Next up, another new recipe for Eat, Drink and Be Vegan! Waaaay back, Julie mentioned she would love to see a Chimichanga recipe, so I delivered!Now, this chimichanga is not necessarily authentic. But what I do give you in this recipe... deliciousness! I use a simple lentil sauce that I created for the book, which is mellow but flavorful. Pair it up with some sauteed veg, tuck it all away and cook up for a divine marriage of flavors.
These have become one of hubby's new favorite meals (mine too). Thank you Julie for the idea, it was a great one!
I can't wait to get this book out. Still work to do, but there are great recipes I want to share with you!
"So many recipes, so little time"...
27 comments:
deliciousness is all I ask for in a recipe! lol! I love chimis & this looks awesome. A while back made some with your Chickpea Ratatouille -- soo yummy! :o)
OMG! Yes, Dreena! I am sooo excited about the Chimi recipe! Thanks for listening to my suggestion. You are the best! :)
Oh My! yes! That is supreme deliciousness! Your husband and family are so lucky to try everything you make! Times such as these I wish for a scratch 'n' sniff computer screen! (scratch 'n' taste, too!)
Aimee
Chimis are one of my fave meals. I haven't had one in ages. So good. I can't wait to try yours.
Do I live under a rock or something? I've never had chimichangas or even been introduced to them. But I'm sure that yours is way better than the authentic kind (even though I don't know what an authentic chimi would be like). Its so great to see your enthusiasm about all of your new and upcoming recipes. Thanks for always listening to your readers- its so cool that you don't disregard anyone's ideas or suggestions. And good luck finishing all the recipes- I know you can do it!
-Teresa
just the word chimichangas makes me smile!
This looks amazing. Very southwestern too, well, the lentils I don't know about...
Am I safe to assume it's baked? It certainly looks so.
hi Dreena:
i dont know if the grounds have egg-white, because i dont have any package at hand, but i have another quorn product here and says that have egg white. so i think is the same you have in USA. i wish they was vegan. we dont eat it frequently but my little girl is allergic to soy, so i must use this products for now.!
by the way your chimichangas looks awesome!
The first thing that came to mind when I read your title was "Meet the Fockers"...on the answering machine when Babs and Dustin Hoffman were yelling about the "chimi-changas!" lol Anyhow...lovely idea - can wait for the book!
Last night I made Middle Eastern Hummus with Herbal Flavors from the Lean Bean Cuisine Cookbook and North African Roasteed Cauliflower from the Moosewood Restaurant Daily Specials Cookbook. I will post about it later...gotta catch up on the blog I couldn't comment on yesterday.
Have a great weekend!!!
Cool, Vicki, thanks... I remember seeing those too, that was awesome. :)
Julie you're entirely welcome. I think you are the best candidate to test out this recipe, too, if you are interested. I will get an e-mail to you over the weekend.
Sweet, Aimee, thank you. Though *sometimes* my family might prefer NOT to be the testers all the time - like when I test out something with broccoli... I like it lightly cooked and my family, they like it left behind at the grocery store!! Ah yes, they love pizza night a little more than I'd like them to. :)
Thanks sweet pea... do you make your own, or do you have them at restaurants?
Teresa, thank you, that's really nice of you to say. Now, if you were under that rock, I was there with you! I didn't know of chimis until Julie mentioned them... shhh, don't tell anyone. :) I think it's because we have never lived in an area with many interesting restaurants, and even being close to Vancouver, we rarely get the opportunity to dine there, so we just don't get to sample different cuisines much. Anyhow, I'm quite thankful to Julie for introducing me to these because they are supremely yummy!
Megan, they're fun to eat and to say!
Leslie, they are first pan-fried to brown and sear, and then baked. You *could* just pan-fry them, but the filling wouldn't be quite as hot as when baked - as long as that would be fine with you they'd work that way (and I think that's how some versions are cooked). Actually, I have a hard time putting them in the oven after pan-frying them, because they are so crispy good I want to dig in, but I also like them nice and hot, so I give in. And yeah, I doubt the lentils are authentic, but as I said, I'm not professing to be authentic with this one!
Hi Johanna, thanks for getting back to me. It's too bad they can't make the product without the egg-whites, hey? Especially when so many of the meat substitutes out there are soy-based. Thanks again...
Harmonia, I don't remember that line - but we love that movie, so I will have to watch out for it next time we see it!! I hope you are posting some pics of those recipes, they sound amazing.
p.s. Teresa, I've put a link to chimichanga in my post now, so you can read more if you like...
Hey, I'm with Teresa, it's great that you are so down to earth and such. And so easy to get ahold of! You know we all love your books and recipes.
Now I just wish you were allowed to give us the recipe to these chimichangas! They look great and I can't wait for the next book.
Dreena~ I would love love to test out the recipe! Thanks. oh, and my boyfriend will love love me to test it out too! hehe :]
Dreena, I always had chimis at Tex-Mex or Mexican restaurants (there are some good ones in Ottawa). Unfortunately since becoming a vegetarian 1.5 years ago I haven't had one because they're always made with meat. :-( Looking forward to trying one that not meat-based.
