Tag: enchaladas

Protein Monster Vegan Enchiladas

Protein Monster Vegan Enchiladas

It has been a full five months and I am still amazed at the power of food over our bodies. I am so grateful that we have stuck with it and allowed ourselves to experience the awesome side affects that come with this way of life.

5 months ago, my first day of Veganism also coincided with the day I took my daughter to LA for a campus tour. I have shared that story before. To sum up, it was awful. I was riddled with pain, and I had a hard time walking. I barely made it up the single flight of stairs to see the upper level of the school

Last Friday was student orientation, so I accompanied my daughter, once again, to school. What a difference. We ended up walking a total of 6 miles and took a total of 18 flight of stairs.  I did it with NO PAIN!  My usually painful knees didn’t even protest a little bit, even as I was climbing. I am so in love with the energy and lack of pain!

That being said, the food is still pretty boring sometimes. I occasionally need something new.

I decided I was in the mood for enchiladas tonight. I sighed as I perused Pinterest, trying to find something that would work. I wasn’t excited about baking, since it has been hot and uncharacteristicly humid here in SoCal but I really wanted some!

Cue Protein Monster Vegan Enchaladas.

The picture was totally enticing and they seemed like something that would taste really good.

img_4030.png They also seemed easy to modify. Gluten free corn tortillas instead of flour tortillas and leave out the oil and we are good to go.

The enchalada sauce was amazingly easy to make and equally amazing in the taste department. Win!

img_4014.jpg
img_4031-1img_4033-1
I bloomed the spices (sautéing them in a bit of broth instead of oil to release the flavors), then mixed in the tomato paste and oat flour to form a thick paste before thinning it out with veggie broth and simmering for about 8 minutes. So easy!
img_4025.jpg
The filling was a snap, too.  Beans, veggies, hemp seeds (which are a great source of protein) and seasonings made up the bulk of it.

img_4031-2img_4032-1I sautéed the onion and red pepper while I rinsed the beans and got together all my other ingredients.I cheated and used canned organic Roma tomatoes because I was totally out of fresh and since I was in pajama pants and did not wish to alter this highly comfortable state of affairs, running to the store was out of the question. Everything went into the pan together and I warmed it through for about 5 minutes.

I put a ladle of sauce in the bottom of a 9 x 13 pan, then spooned in the filling. I used about 5 corn tortillas to cover the top and then spooned over all the rest of the sauce over the top.

I covered mine with foil before baking for 1/2 hour, since I didn’t want them to dry out and there was no cheese to seal in the moisture.

I didn’t even bother to take a picture of the final product. It wasn’t NEARLY as pretty as the Pinterest picture. I believe I have mentioned before, I go for taste, not presentation.

We enjoyed them. Some of us more than others. I felt the filling was a little on the bland side. I try not to use too much salt, though, so I guess that goes with the territory. I covered mine with an obscene amount of jalapeños and garnished with fresh avocado. That made them awesome.

I think I might make them again.

I will definitely be making the sauce again. It was delicious! I kept sticking my finger in the pan, stealing taste after taste.

I may even make some up to use on our bean and rice bowls, just to kick them up.

Even though I find myself getting bored, occasionally, I really wouldn’t change this style of eating for the world.

If you have been considering a change in your diet for health reasons, I have three words for you.

Just do it.