The snow that came down so heavily last week remains thick on the ground on our little island, and I’m feeling like it’s about time for it to be gone. The snow was beautiful last week, however, and we had some lovely hikes with the pups to Graham Lake.

As for my foodie endeavours, I’m continuing with the Mexican theme this week, and tonight’s feature is…..Vegan Chick’n Enchiladas!

Now, back when I was vegetarian, this dish would’ve been merely an assembly of commercially prepared enchilada sauce, tortillas, Gardein chick’n, cheddar cheese, salsa, and sour cream. I do think I’d have made at least the guacamole from scratch though!

These days, those enchiladas that would’ve taken me half an hour to throw together back in the day took me all bloody day!! Today’s result, however, was not only delicious but also, entirely vegan and very healthy!

So here’s the process!

Vegan Chick’n Enchilada

First off, you’ll need to make a nice loaf of chickwheat (which is basically vegan chicken) with this recipe. Alternatively, you can just use cubes of tofu or Gardein Chick’n chunks.

Next, you’ll need to make a round of vegan cheddar with this recipe. Alternatively, you can just use a package of grated Daiya cheddar.

Next, you’ll need to make lentil tortillas with this recipe. Alternatively, just use commercial tortillas.

Finally, you’ll need to make….

Enchilada Sauce

Blend in Vitamix until smooth:

1 can tomato paste

1 serrano or jalapeno pepper (remove seeds unless you like it REALLY hot)

2 cups water

1 TBS Better Than Bouillon Vegetable Base

2 TBS corn starch

1 TBS chili powder

1 TBS soy sauce

2 tsp cumin

1 tsp oregano

1 tsp liquid smoke

1/2 tsp onion powder

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp smoked paprika

1/4 tsp black pepper

Pour into a saucepan and stir on medium heat for eight minutes until the sauce is thick and smooth.

Oh–and if you want to top your enchiladas with guacamole, use this delicious recipe. As for salsa….why don’t I have a salsa recipe?!!

Next, saute for about five minutes:

1 sliced onion

2 cloves chopped garlic

Prepare:

1 sliced seeded jalapeno pepper

3 large sliced white mushrooms (or 1 portobello mushroom)

1/2 red pepper

1 cup of sliced grape tomatoes

1 cup of canned black beans

12 ounces of shredded chickwheat

Add the vegetables, beans, and chickwheat to the onions. Next, add:

2/3 cup of the enchilada sauce

Continue to saute until the vegetables are al dente and the chickwheat is warmed through.

Line six lentil tortillas with the filling:

And place seam-side down in a large casserole:

Cover with enchilada sauce and the grated vegan cheddar…

And bake for twenty minutes at 350 degrees. For the last two minutes, broil to ensure the cheese is melted and beginning to brown.

Serve over brown basmati rice. Add some sliced jalapenos and black beans to the rice while it’s cooking.

While the enchiladas are baking, whip up your guacamole and chop some cilantro for topping.

And serve up a couple of enchiladas over a bed of rice…

Top with a big dollop each of guacamole and salsa and sprinkle on some fresh, chopped cilantro.

I have to say, I was wiped after making this labour-intensive meal, but it was definitely worth it. And James loved it, so I’ll certainly make it again. Next time, however, I’ll be sure to have some chickwheat, vegan cheddar, and lentil tortillas already made and in the fridge when I do!

And after all that, I could eat only half a serving because every time I eat anything made with seitan, I find I’m full with only half of what I’d normally eat. Very odd indeed!

And if you end up with any left-over enchilada mixture, it’s delicious in a bowl over rice as well! Don’t forget to top with lots of guac and salsa!

And, while we don’t normally have dessert unless we have guests, James made a vegan apple pie today! It was scrumptious!!

As for the song of the day…I mentioned to Johnny recently my obsession with Jack Savoretti and, after listening to a few songs, he noted that every song is about heartbreak and jealousy and loneliness. To be honest, I hadn’t actually noticed, and I’m still obsessed, so the song of the day is Jack Savoretti’s “Crazy Fool”: