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Chickpea veggie enchiladas

Hello again! Not only am I shocked that I have blogged a record SIX times these past couple of weeks but that I am here again to share another food post with you. I had become so distanced from these type of posts that I was seriously considering a name change of this blog! Oh well, for now, let’s talk about what I made for dinner last night :)

I had a bunch of random ingredients at home that I wanted to use up, plus I was making enchiladas for some friends of ours who just had a baby, so I bought some tortillas and a few other ingredients that I was missing.

I based my enchiladas on this recipe from Allrecipes.com. I find it to be a great site because the recipes are simple and easy to adapt to whatever ingredients you have on hand or whatever your dietary preferences are. I made enough adjustments and substitutions that I feel like I can safely post my version of the recipe here.

Chickpea veggie enchiladas (makes 8-10 enchiladas)

Ingredients

  • 1 can of chickpeas, drained and rinsed
  • 2 cups of cooked brown rice (got to use my steamer again!)
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 1 can of fire roasted tomatoes
  • 1/4 cup Pace picante sauce (I used medium)
  • 1 tablespoon chili powder
  • 1 tsp ground cumin
  • 1 tablespoon red pepper flakes (you may not want to use this much, this was an accident, I opened the wrong end of the container! But it wasn’t too hot for me)
  • 1 small jar of salsa
  • Daiya shredded cheddar-style non-dairy cheese
  • Ground cilantro
  • A package or two of soft taco style whole wheat tortillas
Directions
  • Pre-heat oven to 350 degrees
  • Cook chopped onion in olive oil over medium heat (use a few cloves of garlic too if you’d like, I couldn’t get my jar open!) until soft, then add chickpeas, tomatoes, picante sauce and spices. Reduce heat, simmer and stir until thickened. Add rice and let cook a few more minutes, stirring occasionally.
  • Warm tortillas on the stove or microwave (I warmed 5 at a time between 2 paper towels for 30 seconds)
  • Spray a 9×13 (or whatever size you want to use) pan with cooking spray.
  • Add a couple spoonfuls of chickpea-rice-veggie mixture into each tortilla and roll.
  • Place wrapped tortilla seam side down in the dish.
  • Once you place however many fit in your pan (6 fit in my 9×13 pan and I had some leftover filling so I could have made maybe 4 more) pour salsa on top and sprinkle Daiya cheese and ground cilantro on top as desired.

Here’s what it looked like before going into the oven!

I should have taken an “after” picture but I’m so out of the “food blogging” mentality that I honestly am surprised I took the one above. However, trust me when I say that these were delicious! Especially when topped with Tofutti non-dairy sour cream :)

Another recipe fail?

Another Wednesday girl’s night potluck has come and gone. This week I had the main dish and while it wasn’t terrible, I was a bit disappointed. But let’s back up!

Yesterday’s breakfast was 5 grain cereal with almond butter and some dried fruit (cherries, blueberries, and cranberries) that I received in a packet a while back at a cancer info booth.

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Mid-morning, I took a walk and then snacked on some mixed nuts (2 tbsp).

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For lunch, I had a veggie burger in a pita pocket with avocado, tomato and spicy mustard, plus some carrots and hummus on the side.

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I had a hard time stuffing everything into the pita pocket! I think I overdid it a bit ;-)

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After lunch, I had class and then a meeting, so when I got back I was more than ready for some tea and chocolate (it’s becoming a ritual I think).

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I had brought some soy yogurt and cereal as my afternoon snack but I sat there and kept asking myself if I was hungry. Nope. Usually I would eat it anyway, but I decided to save it for the next day instead.

I love it when that happens! No, not skipping a snack. Just being intuitive and feeling good about my choices.

After work, I met Farrah for a run. We did a bit more than 3 miles, most of it running but there were a few walks in there. I’m trying to build back up to running 5Ks, the first of which will be next month!

When I got home, I was finally hungry so I snacked on some more mixed nuts (another 2 tbsp).

For the main dish at girls night, I prepared a Lentil Rice and Veggie Bake using this recipe from allrecipes.com as my guide with a few substitutions.

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Cooking up all the veggies in the skillet…it looks good!

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I had to make these lentils because I couldn’t find “red” ones? Does anyone know the difference?

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I also used barley instead of rice because I already had some in the pantry.

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Here’s what it looked like coming out of the oven :)

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I don’t know what it was but something I just didn’t care for. I think maybe it was too bland because it was better with some salt on it.

We had the casserole (x2) with some veggies and bread dipped in olive oil. Yum!

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But I think dessert was my favorite! Court found these Diana’s Bananas banana babies, which the box described as “real bananas covered with non-dairy dark chocolate…perfect!

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I may have to find some of these for myself. How awesome they were!

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Even though I wasn’t thrilled with my dish, you live and learn. I hope one of these days I can make a really great tasting vegan dish. I’m hoping it was just the substitutions I made or something. Oh well!

Hope you all had a good Wednesday night too. Thank you for your comments on my decision not to watch The Biggest Loser…I deleted it from my DVR and I canceled the series recording. That felt great! Ha ha.

Have an awesome Thursday!

New Recipe: Tofu Lasagna!

This one is for you Mari, ha ha ;-)

Last night at our girl’s night potluck dinner, I had main course. So, I decided to use the tofu in my refrigerator in a new way: Tofu Lasagna!

I used this recipe from allrecipes.com but made my own modifications: I didn’t have parsley and so I added some oregano and garlic to the mix. I used soymilk instead of regular milk because it was all I had. I also used more spaghetti sauce than it called for (super chunky vegetable) to cover the noodles and I didn’t end up using all the pasta I cooked. The only thing was the pasta was not whole grain as I had trouble finding any at my store. Oh well!

Mixing the sauce ingredients:

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Layering in the pan:

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Going into the oven:

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And coming out…it smelled so good!

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My portion served with a salad + snap peas and some garlic bread :)

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One serving of this was enough for me, it was quite filling! I cut the dish into 9 (not quite equal) servings and I had leftovers…one for lunch today and two in the freezer for a later time. This recipe was really quick and easy to make, especially for a group setting.

I think if I made it again, I would reduce the cheese on top just a bit and maybe experiment with making my own sauce instead of relying on the jar. But it was great nonetheless!

Happy almost Friday :)

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