Vegan Enchilada Stack

An easy enchilada recipe from scratch!

Makes 2 stacks.

Ingredients:
-8 corn or small flour tortillas
For the filling:
-3 cups fresh spinach
-2 teaspoons minced garlic
-1 Tablespoon lime juice
-8 oz extra firm tofu, crumbled
-2 cups black beans or 1 (15 oz) can, drained and rinsed
-2 ears of corn
-1 Tablespoon chili powder
-Salt to taste
Optional:
-About 3 teaspoons nutritional yeast (see option in directions)
-1 cup vegan cheese (see option in directions)
-Avocado, for garnish
-Olives, for garnish

 
For the Homemade Red Enchilada Sauce:
Recipe from Little Spice Jar.
-1 chipotle pepper + 1 tablespoon adobo sauce (the stuff the chipotle comes packed in)
-3 cups chicken or vegetable stock
-3 tablespoons olive oil
-3 tablespoons all-purpose flour
-1 (8 oz) can tomato sauce
-4 tablespoons chili powder
-¾ teaspoon garlic powder
-½ teaspoon cumin powder
-½ teaspoon dried oregano
-½ teaspoon onion powder
-¾ teaspoon salt

For the Cashew Crema: 
Recipe from The Simple Veganista.

-1 cup raw cashews, soaked for 2+ hours

-1 teaspoon apple cider vinegar (optional)

-2 tablespoon fresh lime or lemon juice

-1/4 teaspoon smoked paprika

-1/2 teaspoon onion powder

-salt, to taste

-1/2 - 3/4 cup water
Directions: 
Make the Cashew Crema first because this takes the longest.

For the Cashew Crema:

This can be made in advance, a day or two and kept in the fridge, or you can assemble it while the enchiladas are cooking as long as you soak your cashews first. Soak cashews in two cups water for 2+ hours, drain and rinse well. Place cashews, lemon/lime juice, paprika, onion powder, salt and 1/2 cup water into food processor/blender and blend until smooth, about 4 minutes or so. Add additional water, 1 tablespoon at a time, to thin to desired consistency. Taste for flavor. Add more paprika to your liking, but keep in mind the color will change.

For the Homemade Red Enchilada Sauce:
Combine the chipotle pepper, adobo sauce, and ½ cup of the chicken stock in a blender. Blend until the chipotle pepper completely blends down with no solids remaining.

Heat the oil in medium saucepan over medium high heat. Add the flour and whisk for 1 minute, making sure the mixture doesn't stick to the bottom of the pan. Add the tomato sauce, chili powder, garlic powder, cumin powder, dried oregano, onion powder, and salt. Continue to whisk and add in the chipotle pepper mixture. Once the sauce starts to thicken, add in the chicken stock ½ cup at a time. When the sauce is just thick enough to coat the back of the spoon, remove from heat.

Use the sauce immediately or let sauce cool completely before refrigerating in an air tight container for up to 1 week. The sauce can also be frozen. Allow the sauce to cool to room temperature before freezing. To use, simply allow the sauce to defrost in the refrigerator overnight.

For the filling:
In a pan, saute spinach and garlic in the lime juice until wilted.  Place spinach mixture in a bowl and mix in tofu, beans, corn, chili powder, and salt. 

Assembly:
Preheat the oven to 350 deg. F.
Dip one tortilla in the sauce to coat both sides of the tortilla and place on a baking sheet.
Place 1/2 cup of the spinach, corn, black bean filling on top of the tortilla.
Optional: sprinkle nutritional yeast or 1/4 cup shredded vegan cheese on top of filling.
Repeat until you have 4 tortillas in a stack.
After you dip the 4th tortilla, do not add more filling. 
Add extra sauce, vegan cheese, or nutritional yeast if desired. 
Bake for 30 minutes.
Garnish with Cashew Crema (optional: olives and avocado)
Serve.

Red Cabbage Tacos

A healthier alternative to traditional tacos!
Quick and easy!

Ingredients:

-Red cabbage

Filling Options:
-Beans
-Tempeh
-Tofu
-Corn
-Tomatoes
-Avocado
-Salsa or Pico De Gallo
-Rice or Seasoned Cauliflower "Rice"
-Sauteed Potatoes
-Cilantro
-Lettuce
-Spinach
-Onions
-Mushrooms
-Lime juice

In picture:
Red cabbage, spinach, cherry tomatoes, pinto beans, corn from the cob, and avocado.  

Directions:

Peel apart each layer of cabbage.  Fill each shell with desired filling.  Serve!

