austin enchiladas

all summer i've been craving real austin enchiladas, the kind i used to get at polvo's. how to get around the dairy-free issue? well, i replaced the cheese with tofu sour cream, and added scallops for creaminess. so, here's my recipe for grilled scallop enchiladas with roasted poblano peppers, tofu-cilantro sour cream sauce, and blue corn tortillas. enjoy!

12 scallops
1 T olive oil
1 1/2 to 2 c. cooked, shredded chicken
12 small blue corn tortillas
2 small poblano peppers, sliced
1 small onion, sliced

for the tofu-cilantro sour cream:
1 block of mori-nu tofu, firm
2 T olive oil
1 1/2 t. rice vinegar
3 T lemon juice
1/2-3/4 c. cilantro leaves

for the salsa:
5-6 small tomatoes
1/4 of a red onion
1/2 c. of cilantro leaves
[OR 2 c. of red or green salsa]

sprinkle olive oil on the scallops. on an outdoor grill, cook the scallops for 2-3 minutes on each side. or, use the broiler and watch carefully. shred the meat from a leftover chicken breast or 2. meanwhile, sautee the poblanos and onion until browned.

in a blender or small food processor, whirl all ingredients for the tofu-cilantro sour cream and set aside. rinse out the bowl, and whirl all ingredients for the salsa. set aside.

in a 9"x13" pan, layer 1/2 the salsa (about 1 c.) and 6 tortillas to cover pan. evenly distribute the scallops and chicken over the tortillas, then cover with the poblanos and onions. spread all of the tofu-cilantro sour cream over this mixture, cover with 6 tortillas, and top with the remaining salsa (about 1 c.).

bake in a 350-degree oven for about 20 minutes, or until warm in the center. serve with black beans, rice, and extra salsa.

EDIT: you may have noticed that i didn't post a photo. that's because this is perhaps not as photogenic as a plate of trudy's enchiladas. but, what it lacks in aesthetics, it makes up for in deliciousness!

to top it all off, here's my new favorite treat. it's essentially a carob version of hot chocolate--any suggestions for a good name? hot carob sounds so flat, and my favorite idea--the frothy caribou--made mr. boot think of a sweaty moose. anyway, here it is in all its creamy, frothy goodness:

1/2 c. carob chips
1 T dark amber maple syrup
2 1/2 c. rice milk

melt chips and maple syrup in a small pot. whisk in the rice milk, allow to heat, and pour into mugs.

(this is especially for good crafternoon, who is quitting sugar! good for her!)