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Spicy Vegetarian Recipes

© Judy Howle

Vegetable Tamale Filling

• 2 cups sharp cheddar cheese
• 2 cups shredded swiss or white cheddar cheese
• 2/3 cups chopped black olives
• 2/3 c chopped pine nuts
• 2 onions, chopped
• 8 cloves garlic
• 2 tbs dried oregano
• 2 tsp ground cumin
• 1 can whole kernel corn
• 8 oz. chopped green chilies
• 2 tsp olive oil

Todd's Terrific Tofu Adovada
Todd Sanson, a chef from Santa Fe

• 4 lbs. (4 packages) firm tofu
• 6 tbs. flavored oil for sauteing (peanut, sesame or avocado)
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 tsp. oregano
• 2 tsp. crushed coriander seed
• 2 tbs. honey
• 1/3 cup New Mexican red chile powder
• 1/4 cup ancho chile powder
• 1 tbs. chile caribe (crushed hot red chiles, such as piquin or santaka)
• 3 tbs. sherry vinegar or rice wine
• 1/4 cup toasted pumpkin seeds
• 1 tbs. ground cinnamon
• 2 cups vegetable stock

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 towels and another cookie sheet. Then put some heavy objects on the sheet to weigh it down, heavy canned good 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 saute until golden brown. Set aside.

Pour 1 cup of the 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 sauteed tofu.

Refrigerate for 1 to 2 hours, then take the mixture out of the refrigerator and let it stand for 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 6 to 8.

Serve with red chile sauce, served in a bowl, or used as a filling in flour tortillas for burritos. Serve witha bowl of pinto or black beans and a green salad.

Egyptian Chili
by Porter Bannister

Ingredients:

• 6 cans fava beans 15 ounces each (drained)
• 4 large tomatoes seeded and finely chopped
• 8 fat cloves garlic finely chopped, divided
• 2 medium onions finely chopped
• 18 scallions finely chopped, divided
• 1 large bell pepper chopped
• 6 serrano peppers chopped (I left in the seeds)
• 1 Tbsp brown sugar
• 2 Tbsp honey
• 1 small can Harissa (or make 5 ounces fresh)
• 1 Tbsp white vinegar
• 6 Tbsp ground cayenne
• I Tbsp Hot Paprika
• 3 Tbsp crushed red pepper flakes
• 2 Tbsp Jamaica Hellfire Doc's Special Hot Sauce (use Matouks if Doc's Special is unavailable, or any fiery Carribean Hot Sauce if Matouks is unavailable)