Sour Cream Enchiladas with Saffron Garlic Rice

Sour Cream Enchiladas (R), with Garlic Saffron Rice (L).

Parsley, an enchiladean sombrero de fiesta (or party hat, for the uninitiated).

Freshly Baked
Prepped for Baking
Peekaboo!

Notes

Recipe:

The sour cream enchilada sauce is veganized from the Homesick Texan Sour Cream Chicken Enchiladas Recipe; the enchilada filling is the Viva Vegan! Latin Shredded Seitan, Mexican Chile-Braised Variety Recipe; and the Saffron-Garlic Rice is adapted from the Veganomicon Saffron-Garlic Rice Recipe, which I discuss in the Paella with Soy Chorizo post.

Banana Bread Muffins

Banana Bread Muffins, adapted from the Veganomicon Lower Fat Banana Bread Recipe

Notes

Recipe:

Banana Bread Muffins, adapted from the Veganomicon Lower Fat Banana Bread Recipe

Tasting:

Definitely did not notice that these were low fat! The apple sauce and banana keeps the muffins moist and binds the ingredients well so that there is no crumble at all. A very basic recipe that was simultaneously delicious and obviously amenable to either loaf or single serving preparations. However I would definitely make these in foil liners or directly in the pan itself, as the moist batter was really clingy on the paper wrappers.

Jelly Donut Cupcakes

Jelly Donut Cupcakes

Before baking

Notes

Recipe

The Veganomicon Jelly Donut Cupcake Recipe

Tasting

These were delicious; dense and moist, with an acidity kick from the vinegar that mellows the sweetness of the batter and jam. The photo doesn't show them dusted with powdered sugar but it is definitely a worthwhile, albeit messy, addition. Although the recipe recommends using cheap jam to give the cupcakes an authentic donut profile, I actually made a second batch with a lovely chianti leavings jam that was less cloyingly sweet and infinitely more sophisticated on the palate.