Our Veggie Kitchen

On of my goals for this year is to stop buying Boca Burgers. So I've been tossing around some homemade burger ideas and made three this weekend. Two were really really good. One needs work. My youngest loved the All American Incrediburger from American Vegan Kitchen.  And my middle girl loved my first attempt at a Taco Burger.  It was good enough to warrant a second batch and, with a little tweaking and a can of olives, I'd arrived at success.  I succumbed to family choice and left out a little corn, but I think it would be a welcome addition.




Taco Burgers
1/3 cup bulgur
3/4 cup boiling water
1 1/2 tbs taco seasoning
1/2 tsp marmite (optional but good)
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6 oz tempeh
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1/2 can (15 oz) refried beans
1/2 onion, grated
1/2 onion, chopped
1 jalapeno pepper, seeded & chopped
2 cloves garlic, minced
1/2 lime, juiced
3 tbs nutritional yeast
1 tbs vegan Worcestershire sauce
1/2 tsp browning sauce (optional)
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1 cup vital wheat gluten
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2-3 tbs vegetable oil (for cooking)

Cook the tempeh in boiling water for 10 minutes, then let cool in the refrigerator until it is room temperature. Grate and set a side. Meanwhile, mix the bulgur, taco seasoning and marmite in boiling water. Set a side for twenty minutes, until cooled to room temperature (while preparing the other ingredients).

When cooled, add the bulgur, tempeh and remaining ingredients in a large mixing bowl. Stir to combine then knead in the bowl with your fingers or a spatula for 3-4 minutes, until the gluten activates (the dough will get firmer and a bit elastic).

Put a cookie sheet into the oven and preheat 400 degrees. Divide the dough into 10 balls. Form each ball into a patty. The dough will be a little elastic, but should hold its shape without too much trouble. Remove the cookie sheet from the oven and add 2-3 tbs vegetable oil. Swirl around to coat and add the patties. Bake for 20-25 minutes, turning after 10-15, until the patties are browned on both sides. Serve hot, or refrigerate/freeze.

10 Servings: 149 cal (5g fat, 12g carbs, 15g protein)

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On a side note, I made a couple of recipes from American Vegan Kitchen this weekend.  I made the All American Incrediburger and it truly was. She includes a method for baked and steamed and, I must say, the steamed are something special, one of the few homemade burgers my youngest will eat. I Added double batch of beer battered onion rings (and zucchini chips) and was in comfort food heaven. . . Oh Damn, I forgot to make Fried Avodado Wedges.

I've been making my own taco seasoning ever since I discovered that my favorite blend used whey. Since I use it in several posted recipes (Beans & Bulgur, Confetti Pasta Salad, Taco Burger ... tomorrow's post), I thought I should just post it. This is a mild, not spicy blend, so feel free to add more cayenne if you'd like.

Taco Seasoning
2 tbs chili powder
1 tbs cumin
1 tsp paprika
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
2 tsp salt
2 tsp black pepper

Combine all the spices. For the oregano, I pour the leaves into my palm and grind them into a powder with my thumb. Add the spices to a fry pan over medium heat and cook, stirring constantly for a couple minutes, until fragrant. Allow to cool and store. 

Makes about 5 tbs.

I love to used cubes of baked tofu instead of croutons in my salads.  Baking is a great way to cook tofu because its easy, its healthy (you don't need any oil), and you control the texture by adjusting the baking time.  I just chose my marinade, soak the tofu overnight (or longer), and the flavor is baked right in.  For croutons, like I've made here, I bake for about 40-45 minutes, so the cubes get nice and chewy, for other purposes, 20-30 minutes will usually suffice.

I based my marinade on this Mojo Recipe. It really worked out well. The citrus flavors blended nicely with the cilantro and peppers.

I made this batch for taco salads. But really, you can use any marinade. For salads, I especially like using the marinade from my Tofu Feta. This Sweet & Spicy marinade might work too, but I'd be a little concerned that the brown sugar would caramelize and cake to the baking dish.



