tex-mex

All posts tagged tex-mex

The Whole Enchilada – Fort Lauderdale, Fl

Published April 15, 2012 by Vegan Derby Cat Party

As you can probably tell, I haven’t been doing a whole lot of cooking since we moved to Fort Lauderdale. Fortunately for us, there are quite a lot of restaurants to choose from in our area, and while most of them aren’t expressly vegetarian, I’ve been able to feed myself just fine from the selections offered. We’ve been hitting up many of the mexican restaurants, and were meaning to try The Whole Enchilada again. We had been here one time last year, on an off day, when the staff was really overwhelmed. Today the service was friendly & quick and the food was good & plentiful. They have seared tofu as a protein option, which I really appreciate for variety’s sake, and both their black beans & pinto beans are vegetarian.

For $7.69 I got a massive Tostada complete with lettuce, rice, black beans, guac, seared tofu, and lots of toppings I picked up at the salsa bar. I ordered this without sour cream (and I said no cheese, but I’m not sure that it came with it?). It also came with a side of chips. So much food that I had to ask for a lid to take it home. Pretty awesome.

Also check out the Tree Hugger without the cheese for a vegan burrito! (I had this last time.)

The Whole Enchilada is located at 4115 N. Federal Hwy, Fort Lauderdale, Fl 33308. 954-561-4040.

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Vegan Tex-Mex Deep Dish Cornbread Pizza

Published August 25, 2011 by Vegan Derby Cat Party

I originally wrote a version of this recipe over a year ago. It was the veganizing of a recipe that I’d already made vegetarian years before. It was one of my favorite go to recipes when I learned how to cook. There is something very comforting about all that yumminess atop a wonderful cornbread crust. I finally got to try it out last night, and here it is with some final tweeks! I use TVP, but you can use vegan crumbles instead to save a step, if you want to.

PS– I made this with a different [savory] cornbread recipe that I was trying out. That new cornbread turned out to be a fail, but the topping is delicious on it’s own or over some brown rice too, if you don’t feel like fussing with the cornbread part. Still broil the cheese on. Then you can use it as a tex-mex picadillo or with some lettuce, tomatoes, rice, etc. as a burrito or taco filling!

Ty’s Tex-Mex Deep Dish Cornbread Pizza

Recipe for your favorite cornbread (try mine!)
vegan butter to grease skillet

Reconstituted TVP:

1 1/2 c. dry TVP granules
1 c. water or vegetable stock
1 tbsp. liquid smoke
2 tbsp. vegan worcestershire
1 tbsp. bragg’s, shoyu, tamari or low-sodium soy sauce

Toppings:

olive oil for misting skillet
medium onion, diced
1/2 tsp. salt
bell pepper, diced

reconstituted TVP , or 1lb equivalent of vegan crumbles
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons hot sauce, or 1/2 tsp. cayenne pepper, optional

1 15 oz. can vegan re-fried beans
1 14.5 oz can diced tomatoes (with chiles optional), well drained

1/4 c. nutritional yeast, optional
1 c. vegan shredded cheese (i used Daiya pepperjack)

Optional:

shredded lettuce, fresh tomatoes, black olives, vegan sour cream, salsa, cilantro

Directions:

1. Prepare cornbread according to recipe directions and pour into the bottom of a greased large oven-proof skillet. (they say you can wrap a skillet handle really well with aluminum foil and cross your fingers, but i’ve never tried it.) Bake according to instructions, or until top is lightly browned, and toothpick inserted into center comes out clean. Set aside.

2. To reconstitute the TVP: In medium sauce pan, heat water, liquid smoke, worcestershire, bragg’s until it comes to a boil. Remove from heat, stir in TVP, and set aside.

3. Heat oil in second skillet to medium. Add onions and salt, cook for 5 minutes, or until translucent. Stir in bell pepper and cook an additional 2 minutes. Add TVP and spices and cook 3-4 minutes. Add refried beans and tomatoes, mix in until heated through.

4. Top cornbread with TVP mixture. Sprinkle with nutritional yeast  and cheese. Place skillet under broiler to melt cheese, about 3-5 minutes. Garnish with lettuce, fresh tomatoes, olives, sour cream, salsa, and/or cilantro, as desired.

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