Two Matchbox 20 concerts, a trip to London, greek food, Chinese food, shopping, a Brothers & Sisters marathon and a few cocktails! Haven’t done much cooking, aside from a couple of tofu scrambles, which I have now got my (omni) friend Vicki hooked on. I also got her hooked on Supernatural, but that’s a whole ‘nother story!
Today I had dinner at the parents’ house and normally I cook but today my mum did it all and made an awesome tomato puff pastry tart which I stole the recipe from her for – I do wish I’d taken my camera because they were pretty as well as tasty.
Also, I had left a book there and she made the coconut cake which she filled with strawberry jam and buttercream. If you have THIS BOOK – I really recommend you make this cake. It is freaking DELICIOUS!! Back on the wagon tomorrow!
But I did have Saturday night to cook and I went for enchiladas. I used to make enchiladas all the time before I went veg*n and loved them. They are so easy to make but have a few stages so can be time-consuming.
Originally, this recipe was from the GI diet book but I have modified it to take out the animal fat and cholesterol and here is my veganised version:
Ingredients:
2 tsp cumin
1 tsp chilli powder
1 tsp paprika
1 tsp dried oregano
½ tsp salt
¼ tsp pepper
2-3 tbsp olive oil, plus more for sautéing
½ block Cauldron firm tofu, drained & pressed
½ red pepper
½ yellow pepper (or use one of either instead of half of each)
1 small/medium onion
2 or 3 rings of jalapeno chilli (from a jar of nacho chillis)
Small tin (or half a regular tin) chopped tomatoes – juice drained off
Small tin (or half a regular tin) kidney (or other) beans
4 flour or corn tortillas
Method:
Cut the tofu into small cubes. Mix together the cumin, chilli, paprika, oregano and salt & pepper in a small bowl. Add oil a tablespoon at a time until you have a loose paste.
Add the tofu and stir well. Put aside for as long as you can but at least half an hour.
Preheat the oven to 190°C.
Slice the onion and peppers into strips.
Heat a frying pan or wok and tip in the tofu and fry for a few minutes. Remove the tofu from the pan and put aside.
Add some oil to the pan and add the onions and peppers. Saute until softened (about 5 minutes). Add back the tofu plus the tomatoes, beans and chilli. Taste and adjust seasoning if required.
![](http://img.photobucket.com/albums/v432/candybaps/CIMG2261.jpg)
Split the mixture between the tortillas. Smoosh it into an oblongy shape and roll the two sides of the tortilla in.
![](http://img.photobucket.com/albums/v432/candybaps/CIMG2265.jpg)
![](http://img.photobucket.com/albums/v432/candybaps/CIMG2267.jpg)
Cover with foil and bake for 35 minutes. After this time, remove the foil and bake for a further 5 minutes. This gets the tortillas all crispy, which I think is the best part.
You can dollop some vegan sour cream and soy cheese on top if you want but I served them with homemade guacamole and salsa.
The rest of the tortillas I just cut up and baked alongside the enchiladas for about 4 mins on each side - et voila, homemade tortilla chips. Great with the salsa & guac that was leftover.
Cooking to: Matchbox 20 - All their albums on random.
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