Text 26192, 79 rader
Skriven 2012-06-17 06:29:24 av Dave Drum (1:261/38)
Ärende: Chile 739
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vegetarian Chorizo
 Categories: Sausage, Chiles, Vegan, Wine
      Yield: 4 Servings

      2 c  TVP; dried, not
           - reconstituted *
      6    Dried anchos or New Mexico
           - chilies or a combination
           - of the two
      2    Dried chipotles; (opt) if
           - you want smoky flavor
    1/2 ts Coriander seeds
      3    Whole cloves
    1/2 ts Pepercorns
    1/2 ts Oregano
    1/4 ts Cumin seeds
        sm Piece cinnamon, about 1/3"
           - X 3/4"
      8 cl Garlic; peeled, crushed
      2 ts Paprika
      2 ts Salt
    1/4 c  Vinegar
    1/2 c  Red wine
    3/4 c  Water or stock
    1/4 c  Oil or more

  * TVP = Textured Vegetable Protein, check your local health
  food stores.

  Toast chiles in wok/cast iron skillet until they start to
  smell roasted. Make sure you don't burn them. Open them
  and discard seeds and membrane. Cool.

  Toast the whole seeds and cinammon on low in wok/skillet
  till you smell the roasted smell and cumin is a few shades
  darker. Do not burn them. Cool down.

  Put everything except TVP and liquids into a spice mill and
  grind. You will probably have to do it in batches. (You
  may use a blender also, but then add the liquid before
  blending.)

  Put TVP in a container. Add spice mixture and liquid and
  pressed garlic. Stir. (If TVP isn't fully reconstituted
  after 20 minutes--use your intuition--add some stock, stir,
  wait another 10 min, and check again.) Add oil.

  Stir. Cover well, and stick in your fridge for about 2
  days. Really do this. The flavors need to blend. You
  might want to stir it once or twice a day.

  For one serving suggestion, mix with boiled, cubed
  potatoes.

  Variations: Please experiment with the proportions of the
  spices. Adjust the wine/vinegar/water ratios if you'd like,
  but keep the liquid total at 1 1/2 cups. Also, using
  crumbled tempeh or ground seitan instead of tvp would also
  be intresting.

  Comments welcome. Jonathan Kandell, Tucson

  From the Chile-Heads Recipe Collection

  UDD NOTE: You can kick this up to notches unknown (to
  quote Emeril) with ground serrano or cayenne.

  MM Format by Dave Drum - 12 September 2000

  Uncle Dirty Dave's Archives

MMMMM

... It's nice to eat a good hunk of beef but you want a light dessert, too.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)