3 From Hot & Spicy & Meatless

[Guest guest]

Love this book and some of the other Hot & Spicy books (altho' they are

not vegetarian). Here are three from This Weeks Winners (over the last

year) and all are wonderful:

 

* Exported from MasterCook *

 

Explosive Tofu-Veggie Stir-Fry

 

Recipe By : Hot & Spicy & Meatless

Serving Size : 4 Preparation Time :0:00

Categories : Chiles Soy

Stir-Fries

 

Amount Measure Ingredient -- Preparation Method

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8 oz regular tofu -- drain/cut 1/2 " cubes

1/4 cup vegetable stock

1 tsp cornstarch

2 tsp red chile paste -- from Asian markets*

2 tsp brown sugar

1 tbsp soy sauce

1 tsp peanut oil

4 tbsp safflower oil

3 cups mushrooms -- stemmed & sliced

1 tbsp fresh ginger -- peeled & minced

2 cloves garlic -- minced

2 tbsp serrano chile -- minced**

1/2 cup red bell pepper -- sliced

1/2 cup scallions -- sliced

freshly cooked rice

 

Place a double layer of paper towels in a colander. Place the tofu cubes

on the towels to drain for at least 25 minutes. Combine the vegetable

stock and cornstarch in a bowl until the cornstarch is dissolved. WHisk

in the chile paste, brown sugar, soy sauce and peanut oil. Set the

mixture aside.

 

Heat two tablespoons of the safflower oil in a wok (or large pan) over

high heat. Add the tofu and stir-fry until it is light brown. Remove the

tofu from the wok and place on a plate, using a slotted spoon. Put the

rest of the safflower oil in the wok. and continue to heat on high. Add

the mushrooms first, and stir-fry for about 5 minutes. Next, add the

rest of the ingredients, including the tofu, and stir-fry for about

another minute. Last, stir the broth-cornstarch mixture into the wok and

bring to a boil. Divide the rice onto plates and top with tofu-vegetable

stir-fry.

 

Heat Scale: Medium

 

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NOTES : * I only used 1/2 the amount of chile paste for non-Chile-Head

hubby but we both found it needed the extra so we added it at the table.

 

** Original recipe called for jalapeno peppers but I didn't have any in

the house so I used a serrano pepper and I seeded it and minced it

finely.

* Exported from MasterCook *

 

New-Mex Stroganoff

 

Recipe By : Hot & Spicy & Meatless by D. DeWitt, M.Wilan & M. Stock

Serving Size : 4 Preparation Time :0:00

Categories : Chiles Noodles

Sauces

 

Amount Measure Ingredient -- Preparation Method

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

3 tbsp good olive oil

1 onion -- diced

1 lb button mushrooms -- washed & sliced

1/8 oz dried porcini mushrooms -- rehydrate/rinse/dice

3 tbsp flour

1/4 cup dry white wine

3/4 cup vegetable stock

1 clove garlic -- minced

1/2 tsp thyme

1/2 tsp dried basil

2 tbsp hot hungarian paprika

2 tsp New Mexican chile powder

3 tbsp fresh parsley -- chopped

2 tbsp fresh chives -- minced

2 cups low fat sour cream

12 oz wide noodles -- cooked

 

Heat the olive oil in a large skillet, add the onion, and saute for a

minute. Add all the mushrooms and let the mixture saute for a minute or

two until only some of the mushroom juice is left. Sprinkle the mixture

with the flour and toss lightly until the vegetables are evenly coated.

 

Add the wine and the stock, stirring until the mixture starts to

thicken. Reduce the heat to a simmer and add the garlic, thyme, basil,

paprika, and chile powder. Cover and let the mixture simmer for about 15

minutes to blend the flavors. Check to see there is enough liquid in the

skillet; if more is needed, thin with more stock or wine.

 

Add the parsley, chives, and the sour cream, stirring thoroughly. Do not

let the mixture boil. Add salt and pepper to taste.

 

Serve over the wide noodles adn garnish with more parsley if desired. If

you have enough stock, try boiling the noodles (either white or spinach)

in it for richer flavor. Serves 4-5. Heat Scale: Mild.

 

Hot & Spicy & Meatless by Dave DeWitt, Mary Jane Wilan & Melissa T.

Stock, published 1994 by Prima Publishing, ISBN 1-55058-361-4., p. 167-8

 

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* Exported from MasterCook *

 

Terrific Tofu Adovada

 

Recipe By : Todd Sanson/Hot & Spicy & Meatless

Serving Size : 8 Preparation Time :0:00

Categories : Vegetarian Days Beans/Legumes/Pulses

Chiles

 

Amount Measure Ingredient -- Preparation Method

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

4 lb firm tofu

6 tbsp flavored oil (peanut, sesame or avocado)

2 med onions -- chopped

3 cloves garlic -- minced

1 tsp oregano -- * see note

2 tsp ground coriander seed

2 tbsp honey

1/3 cup New Mexican red chile powder

1/4 cup ancho chile powder

1 tbsp chile caribe (such as piquin or santaka)

3 tbsp sherry vinegar or rice wine

1/4 cup toasted pumpkin seeds

1 tbsp ground cinnamon

2 stock vegetable stock

salt -- to taste

 

Place several layers of paper towels on a cookie sheet. Slice the tofu

in half lengthwise and place the halves on the towels. Cover the tofu

with several more layers of paper towels and another cookie sheet. Then

put some heavy objects on the sheet to weight it down; heavy canned

goods work well, and Todd suggests using your thick French cookbooks.

Allow the tofu to sit for 20 minutes. Then cut it into 1/2 inch cubes.

 

Heat the oil in the skillet, add the cubed tofu, and saute until golden

brown. Set aside.

 

Pour 1 cup of stock into a blender and add the rest of the ingredients,

except for the remaining stock. Puree for a few seconds, add the stock,

and blend again. Pour into a large bowl and gently mix in the sauteed

tofu.

 

Refrigerate for 1-2 hours. Then take the mixture out of the refrigerator

and allow it to stand for 10 minutes.

 

Pour the mixture into a deep saucepan and bring to a boil. Turn the heat

down and simmer for one hour. Adjust seasonings and serve. Serves 6-8.

Heat Scale: HOT

 

Book says " this is a great way to still have a traditionally flavored

New Mexican dish with the heat, but without the meat. " This dish can be

served with red chile sauce, served in a bowl, or used as a filling in

flour tortillas for burritos. Serve it with a bowl of pinto beans or

black beans and a big green salad.

 

I served it in tortillas, rolled up and baked with a little cheese

inside. Sort of a burrito. I put refried beans on the side and some

cooked rice.

 

 

 

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NOTES : * I used Mexican oregano. You can use regular Greek/Italian

oregano if you wish.

 

This is from Hot & Spicy & Meatless by Dave DeWitt, Mary Jane Wilan and

Melissa T. Stock, p. 158 & 159.

 

 

RisaG