Saturday, October 08, 2005

roasted veggie enchiladas and herbed rice

enchiladas filled with oven-roasted zucchini, onion, mushrooms, green chilis and sunburst squash and topped with a little vegan cheese, sour cream - brown jasmine rice with onion, garlic, oregano, and cilantro


Renate said...

what did you use for the sauce? It looks yummy.

islandgirlshell said...

Thanks! It was good. I don't have a recipe but it's usually a can of tomato sauce, a can of water, 1/2 teaspoon each of garlic powder, onion powder and cumin, 2-3 tablespoons of chili powder, 1/2 teaspoon oregano and some cornstarch or flour to thicken. Canned enchilada sauce would work, too. :)