Thursday, November 29, 2012

Black Bean & Salsa Noodle Soup

I love soup and made this a couple of weeks ago. I've been so busy with Thanksgiving, my birthday, Jack's birthday and now his retirement that I've not blogged as much as I had hoped to. However, I made this like a said a few weeks ago and took pics so I could blog it. You must make this super duper easy and fast soup. I know it's a lot of canned stuff, but that is one reason it's so fast to make. Feel free to load it with some fresh veg instead. As with all recipes you can substitute the type of noodles you have on hand, use frozen corn or canned, This was delicious, just remember that when soup contains pasta the pasta continues to absorb the juice so if you have leftovers you will have big fat noodles and need to add more broth. This was adapted from Betty Crocker.
  • 3 cans (14 oz each) vegetable broth
  • 1 jar (16 oz) Thick 'n Chunky salsa
  • 1 can (15 oz) black beans, drained, rinsed
  • 1 cup whole kernel corn, drained (if frozen you don't need to thaw)
  • 1 can diced tomatoes
  • 5 oz elbow noodles (or whatever you have, uncooked
  • 1/3 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper

In 4-quart Dutch oven, heat broth to boiling. Stir in remaining ingredients except pasta.

Return to a boil, add pasta.

Cook according to the length of time suggested on your package of pasta. My elbows required about 6 minutes. 

 Fast, yummy and warms you up from the inside out!

Friday, November 23, 2012

Vegetable Enchilada Casserole

This enchilada dish was really easy to throw together by using canned beans. I know, I know, but sometimes you just have to use up some of your pantry items and shave some time off of dinner prep. This was a delicious deconstructed enchilada casserole and the leftovers reheated well. Give it try!
  • 1 tablespoon vegetable oil
  • 1 Vidalia onion, chopped
  • 1/3 pound baby spinach
  • 1 cup frozen corn
  • 1 can (19 oz.) red enchilada sauce
  • 12 all-corn taco sized tortillas, quartered
  • 1 can vegetarian refried beans
  • 1 can black bean, rinsed and drained
  • 1 cup Diaya shredded cheddar cheese
  • 6 tablespoons chopped green onions

Preheat oven to 375°. Heat oil in a large frying pan over medium heat. Add onion and cook until translucent, about 4 minutes.

Add spinach and cook, stirring as needed, until almost completely wilted.

Add corn and cook until hot. Set aside.

Using a 9- by 13-in. baking dish spread one-third of the enchilada sauce over bottom.

Top with one-third of tortillas and all of the black beans.

Sprinkle on one-third of cheese and spoon on mounds of the refried beans.

Add another one-third of tortillas.

Top with another third of the enchilada sauce.

Add the mixed vegetables and the rest of the tortillas.

Top with the remaining enchilada sauce and sprinkle on the remaining cheese.

Bake enchiladas until bubbling, cheese is melted, and tortillas are starting to brown on edges, about 30 minutes. Sprinkle with green onions.

Wednesday, November 14, 2012

Breakfast Hash

I love a delicious, rustic, filling, hearty breakfast. I like to use potatoes as my base and then see what else is in the frig that needs to be used. Normally I make this on the weekend to clear out the frig and when I have more time. Feel free to use what you have handy, what you enjoy and you can also wrap these in a tortilla if you want to make it a breakfast sandwich. Here's what we had last weekend.

  • 2 potatoes (yellow, red, russet, whatever), large dice
  • 1 medium to large sweet potato, medium dice
  • 1/2 green bell pepper, diced or chopped
  • 1/2 white onion, diced or chopped
  • 1 cubanelle or Anaheim pepper, diced or chopped
  • 2 links  Tofurky Italian Sausage, cut into coins or half moons
  • 1 cup sliced mushrooms
  • 1/3 bag of fresh spinach
  • 1/2 - 3/4 cup Daiya cheddar shreds

I put my cubed potatoes in a microwave safe bowl and microwave for 4-5 minutes to cook. I cooked the sweet potatoes about 3 minutes, then added the white potatoes and cooked another 4. Next time I'll just cook it all together for 5-6 minutes.

Heat about a tablespoon oil in a nonstick skillet until shimmering. Add potatoes and let partially brown.

Cut sausages.

Add onions, mushrooms and all peppers to the skillet and let the vegetables soften.

Sprinkle on the cheese and let it start to melt.

Add the spinach and stir well. Let the spinach get nice and wilted, stirring occasionally.

Serve as is or put in a burrito. I ate mine as is, Jack doused his with some ketchup.  Remember you can add whatever you have and enjoy to this hash.

