March challenge - Vegan Tempeh and Yam Enchiladas

Enchiladas are quite versatile and difficult to mess up, so this wasn't a huge challenge per se. I guess my biggest issue was sticking to my favorite sauce which is made with Guajillo chiles. Unlike California or New Mexico, Guajillo chiles can at times be very spicy, depending on the batch. I toned down some of the spiciness by using marinara sauce instead of tomato sauce. The result: Delicious and toddler friendly. Can't ask for more. But it gets better: I made 16 overstuffed enchiladas for about $10 using mostly organic ingredients. For our family that translates to 3 meals at approximately $3.50 a meal. Yes, it is possible to eat well on a budget :)

Ingredients

2 packages of organic tempeh
6 yams, cubed (you can keep the peels for added fiber and nutrients)
6 to 8 Guajillo dry chiles
16 tortillas
1 large yellow onion, chopped
1 red bell pepper, seeded and chopped (Dirty dozen-choose only organic)
6 cloves of garlic (mince 4, leave others whole)
1 beer, any kind
2 cups of marinara sauce (sub tomato sauce or freshly chopped tomatoes). Try to refrain from using canned tomatoes as these are lined with BPA.
1tb Mexican oregano
1tb cumin
1tb coriander
1tsp paprika
1/2 red onion
2 cups of water
2 cups of good quality vegetable broth
2TB olive oil, separated
Coconut oil or vegetable spray (for greasing pan)
Salt and pepper

Directions

1. Preheat oven to 425 degrees.
2. Drizzle yams with 1TB olive oil, salt and pepper and bake for approximately 20 minutes or until fork tender.
3. Heat a medium skillet and toast chiles until fragrant. Pour water, bring to boil, cover and turn off heat. Steam for approximately 20 minutes.




4. In a Dutch oven or casserole dish heat remaining olive oil and sauté yellow onion until translucent.


5. Add bell peppers and cook until tender




6. Add tempeh and cook for an additional 5 minutes. Add cumin, coriander, paprika and 4 cloves of minced garlic. Cook for a minute. Add beer, cover and steam in low heat for about 7 minutes or until most of the juice is absorbed. Season with salt and pepper.
7. Mix tempeh with yams and let cool





8. In a blender place chiles, marinara, 2 cloves of garlic, red onion, oregano, vegetable broth and some salt. Blend until smooth.
9. Grease a large baking pan with coconut oil. Place about 1/2 cup of mixture into each tortilla and roll. Yes they will be overstuffed.
10. Once all tortillas are stuffed pour sauce on top. Bake covered at 375 degrees for approximately 45 minutes.






11. Serve with a side of beans and/ or salad.



12. Enjoy! Note: I sprinkled these with cotija cheese because Dave wanted them this way. Omit cheese for a vegan option.

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This week in review

This week has been a bit of an emotional roller coaster. There have been moments of intense happiness, some sadness with a bit of yearning, disappointment, and contentment. Not a dull week by any measure. So let me elaborate.. Don't worry, I will keep it straight and to the point.

Happiness: Having an exchange with a young lady whom I adore and I hadn't heard from in years. There is a lot more to this exchange than I can share on this page but my heart is rejoicing.

Sadness: Easter was a very special time for me growing up and a time I associate with my family of origin. I had huge home sickness this week compounded by the fact that my brother was visiting from Mexico and I didn't get to see him. I also had a yearning for my family to come together again very soon.

Disappointment: A few of my Facebook "friends" opted out of my "friendship" this week after I posted a picture that represented my stance on a very relevant issue going on in the political arena. I was disappointed to realize that some folks only "like" people who are like minded, but I'm content with myself for standing my ground. If you are here reading, that means you are either a friend (from church), a family member, or a very tolerant person and I'm glad you stayed :) lets get to know each other more.

Enough with politics. Onto what I do best: cooking! This months recipe is tempeh enchiladas that were a family hit. Recipe to follow...


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February challenge: Vegan Chiles Rellenos (Stuffed Peppers)

Ingredients

4 to 6 stuffing chilies

Note: Pasilla peppers are normally used for chiles rellenos, they look like elongated green bell peppers only a bit darker in color. Pasilla peppers kick a punch in spiciness so they are not kid friendly. Therefore, I opted for sweet red peppers. Bell peppers make the top 3 most dirty list so make sure to buy them organic.

For filling:

1 large onion, chopped
1 green bell pepper, seeded and chopped
3 carrots chopped
3 stalks of celery chopped (also in dirty dozen! Buy only organic.)
1/4 cup cilantro chopped
6 cloves of garlic, minced
6 sprigs of fresh thyme or 1tb dry thyme
1tb paprika
1 tb cumin
1tb coriander
1 cup dry quinoa
1 cup green lentils
1qt good quality vegetable broth
1tb coconut oil
1 cup of beer, separated

For sauce:

3 Roma tomatoes, chopped
1 green bell pepper, seeded and chopped
1/2 onion, chopped
4 cloves of garlic
1tb Mexican oregano
1tb olive oil


Directions

1. Start by cooking the quinoa and lentils separately. 1 cup each of lentils and quinoa to 2 cups of broth. Add additional salt as needed. Set aside to cool.
2. In a large stockpot or Dutch oven heat 1tb coconut oil and sauté onion until slightly caramelized (very important step! The more color, the better the flavor). Add green bell peppers, carrots, and celery and cook until vegetables are tender. Add spices and garlic and cook just until fragrant. Add 1/2 of the beer and herbs and season with salt and pepper. Cover and let simmer for about 10 minutes.
3. Add cooked quinoa and lentils to stock pot with vegetable mix and incorporate well. Taste for seasoning and add salt and pepper as needed. Your mixture should be moist but not juicy. Something like this:




4. Cut chili tops and remove seeds and stems. Brush lightly with olive oil and place on baking sheet face down. Broil at 450 degrees until semi charred but still firm.




5. Season the inside with salt and pepper and stuff with lentil/quinoa mix. Place in a baking dish and pour in the rest of the beer.




6. Cover with parchment paper and foil and bake at 350 degrees for approximately 45 minutes or until chilies are tender to touch.

7. To prepare the sauce sauté onion and bell peppers in olive oil until tender. Add tomatoes and cook until soft. Add garlic and oregano, cover and simmer for 5 minutes. Place mixture in a food processor and pulse until smooth. Season with salt and pepper. Pour mixture back into sauté pan and bring to boil. Reduce heat and keep warm.

8. To serve place pepper in the middle of a plate and pour sauce on top. Dave asked to have some melted cheese on his but this is entirely optional (and not vegan!)

Enjoy!

De mi cocina a la suya...


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