1 (10-ounce)
block of extra-firm cottony (non-silken) tofu, drained and cut into 1-inch slices
11 fresh
poblano pepper
11 (15-ounce)
can black or Puy lentils, drained and rinsed
11 whole
sweet dried chilies like Costeño, Guajillo, or Choricero, stems and seeds removed
11 to
2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed (optional)
11 whole
rich fruity dried chili like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
12 tablespoons
raisins
11 whole
chipotle chili in adobo sauce with 2 tablespoons sauce from can
12 cups
water
16 ounces
plain tempeh
11/4 cup
vegetable shortening or coconut oil
11 medium
onion, diced (about 1 cup)
1 Kosher
salt and freshly ground black pepper
13 medium
cloves garlic, minced (about 2 teaspoons)
12 tablespoons
minced fresh oregano leaves
12 teaspoons
dried Mexican oregano
11/2 teaspoon
ground cinnamon
11 tablespoon
freshly toasted and ground cumin seeds
11 teaspoon
freshly toasted and ground coriander seed
13 whole
cloves, toasted and ground
11 tablespoon
yellow or red miso paste
11 tablespoon
soy sauce
11/4 cup
red wine vinegar1. Line a large plate with a double layer of paper towels. Place tofu on top in a single layer and transfer to freezer. Freeze for 15 minutes, then remove and let thaw while you prepare the other ingredients.</p> 2. Adjust rack to 4 inches below broiler element and preheat broiler to high. Line a rimmed baking sheet with aluminum foil and place the poblano on top. Broil, turning occasionally, until blackended on all sides, about 6 minutes total. Remove from oven, lift foil and wrap it around the poblano to form a tight seal, transfer to a plate and set aside. Reduce oven temperature to 325°F and leave the door open to allow oven to cool slightly.</p> 3. Line rimmed baking sheet with a fresh piece of foil and spread lentils on top in a single layer. Transfer to oven and cook until mostly dry and crunchy, 20 to 30 minutes.</p> 4. Meanwhile, place dried chilies on a microwave-safe plate and microwave until toasted, about 30 seconds. Transfer to a glass liquid measuring cup. Add raisins, chipotle chilies and their juice, and water. Cover with plastic wrap and microwave until simmering, about 1 1/2 minutes. Remove from microwave and let stand 2 minutes. Transfer to a blender and blend until completely smooth. Set mixture aside.</p> 5. Cut tofu and tempeh into 1-inch pieces. Working in batches, transfer to a food processor and pulse until chopped to the texture of ground meat, about 10 to 12 short pulses. Set aside.</p> 6. When cool enough to handle, carefully unwrap and peel poblano pepper, discarding skins and seeds. finely dice cooked flesh. Melt shortening in a large saucepan over medium-high heat. Add onions and poblanos, season with salt and pepper, and cook, stirring, until softened, about 4 minutes. Add garlic, fresh and dried oregano, cinnamon, cumin, coriander, cloves, and cook, stirring, until fragrant, about 1 minute. Add miso paste, soy sauce, red wine vinegar, and chili mixture. Add crumbled tofu and dehydrated lentils. Stir to incorporate and season to taste with salt and pepper. For a moister, saucy texture, add a few tablespoons of water. For a dryer, crumblier, well-browned texture, add 2 tablespoons more oil and continue cooking until most of the excess liquid has evaporated and mixture is dark brown with crisp bits, about 15 minutes. Serve in tacos, burritos, mixed with eggs, on nachos, or in any recipe that calls for fresh Mexican chorizo.</p>
Add half of garbanzo beans to the bowl of a food processor along with flour, baking powder, soy sauce, Marmite and half of eggplant (reserve remaining eggplant for another use)
Other classic Christmas recipes are Rice porridge, to make it vegan you simply swap the milk to fat Oat milk, baking cakes with butter you simply swap to vegan margarine or oil
Then set-aside for later. It is crucial to the recipe that you maintain 375 degrees throughout the frying process. If you’re using regular eggs, wait 10 minutes before adding the eggs to the mixture – otherwise your eggs will cook before they mix. Allow Churros to fry 1 minute before gently flipping. Continue to fry for a combined total of 4-5 minutes until golden brown. 1 Quart Frying Oil (the Churros will only use about a 1/4 cup of Oil for the entire batch, so you can save almost all of the Oil for use later
For my international readers. Rawfood och Vegan. instagram 100kitchenstories. Jag vet inte vad ni gjorde när ni var små, men jag bakade chokladbollar i stort sett hela tiden
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