Dinner 7/14/09

Enchiladas, green rice, and black beans made by Holly.

Tofu Nut Butter Enchiladas

Tofu

Nut butter

Corn tortillas

Cheese

Veggies

Crumble and mix tofu with a few spoonfuls of nut butter, salt, pepper, and cumin to taste. Saute your favorite veggies - I'm using spinanch, mushrooms, and sweet peppers. Warm tortillas on the stove or using a comal. Assemble enchiladas with tofu on the bottom, veggies next, and cheese on top. Cover with Salsa Verde. Bake in oven at 350 degrees until heated through - approximately 15-20 minutes.

Salsa Verde from Fonda San Miguel

12 tomatillos, husked

2 to 4 serrano chiles, chopped

2 garlic cloves, chopped

1/2 cup chopped white onion

2 tablespoons vegetable oil

1 teaspoon sea salt

Sugar to taste

Put the tomatillos in 3-quart nonreactive saucepan and cover with water. Cook over medium heat until the tomatillos soften and their green color begins to fade, about 8-10 minutes. Drain the tomatillos, reserving 1 cup of the cooking liquid. Combine cooked tomatillos, chiles, cilantro, garlic, and onion in a blender and blend, using up to 1 cup of the reserved coooking liquid to make a smooth, liquid puree. Heat the oil in the same saucepan over medium heat. Add the puree and salt; cook for 8 to 10 minutes, stirring often. Check seasoning adn add a little sugar if tomatillos are bitter. Makes 3 1/2 to 4 cups.

Black beans with cilantro, lime, and cumin

Green Rice from Rachel Ray

1/2 cup fresh cilantro leaves
1/2 pound spinach leaves, deveined and coarsely chopped
4 scallions, coarsely chopped
2 limes, zested, juiced

½ cup veggie stock

Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.

Total cost $20.00 - I had a few ingredients in stock