Mojo Baked Tofu
1 lb tofu, drained
4 cloves garlic
2 Serrano peppers, seeded
1/2 bunch cilantro leaves, roughly chopped
2 limes, juiced
1 orange, juiced

Add the lime juice, orange juice, garlic and Serrano peppers to a bender and blend until fairly smooth. Add the cilantro and pulse. You also may want to add a little salt (maybe 1/4 tsp.) but, unless you will be eating the tofu straight, it doesn't need salt. Pulse a few times to mince up the cilantro.

Cut the tofu into 1/2 to 3/4 inch cubes and arrange in a single(ish) layer in a casserole or Tupperware container. Pour the marinade over the top. Marinade at least over night, tossing or turning the tofu several times.

To cook, preheat the oven to 400 degrees. Remove the tofu from the marinade and arrange in a single layer in a 9 x 13 casserole. Bake, tossing/turning every 5-10 minutes until the tofu forms a shell. Do not over bake, as the tofu will dry out after it's done cooking. Refrigerate or use right away. The first time you turn the cubes, they may want to stick. Just use a metal spatula to prevent them from tearing as you turn.

4 Servings: 80 cal (3g fat, 6g carbs, 7g protein)

I usually make tacos about once a week.  The kids all love them, and I can mix them up by changing up the fillings.  I love to have Lentil Filling, or Spanish Rice or sauce them up with a cheese sauce or Pepita Mojo, but sometimes, I just want a fast meal.  Beans and bulgur fit the bill perfectly.  They take about a minute of prep work and the bulgur simmers while you chop the tomatoes, lettuce, etc and heat the tortillas.  It's tasty & healthy, simple to prepare and cooks quickly.  The bulgur gives the beans a meaty texture and offers an easy way to get some whole grains into your day.



Beans & Bulgur
1/2 tbs vegetable oil
1/2 onion, chopped
1/2 cup bulgur
1 cup water
1 tbs taco seasoning (see below)
15 oz can re-fried beans
1/2 lime, juiced

Heat the oil in a small sauce pan and add the onions. Saute until soft, then add the bulgur, water and taco seasoning. Bring to a boil, then reduce heat to the lowest setting, cover and simmer for about 20 minutes. Stir in the re-fried beans and lime juice and reheat, if necessary.

4 servings: 172 cal (2g fat, 31g carbs, 8g protein)

Taco Seasoning
Here is the spice blend I use for taco seasoning. You can use your own or a packet, but check your labels. I found that a number of brands sneak in things like powdered milk and whey.

1 tablespoon chili powder
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1 teaspoon sea salt
1 teaspoon black pepper

Enchiladas are a real treat around our house. It's one of the few things that everyone in the house will eat. Today, I made the kids' favorite enchilada sauce and paired it with nacho sauce and a filling of broccoli, pico de gallo, brown rice and pinto beans. The filling was really good, but I think I would have preferred my black bean mole sauce.



Cheezy Broccoli Enchiladas
10 flour tortillas
1 recipe California Chili Enchilada Sauce or Black Bean Mole
1 cup nacho cheeze sauce (1/2 recipe)
Filling:
1 cup cooked brown rice
3 cups broccoli florets, chopped small
1 can (15 oz) pinto beans, drained
1 cup pico de gallo
1 tsp cumin
1/2 tsp salt

For the filling, steam the broccoli and plunge into cold water and drain.  An easy way to do this is to put the florets in a glass bowl, add a half cup of water, cover with plastic wrap and microwave for 5 or 6 minutes.  Combine the cooled broccoli with the remaining filling ingredients, then stir in 1/2 to 1 cup of enchilada sauce, enough to make the filling a little saucy.  Set aside.

Add a few spoonfuls of enchilada sauce into a 9x13 casserole, just enough to cover. Pour the remaining enchilada sauce into a pie dish For each tortilla, dip into the sauce and flip, so both sides are coated. Add 4-5 heaping tablespoons of filling. Wrap each tortilla and place tightly into the casserole.

Heat the nacho sauce in a sauce pan or microwave. Pour over the enchiladas. Then pour the remaining enchilada sauce over the tortillas. Cover with tin foil and bake at 350 for 30 minutes, until bubbling.

5 Servings:  582 cal (16g fat, 101g carbs, 17g protein)

I've been on a dead since the year began, it seems. Lately, I either come home with a stack of work, or I collapse on the couch and try to recharge. My creativity has taken a turn toward comfort food, and I've been obsessed with soup; the ultimate too busy for a meal, ladle in front of the TV, or just fight off a winter chill comfort food.