Speaking of vegetarian meals, the Martha Stewart magazine now has a healthy eating column and she's featured some great veggie recipes that are full of protein. The November issue features a lentil pate. There's also mention of a great stat regarding the decrease in cancer risk when one consumes a plant-based diet and exercises.
Yummi-chimmi-changa!
its been forever since I had a chimi! The new book is looking better than ever! This is my first comment, but I'm a longtime fan of your blogs! Thanks Dreena!
I don't even know what a chimichanga is but it looks delish. What's the filling?
Just from a Texas point of view (HEAVY Tex-Mex area - chimichangas are even sold at the convenience stores), pinto beans would lend a more authentic feel, although I know the lentil version's gotta be awesome.
theonlytania, you are lovely to say that... much appreciated, thank you. :)
Julie, it's all yours then!... but, you may wanna tell your man that these aren't 'authentic' or even spicy, so not to disappoint if he is expecting memories of chimis long gone... though, I am thinking of doing a spicier, more traditional version as well. These are just darn tasty being pan-fried and the seasonings just go very well together!
Yeah, sweet pea, I've only seen meat versions on the net and such... so I can only imagine that restaurants don't stray far either. Too bad. Cool about the Martha magazine - I'm going to check that out for sure - to see more veggie stuff hit mainstream mags is wonderful, and I'm always keen to see what they present. thx!
Hehe, cute Urban Vegan!
Veggie wi girl, I'm super pleased to hear that - and I'm glad you've commented after following the blog for a while! :)
Jess, it's good to know there are more of us 'under the rock'! ha! The filling is not spicy as most chimi recipes would be. Instead, it is a lentil sauce recipe combined with sauteed peppers and onions - very nummy!
Savanna, you can drain off a little juice, but you certainly don't need to squeeze or press out the juice. The arrowroot will thicken any juice that is in there, so they will be okay. Most tins of crushed pineapple are not *too* juicy, but you can tip the can once opening to drain off any excess juice and then measure. Good luck and let me know how you like 'em! :)
Yay, Gaia's joinin' the clueless chimi club with us! We can always learn something, you're absolutely right about that. :)
Thanks anonymous, I appreciate your input. I am thinking of doing another version (mostly because I love these so much and wouldn't mind testing another kind) that is spicier, and more "traditional" in terms of spicing, though I still won't claim these to be authentic knowing that that is difficult to achieve without living in the area and growing up learning about the food and culture and tasting the cuisine first-hand. thanks for the info... :)
Dreena, Thanks for the link to the chimachangas. After reading that, I think that I'll stick to the Dreena Burton Style chimis (and never even care to imagine what an authentic one tastes like). And I'm glad to see that I wasn't alone under that rock!
-Teresa
Dreena-I am sure he will love them--he loves chimis and he loves lentils! Do you need my e-mail address?
I've never had chimichangas before, but those look like the perfect first try for me!
Everytime you post a recipe from your upcoming book, it makes me all the more impatient for it's release! I love Mexican food and chimichangas is such a fun word. This will be another 'must try.'
Looks good, as usual! I just made your pumpkin seed-coated lentil patties with chipotle fries and ginger dipping sauce last weekend, and wow! What incredible flavors. I told people at my work about this dinner (as usual) and they were so jealous :) It makes me wonder why people ask, "What do you eat?" when I say I'm vegan. I eat such a wider variety than I ever ate as an omni! Oh, and I made a spinach/bread casserole for that staff breakfast, btw, and it was really good. The recipe was from The Vegan Planet, by Robin Robertson.
Last comment! - We just got back from The White Pig in Schuyler, Virginia (a vegan B&B) and it was amazing! Gourmet style food and a tranquil, animal-friendly setting. If you ever visit the states, Deena, you have to stay there, and not just because the owner has the same name as you!
yum Chimichangas!!! I just bought wraps last week to make chimi's even though it hasn't happened yet. I use my beans from my rice and bean recipe for my chimis. The best thing about it is that I stuff the beans into the chimis while still warm so when i pan fry them there is no need for further cooking in the oven and the liquid from my bean recipe reduces really nice and gets creamy. I love the idea of yours with a lentil sauce..I can't wait for the recipe!
JENNA
Cool, Julie, and the e-mail is on its way shortly... :)
Thanks Melissa!
Savanna, that is so adorable... kind of like me making a cabbage casserole - oh wait, I don't like cabbage! Well, I'm glad you found them enjoyable to MAKE anyhow!! ha...
Hey Carrie! Chimichangas, chimichangas... yep, just makes you feel happy to say it! :)
Hi Mrs. Carlson - that's super, I'm totally delighted you liked those lentil patties and the chipotle fries. I could eat yam fries just about every day I think! Great pick for a casserole - sounds like a crowd pleaser with the bread - can't go too wrong with that, most people love that comfort food element. Wow, a vegan B&B... would LOVE that - I rarely come across other "Dreena's" out there - esp if the spelling is the same, that's neat.
Ohhhh, Jenna, that sounds goooood! I can avoid baking them too if the filling is warmed through enough, but I am likely to heat mine anyhow so they are quite hot throughout... straight off the pan is better I think, though, because they are quite crispy that way. I will have to check your blog for photos of that chimi - I'm wanting to make more for dinner already. :)
I am really looking forward to your new book. I have found The Everyday Vegan to be a true companion during my busy time these past few months.
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