Saturday, April 1, 2023

Enchilada Bake

 Although we mainly eat Whole Food Plant Based No Oil (WFPBNO) every now and then I succumb to my taste buds wanting something comforting like the old foods I used to eat. I will never consume animal products but I will purchase, on occasion, processed vegan foods. They are used in this dish. You could make Chuck's cheese sauce and use lentils, or crumbed soy curls instead of vegan crumbles to make this a WFPBNO recipe. And maybe in the future I will do that to show it can be just as delicious. However, I had the crumbles and vegan cheese shreds in the house and decided to use them. This dish is delicious but again it could be made WFPBNO and be just as tasty, I'm sure! This made 6-8 servings depending on how hungry you are. The leftovers heated well in the toaster oven or microwave. 

  • 12 ounce package frozen ground beef style crumbles
  • 1 packet taco seasoning
  • 1/2 cup scallions, sliced
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium vegetable broth
  • 1 can black beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 1 recipe of McDougall's Enchilada Sauce or 2 cans enchilada sauce
  • 1 bag corn or flour tortillas
  • 3 cups vegan cheddar shreds
  • 1 4-ounce can green chiles
  • 1 large hand full of tortilla chips, crumbled

Preheat oven to 375F. In a bowl, combine crumbles with taco seasoning. Set aside.

Heat 2 tablespoons water in a large skillet over medium heat; add scallions and cook 3 minutes.

Add flour and cook 1 minute. It will be thick and pasty.

Add stock; combine will with a whisk and cook about 1 minute.

Add beans; stir well and set aside.

To a large casserole dish add enough enchilada sauce to cover the bottom.

Place tortilla layer over the sauce; pour bean mixture on top. 

Add a third of the cheese and half of the chiles.

Add more enchilada sauce.

Top with another layer of tortillas.

Add seasoned crumbles.

Add half of the remaining cheese and the rest of the chiles and half of the remaining sauce.

End with another layer to tortillas.

The rest of the enchilada sauce and cheese.

I covered with parchment paper and then covered with foil. Add dish to a baking sheet incase it spills over. Bake for 30 minutes.

Remove foil.

Add a layer of crumbled tortialla chips.

Return to oven for 15 minutes.

I let it rest while I prepared my garnishes. I shredded iceburg lettuce, broke out the store bought salsa and guac, a little vegan sour cream and homemade quick jalapeno pickles.

This was amazing. It would be a great dish to serve company since it makes so much.

Tuesday, March 28, 2023

Chocolate Banana Bread

I make banana bread frequently. There is plain banana bread, blueberry banana bread, banana bread with all the extras and now a chocolate banana bread. You could easily add nuts to this which would be delicious, but they are high in fat so you want to be careful. I kept this is in the frig so that it would last longer and just heated a slice for a few minutes in the toaster oven to knock off the chill. This bread is also delicious spread with a thin layer of peanut butter! 

Tip: If you bananas are getting too ripe I toss them in a gallon freezer bag. When it's time to make bread take however many bananas you need out of the freezer and let sit in a bowl until they are mostly thawed. They will release some liquid, include it in your banana bread.
  • 3 overripe bananas, mashed
  • 2 1/2 teaspoon pure vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1/2 cup soy milk
  • 2/3 cup pure maple syrup
  • 1 3/4 cup all purpose flour
  • 6 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup mini vegan chocolate chips

Preheat oven to 350F. Line a loaf pan with parchment paper. To the mashed bananas add vanilla extract, vinegar, milk and syrup. Stir well.

In a large bowl whisk the remaining ingredients except for chocolate chips.

Add the wet ingredients to the dry ingredients and stir until combined. Add the chocolate chips and gently mix.

Spread evenly in your loaf pan.

Bake for 45 minutes. Then, turn off the oven but DO NOT crack the door to check the bread. Let it sit an additional 10 minutes with the door closed. Carefully remove the bread from the oven and test with a tooth pick. The toothpick should come out mostly clean. If there is chocolate from a chip that doesn't count.

Let bread become totally cool before slicing it. You can leave it at room temp for a couple of days, but it will start to mold. After 2 days I wrap it well and keep it in the frig. To reheat add it to the microwave for 10-12 seconds or lightly toast in the toaster oven.

Saturday, March 18, 2023

Tofu Mayonnaise (WFPBNO)

I know there are vegan mayonnaise's on the market. They are hard to find and they always have oil  in them. So I started making my own and have tried several different recipes. My favorite is Dr. McDougall's version. I increased the lemon juice by 1 teaspoon for a little more tartness. I use this on sandwiches, in coleslaw and potato salad, etc. It only takes about 5 minutes to make and I keep the 1-1/2 cups in a mason jar. Be sure to label it since it only keeps about a week.

  • 1 package (12.3 ounces) silken tofu, drained
  • 1 1/2 tablespoons + 1 teaspoon fresh lemon juice
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard

Add all ingredients to a food processor with a S blade. Pulse a couple of times then turn to high. You will need to stop the food processor and scrape down the bowl a couple of times until it's a super smooth mayo. Add to mason jar, label and store in frig for at least 2 hours for the flavors to marry. Will keep for up to 1 week.