AN ABUNDANCE OF GREEN TOMATOES

With a mild autumn and plenty of rain, an abundance of tomatoes grew, but many are still green and will not ripen before the frost gets to them.  With colder nights looming, the green fruit was harvested and brought inside.

Then some research was needed to find recipes to use the tomatoes that are unlikely to ripen in the next few weeks.  After reviewing several delicious-sounding recipes, one from Kate Ramos was found for green tomato beef chili, which was adapted using tofu "beef", with mushrooms added for a touch of umami.

Tofu "beef":  One block tofu, olive oil, 2 tbs tamari, dash liquid smoke.  Heat olive oil in a cast iron pan, add crumbled (or coarsely grated) tofu and heat until most of liquid is evaporated.  Add tamari and liquid smoke.

Green Tomato Chili:  saute one diced white onion in olive oil until golden.  Add sliced mushrooms (any kind) and continue to saute until mushrooms are soft.  Add 2 diced poblano and 1 diced jalepeno pepper along with 3 cloves minced garlic.  Saute 3-5 minutes, then add 1 tbs. each chili powder, cumin seeds and mexican oregano, plus 2 tsp. smoked paprika.  Mix spices into sauted vegetables and heat for 1 minute.  Drain, rinse and add two 15-oz. cans beans to the pot (any kind will do) along with 3-5 chopped green tomatoes (more if small, less if tomatoes are large), the tofu "beef" and enough vegetable broth to almost cover the chili.  Simmer 30-40 minutes, then add chopped cilantro.

Serve with your favorite chili toppings and a squeeze of lime: diced scallions, avocado, chopped cilantro, chopped chives, shredded cheddar, lime, etc.

Delicious!