Hot & Spicy & Meatless

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Spicy, Urbane Mac And Cheese

Terrific Tongue-Tingling Tofu Sloppy Joes

* Exported from MasterCook *

 

Spicy, Urbane Mac And Cheese

 

Recipe By : Hot & Spicy & Meatless 2, by DeWitt, Wilan & Stock, p. 144

Serving Size : 8 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 teaspoon salt

1/2 cup olive oil

1 pound flavored pasta

such as green or red chile or habanero

1/2 pound mascarpone cheese -- softened

1 teaspoon coarsely ground white pepper

1/2 teaspoon coarsely ground black pepper

4 ounces Gorgonzola cheese -- crumbled

1/2 pound fontina cheese

cut into 1/4-inch cubes

3/4 cup grated Parmesan cheese

1 habanero chile or 3 serrano chiles

seeds and stem removed -- minced

1/4 cup minced Italian parsley

2 teaspoons chopped fresh thyme

OR 1 teaspoon dried thyme

3/4 teaspoon dried oregano

1 teaspoon dried savory

1/2 teaspoon salt

4 cups mixed greens -- up to 5

such as Boston or Bibb lettuce or endive

escarole or Mizuna

 

The variety of cheeses in this upscale and tasty dish makes it dangerously

delicious! The chiles in the dish as well as the flavored pasta adds a

subtle punch and contrasts nicely with the cheeses and the herbs.

 

Bring a large pot of water to a boil, then add the salt and 2 tablespoons

olive oil. Add the dry pasta and cook according to the directions on the

package. Drain thoroughly and place the pasta in a large bowl lined with

paper towels.

 

Mix the mascarpone, 6 tablespoons oil, and the ground peppers together in a

small bowl. Remove the towels from the pasta and stir in the mascarpone

mixture. Add the cheeses, chile, parsley, rhyme, oregano, savory, and salt

and toss the mixture lightly.

 

Arrange a bed of mixed greens on each plate and mound the pasta- cheese

mixture on top. Serve immediately.

 

Yield: 8 servings Heat Scale: Medium

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Terrific Tongue-Tingling Tofu Sloppy Joes

 

Recipe By : Hot & Spicy & Meatless 2, by DeWitt, Wilan & Stock, p. 152

Serving Size : 5 Preparation Time :0:00

Categories : Sandwiches Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 cups firm tofu

2 tablespoons canola oil

3/4 cup chopped onion

1/4 cup chopped green bell pepper

1/4 cup chopped celery

8 ounces canned tomato sauce

1 1/2 teaspoons Worcestershire sauce or tamari sauce

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon vinegar

1/4 cup Three-P Ketchup or commercial habanero -- (see Note)

ketchup

OR 1/4 cup regular ketchup plus 1/4 cup

chopped green chile

and 1 chopped serrano or 1 chopped

jalapeno chile

1 teaspoon sugar

Toasted buns

 

We think of this recipe as a Saturday or Sunday night special. It's fast,

easy, and delicious-with very little cleanup. Besides, tofu is good for

you. Serve the mixture over good-quality buns.

 

Drain the tofu and place on paper or linen towels; cover with more towels.

Place a cookie sheet on top of the tofu and place several weights (such as

canned goods) on top to help squeeze the excess liquid out of the tofu.

Crumble it into a bowl and set aside.

 

Heat the oil in a medium skillet and lightly saute the onion, bell pepper,

and celery. Add the crumbled tofu and toss lightly.

 

Add the tomato sauce, Worcestershire sauce, salt, pepper, vinegar, ketchup,

and sugar and stir into the tofu. Add a little water if the mixture looks

too thick. Reduce the heat, cover, and simmer for 20 minutes.

 

Serve the mixture on toasted buns.

 

Yield: 5 to 6 servings Heat Scale: Medium

 

Note: Habanero ketchup is available by mail order.

 

Converted by MC_Buster.

 

 

 

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