Recipes From Palomino
BBQ Tofu Salad1/2 lb. firm tofu (preferably herb tofu)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.
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
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 onionsCook 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.
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
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 StyleMix all the ingredients in a bowl and serve. Makes 5 cups
1 1/2 cups vegan mayonnaise (preferably Vegenaise)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. minced fresh garlic
Dash pepper
