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TT Tonga Tom Grand Member (1 year) 2 mi. south of the Hut Joined: Sep 24, 2009 Posts: 1194	TT Tonga Tom Posted posted on Wed, Feb 24, 2010 7:04 PM Vegan enchilada with black beans, but the onions were sauteed with butter, so they're only vegetarian. The pickled carrots onions, and jalapenos are homemade too. Filling: extra firm tofu blended with Mexican oregano, cumin, fresh chopped garlic and onion, s&p (add a little chili power or cayenne if you want some kick) and a little oil in the food processor. Cook ground mixture a little in a pan (just to soften the onion and garlic content) then cooled. In this batch, I combined the tofu with some cooked brown rice, a little cooked millet and some vegan cheese mix (sometimes I might use lightly sauteed veggies cut into sticks, maybe zucchini in the mix). The "tortillas" are collard greens with the center spine removed and quickly blanched in a little water in a wide enough skillet (they darken and become pliant when ready). A little canned enchilada sauce on the bottom of the baking dish. Lay out your collard; overlap, fold or tear and patch as needed...fill, roll and repeat. Sauce on top, "cheese" on top, cover & bake around 350 for about 35. the pickle should have been semi homemade, fresh onion, carrots and a few whole jalapenos with pickled jalapenos added with more vinegar garlic and corriander and cumin seed. Shake. -Sherriyaki [ Edited by: TongaTom 2010-02-25 17:59 ] [ Edited by: TongaTom 2010-02-25 18:11 ]

Vegan enchilada with black beans, but the onions were sauteed with butter, so they're only vegetarian.
The pickled carrots onions, and jalapenos are homemade too.

Filling: extra firm tofu blended with Mexican oregano, cumin, fresh chopped garlic and onion, s&p (add a little chili power or cayenne if you want some kick) and a little oil in the food processor. Cook ground mixture a little in a pan (just to soften the onion and garlic content) then cooled. In this batch, I combined the tofu with some cooked brown rice, a little cooked millet and some vegan cheese mix (sometimes I might use lightly sauteed veggies cut into sticks, maybe zucchini in the mix). The "tortillas" are collard greens with the center spine removed and quickly blanched in a little water in a wide enough skillet (they darken and become pliant when ready). A little canned enchilada sauce on the bottom of the baking dish. Lay out your collard; overlap, fold or tear and patch as needed...fill, roll and repeat. Sauce on top, "cheese" on top, cover & bake around 350 for about 35.

the pickle should have been semi homemade, fresh onion, carrots and a few whole jalapenos with pickled jalapenos added with more vinegar garlic and corriander and cumin seed. Shake.
-Sherriyaki

[ Edited by: TongaTom 2010-02-25 17:59 ]

[ Edited by: TongaTom 2010-02-25 18:11 ]

Post #513256 by Tonga Tom on Wed, Feb 24, 2010 7:04 PM