Last Tuesday we had Mexican food. There was Salad, Rice and Beans, Mexican Soup, Blender Gazpacho, Guacamole, Corn Muffins, Tamale Pie, Enchiladas, Santa Fe burritos, Black Bean and Corn Salsa, Queso de Soja con Tomate....   Oh, my.  Delicioso!!  Can you believe it was all vegan?  I know! Hard to believe, even for this mexican girl :D

I'll be posting the recipes later on.

I took some pictures of the food,  here they are:

Black Bean Nachos and Chesesy Sauce

Mexican Soup

Lemon Pie

Rice and Black Beans

Green Salad and Dressing

Lettuce, Kale, Tomato, Carrots and Beans Salad

Michele has shared with us a link to a Big List of No-Oil Salad Dressings.  Click on the link below to find the recipes. You may print the document :)

https://sites.google.com/site/hgkprintablerecipes/big-list-of-no-oil-salad-dressings


Thanks, Michele  :)

Vegan Swiss Enchiladas

Legend has it, these enchiladas are called Enchiladas Suizas (Swiss Enchiladas) because Swiss immigrants in Mexico started making them this way. (You can make them too using red tomatoes) Others say this dish got its name because the enchiladas are covered with green salsa and then Sour Cream, Cheese, queso fresco, chopped white onions, etc. simulating the snow on the green Swiss Alps. The truth is...  Who knows?  I really like them and would love to share them with you :)


Here is the video:

Serve them with "refried" beans (using water) and a fresh green salad. (I like to shred some cabbage and drizzle a little lemon juice on it)
Enjoy!

Enchiladas Suizas

Salsa:
2 cups water
8 tomatillos
1/2 green pepper
1/2 onion
3 garlic cloves
12 stalks cilantro
1 serrano pepper (optional)

In a pot, cook the ingredients until soft.  Blend the cooked ingredients to make salsa.  In the pot, add 2 tsp. of canola oil and add the salsa, bring to a soft boil. Season with Epazote and a pinch of salt.

Filling:

2 big potatoes, cooked and diced
2 medium carrots, raw and shredded
1/2 onion, raw, finely chopped
1 small can mushrooms (substitute, TVP, etc.)
Cilantro, finely chopped (optional)
Season with:
turmeric, garlic powder, oregano, pinch of salt.


Tofu Sour Cream (from The Seven Secrets cookbook)
12 oz. soft tofu
1/2 cup raw cashews
2 Tbsp. chives
1 Tbsp lemon juice
1 tsp salt
1 tsp onion poder

Blend at high speed to obtain a smooth mixture. Refrigerate.

Flour Tortillas!

I make this recipe very often and I would like to share it with you. It is very versatil. You can make them thick or thin; add sweet or salty fillings, toast them, bake them, and eat them as you would eat flat bread.

My favorite fillings are:

For breakfast:
 Sliced banana, chopped nuts, wheat germ and honey or agave nectar.
 Peanut butter and jelly pinwheels.

For lunch:
Veggie wraps: hummus, shredded veggies, tomatoes, etc.
"Quesadilla" using guacamole
Tacos, using taco filling (TVP, pico de gallo, salsa, etc.)

For Dinner:
Mini Pizzas!  Spread Tofu Sour Cream first, add the tomato sauce second and then the toppings at last.

Make your own tortillas at home and share your own ideas!  :)

With 14% of the recipe's total calories coming from fat it stays under the 20% of calories from fat recommended by CHIP.  I'm not sure about the final flavor of this following experiment but I'll try making them with unsweetened applesauce instead of oil and will let you know about the results.

To store them:

Lay them out to cool on a kitchen towel.  When cool, stack them all up and place them on a kitchen towel that has been lined with paper towels. Wrap them with the kitchen towel that's on the bottom of the stack and put them in a Ziploc bag. Refrigerate.

For list of ingredients, scroll down :)