Wednesday, October 24, 2012

Vegan Enchaladas (Robin Kyle)

1 dozen stone ground corn tortillas
1 med.-large onion and 1 medium green pepper
1 3.8 oz. can sliced olives, drained and rinsed
1 small can diced green chilies
1 lb. block regular tofu
cashew cheese (see recipe below)
enchilada sauce (2 cans of red sauce or homemade)

Cut vegetables in bite-size chunks. Use raw or sauté in a little water for a softer consistency. Make enchilada sauce or use canned. Make cashew cheese. Reserve 1
cup of the cheese for the freezer and use the rest (or make two dishes of enchiladas!) Mash tofu in a bowl and mix with the cheese. Ladle a small amount of sauce into the bottom of a 9 1/2 x 11" dish. Layer 3 corn tortillas across bottom of dish. Sprinkle 1/3 of the onion, pepper, and olives on top of tortillas. Layer 3-4 heaping soup spoonfuls of the tofu-and -cheese mixture; spread a little with back of spoon. Layer 3 more tortillas. Ladle more sauce on to almost cover layer to edges, reserving enough sauce for 2 more layers. Repeat twice, ending with sauce on top. Cover with foil, bake 15 minutes at 350 degrees covered, 30 minutes uncovered, till hot and bubbly but not dry on top. Some moisture will evaporate upon standing.

Cashew Cheese

4 oz. jar of pimientos
3 T. brewer’s yeast
3/4 cup cashews
1/8 tsp. garlic powder
2 T. sesame seeds or tahini
3/4 cup water
1 tsp. salt 1/3 cup lemon juice

Blend all ingredients on low speed, adding the water gradually and increasing to high speed until very smooth. Mix with tofu for use in lasagna or enchiladas recipe, saving 1 cup for another recipe in freezer. Delicious also as a spread on bread, potatoes, sandwiches, burritos. Substitute for cheese in any recipe except where grated or sliced cheese is needed.

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