This soup started off as a throw-things-into-a-pot batch, but the aroma of the roasting pumpkin told me that I needed write it down. It ended up being a blending of flavor that was slightly warm, had just a hint of lime and a beautiful color that complemented its pumkiny goodness.



Southwest Roasted Pumpkin Soup
3 tbs vegetable oil
6 cups diced pumpkin (or winter squash)
1 medium onion ,chopped
8 cloves garlic, chopped
1 dried chipotle pepper, seeded & torn
4 cups water
15 oz can white kidney beans
4 oz jar pimentos
1/4 tsp oregano
1/2 tsp chili powder
1/2 tsp salt
1/2 lime, juiced

Preheat oven to 400 degrees. In a glass casserole, toss together the pumpkin, onion, garlic and chipotle pepper with the vegetable oil. Bake uncovered until the pumpkin is tender, about half an hour. Remove from the oven and cool for a few minutes.

Combine with the remaining ingredients (except the lime) and blend, in batches, until completely smooth. I blend in batches of 2-3 cups. Just make sure you don't overload your blender. Pour the blended soup into a stock pot and bring to a boil, stirring frequently. Stir in the lime juice and remove from heat.

5 Servings: 300 cal (10g fat, 49g carbs, 10g protein)

This is a great addition to any gathering.  It makes a bucket load of dip, but it'll go quickly accompanied with a bowl of tortilla chips. I made a batch, along with artichoke dip.  I fully expected to have leftovers for tacos at dinner.  I was wrong.



Chunky Black Bean Guacamole
5 small avocados, peeled
15 oz can black beans, drained & rinsed
2 tomatoes

Sauce:
1 lime, juiced
1/4 cup cilantro
1 jalapeno, seeded
1 clove garlic
2 tbs water (adjust as necessary)
1 tsp chili powder
1/2 tsp cumin
1/4 tsp oregano
1/2 tsp salt

Cut tomatoes into quarters and scoop the seeds with your fingers into a blender.  Dice the tomatoes and add to a mixing bowl.  Cube four of the avocados and add to the bowl with the tomatoes.  Add the drained & rinsed black beans to the bowl also.

For the sauce,cut up one of the avocados and add to the blender along with  tomato seeds and the rest of the sauce ingredients.  Add just enough water to get the ingredients to blend.  I used about 2 tablespoons. Blend thoroughly and pour over the tomatoes, avaocados and black beans.  Gently mix together and scoop into a serving bowl.

16 servings:  91 cal (6g fat, 9g carbs, 3g protein)

I grew up in a small agricultural town in Eastern Washington. It's the same town where, during my summer vacation, I couldn't find soy yogurt and had to beg the Thai restaurant for some Kaffir lime leaves. But what the town lacks in variety it makes up in quality. And the available Mexican cuisine was a definite strength. There were at least half a dozen distinctly different, and amazingly delicious restaurants scattered throughout town.

My favorite dish was a particular arroz con pollo that was so good, that, to this day, I can close my eyes, lean back, and still taste the sauce. It was chicken and mushrooms, simmered in a sofrito and poured over Spanish rice. It was heaven.

This was close. I posted the Chicken Seitan and the Sofrito last week and the Spanish Rice, a couple weeks prior. And I brought them together for this dish. I dusted the seitan with flour and pan fried it and when I added the sauce it turned into more of a gravy. Next time, I'll nix the flour. But still, this was a delicious and nostalgic treat.



Arroz con Pollo
1/2 recipe Spanish Rice
1 recipe sofrito
2 tbs vegetable oil
4 chicken flavored seitan cutlets
1 lb small mushrooms, halved
15 small corn tortillas

Make the soffrito and set aside. Make the Spanish Rice.

While the rice is cooking, Heat oil in a large saute pan set to medium-high. Pat the seitan cutlets dry and slice them into strips. Add them to the saute pan and fry, stirring occasionally until the strips begin to crisp in places. Remove and set aside.

Add the mushrooms and sofrito. Bring to a boil, reduce heat and simmer until the mushrooms have softened. Add back the seitan strips and continue to simmer until the rice is finished cooking. Add a little water if necessary to thin the sauce.

