One-Pot Cheesy Taco Pasta

I saw this non-vegan dish and it sounded so good and seemed fairly simple. So, I made it vegan by using Impossible meat, that was thawed, veggie broth instead of chicken broth, vegan cheese and left out the oil. It was delicious!!! It's not WFPBNO, but you could use crumbled soy curls or crumbled tofu and make your own cheese sauce and it would be WFPBNO. It is definitely a make again and next time I'll try making it whole food. It think either the soy curls or the super firm tofu crumbled would work fine.  Try this for Taco Tuesday this week.

• 1 cup chopped sweet onion
• 1 12-ounce package Impossible Beef Lite, thawed
• 1 tablespoon taco seasoning
• 1 heaping teaspoon garlic, minced
• 1 15-ounce can, black beans, drained and rinsed
• 3 cups of your favorite salsa
• 8 ounces dry elbow macaroni
• 2 1/2 cup veggie broth
• 1 cup frozen corn kernels (not in pic, sorry)
• 2 cups Colby Jack shreds
• Garnish: diced avocado, sour cream, pickled jalapeno slices

Heat a couple of tablespoons water in a Dutch oven. Add onion and cook until it is translucent. Stirring occasionally.

                                        

Add the Impossible beef, taco seasoning and garlic. Cook, breaking up the beef into smaller pieces using a wooden spoon. Cook until no pink remains.

Add the beans, salsa and macaroni. Stir well to combine. Add the broth and cover, bringing the pot to a boil. Uncover, cook, stirring occasionally, the pasta will try to stick to the bottom of the pan. Be sure to scrape the bottom often. Cook until pasta is done, about 12-15 minutes. Again, be sure to stir.

Add the corn and 1-1/2 cups cheese. Stir well.

Sprinkle the remaining cheese on the top and add the lid. Turn the heat off. Leave for 2-3 minutes until cheese is melty.

Add your garnishes, you could also use chopped cilantro, more salsa, hot sauce, crushed tortilla chips.

Enjoy!!!

Instant Pot Taco Pasta (WFPBNO)

I saw this recipe online and it sounded delicious. So, I decided to make it WFPBNO.  Use Brand New Vegan or whoever has your favorite WFPBNO cheese sauce. I didn't have the time to make it and cheated and used Daiya shreds. They are no WFPBNO. I used black beans for my protein and used Dr. McDougall's enchilada sauce. They are all online for free. I'm trying to find more instant pot recipes during these hot days of August. This was super simple; you probably have everything in your pantry or freezer to make it. Dinner in less than 30 minutes!!! Flavors were spot on!

• 1 cup diced sweet onion
• 1 tablespoon cheater garlic (the stuff in a jar in the produce isle)
• 1 1/2 cups water
• 2 cups enchilada sauce
• 1 (10 ounce) can Rotel
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 3 cups medium pasta shells
• 1/2 cup frozen corn, thawed
• 1/2 cup canned black beans
• a couple of handfuls of cheese shreds or a WFPBNO cheese sauce
• Garnishes: avocado, salsa, jalapenos, lime juice, cilantro

Set the Instant Pot to sauce and add a couple of tablespoons of water. Once the water is bubbling add the diced onions. Saute until tender.

Add the garlic and cook another 30 seconds or so. Turn off.

Add the water, pasta, enchilada sauce, rotel, chili powder and cumin. I also added a few dashes of hot sauce. Stir well. 

Lock the lid and be sure the valve is set to sealed. Set Instant Pot to 3 minutes. Once it beeps, release the pressure by turning the valve to release to let the steam out. Stir well.

Add the corn and black beans and mix well.

Add the cheese or cheese sauce. 

Return the lid to the pot and let it sit for 2-3 minutes. You want the corn and black beans to warm up and the cheese to melt or get warm. 

Plate up with your garnishes and enjoy!!!!

Mexican Stew (WFPBNO)

I've made this recipe several times but this is the first time it's been WFPBNO. I used soy curls, which are compliant instead of a vegan meat substitute. I think it turned delicious and is definitely healthier. It has my favorite black bean and corn combo and the freshly roasted tomatillos give it that Mexican flair. If you can't find fresh one look for canned ones in the ethnic isle. Be sure your fresh tomatillos have a tight fitting husk and are bright green and firm.

