Mexican Archives - Page 4 of 6

Cabbage and Portobello Tacos

April 5, 2012 by epicureanvegan

Sorry for the absence! I’m back and ready to cook! These veggie tacos were certainly well-received last night by the family. Maybe it’s because I haven’t had much time to cook for them lately, but whatever the reason, they made this vegan trio happy.

INGREDIENTS:
2 tsp garlic, minced
1 Tbs olive oil
3 large portobello caps, sliced
1 med onion, sliced
2 med zucchinis, cut into matchsticks
3 C red/purple cabbage, sliced
Corn taco shells
Seasonings: (mild)
1 Tbs chili powder
2 tsp onion powder
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1 tsp oregano
1 tsp sugar
1/2 tsp salt
The rest (optional): fresh cilantro, sliced green onion, salsa, or avocado slices

DIRECTIONS:
Heat the garlic and olive oil over medium-high heat in a large skillet. Add the onions, zucchini, and cabbage; cook 10-12 minutes, or until they begin to soften and brown. Combine the seasoning ingredients and add to the pan along with the portobellos.

Thoroughly combine everything. Reduce heat to medium-low and cook the mushrooms until they soften and reduce in size, 7-9 minutes. You may want to cover the pan and let them cook.

Serve in warmed corn taco shells and top with any of the optional ingredients. This is a fabulous (and quick) gluten & soy-free meal! Enjoy!

Cabbage and Portobello Tacos

Author: Epicurean Vegan

Ingredients

2 tsp garlic, minced
1 Tbs olive oil
3 large portobello caps, sliced
1 med onion, sliced
2 med zucchinis, cut into matchsticks
3 C red/purple cabbage, sliced
Corn taco shells
Seasonings: (mild)
1 Tbs chili powder
2 tsp onion powder
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1 tsp oregano
1 tsp sugar
½ tsp salt
The rest (optional): fresh cilantro, sliced green onion, salsa, or avocado slices

Directions

Heat the garlic and olive oil over medium-high heat in a large skillet. Add the onions, zucchini, and cabbage; cook 10-12 minutes, or until they begin to soften and brown. Combine the seasoning ingredients and add to the pan along with the portobellos.
Thoroughly combine everything. Reduce heat to medium-low and cook the mushrooms until they soften and reduce in size, 7-9 minutes. You may want to cover the pan and let them cook.
Serve in warmed corn taco shells and top with any of the optional ingredients. This is a fabulous (and quick) gluten & soy-free meal! Enjoy!

Chili Stew

March 2, 2012 by epicureanvegan

The weather has been a bit cold and windy these days, and last night was no exception. On nights like that, a hearty soup or stew hits the spot. I threw in tons of different things in this chili and I think this one is my favorite version so far. It’s also great to scoop onto tortilla chips. I had three avocados I planned on dicing up to top the chili, but each one was bad! Total bummer. Crash Test Vegetarian used olives and roasted red peppers in her chili recipe, so I owe her a big thanks for the idea!

INGREDIENTS:
1 large onion, diced
3 cloves, garlic
1 Tbs olive oi
2 medium potatoes, peeled and diced (1/2 C barley is a good sub)
1 can black beans, drained and rinsed
1 28-oz can diced tomatoes, drained
4 C vegetable broth
2 C water
1 6-oz can sliced black olives
1 small can tomato paste
3 jarred roasted red peppers, diced
1/8 C lime juice
2-3 Tbs Ancho chili powder
1-1/2 Tbs cumin
1 tsp oregano
Salt and pepper, to taste
4-5 green onion, sliced
Fresh cilantro, chopped
Optional: Vegan cheddar shreds, diced avocado, vegan sour cream

DIRECTIONS:
Heat the olive oil and garlic in a large soup pot. Add the onion and cook for 7-8 minutes, or until tender. Add the broth, water, potatoes, tomatoes, black beans, and tomato paste. Bring to a boil, reduce to a simmer and cook until the potatoes are slightly tender, about 20 minutes. Add the seasonings, roasted red peppers, olives, and lime juice. Simmer another 15-20 minutes and stir in the lime juice. Sprinkle servings with green onion, cilantro, cheese, and sour cream, if desired. Enjoy!

Chili Stew

The weather has been a bit cold and windy these days, and last night was no exception. On nights like that, a hearty soup or stew hits the spot. I threw in tons of different things in this chili and I think this one is my favorite version so far. It's also great to scoop onto tortilla chips. I had three avocados I planned on dicing up to top the chili, but each one was bad! Total bummer. Crash Test Vegetarian used olives and roasted red peppers in her chili recipe, so I owe her a big thanks for the idea!

