This is a lifestyle blog.

I'm Alida. Writer of Books. Lover of food. Late 20s and still shops at Forever21. Wears lipstick to the grocery store. Runs even when not being chased. Like a Real Housewife but poorer. Not real good at anything. Now a lifestyle blogger.

You should definitely listen to me!

 

Bad Food Photos and A Vegan Enchilada Recipe!

Bad Food Photos and A Vegan Enchilada Recipe!

Things that I got really good at this year: cutting down significantly on dairy and meat products for the environment, my skin, my salt bloat, and the cows.

Things that I did not get really good at this year: taking food photos and even remembering to take food photos when I'm planning on posting a recipe for this site. Well, fine! In my defense, I did have to sign up for healthcare yesterday, which is a fun way of reminding me that if I ever got marginally ill, I'd never have money again. But at least I have healthcare.. for now!

This enchilada is a study in both terrible food photos and how to eat less dairy and meat when you're cooking a pretty delicious dinner. And this dinner was delicious, which you'd never know by the above photo. And that's okay, because I can take a small accomplishment and run with it, wildly, out of control. So it's nice to have something grounding me. Also note: this recipe isn't "traditional," it's just the way I make an easy enchilada dinner that takes about 1 hour start to finish. Anyway, if you're not thoroughly disgusted by the photos, here's the recipe:

Ugly Hideous Monstrous Delicious Vegan Enchiladas

Ingredients (serves 3-4): 

For The Enchilada Sauce: 

-1 8oz can of tomato sauce

-1 1/2 cups of vegetable broth

-1 tablespoon adobo sauce (the sauce that comes in the chipotle in adobo sauce can, I always have some of these in the fridge or freezer so if you don't, you don't need this)

-pinch of cinnamon

-1 teaspoon garlic powder

-1 teaspoon cayenne

-2 tablespoons coconut or olive oil

-2 tablespoons flour

-salt/pepper to taste

For The Enchiladas:

-half a spoonful of coconut oil 

-6-8 flour or corn tortillas, "soft taco size" (note: enchiladas usually call for frying the tortillas before adding the filling. I just use flour tortillas instead, which hold up better in the sauce. If you're using corn, consider lightly frying them in canola oil for 20 seconds each side until they are soft but not crisp. If you are not tryna fry, just use flour)

-2 cups frozen corn

-3 medium zucchinis

-1 small onion

-2 cloves garlic

-1 can black beans, drained and rinsed

-1 package vegan shredded cheese--I use Daiya pepperjack

-spice mixture: 1 teaspoon salt, 1 teaspoon paprika, 2 teaspoons garlic powder, 1 teaspoon oregano, pinch of black pepper

What Do I Do Now, Oh Wise One?

-preheat the oven for 375 degrees

-dice the onions, garlic, and zucchini into small pieces

-sautée the veggies until soft, about 5 minutes, and mix in the spice mixture until well incorporated. (note: I also usually use Badia Sazon Tropical, but that's cuz my mom sends me packets of them) 

-add the black beans and corn and cover on medium heat until heated through, around five minutes. Turn off the heat to let cool a bit.

-Meanwhile, make the enchilada sauce: add the two tablespoons of oil to a medium-high heat and whisk in the flour till a paste forms, around 30 seconds. It should turn a golden color and there should be no visible raw flour.

-Add the tomato sauce and vegetable broth and whisk until the lumps disappear. There will be lumps. They will disappear. Turn down the heat if it starts spitting at you.

-Add in the remaining ingredients (the adobo sauce and the spices) and let simmer until slightly thicker, around 5-10 minutes. Season to taste.

-In a Pyrex or casserole dish, add a few ladles of the enchilada mixture to the bottom of the dish.

-Take a tortilla and add the veggie mixture to the middle (about 1/4 cup). Sprinkle with cheese.

-Roll the tortilla like a cigar or taquito and add it seam-side down to the dish. Repeat until the dish is full.

-Pour the remaining sauce over the enchiladas and sprinkle with about 1/2 cup of cheese.

-Bake, uncovered on the top shelf until the tortillas are crispy at the edges and the liquid is bubbling, about 20 minutes.

-Serve with hot sauce, tofutti sour cream and fresh cut chives. Forget to take a picture until you've eaten almost half of the whole damn thing.

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