I had enchiladas on the brain since Thursday, so decided to make it for dinner.
Breakfast - Rip's Big Bowl Breakfast with Almond Milk
Lunch -1/2 E2 burrito at Whole Foods Market Kahala
Dinner - Enchiladas ala Natalia
The TSP (textured soy protein) was okay for Thursday night's soft tacos, but I wanted to create my own from scratch. So here is my new recipe for enchiladas.
2 small sweet local onions (diced)
1/2 cup vegetable broth
1/2 cup white wine
2 medium dried chipotle chiles (soaked in hot vegetable broth & minced)
salt & pepper to taste
1/2 box of crimini mushrooms
1 tablespoon minced garlic
1 box extra firm 365 tofu (drained and minced)
2 tablespoons ground chili powder
2 tablespoons fresh sage
1 tablespoon dried Italian seasoning (basil, oregano)
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
1 cup cooked white navy beans
Cook all ingredients listed and added in the order above. Let mixture cook for 10 minutes and until all liquid has evaporated.
Make fresh corn torillas (see #Day 11 for directions). Place in plastic bag to steam and soften.
In a dry small pot:
2 small halved sweet local onions
1 halved jalapeno
Heat and blacken onions and jalapeno, on all sides. Add cup of vegetable broth and cook for 10 minutes. Take off heat, add one medium Hawaiian hot pepper (take half the seeds out) and let sit until cool.
Place cooled onion, jalapeno & vegetable broth mixture in blender and add one can of 365 no-salt diced tomatoes. Blend, taste and add salt to taste.
In a baking dish, place 1/2 cup of salsa on the bottom of the pan, roll tofu mixture in soft corn tortillas and place on salsa in baking dish. Place enchiladas side by side until pan is full. Cover salsa over enchiladas and sprinkle nutritional yeast on top. Bake on 350 degrees for 20 minutes.
Serve with a salad and guacamole.
This meal was so satisfying and hearty. You will have to try this recipe.
You will have leftover tofu mixture, tortillas, and salsa. Just right for another great meal.