For salsa, combine tomatoes, half the Chipotle chiles, onion, cilantro and lime juice in a medium bowl; set aside to allow flavors to blend. (Cover and chill if preparing more than 30 minutes ahead.) For tacos, place black beans in a medium saucepan with water to cover. Stir in remaining minced Chipotle chiles and garlic. Cook beans according to package directions; drain.

Meanwhile, stir together tomatoes, zucchini, and bell pepper. Arrange warm black beans, tomato mixture, lettuce and cheese in separate serving bowls. For each serving, take two flour tortillas; sprinkle each with lettuce. Spoon on black beans, tomato-zucchini mixture and cheese. Top with salsa and cilantro as desired.
Makes 4 servings (2 tacos each).

From: Frieda's, Inc
Posted By: http://www.azcc.arizona.edu/www/text_files/education/recipes_sw.html
Post Date:

Saute onions, garlic, and peppers in oil until onions are translucent. Add spices and simmer for two minutes. Stir in remaining ingredients, adding the TVP last. You can adjust the amount of TVP to obtain the desired texture and consistency. You can substitute beer for the water for a more unique flavor. One jalapeno makes a mild chili (two were used for the cookoff). Simmer from four to six hours. It's even better the next day.

From: Chile Head Mailing List
Posted By: ???
Post Date: ???

First weight the tofu for about half an hour to remove excess water, and then cut it into 1" squares(approx)and let these sit and dry some more while you finely chop the onion...use a big onion. Mince the garlics, and finely chop the ginger, and the hab(use mittens, or be prepared to face the consequence) In a wok, quickly stir fry the tofu pieces,using peanut oil, in batches over high heat, until it is all a little browned, then set it aside to get rid of the excess oil and any more moisture. In a pan or pot, stainless is good, place about 2 tbls of peanut oil on low heat and dump in the onion, garlic, ginger, and minced hab. Let this simmer over low to medium heat, and add the curry powder, and salt to taste. Cover this and let it go for awhile on LOW...do not let it burn. The secret to a good curry, either vegetable or animal, is long slow cooking of the onion curry mixture. Now you can stir in the reserved tofu, raise the heat to medium high and add the can of coconut milk. Do not cover, but let this simmer until reduced quite a bit...taste for seasoning, add a little sugar and more salt to taste.
Serve this with Thai rice, or any good long grain rice.Great veggie food! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Posted By:
Post Date: Sat, 10 Oct 1998

Pre-heat broiler. Cut eggplants into 1/2 inch slices & peel. Brush lightly with oil & broil on each side till tender.

Heat the oil in a deep pot. Add onions and garlic & saute' until golden. Add tomato sauce, tomatoes, parsley and seasonings. Bring to a simmer and cook over low heat, covered for 15 minutes.

Break each matzo into 3 strips. Fill a shallow casserole dish with lightly salted water. Place matzo strips into water for 2 or 3 minutes, till pliable but not mushy. * Remove carefully to a plate. Preheat oven to 350*F.

Lightly oil a large shallow casserole dish and layer as follows: A thin layer of sauce, a layer of eggplant, a layer of matzo, a layer of cheese. Repeat. Bake for 35 - 40 minutes until cheese shows some brown spots.
NOTES : * I broke the matzo into 3 strips each and put the pieces in a shallow dish. I soaked them with warm tap water for a moment or so and then I drained them. They were soft but they didn't break apart.

From: : Vegetarian Celebrations by Nava Atlas
Posted By: RST G, synapse7@home.com
Post Date: Fri, 09 Apr 1999

This reliable enchilada recipe doesn't require any time consuming procedures. The toasted pumpkin seeds give the sauce a delicious flavor as well as a boost in protein. Use the dark green, hulled pumpkin seeds that are available in whole-foods stores and some Latin American markets.

1. Preheat the oven to 450 degrees. Place the bell and jalapeno peppers on a baking sheet, and bake them for 15 minutes or until they are blistered and soft. Let them cool.

2. Make the filling: Heat the oil in a large skillet over medium heat. Add the onions, and saute them for 5 minutes, stirring occasionally. add the garlic, cabbage, cumin, and coriander. Saute, stirring frequently, for 20 minutes, then remove the pan from the heat. When the mixture has cooled, stir in the cilantro, farmer's cheese (or ricotta or goat cheese), and the salt and pepper.

3. When the peppers have cooled remove the skins with your fingers. Chop the peppers coarsely.

4. Make the sauce: In a medium saucepan, heat the oil. Saute the onion, garlic, and tomatillos until they are soft,about 5 minutes. Add the ground coriander, and saute 2 minutes more. Transfer this mixture to a blender or food processor. Add the chopped peppers (jalapeno seeds included, if you want heat), all but 1 tablespoon of the pumpkin seeds, and the water. Blend the sauce until it is almost smooth. Add the salt and pepper.

