Day 295 Intention ~ Make Dinner For My Husband

Day 295 Intention ~ Make Dinner For My Husband

Being a yoga teacher, there are many evenings that I am away from home, so either John & I don't eat together or we eat something fast at 9:30 at night. 

This evening I am home & I am cooking. It's getting chillier here in Northeast Ohio and so hot, spicy, vegan green enchiladas are on the menu. So yummy! 

Now, the sauce is not from scratch (or the tortillas...this time), but basically here it is: 

Green enchilada sauce (be sure to check the back of the can if it's store bought, sometimes they sneak chicken stock in there)

Cheese or vegan cheese substitute (Monterey jack or mozzarella...heck even cheddar)

Tofu ~ one block, bake it for 45 minutes on 350...sprinkle some garlic powder, salt, pepper and chili powder on to liking

Onion and jalapenos chopped

Corn tortillas heated a bit, so that they are easier to roll

Put some sauce in the bottom of the baking pan so that the enchiladas don't stick. 

Once the tofu has baked, you can either just put them in the corn tortilla or saute them with the jalapenos and onions, either way will work fine. So, saute jalapenos & onions and add to the tortilla. Add a little bit of cheese to the tortilla and roll it up. 

I like to seal the tortilla with a toothpick to be sure that it doesn't open in the pan. 

Fill the pan with enchiladas and then cover more sauce over top. Cover the pan with a lid or aluminum foil. Bake at 350 degrees for about 30 minutes. Take the foil off and sprinkle cheese over the top of the enchiladas. Put the pan back in the oven uncovered until the cheese melts.

You can use a little vegan sour cream (I like the Tofutti brand) if you would like on the side to add extra creaminess to the enchilada. 

Enjoy! 

Til tomorrow...

Shanti, 

Marcia

Day 230 Intention ~ Experiment

Day 230 Intention ~ Experiment

January 1st, not only did I start writing these intention blogs each day, but I also went vegan. It's been going great...can't believe it's already been 8 1/2 months! 

I have learned to adjust recipes, but haven't been too crazy with my experimentation...til today. I have been dreaming of these stuffed peppers that we ordered sometime last year from the restaurant, Pizzazz, that were amazing. So, today, I am experimenting with tofu ricotta recipes so that I can make a vegan version of these. 

They are in the oven now, but I just used a recipe from the Whole Foods website and I am hoping that it turns out well.

I will keep you posted!

Til tomorrow...

Shanti, 

Marcia

Day 166 Intention ~ Make My Hubby Some Cookies

Day 166 Intention ~ Make My Hubby Some Cookies

Okay, yes, and me too! I accidentally peeked at tomorrow's African proverbs calendar and it says, "Food from the people you love is healing." It's a Sudanese proverb and I agree. Not that he needs healing, but who knows! 

I found a vegan ginger cookie recipe online at food.com that he (and I) really like, so I figured I would give him a little love whether he needs healing or not, and bake him some cookies that we both can enjoy. 

If you want to share the love, here is the recipe: 

4 tablespoons sugar (turbinado works well)

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

2 1/2 tablespoons ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon cloves (ground)

1/2 cup canola oil

1/4 cup molasses

1/4 cup soymilk (I use almond milk & it works just fine)

1 cup sugar

1 teaspoon vanilla

Mix dry ingredients together except for the sugar and set aside. 

In a large bowl, mix the wet ingredients with the sugar until it is blended.

Stir in the dry ingredients and mix well.

Roll the dough into little balls (1 TBSP) and flatten as much as you like.

Press coarse sugar into the top and bake on a greased cookie sheet at 350 degrees for 10 minutes. 

That's it! Enjoy! 

Til tomorrow...

Shanti, 

Marcia