Spinach Mushrooms Burritos with Spicy Red Pepper Sauce

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* Exported from MasterCook *

 

Spinach Mushrooms Burritos with Spicy Red Pepper Sauce

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons canola oil

1 cup diced white onion

1/2 pound mushrooms -- sliced

1 tablespoon lemon juice

2 cloves garlic -- minced

1 package frozen chopped spinach -- (10-ounce) thawed

1 small yellow bell pepper -- diced

1/3 cup sliced green olives -- (optional)

1 cup Tofu " Feta " -- or true feta

1/3 cup chopped cilantro

1/4 teaspoon salt

Pinch black pepper

6 whole wheat tortillas

12 cups mozzarella-style soy cheese or Monterey

Jack cheese -- grated

3 tablespoons minced scallions

1 recipe Ancho Pepper Sauce

 

Yield: 4 servings * Prep Time: 45 minutes * Cooking Time: 10 minutes

 

It's a toss-up as to whether the filling is better served rolled in flour

tortillas or layered with corn tortillas, then baked. Either way the recipe is

delicious.

 

1. In a 9-inch skillet, heat the oil over medium high heat until hot, but not

smoking. Add the onions and cook, stirring constantly, for 1 minute. Reduce the

heat to medium low and continue to cook, stirring often, until the onions are

translucent, about 10 minutes. Do not allow them to brown.

 

2. Return the heat to medium high and add the mushrooms. Cook, stirring

constantly, until the mushrooms have all begun to soften, about 2 minutes. Add

the lemon juice and garlic, then reduce the heat to low, and continue to cook,

stirring often, until the mushrooms are very tender, about 8 minutes.

 

3. Place the thawed spinach in a strainer and quickly run cold water over it to

rinse. Remove as much liquid as you can from the spinach by separating it into 2

Dr 3 balls and squeezing them firmly between your hands. Add the spinach to the

skillet and cook just long enough to break it apart. Stir in the chopped yellow

pepper, " feta, " olives, and the cilantro. Season the mixture with salt and

pepper. Taste and adjust the seasonings. This filling may be prepared up to 3

days in advance if refrigerated in an airtight container.

 

4. Preheat the oven to 375F. Divide the filling evenly among the tortillas,

placing a strip of filling in the center of each and rolling the tortillas to

enclose the spinach, forming a burrito. Place the burritos, seam side down, in a

shallow baking pan and top with grated cheese. Cover the pan and bake until

piping hot, about 10 minutes.

 

5. Meanwhile, warm the pepper sauce to a boil. On a large serving platter,

spread a thin layer of sauce. Line the burritos side by side on the sauce and

pour the remaining sauce over the center of the burritos. Sprinkle with the

minced scallions and serve immediately.

 

Variation

 

1. Prepare the same recipe, but use 8 corn tortillas and bake as a pie, layering

in sauce, tortillas, filling, tortillas, sauce and topping with cheese. Bake in

a preheated 375F. oven until piping hot, about 30 minutes.

 

Cook's Note: The sauce may be prepared several days in advance, and the dish may

be assembled up to 24 hours before baking.

 

 

Source:

" New Vegetarian Classics: Entrees, ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 224 Calories; 10g Fat (36.4% calories

from fat); 18g Protein; 22g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

372mg Sodium. Exchanges: 1 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates.

 

 

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

 

 

* Exported from MasterCook *

 

Ancho Pepper Sauce

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound red bell peppers -- roasted

2 ancho peppers -- softened in warm water

1 can chopped tomatoes -- (1-pound) chopped

1 1/2 tablespoons balsamic vinegar

1 teaspoon honey

1/4 teaspoon salt

2 cloves garlic -- minced

 

Yield: 3 cups * Prep Time: 20 minutes * Cooking Time: 25 minutes

 

This simple yet rich-tasting sauce serves well with Spinach Mushroom Burritos

(page 73),

Steamed Vegetables (page 51), or Idlis (page 103).

 

1. Peel the roasted peppers using a paring knife. Discard the skin, stems, and

seeds, then cut the peppers into large pieces and place them in a blender or

food processor fitted with a metal chopping blade.

 

2. Remove the ancho peppers from their soaking water, saving the water. Remove

and discard the stems from the peppers, then split them open and scrape out and

discard all seeds. Chop the anchos into large pieces and add them to the

blender. Puree the pepper mixture until it is very smooth, scraping down the

sides of the beaker as necessary. Add the drained tomatoes, vinegar, honey,

salt, and garlic, then continue to puree until the mixture is smooth. Transfer

this sauce to a small saucepan and cook over medium heat, stirring often, for 5

minutes. The sauce may be prepared up to 2 days in advance if refrigerated in an

airtight container.

 

Cook's Note: I include roasting time for the bell peppers in the cooking time

listed above. You may also use 1 1/2 cups bottled roasted peppers if you are

short on time.

 

 

Source:

" ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 160 Calories; 1g Fat (5.4% calories from

fat); 5g Protein; 39g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 553mg

Sodium. Exchanges: 5 Vegetable; 0 Fruit; 1/2 Other Carbohydrates.

 

 

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

 

 

* Exported from MasterCook *

 

Tofu " Feta "

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound extra-firm tofu

5 teaspoons umeboshi paste

1 tablespoon roasted tahini

1 tablespoon rice vinegar

1 tablespoon mirin

 

Yield: 1 pound * Prep Time: 5 minutes * Cooking Time: 15 minutes

 

Tofu is traditionally marinated with miso and other flavors in Japan and used as

a condiment/appetizer. In China, forms of marinated tofu are sometimes used as a

sort of cheese. In an attempt to find alternatives for cheese, I came across a

recipe for tofu " feta " in Barbara and Leonard Jacobs' book Cooking with Seitan.

It served as inspiration for this tofu " feta " " recipe.

 

1. Slice the tofu into 1-inch slabs, then place them on a dean kitchen towel.

Place a second clean towel on top and a cutting board over this. Press the board

gently, then allow the tofu to drain for 30 minutes.

 

2. Place the tofu in a mixing bowl and mash it with a fork until it is evenly

crumbled. Add the umeboshi paste, tahini, vinegar and mirin. Stir until evenly

mixed. Transfer this mixture into a steamer tray and spread it out evenly, then

place the tray in the top of a steamer over, but not touching, rapidly boiling

water. If you do not have a steamer tray, place the tofu on a double layer of

cheesecloth and tie the cloth around it to form a flat ball, then place the

cheesecloth in the top of a steamer. Steam the tofu for 20 minutes.

 

3. Remove the tofu from the steamer and place it, still in the rack or

cheesecloth, over a bowl allowing room below the rack for the tofu to drain.

Place a plate on top of the tofu and press firmly. Place a 3-pound weight (or

several cans) on top and drain for 30 minutes.

 

4. Transfer the " feta " to a container and refrigerate, tightly covered, until

ready to use. It can be used immediately or prepared up to 4 days in advance. In

a separate container, save the juices that were pressed from the tofu. These

should also be stored in an airtight container in the refrigerator and may be

added to dishes in which the " feta " is used in order to increase the flavor.

 

Cook's Note: The " feta " must drain 30 minutes before using it.

 

 

Source:

" New Vegetarian Classics: Entrees ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 438 Calories; 28g Fat (52.7% calories

from fat); 47g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

46mg Sodium. Exchanges: 6 1/2 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0