Following our recent trend of Famous People Cooking Recipes, we bring you another one, ideal for our veggie lovers friends.
Sir Paul McCartney shares his “Ob-La-Di” meatless enchiladas, found on PETA’s celebrity cookbook that shares recipes of Hollywood’s A-List vegetarians.
Sir James Paul McCartney is an English singer, songwriter, musician, composer, and record and film producer who gained worldwide fame as co-lead vocalist and bassist for the Beatles. His songwriting partnership with John Lennon remains the most successful in history. He is also one of the most known and outspoken animal rights activists, and he owns a food brand specializing in vegetarian and vegan food known as Linda McCartney Foods.
Paul McCartney “Ob-La-Di” Meatless Enchiladas:
(For 12 enchiladas)
For the Sauce:
1 cup tomato sauce
1 cup water
1 large onion, chopped
2 garlic cloves, minced
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. Oregano
2 Tbsp. cornstarch dissolved in 4 Tbsp. water
For the Filling:
1 lb. firm tofu, drained and mashed
1 onion, chopped
1/2 tsp. chili powder
1/4 tsp. Cumin
1/4 tsp. garlic powder, or 1 tsp. minced fresh garlic
1/4 tsp. black pepper
1 1/3 cups picante sauce
3 cups steamed spinach
Pre-heat the oven to 350°F. Place all the sauce ingredients, except for the cornstarch, in a small pot and cook over low heat, covered, for 20 minutes. Stir in the cornstarch and cook until the sauce thickens.
In the meantime, prepare the filling: Mix the tofu, onion, chili powder, cumin, garlic, pepper, and picante sauce. Put some of the spinach in the middle of each tortilla, then add 3 to 4 heaping teaspoonfuls of the tofu mixture, and roll up the tortillas. Top with vegan sour cream, such as non-dairy Tofutti Sour Supreme, or make your own with the recipe below. Lay the enchiladas in a baking dish, cover with sauce, and bake for 20 to 25 minutes.