Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebra tion of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking. com and written by Robb Walsh. I made these Enchiladas with Seitan (inspired by Zoé), home-made vegan Cheese (inspired by Absolutely Green), and Physalis to replace Tomatillos that I could not found and that are very expensive.

1 serving

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Equipment: oven, blender, small saucepan, small frying pan, 1 Pyrex® plate (or oven plate), 1 small-sized ceramic mold (for Cheese), greaseproof paper

Times: Vegan Cheese: 10mn, Seitan: 45mn, Grilled Green Peppers: 40mn, Orange Salsa Sauce: 5mn, Tortillas: 15/20mn, Assembling: 5mn = 2 hours

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Vegan Spicy Cheese

Ingredients (5 oz): 4 teaspoons Tahini, 2 tablespoons White Almond Puree, 2x ¼ cup + 1 tablespoon Water, 1 big tablespoon Malted Yeast, 1 teaspoon Miso, 1 teaspoon Agar Agar, 1 teaspoon Paprika Powder, 2 or 3 pinch Cumin Powder

Directions: Mix Tahini, Malted Yeast, Paprika and Miso in a blender, then leave aside. Bring Water to a boil in a small saucepan, add Agar Agar while stirring, keep bubbles for a small minute, the preparation should thicken a bit. Pour the content of the saucepan in the blender and mix everything. Take a ceramic container or glass mold, oil it and pour blender content in it. Let rest one night in the fridge. Unmold the Cheese the day after.

Indication: The preservating time is of about 5 days

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Seitan

Ingredients (1.7 oz): 2 tablespoons Pure Gluten, 1 teaspoon Mexican Spice Mix, 1 teaspoon Soy Sauce, 3 tablespoons Water

Directions: In a container mix Gluten and Spices, then add Water and soy Sauce. Knead the dough a bit, bind it very tightly in a gauze and steam it for 40 minutes. Once the steaming time past, cut Seitan into aiguillettes and brown them quickly in a frying pan with some Olive Oil to make them slightly goldy and crispy.

(This Seitan recipe is inspired by Zoé)

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Grilled Green Peppers

Ingredients: 2.5 oz Green Peppers, ½ tablespoon Olive Oil

Directions: Coat each Peppers with Oil, put them well spaced on a pie mold covered with greaseproof paper. Grill them for 30 minutes in oven at 355°F (without preheating time). Once Pepper will have well blacken, put them in a plastic bag that after must be closed. Peppers will cool down and create humidity that will help to peel off skin. Open the plastic bag and remove skins with a knife and then leave aside.

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Orange Salsa Sauce

Ingredients: 1.7 oz Physalis, ¼ Pepper from the Antilles (0.17 oz), 2.5 oz Green Pepper, 4 teaspoons chopped Onions, 1 teaspoon chopped Garlic, 1 tablespoon Lime Juice

Directions: Put Physalis, Pepper, Onion, Garlic, Green Pepper (stage above) and Lime Juice. Blend and let rest the Salsa Sauce in the fridge.

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Tortillas

Ingredients (3): ¼ cup Wheat Flour, ¼ cup Corn Flour, 1/3 cup Boiling Water, 1 teaspoon Mexican Spice Mix, ½ teaspoon Salt

Directions: In a container mix Flour, Spices and Salt, dig a hole and pour Boiling Water into it. Stir. The Dough obtained should be very thick, let it rest for 10 to 15 minutes. Once the resting time past, divide the Dough into 3 bits (2 oz each). Spread out these bits in circles with a rolling pin (max. 0.07”). Take a frying pan, put it a Tortilla, cook it for about 1 minute on one side so that it is just slightly gold and do the same for the other side. While making the other Tortillas, put a dome on the cooked Tortilla to preserve its softness.

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Enchiladas

Ingredients: Orange Salsa Sauce, 1.7 oz Seitan (Home Made with Pure Gluten), ¼ oz Vegan Cheese, 3 Tortillas

Directions: Lightly oil a pan with absorbing paper, put it a Tortilla to warm it up for about 10/15 seconds on each side. Take a Tortilla, put it in the plate that will go in the oven, cover it with half of Seitan aiguillettes and then spread some Salsa (as much as you want, it is pretty hot). Repeat this process a second time finishing with a Tortilla. Spread a thick layer of Vegan Cheese on top and brown it in oven at 355°F for 15 to 20 minutes.