alternative to scrambled eggs ranchero-style is quick, easy, and delicious.
Try it with tortillas and refried beans for a breakfast that is satisfying
and substantial enough for the hungriest farm hand.
1 lb. firm tofu
1 can Ro*tel or your favorite salsa
salt, pepper, cumin
Place the block of tofu in
a skillet together with a can of Ro*tel. Break the tofu into half-inch
chunks using a fork, and allow to simmer for about 10 minutes. Add salt,
pepper, and cumin to taste. Break the tofu into smaller chunks until it
resembles scrambled eggs. Serves 2-3.
Nachos make a wonderful appetizer
or snack. (Great with beer or Margaritas!) With beans and /or tofu, they
can also make a meal.
a bag of tortilla chips
mashed or refried beans (black or pinto beans)
Spread mashed or refried beans on tortilla chips. Top with sliced, grilled
tofu and place in a 250-degree oven for 10 minutes. Serve with jalapenos
and avocado slices.
For "cheese" nachos,
top with "eazy cheezy" sauce.
CHEESE POUND CAKE"
1/2 cup tub-style canola or corn-oil margarine
1 (8 )z) Better than Cream Cheese by Tofutti
2 cups sugar
3/4 cup egg replacer (3 Tbs. dissolved in 3/4 cup water)
1/2 cup soy milk
1 Tbs. vanilla extract
3 cups self-rising flour
1 tsp. baking soda
powdered sugar (optional)
Preheat oven to 325 degrees. Coat a 10 inch tube pan with non-stick spray.
Place margarine and cream "cheese" (softened to room temp) in
large bowl and beat together. Beat in sugar, egg replacer, soy milk and
Combine flour and baking soda and add to mixing bowl. Stir until well
combined. Pour batter into tube pan and bake for approximately 1 1/2 hours,
until toothpick comes out clean. Cool cake before removing from pan. Sprinkle
powdered sugar on top if desired.
"EAZY CHEEZY" SAUCE
3 Tbs. flour
3 Tbs. oil
1 10 oz-can of Ro-tel (or your favorite salsa)
1/4 c. nutritional yeast
Make a roux by slowing whisking
flour into a skillet of simmering oil. Stir constantly until mixture is
smooth and begins to brown. Pour in a can of Ro-tel and add the nutritional
yeast. Turn off heat and continue to stir until all ingredients are well
blended. Add salt to taste.
This is a traditional cooking
method for preparing rice. The secret ingredient for that authentic, Mexican
flavor is cumin; use it liberally to suit your taste. To stretch the dish,
and to add color, rice is often mixed with green peas or corn, together
with bell peppers or onions.
1 c. long-grain white or brown
1 Tbs oil
Slightly less than 2 c. water (~ 2.5 c. for brown rice)
2 med. sized tomatoes, cut into quarters , OR 1/2 can of whole-peeled
1 tsp. salt
1 tsp. pepper
1 Tbs. ground cumin
Saute rice in oil until golden
brown. Add water (carefully! it will steam vigorously), tomatoes, salt,
pepper, cumin, and any optional vegetables. Lower heat to simmer and cover
with tight-fitting lid. DO NOT OPEN for 20 minutes. Allow more time for
brown rice. Turn off heat and allow to stand for 5 minutes. Fluff with
12 Corn tortillas1 (15 oz) can tomato sauce and an equal amount of water.
2 medium onions, chopped2 cups cooked beans (black or pinto)
3 tsp garlic powder1 tsp. picante
1 TBS. cumin (comino)2 tsp salt
4 TBS chili powder1 recipe "Eazy Cheezy" sauce (optional)
4 TBS vegetable oil
4 TBS flour
Saute onions until soft. Add
garlic and cumin. Halve mixture and set aside half. Make a roux with flour
and oil. When it starts to brown, add tomato sauce, 1/2 onions, water,
salt and chili powder. Whisk to prevent lumping, simmer for 20 minutes
to thicken; add additional water if mixture becomes too thick.
Combine the reserved onion mixture, beans, picante, and 2 tsp. salt. Mash
beans slightly with a fork.
Dip each tortilla in sauce. Lay a strip of filling on each and roll up.
Place side by side in shallow baking dish and cover with sauce. Optional:
Add a thin strip of "Eazy Cheezy" sauce to each enchilada.
Bake at 350 degrees for 25 minutes. Serve with salsa and spanish rice.
2 1 1/2-ounce jiggers tequila (silver)
1 jigger Cointreau (Triple Sec, Controy, etc.)
1/2 jigger fresh lime juice
Mix the three liquids well.
Spread a layer of coarse salt onto a small plate. Rub the edge of a
cocktail glass with the half lime and twirl the moistened rim in the salt.
Add ice and pour the
mixture into the glass, being careful not to disturb the salted rim. Makes
There are so many recipes for guacamole, you'll have to experiment to
find your personal
favorite. For true avocado lovers, nothing beats this simplest of recipes.
Peel, pit and mash 2 ripe avocados.
Add salt to taste.
