[CH] chile vegetariana, part 5

Rain (rain@wwbbs.otherside.com)
Wed, 30 Dec 1998 16:48:00 GMT 

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-Begin Recipe Export- QBook version 1.00.14
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Title: Holy Tofu Mole!
Keywords: Vegetarian, Main dishes, Vegan
      Yield: 4 servings
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      1 sm Head of garlic
    1/2 ts Olive oil
      3    Fresh poblano -OR- pasilla chiles
    1/2 c  Raw, shelled pumpking seeds
     10 oz Canned tomatillos; drained
    1/2 c  Fresh cilantro or parsley, chopped
    1/2 c  vegetable stock -OR- Water
  1 1/2 lb Extra firm tofu
    1/4 c  Tamari or good soy sauce
      3 c  Cooked brown rice
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  Preheat oven to 375 F.  Remove outer skin from garlic head and cut
  head in half crosswise.  Rub cut surfaces with olive oil.  Wrap
  garlic in foil and bake 35 to 40 minutes until garlic is soft.
  Set aside until cool enough to handle.  Squeeze garlic cloves from
  their skins.
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  Remove stems and seeds from chiles.  Roast under broiler, turning
  frequently, until skin is evenly blistered and slightly charred.
  Place in a paper bag and let cool.  Remove skins from chiles and
  rinse.
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  Toast pumpkin seeds in a large nonstick skillet over medium heat,
  shaking the pan often till seeds have puffed, about 3 minutes.  Do
  not brown.  Transfer seeds to a small bowl, then set aside to cool.
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  Grind pumpkin seeds to a fine meal in a food processor or blender.
  Add roasted garlic, chilis, tomatillos, peppers and cilantro or
  parsley and continue pureeing until smooth.  Heat sauce in a medium
  skillet and add stock. Simmer 10 minutes.
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  Slice tofu 1/2-inch thick.  Brush tofu with tamari and grill over
  hot coals or broil in oven, 5 minutes per side.  Serve tofu on a
  bed of rice topped with mole sauce.
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-End Recipe Export-
-Begin Recipe Export- QBook version 1.00.14
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Title: Yellow Mung Dal Soup with Serranos
Keywords: Soups, main dishes, vegan, chiles
      Yield: 8 Servings
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      1 c  Yellow mung dal
     10 c  Water
    1/2 ts Ground turmeric
      1 sm Tomato, chopped
    1/4 c  Chopped fresh cilantro or parsley
   2 to 8  Serrano chiles, halved
      2 ts Salt
      2 tb Vegetable oil
      1 ts Ground cumin
    1/2 c  Minced onion
      1 c  Cooked basmati rice
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Rinse dal well under cold water.  Transfer dal to large pot.  Add
water; let stand 15 minutes.
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Bring dal to a boil, skimming foam from surface.  Add turmeric. Reduce
heat, cover partially, and simmer 30 minutes.  Mash dal with a potato
masher or egg beater.  Stir in tomato, 1/4 cup cilantro, chiles and
salt.  Cover soup and simmer for 15 minutes.
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In the meantime, heat oil in heavy small skillet over medium heat. Add
cumin and stir 1 minute.  Add onion and cook until lightly browned,
stirring often, about 12 minutes.  Add onion to soup and simmer 5
minutes.  Remove chiles [or not].  Adjust soup seasoning.  To serve,
place 2 tablespoons of rice in each bowl.  Ladle soup over rice;
garnish with cilantro or parsley.
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Adapted from Suneeta Vaswani's recipe in Bon Appetit (February 1987)
Typed for you by Karen Mintzias
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-End Recipe Export-
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Keep on rockin',
Rain
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