![\"583\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/06\/5831.jpg\")
<\/a><\/p>\nI used to watch a lot of cooking shows, like this one<\/a>, this one<\/a>, and this one<\/a>.<\/p>\n I now spend much less time watching cooking shows, but there is one show I still record.<\/p>\n <\/p>\n The show is called “The Pioneer Woman<\/a>” on Food Network. This is a link to her blog<\/a>.<\/p>\n It may surprise you because the show’s host, Mrs. Drummond, and I really don’t have many things in common.<\/p>\n She lives on a ranch “in the middle of nowhere (that’s what she says; somewhere in South I guess)” with a cowboy husband and four kids, whereas, I live in a condo in the Midwestern urban setting with a husband, no kids.<\/p>\n I can’t really pinpoint the reason why I enjoy this show this much, but I guess I’m attracted to the very differences we have.<\/p>\n Her life on the ranch is so different from mine and it fascinates me.<\/p>\n She usually cooks for her family and she does not make a lot of vegan or vegetarian food as you can guess; her husband raises calves for the purpose of beef production. (She did say, however, in one episode that she used to be a vegetarian before she got married.)<\/p>\n So I’ve never followed her recipes, but I simply enjoy watching her show and get inspiration for my mostly plant-based cooking. I also like her personality (not that I know her in person, but she just seems maybe a bit shy but an intelligent person).<\/p>\n A few days ago I saw her cooking cheese enchilada for lunch for her father-in-law and his crew who were building fence for the ranch, and watching the show made me want to make enchilada.<\/p>\n I had never made enchilada and it’s not usually what I order when I go to a Mexican restaurant.<\/p>\n But what can I say? Her shows always does this to me.<\/p>\n My enchilada has no cheese but creamy tofu and a lot of spinach and mushroom as a filling, and it was served with a lot of homemade enchilada sauce and creamy tofu “cheese” on top.<\/p>\n I did get some ideas from her show to make my enchilada sauce, but I had to make mine with whatever I had in our kitchen that day and I also kept mine plant-based.<\/p>\n I’m also on Instagram<\/a>. Check out my page.<\/p>\n 1. Set oven to 350F. \u30e1\u30ad\u30b7\u30b3\u6599\u7406 – \u304d\u306e\u3053\u3068\u307b\u3046\u308c\u3093\u8349\u306e\u30a8\u30f3\u30c1\u30e9\u30fc\u30c0<\/strong><\/p>\n \u4ee5\u524d\u306f\u3082\u3046\u3053\u308c\u3067\u3082\u304b\u3001\u3068\u3044\u3046\u3050\u3089\u3044\uff08\u82e6\u7b11\uff09\u6599\u7406\u756a\u7d44\u3070\u3063\u304b\u308a\u898b\u3066\u3044\u305f\u6642\u671f\u3082\u3042\u308b\u306e\u3067\u3059\u304c\u3001<\/p>\n \u6700\u8fd1\u306f\u3050\u3063\u3068\u305d\u3093\u306a\u6642\u9593\u304c\u6e1b\u308a\u307e\u3057\u305f\u3002<\/p>\n \u6614\u597d\u304d\u3060\u3063\u305f\u6599\u7406\u756a\u7d44\u306f\u3001\u3053\u3093\u306a\u306e<\/a>\u3084\u3053\u3093\u306a\u306e<\/a>\u3084\u3053\u306e\u4eba<\/a>\u3002<\/p>\n \u3067\u3082\u6700\u8fd1\u4e00\u756a\u3088\u304f\u898b\u3066\u3044\u308b\u306e\u306f\u3001\u3053\u306e\u756a\u7d44<\/a>\u3002\u3053\u3061\u3089\u306f\u5f7c\u5973\u306e\u30d6\u30ed\u30b0<\/a>\u3002<\/p>\n 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\u79c1\u306f\u3001\u30de\u30c3\u30b7\u30e5\u30eb\u30fc\u30e0\u3068\u307b\u3046\u308c\u3093\u8349\u3001\u305d\u3057\u3066\u3001\u305d\u308c\u3092\u307e\u3068\u3081\u308b\u306e\u306b\u3001\u8c46\u8150\u30da\u30fc\u30b9\u30c8\u3092\u4f5c\u3063\u3066\u3001\u5177\u8ca1\u306b\u3057\u307e\u3057\u305f\u3002<\/p>\n \u4e0a\u306b\u30a2\u30a4\u30b9\u30af\u30ea\u30fc\u30e0\u306e\u3088\u3046\u306b\u4e57\u3063\u304b\u3063\u3066\u3044\u308b\u306e\u3082\u3001\u30c1\u30fc\u30ba\u98a8\u306b\u5473\u4ed8\u3051\u3057\u305f\u8c46\u8150\u30da\u30fc\u30b9\u30c8\u3002<\/p>\n \u30c1\u30fc\u30ba\u306a\u3057\u306a\u306e\u306b\u3001\u201c\u30af\u30ea\u30fc\u30df\u30fc\uff01\u201d\u3001\u3068\u30c6\u30ea\u30fc\u3092\u3073\u3063\u304f\u308a\u3055\u305b\u308b\u3053\u3068\u304c\u3067\u304d\u307e\u3057\u305f\uff08\u5b09\uff09\u3002<\/p>\n \u30bd\u30fc\u30b9\u306f\u898b\u305f\u901a\u308a\u3001\u3053\u308c\u3067\u3082\u304b\u3001\u3068\u3044\u3046\u3050\u3089\u3044\u305f\u3063\u3077\u308a\u304b\u3051\u308b\u306e\u304c\u3046\u3061\u6d41\u3002<\/p>\n \u30c6\u30ea\u30fc\u3082\u79c1\u3082\u3046\u3061\u306f\u3069\u3093\u306a\u6599\u7406\u3067\u3082\u30bd\u30fc\u30b9\u306f\u3069\u307c\u3093\u3068\u3064\u304b\u308b\u3050\u3089\u3044\u6ca2\u5c71\u304b\u3051\u308b\u306e\u304c\u597d\u307f\u306a\u306e\u3067\u3059\u3002<\/p>\n \u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u306e\u65b9\u306b\u5199\u771f\u4e00\u8db3\u5148\u306b\u51fa\u308b\u3053\u3068\u591a\u3044\u3067\u3059\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n I used to watch a lot of cooking shows, like this one, this one, and this one. I now spend much less time watching cooking shows, but there is one show I still record.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,21,28,29],"tags":[],"class_list":["post-36057","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-mushroom","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36057","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=36057"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36057\/revisions"}],"predecessor-version":[{"id":36121,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36057\/revisions\/36121"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=36057"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=36057"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=36057"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nenchilada sauce (this makes a lot of sauce, more than enough for two servings)
\n– canola oil
\n– 2 cloves garlic, chopped
\n– 1 onion, chopped
\n– 4~5 large pieces roasted red pepper from a jar
\n– cumin
\n– chili powder
\n– cayenne pepper
\n– 2 tablespoons flour
\n– 2 cups water
\n– 1 package vegetable dashi or 2~3 vegetable base cubes
\n– 1 can (345 ml) tomato juice
\n– 1\/2 small can or 3 oz of tomato paste
\n– 1 tablespoon sugar
\n– a few splashes of Louisiana hot sauce
\n– salt and pepper
\nfilling
\n– canola oil
\n-2 garlic cloves, chopped
\n-1 cup mushroom, chopped
\n-2 cups spinach, chopped
\nsalt and pepper
\n-creamy tofu (extra firm tofu, cooked garlic, white vinegar (or lemon juice), sugar, salt, pepper; pureed together with a hand blender)
\ncorn tortilla, briefly heated in a pan
\ncilantro, chopped<\/p>\n
\n2. Make sauce. Cook garlic and onion in oil for a few minutes. Add all the ingredients down to flour. Cook for another few minutes. Add all the rest of the ingredients. Boil and then simmer.
\n3. Make filling. Cook garlic, mushroom, and spinach in oil. Salt and pepper. Remove from heat. Mix the vegetables with creamy tofu; leave some creamy tofu for later.
\n4. Assemble. Spread some sauce in a pan. Spread sauce on tortillas. Place the filling and roll. Place them in a pan. Pour the sauce over them.
\n5. Bake for 10~15 minutes.
\n6. Serve with creamy tofu and cilantro. <\/p><\/div>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"