-One recipe for delicious huevos rancheros from The Garden of Vegan (slightly modified).
-One recipe for a delicious raspberry compote from the New York Times (funny source, right?).
(adapted from The Garden of Vegan)
We made these for lunch today and they were sooooo good--both me and my meat-eating sister loved them. Make sure you don't overstuff the tortillas!
-1/2 onion, diced
-enough olive oil to cover the bottom of your skillet/frying pan
-1/3 red bell pepper, chopped
-1/2 block of tofu, crumbled
-soy sauce to taste (I use Kikkoman, but you could use Braggs here too)
-all-purpose seasoning to taste (I use Goya brand but you could make your own--the recipe for it in Garden of Vegan calls for chili powder, onion powder, cumin, garlic powder, oregano, paprika, salt and cayenne--or you could just use whatever spices you like!)
-black pepper to taste
-pico de gallo to taste
-hot sauce (optional)
-4 (or as many as you like) corn tortillas
-beans (refried, black, whatever you like)
-soy cheese (optional--I used Tofutti mozzarella slices)
-sliced avocado or guacamole
Preheat the oven to 350 degrees. Saute the onions in the olive oil until they are translucent or slightly browned. Add the red peppers and continue to saute for another minute and a half or so. Add (in this order) the tofu, spices/seasoning, soy sauce and salsa. Start small with the soy sauce, salsa and seasoning--you can add more later. Saute for about 10 more minutes or until the peppers as tender as you like em. Sprinkle a little black pepper over the top and taste what you got. This is the point where you can add more seasoning, soy sauce or salsa if you think it needs it.
Spoon a bit of the mixture in the pan onto each tortilla. On top of the mixture, add a spoonful of beans, soy cheese if you want it, sliced avocado/guacamole, a touch of salsa and hot sauce if you want it. Fold the tortilla over. Stick the folded-over tortillas (with everything inside them) in the oven for about 10 minutes, or until the tops of the tortillas begin to brown. (I just put them in the oven on a plate, but you can use a baking sheet or anything else that works for you.)
Enjoy! This makes 2 medium servings, depending on your appetite and the size of the tortillas you use.
from the New York Times Dining & Wine section
We served this, warm, over mango sorbet a few nights ago with a sprig of mint on top. It was amazing and the raspberry flavor mixed perfectly with the mango. I imagine it would be good with lemon too.
1.5 pints raspberries (better if they're fresh, fine if they're not)
1/4 cup unrefined sugar (more to taste)
1/2 tsp grated lemon zest
Combine raspberries, sugar and lemon zest in a small saucepan and heat over a medium flame. Stir occasionally, making sure that nothing sticks to the bottom of the pan, until sugar has dissolved and desired consistency is reached. Taste mixture and add more sugar if necessary.
Let cool slightly and serve warm over sorbet. This recipe makes about 2 cups (we served it over 8 bowls of sorbet and had plenty of compote left over).