Quinoa Fiesta Enchilada Bake

 So last week for Taco Tuesday, I made this Enchilada Bake using Quinoa instead of tortillas. It was so tasty and it the spot for Mexican night. I also made Chick'n Taquitos using soy curls instead of the strips this recipe uses. Oh my gosh what a delicious meal. I need to make this enchilada bake on a regular rotation. It is so easy and comes together so fast. Also, you could sub out the black beans for pintos, or use half beans and half corn kernels. Use what you have on hand. But, make these asap! This made four healthy servings.

• 1 teaspoon minced garlic
• 3/4 cup tri-color quinoa, rinsed and drained
• 1 can tomato sauce
• 1 cup no chicken broth (I use Better Than Bouillon)
• 1 teaspoon cumin
• 1 1/2 teaspoons chipotle adobo sauce
• 1 (4 ounce) can diced green chilies
• 3/4 cup black beans, drained and rinsed
• 1/4 cup fresh cilantro, chopped
• 3/4 Daiya cheddar shreds
• 1 medium avocado, diced for garnish
• 1 scallion, sliced for garnish

In a medium saucepan cook the quinoa with 1 1/3 cup broth according to package directions. When done, fluff and set aside.

In a small saucepan add 2 tablespoons water and sauce the garlic about 2 minutes. Add the tomato sauce, cumin, chipotle adobe sauce. If it's too thick add 2 tablespoons water to thin it out. Bring to aboil and then turn down heat and simmer 3-4 minutes. Set aside.

In a large bowl combine the cooked quinoa, green chiles, black beans and 1/2 the cilantro. Stir in 1/4 cup cheese and mix well. 

Place in a 8x8 baking dish and spread out evenly.

Top with enchilada sauce and spread it out.

Top with the remainder of the cheese.

Cover with parchment paper and then foil. Bake in oven 20-25 minutes until it's hot and the cheese has melted. 

To serve, top with chopped avocado, scallions and cilantro. I also made the above mentioned taquitos to go with the dish. 

Enjoy! If you make this be sure to leave me a comment!!

Butternut Squash Quinoa Chili (WFPBNO)

It's been a little chilly in Florida the past week and I had a butternut squash on the counter that was in dire need of being used before it went bad. I search the web for ideas of how to use the squash and make a big pot of chili. By combining several promising recipes this is what I ended up with. This is delicious and filling. Makes about 6 servings. 

• 1 medium sweet onion, diced
• 1 large jalapeno, seeds and membranes removed, minced
• 4 cloves garlic, minced (I buy minced garlic in a jar)
• 4 cups butternut squash, diced into bite-sized pieces
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 teaspoons smoked paprika
• 2 cans fire-roasted tomatoes
• 4 teaspoons tomato paste
• 3 cups vegetable broth
• 1/4 cup quinoa, rinsed
• 1 can light red kidney beans, lightly drained
• 1 can black beans, lightly drained
• 1 tablespoon coconut sugar

Put 1/4 cup water in a Dutch oven and heat. Add onion and jalapeno; saute 3-4 minutes stirring often.

Add garlic and sauté for another 3 minutes, until onion and pepper are soft and golden.

Add the chili powder, cumin, smoked paprika and stir. Cook for another 2 minutes.

Add diced tomatoes, tomato paste and broth. Stir and bring to a low boil over medium-high heat.

When boiling add the quinoa and reduce heat to medium-low. You want some bubbles but not boiling. Cover and cook 13-15 minutes, stirring frequently to keep the quinoa from sticking.

Add squash, both beans, black pepper, coconut sugar and stir well.  Simmer on a medium low heat, covered until squash is done. About 20 minutes. Stir occasionally.

Taste and adjust seasoning as needed. Garnish with avocado and some Frank's hot sauce. 

Enjoy!!

Polenta Breakfast Bowls

 I don't cook polenta often enough. I love it and it's super easy. I got this idea from a Forks Over Knives recipe I saw online. This is super easy and tasty and filling. It serves four so we had breakfast for two days.

• 1 cup polenta
• 1 tablespoon nutritional yeast
• 1 15-ounce can black beans, rinsed and drained
• 1 teaspoon chili powder
• 1 cup prepared salsa
• 1 ripe avocado, cut in half
• Garnish: finely chopped red onion and hot sauce

Cook the polenta according to package directions. When done add nutritional yeast. Stir and set aside.

