Sweet Potato Enchiladas Recipe

Mom asked for my enchilada recipe, so here it is!  It's super easy.

Ingredients

3 large sweet potatoes

10 large corn tortillas

1 bag of baby spinach

1 pack of tempeh

1 cup of cashew cheese

1 can of mild enchilada sauce

olive oil

cumin

chili powder

salt

Oil a baking sheet. Chop the sweet potatoes into 1 inch pieces and coat with olive oil, salt chili powder and cumin.  Bake at 375 for 20-25 minutes.  Steam the tempeh (cut it or tear it depending on what for texture you would like) 10 minutes while the potatoes bake.  Steaming them will eliminate the bitterness tempeh sometimes has.  Spread each tortilla with cashew cheese and fill with the potatoes, spinach and tempeh.  Wrap and place in a baking pan.  Once you've filled the pan, coat with enchilada sauce.  Bake for 10-15 minutes (covered in foil to keep it moist) when you want to eat them!

My cherry sorbet is way more impressive.  I have some sad looking cherries in the fridge, so I'll probably make some soon and post pictures, too.

Doenjang Jjigae Recipe

Doenjang is basically Korean miso (jang means sauce or paste) and doenjang jjigae is Korean miso soup, if you will.  I only make comparisons because most folks are more familiar with Japanese food than Korean.

Ian and I made a trip to Hana Mart in Tigard on his birthday and he requested this soup last night for dinner.

"Cho gochujang" (vinegared red pepper paste)

"Doenjang" (fermented soy bean paste)

It's good just to dip veggies into, too, as it's full of flavor and nutrients.

"Jjigae" (soup or stew, there are about 10 Korean words for soup, all slightly different)

I was hoping the purple potatoes would turn it purple, like they did in Korea (link), but they did not.

Doenjang jjigae is soup, so you can pretty much put anything you want in it.  It must have the pastes, garlic and tofu.  The veggies are totally up to you.  Here's how I made it last time.  I didn't measure, so it's all approximate.

Ingredients:

3 large shiitaki mushrooms

1/4 purple onion

3 cloves garlic

1/4 cup white vinegar (I didn't have rice vinegar)

2 tbsp soy sauce

1 block tofu (rustic if you've got it)

6 purple fingerlings

1/2 head cauliflower

1/4-1/3 cup doenjang

2-3tbsp gochujang

Do this:

Cut/chop mushrooms, onions and garlic coarsely and drop them into a medium sauce pan.  Add soy and vinegar and lightly mix.  Add enough water to float the mushrooms off the bottom of the pan, but don't over fill.  Bring to a boil until it's a broth.  While it's boiling, chop tofu, potatoes and cauliflower into bite size pieces.  Fill the pan the rest of the way with water (with room to boil) and add the veggies and tofu.  Bring it to a boil again and then add the pastes.  Simmer for 30 minutes, stirring occasionally.

Serve piping hot (Korean style!) with rice.

Vegan Pizza with Whole Wheat Crust

We're not up to a whole lot lately besides getting the apartment together and working and I'm trying to post as much as possible, so I'm ending up with food posts.

Ian makes pizza for a living, so he's pretty quick when it comes to throwing together dough.  In my opinion, dough makes or breaks a pizza.  A lot of people say it's in the sauce (also important), but that foundation really has to be there.

Here's Ian's "Quick Pizza Dough" recipe:

1 tbsp yeast

1/2 c warm water

1 tsp salt

2 tbsp oil

1 1/4 c flour (we used whole wheat)

Preheat the oven to 425, give the yeast 5 minutes in the water to activate.  Put the flour in the mixing bowl, add the salt to the oil and combine the wet and dry.  Knead with a mixer (or by hand) until it shows elasticity.  Stretch it out into two personal size pizzas, add your favorite toppings and bake for about 20 minutes.

There's no need to proof this dough, hence the quickness.

I like my pizza with artichokes and chopped almonds.  The sauce is really good.  No paste, only fresh tomatoes, garlic and spices processed and then cooked down.

Good with a Drop Top, but then again, what isn't?