Today's experiment is with an enchilada recipe from this gorgeous new cookbook I found in The Blackberry Cove Marketplace in Ucluelet. Being a vegetarian of course I've been curious about vegan cooking for years but most of the recipes I came across either sounded boring (I leave the rabbit food for rabbits) or disgusting (TVP granules, Quorn, and soy cheese) or seemed to require a trip to Thailand and Africa to stock the pantry with just mushrooms that only grow on the north side of a lone tree on top of a mountain, noodles hand-made by monks, and rare spices hand-picked by trained monkeys. But this book seems full of simple recipes for practical meals that I'd actually eat and uses a lot of ingredients that I already use.
PS I'm not going totally vegan. I'll still use some butter and milk because it tastes so darn good, I love the textures, and I know dairy farmers (and their happy cows) and processors.
I found a bit of quinoa flour for 75% off so decided to give it a try. I happen to have some Greek yogurt and pumpkin puree in my freezer so I think one of my next experiments will be this recipe.
For a few years now my mum's been making her sandwiches with a little bit of artichoke dip rather than mayo. It is about twice as many calories as light mayo but it's worth it :)
Another way I change my sandwiches up is to use cream cheese (whipped is the best!) with tons of dill in it.
What do you do to ad some flare to your sandwiches?