Enchilada Bake

Ingredients:

1 3/4 cup salsa, divided

2/3 cup crushed tomatoes

2/3 cup water

1/2 tsp cumin

1/2 tsp oregano

1 can vegetarian refried beans

1 red onion, chopped

8 flour tortillas

Daiya dairy-free shredded cheddar cheese

sliced black olives

Toppings: crushed tortilla chips, shredded lettuce, Tofutti dairy-free sour cream

Directions:

Place 1 1/4 cup salsa, crushed tomatoes, water, cumin, and oregano in a sauce pan and bring to a boil.  Reduce heat and simmer for 15 minutes.

Mix refried beans and 1/2 cup salsa together until smooth. 

Ladel ~1/2 cup of the sauce on the bottom of a 9x13 inch casserole dish.  Smear 1 Tbsp of the sauce on a tortilla.  Add beans, onion, shredded cheese.  Wrap and place in the casserole dish.  Repeat until casserole dish is filled.

Pour remaining sauce on top.  Sprinkle with onion and black olives and shredded cheese.  Bake at 350 degrees for 15 minutes.

Serve topped with crushed tortilla chips, shredded lettuce, sour cream, and Avocado Salad

Tex-Mex Black Eyed Peas

Ingredients:

1 1/2 cups dried black eyed peas, rinsed

1 Tbsp olive oil

1 cup chopped onion

2 cloves garlic, minced

1 1/2 cups rice (I used a mixture of brown rice and wild rice)

3 cups vegetable broth

1/2 tsp cumin

1/2 tsp salt

10 oz can Ro-tel (tomatoes and green chilies)

3 cups fresh spinach, coarsely chopped

Daiya dairy-free shredded cheddar cheese

Toppings: chopped cilantro, avocado slices, Tofutti dairy-free sour cream

Directions:

Bring a medium pot of water to a boil.  Add the dried peas and boil for 30 minutes, or until tender (as tender as canned black beans would be  You don't want them to have much of a bite to them, but you don't want them mushy, either.)  When peas are done cooking, drain and set aside.

In a deep medium skillet, heat olive oil at medium heat.  Add onions and cook until softened, about 3 minutes.  Stir in garlic, rice, broth, cumin, and salt.  Bring to a boil.  Reduce heat slightly and cover and cook for about 20 minutes (until rice has almost absorbed all of the liquid).  

Preheat oven to 350 degrees.  Scrape rice mixture into a large bowl.  Add peas, tomatoes, spinach, and a  handfull of shredded cheese.  Stir it all together and place into a 9 x 13 inch casserole dish.  Bake uncovered for 20 min.  Sprinkle another handfull of cheese on top and bake for an additional 10 minutes, just until cheese is melted.

Serve in bowls topped with sour cream, cilantro, and avocado slices.

Recipe adapted from: http://www.recipegirl.com/2011/12/29/tex-mex-black-eyed-pea-casserole/

Enchilada Casserole

Ingredients:

8 oz rotini pasta

1 tsp olive oil

1 medium onion, chopped

3 medium bell peppers, variety of colors, chopped

1 medium jalapeno, seeded and chopped (optional)

1 Tbsp taco seasoning

15 oz can black beans, rinsed

2 cups enchilada sauce

1/2 cup shredded non-dairy cheese (I use Daiya brand)

1 cup chopped green onion

Toppings: tortilla chips, avocado, etc.

Directions:

Prepare pasta according to package directions.  Drain and set aside. 

In a large skillet over medium heat, heat olive oil and saute onion, jalapeno (optional), and bell peppers until soft, about 7 min.  Add taco seasoning, black beans, 1/2 of enchilada sauce.  Mix well and cook for another 5 minutes.  Stir in cheese, pasta, and green onion. 

Spread 1/2 of remaining enchilada sauce on the bottom of a 9x13-inch dish.  Empty skillet into casserole dish.  Spread remaining enchilada sauce on top and add extra cheese if desired.

Bake at 350 degrees for 15-20 minutes.  

Serve topped with crushed tortilla chips and avocado slices.  I served with steamed green beans for a complete meal.