Vegetable Pearl Couscous

Ingredients:

-2 teaspoons garlic
-1/4 cup red onion, diced
-1 cup vegetable broth
-2 cups water
-1 teaspoon lemon juice
-2 cups pearl couscous
-10 asparagus or 1 bunch, ends cut off and cut into 1" pieces
-1 cup cherry tomatoes, quartered
-1 cup marinated artichokes, (you can dice if you would like)
-1/4 cup fresh parsley
-1/2 teaspoon paprika

Directions:

Saute the onions and garlic for about 30 seconds.
Add the vegetable broth, water, and lemon juice and bring to a boil.
Add the couscous and asparagus and cook for 20 minutes or until couscous has absorbed all of the liquid.
About 3 minutes before couscous is finished cooking, add the tomatoes, artichokes, parsley, and paprika.
Serve warm.

Vegan Cauliflower Crust Pizza

 Crust Ingredients:

-1 large cauliflower
-3 teaspoons Italian seasoning
-1-1/4 cup flour of choice* (I used whole wheat flour)
-1 Tablespoon olive oil
-Salt to taste
-3 Tablespoons chia seeds plus 1/2 cup water
*Note: Use more or less flour depending on moisture of cauliflower

Directions:

Preheat the oven to 425 degrees F.

Mix the chia seeds and the water and let sit for about 5 minutes.  Stirring occasionally.

In a food processor, process the cauliflower.  Place the cauliflower in a frying pan and cook for approximately 5 minutes or until cauliflower is slightly cooked and starts becoming translucent.   In a large bowl, mix the remaining ingredients with the cauliflower.  Add more or less flour depending on the moisture of the cauliflower.

On a greased baking sheet, shape the cauliflower to desired pizza shape.  You should be able to make about 4 small or 2 medium pizzas.
Bake for 30 minutes.
After 30 minutes, add your favorite marinara sauce and toppings.  I used Cucina Antica Tomato Basil Sauce.  It has no preservatives, no added sugar, no added water, and are made with real tomatoes - not paste.
Bake for another 15 minutes and serve.

Topping Suggestions:

Vegetables

Alfalfa Sprouts
Artichoke Hearts
Broccoli
Capers
Tomatoes
Sun Dried Tomatoes
Eggplant
Bell Peppers
Olives
Kalamata Olives
Mushrooms
Onions
Garlic
Spinach
Corn
Watercress
Zucchini
Squash

Nuts

Pine Nuts
Almonds

Herbs and Spices

Basil
Bay Leaf
Chives
Cilantro
Garlic
Jalapeno
Oregano
Parsley

Simple Directions:

Preheat the oven to 425 degrees F.

Mix the chia seeds and the water and let sit, stirring occasionally. In a food processor, process the cauliflower.  Place the cauliflower in a frying pan and cook for approximately 5 minutes or until cauliflower is slightly cooked and starts becoming translucent.   In a large bowl, mix the remaining ingredients and the cauliflower.  Add more or less flour depending on the moisture of the cauliflower.

On a greased baking sheet, shape the cauliflower to desired pizza shape.  You should be able to make about 4 small or 2 medium pizzas.
Bake for 30 minutes.  
After 30 minutes, add your favorite marinara sauce and toppings.  I used Cucina Antica Tomato Basil Sauce.  It has no preservatives, no added sugar, no added water, and are made with real tomatoes - not paste.
Bake for another 15 minutes and serve.

Taco Bean Rolls

Enjoy as a snack or add a side to make it a main meal!

Ingredients:

-1/2 yellow onion
-3 cups pinto beans
-2 teaspoons of your favorite taco seasoning
-1 Tablespoon garlic
-1 (4 oz) can of mild green chilies
-Kernels from 1 ear of corn
-Juice of half a lime
-12 tortillas

Directions:

Preheat oven to 400 deg. F.
Saute onions in a pan over medium heat until translucent.  Add 1 tablespoon of water or vegetable broth at a time if onions start sticking to pan.  Add garlic and taco seasoning.  Mix and turn off heat.

In a bowl, mash beans.  Add onion mixture, chilies, corn, and lime juice to beans.  Add spoonful of mixture to tortillas and roll.
Grease pan so tortillas do not stick.  Cook for 10 minutes or to desired crispiness of tortilla.

Serve with guacamole, pico de gallo, or your favorite dipping sauce. 

Pesto Zoodles

So healthy! So easy!  So delicious!

The pesto can be used as a marinade or on bread.

Ingredients:

-1/3 cup toasted pine nuts + extra for garnish
-2/3 cup olive oil
-A handful (about 20 large leaves) of fresh basil
-1 Tablespoon minced garlic
-3 Tablespoons nutritional yeast
-Optional: A couple squirts of lemon juice

Directions:

Optional:Toast the pine nuts on a pan over medium heat until lightly browned.  Be careful not to burn the nuts.

