Saturday, October 16, 2010

Amazing Eggplant Enchiladas

I just served Roasted Vegetable Enchiladas with Mole Sauce via Ali, the Vegan Epicurean.  Although I was forced to use ricotta instead of tofu for my family :-) , I followed the recipe pretty closely otherwise.  Hubby's verdict?  "Those are great!  That one's a winner!"  He will tell you that he likes vegetarian things when they're done right, which of course I try to do!  Still, they make fun of me if I do tofu for much of anything, unless I don't tell them. :-)  I doubled the recipe for five of us (including three men, essentially, since the 12yo is growing like a weed) and have about 40% of it left for another day. Yay!

Small details: I used some of the homegrown tomatoes that I'd cooked way down in recent weeks, so I didn't have to cook the sauce as long, and since I had no sesame seeds nor pumpkin seeds, I used some sunflower seeds and a bit of tahini for the sauce. My garnish was simply chopped tomatoes, and mostly just for me.  (I caught two of the guys melting some cheddar cheese on top of their second servings.) I think the idea of cooking the enchiladas on top of sliced fresh tomatoes is brilliant--thanks, Ali!

1 comment:

  1. Cindy,

    Glad you liked it but sorry your family can't get past the tofu it really turns out well. Even my 80 year old omni parents like this with the tofu. I think tofu has gotten a undeserved bad reputation in the omni world.



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