Posts Tagged ‘enchiladas’

Chef Ayinde’s Vegan Enchiladas

July 25, 2012


These vegan enchiladas are savory enough to win over carnivores.  In fact, vegan chef Ayinde Howell developed the recipe to please a non-vegan girlfriend. The secret is sauteing the tofu long enough to make it chewy (adding essential texture) and adding lots of seasonings to the tofu and the enchilada sauce (giving the rich flavor).

The method of making the enchiladas is this: (1) make enchilada sauce; (2) make tofu filling; (3) warm tortillas, dip in sauce, fill with tofu filling, roll and line up in casserole with the rest of the sauce; and (5) bake. The warming and dipping of the tortillas may seem overly fussy, but this is what helps fuse together the tortillas and the sauce. The tortillas absorb the sauce, becoming soft and chewy in a way that reminds me of the sauce infused breading on eggplant in eggplant Parmesan.

The only difficulty with the dish is that it only serves 2-3. I would double it or serve it with other Mexican dishes (like the creamy rice). I also think that it tastes best when first made, so I would assemble and bake it just before serving.

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Spinach, Corn and Roasted Red Pepper Enchiladas (dairy, but convertible to lactose-free)

May 17, 2012

I think about you, dear readers, I really do. So, when I made these very dairy enchiladas, I thought about those of you who are lactose-intolerant. The recipe calls for eight tortillas and I had a package of ten. With the extra tortillas, I also made some lactose-free enchiladas.

It was an excellent experiment. Crumbled tofu is a perfect substitute for the small amount of cottage cheese in the recipe, and the enchiladas taste fine topped with plain sauce and no cheese. Although, if you wanted to have “cheese” on top, I noticed an interesting product in the local health food store: Daiya cheese style shreds. They are OU pareve. I haven’t tried this product yet (If you have, let me know if you like it).

So make the dairy version offered below, or convert it to lactose-free–your choice.

dairy-free broccoli, corn and red pepper enchiladas with tofu

This recipe is adapted from Simple Vegetarian Pleasures by Jeanne Lemlin. It is similar to a recipe I was given several years ago (and posted about here), except that recipe was a lot cheesier. That recipe always came out like lasagna, which was yummy in its own way. This is a little lighter.

Jeanne Lemlin has at least two other enchilada recipes that sound good and easy: mushroom and bean enchiladas and these zucchini bean enchiladas.

If you are thinking about dairy menus right now, I like to serve a Mexican themed meal, with salad, chili, yellow rice, guacamole, taco shells, some salmon and pasta or enchiladas.

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