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mexican-stew recipe

Date: Fri, 4 Aug 1995 09:37:14 -0400 (EDT)
 From: Janice Gordon (jgordon@cce.cornell.edu)
 For Pat who is allergic to tomatoes, and anyone else
 who gets tires of tomato based stuff:
 Mexican Stew
 2 - 3 cups chili sauce (recipe follows)
 1 large onion
 1 medium zucchini, cubed
 1 cup frozen corn (or fresh sut off the cob)
 1 cup fresh green beans, 1" pieces
 1 medium potato, cubed
 1 teaspoon ground cumin
 1 teaspoon dried or 1 tablespoon fresh oregano
 1 cup beans and/or 1/2 pound low fat tofu or tempeh, 
 cut into cubes
 Stew it all in a large pot for about 1 hour.  Serve over
 polenta, rice, noodles, etc.
 Obviously, delete and add vegetables to your taste!
 For those who prefer more spicy, add a can of green chilies or 
 even some jalapenos.  For those who prefer is milder,
 add a chopped tomato, or serve ff yogurt or sourcream to
 "soften" it a bit.
 Chili sauce 
 dried chilies, read package for "mild" or "hot" to your taste,
 soak in boiling water for at least 1 hour, over night is okay.
 Blend the chilies in blender until smooth, addingthe soaking 
 liquid to the right consistency.  If you want it really smooth,
 you will need to strain it as some of the skin remains in pieces.
 (I don't bother)
 kwvegan vegan