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Just wanted to wish everyone a very happy Halloween. My day has been great so far (Halloween being my favorite holiday and all), but I really can't wait until tomorrow! (you'll see why later....)Once again, enjoy your holiday!
My latest culinary adventure all began when I went out to dinner with my parents to a local Mexican restaurant. While I enjoyed some jicama slices with guacamole and my mom ate her pumpkin tamales, my dad's dinner was something that I didn't expect him to order. He told me that his favorite dish at that restaurant is enchiladas with mole sauce and I immediately wanted to make my own vegan mole sauce to try it. After all, if my dad likes it, it couldn't be that bad, right? I remembered bookmarking the mole sauce recipe in Vcon when I first got the book, so the next day I looked at the recipe, went to the store to pick up anything I needed, and set out to make enchiladas with mole sauce! The enchiladas were a variation on my basic recipe- corn tortillas filled with beans (pinto beans in this case), corn, diced bell peppers, carrots, onions, zucchini, and spices. What made these enchiladas special was, of course, the sauce. Let me just say it: I am officially in love with this mole sauce! My dad tried some and liked it so much (which is the "seal of approval" since he is a mole fan) that he asked me to make some (non-vegan) cheese enchiladas for him with the extra sauce for dinner. When I make enchiladas for the rest of my family, I will probably have to use the traditional red sauce since only my dad and I like mole, but there's no doubt that I will make some special enchiladas for my father and I. 
I have been a chocolate pudding addict lately! I have been making a batch of this recipe (reducing the coffee to 1/2 t.) every week for the past two months or so. Imagine my excitement when I found the new Soyatoo rice whip at my local Whole Foods. I couldn't help but buy it to enjoy with my pudding! Though it is very pricey, I prefer the rice whip to the original soy whip. It doesn't taste beany like the soy whip does and tastes so authentic- like a mixture of Cool Whip and dairy whipped cream. Another bonus is that this doesn't melt as quickly as the soy version. I'll be buying this now instead of the Soyatoo soy whip, but it will have to remain a rare purchase since it's so gosh darn expensive.
My latest culinary adventure all began when I went out to dinner with my parents to a local Mexican restaurant. While I enjoyed some jicama slices with guacamole and my mom ate her pumpkin tamales, my dad's dinner was something that I didn't expect him to order. He told me that his favorite dish at that restaurant is enchiladas with mole sauce and I immediately wanted to make my own vegan mole sauce to try it. After all, if my dad likes it, it couldn't be that bad, right? I remembered bookmarking the mole sauce recipe in Vcon when I first got the book, so the next day I looked at the recipe, went to the store to pick up anything I needed, and set out to make enchiladas with mole sauce! The enchiladas were a variation on my basic recipe- corn tortillas filled with beans (pinto beans in this case), corn, diced bell peppers, carrots, onions, zucchini, and spices. What made these enchiladas special was, of course, the sauce. Let me just say it: I am officially in love with this mole sauce! My dad tried some and liked it so much (which is the "seal of approval" since he is a mole fan) that he asked me to make some (non-vegan) cheese enchiladas for him with the extra sauce for dinner. When I make enchiladas for the rest of my family, I will probably have to use the traditional red sauce since only my dad and I like mole, but there's no doubt that I will make some special enchiladas for my father and I. 
I have been a chocolate pudding addict lately! I have been making a batch of this recipe (reducing the coffee to 1/2 t.) every week for the past two months or so. Imagine my excitement when I found the new Soyatoo rice whip at my local Whole Foods. I couldn't help but buy it to enjoy with my pudding! Though it is very pricey, I prefer the rice whip to the original soy whip. It doesn't taste beany like the soy whip does and tastes so authentic- like a mixture of Cool Whip and dairy whipped cream. Another bonus is that this doesn't melt as quickly as the soy version. I'll be buying this now instead of the Soyatoo soy whip, but it will have to remain a rare purchase since it's so gosh darn expensive.
