In a message dated 10/3/99 11:59:50 PM, martinpa@xxxxxxxxxxxxxxxxxxxxx wrote:
<<Also does anyone have a good vegan enchilada sauce recipe?
>>
I like green chile enchiladas:
1 cup diced onions
2-3 cloves garlic, chopped
2 cups veggie broth or water
1 tbs ground cumin
1 tbs chile powder
8 oz canned green chilies
1 lb tomatillos, husked rinsed and quartered
2 cups cilantro, loosely packed
Saute onions, cumin and chile powder in 1/4 cup broth, adding more broth as
needed to keep them from sticking. After about 5 minutes, add green chilies
and saute a few more minutes. Add tomatillos, cilantro and remaining broth
and cook until tomatillos are softened and liquid is reduced to desired
consistency. If you want a really smooth sauce, blenderize. I just serve it
chunkyish. I add ff sour cream for a creamier sauce - I've never tried it,
but I suppose tofu would work as well . . .
Cheri