Happy Herbivore Blog

Vegan Smokey Black Bean & Tofu Enchiladas Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

This recipe is courtesy of my husband Scott, who could eat Mexican food at every meal for a week straight and still want more. Thus, it was no surprise to me that he whipped up enchiladas when it was his turn to cook. I can't remember why I bought liquid smoke, but ever since I've had it, Scott's been on a mission to slip it into our food every chance he's got. Tonight he added it to our basic enchilada recipe and WOW! This little addition made all the difference in the world. These enchiladas went from good and tasty to freakin' a-m-a-z-i-n-g.


Recipe:Smokey Black Bean Enchiladas

Description

Liquid smoke takes basic bean and tofu enchiladas to a new and unbelievably delicious level. I use the enchilada sauce in my cookbook, but any canned or bottled fat-free vegetarian enchilada sauce will due.

Ingredients

Instructions

Preheat oven to 350 F. Crumble tofu in a large bowl. Add beans, smoke, garlic and hot sauce and mix together. Spoon filling into 8 tortillas. Fold over, place into an oven-safe dish and pour enchilada sauce over the tortillas. Sprinkle shredded vegan cheddar over top if desired and bake 15-30 minutes; 15-20 minutes for a softer shell and 25-30 for more for crispy shell.

Inca or Aztec Corn Soup Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

I'd never heard of quinoa until I was vegan and quite frankly, I still pronounce it incorrectly half of the time. I've read enough veg magazines and cookbooks to know quinoa is good for me and I've done a pretty good job at incorporating it into my regular diet. I was recently introduced to amaranth, which is a close relative to quinoa, only smaller.

quinoa v amaranth

Quinoa & Amaranth

Like quinoa, amaranth is a complete protein source and chocked full of important vitamins and minerals. Amaranth was used by the Aztecs whereas the Incas used quinoa. Since you can use either 'grain' (I use that term loosely) to make this soup, it has two names :) Btw, this recipe comes straight from my pantry :)

Aztec Soup


Recipe:Inca Corn Soup

Description

An ultra-healthy creamy corn soup with a little spice and a lot of nutrients. Chef's Note: For "Aztec Corn Soup" substitute amaranth.

Ingredients

Instructions

Cook the quinoa or amaranth in 3/4 cup water for 10-15 minutes (until completely cooked and water has evaporated). Transfer to your blender and add 1 1/2 cups corn, chilis and non-dairy milk and blend until smooth. Transfer to a medium saucepan, stir in remaining corn and black beans and heat thoroughly. Add white pepper and maple to taste. Serve and garnish with hot sauce.

A Note from my Mom

Posted by: Lindsay S. Nixon |

Category: Advice

Just returned from a great visit with our daughter in CA.  I must say as a proud Mom the food was fantastic. Starting with fresh squeezed  OJ, to   Fat-Free Blueberry Breakfast Cake, onto a dinner of Chickpea Cakes Piccata and topped off with Almost Fat-Free Chocolate Cherry Cheese Cake and later on a sample of her Fat-Free Vegan  Ice Cream all of which to die for.  I have to say she is my "TOP CHEF".

Aww! Thanks Mom!