Easy Enchilada Sauce

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In my experience, you can stuff a burrito with just about anything. But the sauce…now, the sauce can make it or break it for me.

Here’s one of my essential recipes. It’s quick and easy and tasty. I pour this rich, tomato-garlic-cumin sauce  over enchiladas, burritos, tacos–even drizzle it over nachos.  I hope you give it a try!

Easy Enchilada Sauce

Ingredients:

4 tbsp. Whole Wheat Pastry Flour ( all-purpose flour works fine, too)
¼ cup Canola oil
3 tbsp. Chili powder
3 tsp. Cumin, ground
1 ¼ tsp. Salt
3 cloves Garlic, minced
2 cups Hot water
14.5 ounces Tomato sauce

Pinch cayenne pepper (optional)

Method:

Brown flour in a medium saucepan over medium heat, whisking constantly to prevent over-browning.  Carefully add spices and oil, stirring to avoid lumps. Slowly add water and tomato sauce. Stir until smooth. Simmer to desired consistency. Check for salt and add a bit of ground cayenne pepper if you want to make it spicy.

Yield: A whole lotta sauce, about 4 cups, so unless you’re making a big ole mess of enchiladas, you may wish to cut the ingredients in half.

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Tofu Black Bean Quesadillas

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I’ve been working pretty hard the past couple of weeks, planning for a big upcoming event. This is where my diet tends to break down and food choices get kind of lax. Too tired to even think about dinner by the time I get to Sunday evening.

Sometimes, however, while rummaging around in the fridge I am hit with that second wind of inspiration. I thought about how I really enjoy scrambled tofu and how easy it is to flavor up with Indian spices and garlic. Tofu absorbs whatever you add to it. So I decided to flavor it with Mexican spices and see if I could make it like taco filling. It worked really well!

 I put it together with whole grain tortillas, leftover black beans, faux cheese, cilantro and green onions. This will make a great filling for tacos, casseroles, nachos or salads too. Dinner crisis averted!

Tofu Taco Filling

1 12-ounce package extra-firm tofu, pressed or squeezed well and crumbled

2 tsp. olive oil

1 clove garlic, minced

1/2 cup diced onion

1/2 tsp. cumin

2 tbsp. chili powder

1 tsp. salt ( or less depending on your taste)

1/2 cup water

Saute the onion in olive oil until translucent, about 5 minutes. Add garlic and saute about 30 seconds. Add tofu and sauté for about 10 minutes, until lightly browned. Add spices, salt and water to combine well. Cook and stir over low heat until moisture is absorbed. Check for seasoning and serve hot.

Cashew Queso

ChipsThink you have to give up nachos on a vegan diet? Think again.

There are so many creative and healthy ways to dress up the basic corn chip. Since going vegan I am always on the lookout for a new version of cheezy sauce. I think I found my new favorite.

Isa Chandra Moscowitz is one of my very favorite cookbook authors. Her recipes are straightforward and easy to execute–no weird exotic ingredients to hunt for at the health food store. Just real foods, real simple, real tasty.

The recipe can be found here on the Post Punk Kitchen website. This site offers a wealth of varied recipes, all vegan.

Sauce

This queso starts with soaked cashews, blended smooth with sautéed onions, peppers, garlic and Mexican spices. The sauce is then cooked on the stove for 20 minutes. Trust me, the deep flavor is worth the stir-time. I found it rather relaxing.

Nachos

I like to spread out a layer of refried beans mixed with whole pintos and salsa, then heat it up, adding the sauce and whatever toppings I have on hand. This works great for dipping, rather than pouring over all the chips, which tends to make them soggy.

Cilantro Lime Salsa

 

 

Tonight was nacho night and we made the grocery run for the usual ingredients:  black beans, corn, serrano peppers, tortilla chips. When we got to the salsa aisle, though, the labels stopped me dead in my tracks.

I couldn’t bring myself to buy jarred salsa, knowing what I know now, about the acceptable ratio of sodium to calories per serving. The healthy ratio is 1:1. For example if the salsa contains 10 calories per serving, it should contain no more than 10 milligrams of sodium per serving. Pace brand salsa, has 230 milligrams per 10 calorie serving (2 Tbsp.). Who eats only 2 tablespoons of salsa?

So, I decided to create my own salsa, using salt-free canned tomatoes. It was actually very easy and quick. And tasted way better than salsa from a jar!

Cilantro Lime Salsa

1 14.5 oz can diced tomatoes, with juice, no salt added

1/4 onion, red or white, finely diced

1-2 cloves fresh garlic, finely minced

1/2 fresh jalapeno or serrano pepper, finely minced (optional)

Handful fresh cilantro, chopped

Juice of one fresh lime

Sea salt to taste

Method:

Combine all ingredients well and taste for seasoning. Add sea salt as desired.  Store in airtight container in refrigerator at least 1/2 hour to allow flavors to blend. Keeps about 1 week, refrigerated. Happy, healthy munching!