For today’s Vegan MoFo post I am meant to decide between tacos or burritos. If forced to choose, I would likely side with burritos. But what I actually want is enchiladas.
Enchiladas are like burritos taken to the next level. I think it’s the yummy yummy baked comfort food feel of enchiladas I am most drawn to.
And the sauce…. Sometimes I use the store-bought sauce, but lately I’ve been making this one. I usually make six enchiladas at a time and it is a good quantity of sauce for that many. The book pictured above is The Enchanted Broccoli Forest by Mollie Katzen and I like the green sauce in there, but I find the red one to be only so so. I do usually refer to that cookbook for the baking temp/time because I never remember. I also credit The Enchanted Broccoli Forest with inspiring me to branch out beyond mushrooms and onions for my enchilada fillings.
These had onions, leeks, mushrooms, spinach, and pressed seitan from Vegan Tacos by Jason Wyrick. If you need some ideas for fillings for your enchiladas, burritos, or tacos, definitely check out Vegan Tacos. I made big batch of the pressed seitan and it is tasty in many combinations (try it with sweet potato, yum!).
Anyway, this is probably the last MoFo day for me. It’s my 20th post, so I’ve met my goal and I’m not really feeling the last couple prompts. So… I’ll see you next time veg friends!
This is a late post today because I was busy at the Monday Modern quilt exhibition earlier (photos forthcoming!), but it’s still the 27th here for another hour, even with daylight savings time confusing the matter. The prompt for today is “favorite herb or spice,” and since I’m on a kick of sharing New Zealand tidbits, I should mention they pronounce the H in herb here.
They also pronounce basil the way I imagine a sheep would say it. Baaahh-sil.
My favorite herb is basil. I whipped up some pesto.
I don’t usually follow a recipe for pesto, I just throw stuff in the food processor until it tastes right– this one is a combo of basil, parsley, almonds, pumpkin seeds, olive oil, lemon juice, garlic, black pepper, and salt. I know pine nuts are often in pesto but I’ve found any nuts or seeds will do, you just want to add that bit of crunch, so I use what I have on hand. And what I have on hand is a 500 gram bag of pumpkin seeds.
Today we are tackling the imagined scenario of “it’s cold and rainy and there’s a snow drift outside your door! What are you going to make using the ingredients you have?” It’s actually very nice outside today, not a cloud in the sky, possibly on the verge of warm. It’s ok though, we can pretend. I didn’t make this pizza today either.
Sometime a week and a half or so ago I made this pizza on a whim. Usually pizza requires a little bit a forethought since the dough has to rise and all that, but it was dinner time and I thought to myself, “here is some leftover pasta sauce, I want to make a pizza. Right now. Ok, maybe I am willing to wait an hour and a half while the dough rises.” Then I was looking at Yummly and I stumbled upon this No Rise No Fail Homemade Pizza Dough, so I decided to try it in order to save some time.
This created a thick yet pillowy soft pizza crust that was structurally sound on the bottom and edges. I usually go for a crispy thin crust, but for a crust which required no waiting, I think it was pretty decent and a worthwhile trade off. I would make it again if in need of an immediate pizza.
For the toppings, I went with whatever was around as today’s prompt dictates– the leftover pasta sauce previously mentioned, green bell pepper, mushrooms, olives, and canned pineapple. I also made the cheezee sauce from Robin Robertson’s Vegan on the Cheap. I halved the soy milk to make it thicker for this application, but it was still kinda messy. At the last second, I decide to put avocado on it too. And aioli because I put that on everything now. (I feel like I’ve discussed this before…. sorry if that was a repeat.) From what I’ve observed of New Zealand pizzas, they like to put a lot of toppings. As you can see from this pizza, I wasn’t sure when to stop. It was tasty though.
I just realised this was supposed to be a dish made with all seasonal produce, but I had only written “seasonal produce” on my to do list…. and this is the level of food preparation I’m at right now so this is gonna have to do it. My unofficial MoFo theme is “follow the prompts as loosely has possible.”
While I try to eat seasonally, I’m not totally up on the Southern Hemisphere what’s in season when action. I’m not even sure when winter ends. It’s gotta be soon! Usually I just pay attention to what fruits and veggies have suddenly become super cheap. I find that to be a sign they are in season. According to this telltale, I’ve been buying kiwis (or kiwifruit as they say).
I did a little research online, and I found this 5+ a Day website, which has a pretty good guide to what’s in season here. Unfortunately, their goal is to get you to eat more vegetables, so it also includes produce which is available year round because it’s imported. It’s ok though, I know they don’t grow mangos here. Long story short, kiwis are indeed in season!
Today’s prompt of “What three endless food supplies would you take if you were going to be stranded on an island? (Imagine your nutritional needs have been met, these are a bonus!)” has definitely been the most brainstormed so far. It is a little unclear as to whether these have to be whole foods, or if a prepared dish counts as a food– I’ve included a little of both! I had a lengthy discussion with husband last night about which foods we each would bring, and though the three foods are still wildly disputed, we have agreed if we were stranded together with our nutritional needs met, we would make no attempt to leave the island.
In making my list, I originally wanted to include tea, because I thought life on the island might be pretty stressful, and I drink a lot of tea. But is tea even a food? I dunno. Maybe a tea freighter will crash and some big crates of tea will wash up on the shore a couple months in. Now that would be really special.
After much deliberation I’ve decided on peanut butter, tomatoes, and big baked potatoes loaded with veggies and margarine.
I don’t really want that can of tomatoes, I just put that in the photo for variety, FYI. Also, it doesn’t have to necessarily be this particular peanut butter (though Pic’s is top notch), I would also accept Peanut Butter & Co. Old Fashioned Crunchy. No sugar added please!
I’ve borrowed this baked potato photo from my instagram for illustration purposes as an example of how a properly prepared baked potato looks. This one has cauliflower, onions, mushrooms, avocado, and homemade aioli, but other vegetables are acceptable. Especially if these other vegetables are broccoli.
p.s. Don’t worry, I ate that spoonful of peanut butter as soon as I finished taking the picture.