Saturday, May 1, 2010

I'm Baaack!

After a little hiatus, I am back. Had a wonderful time when my sisters came separatly for visits! So the following recipes were requested by Cookie who loved both of them. A word about the recipes....The first one, you can get the ingredients in any grocery store. The second one which is Vegan AND Gluten Free will require you to make a trip to Whole Foods and it can be a bit pricey, but worth it.

                                             Chris' Vegan Encheela-las


Brown Rice
Ground Soy Crumbles(Yves, etc.)
1 pkg of Taco seasoning (Lowerys, for ex.)
1 Can red or green Enchilda Sauce(Hatch has a really good brand)
Vegan Cheddar cheese shreds(check out the rice cheese, though you may have to go to Whole Foods)
Soft Taco wraps
Vegan Sour Cream (optional)

Cook the brown rice according to directions ( 1 cup of rice to 2 cups of water)
Mix 2 tsp of the taco seasoniong into the Soy crumbles.( You may be able to find Mexican flavored Soy Crumbles, in which case don't bother picking up the Taco seasoning.)
Mix the cooked rice with the Soy Crumbles.
Get out your 9x13 Pan
Take a Soft taco shell(or Burrito shell if you like to make it bigger) and fill it with the mixture.Wrap it and place seam side down in the pan. Continue until your pan is full or you are out of shells. Place them close togther(they should be touching).
Pour the can on Enchilda Sauce over the enchilads, covering them. Use the whole can.
Sprinkle cheese over the top(use as much as you like)
Cover pan with aluminum foil and place in a preheated oven at 350 degress for about 30 min.

Serve with sour cream(Vegan of course) and enjoy!





                                                        

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