Veggie Enchiladas topped with Cinnamon Pistachio Verde Sauce

No photo for this one – I had a hard time getting one that was pretty. The green from the verde along with the monochromatic tortilla and cheese.. just believe me, I am sparing you from an unappealing image.

The recipe, on the other hand is outstanding. I love the trio of flavors: slight sweetness of the cinnamon, the crunch of the pistachio, and the spice and acidity from the salsa verde. I feel like cinnamon is underutilized in savory recipes and am trying to encourage its use!

Veggie Enchiladas topped with a Cinnamon Pistachio Verde Sauce

  • 1 jar of Salpica salsa verde
  • 1/3 c pistachios
  • ¼ tsp cinnamon
  • Olive oil
  • ½ onion diced
  • 1 zucchini , chopped
  • ½ c black beans
  • 1/3 c corn
  • ¼ tsp cumin
  • ½ tsp chili powder
  • Salt and pepper
  • 4-6 corn tortillas
  • 4 oz of cheddar jack cheese
  1. First, make the enchilada sauce. This is not your traditional enchilada sauce as you will be using premade salsa. Pulse the pistachios in a food processor. Add the jar of salsa verde and cinnamon. Pulse a few more times. Set aside
  2. Heat the olive oil in a skillet, add the onion and zucchini. After 5 minutes, add the cumin and chili powder. Sauté the veggies until they are tender. Add the corn and beans. Salt and pepper your filling mixture as needed
  3. Add a thin layer of verde sauce at the bottom of a 8×8 pan
  4. Important step in making enchiladas: heat the tortillas first, and then dip each tortilla in the verde sauce. Stuff the tortilla with the veggie mixture, roll, and place in the 9×9 pan
  5. Continue this process until you run out of tortillas or room in the pan
  6. Top the tortillas with the remaining verde sauce, then add the cheese
  7. Cook at 350 F for 20 minutes or until cheese is bubbling
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Palak Tofu

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Ok…So, I have voiced my frustrations with being unable to create an awesome Indian dish. Well, I think I am finally on the right track! I absolutely love this recipe from Vegan Richa.

The only thing that was somewhat amiss with the recipe was the serving size. After making the meal, I’d say it serves 1-2…but if you can squeeze two more servings out of this, more power to you. Perhaps I was just so smitten with it, I was eager to eat it all!!!

Ingredients
For the tofu:
– oil
– 1/2 of Trader Joe’s super firm tofu (I used 8 oz of the 16 oz package) cut into little cubes
– 1/2 tsp cumin powder
– 1/2 tsp garam masala
– 1/2 tsp garlic powder
– 1/2 tsp cayenne

For the curry sauce:
– 2 c spinach
– 1/4 c water
– 1/4 c almond milk
– 2 Tbls raw cashews, soaked for 30 min
– 2 cloves garlic
– 1 tsp ginger powder (or fresh ginger)
– 1 medium tomato
– 1/4 teaspoon garam masala

1. Mix the spices for the tofu, set aside. Add oil to a skillet, turn heat to medium and once hot, add the tofu
2. Cook the tofu until it begins to brown. Then, add the spices. Cook for about 5 minutes
3. Mix all sauce ingredients in a blender or food processor. Add to the spiced tofu and simmer until the sauce thickens. Use cayenne/salt/pepper to taste

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Spicy Buffalo Cauliflower Bites with Homemade Chive Ranch Dip

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Tonight was a night where I was ravenously hungry and lazy as ever. So, I decided to whip up some roasted cauliflower that were spiced perfectly. I didn’t measure anything, but here are the ingredients that I used.

– 1/2 head cauliflower, cut into bite-sized pieces
– olive oil
– onion powder
– garlic powder
– smoked paprika
– hot sauce
– vegenaise
– chives
– salt/pepper
– water

1. Preheat oven to 400F
2. Toss cauliflower with oil, onion powder, garlic powder and paprika
3. Cook for about 10 minutes
4. Remove from heat, add hot sauce, return to oven and cook for 5-10 more minutes
5. To make the dipping sauce, combine vegenaise, chives, onion powder, garlic powder, salt, pepper and water

Enjoy!

Sweet and Spicy Stir-Fry

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I have a few random veggies in my crisper that aside from roasting or making a stew, I wasn’t quite sure what to do with. Then a light bulb went off, STIR FRY! I’m not sure why I always forget that one… My bowl came out a bit bland, so I am adjusting the recipe. If you’re looking for a simple, non-threatening recipe, this is definitely one to try. You can’t really go wrong with this. And if you’re worried about overdoing it with the spices, add them to taste at the end.

