I have a few things to write about today. First, it doesn’t look like I will get my ezine or my cookbook posted until tomorrow. We had a busy weekend with birthday’s, father’s day, and anniversaries. So I am a little behind schedule right now. I should have both posted tomorrow, so check them out.

Second, I hope all of the dad’s out there had a great father’s day. I know my hubby did.

This leads me to the third thing that I wanted to talk about. I made vegan cheese enchilada’s yesterday for Father’s Day. The flavor was awesome, though the cheese was a bit watery. We used vegan gourmet cheese, but I think I like vegan rela better and will be using it next time. I tried rice sour cream for the first time and it was really good in the enchiladas. Overall, the enchiladas were a success.

I also tried a Dagoba chocolate for the first time this weekend and it was delicious. I will definitely buy that again. And while everyone else was eating hot fudge sundaes for dessert, I had a Rice Dream ice cream bar. These are my favorites. They are so good.

Anyway, here is the recipe for my enchilada’s. I hope everyone is having a great day.

Vegan Cheese Enchiladas (Gluten Free)

12 corn tortillas
1 16 ounce container of vegan sour cream
1 can chili or jalapeno peppers
1 bunch green onions
4 cup vegan cheddar style cheese
1 can red chili sauce

Preheat oven to 350 degrees. Chop green onions and set aside green parts to top the enchiladas with before going in the oven. In a medium bowl mix sour cream, chili peppers, white parts of green onion and 2 cups cheese. Heat red chili sauce in a stainless steel skillet. Dip tortillas in red chili sauce one at a time, place in a baking dish and fill with sour cream mixture and roll. Once all tortillas have been filled, pour the remaining red chili sauce on top of them and top with cheese and green parts of green onions. Place in the oven and cook for 30 minutes.

[tags] vegan vegetarian glutenfree recipe dinner enchiladas blog blogs [/tags]

IceRocket Tag: vegan