5. Preheat the oven to 350 degrees. Spread 1/3 cup filling down the middle of a flour tortilla. Roll the tortilla tightly, folding in the sides as you roll. Place the rolled tortilla in a 9-by-13-inch casserole pan. Do the same with the remaining seven tortillas, using all of the filling. Pour the sauce over the filled tortillas, and then cover the dish with foil. Bake the enchiladas for 25 minutes. Serve the enchiladas garnished with the remaining pumpkin seeds.
Serves 4

Origin: Vegetarian Planet by Didi Emmons The Harvard Common Press, $14.95 Book Details at: Amazon.Com
Posted By: Judy Howle | Flavors of the South - Recipes for "heat lovers"
Post Date: Sun, 05 Oct 1997

Place a double layer of paper towels in colander. Place the tofu cubes onthe towels to drain for at least 25 minutes. Combine the vegetable broth and cornstarch in a bowl until the cornstarch is dissolved. Whisk in the chile paste, brown sugar, soy sauce and peanut oil, set the mixture aside.

Heat two tablespoons of the safflower oil in a wok or a large pan over high heat. Add the tofu and stir fry until it is light brown. Remove the tofu and place on a plate4 using a slotted spoon. Put the rest of the oil in the wok and continue to heat on high. Add the mushrooms first and stir-fry for about 5 minutes. Next add the rest of the ingredients, including the tofu and stir-fry for about 1 minute. Last, stir the broth-cornstarch mixture into t he wok and bring to a boil. Divide the rice onto plates and top with stir fry.
Serves 4.

From: Scott Peterson
Posted By: Scott Peterson, ScottP4@IBM.NET
Post Date: Sat, 12 Sep 1998

The fresh flavors of this wonderful vegetable filling are also delicious in pitas, crepes, soft tacos, or to fill burritos.

In a large skillet heat oil, add scallions, chiles, and zucchini and saute until softened. Stir in corn, tomatoes, cilantro, basil, parsley, and olives; heat through and add cheese. Add salt and pepper if needed. Spoon a portion of the mixture down the center of each heated tortilla, then top with salsa and sour cream to taste. Fold over ends then roll up into cigar shape.
Serves 6.

Origin: More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff, Ten Speed Press, 1995.
Posted By:
Post Date:

TOFU MIX-----------------------------

Cut tofu into thumbnail-sized pieces. Combine with egg white and cornstarch in a small bowl. Toss to coat and set aside.
Mix sauce ingredients together, and set aside.
Precut vegetables. Have ready near wok. Have peanuts measured and ready near wok. Heat oil in wok over medium high heat. Add red pepper pods and tofu and stir-fry until tofu is golden and pepper pods turn blackish, about 4 minutes. Remove with a slotted spoon and set aside to drain on paper towels.
If pepper pods have not yet turned black at that point - remove from tofu and place back in wok as you are stirfrying the vegetables. Add peanut oil to wok if needed. Stirfry scallions, bell peppers, carrots and crushed red pepper for 30 seconds. Add mushrooms, and cook for 1 minute longer. Add tofu back in and stir-fry for one minute. Add sauce mixture and stir until heated through and thickened. Add peanuts and mix. Add snow peas to heat through. Serve over rice. Sourcetag missing; heavily adapted by Rain

From: Sourcetag missing; heavily adapted by Rain
Posted By: rain@wwbbs.otherside.com (Rain), To: Chile Head Mailing List
Post Date: Mon, 01 Mar 1999

Melt half of the butter in a deep sauce pan. Saute onions until translucent and tender. Add the remaining butter and allow it to melt. Add the paprika and cayenne. This quantity of paprika will form a roux. Add the mushrooms and saute until tender. Do not overcook the mushrooms or they will lose their texture. Stir in the sour cream and allow to heat gently until warm. Serve over rounds of lightly toasted crusty French bread.

This recipe is easy to adjust as you cook. Add more butter or more paprika to get a nice, thick roux which looks almost like a flour-and-butter roux. We've found the 1/4 teaspoon of cayenne is just about right, but you may want a little more bite -- but be careful, because if you add too much, you'll lose the paprika under the cayenne and come out with something more akin to Tex-Mex Mushrooms, which is not the intent.

We've served this as an appetizer at a dinner party, as a light supper (with a small green salad and a crisp chilled white wine), and as a family lunch. Most people who try it are surprised by the robust flavor of the paprika because they're used to more traditional paprikash recipes which typically use about 1/3 of the quantity of paprika.

