| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Mexican |
New, Veglife2 |
8 |
Servings |
INGREDIENTS
| 3 |
qt |
Vegetable broth |
| 2 |
c |
Lentils |
| 3 |
|
Bay leaves |
| 12 |
oz |
Tempeh, cut into 1" cubes |
| 8 |
oz |
Seitan, cut into 1" cubes |
|
|
Cooking spray |
| 1 |
|
Onion, chopped |
| 2 |
|
Dried ancho chiles, seeded & |
|
|
minced |
| 2 |
|
Fresh jalapenos, to 3 |
|
|
seeded |
|
|
ribbed minced |
| 4 |
|
Cloves garlic, minced |
| 3 |
|
Ripe tomato, seeded & diced |
| 6 |
oz |
Tomato paste |
|
|
Cumin & coriander to taste |
| 2 |
oz |
Tequila, optional |
| 3 |
oz |
Mexican chocolate, grated |
|
|
Salt & freshly ground pepper |
|
|
to taste |
|
|
Tofu Chive Sour Cream |
|
|
recipe follows |
|
|
optional |
|
|
Minced fresh cilantro |
|
|
optional |
INSTRUCTIONS
In a large pot, combine vegetable broth, lentils, and bay leaves.
Cover and bring to a simmer. Simmer 30 to 40 minutes, until lentils
are tender. In a food processor, process tempeh on high until finely
ground. Transfer to a mixing bowl. Place seitan in the food processor
and process until ground. Add to bowl with tempeh. Lightly spray a
large nonstick skillet and heat over medium-high heat. When skillet is
hot, saute tempeh until nearly browned, about 4 minutes. Add seitan
and saute for another 5 minutes, stirring frequently. Add mixture to
pot with lentils . Lightly spray the same skillet and saute onion over
medium-high heat until translucent, about 4 minutes. Add anchos,
jalapenos, and garlic. Saute another 2 minutes, then transfer to pot.
Stir n tomatoes, tomato paste, cumin, and coriander. Simmer 40 minutes
to 1 hour, stirring occasionally. Remove bay leaves. Stir in tequila,
if using, and simmer for about 2 minutes. Add grated chocolate and
stir until melted. Season to taste with salt & pepper. Serve with Tofu
Chive Sour Cream and minced cilantro, if desired. By "Karen C.
Greenlee" <greenlee@bellsouth.net> on Mar 21, 1999. Recipe by: Veggie
Life, March, 1999 Converted by MM_Buster v2.0l.
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