Friday, February 27, 2015

Sweet Potato Enchiladas

I'm always inclined to make some sort of Mexican dish on Fridays, I don't know why, maybe to celebrate the end of another work week or the beginning of a wonderful weekend to be spent with family and friends.  I serve this with a side of Cilantro Lime rice.

I ended up mashing the beans and sweet potatoes a bit which I think gave me more filling because I used large tortillas and only made half the recipe and got probably six enchiladas with some extra filling.

Sweet Potato Enchiladas
adapted Rachel Ray Magazine recipe

3            tablespoons vegetable oil
1            red onion, chopped
4            cloves garlic, minced
2            tablespoons ground cumin
2            tablespoons brown sugar
1            canned chipotle chile in adobo, chopped, plus one teaspoon adobo sauce
            (I had a jar of prechopped chile in adobo sauce)
2            cans kidney beans, rinsed (I mashed while cooking)
1            lb. sweet potatoes, peeled and diced (I mashed while cooking)
1            can enchilada sauce
8            small (6 inch) flour tortillas (I used Chia Seed Tortillas from Trader Joe’s)
2            cups grated vegan cheese of your choice

Preheat the oven to 425 degrees.  In a large saucepan, heat 2 tablespoons oil over medium.  Add the onion, garlic, cumin, brown sugar, chipotle and adobo sauce.  Season with salt and pepper and cook, stirring occasionally, until the onion softens, about 5 minutes.  Add the beans, sweet potatoes (I mashed a bit in the pan) and 2 cups water; bring to a boil.  Cover, reduce the heat to low and simmer until the sweet potatoes are tender and liquid is absorbed, about 5 minutes.

In the bottom of a 9 x 13” baking dish, spread 1 & 1/3 cups enchilada sauce.  Dredge both sides of the tortilas in the sauce.  Divide the filling among the tortillas, roll up and arrange in the dish, seam side down.  Top with the remaining sauce and vegan cheese. 

Bake the enchiladas until armed through, about 10 minutes, then broil until top is golden brown, 2-3 minutes  (I forgot to do this).  Let stand 15 minutes before serving.

Wednesday, February 25, 2015

Raw Chocolate Cream Pie

I enjoy looking for new ways to make something delicious the healthiest way possible.  I also like to add some good Raw meals into our mix a little more often, so I follow The Rawtarian blog and have several recipes earmarked and ready to go.  So many recipes, so little time.

Raw Chocolate Cream Pie

2            medium bananas
3/4         cup cashews
5            tablespoons cacao powder
1/4         cup agave
1/4         cup lemon juice
1/3         cup coconut oil
1            teaspoon vanilla
1/8         teaspoon sea salt

Add all ingredients into your blender.  Blend until creamy and smooth.

Pour mixture into a pie pan.  Smooth out with the back of a spoon.
Cover and put in freezer.  Ideally should be frozen overnight to firm up so that it can be sliced perfectly. 

This pie should always be kept in the freezer.  It will become soggy if in the fridge.

Friday, February 20, 2015

Cauliflower with Roasted Red Pepper Sauce

Cauliflower is almost a staple in our house so I love discovering new ways to jazz it up.  I prefer to use jarred roasted red peppers but you can easily roast a red pepper over your stovetop.  Just hold over the flame with tongs and rotate as each side turns brown.

The Best Cauliflower Ever
Recipe by Daphne Brogdon – Food Network

4            tablespoons olive oil
1/2         large head or 1 small head cauliflower, but into florets
              salt and pepper
3            cloves garlic, chopped
1            roasted red pepper, seeded and chopped (I bought jarred from Trader Joe’s)
2            tablespoons soft tofu
1/2         teaspoon crushed red pepper flakes
2            tablespoons breadcrumbs
1            tablespoon sesame seeds

Heat 3 tablespoons of the olive oil in a large skillet over medium heat.   Add the cauliflower florets and season with salt and pepper.  Cook until the cauliflower begins to brown and soften, about 12 minutes, stirring every few minutes.

