I told Nic that I wanted to quit this cleanse last night. We drove by a Jet’s Pizza and I wanted to cave. 😦 I miss cheese and bread and pasta so much! But I didn’t quit. Almost half way through with this…
Week 2 now allows beans, lentils, tofu and fish; along with last weeks foods. I made a lentil soup with a bunch of left-over veggies that I roasted up. It was delicious. I felt so full after eating a bowl. We also went out and bought some soy “cheese”. We have never tried it before, so we thought we would give it a go. Here is what we made with it:
Vegan Taco Pizza:
- 8 grain-free sprouted corn tortillas
- homemade enchilada sauce (see below)
- 1 can of corn
- 1 green pepper
- 1 red pepper
- 1 onion
- 1 jalapeno
- 2 Tbsp olive oil
- spices (cumin, garlic, salt, etc.)
- 1 1/2 cup or 1 can of refried beans(I used dried ones and rehydrated them)
- guacamole (2 avocados, salt, lime, 1 chopped tomato – food processor)
- 1 1/2 – 2 cups of Daiya soy cheese
- 1-2 diced tomatoes
Preset oven to 375. Chop up onion and peppers and saute in a pan over medium heat with the olive oil, spices and corn. Stir them well and turn off heat when the onions and peppers start to brown. Place tortillas on an ungreased cooking sheet. Smother with enchilada sauce, just like a pizza. Spoon out beans on top of sauce and smooth around (it will be messy and mix in with the sauce, but that’s ok). Cover with cheese and top with the sauteed mix. Pop in the oven for 20 minutes, or until the edges of the tortilla brown and the cheese is melted. Top with guacamole and diced tomatoes.
Homemade Enchilada Sauce:
- 2 onions
- 2 bags of dried chiles (you can mix and match, spicy, mild, whatever. I get mine in the ethnic section at the grocery store)
- 4-5 cloves of garlic
- cumin, oregano, salt, pepper
- 1 Tbsp vegetable bouillon, or one cube
First, you need to de-seed the chiles. I rip the stems off and turn them upside down. Sometimes the seeds will just fall out, but usually I have to shake and crunch the peppers until I get most of them out. It is ok if some seeds are left in. Put all of the de-seeded peppers in a pan with the onions and garlic. Cover them with water so that the water is about 1/2 inch above them. Add spices and bouillon. Bring this to a boil and then quickly turn down to a simmer and cover. Let this simmer for 45 minutes or so. The onion and garlic should be soft and the chiles should be rehydrated. If they aren’t ready at this time, let them simmer some more.
Once the onions are tender, use a pasta spoon (with the holes in it) to scoop all of the solids from the pot into a blender. Add a cup or 2 of the broth also, but save the rest of the broth in a glass bowl or measuring cup. Blend until smooth. Be careful, because the lid will want to pop off with the steam! Now, place the empty pot into the sink and put a metal sieve inside. Slowly pour the blended mixture into the sieve. Press all of the liquid through the sieve with a spoon and make sure no juices are left behind! You can throw out what is in the sieve now. Take the pot with the enchilada sauce and place it back on the stove on medium-low heat. Add more of the reserved broth if needed to make a smooth consistency. Stir until you get the thickness that you want, then remove from heat. I keep this in a glass quart jar in the fridge. It should last at least a few weeks.
Sorry that all I am posting is Mexican recipes. We really love our spicy food. I am making curried tofu and vegetables served over lentils tonight, so I will be sure to post that one too!