Eat with tortilla chips or use as a filling for soft or crispy tacos,
For those of you who prefer
to camouflage the exquisite flavor of ripe avocado, try adding
chopped onion, chilies, tomatoes, lime juice and/or garlic.
These are made with commercially available corn tortillas. To warm the
tortillas, place several in
a damp towel and microwave between 30 seconds and 1 minute. Place your
filling (guacamole, refried beans, hash-brown potatoes, etc.) to one side
of center of each tortilla
and roll the tortilla into a tube. Top with salsa or ranchero sauce. Two
or three make a meal
when served with a side of Spanish rice.
Pour a mild-flavored oil (corn, canola, peanut) one inch deep into a skillet
or deep-fryer. Using
commercially available corn tortillas and tongs, dip half of the tortilla
into the hot oil until the
tortilla is crispy. Now fry the other half, being careful to keep the
halves apart. Drain. Fill with
your favorite vegan ingredients and top with diced tomatoes and lettuce.
Alternatively, you can use pre-made corn tortilla taco shells.
This traditional side dish is typically made with tatuma squash, but young
zucchini or yellow
gooseneck will do. Additionally, it may be used as filling for soft roll
tacos or tamales.
4 cups dice squash
1 medium onion, chopped
1 cup water
1-2 cups corn (fresh, frozen, or canned)
2-3 large tomatoes, wedged
2 teaspoons ground cumin
salt & pepper to taste
Dice the squash into 1 inch
cubes and saute in water or oil until it just begins to brown. Add
chopped onion and saute a bit more. Add water along with remaining ingredients
and cover until
squash is very tender. Serves 4.
This sauce is excellent over soft roll guacamole tacos.
1 small onion, chopped
1 large tomato, wedged
2 TBS oil
1 1/2 cup water
1 clove mince garlic
sliced chilies to taste
1 TBS cornstarch
salt & pepper to taste
Saute chopped onions and tomatoes
in oil until onions are translucent. Add water, chilies, garlic,
salt and pepper and allow to simmer briefly to blend the flavors. Add
cornstarch to thicken
Even those who think they don't like cilantro love this soup.
2 TBS oil
1/2 large white onion, chopped
2-3 cloves fresh chopped garlic
2 cans (10 ounces each) Rotel tomatoes and green chilies
1 can (10 ounces) whole peeled tomatoes
6 cups vegetable broth
2 cans (15 ounces each) Great Northern beans, undrained
1 can (15 ounces) pinto beans, undrained
1 bunch fresh chopped cilantro
1/4 tsp ground cayenne red pepper, or to taste
1 1/4 tsp ground cumin or to taste
salt & pepper to taste
In a heavy stewing pot, saute
onions and garlic in oil until tender. Add remaining ingredients.
Bring to boil. Reduce heat to simmer and cook covered about 1 hour. This
soup is even better
the next day after the flavors have blended.
THE BEST CHILI IN TEXAS!!!!!!
(Quintes-sensual Chili)(1 gallon)
2 1/2 Cups beans (5 cups cooked)
Use a combination of pinto, black, kidney and garbanzo. Soak overnight
in distilled water and a couple bottles of Shiner Bock beer. Rinse before
cooking. Cover with distilled water and cook beans almost completely before
adding remaining ingredients-except for TVP-see below.
1 lb tofu, frozen, thawed and torn into bite-sized pieces.
1/4 cup tamari
1 1/2 TBS tomato paste
1/2 TBS onion powder
1/4 TBS garlic powder (or more)
1/2 cups distilled water
2 TBS oil
Add to the tofu pieces and mix...saute in oil over medium heat until all
liquid is absorbed and tofu well browned.
In a pan, saute:
2 TBS oil
1 large green peppers, diced
2 large onions, diced
3 cloves garlic, minced
Add these and the browned tofu to the cooked beans, adding 2-3 Shiner
Bock beers plus distilled water as needed.
Add 1cup chunk TVP when you
have about 1 hour cooking time left.
1-2 TBS salt
3-4 TBS chili powder
2-3 TBS cumin
chopped Chipotle peppers to taste
2-3 Shiner Bock beers
Cook for 2-3 hours, taste and
modify with spices and peppers. Serve with fritos.
CHILI version 2
(VOICE won 1st place in the popular vote for the best chili at the 10th
Annual Texas Vegetarian Chili Cook-Off in Fort Worth with this recipe.
QUINTESSENSUAL CHILI (One gallon)
3 medium onions and 2 green bell peppers, chopped and sautéed in
extra-virgin olive oil.
2 (29 ounce) cans tomato sauce
3 small cans pinto beans (undrained)
3 small cans kidney beans (undrained)
1 bottle Shiner Bock beer
1 to 1 1/2 tubes of Morningstar Farms Ground Meatless - All Vegetable
1 cup chunk style "beef" TVP (Textured Vegetable Protein) from
ADM (Call 1-800-8-FLAVOR for catalog)
Distilled water as desired for consistency
3 Tablespoons chili Powder
2-3 Tablespoons cumin
Cilantro, Garlic Powder, Basil to taste
1 (or more) chopped dried chipotle peppers
Cook for at least 1 hour. The TVP should not be chewy.