Vegan spinach and potato enchiladas

Ok, enchilada with chili and vegan slaw of awesomeness. It’s a complete meal.

For the enchiladas:
Preheat oven to 400.
Saute 1 onion and 2-3 garlic cloves with about 3 cups of spinach (I used frozen). Meanwhile, boil and mash two smallish potatoes. Season with salt and pepper.

For the enchilada sauce: blend together 1 can (small) chilies in adobo sauce, 3 cups of water, 4 garlic cloves, 1 tsp cumin, 1 tsp oregano, 1 tsp sugar, 1 TBL vinegar, salt and pepper. Blend until very smooth. Then blend in 2 TBL cornstarch.

Pour 1/2 inch of sauce into a large baking dish (9 x 12 is good). Then roll your enchiladas, this should make about 10 with small corn tortillas. Pour additional sauce on top. Bake about 15-20 minutes or until crisp.

Spiced red lentils with cabbage and spinach AND potato-cado salad

For the cabbage and spinach: Heat Earth Balance in a dutch oven and add 1/2 tsp mustard seeds, allow the seeds to pop. Then add 1 diced onion with 2 garlic cloves and saute 1-2 minutes. Add ginger, cumin, and turmeric. Add 2 cups cabbage and 2 cups spinach. Cover and cook on medium-low for 1 hour until soft. Do not add water.

For the lentils: Saute 1 diced onion with 3-4 garlic cloves and 1 inch of chopped fresh ginger. Add 1 TBL paprika, 1 TBL cayenne, and 1/2 tsp turmeric. Add 2 cups red lentils, 6 cups water, and 1 faux chicken bullion. Bring to a boil, the cook covered on medium until lentils are soft. Uncover slightly and allow lentils to thicken about 30 minutes. Add salt to taste.

Serve with potato-cado salad.

This picture sucks, which is the main reason I didn’t give this dish its own post. Sorry about that.

Chop 4 yukon gold potatoes and boil 10-15 minutes until tender. Drain and rinse in cold water.

While the potatoes cook, chop 4 TBL fresh cilantro, 1/2 cup white onion, and 1 ripe avocado. Pour 2 TBL lemon juice and 2 TBL white vinegar into a small bowl and season generously with salt and pepper. Add onion and cilantro and mix well.

When the potatoes are done, mix them together with the avocado and salad dressing. Refrigerate at least 4 hours.

Aloo palak and mung bean dal

Blend together 1 onion, 3 garlic cloves, and about 1-1.5 cups of tomatoes (canned or fresh). Saute mixture in a dutch oven with a small amount of Earth Balance. Cook about 5 minutes to get out the raw smell. Add 2-3 chopped potatoes and bring to a boil. Cover and reduce heat slightly. Cook until potatoes are easily forked. Add 3-4 cups spinach and cook about 10 minutes on medium. Season with salt and pepper, or add more Earth Balance if you like a richer flavor.

For the mung beans, saute onion, garlic, ginger, and turmeric in a pot. Add 2 cups mung beans and 4 cups water. Bring to a boil and cook until very tender. Add more water if needed.

Gluten-free, soy free, vegan spanikopita

Although not as flakey as traditional spanikopita, it’s worth the time and effort to make these flavorful little pockets. If you are feeling crafty, you could make them into fancier shapes.

To make 6, you will need:

6 8-inch rice paper wrappers

1 small onion, diced

1 clove garlic, minced

1/2 bag frozen spinach

1/2 cup Daiya vegan mozzerella

1 tsp sumac

1 tsp oregano

1 tsp parsley

1 tsp dill

1 TBL lemon juice

salt and pepper to taste

1 egg replacer (we used Ener-g)

2 TBL melted vegan butter or olive oil

warm water in a bowl

First, saute onion and garlic on medium heat until the onion is very soft and translucent. Add a little salt and pepper and cook for another minute. Add frozen spinach and cook until the spinach is thawed and most of the liquid has evaporated. Turn off the heat and remove the pan from the burner. Stir in the seasonings, vegan cheese, and egg replacer. Set filling aside.

Preheat the oven 375 and prepare a baking sheet with parchment paper.

To prepare the shells, melt the vegan butter or pour the 2 TBL olive oil into a small bowl. Prepare the warm water in a separate bowl. Place 1 rice wrapper on a plate (or piece of wax paper) and spread butter on one side. Flip over and moisten with warm water on the other. Use enough water that the wrapper becomes flexible. Scoop about 1/4 cup of filling in the middle, then fold and seal the pocket. Place on the baking sheet with parchment paper. Pour any extra butter over the tops of the spanikopita.

Bake 20-25 minutes, or until the skin turns brown and crisp.

Serve with an awesome salad with hummus and hot sauce!

Vegan lentil and tofu curry

This dish is loosely inspired by rendang, but never having eaten rendang, nor having all the ingredients, I can’t say it is authentic. If you like a sour and spicy dish though, this is for you.

1 onion, chopped

6 Thai chilis

4 garlic cloves

2-3 TBL fresh ginger, chopped

2 TBL lemon juice

1 tsp turmeric

1 tsp salt

1 tsp sugar

1/4 cup water

1 tsp tamarind paste

1 tsp 5-spice powder

1 tsp garam masala

1 tsp parsley (We didn’t have any cilantro)

3 TBL unsweetened dried coconut

1 can light coconut milk

1/2 block tofu, cubed, seasoned with salt, pepper, and cayenne

1 cup red lentils

Extra water as needed

Blend until smooth  spices, lemon juice, tamarind, onion, garlic, chilis, sugar, and 1/4 cup water. Set aside. In a dutch oven, heat 1 tsp olive oil and fry tofu until browned and firm. Reduce heat and add dried coconut and cook until lightly toasted. Carefully pour in the blended spices and stir with the tofu. Add lentils and coconut milk. Add additional water to cover. Cook covered on medium heat for 1 hour. Stir often to prevent the lentils from sticking. Continue to add additional water if needed.

