First off though, I would like to share some great zucchini I made on the fly one night.
put Zucchini in breading
then single layer it on a greased baking pan
1-16 oz bag of spinach leaves (precooked spinach from above)
2-3 jars of tomato sauce (skipped)
1/2 lb. carrots (I used 1/2 c for the halved recipe)
1/4 cup chopped fresh parsley (used dried)
2 cloves minced garlic (used a lot more)
1/4 cup canned low-sodium veggie broth (I didn't dig this, after I heated the mixture I added ricemilk instead of the veggie broth)
1 lb. herbed tofu (regular tofu w/ 1 tsp. of Itailan seasoning- plus I crumbed more plain tofu when assembling for chucks )
8 oz. vegan cream cheese
2 Tblspns. lemon juice
1/8 teaspoon nutmeg
12 lasagna noodles, cooked
1/4 cup nutritional yeast, optional - (never an option, always a must)
But I can tell you the gist of it, refried beans, jalapeno peppers, cream cheese and sour cream (vegan of course) and some taco mix.
The main course was "Chicken Enchiladas" - a virgin attempt on my part.
The ingredients are as follows-
Sautee & Cool-
1/2 C. Chopped Green Pepper
1/2 C. Chopped Red Pepper
1/2 C. Onion
5 minced Garlic Cloves (another love of mine)
2 chopped Jalapenos
In mixing bowl:
8 oz. pkg of "Chicken Strips" (shredded/cubed/or whole, who cares)
1 shredded Carrot
1 C. Corn
1 C. cooked Black Beans
1 tsp. Cilantro
1 Tbs. dried Parsley
8 oz. Tofutti Sour Cream
Now Mix all the ingredients together .
Here is the "Chicken" I bought at our new local Trader Joes. I liked it a lot better then Morning Stars- one, the salt content seemed less, and two, it was about $2.00 less the Morning Stars!
To assemble - I used the big (around 8") tortillas and place 1/2 c. of mixture in each one.
It made a total of 8 enchiladas. I put 5 enchiladas in a 9"x13" (oiled) pan and 3 in a 8"x8" (which I was really itching to freeze but Goods talked me out of it) Then I poured canned enchilada sauce on it and baked @ 350 for about 45 mins.
And the finished product ....served with shredded lettuce and of course, jalapenos.
BUTTTT, because there are always buts - these are some hints and or changes I would possibly make. Hint#1- first put some enchilada sauce on the bottom of the pan because the tortillas got crispy!
Hint #2 - coat the tortillas, with enchilada sauce, in between each other, they kind of stuck together when removing them from the pan.
I don't know either, if it was totally necessary to precook the veggies- next time I don't think I will. And instead of shredded carrots I would chop them in small pieces instead. All said and down I used 2 large cans of enchilada sauces including reheating them for leftovers. Also, I think I would keep the "chicken" in their normal state.
I will be making these again and soon! I give them 6 out of 5 forks - hey it's my rating system I can do what I want.
Till next time - ADIOS!