| John recommends: |
| Mexico: The Vegetarian Table. $16.07. |
| The Best 125 Meatless Mexican Dishes. $11.96. |
| Other vegetarian cookbooks... |
2 tablespoons corn oil
1 small onion, peeled and chopped
1 mild Hungarian sweet pepper
1 tablespoon basil
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup chopped tofu, frozen, then thawed and chopped, or 1 cup
tvp chunks
1/2 cup water
3-4 flour tortillas
1 jar red or green salsa
Preheat oven to 350. In a saucepan on the stove, heat the oil and saute the onion and pepper along with the spices. Add the tofu or tvp and continue to saute. Add the water, lower the heat, and simmer a few minutes, stirring occaisionally.
Fill each tortilla with the saute mixture and place in a glass baking dish. Cover the tortillas with the salsa.
Bake 30 minutes. Serve with a sliced avocado salad and non-alcoholic beer.
Mary Howard
The following recipe isn't too detailed, but something to build on anyway:
Ingredients:
3 cans light (dark) red kidney beans (liquid reserved from 2 cans, drain third one) mashed 2 tomatoes chopped 1 green pepper chopped 1 large onion chopped 3-5 cloves garlic minced 1-2 jalapeno peppers minced cumin chili powder garlic powder sugar
Preparation:
Dump vegetables & beans (including liquid from only two cans of beans) into large skillet. Add liberal amounts of chili and garlic powder. Add cumin to taste (I add probably close to a tablespoon or more, but since this is a strong spice proceed with caution). Add ~ 1 tablespoon sugar to take off acidic edge of tomatoes.
Simmer at MED to MED-HIGH heat until vegetables are cooked and mixture has thickened somewhat (stirring frequently to avoid sticking). No salt (already in canned beans) and no oil is added.
Enjoy, Melanie