Ingredients (use vegan versions):

• 8 poblano chiles (canned green chiles okay)
• 1 pound firm tofu
• 1 cup white flour
• 3/4 cup unsweetened vegan soymilk
• salt and pepper
• vegetable oil
• 2 cups tomato sauce
• 1 teaspoon olive oil
• 1 teaspoon cumin powder
• 1 small onion, diced
• chili powder, to taste (optional)

Directions:

This is a modification of my grandmother’s
traditional chile rellenos recipe. Note that the
traditional recipe calls for beaten egg whites
instead of the flour/soymilk batter and cheese
instead of tofu. The recipe sounds a lot more
complicated than it actually is!

Roast chiles* until skin begins to blister on all
sides (this will require turning the chiles).
You can do this over an open flame or on a cast-
iron skillet. (I prefer to use a comal – a flat
cast-iron skillet.) Set chiles aside to cool.

In a small pan, simmer diced onion, cumin, salt
and pepper in olive oil until the onions become
translucent. (You can also add chili powder if
you prefer.) Add tomato sauce. Simmer, stirring
occasionally, for at least 20 minutes, but
preferably longer.

In a small mixing bowl, whisk flour, soymilk, and
pinch of salt. The batter should be thick, but
not so thick that you can’t move a whisk through
it easily. (You might have to adjust the
flour/soy milk ratio accordingly.) Set aside.

Slice tofu into 3/8″ slices.

Peel the cooled chiles.* The skin should pull
off easily. (Don’t worry, the chiles aren’t hot;
you’ll be able to touch your contact lenses and
eyes without any irritation.) Using a small
knife, core the chiles, seeds and all, by slicing
off the stem side.

Stuff the chiles with one slice of tofu, dip in
batter, and fry in vegetable oil until each side
is golden. Set on dry paper towels to drain
excess oil.

Serve the chile rellenos with a dollop of the
tomato sauce and enjoy!

* If using canned chiles, skip this step.

Serves: 4

Preparation time: 30-45 minutes

Ingredients (use vegan versions):

• 1 can black beans, rinsed and drained
• 1/4 yellow onion, chopped
• 1 clove garlic, chopped
• 4 button mushrooms, sliced
• 1 tb yellow vegan mustard (prepared)
• olive oil
• chili powder
• cayenne pepper

Directions:

Heat some olive oil in a skillet (or use lemon juice for low fat), then add the garlic, onion, and mushrooms and saute until the onions are almost, but not quite translucent. Add chili powder and cayenne pepper to taste, and stir for about 30 seconds. Then add the mustard, and continue to stir for another 30 seconds. Add the rinsed, drained black beans, and let the whole mess simmer for a few minutes.

These beans are very good as a part of taco salad, burritos, etc. They’re also good just folded up in a heated corn tortilla.

Serves: 3

Preparation time: 15 min.

Ingredients (use vegan versions):

• 1/3 Cup Pineapple Juice
• 1/3 Cup Peanut Butter
• 3 Tbl. Soy Sauce
• 1 teaspoon Chili Powder
• 1/2 teaspoon Paprika
• 1/2 teaspoon Cayenne Pepper (or to taste)
• 1/4 teaspoon garlic powder
• Sesame Oil to taste

Directions:

Mix ingredients together. Heat or eat cold with veggies.

Preparation time: 10 min.

Serves:

Ingredients (use vegan versions):

• 1 cup textured soy protein
• 3/4 cup boiling water
• 1 tbs vegan vegan Worcestershire sauce
• 2 tbs hot pepper sauce
• 3 tsp chili powder
• 2 med zucini, cubed
• 1 lg. onion, chopped
• 4 cloves garlic , chopped
• 1 6oz can tomato paste
• 1 8oz can tomatoes
• 2 16 oz cans beans, kidney, or pink or ect.

Directions:

Combine 1st four ingredients, add 1 tsp chili powder, set aside.
Saute zucchini,onion,and garlic, with oil. Add remaining ingredients including the textured soy protein
and 2 more tsp chili powder. Cook for 1/2 hour, add water if necessary.

Ejoy!!!!!!! Recipe by Angie Heckler, Newark, De.

Serves: 8

Preparation time: 1 hour

Nutrition Information: no info available but this is good. You will love it!

Ingredients (use vegan versions):

• 1 small onion, chopped
• 1 large-ish clove garlic, minced
• olive oil
• 1-2 carrots, grated
• 1-2 small zucchini, grated
• 1-2 small yellow squash, grated
• 1 lg. can tomatoes (30 oz)
• 1 can kidney beans (we like light red; 15-oz can)
• cumin to taste (1+ tsp)
• chili powder to taste (1+ tsp)

Directions:

Saute the onion and garlic in 1-2 Tbs olive oil until onion is
translucent (we usually overcook, but this doesn’t seem to matter).
Add cumin and chili powder; stir to coat onions. Add grated veggies
and stir some more. Add the kidney beans and their liquid, and the
tomatoes and their liquid (I like to cut up the tomatoes if
they’re whole, but if you’re not too hungry to let the chili simmer
for a long time, they will fall apart of their own accord
eventually…) Simmer until the veggies are limp, about 30 minutes minimum.

This is really good served with polenta or vegan cornbread.

Serves: about 6

Preparation time: 1 hour?