Saturday, November 10, 2012

Chili with Chorizo

Last weekend was fairly chilly outside and I knew we needed a big ole pot of something delicious to warm us and fill us up. I used to make a chili with two meats and plenty of beans and decided to try to make it vegan. This is it:
  • 1 olive oil
  • 1 cup TVP 
  • 3 Field Roast chorizo sausages, removed from casing and cut into rounds
  • 1 large vidalia onion, chopped
  • 2 cloves garlic, chopped
  • 1 green bell pepper, chopped
  • 2 cans kidney beans
  • 2 tablespoons cumin
  • 5 tablespoons chili powder
  • 1 heaping tablespoon oregano
  • 1 12-ounce bottle of beer
  • 1 24-ounce can petit diced tomatoes
  • 1 cup no-chicken chicken boullion
  • 1/2 teaspoon  kosher salt

Place the TVP in a heat proof bowl and add 1 cup boiling water.  Heat the olive oil in a large, heavy pot over medium heat. Add the onion, bell pepper and garlic and sauté for a few minutes.

Add the reconstituted TVP and give it a stir.

Add the cumin, chili powder, and a pinch of salt and sauté for a couple of minutes.

Add the beer, bouillon, beans, tomatoes and oregano. Stir well and bring to a light simmer, cover partially with the lid and let it cook for about an hour, stirring occasionally.

Add sliced chorizo and keep cooking it until it has reduced to the consistency that you like. We enjoy a fairly thick chili but I do like to be able to dunk crackers or cornbread in it, so not too thick. Garnish with you favorite chili toppings: sour cream, cheese, scallions, cilantro, etc.

Wednesday, November 7, 2012

Double Decadent Brownie Torte

Based on this Recipe.

I happened upon the Creative Culinary blog (which is pretty awesome). They did a post entitled "Food Bloggers support for Sandy". She is urging bloggers to make and post a "comfort food" in support of those that have been impacted by Sandy and to imbed a Red Cross Badge (which has a quick link) so people can make donations.  This is my comfort food recipe, who doesn't love chocolate??? I urge you to make a donation to the Red Cross or organization of your choice to let help those suffering from this terrible storm. And without further ado, my vegan version of the torte.
  • 1/2 cup vegan margarine
  • 1/2 cup light corn syrup
  • 1 cup vegan semi-sweet chocolate chips
  • 1/2 cup granulated sugar
  • 1/4 cup applesauce
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 cup pecans, chopped

  • 1/2 cup vegan semi-sweet chocolate chips
  • 2 tablespoons vegan margarine
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla

Butter and flour a 9-inch round cake pan.

In a saucepan, heat margarine and corn syrup until butter is melted.

Remove from heat and stir in chocolate chips; stir until chips are completely melted.

Add sugar and applesauce; stir until well blended.  

Stir in vanilla, flour, and nuts; mix until well blended.

Pour batter into pan.

Bake in a preheated 350° oven for 30 minutes, until center springs back when touched. Cool in pan 10 minutes; turn out of pan onto a rack and cool completely.
For Glaze:.
Combine chocolate chips, butter, and corn syrup in a saucepan.

Stir over low heat until chocolate is completely melted. Remove from heat and stir in vanilla. Frost top of torte.

By the way, I have a new camera on order and  hope that I'll be able to get much better pics in the future. God bless everyone who contributes to those touched by Sandy.

Saturday, November 3, 2012

Breakfast Scramble

I've got several recipes for a tofu scramble and I decided to use those as a base and use up some ingredients in the house. This is kind of spicy, absoutely delicious and pretty quick to put together. I topped mine with some chopped roma tomato and rolled it up burrito style. You could also just serve it on a plate with some toast or a bagel, or stuff it into some pita bread. Feel free to use whatever produce you have that needs using that you think would work for you.
  • 1 tub firm tofu, (I used Tree of Life and you really don't have to press it) but depending on which brand you use it may need to be pressed well
  • 1/2 Vidalia onion
  • 1 green bell pepper, or whatever color is in your frig
  • 1 tablespoon nutritional yeast
  • 1 teaspoon kosher salt
  • 1 teaspoon crushed red pepper flakes
  • 1 heaping teaspoon cumin
  • a dash of black pepper
  • 1/2 package of Daiya cheddar shreds 
  • 3 links Tofurky breadfast vegan sausage, cut into half moons
  • 2 or 3 ounces fresh spinach (I ran a knife through mine since it wasn't baby spinach

Place the tofu on a paper towel to absorb any extra liquid. If you are not using Tree of Life you should press the tofu to remove as much liquid as possible.

Put 1/4 cup of water in a non-stick skillet and saute the onions and peppers until soft.

Crumble the tofu into the skillet.

Add all the seasonings.

Stir really really well so that all the tofu is evenly coated. If it’s too dry, add a couple teaspoons of water. Sprinkle the cheese on top.

Stir and let it get all melted, stirring occasionally.

Add in the sausage and spinach.

Stir and let cook until spinach is wilted and sausage is heated through.

Warm a tortilla, if using. Add tofu scramble to one side, top with chopped tomato

Roll up burrito style and enjoy!