The 30-Minute Vegan - Mark Reinfeld [30]
2. While the beans are cooking, prepare the Tofu Scramble. Chop the tomatoes and mince the cilantro. Heat a tortilla on a skillet or in a pan until warm.
3. Place about ½ cup of the Tofu Scramble, ¼ cup of beans, and your desired amount of tomato and cilantro in the center of the tortilla. Fold in the sides and roll away from you. For a nice presentation, slice in half diagonally before serving.
Variations
• Replace the Tofu Scramble with another tofu dish, such as Tofu Satay (page 193) or Tofu-Garden Vegetable Salad (page 148).
• Try with pinto, kidney, or your favorite beans.
If You Have More Time
Replace the tomatoes with Salsa (page 82) and add some Vegan Sour Cream (page 289) and Hot Sauce (page 281). The Seasoned Spuds (page 68) make another delish filling for this burrito.
CHILAQUILES
One of the ways the women of Mexico devised to make use of stale tortillas, which they had belabored themselves to make by hand, is Chilaquiles. This dish is served in practically as many ways as there are families in Mexico but generally consists of the tortilla strips swimming in a sea of red or green sauce (a soupy sort of salsa) perhaps with a bit of meat or scrambled eggs and topped with queso blanco (a mild white cheese). Chilaquiles are also a renowned hangover cure for those in the know.
SERVES 4
Salsa
8 medium Roma tomatoes
½ red bell pepper, seeded
½ green bell pepper, seeded
½ yellow onion, layers separated
4 garlic cloves
¼ cup chopped fresh cilantro
1 teaspoon soy sauce
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon freshly squeezed lime juice
¼ teaspoon celery seeds
To sauté and assemble
1 tablespoon olive oil
½ yellow onion, chopped
½ red bell pepper, seeded and sliced
½ green bell pepper, seeded and sliced
1 garlic clove, pressed or minced
1 (8-ounce) package seitan, separated into small pieces
4 ounces tortilla chips, stale or fresh
½ cup grated vegan mozzarella
¼ cup minced fresh cilantro
1. Set the broiler to high. Cut a cone-shaped hole into the top of the tomatoes, using a paring knife, removing most of the core. Arrange the tomatoes (top side down), bell pepper halves, onion, and garlic on a baking tray with sides or a casserole dish. Broil for 15 minutes and remove from the oven. You may wish to flip them with tongs halfway through, to ensure even cooking.
2. Remove the garlic bulbs from their skins, and transfer them along with the other broiled veggies, and the remaining salsa ingredients to the blender or food processor, and blend at high speed until smooth.
3. While the vegetables are broiling, sauté the olive oil, onion, bell peppers, garlic, and seitan in a sauté pan over medium heat for 8 to 10 minutes, until the vegetables are tender, stirring frequently.
4. To serve, arrange the sautéed vegetables on a plate, top with a handful of tortillas, cover with the salsa, and top with the mozzarella and cilantro.
Tips and Tricks
Unlike tofu and tempeh, which are made from soy, seitan is made from wheat gluten. It is high in protein and can be used in recipes the same way animal products would be used, with little or no adjustments to the recipe. Seitan may be stored in the refrigerator for about one week when out of its packaging or it may be frozen for longer-term storage.
CHAPTER 5
Snacks, Pick-Me-Ups, and Kids’ Favorites
One question we get asked frequently is, “What do you eat every day?” Often we hear this at one of our cooking classes, after we had just spent hours talking about the many possible variations of the food we were demonstrating. Baffled by this time and time again, we finally started asking folks to clarify the question. It turns out that what most people want to know is what kinds of things we whip up when we aren’t in the mood to make a big hullabaloo. Or even a little kerfuffle.
The funny thing