Sunday, March 20, 2011

Vegan Enchiladas

Okay seeing as it's been almost a month since I've added a recipe, it's about time I updated.  Sadly I haven't been too motivated to make extravagant dishes lately, just the usual power bars, vegan dishes and raw food truffles.  Also had my fair share in sprouting and made an amazing Rejuvelac lemonade!  Which I will add as soon as I get to my second bout of sprouting!


In the meantime, I'll indulge you with my vegan enchiladas.  I've spent a lot of time experimenting with Mexican dishes and what works with what.  It's not a surprise that most of the Mexican food you get at restaurants is smothered with cheese and sour cream, quite odd seeing as traditional Mexican dishes do not usually include either of these items.  This just makes for perfect vegan cooking, filling and healthy dishes full of protein and flavor.  I made this enchilada dish up myself from various experiments, there's lots of layers too it so if you want to sans any work I would skip the Tomatillo sauce that goes on the shell.  Either way, hope you all enjoy these enchiladas as much as I do =)


Vegan Enchiladas

There are several steps to making this dish.  Firstly, I would make the enchilada sauce.  And make you have traditional CORN TORTILLAS, which are only about 4-6 inches across.  None of this wheat burrito wrap BS.

Enchilada Sauce
(makes about 2 cups)



2 cups veggie stock
4 Tbs Chili Powder (make sure this is NOT Indian spicy chillies)
1 tsp ground cumin
2 tsp garlic powder
3/4 ts. sea salt
1 pinch ground cinnamon (less than 1/16 tsp)
a little less than 1/2 tsp sugar
3 Tablespoons plus 1/4 tsp white flour
3 Tablespoons vegetable oil

In a medium saucepan, heat oil over medium high heat. When the oil is hot, lower the heat to low and add the flour (don't let it brown).



Mix with a whisk for about 1 to 2 mins stirring constantly, you want to see a little bubble going on. Add the chili powder and whisk in till fully mixed.


Slowly pour in the 2 cups stock. Turn the heat up to medium and stir till fully mixed.
Add the cumin, garlic powder, salt, cinnamon and sugar, stir after each one. Bring to a boil as you continue to stir.


Once boiling, stir and cook for 3 to 5 minutes.
Turn off the heat, this enchilada sauce recipe is done.  You can keep this to the side while you make everything else.




Tomatillo Sauce



3/4 lb fresh Tomatillos (about 9 med)
1/4 tsp salt
1/2 tsp chili powder
1/4 tsp ground cumin
2 TBS veggie stock
2 TBS Arrowroot powder

Remove 7 discard husks of tomatillos, rise, and place in a saucepan with the salt.  Cover with water and bring to a boil.  Reduce heat & simmer for about 10 mins, until they are very tender.  Drain, the put in food processor with chili powder and cumin, pulse to combine.  Add stock and arrowroot then process until smooth.  Transfer to a small pan, and cook over medium heat for 2-3 mins, until mixture thickens.  Do not overcook or arrowroot with get glunky.  Set aside.


Mashed Yams



1 large jewel yam, or 2 med sized ones, diced
1/2 cup cilantro
1 tsp sugar

Heat water in large saucepan until boiling.  Add diced yams, cook until tender.  Drain & return to pan, mash until creamy.  Add sugar & mix, then add cilantro.

I add the sugar to get it a little bit sweeter.  You can if you want or you can skip it.


Chipotle spiced black beans



1 large red onion
3 cloves garlic
1 large (16oz) can black beans
1 can tomatoes, whole, drained
1 chipotle pepper in abodo sauce
1/4 cup cilantro, diced

1 green pepper diced (optional)

Heat onion and garlic in skillet, cook until onion is translucent.  While this is cooking, blend Tomatoes, chipotle, and cilantro in processor until it forms a paste.  Add to onions and cook for 2-3 mins, add black beans (and optional green pepper).  Bring to a rolling simmer, then lower heat and let cook for 15 mins or until liquid evaporates a little.

There's a lot of room with this one, try with different beans or add corn.


Enchiladas



So finally, putting everything together!
Makes about 15 enchiladas

Preheat over to 350 degrees F.  
In a large casserole dish, spray oil (or lightly brush) over the bottom and sides so nothing sticks.  Pour a little bit of the enchilada sauce, just to cover the bottom in about a <1cm of sauce.

Heat corn tortillas in microwave for about 20 seconds, until they are slightly heated and bend easily (so they don't break when you roll them).

Take corn tortillas and brush with Tomatillo sauce out to the edge.  Lay mashed yams in a line down center, about 2 TBS worth.  Place same amount of Chipotle black beans on top. Roll in a cigar shape so the edges stick, place in dish.  Repeat until your ingredients are gone, or until dish is full, or until you feel like it.  Pour the rest of the enchilada sauce on top of enchiladas.



Bake @ 350 for about 20-30 mins, covered.  They should come out gooey and soft and delicious.  Totally worth all of the effort, these are a great party pleasure and everyone is sure to love them despite no cheese!

Serve with guacamole, salsa, shredded up lettuce, hot sauce, whatever.  ENJOY!

-Beth