Mexican Green Chilli with Tofu
Posted on May 11, 2013 by The Gourmet Vegan - No Comments
Mexican Green Chilli with Tofu
This is far from your run of the mill Mexican chilli. Every Mexican knows a different recipe variation as this is a very popular dish. Incredibly this is not often seen outside of Mexico. Once you try this tofu variation you will be overjoyed that you have an alternative to the usual tomato based chilli.
Serve this with my recipe for Mexican Tomato Rice
 50 Minutes |
 Serves 2/4 |
 ? kcal per serving |
INGREDIENTS
200 g ( 7 oz ) block of tofu, cut into cubes
3 teaspoons coconut oil or 3 tablespoons vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon plain flour
3 green bell peppers
1 medium green chilli
1 large bunch fresh coriander, chopped
500 ml ( 18 fl oz ) vegetable stock, I use Kallo
1.5 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon sea salt
2 tablespoons lime juice
METHOD
Preheat the oven to 200 degrees Celsius. ( 400 F ) Gas Mark 6.
Prepare the tofu by cutting it into 3 pieces. Press these between some paper towels to get rid of any excess water and then chop into bite size cubes. Place these on a baking tray.
On a separate tray, place the green peppers, cut in half, and the green chilli and place alongside the tofu in the oven for 20 minutes until the tofu is golden and the peppers are soft.
When the peppers are and chilli are cooked, place into a blender with the stock and coriander and whiz until smooth.
Now fry the onion and garlic in the coconut oil over a medium heat until the onions have softened. Stir in the flour and cook for a minute and then pour in the whizzed peppers and add all of the other ingredients including the tofu.
Stir well to combine and then cover and cook on a low heat for about 20 minutes or until the sauce has thickened.
Check for seasoning and serve.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Papas Arrugadas ~ Canarian Wrinkled Potatoes with Mojo Sauces
Posted on April 26, 2013 by The Gourmet Vegan - No Comments
Papas Arrugadas ~ Canarian Wrinkled Potatoes with Mojo Sauces
Anyone that has visited the Canary Islands would have seen these served with nearly every dish. These little salty and delicious potatoes are amazing when served with Mojo Picon and Mojo Verde sauce. These are another must try recipe. Absolutely delicious.
Originally posted as part of the “Saturday Night Takeaway” feature, by The Gourmet Vegan
| 60 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
For the potatoes
500 g ( 1 pound and 2 oz ) small salad or new potatoes
25 g ( 1 oz ) sea salt
1 litre ( 1 and 1/3 pints ) water
For the Mojo Picon
6 tablespoons groundnut oil, or similar neutral tasting oil
1 large red bell pepper, chopped
4 cloves garlic
2 tablespoons white wine or cider vinegar
1/2 teaspoon sea salt
1/2 teaspoon sugar
1/4 teaspoon smoked paprika
For the Mojo Verde
6 tablespoons groundnut oil, or similar neutral tasting oil
1 large green bell pepper, chopped
4 cloves garlic
2 tablespoons white wine or cider vinegar
1/2 teaspoon sea salt
1/2 teaspoon sugar
50 g ( 2 oz ) fresh coriander
METHOD
To prepare the potatoes.
Preheat the oven to 150 degrees Celsius.
Put the potatoes into a pan with the salt and water and bring to the boil. Reduce the heat and simmer for 25-30 minutes until the potatoes are tender. Drain off any excess water.
Place on a baking tray and bake in the oven for 15 minutes or until the skins have started to wrinkle and the potatoes get a good white shimmer from the salty water the were cooked in.
Now make the sauces
To make the sauces, just place all of the ingredients into a processor and process until a sauce has formed. Do this for the Picon and the Verde.
Serve the 2 sauces along side the potatoes and spoon over some of the sauce or dip them into the sauce before eating.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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The Gourmet Vegans Amazing Aloo Gobi
Posted on April 12, 2013 by The Gourmet Vegan - No Comments
You will never have tasted Aloo Gobi like this before. This is one of the most taste bud tingling curry dishes you will ever eat. It is simply stunning, even if I say so myself. Be sure you make a lot of this as this as the dish will be empty before you know it.
