| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
|
1 |
servings |
INGREDIENTS
| 2 |
c |
Seitan; room temperature, thinly sliced |
| 1 |
md |
Onion |
| 2 |
|
Jalapeno peppers; cut in bite size pieces |
| 1 |
cn |
(15 oz) tomato sauce or stewed tomatoes |
| 1 |
c |
Vegetable stock |
| 3 |
tb |
Vegatable stock |
| 1/2 |
ts |
Garlic powder |
| 1/4 |
ts |
Allspice |
| 1/4 |
ts |
Cinnamon |
| 1 |
|
Square; (1 oz) unsweetened cooking chocolate |
| 1 |
|
8" flour tortilla; cut in small pieces |
INSTRUCTIONS
For the person who asked for a Mexican mole (mole-lay) sauce, this was
posted in August of 1996 (I've lost the name of the person posting it):
Saute onion and pepper in 3 T brothfor about 5 minutes, until onions are
transparent and peppers soft. add all ingerdients except chocolate and
tortilla and bring to a simmer, then add chocolate and tortilla pieces.
When chocolate has completely melted, blend or process until smooth. Return
to pan, add seitan (can substitute cooked vegetables) and heat on low.
Serve with Spanish rice, beans and corn bread or tortillas.
Posted to fatfree digest by "Dr. Neal Pinckney" <heart@aloha.net> on Sep
23, 1999, converted by MM_Buster v2.0l.
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