- Unbleached flour - 1-1/2 C
- Powdered sugar - 1/2 C
- Vegan butter - 1/2 C
- Vegan cream cheese - 8 oz.
- Tofu - 8 oz., firm
- Coconut milk - 1/2 C
- Sugar - 2/3 C
- Cinnamon - 1/2 tsp
- Nutmeg - 1/2 tsp
- Cornstarch - 1 Tb
- Pumpkin - 1 C
Prep Time: 30 – 45 min ~ Bake Time: 15 min
Steam peeled potatoes for 10-15 min – not too soft. Drain and cool. (For quick version – use microwave for 3-4 min). Put oil in skillet, adding more as needed. Add garlic and onion. Cook until the onions are translucent. Add potatoes and cook until a little crisp. Remove from heat. Add green chiles and stir.
Heat enchilada sauce in fry pan until very warm. Soak the tortillas in the warm sauce and place in an oiled casserole or baking pan. Place potato filling in center of tortilla, roll, and place in pan, open side down.
Bake for 20 min.
Sprinkle with sliced olives over each enchilada; add salsa and topping.
Good to know:
Ground nuts (blanched), nutritional yeast and salt well blended, make a pleasant topping which is better nutritionally than most vegan cheeses.
There he was – a hungry little varmint with a gleam in his eye. I needed something special and quick for breakfast before his patience ran out and his attention was diverted from that video game. There was the orange juice, there were the chocolate chips…..and before you know it, we had some delicious orange chocolate chip scones. Not a scrap lived to see the next day. In fact, on day two, he requested another batch, only this time “make about nineteen forty dozen!” Which in his parlance is about the same as a hundred kazillion — and taken as high praise.
My lovely daughter-in-law made this soup just for me. It is reminiscent of a soup I enjoyed at a nearby Vietnamese restaurant.