Happy belated 4th of July- a day when my cats are so freaked out they run up walls and the dog is too terrified to eat or go out to pee. Despite all that fun, some pretty delicious food is usually involved, and this year was no different. My husband made fun of me for making enchiladas on the 4th of July, but I assured him I have dined all over Mexico and these are definitely an Americanized dish. Plus, America is a great melting pot of cuisine, right?! We take dishes that have migrated with their creators from all over the world and find ways to double the calories. Either way, they were delicious!
Vegan Enchilada Sauce
- 12 ounces low sodium tomato paste
- 2 cups water
- 2 tablespoons cornstarch dissolved into 2 tablespoons cold water
- 1 tablespoon canola oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1 teaspoon sea salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon paprika
Add all ingredients into a large recycled glass jar and shake until well-combined. Enjoy!
To make the vegan enchiladas, I combined 3 cups brown rice, 3 cups black beans, and a chopped onion in a mixing bowl with about half the jar of my sauce. I divided the filling among 6 flour tortillas, added a little kale to each, rolled, and placed into a lightly oiled 13 x 9 glass dish, topping off with the remaining half jar of sauce, plenty of Daiya cheddar shreds and black olives. I baked the foil covered dish at 450 degrees for 30 minutes, lowered the temperature to 400 degrees and baked uncovered for an additional 10 minutes. So good!
If you’re waiting for the red, white, and blue, then here comes dessert. I made what we’ve lovingly been calling “bowl of cupcake”, created from failed cupcake experiments I’ve crumbled and frozen. To crown the layers of chocolate and yellow cake, I whipped up a batch of VCTOTW cream cheese frosting. That stuff is insanely good. And finally, to make the dessert patriotic, I decorated with strawberries and and blueberries.
Mmm… patriotic. For lunch today, we had leftover enchiladas, and for dinner I served the leftover rice and black beans I didn’t use for enchilada filling, baked sweet potato fries, and lightly steamed green beans. A great dipping sauce for sweet potato fries is easy to make by simply combining a little Vegenaise and a little pure maple syrup. It tastes just like a restaurant dipping sauce!
In between all the decadence, we munched on fresh fruits and veggies and had some relaxing family time. Produce really shines this time of year and I love the all-you-can-eat buffet of raw broccoli, peppers, cucumber, mangoes, grapes, blueberries, strawberries, melons, and so much more! I hope everyone had a great weekend filled with fun, family, friends, and food!
How would you define American food? What dishes do you consider “American”?