Weekly Wire
Weekly Alibi Vegetarian Recipes

By Staff

MAY 11, 1998: 

Clara's Tofu Tacos

1/4 cup vegetable oil
12 small corn tortillas
1 pound firm tofu
1 sliced lime
Spike to taste (Spike is a seasoning that can be found in the natural foods section of most grocery stores. If it is not available, substitute lemon pepper and salt.)

In a medium skillet, bring the vegetable oil to medium-high heat. Place a tortilla in the oil and let it sit until it begins to get crispy (about 30 seconds). Flip it and crumble tofu on top--just enough to cover half the tortilla. Add Spike and lime juice to taste. Fold the tortilla over and heat until the tofu is warmed through (usually less than a minute). Remove from heat and eat. Repeat until you run out of ingredients.

Clara's Tofu Tacos are about the greasiest vegan snack you can hope for. They make for great casual dining, when you and your friends don't mind standing around the kitchen and gobbling tacos as they come off the griddle. The recipe can be fiddled with, too. Try adding tomatoes, fresh salsa or green chile.

--Noah Masterson


Roasted Eggplant Dip

1 large eggplant
1 tablespoon brown sugar
1 teaspoon soy sauce
1/2 teaspoon salt
2 tablespoons Thai red chili paste
2 tablespoons fresh-squeezed lime or lemon juice
1/4 cup finely chopped fresh cilantro leaves
2 green onions, sliced thin
Preheat oven to 450fl F. Cut eggplant in half lengthwise and place on greased baking sheet, cut side down. Bake until the flesh is soft and the purple skin is a dark, burnished brown, about 30 minutes. Remove from oven and allow to cool.

Scoop out the flesh and transfer it to food processor or blender. Add sugar, soy sauce, salt, chili paste and lime or lemon juice. Process to a thick, coarse purée, scraping down sides as necessary to grind evenly.

Stir in the chopped cilantro and green onions. Garnish with fresh cilantro leaves and serve at room temperature.

--Hayley Sparks


Moroccan Eggplant Couscous

2 teaspoons curry powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoons freshly ground pepper
1 tablespoon olive oil
8 cups eggplant, cubed into half-inch bits
2 1/2 cups chopped tomato
1 1/2 cups chopped red onion
1 cup chopped carrot
1 cup chopped green cabbage
1 tablespoon minced peeled ginger root (use less if ginger is too strong for you)
2 minced garlic cloves
2 cups tomato juice
1 cup orange juice
1 cup water
2 cups uncooked couscous
Combine first five ingredients in a small bowl and stir well. Heat oil in an oven-proof Dutch oven or stovetop-safe casserole dish over medium-high heat. Add spice mixture, eggplant, tomato, onion, carrot, green cabbage, ginger root and garlic. Sauté three minutes. Add tomato juice, orange juice and water. Bring to a boil. Reduce heat and simmer for two minutes. Remove from heat. Stir in couscous. Cover and bake at 350° for 20 minutes. Yields six 2-cup servings.

--Amy Currens


Miso Soup

6 cups water
1/2 to 3/4 golden or red miso (find it at veggie-friendly or Asian supermarkets)
2 tablespoons sake or rice vinegar
1 tablespoon dried Wakame seaweed (find it at veggie-friendly or Asian supermarkets)
2 tablespoons chopped green onion
1/4 cup semi-firm tofu
Bring water to a boil and add miso. Let miso and water blend over medium-high heat. Add sake and tofu. Let simmer over low-medium heat for 10 minutes. Add seaweed and onions and simmer over low-medium heat for about five minutes. Makes about six servings.

--Amy Currens


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