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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 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)


  • 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
  • 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.


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


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.


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


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).


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 as my guide with a few substitutions.


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


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


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


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


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!


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!


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


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 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 🙂