Vegan Cheesy Enchiladas!!

I loooove mexican food so much and could eat it literally everyday.  Enchiladas are one of my favorites, but the damage & unhealthy ingredients that are sometimes used are just not worth it at restaurants   My version are healthy, vegan & packed with great vitamins, fiber & protein.. depending on what ingredients you use, they are about 170 calories each! I’m not a vegan, but I do try to sub when I can! Plus, TVP is much less expensive then turkey – and I’m on a college budget here 🙂

Ingredients:

• 6 Whole Wheat Tortillas (I use LaTortila Factory 80 Calorie wraps)
• 1 Cup Textured Vegetable protein (I use Bob’s Red Mill)
• 6 Slices Soy Cheddar Cheese ( I use Trader Joe’s or SoySation)
• 1 Whole Yellow Onion
• 1 Whole Red Bell Pepper
• 1 Whole Yellow Pepper
• 2 Cups Organic Enchilada Sauce
• Cilantro (2 Tbsp)
• Scallions (2 Tbsp)
• Red Onion (2 Tbsp)

Directions:

Saute yellow onion and bell peppers with water until soft and onions are translucent.  While those are cooking, cook TVP in microwave with 1 cup of water.  I seasoned it with Ms. Dash’s chipotle seasoning, but taco seasoning would work fine.  Let cook for 1-2 minutes – but makes sure you watch it doesn’t overflow like mine almost did 😉 When both peppers, onions and TVP is cooked (should be no liquid left in bowl), place a scoop of TVP and a portion of pepper onion mix inside an tortilla.  Wrap and put in baking pan.  Do this for the remaining until all of the TVP & peppers/onions are used.     Place the soy cheese on top of the tortillas, and pour the enchilada sauce on top   Bake at 350 degrees for 20-30minutes!  After cooked (the sauce will look thicker, cheese will be melted) then sprinkle cilantro, scallions & red onions on top.  This is totally optional but it makes flavors pop & it is visually better looking!  Let sit for 10 minutes, then serve.  I served with some broccoli that I roasted at 425 degrees while enchiladas cooled.  It was soo yummy & boyfriend approved.  Even my picky little brother likes it & didn’t know it was TVP when I have made it for them.  If you like guac & sour cream, try avocado slices and nonfat greek yogurt instead.  YUM!!

Let me know if you try it!!

xo

Cheesy Quinoa stuffed mushrooms

Cheese & eggs. The two reasons why I don’t think I could be a vegan.  Tonight’s dinner was cheesy quinoa stuffed mushrooms.  I came up with it as I went along.  Originally I was making tilapia…. your guess is as good as mine at how I rounded up with quinoa from fish.

Serves 2:

Need:

• 1/2 Cup Quinoa
• 1 Cup Tomato Juice (used juice from san marzano canned tomatoes)
• 2 Portobello Mushrooms (large!)
• 2 Laughing Cow swiss cheese wedges (used light)
• Italian Seasoning (as much as you want)
• 1 tsp. minced garlic (you can sub dried garlic or minced)
• Slice of Cheese ( I jused Manchego.. but Mozzarella, provolone, gouda, swiss, or parmesan would be delicious)

Directions:

Cook Quinoa according to directions in Tomato Juice instead of water with garlic & Italian SeasoningWhile quinoa is cooking, turn oven on to broil.  Rinse the portobello mushroom, and lightly scrape all of the brown out of the bottom of the mushroom so there is a little “bowl”:

Place in oven and let broil for five minutes, when done, take out and let cool.  When quinoa is done and fluffy, add in 2 laughing cow swiss cheese wedges.  Mix together until it has a creamy consistency.  Scoop the Qunioa and place in the mushroom “bowls”, you can use all of the quinoa or save a little for another meal.  Place a half of slice of cheese on top and put back in oven on broil until the cheese on top is slightly bubblying (about 5 minutes).  Let cool for a few minutes and serve on top of sauteed spinach if desired!  I also had a little tilapia with this. So yummy & healthy!

Here is my final product:

Note: Quinoa is a complete protein, so this is a great vegetarian dish!! 

Enjoy,

xx

Balsamic & Cranberry Brussel Sprouts

Sometimes eating clean can be very…monotonous.  Not saying I don’t love vegetables, but sometimes a salad with the same salad dressing can be so BORING.  I knew it was time to look up some recipes online and get a new veggie recipe on the table.  I found one that definitely woke up my taste buds and was so delicious 🙂 

Balsamic & Cranberry Brussel Sprouts

• 1 lb of Brussel Sprouts
• 1/2 Cup Balsamic Vinegar
• 1/4 Cup Olive Oil
• 1/4 Cup Dried Cranberries

Directions: On a baking sheet, place olive oil & brussel sprouts.  Mix them around so the brussel sprouts are lightly coated with olive oil. Season with salt & pepper. Put in oven on broil for about 15 minutes.  You will want to check them to make sure they aren’t burning!  While they are cooking in the oven, bring the balsamic vinegar to a boil on the stove.  Once brought to a boil, reduce to a simmer.  Let simmer for about 10 minutes until it reduces into a thicker sauce.  Once brussel sprouts are done, place in a serving dish and pour the balsamic reduction over.  Top with 1/4 cup of dired cranberries! 

You can get so creative with this & add goat cheese, walnuts, or any other variation in it. 

I really really really enjoyed this dish and will be making it again soon! 

I found this recipe & picture on http://thepioneerwoman.com/. Great place to find great recipes!

 

xo