It's been a long time since posting! I made the Enchilada Verde dish last night and didn't think to type it up, but in a weird coincidence a Facebook plea went out on the same evening I made them for a vegan enchilada recipe. So I made the effort!
Mike and I have moved and we are currently struggling with our yard. The minute we weed it seems like that clears the way for more weeds. It's been a bit of a vicious cycle that is actually making us hate the yard. I'm determined to reclaim it though, and a friend reminds me that any new garden you inherit will require three years worth of work and planning to get it the way you want. Patience, grasshopper! I did manage to clear out one bed for veggies. I planted four tomato plants: two Roma, one beefsteak, and one purple heirloom. I also planted two jalapneos, four basil plants (two green and two purple), some Walla Walla onions, and some carrots. Everything is really taking off. The tomato plants are huge and I am really excited about seeing everything thrive and do well. I used a jalapeno and some onions just last night in the enchiladas and it was really such a thrill.
I hope to throw more recipes up with more frequency. Our lives have been so busy lately - hosted a Canada Day/ Fourth of July cookout, camping/working/enjoying the Oregon Country Fair, a wonderful trip to Toronto and Warkworth Canada, much loved friends visiting from Massachusetts, friends' wedding reception coming up, a big shindig out in Washington planned, relatives visiting soon, and me heading out to Boston very soon with plans to road trip my dog, Emma, back to Portland with me. We thought that by the end of August things might slow down to normal, but I don't actually hold out hope. We have been cooking quite a bit in the midst of it all. Some dear friends loaned us a grill - the summer will be gone by the time we decide on which one to get - and we have been cooking veggies and fish on cedar planks and rolled in cedar "paper" which has been tasty and fun. I never think to throw the simple recipes up - after all the idea is not to insult the cooks out there! I think the enchilada recipe was a bit simplistic, but I hope people enjoy it nonetheless.
Happy summer everyone!
Sara
Wednesday, August 4, 2010
Enchiladas Verde (Vegan or Pescatarian – your choice)
• Olive oil for sautéing and for coating the bottom of the baking dish
• 1 medium zucchini diced small
• ½ a large onion or one medium onion diced
• 1 jalapeno – seeds and ribs removed unless you’d like it spicier – finely diced
• 2 ribs of celery diced small
• 1 teaspoon of Cajun or Creole spice
• 6 large raw shrimp, peeled, de-veigned and diced**
• 1 can of refried beans of your choice (we uses Trader Joe’s refried black beans with jalapeno, or Trader Joe’s refried pinto beans salsa style)
• about ½ cup of grated Daiya cheddar style vegan “cheese” (or the shredded brand of your choice…but Daiya is amazing)
• 8 – 10 medium/small corn tortillas (gluten free)
• 4 small cans of verde sauce (we typically buy the 7 oz cans of “Embasa Salsa Verde”– medium or mild – which does not have garlic in it)
Pre heat oven to 375.
Coat a baking dish (lasagna style – glass or ceramic coated) with olive oil, then add some of the verde sauce to also coat the bottom of the dish.
Heat a nonstick pan on medium/high and add olive oil. When the oil is hot add the zucchini and let it brown a bit before adding the onion, jalapeno, and celery; continue to sauté until they begin to soften. Add the Cajun/Creole seasoning to the raw shrimp and then add them to the pan. Sauté the mixture until the shrimp just turn pink. Remove the pan from the heat and set aside.
If your corn tortillas a very fresh and pliable there is no need to heat them to make them so. If not, then zap them in the microwave for about 15-20 seconds and work quickly as you roll them so they don’t dry out and become brittle.
On each tortilla spread down the middle about 2 tablespoons of refried beans, then add about two tablespoons of the sautéed veggie/shrimp mixture, top with an additional 2 tablespoons of Daiya cheese, and finally add a little bit of the salsa verde to it. Roll the tortilla up and place seam-side down in the baking dish. Continue rolling and lining them up in the pan. Once they are all arranged in the pan (the pan should be filled) cover with foil and place in the preheated oven for 25 minutes.
Serve with a dollop of vegan sour cream.
** If you omit the shrimp then instead of one zucchini use two – or you can finely dice two peeled (or shredded) carrots and add those at the same time you add the zucchini for some extra sweetness. You can get creative here – artichoke hearts would also be wonderful.
• 1 medium zucchini diced small
• ½ a large onion or one medium onion diced
• 1 jalapeno – seeds and ribs removed unless you’d like it spicier – finely diced
• 2 ribs of celery diced small
• 1 teaspoon of Cajun or Creole spice
• 6 large raw shrimp, peeled, de-veigned and diced**
• 1 can of refried beans of your choice (we uses Trader Joe’s refried black beans with jalapeno, or Trader Joe’s refried pinto beans salsa style)
• about ½ cup of grated Daiya cheddar style vegan “cheese” (or the shredded brand of your choice…but Daiya is amazing)
• 8 – 10 medium/small corn tortillas (gluten free)
• 4 small cans of verde sauce (we typically buy the 7 oz cans of “Embasa Salsa Verde”– medium or mild – which does not have garlic in it)
Pre heat oven to 375.
Coat a baking dish (lasagna style – glass or ceramic coated) with olive oil, then add some of the verde sauce to also coat the bottom of the dish.
Heat a nonstick pan on medium/high and add olive oil. When the oil is hot add the zucchini and let it brown a bit before adding the onion, jalapeno, and celery; continue to sauté until they begin to soften. Add the Cajun/Creole seasoning to the raw shrimp and then add them to the pan. Sauté the mixture until the shrimp just turn pink. Remove the pan from the heat and set aside.
If your corn tortillas a very fresh and pliable there is no need to heat them to make them so. If not, then zap them in the microwave for about 15-20 seconds and work quickly as you roll them so they don’t dry out and become brittle.
On each tortilla spread down the middle about 2 tablespoons of refried beans, then add about two tablespoons of the sautéed veggie/shrimp mixture, top with an additional 2 tablespoons of Daiya cheese, and finally add a little bit of the salsa verde to it. Roll the tortilla up and place seam-side down in the baking dish. Continue rolling and lining them up in the pan. Once they are all arranged in the pan (the pan should be filled) cover with foil and place in the preheated oven for 25 minutes.
Serve with a dollop of vegan sour cream.
** If you omit the shrimp then instead of one zucchini use two – or you can finely dice two peeled (or shredded) carrots and add those at the same time you add the zucchini for some extra sweetness. You can get creative here – artichoke hearts would also be wonderful.
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