Day 6: Pancakes & Getting creative with Toaster Ovens

Back to making interesting foods again!

Breakfast: This morning I made some very tasty Vegan Pancakes! I used the recipe below:

http://vegetarian.about.com/od/breakfastrecipe1/r/veganpancakes.htm

The pancakes cooked very well, but I put it on a little lower of a temperature for a little longer so it didn't brown as much.

After watching Cory eat his pancakes with peanut butter, I had an idea: Adding Peanut Butter & Co's Dark Chocolate Dreams Peanut Butter and making a pancake sandwich! It reminded me of a place I loved in North Carolina called Stack 'em High. My new favorite breakfast!


Lunch: A bit of leftover Tofu Scramble

Dinner: For dinner it was time to get creative. I had a recipe for 'cheesy' enchiladas, but realized I used the last of the nutritional yeast on the tofu scramble. So instead I mixed a few different enchilada recipes I had.

I used this recipe to make refried black beans http://vegweb.com/index.php?topic=20765.0

For the enchiladas I used:
1/3 cup tomato & green chilies
2 cups instant mashed potatoes, cooked
1 cup frozen corn, thawed
Refried black beans from previous recipe
1 10oz can enchilada sauce
4 tortillas

Seeing as my oven still does not work, I had to use the toasted oven. I used a 6x6in (I think that's what it is) pan and covered the bottom lightly with enchilada sauce. Mix the mashed potatoes, corn, and tomato & green chilies together. Spoon on an even amount of the potato mixture and the refried beans onto a tortilla and wrapped it up, placing it in the pan. Repeat 3 more times to fill the pan and pour the rest of the enchilada sauce over the burritos (I could have used another can of enchilada sauce, but apparently I only bought one instead of 2). Place the pan in the oven (or toaster oven in this case) and bake at 350° for 30 minutes.

For a toaster oven meal, it turned out pretty well and still one leftover for lunch tomorrow. Hoping to hear about the oven soon, but the toaster oven works well in a pinch.