Thursday, June 16, 2016

Chick'n and Zucchini Enchiladas

I've been getting zucchini real cheap at the grocery lately. Decided it was time for some more enchiladas. These were real tasty and pretty fast.

  • 2 tablespoon vegetable oil
  • 1 sweet onion, thinly sliced (about 1 cup)
  • 1 large zucchini, cubed into 1/2 cubes (about a cup)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 sea salt
  • 1/4 teaspoon black pepper
  • 2 (16 ounce) jars Salsa Verde, divided
  • 1 package Gardein Meatless Chick'n Strips (slightly thawed), cut into bite-sized pieces
  • 8 corn or flour tortillas
  • 3/4 Daiya pepperjack shreds
  • Garnish: sour cream, avocado, lime, etc

Heat oil in 12" skillet over medium-high h eat. Add onion and cook, stirring, until soft, about 2 minutes.

Add zucchini, cook until soft, about 3 minutes.

Add chick'n. Stir well and cook about 1 minute. Then remove from heat.

Stir in 1 1/2 cups salsa and stir well. Remove from heat.

Cover the bottom of a 9x13 baking dish with a thin coat of salsa.

Divide enchilada filling among tortillas. Roll each up and place seam side down in your baking dish.

Pour remaining enchilada sauce over enchiladas and top with any remaining filling.

Top with cheese. Bake covered for 30-25 minutes.

Let sit about 10 minutes before trying to remove them from the dish.

Garnish with your favorite items.

Friday, June 3, 2016

Italian Pasta Salad

I saw this recipe online the other day and wanted to try it with a few twists of my own. This was a very satisfying dinner served with Olive Bread topped with a store bought Bruschetta. This actually is made in about 35 minutes so it's a good weeknight dinner. I had leftovers for lunch today. I just popped a serving in the microwave for about 20 seconds to knock off the cold. I think it may have been better than it was for dinner last night.

For the Salad:

  • 1 can cannellini beans, rinsed and drained
  • 1/4 cup sun dried tomatoes, minced (not packed in oil)
  • 1/2 cup kalamata olives, drained, dried and minced
  • 2 vegan Italian sausages, crumbled
  • 1/4 cup fresh basil, chiffonade
  • 1 heaping cup fresh baby spinach, roughly chopped
  • 4 cups whole wheat pasta

For the Italian Dressing:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup hemp hears
  • 1/4 cup water
  • 1 teaspoon Bragg's organic apple cider vinegar
  • 5 tablespoons fresh lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon maple syrup
  • 1 clove garlic
  • 1/2 teaspoon kosher salt
  • fresh ground pepper

Bring a pot of water to boil to cook pasta. Meanwhile, saute sausages in skillet until brown.

Turn off the heat and add the beans, set aside.

Prepare the salad dressing by combining all ingredients in a food processor. Blend or a minute, taste, add more seasonings if needed. Set aside.

Cook pasta according to pasta directions. Drain and then add to a large bowl.

Immediately add the dressing and toss.

add the tomatoes, basil, olives, spinach and bean/sausage mixture. Stir well.

Serve with extra salt and pepper.

I made a toast topped with bruschetta for a side.

Sunday, May 1, 2016

One Pot Thai Peanut Pasta

Another one pot wonder for dinner. This just doesn't get any easier. Drop everything into your pot, cover, cook, a final stir and serve.

  • 1 box whole wheat linguine
  • 4 cups vegetable broth
  • 1/4 cup water
  • 4 cloves garlic, minced
  • 2 inches of fresh ginger, peeled and sliced into large discs so you can find it later
  • 1 large carrot, peeled and cut into 1/4 inch by 2 inch pieces
  • 1 red bell pepper, cut in 1/4 inch by 2 inch pieces
  • 4 green onions, sliced in half lengthwise and then into 2 inch long pieces
  • 1 cup roasted salted peanuts
  • 2 tablespoons peanut butter
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon liquid aminos
After cooking:
  • juice of two limes
  • 1 cup cilantro, chopped
  • chopped peanuts to garnish

Place all ingredients in the first list in a large skillet or pot and bring to a boil.

Reduce to a simmer and cook for recommended time on pasta box or until pasta is al dente. Cover during cooking. 

Remove from heat and fish out the ginger slices (or you can remove them while serving and you happen upon them.) Stir in lime juice and cilantro. Serve topped with chopped peanuts, extra cilantro and lime slices.

Friday, April 22, 2016

Quick Black Bean Enchilada Quinoa

Another one-pot wonder. The leftovers reheat well and could also be rolled up in a tortilla to re-purpose them. You probably have all the ingredients in your kitchen now. This is definitely a make-up filling, healthy dish.

