Tomatillo Enchiladas, Slaw, and Squash Casserole

Tomatillo Enchiladas, Slaw, and Squash Casserole

Tex-Mex Squash Casseroles in glass ramekins

Enchiladas, pre-baking

Notes

Recipes, Tips, and Substitutions

1. To make the enchiladas, I used the Viva Vegan! Green Tomatillo Sauce Recipe; the Viva Vegan! Pan-Fried Tempeh with Sofrito recipe, substituting seitan for tempeh; the Viva Vegan! Pine Nut Crema Recipe for the creamy topping; and assembled, accoridng to the Viva Vegan! Potato-Chickpea Enchiladas with Green Tomatillo Sauce Recipe. The sides are Cabbage Slaw, adapted from the Viva Vegan! Classic Cabbage Recipe, and Tex-Mex Squash Casserole, veganized from the Homesick Texan Tex-Mex Squash Casserole Recipe.

2. The ratio I used for the enchilada filling was: 1 Tablespoon of cheese (Chopped Tofutti Mozzarella, about 2 slices), 1/2 Tablespoon of diced onions sauteed in canola oil, and 1/3 cup of the seitan filling. Each tortilla was gently coated in the tomatillo salsa, filled with the filling ingredients, then rolled tightly and placed in a glass baking dish over a layer of tomatillo salsa. To give you a better sense, this is a photo of my enchilada prepping station, with tomatillo sauce, prepped tortilla, and fillings:

I then covered the tightly rolled enchiladas with the remaining tomatillo salsa and a layer of pine nut crema, and baked according to the recipe's instructions.

Tasting

This may have made me even more homesick! She's not much of a looker but overall the enchiladas were an excellent dish and all the components constituted a well-balanced meal. The caramelized onions added an amazing crunch and I greatly preferred the flavor and texture of this filling to that in the Sour Cream enchilada recipe. The tomatillo sauce is exactly what I was hoping for and easy enough to make; my only recommendation is to roast the raw tomatillos, rather than boiling them, to kick up the smoky flavor.The casserole is rich and indulgent; not very nutritious, but comfort food is meant to nourish the mind rather than the body. Besides, when you portion the casserole into ramekins, you can snap lids on 'em and place them uncooked in the freezer for later. Not to mention that the slaw is exceptionally healthy (and fat free); the crunchy tang balances out the creamy pine nut crema and mushy fatty casserole and the roughage ensures that your metabolism will keep purring.

Latin Quinoa Salad with Black Beans and Mango

Cooked Quinoa with Mango, Black Beans, Piñata Apples, and Whole Foods's Salsa Fresca over Organic Field Greens.

Notes:

1. This is loosely based on the Veganomicon Quinoa Salad with Black Beans and Mango, omitting the suggested dressing and adding the salsa and additional ingredients.

2. The salad can be prepared even more quickly than the recipe suggests because the quinoa is microwavable.

Chimichurri Seitan Skewer Salad

Chimichurri seitan skewers on a bed of leaf and romaine lettuces, pear tomatoes, and carrots dressed with citrus-herb vinaigrette. Based on the Candle Cafe Cookbook Seitan Skewers with Chimichurri Citrus-Herb Sauce.

Raw materials in the Garden

Notes

Recipe and Substitutions:

To prepare the skewers and sauce, I faithfully followed the cookbook recipe. After removing them from the grill, I plated them on the raw vegetables and then drizzled residual marinade and chimichurri sauce over the whole thing.

Tasting:

This salad was labor intensive but incredible. I've had Candle Cafe's skewers both at the restaurant and from the prepared food case at Whole Foods yet I preferred the homemade iteration for at least three reasons: 1) the seitan was served immediately off the grill so it didn't have time to cool and stiffen; 2) it was nice to have a full salad and both of the sauces to round out the meal; and 3) while I love the smoky flavor of grilled food and the aesthetics of char marks, I don't like food overly scorched (it's carcinogenic) and so I was able to control and reduce over-browning.