Tonight’s dinner is kicking off my recipe testing for The 30 Minute Vegan, a cookbook that I’ve had for months, and was meaning to get to. It has lots of raw dishes mixed in too, and I think initially this was a turn-off, but since I’ve decided that I want to be eating more raw, I pulled it back out. This, however, is not one of those dishes!
I liked the looks of this recipe, as it was getting late and we were hungry, and it seemed quick, easy, and required no stove top cooking. The assembly of these bad boys is where this went bad. Comparing the large bowl of filling to the small 8×8 pan didn’t leave me feeling confident, but trying to roll these corn tortillas proved to be an exercise in futility. They broke rather than rolled. It asks you to put a 1/2 cup of filling into each, and maybe it should be less (1/4)? So rather than get fed up, I improvised and ended up making a enchilada lasagna with torn up tortillas, filling, daiya cheddar and sauce in repeating layers. I made this in the toaster oven, so I covered it with aluminum foil for 13 of the 15 baking minutes for fear of burning it.
Btw, for those of you who were curious… The sauce was water, tomato paste, garlic, chili powder, cumin, thyme, sea salt, agave and soy sauce. (I used braggs.) The filling was crumbled tofu, onion, bell pepper, garlic, soy sauce (again, braggs), and black pepper.
As it turned out, it tasted pretty good! Another of my fears had been that it wouldn’t be cooked through, and of course, this recipe’s instructions weren’t written for enchilada lasagna, but it could have used a little more time for everything to be HOT. I ate it with some vegan sour cream and we both added lots of hot sauce for heat. It was really filling too!
And here is a picture of Boris. I may try to occasionally include pix of the kitties at the end of posts, since one, if not both of them are always hanging out in the kitchen whenever I’m cooking. : )