Saturday, October 18, 2014

Sweet Potato & Black Bean Enchiladas

I love this time of year when sweet potatoes are everywhere and they are so reasonably priced. I saw this recipe over at SkinnyTaste and knew I wanted to make it vegan and use sweet potatoes instead of squash. Oh my goodness these were delicious. This will become one of our make-again dinners.
  • 1 cup red enchilada sauce (homemade or canned)
  • 1 teaspoon olive oil
  • 2 1/2 cups peeled sweet potato, cut 1/2-inch-dice
  • salt and pepper, to taste
  • 1 small onion, diced
  • 5 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 10 oz can Rotel tomatoes with green chilies
  • 1 can black beans, rinsed and drained
  • 1/4 cup cilantro
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 cup water
  • 8 medium-sized flour tortillas
  • 1 cup Daiya Pepper Jack shredded cheese
  • 2 tablespoons chopped scallions, for garnish
  • Toffuti sour cream, for serving (optional)

Preheat the oven to 400°F. Cover bottom of a large baking dish with a thin layer of enchilada sauce (about 1/3 cup).

Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. 

Add cubed sweet potato, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. 

Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.

Place about a 1/2 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.

Top with remaining enchilada sauce and cheese (and any leftover filling).

Bake, covered with foil until hot and the cheese is melted, about 15 minutes. 

Top with scallions and eat with sour cream if desired.

Sunday, October 12, 2014

Blueberry Coffeecake with Almond Streusel

I found this recipe in my Cooking Light magazine and wanted to make it vegan. I scored a great deal on blueberries over the summer and have about 10 pounds in the freezer. This was a delicious coffeecake, not overly sweet. The only thing I'd do different next time is double the streusel ingredients. My favorite part of  a coffee cake is the crumb topping, regardless of what it's made of. So, do yourself a favor and double those ingredients so you have a nice layer of streusel.
  • 2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups frozen blueberries (unthawed)
  • 1/3 cup packed brown sugar
  • 1/4 cup old-fashioned rolled oats
  • 2 tablespoons sliced almonds
  • 1 tablespoon unbleached all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons Earth Balance margarine, melted
  • 3/4 cup granulated sugar
  • 1/4 cup Earth Balance margarine, softened
  • 2 tablespoons canola oil
  • 1 flax-seed meal egg, (1 tablespoon flax-seed meal + 3 tablespoons warm water, lightly beate)
  • 1 cup non-dairy milk (I used Almond Breeze, Vanilla) + 1 Tablespoon apple cider vinegar (stir together and let sit)
  • 2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • Cooking spray

Preheat oven to 375°.

Combine flour and next 3 ingredients (through salt), stirring with a whisk.

Remove 2 tablespoons flour mixture; sprinkle over blueberries, tossing to coat.

Combine brown sugar and next 4 ingredients (through cinnamon) in a medium bowl.

Drizzle with 2 tablespoons melted butter; toss to combine.

Place granulated sugar, 1/4 cup butter, and oil in a large bowl; beat with a mixer at medium speed until blended (about 2 minutes).

Add flax egg; beat well.

Add flour mixture and faux buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in rind and juice.

Spoon half of batter into a 9-inch square light-colored metal baking pan coated with cooking spray (do not use a dark or nonstick pan). I used a 9x9 amber glass pan.

Sprinkle evenly with 1 cup blueberry mixture.

Spoon remaining batter over blueberries.

Sprinkle evenly with remaining 1 cup blueberry mixture.

Sprinkle with brown sugar mixture.

Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack. 


Wednesday, October 8, 2014

Southwestern Stuffed Peppers

When you can get your hands on some fresh, crisp bell peppers this is a wonderful way to appreciate their flavor and texture. This dish is based on one I found over at Blue Apron, I changed up a few ingredients and made it vegan. There is a lot of flavor going on in this dish as well as protein, veggies and heat. A simple salad and maybe some bread is all you need to round out this dish.
  • 3/4 cup brown rice
  • 5 cloves, garlic, minced
  • 1/4 cup Daiya Pepper Jack cheese shreds
  • 2 red bell pepper, halved lengthwise
  • 2 tablespoons almonds, chopped
  • 1/2 bunch cilantro, leaves only, chopped
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 jalapeno pepper, minced
  • 1 yellow onion, diced
  • 1 package Tofurky chorizo crumbles
  • 2 teaspoons ground cumin

  • Fill a medium pot with water. Heat to boiling on high. Add the brown rice and cook, uncovered, 28 to 30 minutes, or until tender. Drain thoroughly and set aside
    (I forgot to take a pic - sorry)

    While the rice cooks, preheat the oven to 425°F. Wash and dry the fresh produce. Peel and mince the garlic. Cut the peppers in half lengthwise; then, using a paring knife and/or your fingers, scoop out the ribs and seeds. Roughly chop the almonds and chipotle pepper. Remove and discard the stem, seeds and ribs of the jalapeño pepper; small dice the jalapeno. Peel and small dice the onion. Pick the cilantro leaves off the stems; discard the stems and roughly chop the leaves.