To assemble, add a little rice and seitan/mushroom/sauce to each tortilla. Top with sour cream or guacamole if you wish. Eat over a plate with plenty of napkins. You'll need them.

5 Servings: 650 cal (17g fat, 90g carbs, 32g protein)

I grew up in a small town with a good sized Hispanic population. With that, came an amazing variety of delicious Mexican food. At one point, I worked next door to my favorite restaurant in town. And, while I added a healthy sum of padding around my belly, I spent my lunches in culinary bliss. My favorite dish was arroz con pollo, chicken, rice and mushrooms and a mild red sauce that would make all your worries fade with just a bite.

This sauce pays homage to that vivid memory. It's a mild sauce that starts with with annato seed and built upon tomatoes, peppers and cilantro. This sauce wasn't as good as it's inspiration (you can't best perfection), but it was very good. And it made for a winning plate of Tofu Enchiladas.



Sofrito - Tomato & Red Pepper Sauce
1 tsp annatto seed
2 tbs olive oil
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
6 cloves garlic, chopped
3 tomatoes, chopped
1 bunch cilantro, chopped
12 oz beer
1/2 cup white wine
1/2 tsp salt
1/2 lime, juiced

Heat the oil in a saute pan over medium heat. Add the annatto seeds and saute until the oil turns orange. Add the onions, and peppers and saute until the onion is soft. Add the garlic and saute until fragrant, then cook the tomato and cilantro until the tomato softens. Add the beer and wine. Boil rapidly for about 15 minutes, until the sauce has reduced by about a cup. Add the lime juice and salt. Blend thoroughly the push the contents through a strainer. Makes about a quart.

5 Servings: 145 cal (6g fat, 15g carbs, 2g protein)

I've been working a Spanish Rice recipe for about a month, now. I got the flavor right a couple batches ago, but the water content continued to elude me. So, finally, I strained the tomato and just measured the liquid, then added additional broth. This batch turned out perfectly.



Spanish Rice
1 Tbs vegetable oil
1 onion, chopped
1 Anaheim pepper, seeded & chopped
3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp salt
2 tomatoes, grated
1 lime, juiced
1 1/2 cup chicken flavored vegetable broth
1 1/2 cups Jasmine rice

Heat the oil in a medium sauce pan set to medium high heat. Add the onion and pepper and saute until soft. Add the garlic, saute until fragrant then add the spices and stir. Add the tomatoes, lime juice and broth. Bring to a boil, stir in the rice. Reduce heat to the lowest setting, cover and simmer for 25 minutes. Fluff with a fork.

4 Servings: 376 cal (6g fat, 73g carbs, 8g protein)

It's fitting that my last post this month is a sauce. Because, over the last year, some of my favorite creations have been sauces and gravies. I have always been a huge fan of sauce. In fact, I once lobbied the USDA to include gravy as a food group. Needless to say, it didn't work, but I still cherish a virtuous sauce above all else (I'm only kinda kidding).

Here are a few of my favorites from the previous year:
Yummy Sauce - One of my favorites. It's amazing on beans & rice and I use it liberally on vegetables, potatoes or as a salad dressing. When I make this, I can't keep it in the fridge.
Almond Mushroom Gravy - mushroom gravy thickened with almonds? Yep. And its uber thick and great on seitan cutlets, tofu, or whatever. Drink it if you like.
Marsala Sauce - I used to love Chicken Marsala, but you don't need chicken to make this a heavenly dish. I made it here with pan fried tofu.
Cilantro Chutney - A yogurt based sauce sauce with plenty of cilantro and mint. This is surprisingly versatile and I'd put it on anything Hispanic, Southwest or Indian and plenty of other things too. It's fun to experiment.

Pepita Mojo (below) - This idea came to me from one of my friends, Dani. She made this mojo sauce with lots of cilanto, citrus, hot chillies and olive oil. It tasted like spicy candy and I've made it a few times since. I made several attempts to thicken it and to cut back on the calories a bit. I finally landed on ground pumpkin seed and it was smashing (literally). The pumpkin seeds give it a great toasted flavor, thickens the sauce and tones back on the heat. Its delicious.



