Friday, February 4, 2011

Vegan French Toast

I found this recipe at the Compassion over killing website. ~ They are doing great things over there to help animals and to promote compassionate living.

8 oz. silken tofu
1/2 cup water (I used vanilla soymilk)
1 t. sweetener (molasses or maple syrup... I added a bit more)
1/2 t. cinnamon
1 banana
6 slices of bread
Fresh berries (optional) - (I used frozen blueberries)
Maple syrup

Mix all the ingredients except the bread in a blender until smooth.

Pour the mixture into a shallow dish, dip the bread, and cook on a non-stick pan. (I think the only thing I would do different the next time is, to make sure the batter isn't so thick on the bread.. The first ones were soggy in the middle.. but it was still good because the batter tasted a bit like banana custard)

Turning once when the edges begin to brown. Serve with berries or maple syrup (or both :)


Wednesday, February 2, 2011

Vegan Garlic Enchiladas

1 lb. ground crumbles (Boca or Morning Star)
1 medium onion
1/2 cup chopped bell pepper
1t olive oil
2T flour
1T chili powder
1t salt
1t garlic powder
1/2t ground cumin
1/4t rubbed sage
1 can 14 1/2 ounces stewed tomatoes (I use a quart of stewed tomatoes)


4-6 garlic cloves, minced
1/3 cup butter (I use Earth Balance)
1/2 cup flour
15 oz. vegetable broth
15 oz. tomato sauce
2 T chili powder
2 t ground cumin
2 t rubbed sage
1/2 salt

10 flour tortillas (I use the large burrito size)
1 can refried black bean

Hint: I'll get my spices ready while my veggies are sauteing

In a saucepan over medium heat saute onions and bell pepper in olive oil till soft. Add flour, seasonings and tomatoes... mix well. Add crumbles. Bring to boil, reduce heat; cover and simmer for 15 min.

Meanwhile in another saucepan, saute garlic in butter until tender. Stir in flour until blended.

Gradually stir in broth, bring to boil. Cook and stir for 2 min. or until thick and bubbly.

Stir in tomato sauce and seasonings. Heat thoroughly.

Cover the bottom of your baking dish with sauce. I use my 10.5 x 14.5 pan but a 9 x 13 would work great too.

Spread some refried beans and top with crumble mixture down the center of your tortilla.

Roll up tightly, place seam side down in your baking dish. Put remaining sauce on top of your enchiladas. Cover and Bake at 350 degrees for 30-35 mins. Remove cover and bake an additional 10 mins.

Enjoy! :)