Saturday, November 26, 2016

Chipotle Seitan Stuffed Sweet Potatoes

Happy post Thanksgiving. I hope everyone enjoyed the day with family, friends and loved ones. Now it's time to get some of that food out of the frig and if you're tired of eating it the way you cooked it try re-purposing those sweet potatoes. We served roasted sweet potatoes and had some left as well as some fresh cranberry sauce. soooo - this was today's lunch.

  • 2 left-over baked sweet potatoes
  • 1/4 cup sliced sweet onion
  • 4-5 dashs Frank's Hot Sauce
  • 1 package Sweet Earth Chipotle Style Seitan
  • Daiya cheddar shreds
  • chopped scallion
  • leftover cranberry sauce

Re-heat the sweet potato (I put mine, still wrapped in foil in the toaster oven at 350 for 30 minutes.). While that is reheating spray a non-stick skillet with spray and begin sauteing the onion. After about 4 minutes add the seitan strips. Cook until heated through. Add a few dashes hot sauce and set aside.

Open up that potato and add some Earth Balance, then top with a heaping spoon of the seitan mixutre.

Add cheese so it can begin to soften or melt. Top with sliced scallions (green onions).

Add some cranberry sauce and enjoy!!!

Saturday, November 19, 2016

Thai Tomato & Butternut Bisque

This soup is so satisfying. I went with a best friend to local restaurant and order Thai Tomato & Squash Soup. I was hooked. I found three different recipes on the web that had similiar ingredients but were all different. I took some of each and made a this to try and replicate the soup. I think I nailed it.
  • 1 28-ounce can diced tomatoes, undrained
  • 4 cups butternut squash, peeled, seeded and roughly chopped
  • 1 onion, chopped
  • 4 cloves, garlic, minced
  • 1-inch piece fresh ginger, peeled, chopped
  • 1 can light coconut milk, divided
  • 3 cups vegetable stock (or you can use water)
  • vegetable oil
  • 3 tablespoons Thai Red Curry Paste
  • 1 teaspoon cumin

Add a tablespoon of oil to a dutch oven. Add onion, garlic, ginger and butternut squash.Cook on medium-high until squash is almost tender.

Add the tomatoes, 1/2 the can of coconut milk, curry paste and cumin. Stir well, reduce heat and simmer about 15 minutes until the squash is very soft.  Taste and add salt if needed.

Puree sour with an immersion blender until it's silky smooth.

To serve, garnish with a tablespoon or two of the leftover coconut milk. I served this with a Jalapeno Popper Grilled Cheese Sandwich.  You must make this sandwich

Sunday, November 13, 2016

Beef(less) & Refried Beans Enchiladas

I normally make enchiladas from chick'n (Gardein or Beyond Meat) or with black beans and sweet potatoes. I saw this recipe online and wanted to make it vegan. I substitued a few of the ingredients and used a store bought enchilada sauce to save on time. These were really good. Since I didn't want to turn on the big oven I made 2-8"x 8" dishes with 4 enchiladas per dish and baked each dish separate in the toaster oven!!!

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 sweet onion, finely chopped
  • 1 package Beyond Meat Feisty Crumbles
  • 1 can vegetarian refried beans
  • 8 flour tortillas
  • 1 cup Daiya PepperJack shreds
  • 3 cans enchilada sauce
  • 1 tablespoon cumin

Heat oil in a skillet. Add garlic and onion, cook for 2-3 minutes.

Add crumbles and cook for 3-4 minutes. Stirring well.

Add cumin and a dash of salt and pepper.

Add refried beans and about 1/2 a can of enchilada sauce. Mix well. Remove from heat.

Coat the bottom of your casserole dish with a think layer of enchilada sauce.

Put 1/3 cup or so of crumble/bean mixture on an enchilada (off to one side) and roll  up. Place seam side down on sauce.

Top with PepperJack cheese.

Bake at 350 for 30 minutes until hot and bubbly.

Serve with jalapeno, shredded lettuce, sour cream, etc.


Sunday, November 6, 2016

Eggplant, Ham and Havarti Cheese Casserole

I've made Eggplant Rollatini before and that was what I was planning on doing today. However, after slicing the eggplant on my mandolin I decided to just layer it all in a casserole dish. This turned out really good and was pretty effortless. Although I sliced the eggplant to about 1/4-inch thickness it took awhile to get soft. You may wish to slightly cook the eggplant (I would do that on a griddle with minimum oil/spray) before assembling the casserole.
  • 1 medium eggplant, peeled and sliced about 1/4-inch thick (a mandolin comes in handy here)
  • 1 jar of your favorite pasta sauce
  • 1 block Daiya Jalapeno Havarti Cheese
  • 1 package Tofurky Smoked Ham slices 

Preheat oven (I used my toaster oven) to 350. Coat the bottom of your casserole dish with pasta sauce. Place one layer of eggplant, cover in 4-5 slices of ham.

Top with shredded cheese and repeat layers, (sauce, eggplant, ham, cheese) I had enough ingredients for 3 layers.

Top with the last of the pasta sauce.

Bake 45 minutes to an hour.