Saturday, April 30, 2016

Tuesday, April 26, 2016

Sweet Potatoes and Veg

http://letnacholibre.blogspot.com/2014/07/sweet-potatoes-and-greens.html

Sorta did this again.  Put salsa on top instead of the tahini bit.

Thursday, April 21, 2016

Sunday, April 17, 2016

Vegan Enchiladas with Cilantro Avocado Cream Sauce

http://ohsheglows.com/2011/05/04/vegan-enchiladas-with-cilantro-avocado-cream-sauce-2/

We mostly doubled this.  Yum.  And may have drank entirely too many margaritas...


Yield: 4 Enchiladas

Ingredients:
1 tbsp extra virgin olive oil
1 onion, chopped (~2 cups)
2 garlic cloves, minced
1 cup sweet potato, chopped (or zucchini)
1 bell pepper, chopped
2 handfuls spinach, chopped
1 can black beans (~2 cups), drained and rinsed
Enchilada sauce or Pasta sauce (about 2.5 cups)* see note
1 tbsp nutritional yeast (optional)
1.5 tsp ground cumin
1-2 tbsp fresh lime juice, to taste
1/2 tsp kosher salt, or to taste
1/2 tsp garlic powder
1 tsp chili powder, or to taste
4 whole grain tortilla wraps (I used Food for Life Ezekiel)
Cilantro Avocado Cream Sauce, to pour on top (recipe below)
Green onion & chopped cilantro, to garnish

Directions:
1. Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas. Pre-cook the chopped sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside.

2. In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the chopped pepper, pre-cooked sweet potato, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.

3. Now add in your enchilada or pasta sauce. Stir well, and add in your seasonings: nutritional yeast (optional), cumin, fresh lime juice, salt, garlic powder, chili powder- all to taste. Adjust seasonings if necessary. Stir well.

4. Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining 3 tortillas and leave a bit of filling left to spread over the top. Sprinkle with vegan cheese if preferred.

5. Bake tortillas at 350F for 18-20 minutes. Meanwhile, make your Cilantro cream sauce (see below). When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped cilantro and green onion. Serve immediately. Makes 4 enchiladas.

Note: Depending on what kind of sauce you use, you will have to adjust the seasonings to taste. I used a pasta sauce so I likely needed more seasonings to achieve the taste I desired.

Cilantro Avocado Cream Sauce

Yield: ~1.25-1.5 cups

Ingredients:

1 & 1/4 cup avocado flesh (i.e. 2)
2 tbsp water, or more as needed to thin out
2-3 tbsp lime juice, to taste
1 tsp apple cider vinegar (optional)
1 cup packed fresh cilantro
1 tsp kosher salt, to taste
1/2 tsp garlic powder
3/4 tsp ground cumin
Black pepper, to taste
Red pepper flakes or cayenne pepper, to taste


Directions:


1. In a food processor, process the avocado flesh and water until creamy. Now add in the rest of the ingredients and process until smooth and well blended. Use immediately for best results.

Thursday, April 14, 2016

African Peanut Butter Stew

One pot, pg 116. Chicken, peppers, sweet potato, rice. Next time halve the chicken breasts or more.  Needed an extra 5-10 minutes. It was rather rice heavy, but still pretty filling and good.

Wednesday, April 13, 2016

Sausage + Taters

Made some sausages with onions and apples.  Sauteed some sweet taters with greens and added almonds.

Sunday, April 10, 2016

Broccoli Marranca

Moosewood, pg 129.  It was supposed to be with cauliflower, but we used broccoli instead.  Mushrooms, millet, onion, garlic, paprika.  Sautee the veg while the millet cooks, then combine, add cheese and bake for 30 minutes.

The millet cooked weirdly.  It was kind of mushy and crunchy at the same time.  Not sure what the deal is with that, or if we cooked it wrong.  We added maybe an extra 1/4 to 1/2 cup water.

Thursday, April 7, 2016

Kitchari

http://letnacholibre.blogspot.com/2016/01/brown-rice-mung-bean-kitchari.html

Made this again.  Basically did it like last time (tripled it).  Used mushrooms, asparagus and cauliflower.  Was going to use broccoli but it didn't fit.

Soaked the rice and mung beans together.

It probably need 15 minutes or so under pressure to fully cook the rice.

Friday, April 1, 2016

Black Bean Quinoa Crock Pot

http://letnacholibre.blogspot.com/2014/06/black-bean-and-quinoa-enchilada-bake.html

But we did it in the crock pot this time. Added a can of diced tomatoes, and used mild diced green chilis instead of the jalapeños. Put all ingredients in the crock pot and cook on high for 3 hours.

This made this even easier than it usually is. The only beef was the onions were a bit crunchy still.