The Happy Herbivore Cookbook (23 page)
Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
1 c cooked brown rice
1 15-oz can pinto beans,
drained and rinsed
1 recipe TVP Tacos
(pg. 98), minus the shells
or Mexican Chorizo
(pg.147)
salsa
8 whole-wheat wraps or
large tortillas
Low-Fat Guacamole
(pg. 231)
Sour Cream (pg. 271)
1 15-oz can pinto beans,
drained and rinsed
1 recipe TVP Tacos
(pg. 98), minus the shells
or Mexican Chorizo
(pg.147)
salsa
8 whole-wheat wraps or
large tortillas
Low-Fat Guacamole
(pg. 231)
Sour Cream (pg. 271)
1. Preheat oven to 450°F. Grease cookie sheet or line with parchment paper and set aside.
2. Spoon rice, beans, TVP Tacos meat or Mexican Chorizo, and a little salsa into the center of each wrap. Fold wraps chimichanga-style (close both ends and shape like a rectangle).
3. Transfer to cookie sheet and spray with cooking spray.
4. Bake for 15 to 25 minutes, until wraps are crisp and golden but not burnt.
5. Re-spray halfway through baking if necessary.
6. Once plated, top with Low-Fat Guacamole, Sour Cream, and salsa.
NUTRITIONAL INFORMATION
Calories 261; Calories from Fat 15; Total Fat 1.7g; Cholesterol 0mg; Total Carbohydrate 41.2g; Dietary Fiber 11.2g; Sugars 6.2g; Protein 19.5g
Calories 261; Calories from Fat 15; Total Fat 1.7g; Cholesterol 0mg; Total Carbohydrate 41.2g; Dietary Fiber 11.2g; Sugars 6.2g; Protein 19.5g
Makes 6 fajitas
|
Pictured opposite
| Using different colors of bell peppers makes this dish absolutely stunning. You can also substitute 1 to 2 additional bell peppers in place of the mushrooms if you prefer.
|
Pictured opposite
| Using different colors of bell peppers makes this dish absolutely stunning. You can also substitute 1 to 2 additional bell peppers in place of the mushrooms if you prefer.
2 recipes Portobello Steaks
(pg. 148)
3 bell peppers, seeded
1 onion
1 tbsp cornstarch
1 tbsp chili powder
1 tsp fine salt
1 tsp paprika
1 tsp raw sugar (optional)
1
â
4
tsp granulated onion
powder
1
â
4
tsp granulated garlic
powder
1
â
4
tsp ground cumin
hot sauce, to taste
6 whole-wheat wraps or
large tortillas
shredded lettuce or
cabbage (optional)
(pg. 148)
3 bell peppers, seeded
1 onion
1 tbsp cornstarch
1 tbsp chili powder
1 tsp fine salt
1 tsp paprika
1 tsp raw sugar (optional)
1
â
4
tsp granulated onion
powder
1
â
4
tsp granulated garlic
powder
1
â
4
tsp ground cumin
hot sauce, to taste
6 whole-wheat wraps or
large tortillas
shredded lettuce or
cabbage (optional)
1. Cut the prepared portobellos into
1
â
3
-inch-wide strips and set aside.
1
â
3
-inch-wide strips and set aside.
2. Cut bell peppers into
1
â
2
-inch strips and set aside.
1
â
2
-inch strips and set aside.
3. Cut the onion into
1
â
4
-inch strips and set aside.
1
â
4
-inch strips and set aside.
4. In a bowl, whisk remaining ingredients, except tortilla and lettuce or cabbage, with
1
â
3
cup of water and set aside.
1
â
3
cup of water and set aside.
5. Line a medium skillet with a thin layer of water.
6. Add prepared strips of onion and peppers and cook over medium heat, adding water as necessary until the peppers are cooked but still crisp and no additional water remains, about 3 to 5 minutes.
7. Re-whisk spice mixture and pour over peppers and onion.
8. Allow the mixture to slightly thicken for 1 to 2 minutes, then stir to combine so peppers and onion are evenly coated.
