Last week on Meatless Mondays, I made some pretty amazing enchiladas from Cooking for Isaiah by Silvana Nardone. This is a really cool cookbook that Sam picked out at Barnes and Noble a couple of weeks ago. All of it's recipes are dairy and gluten free, and while it is by no means a vegan, or even vegetarian cookbook, there are a few vegan recipes that look delicious and I plan on veganizing some of the other ones. Sam is gravitating to more and more gluten and dairy free things, which gives me another way to challenge myself in the kitchen-- challenges are what keep me cooking! I just got all of the flours and starches to make her gluten free flour blend, and I'm going to try my hand at gluten free baking. I'm hoping that I can find an egg replacer that works with the flour blend because all of the bread and cake recipes in the book include eggs, although I did see one recipe for bread sticks on her blog that is vegan. My usual go-to egg replacer is flax, but Sam is allergic to flax, so I'll find something new. Does anyone have suggestions for a good egg replacer for gluten free baking?
Our whole perspective on meatless Mondays for him is that we want more things we can eat together, without making two separate meals. It's fun to eat the same thing, it's easier, and it's something we want our future family to be able to do, for the most part. That's where these blackbean and corn enchiladas come in. They are delicious! They feature a homemade red enchilada sauce made with red wine that is so flavorful, the carnivores may not miss their meat, at least for one night!
I don't think the recipe is out there on the interwebs and I didn't really adapt it so no recipe today, but if you are into non-vegan cookbooks or veganizing amazing recipes, I recommend this one! It has some beautiful photography, amazing reviews, and if this first recipe is any indication, some pretty darn good recipes!
 |
| so yummy! |
No comments:
Post a Comment