"Recipes from the Chef's Kitchen"

Show 424

Roberta Kalechofsky

Co-Author of The Jewish Vegetarian Year Cookbook

website:  http://www.micahbooks.com

Variations on Basic Sloppy Joe Recipe
(This recipe is not in this cookbook but the basic recipe
is in the cookbook Tofu Cookery,
by Louise Hagler, Book Co. Publisher)

This is a great holiday dish when children are home
from school and you have to make
quick, big dishes.

1)   Saute and/or sweat 1 chopped medium onion, in about 2
       tbsp. of olive oil.
2)   Add 1 medium green pepper chopped; cook about 5 minutes.
3)   Add 2 cloves of minced garlic.
4)   Add 1 lb. of crumbled firm tofu and 2 tbsp. of soy sauce.
5)   Cook until tofu starts to brown slightly.
6)   Add 1 can or cup of tomato sauce (or to taste).
7)   Add 1 tbsp. chili powder (or to taste).
8)   Add 1/2 tsp. cumin powder (or to taste).

Optional Additions:
9)   Three large diced olives.
10) A drained can of kidney beans.
11) 1/4 tsp. hot Chinese oil.

Serve over warm pita bread of any soft bread or rolls.
Excellent with a simple green salad.

Leftover uses: Serve over spaghetti or bread noodles.

Creamy Topping
(From The Jewish Vegetarian Year Cookbook)

1) 1 cup firm tofu.
2) 1/4 cup vegetable oil.
3) 2 tablespoons honey or sugar.
4) 1 tablespoon lemon juice.
5) 1 teaspoon vanilla.
6) Dash of salt.

Combine all ingredients and blend until smooth.  Chill.
May need some stirring before serving.

Substitute for vanilla...1/2 teaspoon rum flavoring.

Serve over fruit compote, strawberries, baked apples, frozen berries, etc.

For Thanksgiving, serve over pumpkin pie or pecan pie for a really sumptuous dessert.

Good Eating!!!