My brother posted this on Facebook this morning and not only is it funny, it's informative. It goes to what I say a lot on this blog...it's the proof behind the science that matters. Just because Oprah says it's so doesn't it make it so!
ENCHILSAGNA (LASAGNA ENCHILADA)
Enchilsagna, laschada, lasenchilagna, whatever you want to call this, it's good. The layering like lasagna with different layers with the ingredients of enchiladas and all WFPB n(o)il.
Double (or triple) the recipe of my enchilada red sauce. It's nice to have extra to pass at the table. I made this recently and people were also using the sauce for a dip for tortilla chips...it's that good.
Enchilsagna, laschada, lasenchilagna, whatever you want to call this, it's good. The layering like lasagna with different layers with the ingredients of enchiladas and all WFPB n(o)il.
Double (or triple) the recipe of my enchilada red sauce. It's nice to have extra to pass at the table. I made this recently and people were also using the sauce for a dip for tortilla chips...it's that good.
For the red sauce:
In a separate saucepan, add all of the following ingredients and heat until lightly boiling.
4 tablespoons tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon crushed oregano (Mexican oregano if you can find it)
1/2 teaspoon cayenne pepper
2 teaspoons ground cumin
2 teaspoons chili powder
2 cups Roasted Vegetable Stock (or more if you want the sauce thinner)
For the Filling:
Re-hydrate 1 1/2 cups TVP with 2 1/2 cups Vegetable Stock
1 28 oz. can black beans (rinse thoroughly to remove the salt)
1 28 oz. can black beans (rinse thoroughly to remove the salt)
1 tablespoon cumin
1 tsp sea salt
Slightly crush half of each type of bean and mix all of the remaining ingredients together and this will make two layers
4 cup mixture baby kale and baby spinach (or any variation of greens)
1 head cilantro rinsed and most of the stems removed
Mix all of greens together and this will make a layer
1 cup fresh or frozen sweet corn
1 can (14 oz) sliced black olives
2 tomatoes sliced (time to use some of those heirlooms you grew this summer)
at least 25 corn tortillas
In a 9 X 14 inch lasagna pan, begin the layers.
1. Light red sauce
2. Corn tortillas dipped in red sauce
3. TVP/bean mixture with black olive slices on top
4. More corn tortillas dipped in red sauce
5. Green layer with tomatoes placed on top. Add some sauce to this layer
6. More corn tortillas dipped in red sauce
7. Second TVP/Bean layer with remainder of olives followed by corn
8. Last layer of Corn tortillas dipped in red sauce
9. More red sauce on the top
Cover tightly with aluminum foil and put in a pre-heated 375 degree oven for one hour.
Serve with a dollop of my whole made Sour Cream and some avocado slices.
HASH-BROWNS
This is a great cheat for hash-browns. You can buy an eight pack of these dehydrated potatoes and each one makes 6 1/2 cups of hash-browns. This is n(o)il in a non-stick skillet. I add some salt, garlic powder, onion powder and pepper. In the beginning stir it up and then leave it in the pan until you get the desired color. Using hot pads, put a plate or cutting board on top of the pan and flip them out. If you have a good non-stick pan they'll come right out...but wait until you have a crust on the potatoes because that's what allows them to release from the pan.
Serve alongside a great tofu scramble and with some of my sourdough toast and my sourdough toast and cream cheeze and you've got the breakfast of champions.
SUMMER TOMATO/SHERRY VINEGAR ANGEL-HAIR PASTA (easy, about 10 minutes)
It's that time of the year when the tomatoes are piling up on the counter, the basil has become a shrub and you don't know what to do with it all. Here's one of the simplest and most delicious pasta dishes you can make. You all know that Sherry Vinegar goes great with tomatoes, right? Well, now you do....and this critical ingredient rocks the dish (don't waste your time substituting the vinegar....buy some sherry vinegar).
Ingredients:
1 pound whole grain angel hair pasta (I prefer semolina)
2 to 3 pounds of homegrown tomatoes chopped
8 oz package of sliced sun-dried tomatoes (you can make your own, just don't buy them packed in oil)
1/2 medium red onion chopped
2 cups basil chiffonade (roll the basil leaves to look like cigar and finely slice into ribbons of basil)
3 tablespoons at least of sherry vinegar (you'll taste later and add more if needed)
sea salt (at least a teaspoon of salt)
freshly ground black pepper
Begin boiling a large pot of water for the pasta
While waiting for the water to boil, chop up the tomatoes and onion and add to a large bowl. Sprinkle with salt and pepper. The salt will draw out tomato water and create a fresh tasting sauce.(The earlier you do this step, the more tomato water your sauce have) When you put the pasta in the boiling water (it will take 4 minutes), add the vinegar to the tomatoes and onion and stir. When the pasta is done, reserve a couple cups of the pasta water. Drain the pasta but don't rinse it. Add the pasta to the bowl of tomatoes and onion. Mix really well, until you can see tomatoes throughout. While this rests, add the sun-dried tomatoes to about a cup of the pasta water to re-hydrate them. After about 2 minutes drain off the water and add them to the pasta. Throw in the basil and mix it all again. If it seems to dry, add some of the pasta water. The vinegar should be a pleasant taste in the background but not over powering. If you need more add it. Taste for salt and serve. We ate all of this for two people it's that good.