CrispyQ Posted November 13, 2005 Share Posted November 13, 2005 My husband used to LOVE spinach enchiladas, so I came up with this recipe & made them yesterday. They rock! BTW, I decided to make my own enchilada sauce cuz they were $3 per 15 ounce can!! Gasp! Lupita’s Cheezy Spinach/Onion Enchiladas– makes approx 20 enchiladas 1 batch of Cheeze Sauce1 tub regular tofu, drained, pressed & cut into small chunks ½ pound fresh spinach, chopped (food processor works well)1 small onion, diced4 -5 cups red enchilada sauceCorn tortillas – not the kind that are already fried. These are soft & pliable.Cheddar & mozzarella vegan cheese, grated In a blender, make the cheeze sauce. Add the tofu a few chunks at a time, blending till smooth & repeat as necessary. The mixture should be the consistency of frosting. Scrape into a bowl & add the chopped spinach & diced onion to the mixture, stirring well. Spoon some enchilada sauce in the bottom of your baking dish, enough to cover. Take a tortilla & spread the filling on 2/3 of the tortilla. Starting at the edge with the filling, roll the tortilla into a pinwheel & place it on the pan, edge down. Repeat till your pan is filled. Pour more enchilada sauce over the top of the enchiladas. Sprinkle with grated cheese. Bake at 350° for about 30 minutes. Turn on broiler & broil till cheese melts. The tofu filling freezes very well, as does the cheeze sauce. =============== Enchilada Sauce– approx 5 cups ½ cup Earth Balance or oil½ cup whole wheat flour (or any flour)4 Tablespoons chili powder4 teaspoons cumin2 teaspoons salt5 cups water2 six ounce cans of tomato paste¼ cup ketchup Melt the Earth Balance in a pan. When bubbly, add flour, small amounts at a time, whisking each addition into the oil. When all the flour has been integrated into the oil, start adding the water, ½ cup at a time, mixing the roux thoroughly with the additional water. Repeat until all the water is added. Bring mixture to a boil & add the tomato paste, mixing well with the water/chili powder sauce. Add spices, salt & ketchup, stir well & simmer for about 5 minutes. =============== Cheeze Sauce 7 oz. jar roasted red pepper, drained1 1/2 cups raw cashews3/4 cup water2/3 cup nutritional yeast flakes (or savory yeast)1/4 cup olive oil1/4 cup lemon juice1 1/2 tablespoons soy sauce or Braggs amino's1 1/2 tablespoons tahini Put all ingredients in a blender & blend till smooth. This makes more than I usually need at one time, so I freeze half of it & it defrosts just fine. A friend on another forum made it with no water & used it as a spread to make grilled cheese sandwiches. ===In honor of Vegan Madre & little Sofia, here's a photo of the finished product. Lupita's Rockin' Enchiladas http://pic4.picturetrail.com/VOL728/2745263/8695785/118614080.jpg I was called Lupita in Spanish class. Link to comment Share on other sites More sharing options...
compassionategirl Posted November 13, 2005 Share Posted November 13, 2005 That looks unbeleivably amazing!! Link to comment Share on other sites More sharing options...
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