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Home > Dining Out > Restaurant Guide > Palomino
Recipes From Palomino
BBQ Tofu Salad
1/2 lb. firm tofu (preferably herb tofu)
1/2 cup diced green peppers
1/2 cup diced Spanish onion
2 Tbsp. roughly chopped cilantro
1/2 tsp. cumin
1/2 cup whole-kernel corn
1/2 cup mayonnaise substitute (preferably Vegenaise)
1/4 cup vegan barbecue sauce
Wrap the tofu in clean towels and gently squeeze to get the water out. Dice into 1/2-inch cubes.
Dice the green peppers and onions. Chop the cilantro into small pieces.
Combine these ingredients into a large bowl, being careful not to break the tofu cubes.
Combine the cumin, corn, vegan mayonnaise, and barbecue sauce in a small bowl. Mix well.
Gently combine the tofu mixture with the dressing.
Makes enough salad for 6 sandwiches
Vegan Red Beans and Rice
1 cup diced onions
1 cup diced celery
1 cup diced green pepper
48-oz. can diced tomatoes (with juice)
48-oz. can red beans (with juice)
1/2 cup garlic, diced
3 bay leaves
3 Tbsp. dried thyme
1/2 tsp. cayenne pepper
2 Tbsp. paprika
1 Tbsp. black pepper
1 Tbsp. onion powder
3/4 cup vegetarian margarine
3/4 cup all-purpose flour
1/2 cup vegetable stock (if necessary)
Salt, to taste
Dash liquid smoke, to taste
Cook the onions, celery, and peppers over a very low heat in a large pot
with a small amount of oil. Cook until translucent but not brown.
Add the tomatoes and red beans (with juice). Stir in the garlic and seasonings
(except for the salt and liquid smoke).
Simmer over low heat until tender.
Make a medium-brown roux: Melt the margarine in a saucepan on medium heat.
Whisk in the flour. Turn the heat to high and whisk constantly until the
roux is the color of caramel sauce. Remove from heat and continue stirring
for a few minutes to cool it a bit. (It will still be very hot.) Let stand
for about 15 minutes.
Stir the simmering beans and vegetables while slowly adding the roux a little
bit at a time until you’ve reached your desired consistency. If you
accidentally add too much roux, vegetarian stock can be added to dilute
it.
Add the salt and the liquid smoke and stir. Serve over rice.
Makes 5 large servings
Ranch Dressing
2 1/2 containers Sour Supreme, Guacamole Style
1 1/2 cups vegan mayonnaise (preferably Vegenaise)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. minced fresh garlic
Dash pepper
Mix all the ingredients in a bowl and serve.
Makes 5 cups
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