Spicy Tex-Mex Rice
Ingredients
| 1 1/2 scant cups spring water | 1/2 teaspoon salt | 3/4 cup long grain brown rice (Bulk or Lundberg) |
| 1/2 teaspoon dried crushed hot chilies | 1/2 cup peeled & finely diced carrot | 1/2 cup finely diced onion |
| 2 cloves garlic minced | 1 cup tomatoes with juice chopped | 1/4 cup chopped fresh cilantro leaves |
| 1 teaspoon chili powder | 2-4 Tablespoons picante sauce ( red salsa ) (Muir Glen or Garden Valley) | Salt and pepper to taste |
| 1/4 cup lime juice | 4 Tablesoons Canola oil (Spectrum) | 1/2 cup finely diced celery |
| 1 teaspoon ground cumin | 12 cup corn kernels – frozen (Organic Meadow or Cascadian) | 1/4 cup finely diced green onion |
Instructions
Bring salted water to boil in heavy bottomed 2-quart pot with lid Add rice, return to a boil, then reduce heat to simmer, covered, over low heat for about 45 minutes or until rice is tender but not mushy Remove from heat and let stand covered to retain heat Pour lime juice over cooked ride Heat oil in a skillet or wok Add the dried chilies, cook for 3-4 minutes over medium heat Add the carrot , onions and celery to the hot oil and saute for 5 minutes Add green onion, garlic and corn, sauteeing for 2 minutes more Add to sauteed vegetables, cumin, chili powder and salsa, reduce heat and simmer until heated through Add to cooked rice and stir thoroughly Serve warm
Tempeh Veracruz
Ingredients
| 1 or more fresh or canned jalapeno chili pepper | 3 tablespoons olive oil (Spectrum or Cortina) | 1 medium onion, chopped | 3 garlic cloves, minced |
| 2 Cups canned tomatoes, juices included, coarsely chopped (Muir Glen or Parmalat) | 1/4 teaspoon salt | 1/4 to 1/2 teaspoon sugar | 1/4 teaspoon ground cinnamon |
| 1/8 teaspoon ground cloves | 1 tablespoon lime juice | 1/3 cup small whole green olives or pimiento-stuffed olives (Cortina) | 2 teaspoons capers |
| Salt & pepper | 1 packages tempeh, 5 grain or Indonesian (Turtle Island) | 4 to 6 lime wedges,1 Avocado, sliced if desired | Cilantro or parsley sprigs, for garnish |
Instructions
To handle fresh chili, cover your hands with rubber or plastic gloves and keep hands away from face after handling Cut jalapenos into thin slivers; discard seeds Heat 1 tablespoon oil in a medium saucepan or skillet Add onion and garlic: saute until onion is soft and transparent Add jalapeno strips, chopped tomatoes with juice, 1/4 teaspoon salt, sugar, cinnamon, cloves and lime juice. Cover; simmer 10 minutes Stir in olives and capers Add salt and pepper to taste; set aside Cut tempeh in 4 to 6 servings, season with salt and pepper to taste Pan fry until golden in colour and arrange on a platter Reheat sauce if necessary; spoon sauce over sauteed tempeh pieces Garnish with lime wedges, avocado and cilantro or parsley
Tofu Ranchero
Ingredients
| 2 packages medium firm tofu (Sunrise) | 2 packages Tofu Scrambler (Fantastic Foods) | 3/4 cup oil (Spectrum Canola) | 12 tortillas (Que Pasa) | 3 tomatoes peeled & seeded |
| 1/4 onion | 2 cloves of garlic | 4 green chilies chopped (or 2 Tbsp crushed Chilies) | 1 teaspoon oil | Salt to taste |
Instructions
Blend together the tomatoes, onion, garlic & chilies Add salt to taste Heat 1 teaspoon oil in a saucepan add blended tomatoes with the seasoning fry the salsa for 5 minutes Take saucepan off of heat but keep warm Heat the rest of the oil in a pan Fry the tortillas on both sides Serve on plate and top with scrambled tofu Add enough salsa Serve with refried beans on the side
Vegetable Enchiladas
Ingredients
| 4 Corn tortillas(Que Pasa or Garden of Eatin) | 1/2 Cups Salsa sauce(Garden Valley or Muir Glen) | 1 Tsp Olive oil (Spectrum, Romanico, Cortina) | 1/3 Cups Thinly sliced onions | 1 Garlic clove, sliced |
| 1/2 Cups Cubed eggplant | 1/4 Cup Grated zucchini | 1 Tbsp Sherry, optional | 1 Tbsp Crushed green chilies | 2 Tbsp Minced cilantro |
Instructions
Place tortillas in shallow pan. Spread salsa over them to soften them. Let sit for 5 minutes. Turn tortillas over & coat the other side. While the tortillas are softening, heat oil in a skillet & saute onion for 3 minutes, stirring frequently. Add garlic, eggplant, zucchini & sherry if using. Cook, stirring often, for 5 minutes or so, till eggplant begins to stick. Remove from heat & stir in chilies. Pre-heat oven to 400F. Lightly oil a baking tin. Remove each tortilla from the sauce & fill with one quarter of the sauteed vegetables. Roll up tortillas & place seam side down in baking tin. Top with the rest of the sauce & cilantro. Bake for 15 minutes, until evenly browned.