TOMATILLO RECIPES VEGETARIAN RECIPES

Name: Tomatillo Soup (Vegetarian)
Prep time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 tb olive oil; 1 ts Dried sage; 1/4 c Poblano chile; seeded &; 2 md Carrots; sliced; 1 ts Dried Oregano; 1/2 c Red bell pepper; seeded &; 1/4 c Chopped cilantro; 1/2 c Yellow bell pepper; seeded &; 6 c Water; 1 tb Ground red chile; 1 ts Kosher salt; 1 tb Ground cumin; 1/3 c Fresh orange juice; 3 Stalks celery; sliced; 2 c Tomatillos; sliced; (husks removed); 1 lg Leek*; sliced; 1 ts Dried thyme; 1/4 c Fresh lime juice

TOMATILLO SOUP (VEGETARIAN) - BIGOVEN

Tomatillo Soup (Vegetarian) - BigOven image

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Total Time 45 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 19

Ingredients

1 tb olive oil
1 ts Dried sage
1/4 c Poblano chile; seeded &
2 md Carrots; sliced
1 ts Dried Oregano
1/2 c Red bell pepper; seeded &
1/4 c Chopped cilantro
1/2 c Yellow bell pepper; seeded &
6 c Water
1 tb Ground red chile
1 ts Kosher salt
1 tb Ground cumin
1/3 c Fresh orange juice
3 Stalks celery; sliced
2 c Tomatillos; sliced
(husks removed)
1 lg Leek*; sliced
1 ts Dried thyme
1/4 c Fresh lime juice

Steps:

"*white & tender green parts In large pan over medium heat, saute the celery, leek, carrots, bell peppers, poblano, and tomatillos in olive oil. Add oregano, thyme, sage, cumin, red chile and salt. Add water to cover and simmer until tender. Add juices and cilatnro. Season with salt to taste. Serves 6. Authors note: Soup keeps well and tastes very good the second and even third day after preparation, so dont hestiate to make this early. Restaurant: Garlands Oak Creek Lodge, Sedona, Arizona, Chef Amanda Stine. Book: Vegetarian Southwest, recipes from the regions favorite restaurants, by Lon Walters, 1998; ISBN: 0-87358-710-3. Recipe by: Garlands Oak Creek Lodge, Sedona, Arizona "

Nutrition Facts : Calories 17 calories, FatContent 1.07871333405427 g, CarbohydrateContent 2.03739500131465 g, CholesterolContent 0 mg, FiberContent 0.388193331766873 g, ProteinContent 0.465092500569083 g, SaturatedFatContent 0.125195366711149 g, ServingSize 1 1 Serving (132g), SodiumContent 201.167966672271 mg, SugarContent 1.64920166954778 g, TransFatContent 0.0999180834436045 g

TOFU-TOMATILLO STEW | MARTHA STEWART

Tofu-Tomatillo Stew | Martha Stewart image

For a meatless main that is worthy of your next vegetarian night, try this Mexican-inspired stew that swaps the usual pork or chicken for crispy spiced tofu.

Provided by Greg Lofts

Categories Mexican Recipes

Total Time 45 minutes

Prep Time 20 minutes

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 pound tomatillos, quartered (about 3 cups)
1 white onion, quartered, 1 quarter chopped
3 cloves garlic, smashed and peeled
1 cup packed fresh cilantro, plus more leaves for serving
1 jalapeño, halved (seeds removed for less heat, if desired)
3 tablespoons vegetable oil
Kosher salt and freshly ground pepper
2 cups low-sodium vegetable broth
1 can (15 ounces) white hominy, drained and rinsed
16 ounces extra-firm tofu, drained and cut into 1-inch cubes
2 tablespoons taco seasoning
Lime wedges and flour or corn tortillas, blistered, for serving

Steps:

Preheat broiler. In a blender, combine tomatillos, whole onion quarters, garlic, cilantro, jalapeño, 1 tablespoon oil, 1 teaspoon salt, and 1/4 teaspoon pepper; purée until smooth.
Transfer mixture to a medium saucepan and simmer over medium heat until darkened slightly, about 10 minutes. Stir in broth and hominy; simmer until slightly thickened, about 10 minutes more. Season to taste.
Meanwhile, pat tofu dry; toss on a rimmed baking sheet with remaining 2 tablespoons oil and taco seasoning. Broil, stirring a few times, until a golden-brown crust forms on tofu in places, 15 to 20 minutes. Serve stew topped with tofu, cilantro leaves, and chopped onion (optional), with lime wedges and tortillas.

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