Pepita Mojo
6 cloves garlic
3 serrano peppers, halved and seeded
3/4 cups pumpkin seeds
1 tsp cumin seed
1/2 cup cilantro, chopped
2 limes, juiced
1 orange, juiced
1/2 tsp salt

Arrange the garlic, peppers and pumpkin seeds, cumin on a cookie sheet and bake at 325 for about 10 minutes. Stir the mixture around after about 5 minutes. Remove from oven and cool for another 5 minutes.

Add the pumpkin and cumin seeds to a spice or coffee grinder (in batches if necessary) and blend. Add to a blender with the remaining ingredients and blend until smooth. Pour into a container and serve or refrigerate. Makes about a cup.

8 Servings: 39 cal (1g fat, 7g carbs, 2g protein)

One of my first posts, and one my most popular early posts was for Black Bean Enchiladas with Nacho Sauce. I didn't have a vegetarian, let alone a vegan, enchilada sauce, so I used canned. I did do some research and came up with a delicious nacho sauce, which I posted yesterday. Since that post, I've posted four different enchilada mixes and three different sauces.

Cheezy Tofu Enchiladas (Below): I've made this a couple of times, now, with a couple of different sauces. I really like the texture. The tofu is simmered in sauce and mixed with brown rice. You'll some extra filling, though, so nibbling at the stove with some corn chips is perfectly all right.

Black Bean Enchiladas: Black Beans, onions and corn make up a simple filling. The emphasis is really on the sauces. As enchiladas go, this one is pretty simple to make. Just don't skimp on the sauce.

Spinach Enchiladas: These have no cheese or cheeze sauce and they don't need it. They are delicious with the tex-mex enchilada sauce. I like to use fresh spinach, but a box of frozen spinach would work fine as well.

Sweet & Citrus Enchiladas: These may be my favorite. They've got mango and sweet potato and brown rice cooked in a citrus sauce. It's sweet, tangy and delicous and a ferfect match with the California Chili Sauce.

And speaking of sauces, I've come up with three that I've used, mixed and matched with any of the enchiladas listed above. Here they are:

Tex Mex Enchilada Sauce: This is my all time favorite sauce. Originally made with massive quantities of lard, I've refined it, made it vegan and a bit healthier. If I had some strange Rule 34 fetish, it would be with this sauce.

California Chili Enchilada Sauce: This takes some time to make, but its got a simple, refreshing flavor, its low in calories ... and its my kids' favorite.

Black Bean Mole Sauce: Yes, I know. Moles aren't vegan. But this thick sauce is super tasty and very nutritious. My favorite use of this sauce is still as a dip for corn chips, but its great on tacos or enchiladas too.



Cheezy Tofu Enchiladas
10 medium flour tortillas
1 lb tofu, drained & crumbled (12 or 14 oz is ok)
1 red onion, chopped
4 oz can sliced olives
1 zucchini, quartered lengthwise and chunked
1 cup brown rice
1/2 cup salsa
1 cup nacho sauce
1 recipe California Chili Enchilada Sauce (3 cups).

Cook the brown rice, then set aside. Meanwhile, prepare the veggies and tofu. Add 1 cup of enchilada sauce to a pan along with the onion, olives, zucchini, salsa and crumbled tofu. Simmer until the onion is soft, about 10 minutes. Stir in the rice and set aside.

Add a few spoonfuls of enchilada sauce into a 9x13 casserole, just enough to cover. Pour the remaining enchilada sauce into a pie dish For each tortilla, dip into the sauce and flip, so both sides are coated. Add 4-5 heaping tablespoons of filling. Wrap each tortilla and place tightly into the casserole.

Heat the nacho sauce in a sauce pan or microwave. Pour over the enchiladas. Then pour the remaining enchilada sauce over the tortillas. Cover with tin foil and bake at 350 for 30 minutes, until bubbling.

5 Servings: 582 cal (19g fat, 86g carbs, 19g protein)

I knew I wanted to make veggie enchiladas. I knew I wanted a citrus flavor and I knew I didn't want beans. I also knew that I was trying out a new sauce. What I didn't know is how amazingly good these enchiladas would turn out!

I simmered some sweet potatoes and zucchini in a sweet and tangy citrus sauce, added in some brown rice and mango. The filling was good on its own was good and much of it didn't make it to the enchiladas. Luckily, I made more than I'd need. Then I rolled the filling up in tortillas and poured my SIL's California Chili Pepper Enchilada Sauce, which turned out to be a perfect complement to the filling. So Good.



