Leftovers Transformed Ep.3- Gluten Free Dairy Free Enchilada Recipe

August 23rd, 2007 yum Posted in Mexican, Vegan, Vegetarian, leftovers, tortillas 7 Comments »

yumenchilada.jpgwhitetortillas.jpgSome time back, I made an order with Allergy Grocer for some bulk gluten free flours, including Bette Hagman’s gourmet blend. At the time they offered an interesting incentive to buy with them- for every X number of dollars you spent, you got to pick out a free mix from their collection. I ended up getting to pick about 4 free mixes. It was a fun chance to try out some products I wouldn’t otherwise have bought. I got their biscuit mix, a bread mix, a cake mix, and a white GF tortilla mix. A few days ago, I pulled the mix down from the cupboard and got my trusty tortilla press out and set up my kitchen as a mini tortillaria. I mixed up the batch following the ingredients on the back, but I was concerned because it resulted in this very sticky, gooey batter that didn’t seem dry enough to roll out. My concerns turned out to be well founded- after rolling it out between my cut open ziploc bag, when I tried to pull off the plastic, the batter was like toothpaste and stuck to everything in globs. I gritted my teeth and started adding flour- first Tapioca starch, and then white rice flour. It took a LOT of flour to make anything resembling a proper tortilla dough that could be rolled out and handled, and the resultant tortilla was a little TOO floury. However, I cooked them briefly in a pan on both sides and found myself with a lovely stack of non-corn white tortillas. They might have been slightly rough around the edges, but they were definitely tortillas. I love those moments!

mytomatoes.jpgMy meal plan that first night was to use my fresh heirloom organic tomatoes that I have been lovingly growing on my balcony all summer. Two plants that are heavily producing right now are my favorites- a beautiful Costoluto Florentino tomato that looks like a little red pumpkin, and a Japanese Oxheart with pepper or heart shaped tomatoes, depending on your perspective. I made them into some tasty pico de gallo with some fresh cilantro, also grown on my balcony. Then I sauteed up some veggies and black beans to make some lovely gluten free white tortilla quesadillas. I used a mixture of low fat feta and mozzarella cheese, and served my quesadilla triangles with fresh pico de gallo and low fat sour cream. Mmm, very tasty. For a snack the next morning, I filled one of the leftover tortillas with my sauteed veggie mixture and garnished it with pico de gallo, sans any dairy products, and it was very fresh and flavorful.

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Day two: I still had a big stack of gluten free non-corn tortillas in my refrigerator, so I started daydreaming about recipes using them. This time I wanted to make something delicious, rich, and decadent- but dairy free. I searched for vegan enchilada and vegan quesadilla recipes, and came across an intriguing recipe at You’re the Chef that used a cornmeal and tofu base to make a cheesy filling and sauce. It inspired me to hunt down a recipe for enchilada sauce and come up with my own vegan enchilada recipe using a wide variety of fresh vegetables and spices for a fresh, flavorful, and very healthy vegan quesadilla.

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*Note- If you are allergic to soy, you could try making up a huge batch of some almond nut “cream” and mixing it with the polenta. The “cheese’ sauce should be as light as possible, and almost airy. Or, you could try mixing a white sauce made from rice or almond milk in with the polenta. Unfortunately, silken tofu is the best way to achieve the proper consistency, but let me know if you come up with a good soy free version. Also, the enchilada sauce is fairly distinctive and “adult” in flavor. For a milder version, you can use a canned enchilada sauce, cut down on the chilies, or just use a good red salsa with or without chipotles.*

Vegan Veggie Enchilada Recipe
Ingredients
1 1/2 c. water
1/2 c. cornmeal
2 tsp margarine
2 tsp garlic salt
1 tsp onion powder
10 oz Silken Tofu
1/4 c. fresh parsley, chopped
1/2 c. fresh spinach, chopped
2 tsp. garlic salt
ground black pepper
1/2 tsp. oregano
1/2 tsp. sweet basil
1/2 tsp. thyme
1 c. red bell pepper, chopped
1 1/2 c. white onion, chopped
2 diced cloves of garlic
2 tsp capers (optional)
1/2 c. chopped green onions (the green part)
1/2 c. black olives, pitted and sliced
1 c. black beans, cooked

6 corn tortillas or 4-6 non corn homemade GF tortillas
as needed oil for frying

1 1/2 cups enchilada sauce (can or use the following recipe)

Directions
Bring your water to a boil in a pan and add your cornmeal gradually, whisking continuously until it thickens thoroughly (takes a few minutes.) Take it off the burner and set it aside to cool slightly.

Add margarine, garlic salt, and onion powder to the cornmeal mixture, and then put it all into a food processor with your silken tofu and blend. Add your fresh spinach, parsley, and additional herbs and process until smooth and creamy with green flakes evenly distributed through the mixture. Don’t blend it too much.

Heat a non-stick or cast iron pan on the stove, and throw in your chopped garlic and white onion, sautee until they are translucent and slightly caramelized. Throw in your capers. Let heat through and then take off the heat. Throw in your chopped red pepper and olives, mix, and season if needed with salt and pepper. Remove to a plate or bowl, rinse out your pan and heat it again.

Add a marginal amount of olive oil (think teaspoon, not tablespoon) to the pan and then when the oil is warm, fry your tortillas one at a time, heating each side until slightly oily and more flexible.

