Vegetarian Express

[Guest guest]

Atlas and Kayte add steamed broccoli to complete this menu. I would add

fruit and bread.

 

Corn-Olive Salad

Tofu Migas (Scrambled Tofu With Tortillas)

 

Kathleen

 

* Exported from MasterCook *

 

Corn-Olive Salad

 

Recipe By : Vegetarian Express by Nava Atlas & Lillian Kayte, page 61

Serving Size : 6 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

***DRESSING***

1 tablespoon olive oil

3 tablespoons apple cider vinegar

2 teaspoons honey or rice syrup

1 tablespoon minced fresh dill

OR 1/2 teaspoon dried dill

1 pound package frozen corn kernels -- thoroughly thawed

1 medium green bell pepper

cut into 1-inch strips

1/4 cup black olives -- coarsely chopped

1/4 cup green olives -- coarsely chopped

1 celery stalk -- diced

1 scallion -- finely chopped

Freshly ground pepper -- to taste

 

Corn salads are easy, savory, and relishlike, and so compatible with

Southwestern flavors.

 

1. Combine the dressing ingredients in a small bowl and whisk together.

 

2. Combine the remaining ingredients in a serving bowl. Pour the dressing

over them, then toss quickly. Season to taste with freshly ground pepper.

 

Calories: 111, Total fat: 4 g, Protein: 2 g, Carbohydrate: 17 g,

Cholesterol: 0g, Sodium: 156 mg

 

 

 

 

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

 

 

* Exported from MasterCook *

 

Tofu Migas (Scrambled Tofu With Tortillas)

 

Recipe By : Vegetarian Express by Nava Atlas & Lillian Kayte, page 60

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon light olive oil

1 medium onion -- finely chopped

1 pound firm tofu -- drained

6 corn tortillas -- torn

OR cut into approximately 1-inch pieces

3 plum tomatoes -- diced

14 ounces canned crushed or pureed tomatoes

4 ounces canned chopped green chilies

mild to hot -- as preferred

1 teaspoon ground cumin

Salt -- to taste

3/4 cup reduced-fat pre-grated cheddar cheese

OR grated cheddar-style soy cheese -- (optional)

Bottled chunky-style sals -- (optional)

OR tomatillo salsa

 

Some years ago, when my husband and I traveled throughout the Southwest, we

enjoyed chili-infused breakfasts such as migas, a popular dish of scrambled

eggs with tortilla bits. Now I make migas with tofu, which to my mind

makes the dish heartier and more befitting a place at the dinner table.

 

Migas means " crumbs " in Spanish, which in this classic dish refers to the

small pieces of corn tortilla. This is a great way to use up

less-than-perfectly-fresh tortillas, the purpose for which this dish

(traditionally made with eggs and not tofu) was invented The melange of

lively flavors makes this a great dish for tofu skeptics. -NA.

 

Serve with Corn-Olive Salad (see separate recipe) and Steamed Broccoli.

 

1. Heat the oil in a large skillet. Saute the onion over moderate heat

until lightly golden, about 4 to 5 minutes.

 

2. Cut the tofu into 1/2-inch-thick slices, and blot the slices gently

between paper towels or a clean tea towel. Then cut them into 1/2-inch dice.

 

3. Add the tofu to the skillet, followed by all the remaining ingredients

except the cheese and salsa, and stir together gently. Cover and cook over

moderate heat for 10 minutes.

 

4. If using the grated cheese or soy cheese, sprinkle it over the top,

cover, and cook another 3 to 4 minutes, or until the cheese is melted. If

desired, pass around salsa for topping each serving.

 

Calories: 203, Total fat: 7 g, Protein: 9 g, Carbohydrate: 26 g,

Cholesterol: 0 g, Sodium: 46 mg

 

 

 

 

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

 

 

 

schuller