Vegetarian Southwest: Heirloom beans, etc

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Heirloom Beans

Roasted Tomato Salsa

Tree Fruit Tamales

 

* Exported from MasterCook *

 

Heirloom Beans

 

Recipe By : Vegetarian Southwest, by Lon Walters, page 78

Serving Size : 1 Preparation Time :0:00

Categories : Beans And Legumes Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 cups variety of dried beans

1 onion -- chopped

4 cloves garlic -- minced

1 jalapeno -- seeded and diced

 

Used in Vegetarian Southwest's Santa Fe Vegetarian Harvest Platter.

 

Soak the beans in water overnight. Drain, add fresh water just to

cover. Add onion, garlic, and jalapeno and bring to a boil. Cover and

simmer until beans are soft.

 

 

 

 

 

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* Exported from MasterCook *

 

Roasted Tomato Salsa

 

Recipe By : Vegetarian Southwest, by Lon Walters, page 78

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 plum tomatoes

1 serrano chile -- minced

1 red onion

diced into 1/4-inch cubes

2 cloves garlic -- finely diced

Salt and pepper -- to taste

2 tablespoons vegetable oil

1 teaspoon ground cumin -- toasted

1 teaspoon lime juice

2 tablespoons chopped cilantro

1/8 cup dark beer

 

Used in Vegetarian Southwest's Santa Fe Vegetarian Harvest Platter.

 

Preheat oven to 400 degrees. Toss tomatoes, serrano chile, onion, garlic,

salt, and pepper in oil and roast for 20 to 30 minutes until vegetables are

soft and browned. Cool, dice tomatoes, and toss vegetables with cumin,

lime juice, cilantro, and beer.

 

 

 

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* Exported from MasterCook *

 

Tree Fruit Tamales

 

Recipe By : Vegetarian Southwest, by Lon Walters, page 79

Serving Size : 1 Preparation Time :0:00

Categories : Fruits Grains And Cereals

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 apple -- peeled and cored

and diced into 1/4-inch pieces

1 pear peeled and cored

and diced into 1/4-inch pieces

2 tablespoons butter

1 teaspoon cinnamon

Salt -- to taste

1/4 cup vegetable shortening

1 cup masa harina

1/4 teaspoon baking powder

1/2 cup warm water

1 pinch salt

Corn husks or plastic wrap

 

Used in Vegetarian Southwest's Santa Fe Vegetarian Harvest Platter.

 

Saute the apple and pear in butter for about 5 minutes. Add cinnamon and

salt to taste. (The tamale fruit filling will cook more when steamed in

the masa.)

 

Whip the shortening until fluffy. Add masa harina, baking powder, water,

and salt. Blend with a large spoon, mixing the masa until it is soft and

pliable. Spread the masa mixture 1/4-inch thick on the centers of the corn

husks, or plastic wrap, in a 3 x 4-inch area. Spoon about 1 tablespoon of

the fruit filling onto the center of the masa. Fold each husk or piece of

plastic over the masa and close both ends to seal the tamale. Wrap the

tamales together in a wet cloth and place the package in a sealed steamer

for 1 hour. If you don't have a steamer, wrap the towel in foil and bake

the package in a preheated 350-degree oven for hour.

 

 

 

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