Friday, August 6, 2010


Since I got Terry Hope Romero's new book Viva Vegan I am on a latin food craze. Here I've made enchilada's based on her recipe and ideas behind making the delicious latin food staple.

First I made the guts of the enchiladas. I used the idea from the book of potatoes and chickpeas; but adapted it to be potatoes (boiled prior to adding them to the saute pan), shredded zucchini, rehydrated TVP (I used Bob's Red Mill brand and rehydrated it in veggie broth), onions, a jalapeno, garlic, oregano, cumin, salt, pepper, chili power and added some fresh cilantro right at the end.
After sauteeing the zucchini, onions, jalapenos and garlic (until the are limp and well cooked), then add the tvp, spices and already cooked potatoes. Lastly, take your cooking utensil and smash the potatoes. This helps form a giant paste of your mixture.

Next form your enchilada assembly line. The trick I learned from Terry was to dip your corn tortillas, after heating in a shallow plate of your enchilada sauce. Get both sides all wet, then place it in the baking pan, add the filling and roll tightly. By slopping up the sauce prior, you get the delicious taste all over the enchilada and inside as well.
ps. In this step you will get enchilada sauce EVERYWHERE! Wear an apron and be sure to clean it all up before you move on; or you will permanently have red stain on your kitchen counter :)
Once they are all assembled pour some more of the sauce over top of the enchilada, cover and bake for about 30-45 minutes, un-cover then bake for about 15 minutes more to get that great crispyness.
To serve pour just a bit more of the reserved sauce over top and provide a giant dollop of Sour Supreme. (We didn't have any this night and it really made something that would have been amazing, just really good.)

I also served the enchiladas with a jimaca salad to cool the pallet.
Shredded jimaca + lime juice + salt + lots of fresh cilantro

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