9. Spoon peppers and onion into wraps, add portobello slices and lettuce or cabbage, if using, and serve.
NUTRITIONAL INFORMATION
Calories 71; Calories from Fat 6; Total Fat 0.7g; Cholesterol 0mg; Total Carbohydrate 13.4g; Dietary Fiber 3.6g; Sugars 5.5g; Protein 3.2g
Calories 71; Calories from Fat 6; Total Fat 0.7g; Cholesterol 0mg; Total Carbohydrate 13.4g; Dietary Fiber 3.6g; Sugars 5.5g; Protein 3.2g
Makes 8 enchiladas
|
Pictured opposite
| For the last year it's been my husband's personal mission to slip liquid smoke into everything we eat. One night he added a little liquid smoke into our basic enchilada recipe, and wow! The liquid smoke took these enchiladas from good to freakin' outstanding. Thanks, baby!
|
Pictured opposite
| For the last year it's been my husband's personal mission to slip liquid smoke into everything we eat. One night he added a little liquid smoke into our basic enchilada recipe, and wow! The liquid smoke took these enchiladas from good to freakin' outstanding. Thanks, baby!
1 lb extra-firm tofu, drained
and crumbled
1 15-oz can black beans,
drained and rinsed
1 to 2 tbsp chili powder
2 tsp liquid smoke
1 tsp granulated garlic
powder
hot sauce, to taste
8 whole-wheat wraps or
corn tortillas
Enchilada Sauce (pg. 260)
14-oz can black olives,
sliced
Quick Queso Sauce
(pg. 263)
and crumbled
1 15-oz can black beans,
drained and rinsed
1 to 2 tbsp chili powder
2 tsp liquid smoke
1 tsp granulated garlic
powder
hot sauce, to taste
8 whole-wheat wraps or
corn tortillas
Enchilada Sauce (pg. 260)
14-oz can black olives,
sliced
Quick Queso Sauce
(pg. 263)
1. Preheat oven to 350°F.
2. Crumble tofu in a large bowl.
3. Add beans, chili powder, liquid smoke, garlic, and hot sauce as desired.
4. Mix until evenly incorporated.
5. Spoon filling into wraps, fold over, and place in an oven-safe dish crease side down.
6. Pour enchilada sauce over the wraps, reserving about 1 cup of liquid for serving if desired.
7. Sprinkle olives over top and bake for 15 to 30 minutes, less time for a soft shell and longer for a more crisp shell.
8. Meanwhile, prepare Quick Queso Sauce and then spoon it over top before serving.
NUTRITIONAL INFORMATION
Calories 89; Calories from Fat 22; Total Fat 2.5g; Cholesterol 0mg; Total Carbohydrate 9.8g; Dietary Fiber 3.2g; Sugars 0.6g; Protein 7.3g
Chili EnchiladasCalories 89; Calories from Fat 22; Total Fat 2.5g; Cholesterol 0mg; Total Carbohydrate 9.8g; Dietary Fiber 3.2g; Sugars 0.6g; Protein 7.3g
Makes 8
| Leftover Chili sans Carne (pg. 81) provides a meaty and flavorful enchilada filling.
| Leftover Chili sans Carne (pg. 81) provides a meaty and flavorful enchilada filling.
2 c Chili sans Carne (pg. 81)
8 whole-wheat or corn
tortillas
1 recipe Enchilada Sauce
(pg. 260)
14-oz can sliced black
olives, drained (optional)
1 recipe Cheddar Cheesy
Sauce (pg. 269) or Quick
Queso Sauce (pg. 263)
8 whole-wheat or corn
tortillas
1 recipe Enchilada Sauce
(pg. 260)
14-oz can sliced black
olives, drained (optional)
1 recipe Cheddar Cheesy
Sauce (pg. 269) or Quick
Queso Sauce (pg. 263)
1. Preheat oven to 350°F.
2. Spoon
1
â
4
cup of Chili sans Carne filling into tortillas, fold over, and place in an oven-safe dish crease side down.
1
â
4
cup of Chili sans Carne filling into tortillas, fold over, and place in an oven-safe dish crease side down.
3. Pour Enchilada Sauce over the tortillas, reserving about 1 cup of liquid for serving if desired.
4. Sprinkle olives over top, if using, and bake for 15 to 30 minutes, less for a soft shell and more for a crispier shell.
5. Spoon Cheddar Cheesy Sauce or Quick Queso Sauce over top before serving.
NUTRITIONAL INFORMATION
Calories 197.9; Calories from Fat 30.8; Total Fat 3.4g; Cholesterol 0mg; Total Carbohydrate 33.8g; Dietary Fiber 6.1g; Sugars 4.1g; Protein 10g
Calories 197.9; Calories from Fat 30.8; Total Fat 3.4g; Cholesterol 0mg; Total Carbohydrate 33.8g; Dietary Fiber 6.1g; Sugars 4.1g; Protein 10gOther books
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