As you read the recipe it might look like a lot of work, but really I just like to break down every little step. Also, the key to making this recipe easy is the prep work, having everything ready to go before you start makes it pretty quick and simple. I also acknowledge, this isn't really a "pretty" recipe in the end, but it does taste quite good.
Vegan Enchiladas
Ingredients:
Sauce -
1 Tbs Canola or Vegetable Oil
1 Small Onion
3 Cloves of Garlic
3 Tbs Chili Powder
2 Tsp Ground Cumin
2 Tsp Sugar
1 14 Oz Can Tomato Sauce
1/2 C Water
Pinch Salt & Pepper
Filling -
1 15 Oz Can Black Beans
1 Tbs Canola or Vegetable Oil
1 Medium Onion
1 Red or Yellow Bell Pepper
1 Zucchini
1 Yellow Squash
3 Cloves of Garlic
1 1/2 C Enchilada Sauce (see above)
1 14 Oz Brick of Firm Tofu
2 Tbs Olive Oil
2 Tbs Nutritional Yeast* See bottom of post for where to find this
2 Cloves of garlic
1/2 C Minced Cilantro (optional)
Corn Tortillas
Step 1: As I mentioned above, the prep work for this recipe is the key to keeping this simple. So for the first step you should dice the onions, bell pepper, zucchini, and squash. Mince 6 of the 8 cloves of garlic (leave two whole, but peeled). Drain and rinse the black beans. Put half of the black beans in a bowl and mash with a fork.
Step 2: Another prep work step, I know, but I wanted to single this out for those not familiar with using tofu. You need to press the liquid out of the tofu. Here is my method: place a folded paper towel on a cutting board or plate, place the brick of tofu on the paper towel, place another folded paper towel on top of the tofu, place something slightly heavy (but not too heavy) on to of everything. I use a set of ceramic measuring cups as my something heavy. Leave this set-up in place until you reach the tofu blending step below.
Step 3: Heat 1 Tbs of your oil in a small sauce pan over medium heat. Once heated, add 3 minced cloves of garlic and the small diced onion.
Step 4: Saute the onions and garlic until soft and translucent. Add the cumin, chili powder, and sugar. Stir until fragrant (about 30 seconds), add tomato sauce and water. Bring to a light boil, reduce heat to low and allow to simmer while you make the filling. Begin preheating the oven to 425 degrees.
Step 5: And now you are ready to make the tofu mixture. Break the drained tofu into pieces and place in a food processor, add the two whole cloves of garlic, 2 Tbs olive oil, and 2 Tbs Nutritional Yeast.
Step 6: Blend with the food processor until the texture is creamy. Transfer to a large mixing bowl, then just set this aside while you cook the chopped veggies.
Step 7: Heat Tbs oil in a large pan. Once heated add the last 3 minced garlic cloves, the medium diced onion, and the diced bell pepper. Saute until soft.
Step 8: Add the diced zucchini and yellow sqaush, saute until these new veggies are soft.
Step 9: Add the whole black beans and mashed black beans. Saute until well mixed and heated.
Step 10: Add the cooked veggies, minced cilantro, and 1/2 C enchilada sauce to the bowl with the tofu mixture. Stir together until well blended.
I know, not really pretty, but very yummy! |
I like to cram as many into my dish as possible.
Yeah they cracked on me this time, oh well. |
Once out of the oven serve up and enjoy!
So, maybe not the most Pinterest worthy image, but delicious all the same. |
Sometimes I like to have a little something to snack on while I'm cooking, and this is a perfect little recipe to whip up. Hummus is kind of amazing, you take some softened beans, add some garlic and oil and seasoning, and just blend until creamy. I almost always have black beans on hand so this is the simplest hummus for me to make in a hurry.
Ingredients:
1 15 Oz Can Black Beans
2 Garlic Cloves Peeled
1 Tbs Olive Oil
2 Tsp Ground Cumin
1 Tbs Lemon Juice
Step1: Place all ingredients in a food processor.
Step 2: Blend with the processor until creamy.
Step 3: Serve up with your favorite dipping item, I like almond nut crackers. It's really that simple!
*Finding Nutritional Yeast: Nutritional yeast is a magic ingredient in my opinion. It has a cheesy sort of flavor so it is ideal for people like me who shouldn't eat cheese but still like food that has a cheese flavor. Finding this item, however, may or may not be difficult. I've been seeing more and more recipes calling for it, so I think it should start showing up in main stream grocery stores soon if it's not already there. I got mine from Whole Foods. Some Whole Foods sell nutritional yeast in the bulk section, but for those that don't go to the supplements aisle and you will find it in a canister like the one pictures below. It is a little pricey, this can cost about $13, but the can is HUGE and a little goes a long way so it lasts a really long time.
Have any of you tried making a major modification to a favorite recipe? How did it turn out?
YUM. Super excited to try both of these.
ReplyDelete