So, new things in my life.... We went completely vegan 24 days ago. Cold turkey, errr celery??? (Because we don't eat turkey haha!) I have attempted being vegetarian on multiple occasions but never had enough umph! to make it. However, I have a feeling this will stick. I will post more on our transition to veganism later... or will I?? Also, Aubrey is all signed up for swim classes. She has been doing gymnastics for a few months and finally loves it. She even knows the building whenever we drive past. She says "Nastice" Lol Close girlfriend.
Ohhhhh, and my little point and shoot camera was left out by my dear hubby last October. It hailed that night. All of the pictures after that came out blurry and the video no longer worked. So for mother's day this year, I got a new camera! Its a fancy-shmancy SLR with all the bells and whistles. Oh here's a pic!
Aubrey: Say knock knock.
Me: Knock Knock!
Aubrey: Says who?
She can do this for all the animals, and gets frusterated if I miss a few. She can also sing along to "Twinkle Twinkle Little Star" "Wheels On The Bus" and "Love is Strange" I know it is from Dirty Dancing but it was all I could think of when she was a baby and she still requests it every single night and sings it loud and proud to her baby dolls.
On another note, I came up with a "recipe." Really what happened was I made tacos. I had so much left over that we ate them for lunch twice and dinner once and were getting sick of them. So, I made enchiladas. They were so good I almost slapped myself. Chris actually said "Mmmm make these again?" And I said "I'mma eat these every day!" So without further ado!
Andie’s Vegan Veggie Enchiladas
· 3 cups water
· 2 cups brown rice
· 1 onion, diced
· 8 oz sliced mushrooms
· 2 large carrots, diced
· 4 garlic cloves, minced
· 1 small zucchini, diced
· 1 small summer squash, diced
· 1 can pinto beans, drained and rinsed
· 2 Tbsp chili powder
· 1 tsp cumin
· 1 tsp basil
· 1 Tbsp brown rice miso stirred into a small amount of water
· 10 tortillas, I like whole wheat
· 1 Tbsp vegan butter
· 1 can green enchilada sauce, I like Hatch mild from Whole Foods in a yellow can
· ½ cup shredded soy cheese (optional)
· ¼ cup ground cashews
1. Put water and rice in a pot and bring to a boil. Turn down to medium heat and cover, let simmer for 20 mins. After 20 minutes, turn off heat, leave covered and let sit at least another 10 minutes, I just leave it until I’m ready for it.
2. In a hot skillet, add your onions, mushrooms, and carrots. I don’t use any oil because onions will make plenty and you will deglaze the pan later. Saute until onions are transparent.
3. Add garlic, zucchini, squash, beans, ½ cup water, chili powder, cumin, and basil. Let simmer until squash is tender, about 5-7 minutes. After you remove from heat stir in miso.
* So I stopped here and made these into tacos because it will make a lot. We did tortillas with rice, veggies, added some fresh lettuce, diced tomatoes, and avocados with a side salad. Then we used the leftovers for our enchilada filling.
4. Preheat oven to 375 F. Smear butter on glass 13x9 dish.
5. Roll the tortillas with a line of rice, veggie mix, and a sprinkle of soy cheese. Then lay them in the pan seam side down and smush’em close. Do this until the pan is full. We got 10 but it depends on what size tortillas you use and how full you fill em.
6. Once your tortillas are all rolled, pour enchilada sauce on top. Sprinkle with soy cheese and ground cashews. Pop it in the oven for 15-20 minutes until cashews are lightly browned and the smell is more then you can bear!
Let me know if you make em and how you like em! What favorite foods are traditionally meat you would like to see veganized?