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This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile



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WHOLE FOOD PLANT BASED QUOTE
Stop worrying about dieting. Just eat whole foods that come out of the earth and not the foods that fertilize it. Ken Carlile, Blogger at www.ieatplants.com


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Ken gets interactive (this is for Deanna)

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VEGAN CHILAQUILES



Brown some corn tortillas


Make your "Eggs"
Any kind of tofu, not necessary to squeeze out the water as it will cook out


Take out your aggression 


Almost there but it looks like egg whites

The Magic of Turmeric

Add in some beans

Tear up your tortillas and add them in


CHILAQUILES


I love this recipe and so did all of the people I made it for.  This was always my favorite way to eat eggs, so I had to come up with a Vegan version.  Take some corn tortillas and brown them on your burner or in a non stick pan...this just gives them some flavor and cooks out the raw taste of the tortillas.  I also like to soak them in a red enchilada sauce for extra flavor.  Look for one without oil.  I found one by Chef Rick Bayless manufactured under the name Frontera. 

Use a package of Non GMO tofu, any kind you have around.
Half bunch of cilantro, chopped
Two good tomatoes (squeeze out the juice with your hands) chopped
Your favorite salsa, about a cup
Rip the tortillas into strips or just roughly rip them apart
1/2 tsp Turmeric (optional.  Adds color to the eggs but also good for you)
1/2 can vegetarian refried beans or cooked (canned and rinsed) black beans
1/2 tsp sweet paprika
1/2 tsp red pepper flakes
Sea Salt and Pepper to taste
Sliced Avocado

In a hot non stick no oil skillet, squeeze the tofu into the pan and keep mushing it up until you get the
consistency of scrambled eggs.  There is a lot of water in tofu, but it should evaporate fast.  When you think it's pretty dry, sprinkle the turmeric over the tofu and stir to coat.  Add in this order, the sweet paprika, red pepper flakes, chopped tomatoes, ripped tortillas, cilantro.  Taste for seasoning and add salt and pepper if needed.  Add the refried or black beans either directly to the dish, which I prefer, or on the side when you serve.  Plate it up and put a little salsa on it or in a serving bowl and decorate with sliced avocado...You can also sprinkle Nutritional Yeast on it before you serve.

Add in some salsa

Tell me that doesn't look good

Join the Clean Plate Club

3 comments:

  1. What kind of tofu did you use?

    ReplyDelete
    Replies
    1. The full recipe is under the post Brunch Anyone? Any kind you have will work.

      Delete
  2. Wow Ken, thanks--looks delicious. I'm honored I got a special note:) I joined so now I can post yay!!

    ReplyDelete

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