I got some sprouted corn tortillas and was looking forward to some delicious enchiladas! I put together the sauce and filling as directed and went to assemble. Problem. Corn tortillas like the ones I have are not that rollable. The first one flipped open, and then cracked a bit. Hmmmm. So instead of making a mess, I decided to change construction. I switched to more of a lasagna model. I layered the filling, spinach, tortillas and sauce until the pan was full. Put it in the oven and turned my attention to making the guacamole. Guacamole is one of my specialities! I pulled the enchilladas out of the oven and served them up with a bit of Tofutti sour cream and a side of roast root vegetables. The meal was quite tasty and I was mostly pleased with the recipe. Due to the change in construction, I would recommend covering with foil at the beginning and cooking for 10 minutes, then uncovering and cooking for an additional 25 minutes.
Unfortunately this meal also made me realize that as I had suspected, my body reacts to soy & corn like it does to gluten. I had discussed this at length with someone at Flying Apron that asked if I had reactions to soy and at the time I suspected I was, but I thought it was the non traditional soy products (like soy milk) that would cause it. Since the only product that is non traditional soy that I consume is soy milk, I figured I could avoid it. However, I still noticed that traditional soy was not being gentle on my system at all. It is a bit tough since soy is an easy way to get protein as a vegan, so it just means that I have to work that much harder at getting it. I am not worried since getting adequate protein is not THAT hard, contrary to popular belief. Most people eat way too much....
Paul McCartney’s Vegan Enchiladas - Recipe
We include a recipe for make-your-own vegan sour cream that will surprise and please you, too.
1 cup tomato sauce
1 cup water
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
2 tablespoons cornstarch dissolved in 4 tablespoons water
1 lb. firm tofu, drained and mashed
1 onion, chopped
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon garlic powder or 1 teaspoon minced fresh garlic
1/4 teaspoon black pepper
1 1/3 cups picante sauce
3 cups steamed spinach
1. Preheat oven to 350 degrees. Place all the sauce ingredients, except for the cornstarch, in a small pot and cook over low heat, covered, for 20 minutes. Stir in the cornstarch and cook until the sauce thickens.
2. In the meantime, prepare the filling: Mix the tofu, onion, chili powder, cumin, garlic, pepper, and picante sauce. Put some of the spinach in the middle of each tortilla, then add 3 to 4 heaping teaspoons of the tofu mixture, and roll up the tortillas. Top with vegan sour cream (or make your own, see below). Lay the enchiladas in a baking dish, cover with sauce, and bake for 20-25 minutes.
Makes 12 enchiladas.Source: http://www.care2.com/greenliving/paul-mccartney-vegetable-enchiladas.html#