Tuesday, April 11, 2006
For dinner tonight we had enchiladas - the filling was 1 package of soyrizo, browned and then mixed with one cup roughly chopped pimento-stuffed green olives. I made this cheese sauce courtesy of vegweb.com:
1/2c nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
2 cup water
1 teaspoon mustard
4 tablespoons margarine
In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Add water and mix thoroughly. Heat on medium heat until bubbling and thick. Remove from heat and add mustard and margarine.
I used this enchilada sauce from recipezaar.com
3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (8 ounce) can tomato sauce
Combine all dry ingredients in a small bowl. Stirring constantly, slowly add enough of the water to make a thin paste. Pour into pan and add rest of water. Cook over medium heat, stirring constantly, until mixture thickens. Stir in tomato sauce. This makes a lot - I froze the rest.
To assemble the enchiladas I heated the tortillas one at a time in a dry frying pan until they softened a bit - then I put a couple tablespoons of the soyrizo mixture, a spoon or two of the cheese sauce and then rolled it and put it into the baking dish (it was lined with enchilada sauce first). As the enchiladas went into the pan I would then pour a little enchilada sauce over each one to keep it from drying out. Last time I made enchiladas I used way too much sauce. So I was trying to be more careful this time! Once they were covered with enchilada sauce I spread some of the cheese sauce on top. I had extra cheese sauce and mixed some salsa into it thinking it might make good nachos. When it came time to put the enchiladas in the oven I was worried I might have put too little enchilada sauce so I took that cheese sauce that had the salsa in it and put it on there.
The enchiladas were awesome! We had them with guacamole, soy sour cream and salsa.
I also made a salad that we like to have with Mexican food - I always call it popcorn salad because the corn pops when you saute it. I thaw a one pound package of frozen corn and then saute it over medium high heat (I just use a little sprayed oil).
I cook it until the corn browns and starts popping. I let it cool off a little bit and then toss it with sliced red onion and tomatoes. Season it with salt and pepper and a few splashes of balsamic vinegar.
This is also good with some fresh cilantro if you have it but it certainly survives without it!
Posted by Guinnah at 5:38 PM