Vegan Enchilada Casserole, Roasted Vegetables, Salad

I follow several vegan (or mostly vegan) food blogs on a regular basis, including OhSheGlows, NeverHomeMaker and FatFreeVegan, among others.  I have made many recipes or used the recipes as a basis for dishes I make.  This idea for an enchilada casserole, or a Mexican Lasagna came from FatFreeVegan.  I made the casserole with a few changes that I think made the dish delicious.  This is definitely a fun and interesting change of pace as far as lasagnas go.  Hubbs keeps telling me of a Dominican Lasagna that he wants me to make, utilizing ripe plantains, a layer of "beef" and cheese with sauteed onions and garlic.  Sounds great to me.  The only issue with making that is waiting patiently for the plantains to ripen fully without eating them first.  ;)

 

 

 

Such a fun and tasty dinner!

 

 

 

Enchilada Casserole:

12 organic corn tortillas

2 1/2 cups homemade or store bought Enchilada Sauce

3 cups homemade or store bought refried beans

2 cups cooked black beans

Vegan Daiya Cheese

Sliced Black Olives

 

Veggie Layer:

1 tablespoon olive oil

1 large onion, julienned

1 green bell pepper, julienned

1 jalapeno, minced

2 cloves garlic, minced

2 roma tomatoes, diced

sea salt and black pepper to taste

1 tablespoon chili powder

2 teaspoons cumin

1/4 teaspoon cayenne (optional)

 

 

1.  Preheat oven to 375 degrees.  Oil a 9x13" baking pan and set aside until ready to use.

2.  In a saute pan over medium-high heat add the olive oil and allow it to become hot.  Add the onion, green pepper and jalapeno.  Cook, stirring frequently for about 5 minutes.  Add the garlic and tomatoes.  Cook for a couple minutes more, until fragrant.  Add the seasonings: sea salt and black pepper, chili powder, cumin and cayenne pepper.  Stir to coat.  Season to taste.

3.  Place a layer of the corn tortillas on the bottom of the prepared pan.  Spread a layer of enchilada sauce, followed by refried beans, sauteed veggies, black beans and vegan daiya cheese.  Continue with the same layers until all of the ingredients have been used.  Top with the sliced olives.

4.  Place the pan in the oven and bake for about 35-45 minutes, or until warmed all the way through.

5.  Serve with roasted veggies (I used broccoli and cauliflower) and a simple salad. 

 

 

Enjoy!

 

Koko



 

 

 

 

 

Loaded Baked Potato Soup

This cold and wintry weather we have been having here on the East Coast has really made me crave soups.  I'm the strange kind of person that could always eat soup, even when it's well into the 90's in the heat of the summer.  Not sure why, but I love them.  Usually the brothier the soup the better.  Sometimes though, I find myself craving a thick, hearty soup.  That's usually the kind of soup my Husband loves to eat.  I had the idea for this soup from seeing it at the coop here in Brooklyn, although it was not vegan at all, not even vegetarian.  Definitely full of cream, butter, milk and of course bacon.  I have a great tempeh bacon recipe myself, so I could easily see this soup come together.  And who doesn't love potatoes, bacon (vegan that is) and smoky deliciousness?  So I wrote down everything I think would make this into a delicious thick and hearty soup and went from there.  And it turned out deliciously, with Hubbs eating two full bowls of it!  

Note that this makes quite a bit of soup (3 quarts), so you can either halve the recipe, invite friends over for a soup and salad party or freeze whatever you don't use for a quick dinner later.

Loaded Baked Potato Soup:



So creamy & delicious with those amazing toppings!


Makes 3 Quarts

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2.5 pounds russet potatoes, peeled and chopped
2 quarts vegetable stock
4 1/2 teaspoons sea salt
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoons chipotle pepper powder
1/2 teaspoon black pepper
2 cups unsweetened soymilk
1/2 cup vegan sour cream
2 tablespoons earth balance

Toppings:
1scallion, chopped
2 tablespoons shredded vegan cheese
2 pieces homemade cooked & chopped tempeh bacon

