Quote:
Originally Posted by Vegan Princess  Yay - glad to have some company!
Raene - I remember you from rawfoodtalk. I used to be raw for a year myself until I met DH, then it got too hard. I used to follow your blog. Was bummed when you closed it, but I totally understand your reasoning! Anyway, I hope all is awesome with your littlest babe. You were an inspiration to me when I was eating raw!
So tonight I am going out with a bang. Nachos, potato skins with cheese and veggie bacon and ice cream. I'm going to be sick most likely I'm also going to try to give up sugar/desserts for a week to cleanse from all the junk I've been eating.
Cindy
|
Yeah, rawfoodtalk! Those were the days!
I did sort of the same thing tonight with the pre-New Year's eating. We got Indian food and I forgot to order it without dairy (makes the nursling colicky) but I ate it anyway since DH had already brought it home. Also had half of a crab cake (fish is the one "meat" that I've been eating this past year).
Okay I'm done with that...ready to move on!
Tomorrow we're off to my in-laws to celebrate Christmas with them (very late, I know) and we're bringing vegan enchiladas and raw pecan pie (from Alissa's book, actually...it's my favorite). These enchiladas are delicious! I'm hoping to impress the in-laws who think we're crazy for eating healthy.
Here's the recipe!
Saute 3-4 cloves of chopped garlic and 1/2 chopped onion in olive oil for 3 minutes or until translucent. Add 3 chopped squash (a mix of summer and zucchini). Saute 5 minutes. Add 1/2 a bag of frozen corn, and sprinkle 1/2-1 teaspoon cumin, salt, and pepper. Add 1 1/2 tablespoons jalapenos (I'm using jarred plus some of the juice). Saute 5 more minutes until everything is slightly browned. Adjust salt, pepper, and cumin as necessary. Set aside.
Ranchero Sauce: 2 poblano peppers, 1 jalapeno, teaspoon cumin, tablespoon olive oil, onion coarsely chopped, tablespoon minced garlic, 2 cups crushed tomatoes, 1/2 cup water, tablespoon red wine vinegar, teaspoon salt, 1/2 teaspoon pepper, 1/3 cup cilantro leaf, juice of one lime, tabasco sauce, 3 tablespoons Earth Balance, and 3 tablespoon Vegenaise.
Blacken peppers (including jalapeno) under the broiler. Remove skin of poblanos, and place all in plastic baggie. Toast the cumin in a saucepan until it begins to smoke. Add oil, onions, and garlic. Saute for 2 mins. Add the rest of the ingredients, except for the peppers, and simmer over low heat for 5 mins or until sauce thickens slightly. Pulse in a blender to desired consistency and add Earth Balance and Vegenaise. Refrigerate for up to 1 month.
Cover the bottom of a glass baking dish with sauce. One by one, take heated corn tortillas, dip into the sauce (that's still in the pan), then add veggies inside and roll. Place side by side, stitch side down, and when the dish is filled, add the rest of sauce on top. Bake at 350 for about 20 mins.
I am overwhelmed with information but I do have some time on my hands with my husband deployed. I have 2 girls ages 6 and 3. I will be making cupcakes for my daughters 3rd birthday next week from Vegan Cupcakes Take over the World.
Yuck! My goal is to become a good vegan cook for my family and to never eat gritts. I got out of Missouri with out ever eating gritts so I don't want to eat them here either. Anyway, I made a green smoothie in my blender this morning. Yuck! I can't wait for my vitamix to get here. I heard so much about it in most of my cookbooks and blogs I bought one last week online. I want to make soups and smoothies to mask veggies. I still will offer a variety of veggies with meals but will still need to mask them for now. Thank god for all the cookbooks I received because I need to follow a recipe. I don't have any vegan friends here yet so I am happy for MDC. I feel like the only one here in the BBQ belt.