Sweet & Citrus Veggie Enchiladas
10 flour tortillas or 20 small corn tortillas
1 recipe California Chili Enchilada Sauce
1 mango, diced
1 sweet potato, diced
1 red onion, chopped
1 zucchini, chunked
1/2 cup cilantro, chopped
2 cups brown rice, cooked
Citrus Sauce:
1/2 tsp cumin
1 tsp brown sugar
1 zest of one orange
2 oranges, juiced
2 limes, juiced
1 tbs tomato paste
2 cloves garlic, minced

For the filling, combine all of the sauce ingredients and set aside. Saute the onion in vegetable oil. Add the sweet potato and saute for a couple minutes, then pour the citrus sauce into the pan with the zucchini. Cover and simmer until the sweet potatoes are tender. Stir in the cilantro, mango and brown rice and prepare to spoon the filling into the tortillas.

Add a few spoonfuls of enchilada sauce into a 9x13 casserole, just enough to cover. Pour the remaining enchilada sauce into a pie dish For each tortilla, dip into the sauce and flip, so both sides are coated. Add 3-4 heaping tablespoons of filling. Wrap each tortilla and place tightly into the casserole. Pour the remaining enchilada sauce over the tortillas. Cover with tin foil and bake at 350 for 30 minutes, until bubbling.

5 Servings: 569 Cal (12g fat, 105g carbs, 14g protein)

Last time we visited my parents, my sister-in-law made enchiladas with her mom's enchilada sauce. My boy has been bugging me to make it ever since, so I finally broke down and called Martha for the recipe. Its a simple sauce made with rehydrated chili peppers, some tomatoes, onion and garlic. The sauce is bright red, fairly mild, and has a refreshing & not at all smoky, flavor.

I've also posted a black bean mole sauce and my favorite-in-the-world Tex-Mex Enchilada Sauce and this one makes a nice addition to the group. It is especially good with the delicious citrus enchiladas posted above.



California Chili Enchilada Sauce

3 oz dried California red peppers (1 large bag)
4 dried arbol peppers
2 tomatoes, whole
1 cup water (or water reserved from peppers)
1 tbs vegetable oil
1 onion, chopped
2 cloves garlic, chopped
2 whole cloves
1/2 tsp salt

Add the dried peppers and tomatoes to a pot of boiling water and simmer until the peppers have hydrated and turned bright red, about 20 minutes. Drain peppers onto a plate or strainer. For each pepper, cut the top off, and make a slit down one side. Rinse under cool water to wash out the seeds. Add the peppers and tomatoes to a blender along with a cup of water. If you want a warmer sauce, use the water you used to boil the peppers.

While the peppers are boiling, saute the onion and cloves in oil. When the onions begin to brown, add the garlic and cook until aromatic. Add them to the blender with the peppers. Blend the entire contents until smooth and add the salt to taste. Push the sauce through a strainer for a better consistency. Makes about 3+ cups, plenty for a casserole of enchiladas.

5 Servings: 99 cal (4g fat, 16g carbs, 2g protein)

Saturday was Pi day, a celebration of all things with a radius. We had friends over to celebrate and I made a seven layer taco dip with a new and improved nacho cheeze sauce and a DIY PI-erogi bar. The Pierogis were good, and it was fun letting everyone stuff the dumplings with their own goodies. And the Nacho Sauce was a huge hit.

I've made nacho sauce before and it's amazing when hot, but it's got cornstarch, so when it cools, it gets a bit clumpy. So I tinkered a bit and came up with a version that is creamy and dippable, at room temperature. This sauce was perfect.



Dippable Nacho Sauce
1/2 cup cashews, ground
4 oz pimentos
1/4 cup nutritional yeast
1/2 small lemon, juiced
1 tsp salt
2 tbs Tofutti Better Cream Cheese
2 tbs water (about)

Add all ingredients except water to the blender. Blend thoroughly. Drizzle in water 1 or 2 tbs at a time until a desired consistency is reached. Pour into a serving dish or refrigerate for later. Makes a little over a cup of sauce.

