Chiles Rellenos Stuffed with Cassoulet and Smoked Tofu on Rice Cakes
(filling is soyrizo, onion, garlic, cannelinni beans, tomato, tamari, pepper, smoked paprika and applewood smoked tofu)
We tried a different method for getting the skin off a pepper by deep-frying it first, and then peeling it. The cubanelle pepper was also a different choice than the usual poblano, but worked out just fine. The white bean cassoulet with the applewood smoked tofu added a nice combination of flavors and layers to the chile filling.
We weren't sure whether to eat the mutant artichoke or go bowling with it -- it had to steam a good long time, yet the final product was very tasty and not woody at all.
Thursday, February 22, 2007