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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Chik’n Noodle Soup

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There’s nothing quite like the distinctive experience of a steaming bowl of fragrant broth brimming with fresh simmered vegetables with plenty of slurpy noodles. Especially when the weather is cool or when you are feeling low.

Making a pot of soup is a caring, healing thing we can do for one another as well. A fresh-cooked, mindfully prepared soup tastes nothing like soup from a can or even from the local deli. This soup is so simple, anyone can do it.

The stars of my vegan show are a golden chicken-less broth,  a dash of  poultry seasoning, Gardein chicken substitute and lots of fresh parsley and cracked black pepper. Guaranteed to heal whatever ails 🙂 I hope you enjoy this soup and I hope you share it with a friend.

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Chik’n Noodle Soup

Ingredients:

4 cups vegetable broth (chicken-less flavor, if you can find it)

1 large carrot, sliced into wheels about 1/8 inch thick

2 stalks celery, sliced 1/4 inch thick

1/2 cup diced yellow onion

1-1 1/2 cups egg-free noodles, cooked ( I used 2 lasagna noodles, cut into thin strips)

2 Gardein chik’n-less scaloppini filets, frozen or thawed

Big handful fresh parsley, roughly chopped

1/2 tsp Poultry Seasoning (optional)

Fresh ground black pepper

Method:

Combine first four ingredients in a medium-sized saucepan and set to boil. Cover pot, reduce heat to low and cook vegetables until tender, about 10 minutes. Meanwhile, saute filets in a little oil in a small skillet until golden brown. Remove from pan and set aside to cool.

When vegetables are tender, remove lid from pot and add the cooked noodles, stirring to make sure they are well distributed throughout soup. Dice the cooked scaloppini filets to about the same size as the vegetables and stir into the soup. Add parsley and lots of ground pepper. Taste for salt and continue stirring until all ingredients are heated through.

Yield: 4 servings