The Bard <[email hidden]> wrote in message news:<[email hidden]>...
Quoted message said:Have a friends who took a vacation in Mexico a few months ago and one of them has basically fallen
in love with Mexican food. He’s asked me for some help with recipes for a few reasons, like him
living in Australia, being vegetarian as well as having no internet access.
So I’m doing my best to rewrite a few dozen recipes for him and while I have no problems with
converting the temp’s, measurements and substations on items he won’t be able to find but,I do
have a few as far as ingredients go.
So, here’s the deal, I’m not vegetarian but he’s asked for my help so...
Does anyone have a few good ideas on what I can use in place of meat besides things such as TVP
and “gardenburger” style products which he doesn’t care for? I do know that he eats fish, eggs,
and dairy but I'm not about to just send him fish recipes.
Thanks in Advance, James <[email hidden]>
TVP Enchiladas vegan-food.netindex.cgiOpen ↗
Pastel De Lenteja Con Nuez (Mexican Lentil Nut Loaf) vegan-food.netindex.cgiOpen ↗
Chalupas
18 small corn tortillas (about 3 inches in diameter) or larger corn tortillas torn into
similar shapes
1/2 cup sunflower oil for frying 1 cup refried beans 2 carrots, boiled or steamed and chopped 2
small beets, boiled or steamed and chopped
2/2 onion, thinly sliced 6 radishes, chopped 3 tbsp cilantro (coriander) or parsley chopped 1 cup
shredded lettuce Salsa from a jar or better yet, homemade Sea salt to taste
Method Fry both sides of the tortilla in the heated oil until crispy. Drain on paper towels and
arrange on a tray. Spread tortilla with refried beans and cover with carrots, beets, onion,
radishes, cilantro, lettuce, salsa and salt to taste.
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Chiles Rellenos de Arroz Integral (Chiles Rellenos Stuffed with Brown Rice)
4 large poblano chillies or 3 small ones, peeled, seeded and de-veined (see below) 3 cups cooked
brown rice
3/4 cup fresh cilantro/coriander or parsley, chopped 4 green onions, chopped
4/2 tsp salt 2 cups refried beans 1 cup water 1 pint vegan sour ‘cream' (Tofutti brand or
make your own)
5/2 cup green onions, chopped
Preheat the oven to 375F. To peel the chillies, first roast them on a hot griddle or under the
broiler, turning occasionally until they are evenly blistered. Place them in plastic bag to sweat
for a few minutes, then peel. Cut a slit down the side of each chile. Remove the seeds and veins
with care (you may want to wear gloves).
Combine the rice, cilantro/coriander, green onions and salt and fill the chiles with this mixture.
Arrange the chiles in a lightly oiled 9x9inch baking dish and bake for 20 minutes. Make a sauce be
heating the refried beans with the water, mixing well over low heat while the chillies bake. To
serve, spoon the bean sauce over each chile and garnish with a spoonful of sour ‘cream' and some
chopped green onions.
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Repollo Relleno en Salsa de Chipolte (stuffed cabbage in chipolte sauce)
1 head of cabbage 2 cups of cooked rice 1 tbsp garlic, chopped
6/4 cup almonds, blanched and peeled
7/4 cup sliced green olives
8/4 cup parsley, chopped 1 tsp thyme
9/4 cup chopped zucchini sea salt to taste Chipolte sauce: 4 medium tomatoes, roasted 3 chipolte
chiles, seeded and washed 2 cloves of garlic salt to taste
Remove the centre core and outer leaves from 1 head of cabbage and drop it into boiling water. Lift
out after a few minutes and remove the soft leaves. Repeat, immersing the head and removing leaves
until you have separated 12 of them.
In a large bowl, mix the rice, garlic, almonds, olives, parsley, thyme, zucchini and salt. Put a
portion of this mixture into the middle of each cabbage leaf, fold the sides over and then roll them
up into a packet. Preheat the oven to 375F.
To prepare the sauce, put the tomatoes, chillies and garlic in a blender and puree and strain. Add
the salt to taste. Pour the sauce over the cabbage rolls, cover and bake for 20 minutes.
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Chiles Rellenos de Picadillo
12 poblano chiles
Picadillo filling: 1 head of garlic 1 tbsp oregano
10/8 tsp cloves
11/4 tsp cinnamon
12/4 tsp black pepper
13/2 tsp sea salt 2 tbsp fresh squeezed orange juice 2 tbsp apple cider vinegar 2 cups textured
vegetable protein granules 4 tbsp olive oil 1 red onion, chopped 4 tomatoes 15 green olives,
chopped 20 raisins
14/2 cup croutons 1 cup salsa
Roast the chillies on a comal or in a wide, dry skillet. While they are still hot, place them in a
plastic bag to sweat until cooled. Place them in a wide pan with cool water and rub off the scorched
skin. Cut a slit in the side of each chile to remove the veins and seeds. Rinse well. Roast and peel
the garlic.
To make the filling, blend the garlic, oregano, cloves cinnamon, black pepper, salt, orange juice
and vinegar. Hydrate the textured vegetable protein granules in 1 3/4 cup hot water, stirring to
moisten evenly. Roast, peel, seed and chop the tomatoes. Heat the oil and sauté the onion for 5
minutes. Add the tomatoes and continue to sauté for 10 more minutes. Add the green olives and
raisins, stir and combine with the textured vegetable protein. Turn off heat. Preheat the oven to
350F. Stuff the chiles with the picadillo filling. Arrange in an ovenproof dish and top with
croutons. Bake for 20 minutes and serve with warmed salsa.
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Cueza a la Veracruzana (Chayote Root Veracruz Style)
3 lbs Cueza, peeled and cut in 1 inch slices (may substitute potato) 8 cloves garlic, chopped 1 cup
onion, finely chopped 2 tbsp olive oil 4 lbs tomatoes, peeled, seeded and chopped 2 pimentos, cut in
strips 1 tbsp sea salt 1 tsp freshly ground black pepper 4 bay leaves 1 tsp oregano 4 tbsp margarine
15/2 cup stuffed green olives, sliced
16/2 cup capers 12 guero chillies (fresh or canned)
Boil the Cueza in salted water for 20 minutes, drain and reserve. While the Cueza is cooking, sauté
the garlic and onion in the oil for 3 minutes. Add the tomatoes and bring to a boil. Add the
pimentos and cook, stirring for 2 more minutes. Add the salt, black pepper, bay leaves and oregano,
cover and cook on low heat for 10 minutes. Turn off the heat. Preheat the oven to 375F. Sauté the
Cueza in the margarine until golden brown turning to brown both sides. Arrange the browned Cueza in
an oven proof baking dish, cover with the tomato mixture and sprinkle with olives, capers and guero
chiles on top. Cover with banana leave (or aluminium foil) and bake for 25 minutes or until bubbly.
Serve with a green salad or sautéed spinach.
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And if none of those suit them look here for loads more vegetarian mexican style recipes: vegweb.comindex ethnicOpen ↗
mexican.shtml
