Oddy, From Plain Fare to Fusion Food.
Teuteberg, European Food History.
The 1960s and 1970s witnessed a range of new ingredients, many of which
derived from Asian cuisines but were incorporated in interesting, new ways
in conventional American cuisine in the interest of health, vegetarianism,
or simply novelty. The following is one worth keeping and is in line with
counterculture values. It will taste better if eaten wearing sandals and a tie-
dyed t-shirt—and listening to the Grateful Dead.
Vegetarian Tofu Chili
Take one block of extra-fi rm tofu, and crumble it up with your fi ngers,
squeezing out any extra moisture. Heat a frying pan with a few tablespoons
of olive oil, and fry the crumbled tofu on low temperature, stirring often,
until lightly browned and crispy. Add to this a fi nely chopped onion, fi nely
chopped green and red bell peppers, and a chopped serrano chili pepper.
Season with salt, cumin, and oregano. Continue frying until vegetables are
slightly browned and the spices are fragrant. Next, add some ground chili
powder or paprika. To this, add some vegetable stock, either canned or made
from carrot peelings, onions, celery leaves, and other vegetable scraps. Also
add some chopped tomatoes. Continue cooking until the tomatoes have
fallen apart and the chili has thickened. Serve with brown rice.
Culinary Activity