Inspiration and Adaptation
When it’s about a hundred degrees outside on a Sunday afternoon, I like to park myself on an air-conditioned couch and watch the cooking shows on PBS. Unfortunately, they are often excessively meat-laden - I had to turn off America’s Test Kitchen last weekend when they started using a model cow to show where a certain cut of steak comes from. But often the shows will have some nifty ideas that will work for vegetarians - sometimes as is, and sometimes with a bit of tweaking. With just a few simple substitutions, most recipes can be veganized with good results.
For example, when I ventured to turn the TV back on, Rick Bayless was making brunch on Mexico - One Plate at a Time. The Carmelized Mango Tart hooked me right away. It’s already vegetarian and it would take only a little adaptation (substitute margarine for butter, for example) to make vegan. And his recipe for Chilaquiles for a Crowd definitely had possibilities, in spite of its abundant chicken and dairy elements. Just a few hours later, in fact, I was able to adapt the recipe into supper:
“Chilaquiles for a Couple of Vegans”
2 tsp. olive oil
1 cup chopped onions (divided use)
8 oz. jarred tomatillo salsa
1 cup vegetable broth (one cup water, plus 1 tsp. Vogue Vege Base)
6 oz. tortilla chips
3/4 cup shredded vegan “cheese” (divided use) (I used a mixture of the mozzarella Teese and cheddar Cheezly that I wrote about last week. They worked wonderfully in this dish.)
1 cup shredded vegan “chicken” strips. (Next time, I may use canned black beans to sub for the chicken)
1/4 cup vegan “sour cream” (There are commercial products, but this was a homemade concoction of tofu blended with lemon juice, etc., similar to this recipe.)
About 1/2 cup chopped cilantro (to taste)
Optional garnish:
1/2 tomato, cut into thin wedges
1 small avocado, cut into thin wedges.
Lemon juice
Hot sauce
Measure and chop everything beforehand (except the avocado, since it will brown quickly). Heat the oil in a saucepan big enough to hold all the chips, and saute about 2/3 of the onions until they are browned. Add the salsa and broth, and bring to a rolling boil. Turn off the heat. Add the tortilla chips, and push them gently most of the way down into the liquid, though some will remain on top. Sprinkle on the “chicken” and about 2/3 of the “cheese.” Cover and let stand for three to four minutes. Use the time to peel and slice the avocado, and sprinkle the slices with lemon juice to prevent browning. Gently stir the chilaquiles to mix everything thoroughly.
To plate up, spoon a serving of chilaquiles in the center of a plate. Drizzle on the sour cream, and sprinkle with the remaining “cheese” and onions, and the cilantro. Then make a ring of alternating tomato and avocado slices around the chilaquiles. Season to taste with the hot sauce, admire and enjoy.