  • 1 cup quinoa, rinsed (I used multi-colored)
  • 1 can black beans, rinsed and drained
  • 1 sweet potato, peeled and cut into 1/2 inch pieces
  • 2 cups corn, fresh or frozen (I had fresh that had been cooked on the grill the day before) I just cut it off the cob
  • 1 can diced tomatoes
  • 1 packet taco seasoning, low-sodium
  • 1 can red enchilada sauce (10 ounce)
  • 1/2 cup water
  • 2 cups chopped kale or spinach
  • 1/2 cup Daiya cheddar shreds
  • Garnish, avocodo, limes, cilantro

In a large skillet combine rinsed quinoa, black beans, sweet potato, corn, tomatoes, taco seasoning, enchilada sauce and water.

Bring to a boil, cover, reduce heat and simmer until quinoa is done (about 15-20 minutes). Stir occasionally. If necessary add more water.

Stir in kale and cheese.

Serve immediately with desired garnishes.


Sunday, April 17, 2016

Italian Mushroom & Seitan Bowl

This was a very flavorful bowl of food. It is not a saucy dish, which is the type of bowls I normally like, but it had wonderful flavor. You could add a splash of olive oil when you serve it or even add some vegetable broth to the dish before serving. We enjoyed it with a small side salad.

  • 1 8-ounce package baby bellas, sliced
  • 1 package Tofurky chick'n strips (not pictured)
  • 1 box penne or rotini pasta, cooked according to package directions
  • 3 garlic cloves, peeled and minced
  • 1 shallot, sliced thinly
  • 1/4 cup sun-dried tomatoes, sliced (not in oil)
  • 1 tablespoon capers
  • salt and pepper, to taste
  • a couple springs fresh oregano
  • fresh parsley
  • olive oil, for cooking

Start your water to cook the pasta. Cook according to package directions. Set aisde.

Heat olive oil in a large pan. Add shallot, cook for 1 minute. Add garlic and cook for 1 more minute.

Add mushrooms, sun-dried tomatoes, seitan, capers, salt and pepper. Cook about 6-8  minutes until mushrooms are done. Add parsley and oregano to taste.

Serve over pasta.


Saturday, April 9, 2016

Asian Beefless Tips & Cabbage

It's hard to believe we've been vegan (plant-based) for six years this month. I didn't start blogging until August of 2010 so we'll celebrate our anniversary then. But I used to make this dish when we were part of low-carb craze. I've been trying to eat more whole foods and cut back on some carbs. I saw this recipe that we had made and loved and decided to make it vegan. Best part, other than no harm to animals, it's ready in under 20 minutes. Oh yeah!!!!
  • 1 package Gardein Beefless tips
  • 1/2 medium head of cabbage, sliced about 1/2 inch thick
  • 1 small onion, thinly sliced
  • 5 tablespoons olive oil
  • 2 tablespoons hoisin sauce
  • 2 tablespoons chili garlic sauce
  • 1 teaspoon Sriracha 

In a large skillet or wok, heat 3 or so tablespoons oil over high heat. Add Beefless tips. Cook until brown, remove and set aside.

If needed add another tablespoon of oil and add cabbage and onion. Cook until tender-crisp. Add the Beefless tips back to the pan.

Add the sauces.

Stir well.

Serve with extra sauces on the side.

Sunday, April 3, 2016

Easy Burrito Bowls

This is sort of like the bowls you can get at Chipotle or some of the other restaurants these days. You could add fresh or pickled jalapenos or some raw chopped onion. This is a very flexible dish. I loaded up leftovers for work the next day.
For the bowls:

  • 1 cup uncooked rice (I used basamati)
  • 1 cup salsa
  • 3 cups Romaine lettuce, chopped
  • 1 can whole kernel corn, drained
  • 1 can black beans, drained and rinsed
  • 2 Roma tomatoes, diced
  • 1 avocado, halved, seeded, peeled and diced
  • 2 tablespoons cilantro leaves, chopped

For the chipotle cream sauce:

  • 1 cup vegan sour cream
  • 2 tablespoons chipotle peppers, minced
  • 1 clove garlic, minced
  • juice of 1 lime
  • 1/4 teaspoon salt

Make the chipotle cream sauce: whisk all ingredients together; set aside.

Cook rice according to package directions; let cool.

Stir in the salsa; set aside.

To assemble the bowls: divide rice among bowls.

Top rice with Romaine.

Add black beans.

Top with corn.

Next add your tomatoes.

Toss on the avocado.

Garnish with cilantro leaves.

Drizzle with chipotle cream sauce.