Spanish Rice, Seitan Tostadas with Mole Sauce and Enchiladas with Zucchini
|Cooked rice||1 Cup (16 tbs)|
|Refried beans||1 Can (10 oz)|
|Tortillas||2 (Corn Or Flour Or Tortilla Chips)|
|Mixed greens||2 Cup (32 tbs)|
|Toasted pumpkin seeds||1⁄4 Cup (4 tbs)|
|Spanish rice||1 Cup (16 tbs)|
|Cooked basmati rice||1 Cup (16 tbs)|
|Diced tomatoes||1 Can (10 oz)|
|Corn kernels||1⁄2 Cup (8 tbs) (Fresh Or Frozen)|
|Garlic||2 Clove (10 gm)|
|Red pepper flakes||1 Tablespoon|
|Olive oil||1 Cup (16 tbs)|
|Seitan chopped||8 Ounce|
|Olive oil||1 Tablespoon|
|Shredded jack cheese||1 Cup (16 tbs)|
|Mole sauce||2 Cup (32 tbs) (Pre Made)|
|Vegetable stock||1⁄2 Cup (8 tbs)|
|Corn kernals||1 Cup (16 tbs) (Fresh Or Frozen)|
|Goat cheese||8 Ounce|
Cook your rice. Sauté seitan in the frying pan with a tablespoon of olive oil, onions and the garlic. Add cumin, salt and pepper to season. Set aside.
Heat your beans.
Put a tortilla on an open flame and turn after the count of 5 to heat it up and soften it.
Lay it on your plate. Cover with a layer of the beans, a layer of rice, a layer of the seitan, lettuce, tomatoes, and avocado. Season with some fresh lemon juice and a drizzle of olive oil, salt and pepper. Top with the pumpkin seeds.
Put about 1 tablespoon of olive oil in a pan, add a shake of red pepper flakes. Add the onion and the garlic and cook till they are soft. Add the rice, the can of tomatoes, and the corn and either some hot sauce to taste or jalapeno to taste. Simmer for 5-10 minutes. Season with salt and pepper.
Mole Enchiladas with Seitan
Get your mole sauce from either a local Mexican restaurant or buy it at a store or online at www.mexgrocer.com. If you can make mole sauce send me the recipe!
Preheat oven to 350. Saute the seitan and onions in a frying pan with the oil. Add cumin, salt and pepper to taste. Sometimes I add a bit of the juice the seitan came in while cooking.
Lay out your station. Tortillas, seitan and cheese. Roll up each tortilla by putting a scoop of seitan and cheese in the bottom third. Then roll it up and put it in a large baking dish. Pour the sauce on top and sprinkle a little extra cheese on top. Then bake for 30 minutes. Serve with slices of avocado, toasted pumpkin seeds, rice and beans.
Zucchini, Corn and Goat Cheese Enchiladas in a Roasted Red Pepper Sauce
Preheat oven to 350. Saute zucchini and onions in 1 tablespoon of olive oil. Add stock, corn and seasonings. Set aside.
Crumble the goat cheese into a bowl using a fork. Set up your station by putting the cheese and zucchini mix and tortillas out.
Put a large scoop of goat cheese in the bottom third of the tortilla. Spread it out, add the zucchini mixture. Roll it up. Place it in a large baking dish and top with Roasted Red Pepper Sauce or a mole sauce. Add some more chunks of goat cheese on top and then bake for 30 minutes. Serve with slices of avocado, toasted pumpkin seeds, rice and beans.
For more information please visit: www.TamraDavisCookingShow.com
Calories 2401 Calories from Fat 1267
% Daily Value*
Total Fat 144 g221.2%
Saturated Fat 41.5 g207.7%
Trans Fat 0 g
Cholesterol 115.3 mg38.4%
Sodium 3499.1 mg145.8%
Total Carbohydrates 202 g67.5%
Dietary Fiber 31.3 g125.3%
Sugars 15.2 g
Protein 64 g127.8%
Vitamin A 104.9% Vitamin C 132.5%
Calcium 107.6% Iron 86.1%
*Based on a 2000 Calorie diet