    Heat a large nonstick skillet on medium-high until hot. Add the garlic, onion and jalapeño pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables have softened.

    Add the chorizo, stir until well mixed with the vegetables. 

    Add the cumin, chipotle pepper and 1/2 cup of water to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. 

    Stir in the cooked rice, almonds and half the cilantro. Remove from heat and season with salt and pepper to taste.

    Cover the bottom of your baking dish (one large enough to hold all four halves) with a layer of the filling (be sure to keep enough to fill your peppers all the way.)

    Place the bell peppers on top of the filling. Season the insides of the bell peppers with salt and pepper. 

    Stuff the peppers with the filling. 

    Roast 20 to 22 minutes, or until the peppers have softened and browned. Remove from the oven.

    Top with the cheese. Return to the oven and cook, uncovered, 3 to 5 minutes, or until the cheese has melted. 

    Remove from the oven. 

    To serve place one pepper with some of the extra filling on a plate, add a salad, bread, whatever. Garnish with the remaining cilantro. Enjoy!   

    Saturday, October 4, 2014

    Jambalaya Soup

    I saw this soup recipe over at the Food Network and wanted to make it vegan. It didn't require very many tweaks and is a delicious, filling soup. I served this with Beer Bread (recipe coming soon) that I baked in mini bundt pans so that it would be ready in 30 minutes.  Awesome! Head over to Canned Time to see last weeks recipe featured and see this recipe with many other awesome dishes.
    • 3 tablespoons extra-virgin olive oil
    • 3 Tofurky andouille sausages, halved lengthwise and sliced into half-moons
    • 4 scallions, chopped (white and green parts separated)
    • 1 stalk celery, chopped
    • 1 red bell pepper, chopped
    • 3 cloves garlic, finely chopped
    • 1 teaspoon Cajun seasoning
    • 4 cups no-chicken chicken broth (Better than Bouillon)
    • 1 cup long-grain white rice
    • 1 14 -ounce can fire-roasted, diced tomatoes
    • 1 bay leaf
    • Kosher salt
    (I forgot to take the ingredient picture!!! Sorry!)

    Heat a large pot or Dutch oven over medium-high heat; add the olive oil. Add the sausages and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a plate using a slotted spoon.

    Add the scallion whites, celery and bell pepper to the pot. Cook, stirring occasionally, until softened, about 2 minutes. 
    Add the garlic and Cajun seasoning; cook 1 minute. 
    Add 1 1/2 cups water, the chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is tender, about 15 minutes. 

    Discard the bay leaf. So serve top the soup with the scallion greens and a serving of the andouille. Stir well and serve with a generous splash of Frank's hot sauce. I served this with Beer Bread muffins.

    Sunday, September 28, 2014

    Broccoli Cheddar Soup

    I purchased some broccoli at Ward's that was on clearance. When I got home with it the big question was what will I do with this. So I decided to make a big pot of soup. This is so delicious and comforting. Serve with a slice of Garlic Bread or make bread bowls to serve the soup in . This serves 8+ people depending on how hungry you are. Go check out the Virtual Vegan Linky Potluck where this soup and many other great vegan dishes are shared.
    • 1/4 cup Earth Balance
    • 2  sweet onions, diced
    • 1/2 cup all purpose flour
    • 1 quart soy creamer or any other non-dairy creamer
    • 5 cups no-chicken chicken stock (I love Better than Bouillon)
    • 4-5 bay leaves
    • 2 pounds broccoli florets (you can also use the stems just cut them small so they cook quickly)
    • 4 carrots, diced
    • sea salt and freshly ground black pepper, to taste
    • a dash of nutmeg
    • 1 package Daiya cheddar cheese, grated

    Melt butter in a large soup pot over medium heat. Saute onion until translucent, about 5 minutes.

    Whisk in flour and cook 2 more minutes.

    Slowly whisk in soy creamer and chicken stock. Stir until smooth.

    Add bay leaves, nutmeg and salt and pepper. Bring to a simmer, reduce heat to medium-low and cook uncovered until thickened, about 20 minutes.

    (No your eyes aren't deceiving you, I had to pour the above mixture into a bigger pot before I could add the veggies.)

    Add broccoli and carrots and cook another 20 minutes, or until vegetables are tender.

    Remove the bay leaves.

    Puree soup with your immersion blender. (If you don't have one you can use a regular blender and puree in batches.)

    Return soup to pot over medium heat. Add cheese and stir until melted. Serve with some form of bread, crackers, or in a bread bowl.

    Enjoy ... this is so good!!!