Thursday, 27 March 2014

Tempeh enchiladas

I've mentioned before that I'm experimenting with different meat substitutes. I think I found my favorite one yet! I cooked with tempeh for the first time this week, and loved it. The texture is so much better than tofu, it actually has some flavor since it's fermented. The nutritional profile isn't as great as seitan, but let's be real, my favorite sauce is made almost exclusively from butter so ... nutritional profile, shmutritional profile.

Anyways, I turned that tempeh into freaking delicious enchiladas, with inspiration from this recipe. It's a real winner. I tried it when my husband was out of town because he's not a fan of non-meat protein, but I would not hesitate to make this for him. You don't miss the meat one bit.

Serves: 3-4
Preparation: 45 minutes

2 Tbsp. butter
1/4 c. white onion
2 garlic cloves, minced
1 package tempeh
1 Tbsp. chili powder
1 tsp. cumin
1 tsp. cayenne pepper
1/2 c. frozen corn
2 c. enchilada sauce (here's a great homemade recipe)
8 small corn tortillas
1/2 c. feta cheese
1/2 c. cheddar cheese, shredded
Salsa and guacamole, for serving

1. Preheat the oven to 350.

2. Start by preparing the corn tortillas. Heat individually in a dry frying pan over medium heat until warm, about 30 seconds per side. Cover to keep warm and set aside.
3. Heat the butter in a frying pan over medium heat until melted. Add the onion and fry until soft, about 5 minutes. Add the garlic and fry for another 2-3 minutes before adding the tempeh.
4. Saute the tempeh for 2-3 minutes before adding the spices. Mix well and add the frozen corn and 1/4 c. enchilada sauce. Cook until corn is warmed through and tempeh is done, about 8 minutes. Stir in 1 Tbsp. of each of the cheeses. Season with salt and pepper to taste.
5. To assemble the enchiladas, spoon about 1/4 c. of the tempeh mixture into each tortilla. Roll and place seam side down in an 8x8 inch pan. Cover with remaining cheese and enchilada sauce.
6. Bake until cheese is melted and bubbly, about 10-15 minutes.

Friday, 21 March 2014

Greek nachos

Oh lordy, this is a yummy recipe. I originally wanted to make Greek pizzas, but then my flat bread was stale, so I made nachos instead. You could do whatever you wanted with the main ingredients of this recipe: an open-faced sandwich, a pizza, a salad, etc.

I have this awesome seasoning from a restaurant in South Carolina where my friend's sister works. She brings us regular shipments and I need a new bottle soon; I am going through it as if it were chardonnay in a box in my fridge. You can order it online here, or use your Greek seasonings of choice.

Serves: 2
Preparation: 20 minutes

1 Tbsp. butter
1 lb. ground beef
1 Tbsp. Greek seasoning
2 c. tortilla chips
1/2 c. mozzarella cheese, shredded
1 c. spinach
1/2 c. feta cheese, crumbled
1 cucumber, shredded
1/2 c. cherry tomatoes, sliced in half
1/2 large red onion, minced

1/2 c. Greek yogurt
1/4 c. mayonnaise
1/4 c. feta cheese
4 garlic cloves

1. Preheat oven to broil.
2. Melt the butter in a large saucepan over medium heat. Add the ground beef and break into small pieces with a spatula. Add the Greek seasoning, mix well and fry until no longer pink; about ten minutes.
3. While the beef is cooking, put the ingredients for the sauce in a food processor. Pulse until smooth; set aside.
4. Assemble the chips on two oven-safe plates in an even layer. Layer half of the mozzarella cheese, 2 Tbsp. of the sauce, half of the spinach, half of the meat and half the feta cheese on each plate of chips.
5. Place under broiler, watching carefully. Remove when the cheese is melted; about 4 minutes.
6. Top with cucumber, tomatoes and onions. Drizzle on sauce to taste.