Topped with guacamole.
Baked and topped with Daiya.
This is super easy.
5 cups homemade vegan chili
1/2 package Daiya pepperjack, reserve a few tablespoons for topping
1/4 c. Earth Balance
1/4 c. rice milk
1/4 c. nutritional yeast
2 c (dry) g-f spiral noodles, then cooked about 5 minutes
Toppings: guacamole, diced green bell pepper, green onions
Preheat oven to 400 F. Bring a pot of water to a boil. Cook gluten free spirals and drain. Add Earth Balance/margarine, rice milk, nutritional yeast, noodles, and most of the Daiya into an oven safe baking dish or dutch oven and stir well. Add chili, stir. Top with remaining Daiya. Bake about 20 minutes. Allow to cool 10 minutes before serving with your favorite toppings.
Trader Joe’s Brown Rice Fusilli:
This is a sad story. I wanted to show you a picture of the enchiladas plated with black beans and beet salad, but when setting up the shot, the plate slipped and the food spilled all over the couch. So just imagine :)
For the sauce: Blend together 2 cups canned tomatoes, 1-2 jalapenos, 1 small red onion, 4-5 garlic cloves, and 3 TBL tomato paste. Transfer to a pot and bring to a boil. Reduce heat to simmer and cook about 15 minutes. Stir in 1 cup vegan cheese and stir until well combined. Add salt and pepper to taste.
For the enchiladas: Slightly heat corn tortillas so that they are easy to roll. Steam spinach (or use thawed frozen spinach). Prepare a baking dish with a little olive oil on the bottom. Roll up enchiladas and pour sauce on top. Sprinkle with extra vegan cheese if desired. Cover with foil and bake at 400 F for 10 minutes.
We used Bob’s Red Mill gluten free pizza mix and it was fantastic! The full mix makes a lot of dough, so we made two small pizzas and saved a third in the freezer. Usually we prefer a thinner crust, so next time we’ll try for 5 or 6 portions. One pizza has sundried tomatoes, spinach, mushrooms, and Daiya mozzerella. The second has fresh tomato slices, Daiya, basil, and vegan pepperoni.
Super easy, super tasty, and not for the super bowl.
1/2 package Gimme Lean sausage-style
1 can white beans drained and rinsed
1/2 cup water
1 cup tomatoes, diced
1 jalapeno, diced
1 container Wayfare cheeze or 8 oz other vegan cheeze
3-4 green onions, chopped
Heat oil in a pan and saute gimme lean and crumble it until it’s browned. Add tomatoes and jalapeno and cook until very soft.
Meanwhile, rinse and drain white beans, then blend with half cup of water. (We did this to reduce the salt, but you could just blend with the canned liquid.)
In a microwave safe bowl, mix together the cheeze, beans, and sausage mixture. Microwave for 3-4 minutes and stir well. Top with green onions. Serve with chips or over potatoes!
And Daiya! And homemade crust! This is for you, fuckyeahveganpizza. Fuckyeah!
Homemade tortillas are the devil. The filling is beet greens sauteed in garlic and olive oil with a can of drained black beans. For the sauce: blend together 1/2 cup cilantro (stems included), 1 clove garlic, 1/2 cup chopped red onion, 2 TBL lemon juice, 1 TBL Braggs (or soy sauce), 1 Roma tomato, 1 jalapeno (or 2 depending on the heat), and a dash of olive oil.
Roll enchiladas and top with sauce and pepper jack Daiya. Bake covered with foil, 10-15 minutes at 400 F.
Serve with a side of jicama slaw (grated jicama, carrots, red onion, lime juice, and black pepper).
With homemade tortillas!
Aside from the tortillas, this was a super lazyass meal that involved:
- cutting a sweet potato into chunks and microwaving it for 5 minutes
- whipping the sweet potato with unsweetened, plain soygurt
- steaming kale in the microwave
- and heating up black beans with jarred salsa.
For a gourmet touch, we added some pepper jack Daiya.