Red Enchilada Sauce

IMG_3029From Cookie  + Kate

Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons flour
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cinnamon
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon vinegar (apple cider or white)

Directions

1. In a small bowl, combine the dry ingredients: flour, chili powder, cumin, garlic powder, oregano, cinnamon. Stir them together.

2. In a pot, heat the oil over medium heat. You want it to be hot enough that if you sprinkle the flour mixture on top, it sizzles.

3. Once the oil is hot enough, add the flour and spices. Whisk constantly for about a minute, then add the tomato paste, whisking until well combined. Next, add the veggie broth.

4. Turn the heat up to medium high and simmer for 5-7 minutes. You’ll want to continue whisking frequently to avoid getting clumps. The sauce should thicken–but it will thicken even more once it cools down!

5. Remove from heat and add the vinegar. Now it’s time for some enchiladas!

 

Vegetarian Tiki Masala

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Adapted from Two Peas & Their Pod

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 carrots,¬†sliced
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons tumeric
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon cayenne
  • 1 cup vegetable broth
  • 1 28 oz can diced tomatoes
  • 1 head cauliflower, cut into florets
  • 1 15oz can chickpeas, drained and rinsed
  • 1 14oz can coconut milk
  • 1 cup frozen peas
  • Rice, to serve

1. In a large pot, cook the carrot and onion in olive oil until soft, about 5 minutes.

2. Add the tomato paste, ginger, and spices. Stir until well combined.

3. Add the vegetable broth, tomatoes, and cauliflower. Bring to a boil, then reduce to a simmer and cook for 20 minutes.

4. Add the chickpeas, coconut milk, and peas. Simmer for 5 minutes.

5. Serve with rice.

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