Author: Epicurean Vegan

Ingredients

1 large onion, diced
3 cloves, garlic
1 Tbs olive oi
2 medium potatoes, peeled and diced (1/2 C barley is a good sub)
1 can black beans, drained and rinsed
1 28-oz can diced tomatoes, drained
4 C vegetable broth
2 C water
1 6-oz can sliced black olives
1 small can tomato paste
3 jarred roasted red peppers, diced
⅛ C lime juice
2-3 Tbs Ancho chili powder
1-1/2 Tbs cumin
1 tsp oregano
Salt and pepper, to taste
4-5 green onion, sliced
Fresh cilantro, chopped
Optional: Vegan cheddar shreds, diced avocado, vegan sour cream

Directions

Heat the olive oil and garlic in a large soup pot. Add the onion and cook for 7-8 minutes, or until tender. Add the broth, water, potatoes, tomatoes, black beans, and tomato paste. Bring to a boil, reduce to a simmer and cook until the potatoes are slightly tender, about 20 minutes. Add the seasonings, roasted red peppers, olives, and lime juice. Simmer another 15-20 minutes and stir in the lime juice. Sprinkle servings with green onion, cilantro, cheese, and sour cream, if desired. Enjoy!

Easy Tostadas

January 23, 2012 by epicureanvegan

This is one of those no-brainer meals that when you need something quick and easy, these fit the bill. The Seventh Grader, always helpful when it comes to cooking (but not cleaning) makes this even easier to throw together.

INGREDIENTS:
1 bag Boca crumbles (or other veggie crumbles of your choice)
1 can refried beans
1/2 large onion, dicced
1 Tbs olive oil
1 pkg taco seasoning
8-12 tostada shells
All the fixins’: vegan sour cream, lettuce, tomato, avocado, cilantro, vegan cheddar shreds, and salsa.

DIRECTIONS:
Preheat oven to 350. In a large skillet, heat the olive oil. Cook the onion and cook 3-5 minutes. Add the Boca crumbles and cook until heated through. Add the can of refries and combine well. In a small cup, prepare the seasoning mix according to the package instructions and stir into the bean/Boca mixture. Place the tostada shells on a baking sheet and warm for 3-5 minutes. Layer on some of the bean mixture along with your favorite toppings. Enjoy!

Easy Tostadas

Author: Epicurean Vegan

Ingredients

1 bag Boca crumbles (or other veggie crumbles of your choice)
1 can refried beans
½ large onion, dicced
1 Tbs olive oil
1 pkg taco seasoning
8-12 tostada shells
All the fixins': vegan sour cream, lettuce, tomato, avocado, cilantro, vegan cheddar shreds, and salsa.

Directions

Preheat oven to 350. In a large skillet, heat the olive oil. Cook the onion and cook 3-5 minutes. Add the Boca crumbles and cook until heated through. Add the can of refries and combine well. In a small cup, prepare the seasoning mix according to the package instructions and stir into the bean/Boca mixture. Place the tostada shells on a baking sheet and warm for 3-5 minutes. Layer on some of the bean mixture along with your favorite toppings. Enjoy!

Tortilla Lasagna

January 6, 2012 by epicureanvegan

This was a smash hit with the family. The original recipe is from the Jan/Feb issue of Vegetarian Times, but I made a few changes and added some ingredients, such as green onion, cilantro, and black olives. Personally, if those three ingredients aren’t in a Mexican dish like this, don’t bother. Just saying . . . I really liked using flour tortillas, but feel free to use the corn variety, especially if you’d like to make a gluten-free version.

INGREDIENTS:
6, 8-inch flour tortillas
1 Tbs olive oil
1 small onion, chopped (1 cup)
2 Tbs chili powder (I used 1 Tbs ground cumin)
2 tsp ancho chile powder
2 cloves garlic, minced
2 C strained tomatoes, divided (I used a can of crushed tomatoes)
1, 15-oz can black beans, drained and rinsed
1 med chayote, peeled and diced or 2 med zucchinis, diced (I went with the zucchinis)
1/2 C fresh or frozen corn kernels
1-1/2 C Monterey Jack cheese, shredded (I used a mix of Daiya cheeses)
Optional ingredients: (totally worth it)
black olives, green onion, guacamole, Tofutti sour cream, salsa

DIRECTIONS:
Preheat oven to 350. Heat the olive oil in a large skillet. Add the onion and cook for about 5 minutes. Stir in the spices and garlic, and cook for 30 seconds. Add 1-1/2 cups of the tomatoes, black beans, zucchini, corn, and 1/2 cup of water. Season with salt and pepper, if you’d like.

Cover and cook 10 minutes, or until the zucchini is tender. Meanwhile, place the tortillas on a large baking sheet and toast them for 5 minutes, turning once. Then, coat a 2″ deep by 8″ round cake pan with cooking spray and pour 1/4 cup of the tomatoes on the bottom and spread around. Lay one tortilla on the bottom; top with about 3/4 cup of the bean mixture and some cheese.

Repeat four more times, then top with last tortilla.

Spread the remaining tomatoes over the top and sprinkle on the last of cheese. If using, top with green onion and black olives.

Bake uncovered for 30-40 minutes, or until it is bubbly and the cheese is melted.

Top with some diced avocados or guacamole, fresh cilantro, and a dollop of Tofutti sour cream. Enjoy!

