Chili Mac

Topped with guacamole.

Before baking.

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:

Spinach Enchiladas

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.

Vegan Gluten Free Pizzas

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.

Nacho Dip

Super easy, super tasty, and not for the super bowl.

Ingredients:
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!

Black Bean and Beet Greens Enchiladas

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).

Sweet Potato-Black Bean-Kale Tacos

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.

Mexican Torta Sliders for Banana and Coffee Iron Chef Challenge

This is our first Iron Chef challenge, so yay! The challenge was to use bananas and coffee in an unexpected way and without the help of a standard recipe.

For the beans:
1/2 cup very strong coffee
1 can black beans, drained
1/2 tsp cumin
1/2 tsp smoked paprika
3 garlic cloves, minced
1 shallot, minced
1 jalapeno, sliced
1 tsp olive oil
salt and pepper to taste

In a small pot, saute garlic, shallot, and jalapeno in olive oil for 2-3 minutes, then add beans and coffee. Bring to a boil, then reduce to medium and add spices. Cook 15 minutes or until most of the liquid has been absorbed. Mash the beans and continue to cook another 5 minutes, or until the beans are thickened to your liking. Taste for salt and pepper.

For the banana-cilantro mayo:
1/2 medium banana
2 TBL tahini
1 tsp garlic
2 TBL apple cider vinegar
1/4 cup fresh cilantro
black pepper

Blend ingredients together until smooth and whipped.

Put it all together:


Additional ingredients: mozzarella Daiya, sliced black olives, romaine lettuce, cherry tomatoes

On a baguette or other sandwich roll type bread, spread banana mayo on one side and add lettuce and tomato. On the other half, add coffee-black beans, black olives, and Daiya. Carefully put sandwich halves together.

Serve with sweet potato fries!

Gluten-free, vegan Mexican pizza, with squash-zucchini crust

We’re getting tons of squash, zucchini, and cucumbers from our CSA, and to be honest, these aren’t my favorite foods. Luckily, it turns out that you can make pizza out of almost anything. Bye-bye squashies!

Here’s the play by play:

Grate about 2 pounds of squash and zucchini using the fine setting on your hand grater or food processor. Squeeze out excess water and let the vegetables sit for 15-20 minutes. Squeeze excess water again. Mix together 1/4 cup rice flour or gluten-free baking mix, 3 EnerG egg replacers (or flax seed, etc.), 1 TBL olive oil, a pinch of salt, black pepper, and 1/2 tsp garlic powder.

Line a large cookie sheet with parchment paper and press the dough so that it is very thin, about 1/4 inch thick. Bake at 500 15-20 minutes until golden brown.

Layer black bean dip, fresh cilantro, jalapenos, tomatoes, corn, and Daiya or other vegan cheese on top.

Bake 15-20 minutes at 450.

Remove from oven and allow pizza to cool 5 minutes before cutting. Top with fresh avocado or homemade guac!

Vegan whole wheat crust pizzas

It’s Sunday, which means lots of cooking around here. This week has so many tasty meals that I’m really excited about. Tonight we made pizzas using half whole wheat flour in a our favorite recipe.  We make a double batch of dough, divide each batch into 4 instead of 2 pizzas for 8 total, and bake the pizzas in lightly oiled cake pans. Then we freeze the leftover dough in individual portions. Easy!

Pizza 1 has sundried tomatoes, Daiya vegan cheese, olives, and fresh basil. This is the best thing I’ve eaten in awhile.

Pizza 2 has asparagus, mushrooms, and Daiya. This was excellent, too, but it could have used some garlic or shallots. Next time!