Vegetarian Chorizo

Recipe Ingredients

2 cups	474ml	(dried - not reconstituted)
		Tvp*
6		Dried anchos or new mexico
		Chile or some combination of
		The two
2		Dried chipotles - optional
		If you want smokey flavor
1/2 teaspoon	2.5ml	Coriander seeds
3		Whole cloves
1/2 teaspoon	2.5ml	Pepercorns
1/2 teaspoon	2.5ml	Oregano
1/4 teaspoon	1.3ml	Cumin seeds

Recipe Instructions

sm Piece cinnamon, about 1/3" X 3/4 " 8 Cloves garlic, peeled and Crushed 2 ts Paprika 2 ts Salt 1/4 c Vinegar 1/2 c Red wine 3/4 c Water or stock 1/4 c Oil or more * TVP = Textured Vegetable Protein, check your local health food stores.

Toast chiles in wok/cast iron skillet until they start to smell roasted. Make sure you don't burn them. Open them and discard seeds and membrane. Cool.

Toast the whole seeds and cinnamon on low in wok/skillet till you smell the roasted smell and cumin is a few shades darker. Do not burn them. Cool down.

Put everything except TVP and liquids into a spice mill and grind. You will probably have to do it in batches. (You may use a blender also, but then add the liquid before blending.) Put TVP in a container. Add spice mixture and liquid and pressed garlic. Stir. (If TVP isn't fully reconstituted after 20 minutes--use your intuition--add some stock, stir, wait another 10 min, and check again.) Add oil.

Stir. Cover well, and stick in your fridge for about 2 days. Really do this. The flavors need to blend. You might want to stir it once or twice a day.

For one serving suggestion, mix with boiled , cubed potatoes.

Variations: Please experiment with the proportions of the spices. Adjust the wine/vinegar/water ratios if you'd like, but keep the liquid total at 1 1/2 cups.

Also, using crumbled tempeh or ground seitan instead of tvp would also be interesting.

Source:
Susan Feniger and Mary Sue Milliken

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