Tortilla Lasagna

This was a smash hit with the family. The original recipe is from the Jan/Feb issue of Vegetarian Times, but I made a few changes and added some ingredients, such as green onion, cilantro, and black olives. Personally, if those three ingredients aren't in a Mexican dish like this, don't bother. Just saying . . . I really liked using flour tortillas, but feel free to use the corn variety, especially if you'd like to make a gluten-free version.

Author: Epicurean Vegan

Ingredients

6, 8-inch flour tortillas
1 Tbs olive oil
1 small onion, chopped (1 cup)
2 Tbs chili powder (I used 1 Tbs ground cumin)
2 tsp ancho chile powder
2 cloves garlic, minced
2 C strained tomatoes, divided (I used a can of crushed tomatoes)
1, 15-oz can black beans, drained and rinsed
1 med chayote, peeled and diced or 2 med zucchinis, diced (I went with the zucchinis)
½ C fresh or frozen corn kernels
1-1/2 C Monterey Jack cheese, shredded (I used a mix of Daiya cheeses)
Optional ingredients: (totally worth it)
black olives, green onion, guacamole, Tofutti sour cream, salsa

Directions

Preheat oven to 350. Heat the olive oil in a large skillet. Add the onion and cook for about 5 minutes. Stir in the spices and garlic, and cook for 30 seconds. Add 1-1/2 cups of the tomatoes, black beans, zucchini, corn, and ½ cup of water. Season with salt and pepper, if you'd like.
Cover and cook 10 minutes, or until the zucchini is tender. Meanwhile, place the tortillas on a large baking sheet and toast them for 5 minutes, turning once. Then, coat a 2" deep by 8" round cake pan with cooking spray and pour ¼ cup of the tomatoes on the bottom and spread around. Lay one tortilla on the bottom; top with about ¾ cup of the bean mixture and some cheese.
Repeat four more times, then top with last tortilla.
Spread the remaining tomatoes over the top and sprinkle on the last of cheese. If using, top with green onion and black olives.
Bake uncovered for 30-40 minutes, or until it is bubbly and the cheese is melted.
Top with some diced avocados or guacamole, fresh cilantro, and a dollop of Tofutti sour cream. Enjoy!

Gluten-Free & Vegan Mexican Casserole

December 15, 2011 by epicureanvegan

I’m fortunate I don’t have a gluten intolerance (even though seitan bothers me). I can’t imagine eliminating gluten from my diet as well, but I am starting to realize that it’s not that difficult to make something vegan and gluten-free, like this delicious casserole.

INGREDIENTS:
8-oz quinoa pasta, any variety
3 bell peppers, diced (I used one red, one yellow, and one orange)
1 medium red onion, diced
2 C mushrooms, sliced
1 15-oz can diced tomatoes
1 15-oz can black beans, drained
1 6-oz can tomato paste
4-5 green onion, sliced
1-2 Tbs olive oil
Daiya cheese, any flavor
2-1/2 C Corn chips or gluten-free crackers
Optional ingredients: 1-2 C fresh chopped cilantro, 1-2 C black olives, diced avocados, salsa, jalapenos, green chilies, Tofutti sour cream
Taco seasoning packet or make your own: (This is a mild version, so you may want to add more chili powder for a added kick)
1 Tbs chili powder
2 tsp onion powder
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp sugar
1/2 tsp salt

DIRECTIONS:
Preheat oven to 350. If making the seasoning, combine the ingredients and set aside. Cook pasta in boiling water for 8-10 minutes—not too long, or it’ll get mushy. In a large skillet, heat the olive oil and add the peppers and onions.

Cook for about 10 minutes, until they are slightly soft. Add the mushrooms and half of the seasonings; cook another 5 minutes.

Meanwhile, in a large bowl, stir together the tomato paste and diced tomatoes until well combined. Stir in the black beans and the rest of the seasonings. Stir the tomato mixture into the pepper mixture and combine well.

Using the same bowl as the tomato mixture, combine the pasta and vegetable mixture and stir well to combine. Line the bottom of a 15″ baking dish with corn chips or gluten free crackers, then spread on a layer of Daiya cheese. Pour the vegetable mixture on the chips.

Top with more Daiya cheese and green onion. Bake for 20 minutes. Serve with a dollop of Tofutti sour cream and enjoy!

Gluten-Free & Vegan Mexican Casserole

I'm fortunate I don't have a gluten intolerance (even though seitan bothers me). I can't imagine eliminating gluten from my diet as well, but I am starting to realize that it's not that difficult to make something vegan and gluten-free, like this delicious casserole.

