ERIN! Soyrizo Spices RECIPES!!!

[Guest guest]

HERE IS A MEATLESS VERSION!!! OOO>>> this site has quite a few

good looking recipes! =)

 

jenni

 

http://heart.kumu.org/chorizo.html

 

Chorizo

A spicy meatless Mexican sausage

 

 

1 C TVP granules, reconstituted (see Hint below)

1½ T of good quality paprika

1½ T chili powder

1 t garlic powder or 4 cloves garlic, crushed

½ t ground cumin

½ t oregano

¼ t salt (optional)

2 T vinegar

1 t liquid smoke

¼ t honey or other sweetener

2 T egg replacer mixed with 6 T water

¼ t coarsely crushed black peppercorns (not ground)

1/8 t cinnamon

hot sauce or chili peppers to taste (try chipotle [smoked] chili)

Reconstitute TVP in 7 oz of hot water, let rest for a few minutes. In

a non-stick skillet add TVP and all spices. Mix well over medium

heat. Add vinegar and gently saute for 1 minute more. Add in

sweetener. Whisk egg replacer and water in separate bowl, then

rapidly stir all together.

 

Can be served wrapped in corn or flour tortillas, as a filling for

tamales or mix with black beans and corn, salsa, and soy cheddar

cheese for tacos, or for tostados with grilled green or red bell

peppers (or chili peppers for extra heat).

 

Can be refrigerated for two weeks or frozen for indefinite storage.

 

6 servings, each 36.7 calories: 7% from fat (0.29 g), 73% from

carbohydrates (10.8 g), 20% from protein (2.1 g). Sodium 48.3 mg,

Fiber 0.1 g.

 

 

Healing Heart Hint:

Egg replacer is a powder made from food starches; it is not the same

as agg substitutes such as Egg Beaters, which are almost 100% egg

whites plus flavoring and color.

 

TVP = textured vegetable protein, a soy product with the fat removed.

It can be flavored to resemble ground meat and is available in

granules or chunks in most health food stores.

 

~~~ and then there are these.....

 

here are some ... not tnt, but they'll give you an idea...I've

changed all the pork to seitan... possibly tempeh or other substitues

would work as well! TVP might be great in this!

 

 

 

this one is from about.com

 

INGREDIENTS:

 

2 cloves garlic, mashed

1 teaspoon salt

1 tablespoon vinegar

1 tablespoon + 2 teaspoons chili powder

1 1/2 teaspoons salt

1 1/2 pounds Seitan

 

PREPARATION:

Mash garlic with salt; add remaining ingredients. Mix together and

fry until brown. Use in any recipe in place of chorizo.

 

this one is from http://www.premiersystems.com/recipes/mexican/

chorizo.html

 

To Begin Chorizo: In a large bowl place:

 

 

2 Lb. seitan or even tvp??.

3 1/2 tsp. salt

6 Tbl. pure ground red chile

6-20 small hot dried red chiles; tepine, Thai dragon, pico de gallo

or the like, crushed

4-6 cloves garlic, minced

2 Tbl. dry leaf oregano

2 tsp. whole cumin seed, crushed

1 tsp. fresh ground black pepper

1 1/2 tsp. sugar

4 Tbl. good cider or wine vinegar

2 1/2 Tbl. water

 

 

 

Have everything cool. Break up the seitan, sprinkle evenly with the

rest of the ingredients, cut in with two forks until evenly mixed,

then knead a bit with your hands until well mixed. At this point the

chorizo will keep for at least a couple weeks in your refrigerator,

or let it season for a couple days in your refrigerator, then wrap it

in small packages, (3-4 oz. is about right for two people), and it

will freeze fine for months.

 

>

> --- cronzen <truepatriot wrote:

>

> > So, what is the magic spice combination that makes

> > Chorizo Chorizo?

> > I'd like to try to it for my next seitan sausage

> > batch.

> >

> >

> > Thanks,

> > -Erin

>