My blender doesn't do nuts well, so I put my nuts in a ziplock baggie, crush them a bit with a rolling pin, then grind them in a coffee grinder. If your equipment isn't great, this works like a charm.

5 Servings: 127 cal (8g fat, 10g carbs, 6g protein)



For the Seven Layer Dip, I did the following:
Layer 1: a can of refried beans mixed with 1 tbs taco seasoning.
Layer 2: quinoa cooked in 2/3 water and 1/3 salsa (awesome for tacos too)
Layer 3: Nacho Sauce
Layer 4: Tofutti Cream Cheese & Sour Cream mixed
Layer 5-7: Tomatos, Olives & Cilantro

For the Pierogi's, I used VeganDad's dough recipe, with some vegan sour cream added. For filling, I had nacho sauce, sauteed mushrooms, sauteed onions, mashed potatoes and a mix of onions, potatoes, green peppers,and andouille sausage.



And finally, a pic of my wife and her Pi Day Henna.

I felt adventurous last I made tacos, so I made a bunch of fillings so we could try a little of everything. I had black beans in the fridge, so I made some homemade refried beans. I read on "Yeah That Vegan Shit" about Spiced Lentils and I had to give that a try. And, I've been wanting to try some cheese flavored quinoa, so I gave that a go instead of Spanish rice.

The lentils were good. I added a jalapeno and a couple of tablespoons of taco seasonings with water. I cook so they were tender, but still had some tooth. They were good, and a nice change from my beloved refried beans.

I liked the quinoa too. I used some of the ingredients from my nacho sauce and added some salsa to the cooking liquid. They were cheezy, a bit spicy and were a great replacement for cheese in a taco. The only problem I had was that I got distracted and left them to boil instead of turning them to simmer. So, I added a little more water, probably too much. When they began to cool, they clumped. But that may have been user error.




Cheezy Quinoa
2 oz pimentos
2 tbs nutritional yeast
1/2 lemon, juiced
1/2 tsp salt
1 cup water
1 cup salsa
1 cup quinoa

Blend together the pimentos, nutritional yeast, lemon juice, salt and water. Add the salsa and set aside. Rinse the quinoa several times, then pour into a sauce pan. Fry the quinoa until it browns slightly, then add the liquid and salsa. Stir together and bring to a boil. Cover and simmer until the liquid is absorbed and the quinoa is tender, but still firm.

The flavor is strong and is meant as an accompaniment. It main be overpowering as a main course.

6 Servings: 129 cal (2 g fat, 24g carbs, 6g protein)

I've been wanting to make these for a while but, for one reason or another, never got around to it. My middle girl loves enchiladas, but I thought these may be a bit spicy for her. I was wrong. She wolfed three enchiladas and had leftovers for lunch.



Spinach & Black Bean Enchiladas
10 flour tortillas
1 tbs vegetable oil
1 red onion, chopped
8 oz spinach, chopped
1 can black beans
4 oz can olives
2 cups cooked brown rice
3 cups enchilada sauce (see below)

Saute the onion in vegetable oil. Add the spinach and saute until the spinach is thoroughly cooked. Add the black beans, olives, cooked rice and 1 cup of the enchilada sauce. Add a few more spoonfuls of sauce into a 9x13 casserole, just enough to cover.

For each tortilla, add 3-4 heaping tablespoons of filling. Wrap each tortilla and place tightly into the casserole. Pour the remaining enchilada sauce over the tortillas. Cover with tin foil and bake at 350 for 45 minutes, until bubbling.

Note: The sauce for this recipe is very thick. If you like your enchiladas more saucy, add another cup of water to the sauce.

5 Servings: 569 cal (23g fat, 78g carbs, 16g protein)

I finally got around to converting my favorite enchilada sauce. In my youth, this was a treat because the recipe started with a pound of lard. Yes, a pound of lard. It was an overindulgence of saturated fat and far from friendly. I worked the fat down to a reasonable amount and replaced the lard with canola oil. This sauce turns on the chili powder, so make sure you use one you like.

