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.

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Vegan Roasted Vegetable Enchiladas with Vegan Mole

(Roasted Vegetables)


  • 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



  • 12 corn tortillas
  • Vegetable oil


  • 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)


  • 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)


  • 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


  • 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


  • 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)


  • 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


  • 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)

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