Easy Enchiladas with Easy Cashew Cheez

more enchiladas
Originally uploaded by coffywoman.

The cashew cheese we made the previous night was so delicious, we decided to try it atop some enchiladas. This is the easiest enchilada recipe ever since it consists of a lot of pre-made elements (the enchilada sauce, the black beans, salsa, etc).

In future incarnations, I imagine we'll stuff these enchiladas with roasted veggies (cauliflower, chickpeas, broccoli, carrots) and even different kinds of rice (spanish rice, etc.). It's very quick and easy to make and tastes really gourmet.

Ingredients

• 1 package of corn tortillas
• 1 can of enchilada sauce (we used green enchilada sauce)
• 1 recipe of cashew cheese
• salsa
• 1/4 cup cilantro (for garnish)
• 1 can of black beans
• 2 cups of cooked brown rice
• a little canola oil for heating the tortillas
• Native Kjalii Foods Roasted Fig Mole (totally optional--we found this at our local health food store, but it does not seem to be widely available)

Prepare 2 cups of cooked brown rice per the package instructions.

When the rice is within 10 minutes of being done, start heating the tortillas. Heat the oil in a 8-inch pan and when it's hot, heat the corn tortillas for 5 seconds on each side.

Dip the heated tortilla into the enchilada sauce.

Add ~1/4 cup or rice and ~3 tbsp. of beans into the tortilla (the amount of the filling is really up to you).

Add a line of salsa and a line of mole sauce and fold the sides of the tortilla up.

Zig zag cashew cheese on top and add cilantro to garnish.

Cashew Cheese

We love us our cashews in this household and when Dylan came home from school yesterday, he was craving them, so I decided to try my hand at a raw cashew cheese. This recipe is based on the one here and the making of it was inspired by another mommy friend. The consistency is suitable for nachos or a rich, creamy sauce. Tonight, we drizzled it over brown rice and black bean enchiladas.

Ingredients

• 1 cup cashew nuts
• 1/4 c. roasted red bell pepper
• 1/2 cup water
• 1/4 cup nutritional yeast
• 2 cloves of garlic
• 1/4 cup shallots
• juice from 1 lemon
• 2 tbsp. Bragg's Liquid Amino Acid
• 1 tbsp. sesame oil
• salt to taste

Place everything into a food processor and blend until smooth.

Adjust consistency to your liking by adding more water to make it thinner or more nuts to make it thicker.

Tom Kha Soup

They're serving soup at Dylan's school tomorrow and it's a super rainy night, so I thought a Tom Kha soup could nicely serve a dual purpose!

We were able to find Thai Taste Minced Galangal and Thai Taste Sliced Lemon Grass Stalks in our local Whole Foods. If you can't find them locally, the company's website is www.thaitaste.us.com

Ingredients

• 1-14oz. can of coconut milk
• 2 cups vegetable stock (we use 3 tsp. Better Than Bouillon Organic Vegetable Base per 2 cups water)
• 7 kaffir lime leaves (obtained from our tree, but also sold on eBay)
• 3 tbsp. sliced lemon grass
• 2 tsps. minced galangal
• 1 carrot, sliced
• 1 cup white mushrooms, sliced
• 1/4-1/2 cup of tofu, diced
• 1 lime, juiced
• 1/4 cup cilantro, chopped

Bring water, galangal, kaffir lime leaves, and lemon grass to a boil.

Let simmer for 5-10 minutes or until your kitchen smells pretty yummy.

Add coconut milk and simmer for another 20-30 minutes. (You may want to strain out the kaffir lime leaves and lemon grass before adding in the veggies -- I usually only strain it out upon serving, so that the flavors can continue to steep).

Add in carrots, mushrooms, and tofu and simmer until vegetables are done.

Add lime juice to taste and garnish with cilantro.