Add all of the ingredients in a blender or food processor and blend until basil is very fine.

Using a julienne peeler or zoodle / spiral slicer, peel a large zucchini.

Place zucchini in bowl, top with pesto, and garnish with remaining pine nuts. 

Vegan Quinoa Chili

Ingredients:
-2 Small or 1 Large Yellow Onion - Diced
-2 Small or 1 Large Green Bell Pepper - Seeds Removed and Diced
-2 Large Corn on the Cob - Corn Cut from Cob
-3 Jalapenos Peppers - Seeds Removed and Minced
-5 Cloves of Garlic - Minced
-3 Tablespoons Chili Powder
-1 - 28 oz Can of Diced Tomatoes or 3.5 Cups Fresh Diced Tomatoes
-2 - 15 oz Cans of Pinto Beans or 4 Cups Cooked Pinto Beans - Add another cup of beans if desired. 
-3 Cups Vegetable Broth
-1 Cup Quinoa
-Salt and Pepper to Taste
- 1/2 Cup Fresh Cilantro (Optional)

Directions:

 In a large pan, saute the onion, bell pepper, corn, and jalapeno for 10 minutes on medium heat.  Add water or vegetable broth 1 Tablespoon at a time if vegetables start sticking to pan.

Add garlic and saute for 4 minutes.

Add tomatoes, beans, vegetable broth, and quinoa and bring to a boil.  Lower heat and let simmer for 20-25 minutes, until quinoa is cooked.

Salt and pepper to taste.  Add Cilantro is desired.

Enjoy with corn bread, on top of a baked potato, or on a veggie dog.

Find me on Instagram @nommyvegan

Spaghetti Squash with Sauteed Zucchini and Marinara Sauce Topped with Cashew Crumbles

Ingredients:

1 Spaghetti Squash

1 Medium Zucchini

1 Medium Yellow Squash

Marinara: 

1/2 Large Onion

5-7 Tomatoes (4.5 Cups Blended)

4 teaspoons Garlic

2 teaspoons Dried Basil

2 teaspoons Dried Oregano

Salt and Pepper 

Crushed Chipotle Peppers (Optional)

Cashew Crumbles:

1 C Cashews

Eggplant (Optional):

1 Eggplant

1 Tablespoon Thyme

Spaghetti Squash

Microwave Spaghetti Squash for 1 minute.

Cut the squash in half lengthwise.  

Scoop the seeds out.

Option 1: 

Preheat the oven to 400 degrees F.

Cover the bottom of a baking pan with water and place squash in pan, cut side down.  

Cook for 35 to 45 minutes or until tender.  

Option 2:

Cover bottom of a microwaveable glass dish with water and place squash in dish, cut side down. 

Microwave for 12 minutes or until tender.

When squash is cooked let cool slightly and scrape the squash from the skin. 

Sauteed Zucchini and Yellow Squash

Cut the zucchini and yellow squash into approximately 1/4 inch thick rounds.

Heat 1 Tablespoon in a pan on medium heat and saute the zucchini and yellow squash until both sides are soft and browned. 

Add more oil if necessary. 

While the zucchini and yellow squash are cooking, make the marinara sauce. 

Marinara Sauce:

Dice half of an onion and put it in pot and saute with 1 teaspoon of garlic until onions are translucent. 

 

Meanwhile...

Cut tomatoes in half and place in a blender.  

Add tomatoes until you have approximately 4.5 cups of blended tomatoes.  Blend until tomatoes turn to a liquid.  Don't make liquid completely smooth. 

Add tomatoes to the onions and garlic.  

Add the oregano, basil, remaining garlic, crushed chipotle pepper (optional and use as desired), and salt and pepper to taste.  

Cook on medium heat for 10 minutes.  

Cashew Crumbles

Place cashews in a blender or food processor and blend until cashews turn into crumbles... so easy!

 Eggplant (Optional)

Preheat the oven to 400 degrees F.

Cut eggplant lengthwise twice to make 8 pieces

Cut slits in eggplant.  One lengthwise and several wide. 

Sprinkle salt over the eggplant and let sit for 30 minutes.
After 30 minutes, rinse off eggplant thoroughly and pat dry with paper towel.

Place eggplant in baking dish and drizzle oil over eggplant.

Roast in oven for 20 minutes.  

Put spaghetti squash in bowl and top with zucchini, yellow squash, eggplant, marinara, and cashew crumples. 

Find me on Instagram @nommyvegan