Super Amazing Enchilada Adventure!

My good friend Kelli posted an amazingly easy enchilada recipe on YouTube, and I decided to give it a try the other day. I've veganized her recipe and, since I didn't have time to make the chile sauce, I used some store-bought substitutes. But these turned out amazing -- the best enchiladas I've ever attempted!



I used:
Cascadian Farm frozen hash browns
1/2 zucchini, shredded
1 small green pepper, diced
1 tsp onion powder
Galaxy Foods monterey jack/cheddar 'cheeze' shreds
1 can Old El Paso enchilada sauce + 2 tsp adobo sauce

After rolling the enchiladas, I baked them for 30 minutes at 350 degrees. They came out nice and crispy on the top and melty and gooey inside... delicious! I topped mine with a quick fresh salsa made with chopped cherry tomatoes, lime juice, minced garlic, salt and cilantro. We happily ate the leftovers for days afterwards.

Thank you, Kelli, for making our bellies so happy!

Roasted Summer Vegetables

Tonight was a very Naked Chef kind of night. Chop up some veggies and tofu, throw on a little marinade and loads of fresh herbs, then roast. No real recipe, but it turned out beautifully.

1 block extra-firm tofu, cubed
1 medium eggplant, cubed
15-20 cherry tomatoes, halved
1 yellow or zucchini squash, cubed
2-4 cloves garlic, chopped
Italian dressing
olive oil
salt & pepper
fresh herbs (I used basil, thyme and oregano), torn into bits

If you have time, marinate the tofu in the Italian dressing (overnight is best, but 10-20 minutes will do, too). Preheat the oven to 400. Toss all the veggies and tofu together in a 9x13 pan, then coat with dressing, a swig of olive oil, salt and pepper to taste, and the herbs. Cover with foil and roast for 30-40 minutes. Serve with extra fresh herbs, or over polenta.