1.  In a large pot over medium heat add the olive oil and allow it to become hot. 
2.  Once it is hot, add the onions and garlic and cook for several minutes until translucent.
3.  Add the potatoes and all the spices: the salt, smoked paprika, onion and garlic powder, chipotle pepper powder and black pepper.  Toss to coat the potatoes and onions in the spices and allow mixture to cook for a couple minutes. 
4.  Add the vegetable stock and bring to a boil.  Once the ingredients begin to boil, reduce heat to a simmer and cook until the potatoes are cooked all the way through.
5.  Add the earth balance and sour cream to the pot and allow to melt.  Stir to combine.  Add the unsweetened soymilk and stir. 
6.  In batches, transfer the hot soup to a blender of food processor (be very careful!!).  Place a dry towel over the lid of the machine and blend until completely smooth, but not too long or the potatoes will become gluey.
7.  Return the pureed soup back to a clean pot and bring back up to a simmer.  Season to taste.
8.  To serve, top with the vegan cheese, scallions and tempeh bacon. 
9.  Serve.  That's it!

Enjoy!

Koko

Mangu with Sauteed Peppers and Fried "Cheese"

Tonight's dinner was so delicious and fun!  It started out not being either fun or interesting because I had several green plantains that were becoming a little ripe and needed using very quickly.  I didn't know what to make, even though I have successfully made several things from green plantains: Tostones (Double Fried Plantains), Mofongo (Double Fried Plantains mashed with lots of garlic and broth) and Mangu (Mashed Boiled Plantains).  However, I know there are so many more things to make with them and would definitely like to learn more about them, but I really wasn't in the mood today.  I have worked with several women from Peurto Rico who told me about other green plantain dishes, and I know the Hubby has told me about several as well, but I would need to do some research before I really get into it.  I would want to give the Hubby something that is as close to traditional as possible.  The other things I would like to make are: 1) Aranitas (shredded plantain fritter - kind of like a hashbrown), 2) Jibarito (a sandwich where fried plantains are used instead of bread, slathered in garlic mayo, some kind of "meat", cheese, lettuce & tomato - yum!) and 3) Pastelon de Platano (plantain lasagna with "meaty layers").  All sound good, right?  I just need to figure out how to make them as traditionally as possible, but veganized.  Hubby is not very good at giving recipes.  I really need a plantain cookbook or to find a great Dominican website.

So, back to the meal.  I was just going to make tostones because they're easy.  But Mangu is easy too and that's what the Hubby wanted. 

Mangu with Sauteed Peppers & Fried "Cheese":



Mangu, Sauteed Peppers & Yummy Fried Cheese


Serves 2-3

Mangu:
3 green plantains, peeled, sliced in half and chopped
2 cloves garlic, minced
2 tablespoons Earth Balance
1/2 cup cold water
1 1/2 teaspoons sea salt
1/2 teaspoons black pepper

Sauteed Peppers:
2 small orange bell peppers, sliced thinly, about 2 cups
1 small green pepper, sliced thinly, about 1 cup
1 small onion, sliced thinly, about 3/4 cup
1 1/2-3 teaspoons vegetable boullion powder
1/8 teaspoon black pepper

Fried Cheese:
4 oz. chunk of daiya, sliced into pieces and placed in the freezer until very cold and firm
1/2" canola or vegetable oil

1.  Start with the plantains.  The easiest way to peel them is to cut off both of the ends and make a slice the long way down the plantain with a pairing knife.  Then use the back of a spoon to remove the peel in sections.  It seems strange, but this is by far the best and easiest way I have found to peel those bad boys. 
2.  Slice the plaintains in half the long way, then cut the halves into about 3-4 pieces, depending on the size of the plaintains.  This is just to help the plantain cook more evenly.  Place the peeled, sliced plantains in a medium pot filled with water and place on the stove over high heat.  Allow the plantains to cook until they are very easily pierced with a fork.
3.  In the meantime, prepare the veggies to be sauteed.  In a medium pan over medium-high heat, add the oil.  Allow it to become hot and then add the orange and green bell peppers and the onion.  Stir frequently to prevent burning.  Once the veggies have softened slightly, but still maintain their crunch, add the boullion powder and black pepper, seasoning to taste.  Keep hot while preparing the rest of the food.
4.  For the Mangu, drain the cooked plantains and place back in the pot.  Mash with a potato masher until the pieces are even in size.  The mixture will be very dry.  Add the minced garlic, earth balance, sea salt and black pepper and mash together again.  Add the cold water and mash until the desired consistency is achieved.  You can add more water as you wish, but it must be cold.
5.  The last and optional step is the fried cheese.  It is totally not necessary, but oh so damn delicious.  The trick is to partially freeze the daiya until it is very firm, but not frozen all the way through.  Place the oil in a small pot and bring the heat up to medium-high.  Once it is hot, very carefully place the cheese into the oil.  It will sputter and make a lot of noise, but it will be okay- just be very careful.  Use a long fork to turn the cheese over.  Allow it to cook for an additional 30-60 seconds, until lightly browned and soft.  Remove from the oil and place on a plate lined with paper towels. 
6.  To serve, I like to lightly oil a small mug and place the mashed plantains inside, pressing them in tightly.  Then, unmold them onto your plate, surround with the sauteed veggies and top with the fried cheese, if desired.