Author: Epicurean Vegan

Ingredients

8-oz quinoa pasta, any variety
3 bell peppers, diced (I used one red, one yellow, and one orange)
1 medium red onion, diced
2 C mushrooms, sliced
1 15-oz can diced tomatoes
1 15-oz can black beans, drained
1 6-oz can tomato paste
4-5 green onion, sliced
1-2 Tbs olive oil
Daiya cheese, any flavor
2-1/2 C Corn chips or gluten-free crackers
Optional ingredients: 1-2 C fresh chopped cilantro, 1-2 C black olives, diced avocados, salsa, jalapenos, green chilies, Tofutti sour cream
Taco seasoning packet or make your own: (This is a mild version, so you may want to add more chili powder for a added kick)
1 Tbs chili powder
2 tsp onion powder
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp sugar
½ tsp salt

Directions

Preheat oven to 350. If making the seasoning, combine the ingredients and set aside. Cook pasta in boiling water for 8-10 minutes---not too long, or it'll get mushy. In a large skillet, heat the olive oil and add the peppers and onions.
Cook for about 10 minutes, until they are slightly soft. Add the mushrooms and half of the seasonings; cook another 5 minutes.
Meanwhile, in a large bowl, stir together the tomato paste and diced tomatoes until well combined. Stir in the black beans and the rest of the seasonings. Stir the tomato mixture into the pepper mixture and combine well.
Using the same bowl as the tomato mixture, combine the pasta and vegetable mixture and stir well to combine. Line the bottom of a 15" baking dish with corn chips or gluten free crackers, then spread on a layer of Daiya cheese. Pour the vegetable mixture on the chips.
Top with more Daiya cheese and green onion. Bake for 20 minutes. Serve with a dollop of Tofutti sour cream and enjoy!

Potato and Kale Enchiladas

April 28, 2011 by epicureanvegan

It’s a damn good thing these came out SO DELICIOUS because they were a bit labor-intensive (and that was after I simplified the recipe)! The Husband picked out this recipe from Veganomicon and even though they sounded amazing, after I read the instructions, I put off making these until I knew I’d have plenty of time to devote to them. Finally, last night I cracked open the cookbook and got to work. I made some alterations to simplify the recipe and to cut down on some of the time required to make this. I LOVE the enchilada sauce and frankly, that portion is pretty easy. I would definitely use this sauce recipe for all enchiladas I make, and even lasagna. I will list the original recipe and add my alterations. Overall, I’m so glad I made these—they’re wonderful!

INGREDIENTS:
Enchilada Chile Sauce:
2 Tbs grapeseed oil or olive oil
1 onion, diced
3 large green chilies (such as Anaheim or Italian-style long green peppers), roasted, seeded, peeled and coarsely chopped (Yeah, I used a 7-oz can)
2-3 tsp Ancho chili pepper
1-1/2 tsp cumin
1 tsp marjoram or Mexican oregano (epazote) I used regular oregano
1 28-oz can diced tomatoes, roasted preferred
1 tsp sugar
1-1/2 tsp salt
Potato and Kale Filling:
1 lb waxy potatoes (Yukon gold or red) I used russet
1/2 lb kale, washed, trimmed and chopped finely (Use the food processor! It will save you. Plus, I added another 1/2 lb)
4 cloves garlic, minced
1/2 tsp cumin
1/4 C vegetable broth or water
3 Tbs lime juice
1/4 C toasted pumpkin seeds, chopped coarsely, plus extra for garnish. (First, I had no desire to grab a pan and toast these, especially since I didn’t notice they had to be toasted until it was time to add them. I didn’t bother chopping them, either).
1-1/2 tsp salt, or to taste (Seemed like a lot, so I just did a little)
12-14 corn tortillas (These are my favorite: a cross between a flour and corn tortilla. They roll up beautifully without having to steam them at all first) : La Tortilla Factory Hand Made Style

DIRECTIONS:
Preheat oven to 375. Use a 11.5″x7.5″ casserole dish. To save yourself a headache: first, get the kale washed, trimmed and chopped, and peel and dice the potatoes.

To prepare the sauce, saute the onion and oil in a large skillet over medium heat, about 4-7 minutes. Add remaining sauce ingredients, bring to a simmer.

Remove from the heat, let cool, then taste it to adjust seasoning, if necessary. Puree in an immersion or regular blender until smooth. (I used the food processor.)

To prepare the filling, boil the potatoes until tender, about 20 minutes. Drain and set aside. (This next step, I recommend doing while the potatoes are cooking) Cook the grapeseed oil and minced garlic in a sauce pot (I used the same skillet from the sauce–just washed it out) over medium heat until garlic just begins to brown. Add the kale, sprinkle with some salt and stir often. Partially cover the pot and steam the kale about 4-6 minutes. Then add the potatoes, broth (or water), lime juice, pumpkin seeds, and salt. Mash the potatoes a little bit with a spoon. Cook another 3-4 minutes.

To create these fabulous enchiladas . . . finally. . . the recipe says to ladle some sauce in a shallow dish and a heated griddle. Seriously?! My kitchen already looked like the Swedish Chef had made a 10-course meal in it and adding another pan to my already-crowded workspace just wasn’t going to happen. Plus, the tortillas I used are perfect for rolling—they’re soft enough already that they won’t crack. So if you wish to torture yourself, this is what the original recipe says: Ladle a bit of sauce onto the bottom of the casserole dish (ok, I did do that). Take a corn tortilla, place it on the heated griddle for 30 seconds, flip over and heat until soft and pliable. Drop the tortilla into the sauce and cover it completely with sauce. Place it in the casserole dish and layer it with another heat, sauce-covered tortilla (or use one. Or don’t do it that way at all). Seriously, too messy and labor-intensive. Fill with potato filling and roll up. Ok, I took the easy epicurean vegan way. After adding a layer of sauce on the bottom, I scooped some filling into my already soft and wonderfully pliable tortilla, rolled it up and placed it in the pan. That easy. Continue until the pan is filled.

