Monday, September 03, 2007

Finally, enchiladas... and other stuff

I was in awe when I visited Vivacious Vegan's blog this weekend to find her mouth-watering enchilada post. See, it's been several years at least since I made enchiladas, and I've long been jonesin' to try my hand at a vegan variety. In the past week or so, for reasons I don't understand, my craving became particularly strong, and it only took one person's blog to push me over.

I followed Crystal's step-by-step as a guideline, though I didn't exactly follow the recipes she shared--I took her ideas and made them my own.

I used a can of spicy refried beans, a can of black beans, sliced black olives, sautéed onions and green peppers, one batch of Vegan Vittles' Melty White Uncheese, and a can of enchilada sauce. I'd love to try making my own sauce next time, but I figured I ought to use what I had on hand. I rolled up ten tortillas like this:

Refried beans, black beans, a scoop of onions and peppers, a scoop of cheese, and a sprinkling of black olives.

Once they were all packed into the casserole, I spread the rest of the cheese over the top...

then poured the enchilada sauce over everything.

Into the oven it went, covered, at 350 for 30 minutes.

In the meantime, I chopped up some avocado, cilantro, and lime wedges to finish.

Tossed together a quick salad with a mango-chili vinaigrette.

Then they were ready to serve. Yum! Thanks, Crystal--you prodded me into one of the best meals I've had in a while.

I made these griddle-cakes out of leftover cornmeal "mush" that I made recently. They were okay... a good use for the leftovers, I thought, but not worth writing home about. Topping them with warmed blackberry preserves and some toasted walnuts was a good choice.

This tofu salad was a pretty decent invention--my goal was just to use up a handful of items in my fridge, but the flavors really worked well, with sort of an Italian flair. I wish I'd had time to drain the tofu a little better--it was a little on the wet side. But still, I can't complain. I'll leave you with the recipe.

I've got some great-looking recipes on my radar screen to try this week... so hopefully I'll have some time! Take care, until next time!

Thyme-y Tofu Salad

1 block firm tofu, drained and patted dry
2 tablespoons Nayonaise
2 celery ribs, finely diced
3 green onions, green and white parts, finely chopped
1 tablespoon fresh thyme leaves, slightly crushed
3 tablespoons capers
2 tablespoons chopped black olives
2 teaspoons granulated garlic
1 teaspoon lemon juice
1/4 teaspoon paprika
1/4 teaspoon turmeric
Salt and fresh black pepper, to taste

Place all ingredients in a bowl and mash with a fork until mixed.


Vivacious Vegan said...

I'm so happy to hear your meal turned out well. I love your changes. Especially with the whole wheat tortillas.

You always have the best lunch salads (I make the chickpea curry quite frequently). I can't wait to try this version.

Johanna3 said...

yum, all the food looks totally delicious!

Courtney said...

You got the Uncheese to melt! (or at least it LOOKS like you did) That is great!

Everything looks wonderful. Now I am off to make some of the Melty White Uncheese and I am going to get it to melt!


VeggieGirl said...

the enchiladas look great, and the avocado is a lovely addition of color (and flavor) on top!! and your griddlecakes and tofu salad recipe sound quite appetizing as well! :0)

bazu said...

Oh yum! You are totally reading my mind, Laura- ever since I saw Crystal's post, I've been wanting enchiladas, something I've never made before.

aTxVegn said...

Yeh, those enchiladas with 2 sauces sound really awesome. Yours look fat and delicious! Thanks for the tofu salad recipe. Chase thinks every one I make him is "the best" but I'm still searching so I can't wait to try yours.

Don't Get Mad Get Vegan! said...

Mmmmm...enchiladaaaas. that avocado looks stunning. I know we can never get enough of them at our house.

maybepigscanfly said...

The enchiladas look great! I used to love them as a kid, and I miss them now. The thyme tofu salad looks great too. Oh I just love the versatility of tofu!

stonielove said...

your enchilada sounds so nice! mmm!!

Veggie said...

yum, those enchiladas look awesome!

Monika K said...

We eat hispanic inspired foods in my house all the time, but I've never made vegan enchiladas (vegetarian yeas, but vegan no). As I entice my family towards a veggie-based diet, I love to try recipes that transform something they're familiar with into something different, yet tasty. I'll have to give this a try (along with the thyme-tofu salad).

Vicki's Vegan Vice said...

oooh, this post is making my tummy grumble! Your enchillada meal looks so delicious, and I enjoyed your photos. thanks for sharing your recipe, the tofu salad looks so pretty! :)

Jackie said...

Wondered where you were but forgot you had two blogs (old age creeping up on me) LOL

I really must try the enchiladas as yours look great. It is not something you see here in restaurants and take aways. Very little Mexican food is served.

zeenes said...

The tofu salad looks great!

Do you have any Grit Cookbook recommendations? I tried the "meatloaf" last night, and sorry to say, it was not good. I'd love to try something else but I'd like your thoughts first! Thanks!

Kati said...

The enchiladas look awesome, as does the tofu salad. Hope your new job is going well!

scottishvegan said...

Those enchilladas look fab, and that avocado looks absolutely perfect!

Veganista said...

Oooh, those enchiladas look so good...I want some. Thanks for the tofu salad recipe! I've been meaning to try something like that.