Tofu and Veggie Enchiladas

This recipe is awesome!

Contents:

Organic tofu, pressed

Olive oil

Salt to taste

Mushrooms

Red onion

White onion

Spinach

Tortillas

Can/bottle of enchilada sauce

Cheese replacer (I used Daiya)

First, press your tofu. I don't have a fancy press, but something heavy will do. I use steel cut oats.

White onion, sliced.

Mushrooms.

Sliced.

Red onion.

Sliced.

Spinach.

Chopped.

In a large pan, brown mushrooms w/ about 1 tbsp of olive oil.

Add red onions and cook until translucent.

Meanwhile, crumble the tofu.

and..

Add the tofu to the pan.

In a sauce pan, brown the white onion in about 1 tbsp of olive oil.

Then add the enchilada sauce, a dash of salt, and bring to a boil.

Brown the tofu.

Add the spinach to the pan. Cook until it wilts.

Tortillas. Preheat oven to 350 degrees.

Add vegetable/tofu mixture, some sauce, and some daiya cheese.

My sister is visiting and she wanted to take some photos! So, she caught me in the act.

Fill all of the tortillas and roll them.

Cover with sauce and sprinkle cheese over.

Bake for 5-7 minutes (or until the cheese melts).

Voila! YUMMMM.

Vitamix Addict.

So, my dad purchased a Vitamix a few years back. And every so often, he uses it. But, it generally sits in the cabinet untouched and collecting dust. Recently, I decided that with as many smoothies as I make, I might as well be using the Vitamix rather than a conventional blender. I have been experimenting with all sorts of vitamiX recipes. So, bare with me in the posts to come-- they will be vitamix heavy.

Contents: Vanilla Hemp milk, Banana, Frozen Blueberries, Spinach, and Carrots.

The verdict = Delicious! And let me just say how awesome this blender is. It took a whole thirty seconds to blend this smoothie. And there were no problems with the large pieces (the carrots, frozen blueberries). The Vitamix rules.

Quick! Grab that from the Pantry Quinoa Salad.

I have been quite neglectful of this blog lately. Whatever, life happens. Parenting happens. School happens. So be it.

So, here is something I made a while back and forgot to upload. It's a semi-quick quinoa salad thing. It sounds kind of weird, I'm sure of it. But believe me, it is delicious. My parents can vouch for that.

Start by making quinoa.

Dates, the secret ingredient. Chop them up...

My photos are lacking because this really was a last minute, kind of forgot to document meal.

Light oil, garlic, celery.

Add some baby spinach.

After spinach is a little bit cooked, throw the celery / spinach into the quinoa and continue cooking as usual.

Meanwhile, can of black beans - heat for a little bit until they get a nice flavor.

Beans, dates, bowl.

Add quinoa/spinach/celery

Add some sliced almonds. Mix.

Voila. Quick, painless, and pretty darn good.

Stuffed Bell Peppers

Inspired by a few different recipes and some personal favorites, I created this recipe! So tasty.

Bell peppers, tomatoes, jícama, onion, mushrooms, tomatillos, carrot, spinach, cilantro, (not in photo: corn, olives, quinoa)

I prepared everything; finely chopped carrot.

Chopped onion.
mushrooms.
Spinach.
¡Jícama! ¡Me encanta!

Chopped.
I used canned (ALWAYS ORGANIC, the majority of us corn is genetically modified, eek) corn and olives.

Cilantro.
Take the tomatillos, with husk, and roast them for about 5 minutes (maybe 7) at 450 degrees.

In the mean time, start cookin'! In a medium sauce pan, heat the oil and add the onions, carrots, and mushrooms. For about 5 minutes. Stir periodically.

Between stirrings, mash cilantro.

After five or so minutes pass, add spinach, garlic, and some turmeric.

In the mean time, prepare tomatillos. Remove husks and wash.

thin, quartered slices.

After the spinach is good and ready, add the jícama, corn (I only used half of what I planned on using), and olives (keep some set aside for garnish). Also, add quinoa and water.

Bring to a boil, add tomatillo and cilantro, cover, and reduce heat to simmer. Cook until water is mostly gone.

Dice tomato & thinly slice tomato.

Once water is gone, remove from heat, add diced tomatoes, keep covered for 5 or so minutes and then fluff/stir.

During those 5 minutes, cut peppers in half. Put on pan & pour some water on bottom of pan.

Stuff those peppers!

Cook at about 350 degrees for 25-30 minutes covered with foil. After time has passed, add tomato slices, olives, and your cheese, if you so desire. I hadn't ever tried Daiya vegan cheese, but I read it was plant based and the best, so first time for everything! Bake for another 5-10 minutes (until cheese is melted).

Put some avocado on it and it's done and delicious! And for the record, the Daiya cheese was pretty fabulous.