Be the change you wish to see in the world...

- Gandhi

Thursday, April 4, 2013

Macro Mole Enchiladas



Monday's post kicked off a macrobiotic week of cooking for me.  I discovered The Blissful Chef (aka Christy Morgan) shortly after going vegan and have found her to be a great source for macro recipes.  I love her blog and cookbook, Blissful Bites.  Here's one I am excited to try.  Check it out and let me know what you think.

Macro Mole Enchiladas - Click here for the recipe on her site.
Ingredients
    Filling:
  • 1 cup of white beans, soaked 4-6 hours
  • Filtered water
  • 1 inch piece of kombu
  • 1 garnet yam, small cubes
  • Pinch of sea salt
  • 1 teaspoon cumin
  • 2 zucchinis, matchsticks
  • 1 box of mushrooms, sliced
  • 12 corn tortillas
  • Daiya cheese (optional)
  • Mole Sauce:
  • 3 cups filtered water
  • 2 inch piece of kombu
  • 1 dried shiitake mushroom
  • 1/2 cup pumpkin seeds, washed
  • 1/2 cup pecans, washed
  • 5 tablespoons cocoa powder
  • 3 teaspoons arrowroot
  • 1 cup raisins
  • 1 teaspoon agave
  • 1 teaspoon oregano
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 2 dashes cinnamon
  • 2 dashes nutmeg
  • Dash black pepper, to taste
  • 1 teaspoon sea salt, to taste
Preparation
Boil the kombu and shiitake for 10 minutes to make a broth. Pull out shiitakes and combine the broth with the rest of Mole Sauce ingredients in a blender until well combined and creamy.
To cook the beans use a pressure cooker and cook according to the manual’s directions with the kombu. White beans that have been soaked usually take about 11 minutes. While beans are cooking, heat skillet with oil and saute yam with a pinch of salt until just tender. Add cumin and zucchini and saute for another 5 minutes. Cover with lid while cooking and add a touch of water if the veggies start to stick. Add mushrooms and cook for another 3 minutes. Strain beans and stir into veggie mix.
Preheat oven to 350 degrees F. Toast tortillas lightly in a skillet. Place a small amount of filling and wrap tortilla like an enchilada. Place in a lightly oiled Pyrex dish and continue with the rest of the filling and tortillas, laying them side by side. Pour Mole Sauce over the top coating well. Sprinkle Daiya cheese on top if using and bake for 20 minutes. Serve immediately.