Quick Eats.

I was not in the mood today to cook and after eating pot pie over and over again for the past few days (I have no complaints!), I just wanted something quick and simple. I didn't care what it was. So this was it. It's two sesame toasts slathered with Vegenaise topped with a crispy Boca Chik'n burger with a Tofutti soy cheese slice and bbq sauce. I added some fresh chard I got from the farmer's market this morning and a bit of avocado just to add some fresh ingredients to balance out all the processed stuff. Not bad though I think I should have ditched the bbq sauce as it was too sweet.

Another way to use Boca Chik'n Patties.

I do like Boca Chik'n patties that you can find in your grocer's freezer. They're so easy to just heat up and make a sandwich. Well today instead of making chik'n sandwiches, I used them to make enchiladas.


First I pan fry the patties until they are browned on both sides.


I then chop up the patties into cubes and add them to sauteed peppers, onions, mushrooms and spinach and a little enchilada sauce.


All rolled up and ready to be sauced! (Enchilada sauce recipe at the end of this post.)


30 minutes later, we have bubbly enchiladas out of the oven.


Served with a lightly dressed salad on top. Mmm...! I learned to eat them this way from the eat'n veg'n blog.

Easy Enchilada Sauce

1 small onion, chopped finely
2 cloves garlic, minced
1 14 oz. can stewed tomatoes, blended in a blender until smooth
1 8 oz. can tomato sauce
1 cup water
2 TB chili powder
1 tsp dried oregano
1 tsp ground cumin
salt and pepper to taste

Saute onion and garlic in a little oil. Add the chili powder, oregano, cumin. Stir to coat onions. Add blended stewed tomatoes, tomato sauce and water. Bring to a boil then lower heat and simmer for 20 minutes. Season with salt and pepper to taste.