I had the day off from work today. I had no car. I had a giant coffee buzz and this new pair of yoga pants that honestly made me feel like I could conquer the sun. I felt sooooo good. So I opened up all the doors in the house, brought my laptop out into the kitchen, put on a Beatles playlist, and proceeded to make not only apple enchiladas, but the flour tortillas and whipped cream as well. I’m not normally a Beatles/yoga pants kind of person, but it felt good and sometimes I like to embrace those “I’m a million different people from one day to the next”-type moments. Tell me about your favorite cooking music.
You don’t need to act as gung-ho as I did and make flour tortillas. In fact, these are the perfect way to use up any leftover tortillas you may have kickin’ around from Taco Night. It’s a great recipe, rich & comforting, and further proof that the Hot Damn & Hell Yeah cookbook can do no wrong. Vegan dirty south cookin’. With no sanctimonious attitudes or esoteric ingredients. Plus there’s little cartoon skeletons on every page. Please go check out Microcosm publishing.
Adapted from Hot Damn & Hell Yeah
6 flour tortillas (recipe below)
1/2 cup white sugar
1/2 cup brown sugar
1/3 cup water
1 tsp. cinnamon
1/2 cup vegan butter/margarine
4 cups apple pie filling:
-4 granny smith apples; peeled, cored and sliced
-3/4 cup white sugar
-3/4 cup brown sugar
-1 1/2 tsp. cinnamon
-1 tsp. vanilla extract
-Pinch of nutmeg
Preheat the oven to 175 C/350 F and grease a 20 cm/8 in. square baking pan.
Place a few heaping spoonfuls of filling in each tortilla, then roll the tortillas up and place them in the baking pan, seam-side down.
Heat water, sugars, margarine and cinnamon in a small saucepan over medium heat. Bring to a boil, stirring constantly to prevent burning. Reduce heat and simmer for a few minutes to let sauce thicken. Remove from heat and pour over tortillas, spreading with a spoon to ensure they are evenly coated.
Bake for 20 minutes, until bubbling and golden brown on top.
(will make 5-10 tortillas depending on how large you make them)
2 1/2 cups flour
1 tsp. salt
1/4 cup vegan butter/margarine
3/4 cup boiling water
Sift flour and salt together into a large bowl. Rub the butter in by hand until evenly mixed. Make a well in the center and pour the boiling water into it. Mix with a wooden spoon until you’ve got a doughy texture to work with.
Sprinkle a bit of flour on top and knead the dough until it’s a smooth consistency.
Roll pieces of dough into balls about 5 cm/2-inches around, then place on a tray and cover. Leave covered for at least an hour.
Roll the dough balls out on a lightly floured surface til they’re as thick as you want them, then get a skillet warmed up over high heat.
Place a tortilla on the skillet for about 10 seconds. Flip over as soon as you see a bubble or 2 forming on the top. Cook 20-30 seconds then flip back over to cook the other side 15-20 more seconds. Keep a close eye on them. You want tortillas soft with light brown spots, not crispy with dark brown spots.
Stack cooked tortillas on a plate and keep covered with a dish towel to keep soft until you’re ready to use.