Enchiladas Cheat

OK, this was so easy because I cheated the whole way.  I just wanted to make something quick, easy and delicious.  I went to my favorite grocery story and checked out the backs of several types of taco seasonings and enchilada sauce packets.  I had a couple things in mind when comparing brands and they were no dairy (some actually had some), no oil (even though these are dry packets, some still listed oil) and not too much salt.  After that, I followed the instructions on the packets.

Preheat the oven to 350°

For the filling I used TVP (or you can use TSP).  I rehydrated it in boiling water for about 10 minutes.  I wanted to end up with about 3 cups, so I would start with about 1/2 cups of dry and just cover in the boiling water.  I also cut up one whole onion and added it to a hot non stick skillet.  When the onions begin to stick, wait about a minute more then add some water.  Once browned, follow the instructions on the taco seasoning packet for the meat.  Squeeze out as much water as you can from the TVP and add it to the onions and spices.  If it starts to dry out, just add water or vegetable stock.

Follow the instructions on the Enchilada sauce.  When that is done you're ready to assemble the Enchiladas.

You will need about 15 corn tortillas, a large can of Rosarita Fat Free Refried Beans, sliced black olives (as many or as few as you like, 15 oz can of corn (drained and rinsed), Cilantro for garnish, nutritional yeast for garnish (and that cheezy taste).

Pour some of the enchilada sauce on the bottom of a 9 X 13 inch pan.  Fill each tortilla with about 1 1/2 tablespoons of refried beans, 1 1/2 tablespoons of TVP Taco mixture (you can also use meat crumbles which is basically the same thing only more expensive), about a teaspoon each of the corn and olives.  Fold them either in half or in a circle and place in the pan on the sauce, seam side down.  Continue until the pan is full and cover them with the remaining enchilada sauce.  Cover pan and put it in the oven for 15 minutes covered.  When you uncover it  sprinkle sliced olives and nutritional yeast on the top and continue baking for another 15 minutes uncovered.

When you take it out of the oven, garnish with chopped or whole cilantro leaves.  Serve it with guacamole and you'll be in heaven.

Nothing for dinner

Quinoa-Spinach Dinner

Ever think "I've got nothing in the fridge to make for dinner"? You have to eat and don't feel like going out or to the grocery store. I went through the fridge and I had some spinach and salsa. In the cupboards lots of dried rice, pasta, couscous and quinoa. I also had the Textured Soy Protein (TSP) pieces that I talked about in previous posts....oh, and some avocados from my tree that just ripened today. This is what how I made it.

3 cups of water
1/2 cup TSP chunks
1 cup quinoa
3 cups spinach
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried sage
1 tsp onion powder
1 tsp garlic powder
1 avocado diced
1/2 cup salsa
1/2 cup cooked black beans
1 Tbl Braggs Amino
Fresh Ground Pepper to taste (or a teaspoon)

Boil the water with all of the dried herbs and spices. Add the TSP for five minutes and remove with a slotted spoon to a bowl and add some of the liquid from the pot. You should keep about 2 cups in the pot.

Put the quinoa in the pot, cover and cook for 10 minutes. After ten minutes, remove the lid and add the spinach. There should be enough water left to cook the spinach. Store it into the quinoa and cook for another two minutes covered.

Slice the TSP into strips When the quinoa/spinach are done, put it in a bowl and add the TSP, salsa, avocado and Braggs Amino. That's it. 15 minutes start to finish, unless you count the "I've got nothing in he fridge to cook time".

Sausage and Mushroom Topping

 Sausage and Mushrooms served over Mashed Potatoes with Lemon Steamed Spinach

This recipe is great as a meal on it's own or to top baked potatoes, use as a pizza topper, put in tacos, burritos or taco salad, enchiladas, pasta sauce...the list goes on.  Can you tell I loved it?

I made this last night and it was really easy.  Here's how:

1 1/2 to 2 cups my Roasted Vegetable Stock or any other you may have on hand
3 Tbl liquid aminos
5 cloves garlic (minced)
1 1/2 cups dry Textured Soy Protein (TSP)
1 1/2 cups dry mushrooms
4 cups boiling water
1 tsp dry thyme
2 Tbl Vegan Worcestershire Sauce (See my vegan Pantry)
1 Tbl Not Beef Bouillon
2 Tbl  Fennel seeds
2 Tbl Crushed Red Pepper flakes
Cracked Black Pepper

Grind the fennel seeds and crushed red pepper flakes until they're almost powdery
In separate bowls add 2 cups boiling water to the Textured Soy Protein and 2 cups boiling water to the
Dry Mushrooms.  Let them soak until they become soft then chop the mushrooms up and strain both.
In a non-stick skillet add all of the liquid and then all of the dry ingredients except the TSP and Chopped Mushrooms.  Once the liquids come to a boil, add the TSP and Mushrooms.  Continue cooking until the liquids are almost gone.  The Spinach is just Steamed or quickly boiled fresh baby spinach (about 3 cups) served with fresh lemon.  You're done.

Grillin Time - or how to beat the heat in the kitchen

It's summer so to beat the heat, use your barbecue!  What can be more American than burgers and baked beans.

For the Potatoes:

Slice whole potatoes and sprinkle with Sea Salt and Black Pepper.  You can also add minced garlic and any kind of herbs you like for variety.  Wrap the potatoes in aluminum foil and put them over the hot coals or right on your grill rack.  They will take about 45 minutes so start these first.

For the Burger:

2 cups of re-hydrated TSP (textured soy protein.  Bob's Red Mill makes it and it's easy to find.  You just follow the instructions for re-hydrating on the back.  It's dehydrated Soy protein, a complete protein if you're looking, that has been dried.  The crumbles mimic meat, doesn't reduce like ground meat when cooked, and will remain moist)
1/4 cup oat flower (if you don't have any, put a 1/2 cup of whole oats in your food processor and mix until it