Ingredients

  • 1 c short grain brown rice (or whatever you have on hand, really)
  • 2 c water
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • sesame oil
  • tamari (or shoyu, coconut aminos, soy sauce)
  • 1 carrot, sliced in half moons
  • 1/4 head of cauliflower, cut into small florets
  • 10-20 brussel sprouts, halved
  • 1 egg (I’d have used tofu, but I was out)
  • 1 tsp hoisin sauce
  • 1 tsp chili garlic sauce
  • 1/2 tsp powdered ginger
  1. Start by getting your rice cooking. I rely solely on my rice cooker, but stove top works fine as well. Follow package instructions for cooking
  2. While the rice is steaming away, sauté the onion and garlic in sesame oil
  3. Once the onion is soft, add in the remaining veg, along with a little water. Keep heat at medium, cover, and stir occasionally to check the tenderness of the veg
  4. When the veg is soft, and the rice is finished, add in the rice
  5. If using egg, I like to scramble mine in a separate pan, then add to the rice mixture
  6. Finally, add in the remaining sauces and spices. Remember to taste as you add, using more or less to your liking

Vegetable Garam Masala

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Today was calling for something healthy with a kick. This vegetable garam masala hit the spot. It has the perfect assortment of vegetables with just the right spice. In fact, there is room for a little more heat, but you can leave it as-is so the dish is adaptable to sensitive palates. Remember, the longer the masala sits, the stronger the flavor (heat) profiles become. Feel free to play with the vegetables used, just keep an eye on how much liquids you use.

Cheers!

Ingredients
– 2 cloves garlic
– 1-2 tsp chopped ginger
– 1/2 tsp cayenne
– 15 oz can diced tomatoes
– 1 yellow onion, diced
– 1 red pepper, diced
– 1 potato, diced
– 2 carrots, chopped
– 1 1/2 tsp Garam Masala
– 1 tsp chili
– 3/4 head of cauliflower, cut into small florets
– 1/2 c water
– 1 c light coconut milk

Directions
1. Add garlic, ginger, cayenne and tomatoes to a food processor. Let the mixture blend for a minute or two until everything is well combined. Set aside
2. Sauté onion and red pepper in oil or water. Once soft, add carrots, potatoes, and spices. Cover and let cook on low for about 10 minutes
3. Next, add the cauliflower florets, water and tomato mixture from step 1. Cover and simmer for 20 minutes
4. Before removing the Masala from the heat, add the coconut milk. Let flavors sit longer to strengthen flavors, otherwise serve right away

Spicy Cauliflower Bites

I wanted to make something semi-healthy for the game tonight and found this perfect recipe on Keepin’ it Kind. I didn’t make the pizza, just the “wings,” or bites. It turned out great! If you don’t like spice, I’d either reduce the amount of sriracha, use another hot sauce brand, or omit all together for a sweet cauliflower bite. I may consider skipping the breading next time I make this. There’s nothing wrong with it, I just typically prefer foods unbreaded.

Enjoy!

Ingredients:

  • 1 head cauliflower, broken into florets
  • 1 c soy milk
  • 1 c chickpea flour
  • sprinkling of garlic powder
  • sprinkling of smoked paprika
  • 3/4 c  barbecue sauce (I used Trader Joe’s)
  • 1/4 c Sriracha sauce (or other hot sauce)
  • 1 Tbls cornstarch
  • 1 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  • Preheat oven to 450 F and coat a 9 x 13 pan with cooking spray
  • Whisk soy milk and chickpea flour together.  Dredge cauliflower pieces into flour mixture and place in the casserole dish.  Sprinkle with garlic and smoked paprika. Bake for about 20 minutes

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  • For the sauce, mix together the barbecue, Sriracha, cornstarch, salt and pepper
  • Once cooked, toss cauliflower with the sauce mix and bake for an additional 5 to 8 minutes

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Mom’s Veggie Chili

For being a meat eater, my mom is impressing me with her vegan cooking skills. She made me a phenomenal chili which she adapted from a Weight Watcher’s cookbook, subing soy chorizo as the meat and adding extra peppers for a good kick. If you are a fan of chili, this one is a definite must make!

Ingredients

  • oil
  • 2 links of soy chorizo (I used Field Roast, but Trader Joe’s has good ones too)
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 2 tbls chili
  • 1 tbls cumin
  • 1 yellow pepper, chopped
  • 1 green pepper, chopped
  • 1 poblano pepper, with seeds, chopped (if you have time, roast it)
  • 4 green zucchini, chopped
  • 4 celery, chopped
  • 2 red tomatoes, chopped
  • 2 yellow tomatoes, chopped
  • 1 6 oz can of tomato paste
  • 1 small can of fire roasted green chiles
  • 1 15 oz can of stewed tomatoes
  • 1 15 oz can of Rotell tomatoes and chiles
  • 1 15 oz can of black beans
  1. Saute the onion and garlic in a little oil. Add water if necessary to prevent sticking
  2. After the onion/garlic gets soft and fragrant, add in the spices and remaining fresh veggies. Cook until they are somewhat soft
  3. Next add all of the canned goods (make sure to drain the beans before adding)
  4. Bring to a boil, cover and simmer for 30-40 minutes

Chili Con Veggie

When I am in the mood for chili, I usually stick to my favorite recipe. I decided to live a little tonight and get creative. I sautéed some onion, red peppers, jalapeno and multi-colored carrots for 15 minutes…

While that was sautéing, I cut up some tempeh and cooked it in a frying pan with water and shoyu. When the liquid soaked up, I added a little more water. After about 15 minutes I mashed the tempeh into crumbles and added it to the veggies along with: chili powder, cumin, some black beans, and a big (28 oz) can of diced tomatoes. It looked like it needed more liquid so I added about 14 oz of water.

I brought this to a boil and simmered until everything was soft and well acquainted (about 20 minutes). I’m serving this with some delicious olive bread, but it would also go great with these pumpkin muffins, which I hope to veganize soon!

topped off with some Daiya cheddar cheese!

Happy Saturday 🙂