Tofu Chimichangas & Homemade Salsa

I have been wanting to make these forever and finally decided today was the day! This recipe is from The Garden of Vegan by Sarah Kramer & Tanya Barnard. The filling is a mixture of marinated tofu and refried beans. After baking the chimichangas I topped them with a little canned enchilada sauce and some homemade salsa. I served some chopped romaine lettuce and lime wedges on the side. Mmm! Mmm!Good! Now I just need some tequila!!

Dick's Salsa
2 cans 14.5 oz diced tomatoes, slightly drained
1 can 4 oz. green chilis
4-6 chopped green onions (to taste)
1/4-1/2 C. chopped cilantro (I like alot of cilantro!)
1/4 tsp. onion powder (or to taste)
1/4 tsp. garlic powder (or to taste)
salt & pepper (to taste)
couple Tbsp. of white vinegar
couple Tbsp. of vegetable oil
    Combine all ingredients and serve chilled.

As you can see, this salsa can be made to your taste! I worked with Dick about 20 years ago and our company would have customer and employee dinners. Dick would make a roaster full of this salsa! The only change I made was to use fresh cilantro instead of dried. Dick is no longer with us; so thank you Dick, wherever you are!!

Roasted Red Pepper Hummus~pg 62

Vegan Culinary Institute La Dolce Vegan! Challenge:

Roasted Red Pepper Hummus

served with

Chapati Flat Bread (page 267)

Last year at Christmas I served this hummus along with the Edamame Hummus and a traditional white hummus. The red, green and white colors looked so pretty together. For this recipe I made the following adjustments: I am a little allergy sensitive to tahini so I used Vegenaise instead; 3 garlic cloves were too many last time, so I cut it down to 2 (I think I'm going to just go with one next time!); this time I only used 1 1/2 Tbsp. of each vinegar as it was too vinegary last time. Tastes delicious-just a little too much garlic still. Now for the Chapati Flat Bread~out here in Arizona we call these tortillas! And wow-I don't think I will ever buy flour tortillas again. These were awesome and so easy to make. They were especially delicious scooping up the hummus.

Day 11 Karen's Mexican Burrito Pie ~page 157

Vegan Culinary Institute La Dolce Vegan! Challenge:

Wow! We're are out of the triple digit temperatures here in AZ; still hovering close though. This spicy pie fits right in to the way we like to eat here. I have made this before and we love it.

I used my 9.5" pie plate and 10" flour tortillas and it made a nice little crust up the side of the dish.

I'm sorry but I did not whip up a batch of Faux Sour Cream just so I could use 1 Tbsp. of it. I used Tofutti Sour Supreme sour cream. I also used Pace Picante sauce in place of the homemade salsa. I can whip up a mean salsa but not tonight! I'll share the recipe later with you. This pie was hotter than last time I made it because I used extra-hot pickled jalapenos. I used a blend of pinto, black, and kidney beans for variety. For the vegan cheese I relied on my favorite Daiya shredded; I combined a mixture of cheddar and mozzarella flavor. This pie would have been good with the Cumin Rice I'm making tonight.