Enjoy!

-Koko

Mini Onion Cheese Tarts with Heirloom Tomatoes

This is definitely something that was time consuming but oh so worth it!  

A couple months back my mom sent me several pounds of baby onions from my Grandfather's garden back in Michigan.  Have I ever mentioned that my mom has this amazing organic garden in Michigan and is constantly overnighting me things when they are in abundance?  Well, this year my grandpa had tons and tons of these baby onions, and supposedly once you pick them, you are supposed to let them sit in the garage or some other cool place on top of newspapers until the skins completely dry out.  Once this happens, you can store them in the large mesh onion or other fruit bags and they will keep for a long period.  I still have about half a pound, although they are now in my refrigerator.  I did keep them in a bowl on the counter for a good couple months (trying to remind myself to use them!) and true to my mom's word, nothing happened to them.  They remained super fresh.

I got the idea for this recipe from my friend Brittany who made mini butter tarts (with real dairy butter) and was kind enough to share her recipe with me, which I easily converted to vegan.  So, with lots of patience and excitement (initially!)  I decided to make these bad boys and was happily rewarded when Hubbs decided to eat over 12 of them in one sitting (no joke!).  Glad he liked them, but kind of wish I had someone a little girly or foodie over so they could ooh and ahh over them like I did.  I had a great time making these, but likely will not again unless my little niece or mum help me.

Mini Onion Cheese Tarts with Heirloom Tomatoes:



The gorgeous end result!



Yields: 24 mini tarts, with a small amount of dough leftover

Butter Crust:

1 1/2 cups unbleached flour

1/2 teaspoon sea salt

1/2 cup chilled earth balance

3 tablespoons ice water, or as needed

Seasoned Onions:

10-12 mini onions, ends removed, and first tough layer removed

2 tablespoons earth balance

1/4 teaspoon dried thyme

pinch sea salt and black pepper

Remaining Toppings:

Baby heirloom tomatoes, sliced

Fresh basil, Chiffonaded

Daiya, as needed

1.  Prepare the dough.  Place the flour and salt in a medium mixing bowl.  Whisk well together.  Add the earth balance and gently incorporate with hands, being careful not to over-mix and make the dough too tough.  Add the ice water, starting with the 3 tablespoons, mixing, and adding more as needed.  Wrap the dough in plastic wrap and let it chill out in the refrigerator while you prepare the rest of the ingredients.

2.  Remove the dough from the refrigerator after about half an hour.  It should be relatively firm, but still pliable.  If it is too firm, allow it to sit out for about 5-10 minutes before proceeding.  Dive the dough into 2 pieces (it's easier to work with).  Cover the half you are not currently working on back in the plastic wrap.

3.  Preheat the oven to 375 degrees.

The dough rolled out

4.  Sprinkle your work surface with flour and sprinkle the top of the dough as well.  flatten lightly with your hand.  Use a rolling pin to roll out the dough evenly and use a cookie cutter or other round object, also dusted in flour to cut out the pieces needed for the tarts.



The circles for the tarts cut out.

5.  Lightly oil a mini muffin pan with spray olive oil or whatever you have on hand.  Press the cut out pieces of dough into the pan, being sure to press into the edges.  




The dough all pressed into the pan!



5.  Partially bake the dough base in the oven for about 10-12 minutes, or until the dough is cooked and golden.

6.  Meanwhile, in a saute pan add the earth balance over medium heat and allow it to both melt and become hot.  Once it is hot, add the dried thyme and let it sizzle for a minute or so.  Add the onion slices, separating into rings as you place them in the pan.  Sprinkle with sea salt and black pepper, stirring frequently, just until the onions begin to soften - you still want them to have texture.  Season to taste.