Recipe taken from: http://onceamonthmom.com/vegan-enchilada-casserole/

Ultimate Vegan Lasagna

Ingredients:

olive oil

1 large onion, chopped

1/2 cup fresh basil, chopped

2 packages (14 oz each) water packed tofu, firm or extra firm

a few handfulls of fresh spinach, coarsely copped

1/2 cup soy sour cream (Tofutti brand is good)

1/2 cup soy cream cheese (Tofuttie brand again - if you don't have any cream cheese on hand, you can use 1 cup of the sour cream instead of both sour cream and cream cheese)

1/4 cup lemon juice

1/4 cup sugar (I use cane sugar, since it is less refined)

1 tsp salt

1 tsp garlic powder

1 tsp onion powder

1 large jar of Pasta Sauce, low sodium

~12 lasagna noodles, no boil kind

12 oz soy burger crumbles

1 cup Daiya non-dairy shredded mozzarella cheese

Directions:

Preheat oven to 375 degrees. 

Pour about 1 Tbsp olive oil in the bottom of a skillet and heat over medium-high heat.  Add onion and saute until soft and translucent. 

To make Filling:

Drain the tofu and pat dry with a paper towel.  Place in a large bowl and mash tofu with a potato masher.  Add onion, basil, spinach, sour cream, cream cheese, lemon juice, sugar, salt, garlic powder and onion powder and mix together until combined.

To make Lasagna:

Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish.  Top with 4 lasagna noodles, overlapping noodles as necessary.  Top noodles with 1/2 of the filling.  Ladle another layer of sauce on top of the filling.  Top with another layer of lasagna noodles.  Top the noodles with the remaining 1/2 of the filling.  Top filling with the soy burger crumbles.  Ladle another layer of sauce over the crumbles.  Top with the top layer of lasagna noodles.  Finally top noodles with the remaining sauce.  

Cover with foil and bake for 30 minutes.  Uncover and bake for an additional 15 minutes.  Top with cheese and place back in the oven for 5 minutes until cheese is melted.

Serve with a tossed garden salad or steamed vegetable and garlic toast for a complete meal.

Recipe adapted from: http://www.vegetariantimes.com/recipe/ultimate-vegan-lasagna/ and Give Them Something Better by Stephanie Howard and Sarah Frain

Pasta, Kale, and White Bean Soup

Ingredients:

1 small onion, diced

3 carrots, cut into 1/2 inc pieces

2 cloves garlic, minced

1 Tbsp tomato paste

3/4 tsp chopped fresh Thyme

4 cups vegetable broth, low sodium

4 cups water

1 1/2 cups small pasta, such as ditalini

1, 15oz can white beans, drained and rinsed

1-2 cups chopped fresh Kale

olive oil

salt

Directions:

Pour about 1 Tbsp olive oil in the bottom of a large stock pot and heat over medium heat.  Add onions and cook, stirring occasionally, until slightly softened, about 3 min.  Add the carrots, garlic, tomato paste, thyme and 1/2 tsp salt.  Cook until carrots begin to soften, about 2 min.  Add the vegetable broth and water.  Increase heat to high; cover and bring to a boil.

Add the pasta and beans and cook, uncovered, 5 minutes.  Reduce heat to medium and add kale.  Simmer, uncovered, until slightly thickened, about 7 minutes.  

Ladle into bowls and top with dairy-free parmesan cheese.

I served with Herbed French Bread for a complete meal.

Recipe adapted from: http://www.foodnetwork.com/recipes/food-network-kitchens/pasta-kale-and-white-bean-soup-recipe/index.html

Herbed French Bread

Ingredients:

French bread baguette, preferably multi-grain if available

Earth Balance Buttery Spread

3 Tbsp fresh chives, copped

1 tbsp fresh thyme, chopped

Directions:

Slice the baguette on a sharp diagonal to make longer pieces.  

Butter both sides and season lightly with salt and pepper.  

Combine 3 Tbsp chopped chives with 1 Tbsp chopped thyme and sprinkle on the bread.

Bake at 400 degrees until crisp, about 7-10 minutes.

Recipe taken from: http://www.foodnetwork.com/recipes/food-network-kitchens/herbed-french-bread-recipe/index.html