So after yoga you feel so pure, relaxed and euphoric. All I could think of was going home and relaxing...and maybe drinking a glass of wine...oh and cooking...and oh wait don't forget to check your email to make sure that work doesn't need you. Don't know why I need to relax, do yoga and find way to de-stress...don't think I am high strung at all, do you? HAHAHA

Ok so tonight was yoga night and what was supposed to be 60 minutes stretched into a blissful 90 minutes..ahh but wait reality is still right around the corner. So I had an amazing night  of yoga, meditation and deep relaxing breathing. I do get home and I am CALM...or as calm as I can ever be...lets be realistic here. I pour myself a glass of Seghesio Zinfandel and it is heaven when it hits the palette...relaxation increasing...good for me.

And when you are feeling all high and mighty on the relaxation, body is a temple band wagon you obviously can't eat Kraft Mac n Cheese for dinner, right? So I decide to make tofu, poblano and mushroom enchiladas. The recipe says easy and they just sound invigorating and healthy. So I look at the picture from the recipe book (see below)
Damn that looks beautiful, healthy and fresh. It is perfect for my mood, right? So I start cooking and the recipe says easy and it pretty much is as I sautee the mushrooms, tofu and poblano peppers in a pan. I continue to drink my wine and I am calm. It says to add sour cream and shredded cheese...hmmm I can totally do that. Microwave the tortillas for 30 seconds-check. I am seriously on a roll...recipe eat your heart out. I am feeling good now and no one can break my post yoga, glass of zin high, right? WRONG!!!

So I take the tortillas out of the microwave and they feel supple in my hand. I start putting the filling in them and rolling them up to put in the pan prior to throwing them in the broiler for a few minutes. And that is when all hell breaks loose. The tortillas start to crack when I roll them....grrrr. Maybe I didn't let them get warm enough in the microwave or maybe I didn't moisten the towels they were in enough. So when I pull them out of the oven my picture does not quite duplicate the one above (see below)

For all of you who think I tore up the middle enchilada to display the filling and to be artistic with my photo skills....I love you!!! However, the truth is a few of the enchiladas exploded while in the broiler...lending themselves to a not so aesthetic plating experience. So if you look at the picture from the cookbook and compare it to my photo...comical...hence ending the calm...but oh wait I still had my glass and a half of wine so kind of comical. I do have to say though for all of my vegetarian readers these enchiladas were good...they have a great flavor with the cumin and poblano peppers and the cheese/sour cream mixture provides a great creamy texture. I highly recommend the recipe and it is way easy and can be made in 20-30 minutes. Here is the link if anyone wants to try and make them and if your enchiladas don't explode please send pics. http://www.bhg.com/recipe/vegetables/mushroom-and-poblano-vegetarian-enchiladas/