From: The Old Bear
Posted By: The Old Bear, oldbear@arctos.com
Post Date: Sat, 03 Oct 1998

Seam all the vegetables, except mustard leaves, with tofu until al dente. Cook soba noodles until al dente; drain. Pour misoyaki sauce over noodles, add vegetables and mustard leaves; mix and season to taste. Garnish with sesame seeds and oil. Serve with good chili sauce.

From: Asian Fusion - Wini Brugger
Posted By: mhh@ior.com
Post Date: Sun, 11 Oct 1998

Place several layers of paper towels on a cookie sheet. Slice the tofu in half lengthwise and place the halves on the towels. Cover the tofu with several more layers of paper towels and another cookie sheet. Then put some heavy objects on the sheet to weight down the tofu. Heavy canned goods will work. Allow the tofu to sit for 20 minutes, then cut it into 1/2 inch cubes.

Heat the oil in a large skillet, add the cubed tofu and sauté until golden brown. Set aside.

Pour 1 cup of stock into a blender and add the rest of the ingredients except for the remaining stock. Puree for a few seconds, add the stock and blend again. Pour into a large bowl and gently mix in the sautéed tofu.

Refrigerate for 1 to 2 hours. Then take the mixture out of the refrigerator and let stand for about 10 minutes.

Pour the mixture into a deep saucepan and bring to a boil, turn the heat down and simmer for one hour. Adjust seasonings and serve.
Serves 5 to 6

From: Chile Pepper Magazine's "Hot, Spicy & Meatless" cookbook. Book Details at: Amazon.Com
Posted By: Scott Peterson, scottp4@ibm.net
Post Date: Sat, 12 Sep 1998

Press water from block of tofu, by wrapping in paper towel and weighting(Iuse a brick) for at least half an hour or longer, drier is better...cut into inch cubes and deep fry in about quarter cup of peanut oil, until slightly browned, remove as you do them and drain on paper towel. Set the tofu aside while you prepare the curry.

Take a skillet at least 10" and put on medium heat, add onion, garlic, ginger and the peppers to the one tbls of peanut oil...cover and cook on LOW heat until onion is soft...sprinkle with the curry powder and cook another five minutes, add fish sauce, and half of the can of coconut milk, simmer for another 5 - 10 minutes, add drained tofu and the rest of the coconut milk...taste for seasoning, add sugar, about 1 teaspoon or more to taste, and you may need to thicken the sauce if it is too thin...do this with a little cornstarch and water mix...I have been doing this one for so long I just a*d to the consistency that I want to have...a very nice curry, serve with chopped cilantro and sprinkle with more dessicated coconut. Cheers, Doug in BC

From: Doug Irvine
Posted By: dougandmarie@home.com">Doug Irvine
Post Date: Mon, 27 Apr 1998

Put all liquid ingredients in pan. Add mushrooms and corn. While bringing to simmer add corn starch and water. Cook until gravy consistency. Add tofu and stir gently. Cook until tofu is warm. Serve over rice. May add more Garlic sauce to taste.

From: mhh@ior.com
Posted By: mhh@ior.com
Post Date: Sun, 11 Oct 1998

Combine stock, oyster sauce, cornstarch,sherry and soy sauce in a small bowl or measuring cup and set aside. Get a wok sizzle hot, add 2 tbls peanut oil and fry the tofu squares, a few at a time until they are browned, set aside and keep warm..chop peppers, celery, onion, the Chinese style on the diagonal, and add the halved mushrooms...clean and re-heat the wok to sizzle again, add one tbls peanut oil, then the garlic and the chile paste, stir fry for a minute and add all the veggies at once, keeping the heat high and stir frying, then add the stock mixture and cook until it thickens a little and add the reserved tofu, draining off the accumulated water, before adding to the wok. If not thick enough, add a little more cornstrch and water mix..salt may be added or more soy sauce...this is a low sodium, vegetarian dish! It is also very colourful(Cdn spelling!)Cheers,Sandy, from Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 22 Jul 1998

No instructions were given with this recipe.

From: Cassandra C. Nordenbrock
Posted By: Cassandra C. Nordenbrock
Post Date:

Cook up the beans normally (soak, boil, simmer).
Pour yams into pot, including liquid. Smash lightly. Add tomato puree, stir through. Add spices, stir through. Add cooked beans, stir through. Simmer for for a few minutes to mellow out.

(*) Beans: I keep a 'bean bucket' of mixed beans, usually including pea beans, black-eyed peas, pinto beans, split peas, lentils, navy beans, pinto beans; often including great northern beans, roman beans, pink beans, chili beans, barley, and others. Whenever there's room in the bucket I pour in a bag of something that seems underrepresented.

From: SOAR the Searchable Online Archive of Recipes
Posted By: Stephen Tanner
Post Date: Mon, 27 Apr 1998