Sauce:

¼ cup olive oil

1 medium onion, chopped (save some for cheese filling)

½ tsp. sea salt

2 Tbsp. organic tapioca flour

¼ tsp. black pepper, freshly ground

¼ tsp. ground coriander

1 Tbsp. (2 Tbsp. if you prefer med-hot) chili powder (Frontier no-salt)

1 cup unsweetened Almond milk

1 cup water

1 Campari tomato, cut into eighths

¼ cup fresh organic cilantro leaves

Sauté onion in olive oil on medium heat.  When softened, remove from heat—add salts and flour and stir.  Return to medium-low heat, add remaining ingredients.  As soon as it bubbles, turn heat to low and simmer for five minutes.  Turn off heat and set aside.

Filling:

8 oz. cheddar style vegan cheese, grated (Daiya brand is new & delicious)

Diced raw onion

Tortillas:

12 organic sprouted corn tortillas; thaw completely and let dry (or hot oil will splatter and get you).

To soften tortillas, heat olive oil in iron skillet on medium high.  Twirl tortillas for 5 seconds on each side; drain on paper towels.

To bake:

Heat oven to 350.  Oil 9 x 13 pan lightly.  Pour a thin layer of enchilada sauce on bottom of pan.  Put 2 Tbsp. grated cheese in tortilla plus sprinkling of raw onion; roll sides in & place seam side down.  Cover with remaining sauce. Sprinkle with remaining shredded cheese and onions.  Bake at 350 covered for 25 minutes until bubbly. (You may remove foil for the last 5 minutes—just don’t let them dry out.)

BROCCOLI QUICHE

Will need: Whole wheat piecrust

Veggie Filling
1 cup partially steamed broccoli flowerets, lightly seasoned with Vege-Sal with 1 cup of other veggies (like corn, green beans, peas or a combo), lightly steamed & seasoned.

Sauté in small amount olive oil:
1 cup chopped onion until it becomes translucent

Then add:
½ tsp. dried basil
¼ tsp. dried oregano
¼ tsp. black pepper
¼ tsp. Vege-Sal

While veggies are sautéing, prepare cheese mixture:
2 cups Cheddar style soy cheese (grate & set aside)

Blend in food processor:
12-oz. pkg of firm tofu
½ tsp. sea salt
1 Tbsp. Ener-G Egg Replacer
½ cup Vitasoy plain
2 Tbsp. Sour Supreme (tofu sour cream) (or ½ tsp. fresh lemon juice)

Prepare quiche & bake:
Use unbaked piecrust. Blend veggies, tofu cream mixture, and cheese together in skillet and pour into unbaked piecrust. Sprinkle paprika (& more ground black pepper, if desired) over top. Bake @ 375 for 45 minutes until firm in the middle. Cool for at least 20 minutes before serving.

Serves: 4

MILLET PECAN CRUNCH BREAD
(written for bread machines)

You will notice little crunchies when you bite into this bread! That's the tablespoon of millet. The texture is hearty yet still airy-tender and moist with pecan & cashew chunks. It's not eating a plain white bread! (made a high loaf)

Liquids:
1 cup water
½ cup plain Vitasoy
3/8 cup olive oil + 2 tsp. Earth Balance veggie "butter"
¼ cup maple syrup

Drys:
1 ¼ cups organic whole wheat pasty flour
1 3/8 cups organic unbleached wheat flour
1 cup white spelt flour
¼ cup organic rolled oats
1 tsp. sea salt

1 package dry yeast (used Fleischman's this time)

Seeds:
Slightly less than ¼ cup quartered raw pecans
Slightly less than ¼ cup broken raw cashews
1 Tbsp. uncooked millet

Layer in the bread machine:
Liquids
Drys
Make a well in the top and put one package of dry yeast.

Bake on Basic setting, Medium, 1-½ pound loaf. After about 20-30 minutes when it has preheated and partially mixed, add the chopped nuts and millet. (My bread machine has a signal when it is time to add extra goodies.)