|You, my friend, are a tasty little slice of vegan heaven.|
Given that I'm completely incapable of going to the grocery store without forgetting something (in this case, three separate times), I decided to make my own tortillas for the enchiladas. They're quite simple and tend to hold up to toppings much better than store bought. The recipe I used comes from this site on Texas cooking and provides some useful tips on getting your tortillas to come out well. The recipe was for "chewy flour tortillas," although I subbed in some almond milk for the regular milk (with no change in the taste or texture). These tortillas tend to be a bit smaller than store bought and mine always end up looking slightly crazy since I have no patience for making them perfectly round, but like I said, they don't tear or break if you overstuff them.
I also got some good news today from my sister. I told her about my pancake disaster the other day and she said that her husband, Calvin*, has a stellar vegan pancake recipe. I can practically taste the maple syrup right now.
*Funny story about the name Calvin. It's not his real name, but I didn't know that for about 9 years. In fact, I didn't know that until the signing of the marriage certificate, when I inquired as to why his nickname was on the paper. I thought we just called him Keith (his real name) because Calvin was such an unfortunate name to be stuck with. So now I just call him Calvin anyway because it amuses me. Sometimes I'm so brilliant I practically knock myself out.