For Cinco De Mayo I decided to veganize a family favorite veggie enchiladas recipe and jazz it up with a new recipe for nacho cheese. This nacho cheese sauce is so good I find myself looking for things to smother with it. Yes, it is that good. So, of course I added it to my veggie enchiladas.
Even The Kids Can Do It
I adapted this recipe when my kids were pretty young and I wanted them to start cooking. I thought it would be fun until I realized it required me to let them use a knife.
While they were old enough, they had little experience and, as an Emergency Room nurse, I confess that the thought of having to go to work on my day off was as unappealing as having them get cut. Nevertheless, we gave it a go. I took some deep breaths and tried not to be too controlling with the hopes that they might find cooking fun.
Their enthusiasm for cooking was mediocre until they tasted the results. Even I was surprised at how good the enchiladas came out. While we were using dairy cheese at the time, I believe the vegan version of these veggie enchiladas is even better tasting, better for you and certainly better for the planet and the animals.
Everyone In The Kitchen to Make Veggie Enchiladas
If you are struggling with getting your kids to try new foods or transitioning to a vegan or even more vegetarian diet, I cannot encourage you enough to share the kitchen with them. Getting them involved in the meal preparation, even if they are resistant at first, is essential and there is nothing like their looks of surprise and pride when they make something that everyone enjoys. Because this recipe has a few different tasks (stirring, chopping, rolling the veggie enchiladas) it is a great one to try with new cooks or hungry friends.
The cooking and assembling is barely more complicated than a stir fry. Chop up the peppers, onions and zucchini, toss them into a wok with the other ingredients and cook. Then place them in the tortillas, wrap them up, and into the pan they go.
Vegan Sour Cream (from Forks over Knives)
12 oz extra firm silken tofu, drained
1 Tbs fresh lemon juice
1 Tbs red wine vinegar
salt to taste
Combine all ingredients in a blender and puree until smooth and creamy. Chill until ready to serve.
note: I have used regular firm tofu and it has been fine. Tofutti also makes a great sour cream that is available in most grocery stores and is a fine substitute.
Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race. She thinks dogs are actually angels (in dog suits).