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)
- 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 🙂
Can you believe it’s already November 1st? That means in two months, it will be 2012! Crazy, right?
Even though yesterday was Halloween, I was still surprised to see the word November showing up everywhere this morning: on my phone, computer, tv, etc. It just seems like the year has flown by, but then again, I think it feels that way every year.
I haven’t done this in a while but I couldn’t help but remember that the 1st of the month is a great time to set some new goals. Not like “lose 5 lbs this month” or “do x number of yoga sessions” type of goals. I have been looking at things a lot differently lately. My goals this month are more in the realm of mental and spiritual as opposed to physical challenges.
My November 2011 Goals
- Get at least one more room of our house “finished” – We moved into our new place back in July and sadly, the only thing that’s really done is the basement, which is because my awesome husband spent a whole day down there putting it all together. I’ve just been too busy or tired to get started anywhere else. It makes me feel better to have things in order, so I will remember that as I work on some things this month.
- Send out some handwritten cards – I have a couple of cards to send this month and maybe some more if I think about some people I’d like to contact. One is for a family member that is ill and another for a sweet family at my church.
- Bake, bake, bake – I made some oatmeal raisin and pumpkin cookies this past weekend to take to the Hootenanny and even though I didn’t have a lot of time to spend on them, they turned out great and it made me want to make some more stuff. We are having a special “Parent Sunday” at the youth cafe this week, so I will get to start on this goal sooner rather than later 😉 I also want to practice some holiday dishes I hope to make.
- Homemade Christmas presents – Since it’s November 1st, this means I have about a month and a half to get my Christmas presents ready. I plan to make a lot of stuff this year, I’ve already started on some knitting projects and I have some ideas for a few other things. Just need to nail these down, get the supplies and get going. Making things makes me happy!
- Rest – Even though the previous things I’ve mentioned are going to take up some of my time, I do want to mainly focus on relaxing this week. I have been busy nearly every weekend over the Summer and Fall and finally, November is here and I have ZERO plans on my Saturdays for the next several weeks. I want to go out for coffee, maybe browse a store or two, then spend the rest at home taking naps and snuggling with my doggie 🙂
That’s about it over here! What are your goals for November?
If pumpkin just totally disgusts you, then you may want to avoid this blog for…say, three months?
Turns out they had Libby’s canned pumpkin at the Walmart grocery store, so I stocked up, big time.
After a couple bowls of pumpkin oat bran, I decided that it was time to get baking with the stuff. After all, I did buy 10 cans of it. Yes, 10.
It’s my precioussssss….
Those of you who have been reading my blog for a while have probably seen a few different takes on Pumpkin Chocolate Chip Muffins.
The original recipe was not vegan, as it contained eggs, but I have been tweaking it over the past year to make these muffins friendly to my diet and still very delicious!
The last time I made them, they came out a little dry and stuck to the paper. I hate that!
I decided to give them another go this week for Girl’s Night Potluck on Wednesday. When I busted out the paper, I checked the date on it for fun.
I have apparently been using this recipe since 2008!
I made a few substitutions, quite a few actually, so I will share the recipe with you since it varies so much from the original (see picture and link above).
Vegan Pumpkin Chocolate Chip Muffins
- 1 1/2 cups Whole wheat pastry flour
- 1/4 cup Olive oil
- 1/2 cup Agave nectar
- 2 Flax “eggs” (2 tbsp milled flax seed mixed with 1/4 cup water)
- 3/4 cup Libby’s canned pumpkin (accept NO substitutes)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 teaspoon ground cloves
- 1 tsp cinnamon (because I love it that much)
- 1/4 tsp nutmeg
- A few shakes of salt
- 1/2 cup semi-sweet chocolate chips (I use the Kroger brand which has no dairy)
- Preheat oven to 375* (reduced heat due to use of agave nectar. See tips on that here)
- Line muffin pan with foil or paper liners.
- Mix the flax “eggs” and let sit for a few minutes.
- Mix the agave, flax “eggs” and oil in a medium-sized bowl.
- Add in pumpkin (I omitted water due to use of agave nectar).
- In a separate, larger bowl, mix together flour, baking powder & soda, spices and salt.
- Add wet ingredients to dry and mix together well.
- Fold in chocolate chips.
- Fill cups evenly and cook for 18-20 minutes (reduced cooking time for agave nectar as well).
The biggest change I made this time was with these two things:
I think the last time (when they stuck to the paper) I also used the Ener-G egg replacer, which is a good product but for baked goods, flax “eggs” work so much better. That’s just my opinion!
This is actually quite an easy recipe to follow and it made my kitchen smell really good!
So…how were they?
Pretty much perfect. They were sweet, moist, and delicious. No paper sticking this time too! My friends were ooh-ing and aww-ing all night so I’m guessing that they liked them too. 🙂
I am definitely sticking with this version of the recipe for a while. May have to print out this blog post and replace that old paper from 2008!
What is your favorite pumpkin recipe?