After reserving about 1-1/2 cups of the sauce, pour the rest over the enchiladas. Now, I can’t imagine enchiladas without cheese, so I sprinkled some Daiya cheese shreds on top.

Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes. Top individual servings with the extra sauce (that you’ve warmed up). You may not recognize your kitchen once these are in the oven, but at least while they bake, you’ll have time to reclaim your space! Enjoy!

Potato and Kale Enchiladas

It's a damn good thing these came out SO DELICIOUS because they were a bit labor-intensive (and that was after I simplified the recipe)! The Husband picked out this recipe from Veganomicon and even though they sounded amazing, after I read the instructions, I put off making these until I knew I'd have plenty of time to devote to them. Finally, last night I cracked open the cookbook and got to work. I made some alterations to simplify the recipe and to cut down on some of the time required to make this. I LOVE the enchilada sauce and frankly, that portion is pretty easy. I would definitely use this sauce recipe for all enchiladas I make, and even lasagna. I will list the original recipe and add my alterations. Overall, I'm so glad I made these---they're wonderful!

Author: Epicurean Vegan

Ingredients

Enchilada Chile Sauce:
2 Tbs grapeseed oil or olive oil
1 onion, diced
3 large green chilies (such as Anaheim or Italian-style long green peppers), roasted, seeded, peeled and coarsely chopped (Yeah, I used a 7-oz can)
2-3 tsp Ancho chili pepper
1-1/2 tsp cumin
1 tsp marjoram or Mexican oregano (epazote) I used regular oregano
1 28-oz can diced tomatoes, roasted preferred
1 tsp sugar
1-1/2 tsp salt
Potato and Kale Filling:
1 lb waxy potatoes (Yukon gold or red) I used russet
½ lb kale, washed, trimmed and chopped finely (Use the food processor! It will save you. Plus, I added another ½ lb)
4 cloves garlic, minced
½ tsp cumin
¼ C vegetable broth or water
3 Tbs lime juice
¼ C toasted pumpkin seeds, chopped coarsely, plus extra for garnish. (First, I had no desire to grab a pan and toast these, especially since I didn't notice they had to be toasted until it was time to add them. I didn't bother chopping them, either).
1-1/2 tsp salt, or to taste (Seemed like a lot, so I just did a little)
12-14 corn tortillas (These are my favorite: a cross between a flour and corn tortilla. They roll up beautifully without having to steam them at all first) : La Tortilla Factory Hand Made Style

Directions

Preheat oven to 375. Use a 11.5"x7.5" casserole dish. To save yourself a headache: first, get the kale washed, trimmed and chopped, and peel and dice the potatoes.
To prepare the sauce, saute the onion and oil in a large skillet over medium heat, about 4-7 minutes. Add remaining sauce ingredients, bring to a simmer.
Remove from the heat, let cool, then taste it to adjust seasoning, if necessary. Puree in an immersion or regular blender until smooth. (I used the food processor.)
To prepare the filling, boil the potatoes until tender, about 20 minutes. Drain and set aside. (This next step, I recommend doing while the potatoes are cooking) Cook the grapeseed oil and minced garlic in a sauce pot (I used the same skillet from the sauce--just washed it out) over medium heat until garlic just begins to brown. Add the kale, sprinkle with some salt and stir often. Partially cover the pot and steam the kale about 4-6 minutes. Then add the potatoes, broth (or water), lime juice, pumpkin seeds, and salt. Mash the potatoes a little bit with a spoon. Cook another 3-4 minutes.
To create these fabulous enchiladas . . . finally. . . the recipe says to ladle some sauce in a shallow dish and a heated griddle. Seriously?! My kitchen already looked like the Swedish Chef had made a 10-course meal in it and adding another pan to my already-crowded workspace just wasn't going to happen. Plus, the tortillas I used are perfect for rolling---they're soft enough already that they won't crack. So if you wish to torture yourself, this is what the original recipe says: Ladle a bit of sauce onto the bottom of the casserole dish (ok, I did do that). Take a corn tortilla, place it on the heated griddle for 30 seconds, flip over and heat until soft and pliable. Drop the tortilla into the sauce and cover it completely with sauce. Place it in the casserole dish and layer it with another heat, sauce-covered tortilla (or use one. Or don't do it that way at all). Seriously, too messy and labor-intensive. Fill with potato filling and roll up. Ok, I took the easy epicurean vegan way. After adding a layer of sauce on the bottom, I scooped some filling into my already soft and wonderfully pliable tortilla, rolled it up and placed it in the pan. That easy.
After reserving about 1-1/2 cups of the sauce, pour the rest over the enchiladas. Now, I can't imagine enchiladas without cheese, so I sprinkled some Daiya cheese shreds on top.Continue until the pan is filled.
Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes. Top individual servings with the extra sauce (that you've warmed up). You may not recognize your kitchen once these are in the oven, but at least while they bake, you'll have time to reclaim your space! Enjoy!

