MENU
component-ddb-728x90-v1-01-desktop

Great Day Kitchen, 10/12/17 - Vegan Enchiladas & BLT Chicken

Chef Carolyn Ocheltree, from Tree of Life Café & Bakery, located in downtown Fresno, will join us to prepare some delicious food.

Chef Carolyn Ocheltree, from Tree of Life Café & Bakery, located in downtown Fresno, will join us to prepare some delicious food.

Click here to follow Tree of Life on Facebook.


Vegan Roasted Vegetable Enchiladas with Vegan Mole


(Roasted Vegetables)

Ingredients:

  • 2 zucchini, cut lengthwise
  • 2 red bell pepper, seeded and cut in half
  • One medium to large yellow onion, peeled and cut in quarters


Directions (Grill Method):

  • Brush vegetables with olive oil.
  • Place vegetables directly on grill.
  • Grill over medium heat, turning once or twice so both sides have char marks, until vegetables can be easily pierced with a fork (about 15 minutes)


Directions (Oven Method):


  • Brush olive oil on vegetables and place on aluminum foil-lined baking sheet.
  • Bake at 425 degrees for 25 minutes, or until vegetables can be easily pierced with a fork.
  • Optional: Vegetables can be placed directly under the broiler for 1-2 minutes, or until they begin to blacken on the outside.
  • Chop roasted vegetables into 1/2-inch cubes


(Enchiladas)

Ingredients:

  • 12 corn tortillas
  • Vegetable oil


Directions:

  • Heat 1-2 Tbsp. vegetable oil in a non-stick skillet on the stove until warm.
  • Soften tortilla in warm oil.
  • Place about ¼ cup roasted vegetables down the center of the soft tortilla.
  • Roll tortilla around vegetables and place in 9x13 baking dish.
  • Use additional vegetable oil, if needed, until all tortillas have been softened in oil.
  • Pour heated Vegan Mole Sauce over enchiladas until lightly and evenly coated. If you have leftover Mole
  • Sauce it can be placed in a gravy boat and put on the table for guests who want extra.
  • Leftover Mole Sauce will store in the refrigerator in a sealed container for 2 weeks for later use, as well.
  • Serve immediately with Vegan Mexican Rice and Vegetarian Re-fried Beans.
  • (Enchiladas can be kept warm in 200-degree oven for up to two hours, if needed.)


(Mole Sauce)


Ingredients:

  • 1 (8.25 oz.) jar Mole Mexican Sauce (Dona Maria or Rogelio Bueno are 2 popular brands)
  • For a thick sauce use 4 cups of vegetable broth
  • For a silky smooth sauce use 6 cups of vegetable broth
  • Combine in saucepan over low heat, stirring constantly, turning heat up gradually.
  • As soon as sauce becomes smooth, add: 1 Tbsp. salt 1 Tbsp. pepper ½ Tbsp. garlic salt 1/8 tsp. paprika (if desired)
  • Continue stirring sauce until sauce comes to a gentle boil.
  • Return burner to low heat and let Mole Sauce simmer 5-10 minutes.
  • Mole Sauce is now ready to use with your enchiladas.


(Mexican Rice)


Ingredients:

  • 3 cups white rice (long grain)
  • 2 cups water
  • ¼ cups tomato paste
  • 1 Tbsp. garlic salt
  • 1 Tbsp. onion powder
  • ½ Tbsp. black pepper
  • Pinch (1/8 tsp). paprika
  • Optional: ¾ cup chopped white onion
  • ¾ cup chopped tomato
  • 2 Tbsp. chopped cilantro


Directions:

  • Brown rice over medium heat in 1 Tbsp. olive oil with seasonings.
  • Add water & tomato paste, chopped onion, chopped tomato and cilantro.
  • Bring to boil. Boil on high for 2 minutes.
  • Turn heat down to low, simmer covered for 15 minutes.
  • Let set 5 minutes uncovered. Ready to serve!


Bacon, Lettuce, Tomato and Fried Chicken Sandwich with Pesto Aioli


Ingredients:

  • Chicken Fried Chicken Steak (See below)
  • 6 strips crispy bacon (Bake on a foil-lined baking pan at 400 degrees for 15 minutes)
  • Sliced tomato
  • Lettuce leaves
  • 4 slices bread (we use Sourdough French bread)
  • Pesto Aioli (See below)


(Chicken Fried Chicken Steak)


Ingredients:

  • One boneless, skinless chicken breast (approximately 1 lb.)
  • 2 eggs (more if needed)
  • 2 cups Panko bread crumbs
  • 1 Tbsp. Seasoned Salt
  • ½ Tbsp. Dried Tarragon
  • 1-2 cups Vegetable Oil


Directions:

  • Line a countertop with plastic wrap. Place chicken breast on prepared counter top. Place another length of plastic wrap over the top of the chicken breast. Using a mallet, pound the chicken breast to about ½-inch thickness. (There should be NO hard or bumpy spots in the pounded chicken steak.)
  • Break two eggs into a pie plate and whisk to make an egg wash for the chicken steak. (More eggs can be used if necessary)
  • Combine Panko bread crumbs, seasoned salt and dried tarragon, mixing thoroughly, in a second pie plate. This is the breading mixture.
  • Dredge pounded chicken steak through egg wash, then through breading mixture, until chicken steak is generously and evenly coated.
  • Heat vegetable oil in cast iron pot for more even cooking. Place breaded chicken steak in oil, immersing it. Use a strainer to keep steak immersed and fry until it is crispy and browned all over and has reached an internal temperature of 165 degrees F (about 5 minutes)
  • Remove chicken steak from oil, turn off heat and drain chicken briefly on a paper towel.


(Pesto Aioli)

  • 1 Tbsp. pesto
  • 4 Tbsp. mayonnaise
  • ¼ tsp. fresh squeezed lemon juice
  • Dash or two of salt (to make flavors pop)



Trending