*BLACK BEAN OLE*

Posted by Bev on November 4, 2001, 11:40 am

Ingredients

• 3 cups cooked brown rice

• 3 cups cooked black beans (on the soupy side)

• 2 cups chopped tomatoes

• 1 & 1/2 cups fresh corn kernels

• 1 &1/2 cups sliced pitted black olives

• 1 bunch green onions, chopped

• 1 & 1/2 cups Pimiento Cashew Cheese (see recipe below)

• 2 cups crushed whole-grain corn chips

Directions:

1) Preheat oven to 350 F.
2) Layer ingredients in a 13x9-inch baking dish, in order given.
3) Bake for 20 minutes or until bubbly.
4) ENJOY!

Note: If you don't want to make the vegetarian cheese sauce below, you can use grated soy cheese or grated regular cheese, but the finished product won't be as moist and casserole-like.

*PIMIENTO CASHEW CHEESE *

Ingredients:

• 1 cup water

• 1 cup raw cashews, well rinsed

• 1 jar (4 ounces) pimientos, undrained ***

• 1/4 cup nutritional yeast flakes

• 1/4 cup fresh lemon juice

• 2 tablespoons unhulled sesame seeds

• 1 & 1/2 teaspoons onion powder

• 1 teaspoon salt

• 1/2 teaspoon garlic powder

• 1 teaspoon Bakon seasoning (optional)

Directions:

1) Place all ingredients in blender band blend until creamy smooth, approximatley 4 minutes. Makes 2 & 1/2 to 3 cups.
2) Store in the refrigerator in tightly sealed plastic containers or glass jars. It will keep
for about 10 days.

This "cheese" sauce can be used as a dip for raw vegetables or as a delicious salad dressing. You'll find any of the ingredients at a health food store.

*** Pimientos are roasted red peppers. You can always make your own!

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~Hot Sauce & Tostito Chips~

Here is my homemade recipe for Hot Sauce.

Posted by Jude on November 4, 2001, 10:12 am

I take about 6 plum tomatoes and roast 3 of them over the flame on the stove. The other 3 I boil just until the skins crack. Also 1/2 an onion, roasted, the other half boiled with the tomatoes, 1 clove of garlic, about 1 pesos worth of cilantro (about maybe 1/2 a cup chopped up or more if you love it like I do) and 2 chile peppers dried (like the ones in the graphic) here called chiles de arbol, roast them over the flame too (but be careful as they can make your eyes cry, will tell you a story about that later) and then I put all this in the food chopper and whiz it until it is soupy add salt to taste and ENJOY!!!!Wow it is so good, I want some right now. Get out the Tostito Chips!!!!

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~ VEGETARIAN TAMALE FILLING~

Posted by Rose on November 4, 2001, 12:39 pm
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

• 2 c Sharp cheddar cheese

• 2 c Shredded swiss or white

• Cheddar cheese

• 2/3 c Chopped black olives

• 2/3 c Chopped pine nuts

• 2 Onions, chopped

• 8 cl Garlic

• 2 tb Dried oregano

• 2 ts Ground cumin

• 1 cn Whole kernel corn, drained

• 2 cn (4-oz each) green chilies,

• Chopped

• 2 ts Olive oil

Directions:
Contributed to the echo by: Leti Labell Original recipe from "The Pink Adobe Cookbook", by Rosalea Murphy. Vegetarian Tamale Filling Use the food processor (if you can) to grate the cheese. Also, I
chopped the onions and the garlic in the food
processor.

Combine all ingredients in a large bowl.

~VEGETARIAN FAJITAS~

Yield: 8 servings
8 Flour tortillas

--------------------------FAJITAS--------------------------

• 1/2 Wheat roast, sliced into
  -fajita strips

• 2 lg Garlic cloves, minced

• 2 tb Fresh lime juice

• 2 tb Fresh orange juice

• 2 tb Red wine vinegar

• 1/4 ts Cayenne pepper

• 1/2 ts Black pepper

• 1 tb Brown sugar

• 3 tb Olive oil

• 3 tb Chopped fresh cilantro

-------------------------GUACAMOLE-------------------------

• 2 Avocadoes, pitted, peeled

• 2 tb Lime juice

• 1 Garlic clove, finely minced

• 1 md Tomato, chopped

• 2 tb Chopped cilantro

• 1/2 ts Salt

• 1/4 ts Cumin powder

• 1/4 ts Black pepper
  

SAUTEED BELL PEPPERS,ONION

• 1 tb Olive oil

• 1 Each red and yellow bell

• -peppers,sliced into strips

• 1 md Onion, sliced

• 2 ts Red wine vinegar

• 1/2 ts EACH salt and sugar

Instructions for fajitas:

Mix the lime juice, orange juice, vinegar, cayenne and black pepper and brown sugar. Add the oil and chopped cilantro. Pour over fajita strips and marinate for one hour to overnight.

Grill fajita strips or saute in a non-stick skillet with a little oil.

While cooking fajitas, heat flour tortillas tightly wrapped in foil in a 300-degree oven for 10 minutes.

For each fajita, spread a layer of guacamole over a warm flour tortilla. Place several fajita strips and sauteed bell peppers in center of tortilla; top with picante sauce and roll up.

Guacamole:

Mash avocado well; add other ingredients.

Sauteed bell peppers and onion:

Saute bell peppers and onion in oil until tender-crisp, about 5 minutes. Add vinegar, salt and sugar.

Recipe by Shirley Wilkes-Johnson

~Mexican Orange Candy~

Yield: 1 Servings

Directions:

1 c Sugar; carmelized
1/4 c Boiling water
2 c Sugar
1 c Heavy cream
1/8 ts Salt
1 tb Orange rind
1 c Walnuts; chopped

Directions:

*Recipe by: Mexican Fiesta Recipes Carmelize sugar in hot frying pan. Keep shaking the pan to prevent burning. Add the boiling water to carmelize sugar and boil until dissolved. Add remaining 2 cups sugar, salt and cream. Boil to the soft ball stage. Just before the candy's done add orange rind.

*Remove from fire and cool by beating. Add the nuts. Drop by the teaspoonful onto waxed paper. After the candy has completely set wrap in small individual pieces of aluminum foil. This keeps it fresh indefinitely.

~Virgin Mexican Sunrise Punch~

Yield: 6 servings

Ingredients:

• 1 cn Orange juice concentrate

• 1 cn Lemonade concentrate

• 1 cn Limeade concentrate

• 9 c Water

• 1 cn Ginger ale (12 oz.)

• Grenadine syrup (optional)

• Lime slices; for garnish

• Ice cubes
  

Put frozen juices in a medium-size punch bowl or large pitcher. Stir
in water. Add ginger ale, and if desired, about 1/4 cup
grenadine. Add ice; stir again. Garnish with lime slices. Makes 12
cups.

~ Mexican Wedding Cakes~

Yield: 1 servings

Ingredients:

• 1 cup softened butter

• 1/2 cup powdered sugar

• 2 cups all purpose flour

• 1 teaspoon vanilla

• dash of salt