While the cauliflower is cooing, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-low heat.  Add the garlic and sauté until softened, 1 minute.  Add the roasted red pepper and sauté for another few minutes, until heated through.  Transfer to a blender or food processor.  Add the tofu and some salt and pepper and puree until smooth.

Add the puree and the red pepper flakes to the cauliflower and cook for 1 minute.  Stir in the breadcrumbs and sesame seeds and cook another minute.  Transfer the cauliflower to a serving dish and serve.

Friday, February 13, 2015

Roasted Carrot and Sweet Potato Soup with Quinoa

The original recipe doesn't call for Quinoa but I like the added texture and punch of protein the quinoa gives.

Roasted Carrot and Sweet Potato Soup with Quinoa

4            sweet potatoes, peeled and cubed
4            large carrots, peeled and diced same size as sweet potatoes
1            large red onion, peeled and quartered
4-5         cloves garlic, skin on
1/4         cup olive oil for roasting
1            teaspoon kosher salt
1/4         teaspoon crushed red pepper flakes
1/4         teaspoon smoked paprika
1/4         teaspoon ground black pepper
4            sprigs thyme – or a pinch of dried
8            cups vegetable broth (or 4 cups water/4 cups veg. broth)
            --can also replace some of the stock with nut or soy milk
1/2        cup dry quinoa
1            cup walnuts, lightly chopped
2            tablespoons brown sugar
2            tablespoons vegan butter

Preheat oven to 400 degrees.  Lin a baking sheet with foil or parchment paper and toss your chopped sweet potatoes, carrots, onion and garlic in olive oil, salt, thyme, pepper flakes, paprika and black pepper.  Roast for 35-40 minutes, until the sweet potatoes and carrots are fork tender.  I moved them around after about 20 minutes.  Make sure the onion doesn’t burn.

While veggies roast, candy the walnuts.  Chop walnuts into nice size pieces, then place in a pan with the brown sugar and vegan butter over medium heat.  Stir constantly, until the vegan butter and sugar are melted and combined.  Continue to cook for an additional 5-6 minutes, then remove from heat and set aside.

Remove vegetables from oven and add to large soup pot.  Pinch garlic out of its skin and put in pot whole.  Add liquid (stock and nut milk)  You can add the liquid in stages to insure the desired amount of liquid.  Puree the soup (I used an emulsion blender – but you can process via blender in batches).  Once the soup is blended and smooth, add 1/2 cup quinoa and cook until the quinoa is nice and thick.

Serve with Walnuts on top!

Tuesday, February 10, 2015

Black Bean Burger

This Black Bean Burger has a bit of a kick to it because of all the wonderful seasoning.  I recommend baking, as the original recipe calls for, but then pan frying a bit at the end.

Black Bean Burgers
Adapted from recipe on web

1            15 oz. can black beans, drained and rinsed
1/3         cup chopped sweet onion
1            tablespoon minced garlic
3            baby carrots (2 regular sized) grated
1/4         cup minced finely diced green pepper
1            tablespoon cornstarch
1            tablespoon warm water
3            tablespoons chile-garlic sauce or hot sauce – or to taste
1            teaspoon chili powder
1            teaspoon ground cumin
1            teaspoon seafood seasoning (Old Bay)
1/4         teaspoon salt
1/4         teaspoon ground black pepper
2            slices bread (I used Gluten Free), torn into small crumbs
3/4         cup unbleached flour, or as needed (add in slowly so doesn’t become too dry)
            vegan cheese for melting (optional)

Preheat oven to 350 degrees.  Grease a baking sheet.

Mash black beans in a bowl; add onion, garlic, carrots, and green bell pepper.  Mix.

Whisk cornstarch, water, chile-garlic sauce/hot sauce, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl.  Stir cornstarch mixture into black bean mixture.

Mix bread into bean mixture.  Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms.

Spoon “burger-sized” mounds of batter onto the prepared baking sheet, about a 3/4” thickness per mound.  Shape into burgers.

Bake in the preheated oven until cooked in the center and crisp in the outside, about 10 minutes on each side.

