Paul McCartney's “Ob-La-Di” EnchiladasDocument Transcript
10 Celebrity Vegetarian Recipes For The HolidaysPaul McCartneys “Ob-La-Di” EnchiladasOk, Enchiladas probably arent the first thing you think of as a holiday dish, but we have no doubt this vegetarianversion would be a hit at any party. We grabbed this recipe from PETAs Celebrity Cookbook -- which alsofeatures people like Alec Baldwin, Jackie Chan, andAlicia Silverstone chiming in on their favorite vegetarianeats.For the Sauce:1 cup tomato sauce1 cup water1 large onion, chopped2 garlic cloves, minced1 tsp. chili powder1/2 tsp. ground cumin1/2 tsp. oregano2 Tbsp. cornstarch dissolved in 4 Tbsp. waterFor the Filling:1 lb. firm tofu, drained and mashed1 onion, chopped1/2 tsp. chili powder1/4 tsp. cumin1/4 tsp. garlic powder, or 1 tsp. minced fresh garlic1/4 tsp. black pepper1 1/3 cups picante sauce3 cups steamed spinach12 tortillasPre-heat the oven to 350°F. Place all the sauce ingredients, except for the cornstarch, in a small pot and cookover 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 ownwith the recipe below. Lay the enchiladas in a baking dish, cover with sauce, and bake for 20 to 25 minutes.