Thursday, February 25, 2016

Italian Vegetable Stew

We are growing collard greens and turnip greens this year. It's been a warmer than usual winter but they are doing well. I found this recipe over at Bon Appetit and wanted to veganize it to use some of those collards. This was a hearty Stew that can be frozen. Just don't add the bread until you are ready to make your bowl.
  • Sourdough bread, torn into 2" pieces (I had 1/2 a loaf leftover in the frig that I used)
  • 1 bunch collard greens, center ribs and stems removed
  • 1 bunch kale, center ribs and stems removed
  • 1/2 cup olive oil, divided 
  • 2 medium carrots, peeled and finely chopped
  • 1 sweet onion, diced
  • 4 cloves garlic, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 28-ounce can whole, peeled tomatoes, drained
  • 8 cups vegetable broth
  • 3 15-ounce cans cannellini beans, rinsed and drained
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Taste and add salt and pepper as needed

Scatter bread on a cookie sheet in a single layer. Let stand at room temperature to dry, about 2 hours.

Cook collards and kale in boiling water about 3 minutes to soften.

Drain greens, squeeze out all extra water and roughly chop. Set aside.

Heat 1/4 cup oil in large soup pot over medium heat. Add carrots, celery and onion. Stir often and cook until soft, 8-10 minutes.

Add garlic and red pepper flakes. Cook about 1 minute.

Add tomatoes, crushing in your hands to break up. Cook, stirring frequently, until liquid is evaporated and pan begins to get a little dry. About 10 minutes.

Add broth, beans, spices and greens. Season with salt and pepper if needed. Bring to a oil, reduce heat and simmer until soup slightly thickens. About 45 minutes.

To serve: add a few bread cubes to your bowl, top with soup.

Friday, February 19, 2016

Cream Cheese Chick'n Enchiladas

Another enchilada recipe, but this is full of creamy goodness provided by the cream cheese mixture. These were amazing. If I had sliced black olives they would have been a good addition. These will definitely be made and enjoyed again. I hope you enjoy them.

  • 8 ounces Toffuti Garlic & Herb cream cheese, softened
  • 1/4 cup Toffuti sour cream
  • 2 cups prepared salsa
  • 1 cup Daiya cheddar shreds, divided
  • 1 cup Daiya pepper-jack shreds, divided
  • 1 package Beyond Meat Chick'n strips
  • 1 cup frozen corn kernels, thawed
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • 4 scallions, thinly sliced
  • 8 (8 inch) flour tortillas
  • Garnishes: shredded lettuce, avocado, sour cream, pickled jalapenos

Preheat oven to 325F. In a medium bowl, cream together the cream cheese and sour cream.

Stir in 1/2 cup of the salsa, 1/2 cup of each of the cheddar and pepper-jack cheeses, the chicken, corn, 1/2 the scallions, chili powder and cumin. Add salt and pepper to taste.

Spread 1/2 cup of the salsa in the bottom of a 9x13-inch baking dish.

Put about 1/2 cup of the chicken/cheese mixture down the center of a tortilla.

Roll up and place in the dish, seam side down. Repeat with remaining tortillas.

Pour the remaining salsa over the enchiladas. Top with the remaining cheese.

Bake in the oven for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.

Sprinkle with remaining scallions. Garnish with shredded lettuce, sour cream, sliced jalapenos, etc.


Monday, February 8, 2016

Chick'n Enchilada Soup

It's been colder the last few weeks and we've been into soups. I made this a couple of weeks ago and will probably make it again for our cold spell this week. I spotted this over at Copycat recipes. It is supposed to be a knock off of Chili's soup by the same name. I made it vegan and it is amazing. I don't know if it taste like their version but this one is definitely a make again. I am sure you could probably dump it all in a slow cooker and come back a few hours later to a wonderful dinner.

  • 3 tablespoons olive oil
  • 1 medium sweet onion, chopped
  • 4 cloves garlic, minced
  • 1 cup Masa Harina (found on the ethic isle in the grocery)
  • 6 cups hot water
  • 2 tablespoons Better Than Bouillon no-chicken bouillon 
  • 2 cans black beans, drained and rinsed
  • 1 cup whole kernel corn
  • 2 cans red enchilada sauce
  • 1 cube Hatch chiles (or a 4 ounce can green chiles)
  • 1 can diced tomatoes
  • 1 can fire-roasted tomatoes
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 1/2 teaspoons chili powder
  • 2 1/2 teaspoons ground cumin
  • 1 package Gardein Meatless Chick'n strips cut into thirds
  • Garnish: tortilla strips, avocado, lime juice, sour cream, etc

Heat a dutch oven over medium high heat. Add olive oil and allow it to heat through. Add onion and garlic. Cook until the onions are translucent and a bit golden.

Add Masa to the onion mixture. Give it a stir and allow it to cook for 1­0 minutes, stirring constantly.

Add 3 cups water and 1 tablespoon of the no chicken broth to the soup pot and stir to combine, making sure all of the mesa mix has been incorporated.

Add the remaining 3 cups water and 1 tablespoon no chicken broth to pot. Stir well.

Add the black beans, tomatoes (with juice), corn, chick'n pieces, enchilada sauce, spices and chilies. Stir to combine. Allow the soup to simmer for 10 minutes.

Serve with garnishes of your choice.

You could  use tortilla chips or even corn chips if you don't have tortillas to cut up and bake.