Sour Cream Enchiladas, only not. PBNAF

I love sour cream enchiladas and so I set out to make a recipe that is very low fat and vegan for heart-health.  This is my favorite enchilada recipe and the one most closely resembling sour cream chicken enchiladas.

Stir together and set aside (this represents what would have been the "meat":
1 cup soy curls (break into small pieces) soaked in 1 tsp. "not-chicken" bouillon and 1 cup hot water

Combine white layer and set aside:
2 cups chopped celery sautéed in mushroom broth over high heat for 1 min.
(Note:  this is an easy recipe to sneak extra veggies into such as broccoli or spinach so add some to the white layer or between layers if your kids won't eat them otherwise)
2 teaspoons cumin
dash pepper flakes
1 package soft silken tofu
1 can (4 oz) mild green chilies (double this if you really like green chilies)
1/2 cup Tofutti Non-Dairy Sour Cream
1 teaspoon white vinegar

Combine red layer and set aside:
1 can pinto beans, drained and rinsed (15 oz)
1 can black beans, drained and rinsed (15 oz)
1 can diced tomatoes (14.5 oz)
The soy curls, now softened.

2 large cans enchilada sauce or make your own from scratch
Corn tortillas
1/4 cup soy or rice cheddar cheese shreds (optional)

Pour 1/4" layer of enchilada sauce in bottom of a deep 9x13"pan.
Layer tortillas dipped in enchilada sauce in the bottom of the pan.
Spread 1/2 red mixture
Another layer of tortillas dipped in enchilada sauce
Spread all the white mixture.
Another layer of tortillas dipped in enchilada sauce
Spread remaining ted mixture.
Pour any leftover enchilada sauce over the top (You probably won't have any left.  No worries)
Spread soy cheese shreds over top.
Bake 350 f. for about 45 minutes or until bubbly hot.

Sour Cream Enchiladas made without dairy, meat or oil.

If you aren't allergic to onions, feel free to add them in with the celery.

Lentil and Brown Rice Enchilada's

I must admit I feel guilty about some of the foods I should be eating and don't really enjoy.  One of them is brown rice.  The other one is lentils.  So Tuesday after work I started a cup of brown rice cooking on the stove while I worked on other things around the house.  I decided to cook some lentils in a different pan at the same time, with no idea of how to make a great tasting dinner out of it.  After an hour or so the whole house smelled so good you wouldn't believe it!  I came up with a stew recipe by combining them and adding a few other things.
There was a lot of stew left over the next day since there is only two of us most of the time now, so I used the leftovers to make an enchilada casserole that was really pretty good, and so dear friend, the recipe is as follows:

Lentil Stew

In a deep skillet with tight fitting lid cook some brown rice.
1 cup dry brown rice
1 cup mushroom broth
2 cups water

In a 1 quart saucepan cook some lentils:
1 cup lentils (grown right here in Washington, in the palouse region where we attended WSU)
1 cup vegetable broth
2 cups water
Let both of these simmer for an hour and then pour the lentils over the rice and add a few more ingredients:

1 large can organic fire-roasted diced tomatoes,
if you like tomato chunks leave as is, otherwise you might want to spin these in a blender before adding.
2 cups vegetable broth
2 cups pre-cooked red potatoes, quartered.
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cumin

Serve with a sprinkling of nutritional yeast flakes over the top.

Lentil Enchilada Casserole


1 small can enchilada sauce
8 corn tortillas  (make them from scratch without oil if you can, or buy the most low fat available)
6 to 8 cups leftover lentil stew
1/2 cup Rice cheddar shreds (a non-dairy cheese product)

In small casserole dish pour a small puddle of enchilada sauce, about 3 tablespoons.
Dip two of the corn tortillas in the sauce to completely cover and arrange them on the bottom of the pan. Spread about two cups of the stew over, repeat the corn tortillas dipped in enchilada sauce, spread 1/2 cup of the Daiya shreds, and repeat the entire process until you reach the top of your casserole dish.  The top should be Daiya shreds.
Bake for 45 minutes in 350 degree oven.
Serve with a small dollop of non-dairy sour cream and a sprinkle of fresh cilantro, look towards the camera and say, "Ole'!"

Soy-Free Enchiladas, Plant-based with no added fat

Recipe for Soy-Free Enchiladas
by Cindy Jewell

Preparation Method:

Combine green layer and set aside:

• 1 cup chopped bok choy sautéed in mushroom broth over high heat for 1 min.
• 2 teaspoons cumin
• dash pepper flakes
• 1 can (4 oz) mild green chilies
• 1 cup prepared quinoa (rinsed and cooked until soft)
• 1/2 cup fresh cilantro, chopped

Combine red layer and set aside:

• 1 can pinto beans (15 oz)
• 1 can diced tomatoes (14.5 oz)
• 1 cup seitan, chopped into small pieces
• 1 teaspoon chili powder

Additional Ingredients:

• 1 large can enchilada sauce 
• 9 to 12 Corn tortillas (or fat free whole wheat if you prefer)
• 1/4 cup rice cheese

Steps:

1. Layer tortillas dipped in enchilada sauce in the bottom of a 9x13" pan. (Coat pan LIGHTLY with spray oil first.)
2. Spread 1/2 green chili mixture,
3. Another layer of tortillas dipped in enchilada sauce
4. Spread all the red mixture.
5. Another layer of tortillas dipped in enchilada sauce
6. Spread remaining chili mixture.
7. Pour any leftover enchilada sauce over the top (You probably won't have any left.  No worries)
8. Spread rice cheese shreds over top.
9. Bake 350 f. for about 45 minutes or until bubbly hot.

If you aren't allergic to onions, feel free to add them in with the bok choy.