7.  Remove the baked crusts from the oven and add several of the onion slices, followed by two slices of the heirloom tomatoes, a couple pieces of daiya and bake, just until the daiya melts. 

8.  Once the tarts cool slightly, top with the basil pieces.  Be sure not to do this when the tarts are still hot or the basil will shrivel and turn brown right away.

Here are those yummy onions!

Enjoy!

-Koko

Twice Baked Potato Mash

I was feeling pretty adventurous for this meal.  Today is my day off and I generally like to cook and bake more complicated things when I do not have to think about being on my feet all day, then coming home and being in the kitchen all night.  Hubby had an appointment at a trade school in Manhattan, so headed out early without eating breakfast.  So, as he kissed me goodbye, he let me know that he was already hungry and would be very hungry when he came home.  After rolling my eyes good naturedly, I began preparing the lunch, because I was already hungry too and wanted some really nice home cooked food.  We had eaten out the night before, and had not eaten together the night before that, so I was really feeling like eating some nice, clean food. 

I knew I was going to be making some kind of tofu dish, so I went through the refrigerator, looking for things to accompany the Smoked Miso Baked Tofu recipe I was going to use from the Vegan Yum Yum cookbook.  The recipe is actually intended to be used in sandwiches, so I guess I shouldn't complain that I was disappointed at its lack of flavor, because I just served it on its own.  So, I'm not going to post that recipe, although I did make some definite modifications, and was still disappointed.  For the rest of the meal, I decided on doing a nice fresh red leaf lettuce salad, with just some sliced carrots and onion, with my homemade lime vinaigrette.  I also found about 1 cup of cooked beets in the fridge, so I decided to make my trademark marinated beet salad, topped with fresh garlic for bad breath and good heart health.  I had a few potatoes left that were just beginning to sprout and needed to be used and I was craving the flavors of twice baked potatoes, but not all of the work of baking the potatoes, scooping out the flesh, mashing and seasoning, scooping back in the flesh and baking again.  So, I just boiled the potatoes and flavored them as I do when I make the twice baked potatoes, and it was so! delicious.  Then I just decided to saute up some kale with a little garlic and was ready to feed one hungry hubby and wife.

Twice Baked Potato Mash:




Baked Miso Marinated Tofu, Twice Baked Potato Mash,
Sauteed Kale, Red Leaf Salad & Marinated Beet Salad



Serves 2-3

3 medium potatoes, peeled and diced, about 3 cups
1/4 cup small diced green peppers
1/4 cup diced orange/red bell peppers
1/4 cup small diced red onions
1 jalapeno, minced, about 2 tablespoons
2 tablespoons Earth Balance
1/4 cup vegan sour cream
1 1/2 teaspoons vegetable boullion powder
1/8 teaspoon black pepper
1/8 teaspoon chipotle pepper powder
Daiya, mozzarella-style, as desired

1.  Preheat the oven to 450 degrees.
2.  Once the potatoes are peeled, submerse them in lukewarm water and place on the stove over medium heat.  Cook until just tender. 
3.  In the meantime, prepare the veggies: in a saute pan over medium heat, add the oil and allow it to heat.  Once the pan is hot, add the green, orange/red peppers, onions and jalapeno peppers.  Saute, stirring often, until partially cooked, yet still maintaining some texture, and not browned.  Turn off the heat and set aside. 
4.  By now the potatoes should be cooked all the way through.  Once they are, drain them in a colander over the sink.  Shake off all excess water.  Return the potatoes back to the pan and add the earth balance.  Mash the potatoes very well - there should be no lumps remaining.  At this point, add the rest of the ingredients, except the daiya cheese.  Add the sauteed veggies, the sour cream, boullion powder, black pepper and chipotle powder.  Stir everything together until well combined.  Taste the mixture.  It should be nice and rich and creamy with a slight crunch from the vegetables and a slight heat form the chipotle pepper powder.
5.  Place a piece of aluminum foil on a baking tray and mound the seasoned mashed potatoes on top, creating a nice, even layer.  Sprinkle generously with the daiya and place the tray in the oven.  Bake for about 5 minutes, just until the cheese is nice and melted and bubbly.
6.  Remove from the oven and try to let it cool for a few minutes before eating it - I know it 's difficult!  But so worth the wait!

Enjoy!

-Koko