[CH] chile vegetariana, part 4

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-Begin Recipe Export- QBook version 1.00.14
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Title: Garlicky Bulgur-Lentil Casserole
Keywords: Vegetarian, Main dishes, chiles
      Yield: 4 servings
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    3/4 c  Lentils
      3 c  Stock
      1 ts Rosemary
      1 ts Tarragon
      1    Bay leaf
      2 tb Sesame oil
      1    Carrot, thinly sliced
      4    Garlic cloves, pressed
      1 lg Onion, chopped
      8 oz Tofu, pressed
    3/4 c  Corn
    3/4 c  Bulgur
           Viet chile-garlic paste or hot red pepper flakes to taste
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In a large pot, cook the lentils in the stock along with the spices
except chile paste/flakes for about 25 minutes.  Remove the bay leaf.
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While the lentils are cooking, heat the oil in a skillet. Add the
carrot, garlic, onion and tofu.  Saute for 5 minutes. Add the corn &
bulgur. Stir to mix well. Remove from the heat & add the lentils,
chile paste/flakes & cooking liquid. Pour into a greased casserole.
Bake at 350F for 20 minutes.  Serve with spinach and toasted oat
bread.
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-End Recipe Export-
-Begin Recipe Export- QBook version 1.00.14
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Title: Bodacious Barley Bake [doctored from _Hot & Spicy & Meatless_]
Keywords: main dishes, side dishes, vegetarian, vegan
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 Oil for frying [a sesame blend makes this spectacularly good]
 2 Cups chopped scallions
 1/4 cup chopped green pepper
 1/2 C chopped celery
 2 tsp chipotle powder, plus habanero or other powdered chile to
     taste [habs are real nice here--this will stand up to a lot
       of heat]
 1 C uncooked barely
 1/2 cup parboiled diced carrots
 1/2 C pine nuts
 1 clove garlic minced
 1/2 teas marjoram
 1/2 teas basil
 2 T chopped fresh cilantro
 5 cups rich veggie stock
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 Saute the onions, bell pepper and celery until slightly limp. Pour
 into a 1 1/2 - 2 quart casserole and stir in chipotle powder. Add
 the barley to the skillet and saute in the residual oil until it
 browns...about 5 minutes.
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 Add the barley to the casserole and the carrots, nuts, garlic,
 herbs and two cups of stock. Cover and bake for 30 minutes at 350
 degrees. Remove from oven, add another 2 cups of stock, recover
 and bake for 30 more minutes. Uncover, add the rest of the stock
 and bake uncovered for 15 minutes.
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-End Recipe Export-
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Keep on rockin',
Rain
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