| 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 |
md |
Onion; chopped |
| 2 |
|
Dried ancho chiles; seeded & minced |
| 2 |
|
Fresh jalapenos; (to 3), seeded, |
|
|
; ribbed, minced |
| 4 |
|
Cloves garlic; minced |
| 3 |
md |
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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