Once you learn to make this you will never ever buy nasty canned Enchilada Sauce ! This taste perfect! You can make it as mild or as hot as you want!
Fergie’s Simple Enchilada Sauce
15 dried Anaheim or New Mexico chiles, stems removed
10-20 dried Serrano peppers (the more you add the spicier), stems removed
1 gallon water
1 tablespoon granulated garlic
2 teaspoons sea salt
1 teaspoon oregano
- Bring gallon of water to a boil.
- Once the water boils turn off heat and add the chiles.
- Weigh them down with a plate and cover the pan (see pictures)
- Allow for chiles ro reconstitute at least 3 hours.
- Reserve 5 -6 cups of the chile fluid
- Strain the chiles and place into blender with 5 cups of reserved liquid, granulated garlic and sea salt.
- If using a Vitamix or Blendtec you only need to blend about 2 minutes … if you using a traditional less powered blender blend for 4-5 minutes with the 6 cups of reserved liquid.
- Strain and use or store in containers and freeze
Seriously these are ridiculous! So gooey, buttery, sweet and just plain good. Gluten free baked goods are just BLAH sometimes … I have ideas on how to make them a bit prettier next time but I promise you won’t care what they look like. My daughters are vegans so this recipe is vegan but you are welcome to use regular milk and butter if you choose to!
2 cups almond, cashew or hemp milk
1/2 cup sugar
1/2 cup coconut oil
2 1/2 teaspoons yeast
4 1/2 cups Cup 4 Cup, Bob’s Red Mill, flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking powder
1 bar earths balance vegan butter , room temperature
4 tablespoons brown sugar
3 tablespoons cinnamon
1 teaspoon vanilla
- In a saucepan combine milk, sugar & oil. Set a timer for 1 minute and turn heat on high. Remove from stove after 1 minute. Check temperature with finger it should be warm. Not hot, not cold, warm.
- Add yeast and whisk well. Cover and allow to activate for 5 minutes. It should be foamy.
- Add 4 cups of flour (reserve 1/2 cup) mix well, cover and rise for 1 hour.
- After one hour add remaining flour, baking powder, baking soda and salt combine well.
- Generously flour surface (with Cup 4 Cup) pour dough on floured surface and keep a bowl of water nearby. Lightly wet your fingers and work into a 12 x 8 inch rectangle.
- Combine butter, brown sugar, cinnamon and vanilla until smooth.
- Pour mixture over dough and spread evenly.
- Wet fingers again and start rolling … This will NOT be easy! Do your best!
- Generously butter pan and cut your rolls…. 6-8 depending on how well you were able to roll them.
- Place cinnamon rolls in pan, cover with towel and allow to rise another 30-60 minutes.
- Bake at 350 for 40 minutes
These are stupid good! So easy to make ! You can fry them all or freeze some before frying for another time.
Soyriso & Potato Taquitos
1/2 white onion, minced
4 garlic cloves, minced
1/2 Soyriso link
8 russet potatoes, boiled until tender and drained, mashed or Riced
1/4 cup vegan mayo
Avocado or coconut oil
15 corn tortillas
- Heat about 3-4 tablespoons oil and cook onions until tender, about 5 minutes
- Add the Soyriso & garlic cook an additional 2-3 minutes.
- Turn off heat and add the mashed potato and mayo, combine well and set aside.
- Heat the 15 corn tortillas to make them pliable.
- Place 2 tablespoons of mixture, roll and hold together with toothpick.
- Once they are all rolled heat about 1/2 cup of coconut or avocado oil and fry on all sides until golden brown!
- If you are going to freeze some to use another time make sure you freeze before you try them!
I used a ricer to mash potatoes but just mash them however you usually do
I fried half and when done replaced the oil… You don’t need a lot of oil… Just enough to coat the bottom of your pan
I really believed when my daughters became vegans I was going to have to work twice as hard to cook meals… Cooking for meat eaters and vegans is not that bad and actually cheaper ! This is one of our favorite dishes that can be made traditional with regular sour cream and cheese, or vegan.
Zucchini & Roasted Poblano Peppers in Cream Sauce
4-6 cups zucchini squash, seeded & cut into strips
1 small white onion, thinly sliced
1 Roma tomato, seeded and chopped
2 poblano chiles, fire roasted until black, skins removed, seeds removed and cut into strips
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon ground pepper
1/2 cup vegan sour cream, cashew cream, or traditional sour cream
1 cup white cheese, vegan or traditional
1/4 cup water
- Cook onions until tender, around 5 minutes.
- Add zucchini, poblano peppers, tomato and garlic.
- Cook until zucchini is soft.
- Add the cream, cheese and water.
- Taste and adjust salt as needed
- Serve as a side dish, on tostadas or as a yummy dip with chips.
When I planted squash this year I NEVER imagined how much I would get!!! Wow! I planted 4 varieties and my garden runith over! I was up last night Racking my brain for ideas and here is my favorite recipe so far!
6 cups zucchini, rough chopped
6 cups fresh basil
12 garlic cloves
1 cup slivered almonds
1 cup avocado oil
1/2 cup nutritional yeast
1 teaspoon sea salt
1 teaspoon ground pepper
– Blend ingredients in food processor !
– Store in refrigerator for up to a week or freeze in small portions.
Honestly I have never been a huge fan of cauliflower rice … But because I knew it was a healthier alternative I ate it like a good girl… Until… Trader Joes came out with their frozen Riced Cauliflower… SERIOUSLY! Better than the cookie butter… Ok well maybe not but close enough!
1 bag Trader Joe’s Cauliflower Rice
5 garlic cloves, minced or I prefer grating them on microplane
3 green onions, whites and greens chopped
2 tablespoons cilantro, chopped
Pinch of salt and peppa
2 tablespoons avocado oil
- Heat oil and add the green onions and cauliflower.
- Cook on super high heat until the cauliflower starts to brown a bit, add the garlic, salt and peppa.
- Add the cilantro and cook for 1 more minute and STOP! Hurry go! Eat it!!!! Eat it all cause it’s freakin cauliflower!!!!
Having two vegan daughters now has actually been a bit of a blessing in the sense that everyone is eating more vegetables. I usually cook 1-2 vegan side dishes for all of us to enjoy with our favorite form of protein. This side dish is easy to make and taste so darn good !
8 cups cauliflower florets
1/2 cup vegan mayonnaise (can use regular)
1/2 cup vegan butter (can use regular)
1 tablespoon parsley (fresh or dry)
6-8 garlic cloves, chopped
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
- Melt the butter.
- Place in bowl with mayo, parsley, garlic, sea salt and pepper…whisk until smooth.
- Add the cauliflower and coat completely.
- Bake 400 degrees for 30 minutes.