Vegan King Ranch Casserole

April 6, 2011 by epicureanvegan

Kelly at Vegan Thyme posted this recipe last week and knowing that the he-gans I live with love casseroles (especially of the Mexican kind), I figured this would be a winner over here. And no surprise, it was. The original recipe calls for Morning Star Vegan Chicken Strips, but I couldn’t find those—at least not the vegan ones. They make vegetarian ones, however. So I opted for Boca Chick Patties instead.

The great thing about this recipe that Kelly pointed out, is that you can use your favorite vegetables and seasonings—there’s no right/wrong way to make this casserole. Next time, I’ll add some guacamole or diced avocados on top, otherwise, it was perfect.

INGREDIENTS:
4 Boca Chicken Patties, slightly thawed and diced
1 large red bell pepper, diced
2 medium zucchini, sliced, then quartered
1 small onion, diced
2 tsp olive oil
12 corn tortillas, sliced into strips
1 C vegan shredded cheese (I used a mixture of pepper jack and cheddar)
1 C fresh cilantro, chopped
1 tsp cumin
1/2 tsp cayenne
Salt and pepper
4 scallions, sliced
1 C black olives, sliced
3 Tbs Earth Balance
3 Tbs flour
1-1/4 C almond milk
1/4 tsp nutmeg
Optional ingredients: Tofutti sour cream, salsa, avocados/guacamole

DIRECTIONS:
Preheat oven to 400. Lightly spray a 9×13 baking pan with cooking spray; set aside. I recommend having all the ingredients chopped, shredded and measured before you get started—it’ll just make things easier on you. In a large skillet, heat the olive oil. Add the bell pepper, zucchini, onion, and chick patties; cook 10 minutes. Stir in the cumin, cayenne, and cilantro.

Meanwhile, in a small sauce pan, melt the margarine. Whisk in a tablespoon of flour to thicken it up. Gradually add the other two while whisking, forming a paste. Whisk in the milk and continue stirring over medium-high heat until it begins to thicken. Remove from heat and season with nutmeg, salt, and pepper.

Pour a third of the sauce onto the bottom of the baking pan and spread as evenly as you can. Next, add a layer of tortilla strips. There’s no rhyme or reason to this step—you can layer them down willy-nilly, just as long they evenly cover the bottom.

Pour half of the vegetable mixture on top of the tortilla strips, then another layer of tortilla strips. I then drizzled another third of the sauce on top.

Repeat layers once more and then top with the vegan cheese, scallions, and black olives. Bake uncovered for 30 minutes. Let it cool 5 minutes before diving into it. Enjoy with sour cream, salsa, and/or guacamole on top.

Vegan King Ranch Casserole

Kelly at Vegan Thyme posted this recipe last week and knowing that the he-gans I live with love casseroles (especially of the Mexican kind), I figured this would be a winner over here. And no surprise, it was. The original recipe calls for Morning Star Vegan Chicken Strips, but I couldn't find those---at least not the vegan ones. They make vegetarian ones, however. So I opted for Boca Chick Patties instead. The great thing about this recipe that Kelly pointed out, is that you can use your favorite vegetables and seasonings---there's no right/wrong way to make this casserole. Next time, I'll add some guacamole or diced avocados on top, otherwise, it was perfect.

Author: Epicurean Vegan

Ingredients

4 Boca Chicken Patties, slightly thawed and diced
1 large red bell pepper, diced
2 medium zucchini, sliced, then quartered
1 small onion, diced
2 tsp olive oil
12 corn tortillas, sliced into strips
1 C vegan shredded cheese (I used a mixture of pepper jack and cheddar)
1 C fresh cilantro, chopped
1 tsp cumin
½ tsp cayenne
Salt and pepper
4 scallions, sliced
1 C black olives, sliced
3 Tbs vegan margarine
3 Tbs flour
1-1/4 C almond milk
¼ tsp nutmeg
Optional ingredients: Tofutti sour cream, salsa, avocados/guacamole

Directions

Preheat oven to 400. Lightly spray a 9x13 baking pan with cooking spray; set aside. I recommend having all the ingredients chopped, shredded and measured before you get started---it'll just make things easier on you. In a large skillet, heat the olive oil. Add the bell pepper, zucchini, onion, and chick patties; cook 10 minutes. Stir in the cumin, cayenne, and cilantro.
Meanwhile, in a small sauce pan, melt the margarine. Whisk in a tablespoon of flour to thicken it up. Gradually add the other two while whisking, forming a paste. Whisk in the milk and continue stirring over medium-high heat until it begins to thicken. Remove from heat and season with nutmeg, salt, and pepper.
Pour a third of the sauce onto the bottom of the baking pan and spread as evenly as you can. Next, add a layer of tortilla strips. There's no rhyme or reason to this step---you can layer them down willy-nilly, just as long they evenly cover the bottom.
Pour half of the vegetable mixture on top of the tortilla strips, then another layer of tortilla strips. I then drizzled another third of the sauce on top.
Repeat layers once more and then top with the vegan cheese, scallions, and black olives. Bake uncovered for 30 minutes. Let it cool 5 minutes before diving into it. Enjoy with sour cream, salsa, and/or guacamole on top.

