The Almighty Vegetarian Quinoa Enchiladas

19 February 2012 in Recipes, Reviews

 

I have to admit I have a problem. I am obsessed with…….food. When ever I get the chance, I look up recipes, sign up for recipe emails, bookmark recipes, and write them down in my journal. Hell I am even taking pictures of recipes in cookbooks from the library. Dan and I talk about food constantly and we can’t wait for the next meal. We think of ingredients that would go good with this and that. We think of ways to improve what is already awesome. Making food is definitely a passion and maybe some day we’ll have that restaurant/bar of our dreams but until then, we’re sticking to our small kitchen in the Scamp.

Recently from the library we checked out, Happy Herbivore by Lindsay Nixon. This is a vegan cookbook that has some AMAZING recipes! We tried her Chicken-Style Seitan and it was alright. We still like our version better but it never hurts to try something new. So by trying something new, we thought we should make enchiladas. I know enchiladas have been made a gazillion times but we have never made our own sauce and quinoa chorizo before. Quinoa chorizo? Who knew this would be a simply awesome meat substitute! Since we have our tortillas down to a science, we decided to put it all together along with some veggies. The only part that is time consuming is making the tortillas so you’ll want to do this either the day before or in the early afternoon. And what is an enchilada without margaritas? We’ll give you our recipe for that too! I suggest starting with a margarita, then make the Chorizo and then make the sauce. Finally put it all together and boom! You got some good food! Enjoy!

Neighbor Dave’s Margaritas

Ingredients:
1 bottle of your favorite tequila
1 can of limeade concentrate prepared with water per directions on can
1 bottle of Triple Sec
Limes
Salt

Fill a tumbler with ice. Place two shots of tequila, one shot of triple sec in glass. Top off with limeade. Garnish with a lime. Sprinkle a little salt in the glass if you’d like. Cheers!

Flour Tortillas
Modified from Hot Damn and Hell Yeah Cookbook by Ryan Splint

Yields: 10-18 tortillas depending on the size you make them.

Ingredients:
2 1/2 c. flour
1 tsp. salt
1/4 c. margarine or oil
3/4 c. boiling water
any seasonings of your choice, see below for what we use (optional)

Mexican Seasonings
dash of cumin
dash of cayenne
dash of paprika
dash of chili powder
dash of parsley or cilantro

Italian Seasonings
dash of parsley
dash of garlic
dash of rosemary
dash of oregano
dash of basil

Stir flour, salt and seasonings together in a large bowl. Rub the margarine in by hand or with a fork until evenly mixed. Then hollow out a well in the center of your ingredients and pour the boiling water into it. Mix with a fork or wooden spoon until you’ve got a doughy texture to work with.

Sprinkle a bit of flour on top and knead the dough until its a smooth consistency without sticking to your fingers.

Pinch off pieces of dough and roll them into balls about 2″ around, then place them on a tray and cover them. Leave them covered an hour or more before moving on.

Roll the dough balls out on a lightly floured surface to the thickness you’re after, then heat up a skillet or griddle to medium heat.

Place tortilla on your cooking surface for about 15 seconds. Flip over as soon as you see a bubble or two forming on top. Cook on the other side 15 more seconds, and keep a close eye on them. You’re after tortillas cooked but soft with light brown spots, not crispy with dark brown spots.

Stack cooked tortillas on a plate covered with a dish towel to keep soft until you’re ready for them. They can be refrigerated and reheated for later use.

Mexican Chorizo
Modified from Happy Herbivore by Lindsay Nixon

2 c. water
1 tbsp. vinegar (rice or red wine)
2 tbsp. soy sauce or tamari
1 tsp. granulated garlic powder
1 1/4 tsp granulated onion powder
1 tsp. paprika
1 tsp. oregano or marjoram
1 tsp. ground cumin
1 tbsp. chili powder
3 tbsp. ketchup
1 tbsp. prepared yellow mustard
1 c. quinoa
1/8 tsp. liquid smoke (optional)
hot sauce, to taste
salt, to taste
cayenne pepper, to taste

Whisk 2 cups of water with vinegar, soy sauce, spices, ketchup and mustard together until well combined.

Add quinoa, cover and bring to a boil. Once boiling, reduce heat to medium and continue to cook, stirring every so often, until all the water has absorbed, about 10-20 minutes.

Add liquid smoke (optional) salt, pepper and hot sauce, stirring to combine.

Set aside, covered, for 15-20 minutes to allow flavors to merge before serving.

Enchilada Sauce
Modified from Happy Herbivore by Lindsay Nixon

Yields: 4 cups

Ingredients:
2 tbsp. unbleached all-purpose flour
1 tsp. unsweetened cocoa
2 tbsp. chili powder
1 tsp. marjoram or oregano
1 tsp. ground cumin
1/2 tsp. granulated garlic powder
2 c. veggie broth
1 8-oz. can of tomato sauce
salt to taste (optional)
cayenne to taste (optional)

Whisk flour, cocoa, and spice together in a saucepan without turning on the heat.

Add 1/4 cup of the broth and stir into a paste.

Slowly whisk in remaining broth.

Bring to a boil of medium heat and whisk in tomato sauce.

Allow to cook a few minutes and thicken slightly to the consistency of tomato soup.

Remove from heat and add salt if necessary.

Quinoa Chorizo, Spinach and Mushroom Enchiladas
Makes 4 Enchiladas

Ingredients:
4 Flour Tortillas
1 bunch of fresh spinach, coarsely chopped
4-5 button mushrooms, coarsely chopped
1/2 half small onion, chopped
1 c. cooked black beans
1 c. Mexican Chorizo
2 c. Enchilada Sauce
1 1/2 c. pepper jack cheese
1 avocado, sliced lengthwise

Preheat oven to 350 degrees. Layer a 9×9 baking pan with some enchilada sauce. Just enough to cover the bottom of the pan. Set aside.

Prepare enchiladas by placing a tortilla on a flat working surface. Layer chorizo, beans, onions, spinach, mushrooms, and some sauce. Roll up tight and place tortilla in the prepared pan. Repeat. Reserve a handful of spinach. Once you have all of the enchiladas rolled up and placed in pan, sprinkle the cheese on top and pour a good amount of sauce on top of the enchiladas. Bake in oven for 15 minutes, until cheese starts to brown. Top with remaining spinach and sliced avocado.

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19 February 2012 Recipes, Reviews

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