Serve over rice with garlic steamed spinach.

Tofu with cashew red pepper sauce and aloo palak

We saw a recipe for simla mirch paneer at Mirch Masala , which sounded creamy and spicy, and fun to veganize. To balance the meal, we paired with the aloo palak, rice, and a crunchy salad.

Tofu with cashew red pepper sauce

1/3 c. raw cashews

1 red bell pepper, cut into small pieces

1 tsp garam masala

1 tsp fresh ginger, sliced thinly

4 Thai green chiles

12 oz. firm tofu, cut into 1 inch pieces and pan fried lightly on all sides

1 c. rice milk

1 c. water


Bring water to boil in a sauce pan. Add the cashews, bell pepper, ginger, and chiles. Bring it to a boil and then lower the heat to medium-low. Cover and cook till the bell peppers are tender. Cool and puree them in a blender/food processor, or transfer to a tall container and puree with an immersion blender. Return mixture to the pot. Add the salt, garam masala, and rice milk. Bring to a low boil, then add the pan fried tofu. Simmer on low heat about 20 minutes. (The original recipe suggests garnishing with cilantro, which would have been great, if we’d had some on hand!)

Aloo palak (potatoes and spinach)

4 Yukon potatoes, cut into 1 inch pieces and boiled until cooked (8-10 minutes)

1 16 oz. bag frozen spinach leaves

1 onion

2 TBL tomato paste

1 tsp fresh ginger sliced

1 TBL garlic minced

1 tsp cumin seeds

1 tsp turmeric

1 tsp curry powder

1 tsp cayenne

1-2 cups water


In a dutch oven, heat 1 tsp Earth Balance and add cumin seeds. When seeds begin to pop, add garlic, ginger, and onions. Cook 4-5 minutes until onions are soft. Add tomato paste and other spices. Add spinach and as much water as needed. Bring to a boil, then add potatoes and reduce to a simmer. Cover and cook 30 minutes.

Vegan spinach dip with black beans and rice

I wanted a giant veggie burger with lots of gloppy toppings and a mountain of beer battered fries. However, there were no veggie burgers in the freezer and I was not going to the store as we just shopped yesterday. Also, store bought veggie burgers are kind of lame compared to delicious, homemade burgers. So while I wasted time before yoga, I decided we should have beans and rice AND some kind of creamy spinach dip. Highly skilled information professional that I am, I ignored all the cookbooks to my right and left, and set about googling such things as “spinach dip” and “vegan spinach.” The boolean operator gods smiled upon me and I thought I had two great recipes that when combined would become the world’s greatest baked dip known to vegans and omnis alike.

Again, with the howevers. First, our hand blender died. It wasn’t a total FAIL in that it still turned on, but it sounded puny and it wouldn’t actually grind up anything. We then had to resort to the cuisinart, which means getting it out of the cabinet, etc. Then nothing tasted the way I imagined it would (I don’t know why I thought something with cream cheese and shredded monteray jack would taste exactly like cashews and rice milk, but I had an idea, just roll with it.) So we added and mixed and fussed and tasted. Finally we baked it and that was that.

spinach dip

Vegan spinach souffle

This is a veganized version of my mother’s spinach cheese souffle. It turned out pretty well, by using tofu and cashews for the dairy. Inspiration for the muenster cheese substitute came from Veg Family. The ingredient list seems long, but it’s very quick and you probably have most of the items in your kitchen already.spinch cheeze souffle

½ lb. firm tofu, frozen, then thawed
2 TBL. raw cashews
1/4 c. water
2 TBL. nutritional yeast
2 TBL. lemon juice
1 TBL. tahini
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. coriander
1/2 tsp. paprika
10 oz. pkg. frozen leaf spinach
3 egg replacers (I used Ener-G)
salt & pepper to taste

Preheat the oven to 350. Blend cashews and water in a food processor or blender. In a large bowl, mix all spices, lemon juice and tahini with cashew paste. Crumble the tofu with your fingers and add to the bowl. Stir in spinach until it well combined. Season with salt and pepper. Pour in “buttered” casserole dish or 8 x 8 baking pan and bake for 50 minutes at 350” or until top is slightly browned.

Roasted Eggplant with Fontina, and more

1 eggplant
olive oil
homemade spaghetti sauce
whole wheat angel hair
madrigal baby swiss
some kind of stinky cheese that began with the letter R

Preheat oven to 400.

Slice eggplant into 1/4 inch thick pieces. Lay on paper towels and lightly salt. Allow to sweat for about 30 minutes. Remove paper towels and rinse.

Lightly oil eggplant slices and place in baking dish. Bake for about 10 minutes, flip over, and bake another 10 minutes, or until slightly browned. Remove from oven.

Grate cheeses. Pour a layer of sauce into a baking dish, place eggplant slices on top and season with pepper. Cover with a layer of cheese and then another layer of sauce. Repeat with next slices of eggplant, cheese, and top with remaining sauce. Bake at 400 for 15-20 minutes, until cheese is melted and sauce is bubbling. Serve over cooked angel hair pasta.

The second night, we added sauted spinach to the eggplant and sauce mixture. Delicious!