Sweet Potato, Kale and Black Bean Fajitas

March 16, 2011 by epicureanvegan

I’mmmm baaaacckkk! And boy, does it feel good. I had an amazing conference experience that you can read about at Folsom’s 93 and then a fabulous respite up in the mountains where we got to spend time with some great friends and just relax. It was the perfect opportunity to try out a new recipe from my friend at Tried and Tasted Recipes and it was absolutely delicious! I will be making this again and again. It makes quite a bit, as we fed about 8 and still had leftovers.

INGREDIENTS:
3 Tbsp extra virgin olive oil, divided
1 large or 2 medium sweet potatoes, peeled and chopped into 1/4 inch cubes (I used 2)
2 red bell peppers, diced
1 large red onion, diced
10 cloves garlic, minced, divided
1 large bunch of kale, rinsed and roughly chopped
1 can black beans, rinsed and drained (I used 1-1/2 cans)
2 tsp ground cumin, divided (I recommend more)
1 tsp ancho chili powder (again, I suggest adding more)
Freshly ground salt and pepper
8 tortillas
Optional ingredients: Cilantro, Tofutti sour cream, vegan shredded cheddar or pepper jack cheeze, guacamole

DIRECTIONS:
In a large saucepan, heat 2 tablespoons of olive oil and add 6 cloves of minced garlic; saute 5 minutes. Add the potatoes and peppers, and saute another 5 minutes. Stir in 1/2 tsp of the cumin and the ancho chili powder. Turn to medium heat and cook for 10 minutes, then season with salt and pepper.

In a smaller saucepan, heat the remaining 1 tablespoon of olive oil and garlic. Add the beans and kale; stir once and cover for 2-3 minutes, or until the kale has cooked down. Season with the rest of the cumin and more salt and pepper.

Serve a scoop or two of each mixture onto warmed flour tortillas with Tofutti sour cream, cilantro, cheeze, and guacamole. You won’t be disappointed—they are outstanding!

Sweet Potato, Kale and Black Bean Fajitas

This recipe comes from my friend at Tried and Tasted Recipes and it was absolutely delicious! I will be making this again and again. It makes quite a bit, as we fed about 8 and still had leftovers.

Author: Epicurean Vegan

Ingredients

3 Tbsp extra virgin olive oil, divided
1 large or 2 medium sweet potatoes, peeled and chopped into ¼ inch cubes (I used 2)
2 red bell peppers, diced
1 large red onion, diced
10 cloves garlic, minced, divided
1 large bunch of kale, rinsed and roughly chopped
1 can black beans, rinsed and drained (I used 1-1/2 cans)
2 tsp ground cumin, divided (I recommend more)
1 tsp ancho chili powder (again, I suggest adding more)
Freshly ground salt and pepper
8 tortillas
Optional ingredients: Cilantro, Tofutti sour cream, vegan shredded cheddar or pepper jack cheeze, guacamole

Directions

In a large saucepan, heat 2 tablespoons of olive oil and add 6 cloves of minced garlic; saute 5 minutes. Add the potatoes and peppers, and saute another 5 minutes. Stir in ½ tsp of the cumin and the ancho chili powder. Turn to medium heat and cook for 10 minutes, then season with salt and pepper.
In a smaller saucepan, heat the remaining 1 tablespoon of olive oil and garlic. Add the beans and kale; stir once and cover for 2-3 minutes, or until the kale has cooked down. Season with the rest of the cumin and more salt and pepper.
Serve a scoop or two of each mixture onto warmed flour tortillas with Tofutti sour cream, cilantro, cheeze, and guacamole. You won't be disappointed---they are outstanding!

Mexican Fettuccine

March 8, 2011 by epicureanvegan

I’ve had some sun-dried tomato pasta in the pantry for a while, so I decided it was high time to do something with it, but any type of pasta will do for this meal. After taking his first bite, The Husband remarked, “Now that’s a smorgasbord of flavors!” It was definitely flavorful and it seemed to gather steam with every bite!

INGREDIENTS:
8-oz sun-dried tomato fettuccine
1/2 C walnuts, chopped
1/2 C salsa
2 C spinach, chopped
1/2 C black olives, sliced
2 Tbs olive oil
2 Tbs nutritional yeast flakes
2 Tbs water
Salt and pepper, to taste
2 green onions, sliced
Tofutti sour cream
Cilantro

DIRECTIONS:
Cook pasta according to package instructions. In the meantime, in a medium sauce pan, toast the walnuts for about 3 minutes. Add the salsa, spinach, black olives, olive oil, nutritional yeast flakes, water, salt, and pepper. Combine well and let simmer on a low heat until spinach has cooked down and everything is heated through.

