 large ancho chilies -- (see Tip)

2 cups tomato juice

1 large tomato

peeled and quartered

1/4 cup coarsely chopped onion

1 teaspoon minced garlic

1/4 teaspoon ground cumin

1 pinch red pepper flakes

 

Makes 2 cups.

 

When fresh green poblano chilies have been dried, they are called ancho,

which means " wide " in Spanish. The flavor of the reddish-brown dried

chilies is slightly fruity and sweet; hotness ranges from mild to pungent.

Because of this natural variation, it's best to prepare the sauce without

the red pepper flakes. Taste after it has been pureed, then add the red

pepper flakes, just a pinch at a time, since their flavor is fiery. Serve

this sauce spooned over Broccoli Burritos, Tempeh Strips and Broccoli with

Ancho Chili Sauce.

 

Rinse the ancho chilies; put them into a medium bowl and cover with boiling

water. Soak until softened, about 30 minutes; drain well. Remove the

stems, rinse to remove and discard the seeds, and coarsely chop the

chilies. Put the chopped chilies into a medium saucepan; stir in the

remaining ingredients except the red pepper flakes. Cover and bring die

mixture to a boil ever high heat. Reduce the heat to low and cook until

the chilies are tender, about 20 minutes.

 

Transfer the mixture to a blender or food processor process until smooth.

Return to the saucepan. Taste; add red pepper flakes if you prefer a

hotter flavor. Serve warm.

 

ADVANCE PREPARATION: Covered and refrigerated, this sauce will keep for up

to 3 days.

 

TIP: The best dried chilies are sun-dried; oven drying makes the skin

bitter. Dried chilies will keep indefinitely at room temperature.

 

Per 1/2 cup: Cal 55, Pro 1.4g, Carb 12g, Fat 0.2g, Chol 0 mg, Sod 524mg

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Broccoli Burritos

 

Recipe By : The Complete Soy Cookbook, by Paulette Mitchell, page 174

Serving Size : 4 Preparation Time :0:00

Categories : Soyfoods Main Dishes, Vegetarian

Vegetables Mitchell: Complete Soy

Cookbk

 

Amount Measure Ingredient -- Preparation Method

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

1 cup texturized vegetable protein -- (TVP)

3/4 cup hot water

2 cups Ancho Chili Sauce

(see separate recipe)

1 tablespoon olive oil

2 cups small broccoli florets

1/2 cup finely chopped red bell pepper

1/4 cup finely chopped onion

1/4 cup finely chopped celery

1/2 teaspoon minced garlic

1/2 teaspoon freshly ground black pepper -- or to taste

1 dash salt -- or to taste

8 flour tortillas -- (8-inch)

1/2 cup nonfat sour cream

GARNISH: -- (optional)

1 sprig fresh cilantro

fresh orange wedges

 

Makes 8 burritos (4 servings)

 

Broccoli is one of my favorite vegetables so I was tempted to wrap it in a

tortilla-one of my favorite ways of eating. To add a zesty topping to

these vegetarian burritos, make Ancho Chili Sauce in advance; for speedier

preparation, serve drizzled with your favorite " hot " bottled salsa. You

can also add some shredded part-skim Monterey Jack cheese (see Tip) when

assembling the burritos.

 

Stir together the texturized vegetable protein and hot water in a medium

bowl; allow to stand until the water is absorbed and the TVP is softened,

about 5 minutes.

 

Reheat the Ancho Chili Sauce in over medium heat; stir occasionally.

remove from the heat, and set aside.

 

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.

Add the broccoli, bell pepper, onion, celery, and garlic. Cook, stirring

occasionally, until the broccoli is tender, about 5 minutes. Stir in the

softened TVP, 1/2 cup of the Ancho Chili Sauce, salt, and pepper. Remove

from the heat. Adjust the seasonings to taste; cover and set aside.

 

Place the tortillas between 2 double layers of moistened paper towels;

microwave until softened and warm, 45 to 60 seconds. (Or wrap the

tortillas in aluminum foil and heat in a 325F oven for about 10 minutes.)

 

For each burrito, spoon about 1/2 cup of the TVP-broccoli mixture down the

center of the tortilla; fold in the 2 uncovered edges of the tortilla to

overlap over the filling. Place the burritos, seam sides down, on a plate.

Microwave on high for about 1 minute to hear through. (Or heat in a 350F

oven for about 8 minutes, or until heated through.)

 

Place 2 burritos on each serving plate. Drizzle each serving with about

1/3 cup of the Ancho Chili Sauce; top with a dollop of sour cream. Serve

immediately.

 

ADVANCE PREPARATION: Covered and refrigerated, the Ancho Chili Sauce will

keep for up to 3 days. Reheat the sauce, prepare the filling, and assemble

the burritos just before serving.

 

VARIATION: Substitute 2 cups frozen, thawed, squeezed, and crumbled silken

extra-firm tofu for the TVP. You'll need to freeze two 12-ounce packages

tofu.

 

TIP: Monterey Jack cheese is available made from whole, partly skimmed, or

skimmed cow's milk. Unaged Monterey Jack is a moist cheese that has good

melting properties. Aged or dry Monterey Jack is yellower in color, firmer

in texture, and sharper in flavor; because of its low moisture, it is used

as a grating cheese.

 

Per serving (2 burritos with Ancho Chili Sauce): Cal 460, Pro 24.6g, Carb

68.4g, Fat 9.8g, Chol 0mg, Sod 1,237mg

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Tempeh Srips And Broccoli With Ancho Chile Sauce

 

Recipe By : The Complete Soy Cookbook, by Paulette Mitchell, page 110

Serving Size : 4 Preparation Time :0:00

Categories : Soyfoods Main Dishes, Vegetarian

Vegetables Mitchell: Complete Soy

Cookbk

 

Amount Measure Ingredient -- Preparation Method

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

2 cups Ancho Chili Sauce

(see separate recipe)

2 tablespoons olive oil

4 cups broccoli florets

1/2 cup coarsely chopped red bell pepper

8 ounces tempeh

cut crosswise into 12 even-size slices

garnish -- (optional)

1 sprig fresh cilantro

 

Makes 4 servings

 

For variety, substitute cauliflower florets for part of the broccoli.

Arrange the tempeh strips and vegetables over rice and top with the Ancho

Chili Sauce.

 

Prepare or reheat the chili sauce; cover and keep warm over very low heat.

Heat 1 tablespoon of the oil in a medium nonstick skillet over medium-high

heat. Add the broccoli and bell pepper; cook, stirring occasionally, until

the broccoli is tender, about 5 minutes.

 

While the broccoli is cooking, heat the remaining 1 tablespoon of oil in a

separate medium nonstick skillet over medium-high heat. Arrange the tempeh

strips in a single layer; cook until lightly browned, about 4 to 5 minutes

per side.

 

To serve, arrange the tempeh strips and vegetable mixture or beds of rice;

top each serving with about 1/2 cup sauce.

 

ADVANCE PREPARATION: Covered and refrigerated, the sauce will keep for up

to 3 days. Reheat before serving with freshly sauteed tempeh strips and

vegetables.

 

Per serving: Cal 269, Pro 16.1g, Carb 24.6g, Fat 11.8g, Chol 0mg, Sod 548mg

 

Converted by MC_Buster.

 

 

 

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