Category Archives: High Calorie

Tofu Enchiladas Suizas

To make the enchilada sauce:

12 oz can Whole tomatoes
17 oz can Diced Green Chiles
1 Medium onion – chopped
4 Garlic cloves – chopped
1 cup vegan sour cream
Tamari soy sauce and pepper to taste

To assemble enchiladas:

12 Flour tortillas
2 lbs prepared extra firm tofu (Frozen, then thawed, then pressed in a strainer for an hour or so to remove the water)cut into thin strips, shredded basically.
4 cups vegan Jack cheese, grated
1 bunch Green onions, chopped
The sauce

Instructions:

Prepare the Enchilada Sauce by blending together tomatoes, green chiles, onion, garlic and veggie sour cream in a food processor or blender.

Season with tamari soy sauce and pepper to taste and pour into a large saucepan. Heat thoroughly. Heat tortillas in a microwave for 35 to 40 seconds. Using tongs, dip a tortilla into the enchilada sauce and lay it inside a 9X14 pan.

Stuff enchilada with tofu, veggie cheese and onions. Roll and place seam side down in the pan. Repeat for all 12 tortillas, reserving a small amount of cheese and onions.

Cook in preheated 375 degree oven for 15 to 20 minutes or until brown. Spoon a small amount of enchilada sauce on each enchilada and cover with shredded veggie jack cheese.

Cook until veggie cheese melts.

Notes: I often use mushrooms instead of the tofu if I am pressed for time, but that freezing trick with the tofu, really gives this dish the “chew” your omniverous family is used to.
Feel free to cut back on the veggie cheese as that ups the cost and fat of the dish quite a bit. I suggest serving with brown rice to up the ante on the fiber.

This enchilada recipe is a family-pleaser and is always a hit at company pot lucks.

Shelley’s Vegan Dark Chocolate Brownies (Gluten Free)

1 1/2 Cups Sweet White Sorghum Flour
1/2 Cup Brown Rice Flour
1 1/3 Cup Cocoa Powder
2 Teaspoons Baking Powder
2 Teaspoons Baking Soda
2 Cups Prune Syrup (See recipe under sauces)
2 Tablespoons Vanilla Extract
2 Cups Soy Milk
1/4 Cup Egg Replacer Mixed in 3/4 Cup Water
1/2 to 1 Cup Apple Sauce

Mix flours, cocoa powder, baking powder and baking soda together, and set aside.

In a separate bowl mix, soy milk, vanilla extract and prune syrup.

In yet a third bowl, whip egg-replacer until quite foamy, then add it to the liquid bowl and mix all the liquid ingredients together.

Finally mix the wet into the dry ingredients.
If your mix is too thick, and I think it will be, add 1/2 cup of apple sauce. If it is still too thick add another 1/2 cup apple sauce. This adds moisture that stays after the back, without watering down the “sweet” of the brownie.

Spoon into a silicon baking dish.
Bake at 350 for 30 minutes (or until the brownies push back)

These brownies are vegan, fat-free and whole grain! (Yes sweet white sorghum flour is a whole grain flour) The prune syrup gives them just the right amount of “gooey” to make you feel way more guilty than you should.

Vegan French Toast (*With GF Option)

1 Cup Vanilla Soy Milk (Or Silk Nog if it’s in season)

2 Cups Water

1 Tablespoon Agave Nectar (Unless you used Silk Nog)

1 Tablespoon Nutritional Yeast (Not bread yeast!)

1 Cup Cashews

1 Teaspoon Cinnammon

3 Tablespoons Corn Starch

3 Tablespoons Ground Flax

1 Teaspoon Pumpkin Spice

1 Tablespoon Vanilla Extract

Blend cashews with water until creamy. Add soy milk and blend again. Add the rest of the ingredients and either blend or mix well. Batter stale bread (*I use Gluten Free Millet Bread for this as it seems to come stale right from the store!) and brown on a non-stick griddle.

Garnish with fruit. Yum.

This is more of a breakfast treat than a healthy staple, but a great way to stay on the vegan path when relatives are visiting.

Perfect Oats

1 Cup Dry Dates

2 Cups Water

3 Teaspoons Coriander

3 Teaspoons Cinnamon

1 Cup Rice Milk

1 Cup Old Fashioned or Steel Cut oats

1 Cup Blueberries

1 Cup Raisins

1 Cup Ground Flax Seed

Chop dates in a food processor and slowly add rice milk. You will not get a smooth consistency, but you will get close. Soaking the dates in the rice milk overnight helps but I rarely do this myself.

Place your date/rice milk mixture, water, coriander and cinnamon in a pot to boil.

Add oats, flax and raisins to the boil and turn heat down to a simmer. Simmer for about 15 minutes. You may need to add more rice milk to reach your preferred consistency. Add blueberries, mix and serve.

This is one of my more complex recipes, but  you will be surprised where oatmeal can take you. This exotic oat dish has a distinctive eastern flavor that is sure to satisfy anyone’s morning sweet-tooth.