• 1-1/2 pounds fresh tomatillos, husks discarded, rinsed and quartered
• 4 ounces soy curls, snapped into bite-sized pieces and rehydrated in water or broth
• 1 large or 2 medium sweet onions, chopped (about 3 1/2 cups)
• 1-1/2 tablespoons minced garlic
• 1 ginormous jalapeno, halved, seeded and chopped 
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 9 ounces frozen corn
• 1 3/4 cups vegetable broth
• 1 can black beans, rinsed and drained
• 1/2 cup fresh cilantro, chopped
• 2 teaspoons masa harissa

Heat broiler. Arrange tomatillos on a baking sheet covered with parchment paper. Broil 6 inches from heat until lightly charred, turning occasionally. This should take about 8 minutes.

Squeeze the soy curls to remove some of the liquid and drop them into a Dutch oven over medium heat. Continue until you've added all of the soy curls. Stirring occasionally until they are light brown. Remove to a bowl.

To the same Dutch oven add onion, garlic, jalapeno, oregano and cumin. Add a splash of water if needed to keep things from sticking. Cook about 3 minutes then add tomatillos, corn, broth, 1/2 cup water and the soy curls. Bring to a boil then turn to a simmer. Cook a few minutes, stirring occasionally.

Stir in beans, cilantro and masa. Stir and simmer uncovered until slightly thickened, about 5 minutes.

Serve with avocado, vegan sour cream and chopped onion if desired. Taste first, but I added a few splashes of Frank's hot sauce to my bowl.

This would be good with cornbread or even a warm tortilla.

Enjoy!!!

Macaroni Taco Soup (WFPBNO)

I've made Taco Soups before but I don't think I've added pasta to it. This was a nice change. I cooked the pasta separately and kept it in a separate container so it wouldn't absorb all the broth from the soup. These are every day ingredients that you probably have in you pantry or freezer. As the weather starts to cool off again it's soup season! This is also ready in about 30 minutes making it a fast weeknight dinner.

• 1 sweet onion, diced (about 1 cup to 1 1/2)
• 1 heaping tablespoon minced garlic (I buy the stuff in a jar)
• 2 small jalapeno, diced (optional)
• 1 packet Taco Seasoning mix
• 1 cup corn, I used frozen
• 2 15-ounce cans black beans, drained and rinsed
• 1 28-ounce can diced tomatoes
• 1 4-ounce can diced green chilies 
• 3 cups vegetable stock (you can use more if you want it soupier)
• 1 lime juiced
• 8 ounces uncooked macaroni
• Garnish: sliced scallions, chopped avocado, chopped cilantro, tortilla chips, lime wedges

Heat about 1/4 cup of water in a Dutch oven. Add the onion, garlic, jalapeno and taco seasoning. Cook about 2 minutes stirring well. Add another splash of water if needed. Start your pasta, cook according to package directions.

Add corn, beans, tomatoes, chiles and broth. 

Bring to a boil, lower heat and simmer 15-20 minutes. Add the lime juice just before serving.

Drain pasta and run cold water over it to keep it from sticking. Set aside.

To serve add some pasta to your bowl. Ladle the hot soup over the pasta and garnish with the things you love. 

Enjoy!!!

One-Pot Cheesy Enchilada Pasta (WFPBNO)

Jack loves when I make one-pot meals. Since he does the dishes it means much less clean up for him. This is a simple delicious pasta dish with a Tex-Mex flair. You probably have all of the ingredients in the pantry to make this simple, but yummy, dish. If you don't have canned black beans you could sub pinto beans, no fresh corn? Simply measure out some frozen and let it sit at room temp while you prepare everything. Be prepared this serves at least 6 so if you don't want to eat the same dish every day for nearly a week either freeze some or invite some folks over. If you don't have the homemade enchilada sauce you can use canned but be aware it's going to have a high sodium content. Be sure you make Brand New Vegan cheese sauce in advance, although you could whip that up will the dish is cooking.

• 1/2 pound uncooked medium sized pasta
• 1 can fire-roasted diced tomatoes, undrained
• 10 ounces enchilada sauce, (I made Dr. McDougall's)
• 2 cups water
• 1 bunch thinly sliced scallions, green and white parts separated.
• 2 teaspoons chili powder
• 1 can black beans, drained, rinsed (no salt is preferred)
• 1 can whole kernel sweet corn drained
• 1 cup soy curls, broken into small pieces, rehydrated (this process makes them swell up to a larger size.
• 2 cups cheese sauce (I use Brand New Vegan)
• Garnishes: cilantro, lime wedges, above mentioned scallions

In your favorite soup pot or Dutch oven add pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. 

