Yum!

Hadler’s recipe, developed to yield 6 servings, calls for roasting three “Anaheim” Chiles on a traditional Gas stove-top. I used my outdoor (propane) gas grill to cook ‘em. Also, I cut Hadler’s original recipe in half, as I am cooking for only two.

This is a Vegetarian recipe, but I imagine Vegans could substitute Vegan Mayonnaise, and equally love the dish.

FROM THE AUTHOR:

“Tofu will take on any flavor, and pairing it with curry spices is a great combination. Serve this with sliced raw vegetables for a nice lunch…“

INGREDIENTS

• 3 Anaheim Chiles
• 3 Chapatis or Tortillas
• 7 Oz (200 grams) Firm (or Extra Firm) Tofu
• 1.5 Green Onions, minced
• 1/6 Cup (40 grams) Mayonnaise
• 1/8 Cup (2 grams*) Fresh Cilantro, minced
• 1 tsp. Curry Powder
• 1 tsp. freshly squeezed Lime Juice
• 1/8 tsp. Salt

*Not a typo! Remember: Depending on the density of the material in the cup, the weight in grams of the material will vary. For example, if you fill the cup with Mayonnaise, the cup will weigh much more than if you fill it with Cilantro.
For more info, visit:
http://wiki.answers.com/Q/How_many_grams_are_in_a_cup

DIRECTIONS

PREHEAT
grill to High

GRILL
Anaheim Chiles for 8 to 10 minutes, turning frequently (the skins will blacken). Remove the Chiles from the grill and place in a sealed plastic or paper bag, to cool. Once cooled enough to handle, removed the blackened skins and place the Chiles lengthwise on a cutting board, removing and discarding the stem end and seeds. Set the Chiles aside.

WRAP
the tortillas (or Chapatis) in foil and place on the cooling grill for about 10 minutes, leaving them there until needed so they stay warm.

Meanwhile, cut the Tofu into ½-inch slices and place the slices on a paper towel and cover with another towel. Place a heavy skillet on top, to press excess water from the Tofu. After 15 minutes, place the Tofu slices between fresh towels and repeat the process.

CRUMBLE
the Tofu into a bowl. Mix in the Green Onions, Mayonnaise, Cilantro, Curry Powder, Lime Juice and Salt.

PLACE
a Warm Tortilla/Chaptati on a work surface and place ~one Chile just off center of the bread. Use a spoon to mound one-third of the Tofu mixture on top of the Chile.

FOLD
the bottom and fold in the sides, then roll up tightly. Fill the remaining two Tortillas/Chipatis in the same manner. Serve immediately or individually wrap tightly in plastic or waxed paper to enjoy later.

YIELD: 3 Main Course Servings

PHOTO GALLERY

SUMMARY & REVIEW

This recipe instantly stuck me as “an Egg Salad Sandwich for Vegetarians.” That’s neither an insult nor an attempt to suggest it isn’t flavorful… because it truly is wonderful and tasty.

I’m not sure I grasp the importance of the Anaheim Chile, though. To be honest, I’d never heard of an “Anaheim” Chile (does living 30 miles north of Anaheim, CA count?). In fact, had I not noticed Anaheim Chiles at our local Farmers’ Market, I never would have pursued this recipe… the irony being: I don’t believe this recipe truly REQUIRES Anaheim Chiles to be worthwhile (LOL)!

But I digress. I steamed the tortilla prior to serving, and the flavor was phenomenal, but next time I’ll likely DROP the (relatively obscure) “Anaheim Chile” in favor of a healthy slice of (readily available) Tilamook® Cheddar Cheese!

Prep time is insignificant (especially if you drop the Chile in favor of a l’il cheese — can you tell I grew up in the American Midwest?!), as is Cooking Time. I love this dish, despite my indifference over the primary ingredient.

A REASON TO RATE!

Prep Time: 9.0
Cook Time: 9.0
Ingredients: 8.5
Simplicity: 9.5
Taste: 8.5

__________

Overall Score: 9.00

(1=Poor; 10=Excellent)

I had never heard of a “Cassoulet,” so I looked it up: A white-bean stew of French origin, often containing pork, mutton, garlic sausage, and preserved goose or duck.

So this is a Vegetarian (Vegan, in fact) version of a traditional French Meat Stew.

I’m going to strictly prepare Lysa’s version, which is as follows:

INGREDIENTS

• 1 Medium Onion, diced (white or yellow)
• 1 Tbs. of Garlic, minced
• 2 tsp. Herbes de Provence (Substitute Thyme, if necessary)
• 8 oz. T.V.P. (Textured Veg Protein) Lysa sez, “This is like vegan ground beef – you can also use ground beef but obviously that makes it much less healthy”).
• 15 oz. can of Cannelini Beans
• ½ cup Tomato Sauce
• Smoked Paprika, Salt and Pepper to taste (Lysa sez, “MUST stress that the Hungarian or Smoked Paprika is key – do NOT use regular Paprika. You can usually find the Smoked kind pretty easily in the spice aisle.”)

DIRECTIONS

In a saute pan over medium heat, add 1 tbs. olive oil and the diced onion. cook until translucent and just starting to show some color, 4-6 minutes. Add the garlic and herbes de provence and cook for an additional 1-2 minutes. Remove from pan and place on a plate.

Add 1 tbs. of olive oil and add the TVP (follow directions on the TVP to make it separately beforehand) and saute, scraping the pan occasionally until starting to show signs of carmelization, 4-6 minutes.

Add the onion and garlic back to the pan along with the cannellini beans (and their liquid), tomato sauce and smoked paprika (to taste). Stir to combine, bring to a boil, cover and simmer for about 20 minutes, stirring occasionally so it won’t stick to the bottom as it will get quite thick near the end of cooking. Check for seasoning as the beans will probably need some salt at this point.

I had to go out to get some of the ingredients before I could start (Herbes de Provence, Smoked Paprika and T.V.P.), since my kitchen is a bit anemic right now. I was unable to find the dry-goods T.V.P. at my local store, so I used Yves… If You Please! brand “Meatless Ground,” which is an acceptable substitute. If you are a carnivore, you might simply use Ground Beef.

PHOTO GALLERY

SUMMARY & REVIEW

I absolutely love this dish. While my “serving suggestion” (pictured, above right) is that of an appetizer — a small portion of Cassoulet served with Tostitos® “SCOOPS” chips, this is clearly a MAIN COURSE. I presented the finished dish to my paramour (Chelsea), who exclaimed, “You could make yummy tacos or nachos with this,” adding, “I really expected a spicy dish, but I like that it’s not actually spicy!”

I am most impressed with the versatility of the dish. It’s super-healthy, and if I can’t finish it, I know I could easily throw it in the fridge for several days.  My only “problem” (for lack of a better word) with the recipe is the ingredients… but that’s only because I am such a novice. I had to go to the store to get five of the seven ingredients: 1) Herbs de Provence; 2) Smoked Paprika; 3) T.V.P.;  4) Canellini Beans and; 5) Tomato Sauce.

I really shouldn’t punish this amazing recipe as a result of my anemic pantry, but that’s how it goes. I must say: Even if you have to go to the store to fulfill this food fantasy, you really should; Every ingredient in this recipe is something you will use over and over again. Furthermore, you won’t be disappointed.

Preparation was fast and easy. I spent just 9 minutes prepping the ingredients, and 18 minutes actually cooking (not including the requisite 10 minutes of simmering).

A REASON TO RATE!

Prep Time: 8.5
Simplicity: 9.5
Ingredients: 7.5
Taste: 9.5
__________

Average Score: 8.75

(1=Poor; 10=Excellent)