***I recommend  lightly frying after baking because they seemed a bit dry and this makes them juicier.  After baking, move to a large oiled non-stick fring pan.  Cook on one side approximately 5-8 minutes, then flip.  If using vegan cheese, sprinkle on the cover pan and cook for a few more minutes.

Sunday, February 8, 2015

Pistachio-Apricot Chocolate Coins

A fun little Sunday kitchen project - Chocolate Coins!  I actually made these for the holidays but think they are appropriate all year long, it is chocolate after all.

Pistachio-Apricot Chocolate Coins
Adapted from magazine recipe

1/2       cup vegan semisweet chocolate cips
2          teaspoons vegan shortening
            chopped pistachios
            chopped apricots

Melt chocolate chips with shortening in the microwave.  I put in twice at 30 seconds a pop.  Stir around until smooth.  Spoon into 1 - 1/2”” circles (about 20) on an oiled parchment lined baking sheet.  Let cool slightly, then top with chopped pistachios and candied orange peel. Refrigerate until firm.

***Make sure the chocolate doesn’t set too much before adding the topping or they will fall off when cooled.

Wednesday, February 4, 2015

Garlicky Thyme Tempeh

If you are in the market for a new cookbook, check out Isa Doe It by Isa Chandra Moskowitz.  It has wonderful recipes and beautiful pictures.

I served the flavorful tempeh over sauted spinach and thickened the left over marinade then poured it over the top.  We call that layers of flavor!

Garlicky Thyme Tempeh
Isa Does It CB:  Isa Chandra Moskowitz

8            ounces tempeh

2            tablespoons soy sauce or tamari
4            cloves garlic, smashed
1/2         cup vegetable broth
2            tablespoons white balsamic vinegar or 1 T. regular Balsamic vinegar
3            tablespoons fresh lemon juice
1/2         cup fresh thyme
2            tablespoons olive oil
            ***I used the left over marinade as a sauce by adding a tablespoon of corn
            starch to some water then adding to the left over marinade and heated until
            thick.  Then poured over the tempeh.

Slice the rectangular tempeh into 2 squares.  Slice those squares into 2 thin squares across the middle.  Now slice each square corner to corner, into triangles.  You should have 8 thin triangles.

Steam tempeh for 10 minutes.

In the meantime, mix all the marinade ingredients together in a big bowl.  When the tempeh is ready, transfer it directly into the marinade.  Let marinate for 1 hour or up to overnight, flipping occasionally.

Preheat the broiler.  Place the tempeh on a baking sheet and position 2-3 inches from the heat.  Keeping a close eye, broil the tempeh for 3-5 minutes on each side.  Baste with some of the marinade when you flip it.

Pour the remaining marinade in a small saucepan, add corn starch/water mixture to the marinade.  Cook on low heat until sauce thickens.  Pour over tempeh once plated.  We cooked a bag of spinach with oil, salt and pepper and used as a base for plating.

Sunday, February 1, 2015

German Potato Salad

German Potato Salad
Adapted Nancy Fuller recipe

2            pounds Yukon Gold Potatoes, sliced 1/2” thick
4            ounces vegan bacon – or Tempeh Bacon (optional)
              Kosher salt
1            yellow onion, chopped
2 1/2      cups vegetable stock
1/4         cup white wine vinegar
2            tablespoons grainy mustard
1            bunch chives, chopped

Place the sliced potatoes in a pot and cover with water.  Bring to a boil over high heat, then reduce to a simmer and cook until fork tender, 8-10 minutes.  Drain the potatoes.  Let cool slightly, then transfer the potatoes to a large bowl.

While the potatoes are cooking, place the vegan bacon and some salt in a large sauté pan.  Cook until crisp.  Remove the vegan bacon with a slotted spoon and add it to the bowl with the potatoes.  Add the onions and a pinch of salt to the hot pan and cook until softened and translucent, about 5 minutes.  Add the vegetable stock, vinegar, mustard and chives and bring to a boil.  Pour the dressing over the potatoes and toss to coat.

Serve warm or at room temperature.