Be sure to stir frequently so that the pasta doesn't stick to the bottom of the pot. Heat to boiling over high heat; reduce to simmer and cook, uncovered 14 minutes. Do not drain.

Stir in beans, corn and soy curls; return to simmering. Cook about 3-4 minutes to combine the flavors. Be sure to continue to stir.

Add the cheese sauce and stir until it's incorporated.

Serve topped with green part of the scallions and optional cilantro, lime wedges or jalapeno slices. We used the scallions and a healthy shake of Frank's hot sauce.

Leftovers reheat well in the microwave for a short time or you could add the amount you want to a casserole dish to reheat in the oven/toaster oven. 

Enjoy!!

Spicy Lima Beans and Cabbage (WFPBNO)

I bought a huge head of cabbage from a produce stand on the way home from the beach last Thursday. I made some soup (blah) out of some of it and was looking for a way to use more and some leftover rice in the frig. This dish is based off a recipe by the same name in Dr. McDougall's Starch Solution book. I made a few tweaks and I will definitely be making this dish again. It is so simple yet it doesn't skimp on flavor. 

• 2 1/2 cups frozen lima beans
• 2 1/2 cups shredded cabbage
• 1/4 cup water
• 1/2 tablespoon reduced-sodium soy sauce
  
• 1 tablespoon of saltfree spice mix (I have a blend of dehydrated veggies with a grinder)
• 1 tablespoon sambal oelek
• 1 1/2 cups frozen corn kernels
• 3 cups cooked rice (I had leftovers in the frig)
• Cheese sauce to garnish

If you don't have leftover rice start cooking rice before you begin. In a large skillet with a lid add lima beans, cabbage, water and soy sauce. Cook about 2-3 minutes until vegetables begin to soften.

Add the spice mix and sambal and cook about 3 minutes longer. Stir well.

Add the corn and cook, stirring occasionally for 2-3 minutes.

Stir in the rice and gently stir until the rice is fully incorporated into the dish.            

Continue to cook until the rice is heated through and the vegetables are tender.

Serve immediately.

I topped mine with Chuck's Cheese Sauce that I had made earlier in the day.

Enjoy!!!

Tamale Pie

I found this recipe quite some time ago and made it back then. It was already vegan but I made some substitutions and left out the oil. If you want it to be whole food plant based then just leave off the cheese at the end. The flavors of this dish were amazing. This made 4 large servings or you could get 6 smaller ones if you served with a side dish or side salad. The  leftovers reheated very well either in the microwave or in a toaster oven. 

Filling:

• 3/4 cup soy curls
• 1/2 sweet onion, diced
• 1 small/medium poblano pepper, seeded and diced
• 3 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon paprika
• 2 teaspoons cumin
• 1/2 15-ounce can crushed tomatoes
• 1 small can sliced black olives, drained
• 3/4 cup corn - I used frozen and just let it sit out as I prepared everything
• 1 tablespoon chipotle hot sauce

Topping:

• 2 cups water
• 1 cup cornmeal
• 1/2 cup Daiya cheddar style shreds (optional)

Garnish:

• pickled jalapenos
• salsa
• shredded lettuce
• guacamole

Preheat toaster oven to 400F. Add the soy curls (I broke the bigger pieces into bite-sized pieces) to veggie broth or water to rehydrate for 10-15 minutes.

While the soy curls are hydrating add the onion, poblano and garlic to a nonstick skillet with 2 tablespoons of water. Sauté for 7-9 minutes until onion is translucent.

Drain the soy curls and press out all of the water. Add them to the skillet with the spices and cook 5-8 minutes until the curls have browned a little. Add a splash more of water if things start to stick.

Stir in tomatoes and cook until thickened, about 3-5 minutes.

Stir in olives, corn and hot sauce. Cook 5-7 minutes until everything is hot and filling is thick.

Spread filling on bottom of 8x8 baking dish.

Prepare the topping. Add water to a saucepan and bring to a boil.

Whisk in cornmeal. Remove from heat and whisk for 2-4 minutes until you have a thick mixture.

Quickly spread this mixture over the filling.

Bake for 40 minutes until top is lightly browned. Sprinkle Daiya (if using) and bake 6-8 minutes until cheese is melted. Let cool for 10-12 minutes before slices. (You can see I forgot to get the pic of the finished pie before digging in).

Garnish, other good garnishes would be sour cream, sliced scallions, fresh jalapenos or a vegan cheese sauce. (Sorry this pic is a little blurry.)

Enjoy!!!!!!