Mexican Stew

April 13, 2009

Ingredients (use vegan versions):

* 2 - 3 cups chili sauce (recipe follows)
* 1 large onion
* 1 medium zucchini, cubed
* 1 cup frozen corn (or fresh sut off the cob)
* 1 cup fresh green beans, 1″ pieces
* 1 medium potato, cubed
* 1 teaspoon ground cumin
* 1 teaspoon dried or 1 tablespoon fresh oregano
* 1 cup beans and/or 1/2 pound low fat tofu or tempeh,
* cut into cubes

Directions:

Stew it all in a large pot for about 1 hour. Serve over
polenta, rice, noodles, etc.

Obviously, delete and add vegetables to your taste!

For those who prefer more spicy, add a can of green chilies or
even some jalapenos. For those who prefer is milder,
add a chopped tomato, or serve ff yogurt or sourcream to
“soften” it a bit.

Chili sauce:

Ingredients (use vegan versions):

* dried chilies

Directions:

Read chili package for “mild” or “hot” to your taste, soak in boiling
water for at least 1 hour, over night is okay. Blend the chilies in
blender until smooth, adding the soaking liquid to the right
consistency. If you want it really smooth, you will need to strain it
as some of the skin remains in pieces. (I don’t bother)