Homemade Vegetarian Enchilada Sauce

October 11, 2012 By: Megabeth Category: Main Dishes, Other, Recipe

Yesterday was a red letter day in the Veggin’ household. I made enchilada sauce. Sure, it seems simple enough now. I had always thought it was a more complicated affair. But, now I know I can whip this sauce up pretty fast and have some super-good sauce as a result.

A word of warning, if you’re one to shy away from spicy then make doubly sure that the chili power you are using is NOT spicy. A friend of ours was moving overseas and gave me a lot of her Indian spices. I had an extraordinary amount of chili powder that I was looking forward to using. It smelled glorious, deep and smoky. I proceeded to add the required 1/3 cup into the mixture and once blended, did an initial taste test and exclaimed, “YOWZA!” To which the In-House Taste Tester yelled from the back room, “Hot, eh?” Yes, yes indeed.

Fortunately, I like the hot and the spicy. I did cut it a little bit with some lemon juice and some dollops of milk after it boiled on the stove for a bit.

But all-in-all, this recipe is basically throw it in the blender, then heat it up on the stove and you’re all set to go make your enchiladas.

Vegetarian Enchilada Sauce

Adapted from Tammy’s Recipes

Ingredients

  • 3 cups vegetable broth
  • 1 can (14.5 ounces) diced tomatoes with green chilis
  • 2 tablespoons olive oil
  • 1 large clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/3 cup chili powder
  • 1 teaspoon salt
  • 1/2 cup wheat flour
  • Cayenne pepper – to taste, for a hotter sauce

Instructions

  • Place all ingredients in blender and blend on high until smooth.

  • Transfer ingredients to a medium sauce pan.
  • Let simmer over medium heat, whisking or stirring occasionally until sauce thickens. About 10 – 15 minutes.

Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Diet type:
Vegetarian

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

July 16, 2009 By: Megabeth Category: Culinary Tour de France, Main Dishes, Other

This Culinary Tour de France would not be complete without a great soup. Trust me, I picked the right recipe…this Zucchini and Curry Soup is really good. By using hot curry powder, you can add an extra “zing” to it. I imagine having some of this soup on hand to help me warm up after a cold bike ride in the winter. It also doesn’t have a lot of added fat making it light yet filling.

Zucchini and Curry Soup
(Potage de Courgettes au Curry)
From: The Paris Cookbook

1 large onion, peeled, halved lengthwise, and cut into thin half-moons
2 Tablespoon extra-virgin olive oil
2 teaspoons curry powder or to taste (I used hot curry powder.)
Fine sea salt to taste
1 quart homemade vegetable stock
4 small zucchini (about 12 ounces total), rinsed and cut into thin rounds

In a stockpot, combine the onions, oil, curry powder, and a pinch of sea salt. Stir to coat the onions.

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

Cook, covered, over low heat, stirring, until the onions are sft, 3 to 4 minutes.

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

Add the stock and zucchini and stir to blend.

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

Bring to a simmer over moderate heat, cover, and simmer gently for 20 minutes.

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

Process the liquid in a blender, food processor, or with a handheld immersion blender until emulsified into a smooth-textured mixture. (The soup may be prepared ahead of time up to this point. Cool and refrigerate.)

A Vegetarian Tour de France: Zucchini and Curry Soup (Potage de Courgettes au Curry)

At serving time, reheat the soup, and serve it in warm shallow soup bowls.

Asian Style Tofu Puffs with Green Beans and Snap Peas

July 01, 2009 By: Megabeth Category: Main Dishes

Tofu puffs! Where have you been all my life?

About a week ago, I stumbled upon a huge case of tofu products at my local international store. Nestled in with all the different kinds of tofu, I found an intriguing package labeled “soy puffs”.

soy puffs

I quickly snatched up a package but realized as soon as I got home I had no idea what to do with them.  Apparently they work well in stews and soups because the puffs tend to suck up the flavor of liquid. With that knowledge in hand,  I came up with the recipe for Asian Style Tofu Puffs with Green Beans and Snap Peas.  The crispy green beans, snap peas and green onions from our CSA delivery worked perfectly with the puffs.

The really great taste paired with the no-fuss preparation make tofu puffs something I could easily get addicted to. However, based on the nutritional value of these puffs, I’m going to have to classify them as a “sometimes food”. But, what a great discovery!

Asian Style Tofu Puffs with Green Beans and Snap Peas
by Megabeth

  • 1 5oz package refrigerated tofu/soy puffs
  • 1 pound green beans, trimmed
  • 2 cups sugar snap peas, trimmed
  • 2 green onions, white parts diced – slice some of the green for garnish
  • 2 cloves garlic, diced
  • 1 Tablespoon, sesame oil
  • 3 Tablespoons tamari or low sodium soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1/2 cup vegetable broth
  • 2 teaspoons cornstarch
  • toasted sesame seeds for garnish

Fill a pot with water and bring to a boil. Add soy puffs and blanch for 3-4 minutes. (Use a spoon to dunk the puffs as they have a tendency to float to the surface.) Once heated through, drain thoroughly and set aside.

Asian Style Tofu Puffs with Green Beans and Snap Peas

In a wok or a pan with high sides, add sesame oil and heat on medium high. Once oil is hot, add garlic and the chopped white parts of the green onion. Cook until they soften and begin to brown.

Asian Style Tofu Puffs with Green Beans and Snap Peas

In a small bowl, combine tamari and rice wine vinegar. Add green beans and snap peas to the wok then add the tamari mixture. Stir fry until the vegetables are mostly cooked through – about 4 – 5 minutes. Add the tofu to the pan, then add the vegetable broth. Stir to coat everything with the sauce in the pan. Reduce heat to low and allow to cook until tofu puffs soften.

Asian Style Tofu Puffs with Green Beans and Snap Peas

In a small bowl, add the corn starch plus one tablespoon water. Stir to make a thick paste. Push the vegetables to the side and add cornstarch to the vegetable broth at the bottom of the pan to thicken the sauce. Mix to coat the vegetables and tofu. Let cook another 1 or 2 minutes.

img_Asian Style Tofu Puffs with Green Beans and Snap Peas

Once plated, drizzle with some of the sauce and sprinkle with green onions and toasted sesame seeds.



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