It’s already day 2 and we’re behind. But we have a great MoFo them this year, VEGAN GLUTEN-FREE NOODLES. Joins us for an exploration of noodle dishes from around the world, including soups, raw noodles, stir-fries, and more!
To continue our somewhat related to St. Patrick’s Day celebrations we made Chef Chloe’s Chocolate Beer Cupcakes into a cake and frosted it with a vegan cream cheese Bailey’s style topping (blend together 1/3 cup vegan cream cheese, 1/3 coconut Earth Balance, 1 TBL sugar, 1 TBL melted chocolate chips, 1 TBL coffee, 1 TBL whiskey. Then refrigerate topping for 30 minutes before frosting the cake.)
We saw a recipe for “Enchiritos” that sounded really good, but we didnt’ have any flour tortillas, and then by the time we made some other changes, our recipe was actually just “beef” and bean enchiladas. And damn tasty!
Ingredients: 1 package frozen Boca crumbles (or other beef-type crumbles)
1 can refried beans 1 onion, diced
1 package of taco seasoning (or make your own)
1/2 cup water
1 cup Daiya pepper jack (or other veg cheeze)
Enchilada sauce (1 10 oz can tomatoes with chilies, 2 TBL tomato paste, 1/2 onion chopped, 2 garlic cloves, 1 jalapeno, 1/2 tsp cumin, 1/2 tsp oregano, 2 tsp chili powder, 1/2-1 cup water…blend until smooth and desired thickness)
Preheat oven to 400. Saute the onions in a little olive oil, then add the Boca crumbles, water and taco seasoning. Cook until cumbles are warm. Add in refried beans and set aside.
Make enchilada sauce. Or open a can.
Prepare a baking dish with a little olive oil or cooking spray. Heat tortillas slightly so they are easy to roll. Place a generous scoop of the beans/Boca mixture in the tortilla, add a TBL of Daiya, then roll tightly. Place seam-side down in the baking dish. When you have filled up the baking dish, top enchiladas with sauce and sprinkle on some extra cheese. Bake about 10-15 minutes uncovered.
Inspired by One Sweet Vegan’s Enchiritos!
No recipes today, sorry. Use this recipe for vegan cornbread and the Cuban Black Bean soup in Viva Vegan! The only thing we changed was to use a red bell pepper instead of green (cuz that’s what we had on hand) for the soup. Otherwise, just follow the instructions and feast like a queen (or king, what have you). The cornbread would be great with some Daiya , diced jalapenos, or corn kernals, too.
We finally made some of the dishes from Kittee’s Papa Tofu Loves Ethiopian Food! Buy this zine. Don’t be stupid. Unfortunately, we never got off our asses to make the injera fakeouts, so we had to serve this over rice. IT WAS STILL AWESOME.
Even though we waited until the last minute to start cooking, we made the berbere paste (delectable spices) and the niter kibbeh (spiced “butter”) which are the most important parts of the dishes. Then we made the greens and the red lentils. With two of us prepping and cooking, it took under 90 minutes to prepare anything. And now we have leftover berbere ready for the next round. OH YEAH.
Full disclosure, the roasted turnips and potatoes were cooked with Bajan seasoning from Caribbean Vegan, but a little fusion meal never hurt anyone.