Combine black beans, chili powder and 1/4 cup of water to a small saucepan. Heat over medium-low heat until warmed thorough.

Divide the polenta into 4 bowls. Top each with 1/4 of the beans, 1/4 cup salsa and 1/4 of the sliced avocado. Garnish with cilantro leaves, onions and hot sauce.

I assembled the extra bowls in Tupperware and stored in the frig. Reheated them on 'reheat' in the microwave for about a minute and a half.

Enjoy!!!

Blueberry Overnight Oatmeal

 This is one of our all time favorite breakfasts. Spend a few minutes assembling the mason jars one night, I make four at once. Then you have breakfast for two mornings. We eat these cold, but you could heat them in the microwave if you prefer warm/hot. The recipe is for one jar; add the ingredients listed to each jar you make.

• 1/2 cup old-fashioned oats
• 1/4 cup plant milk
• 1/2 cup water
• 1 tablespoon chia seeds
• 1/2 tablespoon maple syrup
• 1/4 teaspoon cinnamon
• 1/8 teaspoon vanilla extract
• 1/2 cup blueberries (mine were frozen, they thaw overnight in the frig)

Place all the ingredients, except blueberries in the jars. Start with oats.

Then add the remained of the ingredients.

Give it a good stir. Make sure  you get those chia seeds stirred up well or you will have clumps of seeds in the morning.

Top with the frozen blueberries.

Cover with lids. Place in the frig overnight. Stir the next morning. You may need to add more liquid.

Enjoy!!!1

Black Bean Enchilada Quinoa (WFPBNO)

 This recipe is based on one I saw online somewhere. I gave it a whole foods plant based no oil spin and it was quite tasty. It made enough for about 6 servings. So leftovers are definitely in our future. I love leftovers! I hope you'll give it a try and let me know what you think. 

• 1 cup diced sweet onion (I used about 1/2 of that large one in the pic)
• 1 cup diced red bell pepper
• 1 heaping tablespoon minced garlic
• 1 teaspoon ground cumin
• 1 cup uncooked tri-color quinoa
• 1 can no salt added black beans, rinsed and drained
• 1 cup frozen corn kernels
• 1 can fire-roasted diced tomatoes, with the juice
• 1 can (15 oz) enchilada sauce **
• Garnishes: tortilla chips, cheese sauce, sliced avocado, salsa, pickled jalapenos

In a large skillet saute onion, bell pepper, garlic and cumin in a couple of tablespoons water. Cook until onion is soft, 3-5 minutes.

Add the quinoa, black beans, corn, tomatoes, and enchilada sauce to the skillet. Stir well; bring mixture to a simmer. Cover with lid and cook for about 20 minutes or until the quinoa is soft. Be sure to stir every 5 minutes or so to keep the quinoa from sticking to the bottom. Most of the liquid should be gone when the quinoa is ready.

Taste and season with more cumin if needed.

Garnish as desired. I served tortilla chips on the side but topped with cheese sauce, sliced avocado, topped with a little salsa and a few pickled jalapenos.

** I made Dr. McDougall's Enchilada Sauce from his Starch Solution Cookbook.

The cheese sauce is from Brand New Vegan's website.

Mediterranean Barley Salad

I made this based on a recipe in a Forks Over Knives magazine. I didn't have all the same ingredients so this is my version. Jack thinks the barley is kind of bland, so I would suggest cooking it in no-sodium added vegetable broth instead of water. I do like the overall flavors and you could always substitute for things you have at home. This can be served as a main dish salad or as a side dish.

• 1 cup dry barley
• 1 red bell pepper, chopped
• 1/2 orange bell pepper, chopped
• 1 can quartered artichokes, drained
• 1 medium shallot, finely chopped (1/4 cup)
• 1/3 cup Kalamata olives, sliced
• 2 tablespoons fresh oregano
• 2 cups grape tomatoes
• 2 tablespoons red wine vinegar
• 1/4 teaspoon crushed red pepper

Cook the barley according to package directions. When done drain and run cold water over the barley. Let sit to drain well.

While the barley is cooking prepare all of the veggies (through oregano). Put the prepped veggies in a large bowl.

As soon as the barley comes off the heat, add the cherry tomatoes to a nonstick skillet and cook over medium-high heat 7-9 minutes until they're blistered and beginning to pop. Stir occasionally.  Remove from heat and add the vinegar and red pepper.

Toss the barley and tomatoes with the vegetables in your large bowl.

Enjoy!!!!