1
tablespoon oil
1 cup minced onion
1 diced eggplant
1 blocks of tempeh cubed (Alive & Healing Tempeh)1 cup minced onion
1 diced eggplant
1 teaspoon salt (possibly more, to taste)
Black pepper to taste
2 tablespoons minced garlic
1 medium-sized bell pepper (any color), minced
1 cup minced almonds, lightly toasted
1 packed cup Daiya Cheddar Vegan cheese ( with cone #1)
12- 15 corn tortillas
Mexican Red Sauce (recipe follows)
Pre Heat 12 inch Gourmet skillet or 11 inch skillet. Add oil, onion, and sauté for about 5 minutes over medium heat. Add eggplant, tempeh, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, until clicking occurs then turn down to low. Stirring occasionally, until the eggplant is soft. Add garlic and bell pepper. Stir and cook 5 minutes longer, or until the pepper is tender. Taste to correct salt.
Remove from heat; stir in almonds and cheese.
Preheat Electric oil core skillet to 300°F. Moisten each tortilla briefly in water( or warm on skillet until soft) then place approximately 1/4 cup filling on one side and roll up. Gently place the filled enchiladas in the Electric oil core skillet , and pour a full recipe of Mexican Red Sauce over the top. Cook for about 20 minutes, or until heated through. Serve hot, with beans, rice, and green salad.
MEXICAN RED
SAUCE
Yield: About 1 quart
1 to 2 tablespoons oil
1 cup minced onion
1 Anaheim or poblano chili, minced
1/2 teaspoon salt (possibly more, to taste)
2 teaspoons ground cumin
1 tablespoon chili powder
3 tablespoons minced garlic
2 cups chopped tomatoes (canned OK)
1 can tomato sauce
Yield: About 1 quart
1 to 2 tablespoons oil
1 cup minced onion
1 Anaheim or poblano chili, minced
1/2 teaspoon salt (possibly more, to taste)
2 teaspoons ground cumin
1 tablespoon chili powder
3 tablespoons minced garlic
2 cups chopped tomatoes (canned OK)
1 can tomato sauce
Optional-
2T Peanut butter
2 T coco chocolate
Black pepper and cayenne to taste (optional)
Heat the oil in 3 qt pan. Add the onion, chili, and salt, and sauté over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and sauté for about 3 minutes longer. Add the tomatoes and water or juice. Bring to a boil, partially cover, and turn the heat down as low as possible. Simmer for 30 minutes, adding the remaining garlic, and optional black pepper and cayenne to taste during the last 5 minutes or so.
Black pepper and cayenne to taste (optional)
Heat the oil in 3 qt pan. Add the onion, chili, and salt, and sauté over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and sauté for about 3 minutes longer. Add the tomatoes and water or juice. Bring to a boil, partially cover, and turn the heat down as low as possible. Simmer for 30 minutes, adding the remaining garlic, and optional black pepper and cayenne to taste during the last 5 minutes or so.
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