Chiles Rellenos - Vegan

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* Exported from MasterCook *

 

Chili Rellenos

 

Recipe By :The Farm Vegetarian Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Main Dish Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups flour

1 cup water

2 teaspoon salt

1/4 teaspoon pepper

 

To prepare fresh green chilies, roast about 12 under the broiler or on the

griddle, turning them until the skin puffs up all around. Put them immediately

in a paper bag, close it up and let them sweat for 20 minutes. Then pull them

out one at a time and pull off the skins and remove the seeds and veins.

(Commercially prepared chilies may be used instead.)

 

Fill each pepper either with crumbled, sauteed tofu or with thick Melty

Nutritional Yeast " Cheese " . Dip each stuffed pepper in the batter and deep fry

in hot oil until golden brown. Drain on absorbent paper and serve.

 

Cuisine:

" Mexican "

S(Formatted by):

" Nancy Braswell "

Copyright:

" The Book Publishing Company, 1978 "

Yield:

" 12 rellenos "

 

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Per serving: 114 Calories (kcal); trace Total Fat; (2% calories from fat); 3g

Protein; 24g Carbohydrate; 0mg Cholesterol; 712mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0

 

 

* Exported from MasterCook *

 

Melty Nutritional Yeast " cheese "

 

Recipe By :The Farm Vegetarian Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Cheese substitute Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup nutritional yeast flakes

1/3 cup white flour

1 1/2 teaspoons salt

2 cups water

1/4 cup margarine (may double this amount)

1/2 teaspoon garlic powder (optional)

2 teaspoons wet mustard (optional)

 

Mix dry ingredients in a saucepan. Gradually add water, stirring with a whisk,

making a smooth paste and then thinning with the remaining water. Place on heat

and stir constantly until it thickens and bubbles. Let it bubble for about 30

seconds and remove from heat. Whip in the margarine (and mustard).

 

The sauce may get thick if it sits for a while. If so, heat it up and whip in a

small amount of water.

 

Variation: For a richer, stretchier sauce that's good on pizza, substitute for

the flour 3 Tbsp. cornstarch and 1 Tbsp. flour, whip in 1 cup oil instead of

margarine, and add as much as 1 cup more water at the end, as needed to make a

thick, smooth, pourable sauce. Pour it on your pizza and for the last few

minutes of baking, put it under the broiler until it forms a stretchy,

golden-brown speckled skin.

 

S(Formatted by):

" Nancy Braswell "

Copyright:

" The Book Publishing Company, 1978 "

 

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Per serving: 25 Calories (kcal); trace Total Fat; (2% calories from fat); 1g

Protein; 5g Carbohydrate; 0mg Cholesterol; 535mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : I use less water for a thicker consistency when using this to stuff

chiles or tamales. - N.B.

Nutr. Assoc. : 0 0 0 0 0 0 0