Enchilada Sauce
1/4 cup vegetable oil
1 tbs flour
1/4 tsp garlic powder
1/2 tsp cumin
1/4 tsp black pepper
1/4 tsp oregano
3 tbs chili powder
1 tsp salt
1/2 tbs paprika
1 bay leaf
6 oz tomato paste

Heat oil over medium heat. Add spices and fry in oil for a bit. Remove from heat and stir in flour, allowing the pan heat to cook the flour. Add 3 cups cold water and cook until the sauce begins to shimmer. Whisk in tomato paste and cook until it thickens. Strain into a 1 quart container. Makes about 3 cups.

Note: The sauce for this recipe is very thick. If you like your enchiladas more saucy, add another cup of water to the sauce.

5 servings: 148 cal (12g fat, 11g carbs, 2g protein)

Cooking beans, for me, is kind of a pain. You have to plan ahead. Still, I usually forget to soak the beans overnight. They take forever to cook . . . and their replacement (from the can) is so convenient. So, I've been wondering if it is really worth the effort to make your own. After playing around with a refried bean recipe. Well here are the benefits of DIY refried beans:

• Flavor - these beans are mild, the flavors subtle, yet not at all plain.
• Control - you control the
• Storage - you can make a big batch and freeze it in portions for later
• Cost - Meh, its a wash.
• Toot Factor - from what I've read, long, slow cooking helps alleviate the ahem ... negative side effects of beans. Also, it is said amongst Indian cooks that Asafoetida will do the same, so add a pinch.

Final Note: When cooking with beer, it is absolutely essential that you buy at least a six pack. Trust me, there won't be leftovers.



Refried Beans
1 lb dry pinto beans, picked over
2 tbs vegetable oil
1 sweet onion, chopped
1 jalapeno pepper, seeded and minced
4 cloves garlic, minced
1 tsp cumin
12 oz bottle Mexican Beer
1/4 cup minced cilantro
1 lime, juiced
1/2 tsp salt (more to taste)

Soak the beans overnight. Drain and rinse them several times before using. Meanwhile, saute the onions in oil until soft. Add the garlic, jalapeno and cumin and saute until the garlic becomes fragrant, about a minute longer. Add the beans, beer and enough water to cover the beans. Bring to a boil and stir in the cilantro, lime juice and salt.

Simmer, uncovered over a medium boil. Then simmer some more. Add more water periodically to keep the beans from drying out. Simmer until the beans are soft, at least an hour, but longer won't hurt, it will just give more time for the flavor to develop. I cooked mine for three hours. A few minutes before you're ready to use them, use an immersion blender to blend the beans to desired consistency. Simmer longer, if needed, or add some more water.

I'm not sure how much this makes, probably a couple quarts of beans. And I don't refry them, they don't need it.

8 servings: 256 cal (4g fat, 39g carbs, 13g protein)

I really cant stand to watch Emeril Lagasse. He's a bit too enthusiastic and he engages his sycophant at just the right time, andthen Bam! It makes me want to jab a finger down my throat, or book a flight to Gitmo. He makes such good food though. When I have something in mind, I will often consult his site for ideas. And that's were I came across this. I actually didn't like the batch i made from his recipe, but after making some subtle changes, I came up with a definite winner.

It makes about a quart. I took half of it and simmered it with some cubed tofu for tacos or to pour over Spanish rice. The rest went into a bowl for a taco sauce. Most of this bowl went as a dip for corn chips though. Addicting for sure.



Black Bean Mole Sauce
1 tbs cumin seeds
1 tbs dried oregano
2 tbs sesame seeds
3 tbs chili powder
1 can black beans, drained
6 oz tomato paste
1 tbs vegan Worcestershire sauce
1 cup No-Chicken Broth
1 tbs Agave Nectar
1/4 cup chopped cilantro
1 lime, juiced
salt and pepper to taste

In a dry fry pan, over medium high heat, dry fry the sesame seeds, oregano and cumin seeds, stirring constantly to avoid burning. After a minute, add the chili powder. Continue to fry for another minute or two until the sesame seeds just begin to turn. Transfer to a spice grinder, or coffee grinder and grind thoroughly. Transfer to a blender, along with all other ingredients. Blend thoroughly.

Push the contents of the blender through a fine mesh strainer and into the pan. This step is optional, but creates a better consistency for the sauce. Bring to a boil and simmer for about 15 minutes.

8 Servings: 94 cal (2g fat, 16g carbs, 5g protein)