Top individual servings of pasta with the sauce, a dollop of Tofutti sour cream, cilantro and green onions. Enjoy!

Mexican Fettuccine

I've had some sun-dried tomato pasta in the pantry for a while, so I decided it was high time to do something with it, but any type of pasta will do for this meal. After taking his first bite, The Husband remarked, "Now that's a smorgasbord of flavors!" It was definitely flavorful and it seemed to gather steam with every bite!

Author: Epicurean Vegan

Ingredients

8-oz sun-dried tomato fettuccine
½ C walnuts, chopped
½ C salsa
2 C spinach, chopped
½ C black olives, sliced
2 Tbs olive oil
2 Tbs nutritional yeast flakes
2 Tbs water
Salt and pepper, to taste
2 green onions, sliced
Tofutti sour cream
Cilantro

Directions

Cook pasta according to package instructions. In the meantime, in a medium sauce pan, toast the walnuts for about 3 minutes. Add the salsa, spinach, black olives, olive oil, nutritional yeast flakes, water, salt, and pepper. Combine well and let simmer on a low heat until spinach has cooked down and everything is heated through.
Top individual servings of pasta with the sauce, a dollop of Tofutti sour cream, cilantro and green onions. Enjoy!

Cuban Black Bean and Potato Soup

February 15, 2011 by epicureanvegan

This comes from the latest issue of Vegetarian Times and was pretty easy to make. I altered a couple of things and it made a comforting, hearty meal.

INGREDIENTS:
1 medium onion, diced (1-1/2 C)
1 small red bell pepper, diced (1 C)
1 small green bell pepper, diced (1 C)
6 cloves garlic, minced
6 C cooked black beans, (I used canned–drained) divided
3 medium potatoes, diced (2-1/2 C)
2 Tbs white wine vinegar
1 Tbs cumin
1 Tbs fresh oregano leaves (I used dried)
1 bay leaf (I left this out)
1/2 tsp salt
Green onions, sliced for a garnish
Optional: vegan cheddar, Tofutti sour cream, salt and pepper

DIRECTIONS:
In a large soup pot, saute the bell peppers, onions and garlic in a bit of water or vegetable broth for 2-3 minutes.

Transfer to a blender (or food processor) and blend until smooth.

Add 3 of the 6 cups of black beans, as well as 6-7 cups of water. I think a low-sodium vegetable broth would be great, too. Puree until the mixture resembles a thick soup. I didn’t have enough room in my food processor for all of this, so I pureed what I could, transferred half the mixture back to the soup pot, then pureed the rest with the rest of the water. Transfer to the soup pot and add the rest of the beans, potatoes, vinegar and seasonings. Bring to a simmer; reduce to medium-low heat, cover, and simmer for 20 minutes. Garnish each serving with green onions and/or other optional ingredients. Enjoy!

Cuban Black Bean and Potato Soup

This comes from the latest issue of Vegetarian Times and was pretty easy to make. I altered a couple of things and it made a comforting, hearty meal.

Author: Epicurean Vegan

Ingredients

1 medium onion, diced (1-1/2 C)
1 small red bell pepper, diced (1 C)
1 small green bell pepper, diced (1 C)
6 cloves garlic, minced
6 C cooked black beans, (I used canned--drained) divided
3 medium potatoes, diced (2-1/2 C)
2 Tbs white wine vinegar
1 Tbs cumin
1 Tbs fresh oregano leaves (I used dried)
1 bay leaf (I left this out)
½ tsp salt
Green onions, sliced for a garnish
Optional: vegan cheddar, Tofutti sour cream, salt and pepper

Directions

In a large soup pot, saute the bell peppers, onions and garlic in a bit of water or vegetable broth for 2-3 minutes.
Transfer to a blender (or food processor) and blend until smooth.
Add 3 of the 6 cups of black beans, as well as 6-7 cups of water. I think a low-sodium vegetable broth would be great, too. Puree until the mixture resembles a thick soup. I didn't have enough room in my food processor for all of this, so I pureed what I could, transferred half the mixture back to the soup pot, then pureed the rest with the rest of the water. Transfer to the soup pot and add the rest of the beans, potatoes, vinegar and seasonings. Bring to a simmer; reduce to medium-low heat, cover, and simmer for 20 minutes. Garnish each serving with green onions and/or other optional ingredients. Enjoy!

Cabbage and Portobello Tacos

Chili Stew

Easy Tostadas

Tortilla Lasagna

Gluten-Free & Vegan Mexican Casserole

Potato and Kale Enchiladas

Vegan King Ranch Casserole

Sweet Potato, Kale and Black Bean Fajitas

Mexican Fettuccine

Cuban Black Bean and Potato Soup

Categories

Archives

Popular Posts