As each tortilla is done, put them in a baking dish, glop a good circle of the tofu/cornmeal mash in the center, and top it with your sauteed veggies and garnish with your black beans. (Be a little sparing with your mash, depending on how many you are making- you want to have some left over to top the enchiladas!) Spread a little enchilada sauce on top and gently close each enchilada to make a “taco” type shape. If it won’t stay shut, gently lean a large spoon on top of the taco and let it cool- it will eventually hold its shape. Do this for all of your tortillas, until you have a lovely little row of stuffed enchiladas in your baking Dish. Top them with the remaining ingredients. First I put a thick strip of tofu/cornmeal mash down the center, sprinkled it with the veggie sautee, and put a racing stripe of enchilada sauce down the center. then I basted the uncovered edges of the tortillas with enchilada sauce and garnished with more tofu/cornmeal mash as appropriate.

Bake in a preheated 350 degree oven for 30-40 minutes or until you can’t wait any longer. Enjoy! These babies are GOOD and pretty darned good for you, too.

Ancho Enchilada Sauce
Ingredients
4-6 dried ancho chilies, stemmed and seeded
2 small dried red chilies
5 small to medium heirloom tomatoes
4 chopped garlic cloves
1 1/2 cup water
3/4 tsp freshly ground cumin
1/2 tsp ground oregano
1/2 tsp salt
1 tsp. sugar
Directions
Bring chilies, whole tomatoes (with skin on), garlic cloves and water to a boil and then cover them with a lid and simmer for 5 minutes. Use slotted spoon to lift out the tomatoes and skin them. Let the chilies simmer in water for a little while longer, and then put everything in a food processor and blend on high until you have a smooth sauce. Taste and adjust seasonings if necessary.

One small recipe for enchiladas will use up 1/3 to 1/2 of the recipe. You can keep the sauce in the refrigerator for up to a week, or freeze if desired for later use.

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Gluten Free Living: Leftovers Transformed Ep.2

July 26th, 2007 yum Posted in Grilled, Vegetables, Vegetarian, leftovers, tortillas 7 Comments »

tortillaone1.jpg After I made my delicious homemade corn tortillas and used half of them for quesadillas, I still had half of them left. Tragic, I know, but one can only eat so many quesadillas. roastveg.jpgSo, the next night I wanted to transform them into something different- but still delicious. Inspired by an old favorite at the Cheesecake Factory, I decided to try to make a cheesy, grilled vegetable tortilla dish with a smokey, tomato based sauce. I took my recipe for Grilled Sesame Vegetables and changed it up a bit, using a mesquite seasoning blend instead of the paprika, chili pepper, and allspice, but still adding the sugar and salt.

cutesquash.jpgI also used different vegetables, including these dear Pattypan squash I found at the Farmer’s Market this past weekend. I thought they were the cutest vegetables I’d ever seen, and since my recent success with zucchini like squash, I had hopes that I could produce something tasty. According to Wikipedia, “Pattypan comes in yellow, green, and white varieties . . . [and] is a good source of magnesium, niacin, and vitamins A and C. One cup contains approximately 20 to 30 calories and no fat. ” Wikipedia It is also sometimes called Petit pan squash, white squash, scallop squash, custard marrow, or custard squash. Whatever you call it, it’s an adorable little squash. I cut off the knobs at the top and bottom and sliced it horizontally in order to create flower shaped discs. I took these disks, discs of zucchini, portobella mushrooms, a fennel bulb, eggplant discs, and pieces of red onion, basted them with a little sesame oil and sprinkled them with my “new improved” spice mixture, and grilled them on our propane grill.

tortillagrill.jpg To create a delicious, easy sauce, I took 3 tbsp. of salsa and 1 tbsp of smoky barbecue sauce (any gluten free favorite brand would work but it should have a mesquite type flavor), and combined them, topping my tortillas with the sauce like mini pizzas. Then I added a mixture of lowfat grated cheese and a little grated smoked fontina cheese, and put them under the broiler to melt the cheese. I transfered them to the grill to make sure they didn’t get soggy and loaded them up with roasted vegetables. I left them on a grill on low for a bit, and then served them, garnished with some leftover pico de gallo and guacamole. It was DELICIOUS, and got high marks from DH.

fruitcream.jpgSince I had the grill on, I also decided to grill some fruit to serve with a dab of ice cream for dessert. I put a little melted butter on some apple and nectarine slices and them seasoned them with a mixture of apple pie seasonings and sugar. I put them on the grill, turned them when they had appealing grill marks, and then plated them. It was simple, but was a nice end to the evening.
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beancakeburger.jpg But I wasn’t done with my leftovers! After all, the next day I had all these leftover grilled vegetables, not to mention the bean cakes from before. How could I use them, now that I’d used up all my tortillas? The answer was hiding in my freezer- the remains of a large order I’d placed with Kinnikinnick that included quite a lot of white rice tapioca bagels. I microwaved and then toasted one, cut it in half, used the same 3-1 salsa to barbecue sauce as my condiment, filled it with my bean cakes and piled yummy grilled vegetables next to it. I had a heavenly brunch on my balcony, enjoying the sun and gobbling down grilled food without so much as turning on the propane. Now that, my friends, is why I like leftovers. You never know what form they’ll take the next day.

I have a crush on these “Petit Pan Squash.” Can you tell? What farmer’s market vegetable or fruit finds do YOU have a crush on? Do tell..

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