Our Veggie Kitchen

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'm back, I think. We're still tripping over boxes, but we're moved out of our old house. And I got a draft of my grant. Things should start slowing down a little now and I can get back into the kitchen. Tonight was the first time I've made anything more than burgers or chili dogs in two weeks. It was still quick and easy, but It was actually cooking. It felt good.

This curry is easy and quick. It is also not at all hot, unless you use a spicy curry paste (watch out for shrimp paste in it). I use Thai Kitchen. The lemongrass and Kafir Lime Leaves give it a nice authentic flavor, slightly sweet. If you can't get Kafir Lime Leaves, you can use a tsp or so of lime zest, but it won't be the same. You can also leave it out. Soy Sauce is an easy substitute for Golden Mountain Sauce. I didn't use cashews today, but next time, I definitely will.



Thai Veggie Curry
4 cups broccoli florets (or mixed with cauliflower)
1/2 lb small button mushrooms
1 red onion, sliced into half rings
1 can baby corn
1/2 cup cashews
2 kafir lime leaves
12 oz coconut milk
1/4 cup golden mountain sauce
Curry Paste:
2 tsp vegetable oil
1 small shallot, minced (about 1 tbs)
3 cloves garlic, minced
1 tsp ginger, minced
2 stalks lemongrass, minced (white parts only)
1 1/2 tbs red curry paste

Combine the curry paste ingredients and stir together. Add to a saute pan, along with the cashews over medium heat. Stir fry for a minute or two until the garlic and ginger become fragrant. Add the coconut milk and remaining ingredients and bring to a boil. Reduce heat, cover and simmer for about 10 minutes, until the broccoli is fully cooked. Serve over rice.

4 Servings: 361 cal (29g fat, 21g carbs, 12g protein)



And, in case you're interested, here's a pic of my grant. Its a small affordable housing grant in rural Oregon. It's only about a million dollars, but they really make you work for it. So, I've been moving in the evenings and writing this puppy in the wee hours of the morning. I shipped it off to reviewers yesterday and won't have to think about it for another week.

This is one of my favorite stir fry sauces. It is very gingery, so if you're not a big fan, cut back on the ginger. I've cut the ginger back to 1 tbs and it is still very good, just not as potent.

This is also a great sauce for Fried Ginger Tofu



Ginger Tofu Stir Fry
2 tbs vegetable oil
1 tsp sesame oil
1 lb tofu, drained and sliced
1 onion, sliced
1 lb bok choy, leaves & stalk separated
2 carrots, sliced on the bias
1 lb broccoli florets
1 lb asparagus spears
Sauce:
2 tbs cornstarch
1 1/2 cups vegetable broth
1/4 cup soy sauce
1/4 cup sherry
1 tbs sugar
3 cloves garlic, minced
2 tbs ginger, grated

Combine the sauce ingredients and whisk together.

Heat the oils in a large saute pan over medium high. When the oil is hot enough to spatter, add the tofu. Let it fry for a couple minutes, until it begins to brown. Gently turn or toss and cook until the tofu is evenly browned. Remove from the pan and set aside.

If necessary, add a little more oil to the pan. Add the carrots, bok choy stalks and onion slices. Stir fry until the carrots begin to soften. Add the broccoli and asparagus. Continue to stir fry until the broccoli and asparagus begin to soften, but are not cooked through yet. Add in the tofu and roughly chopped bok choy greens. Pour in the sauce and simmer until the sauce thickens and the greens wilt.

Serve over rice or noodles.

4 Servings: 341 cal (13g fat, 37g carbs, 17g protein)

We spent the weekend in sunny Washington for my friend's 40th birthday. He was quite surprised to see his friends from all over the Northwest converge for the event. We reminisced, drank lots of beer and, of coarse, made lots of fun of our newest elder. Dinner was tacos for 30 and there was a great bean salad, beans & rice and loads of great fillings. My favorite was the Mojo Sauce that was absolutely amazing. I will be making it for sure.

And then, I have my salad. I actually made this a couple weeks ago, but it seems appropriate to post it here. It's a cold salad with a nice refreshing taste and it'll be perfect picnic or bbq fixings as the weather warms.



Pasta Salad with Cilantro Lime Pesto
Cilantro Lime Pesto:
1/2 cup unpacked fresh basil
1/2 cup unpacked fresh parsley
1 cup unpacked fresh cilantro
2 cloves garlic, minced
1 lime, juiced
2 tbs olive oil
1/4 cup almonds

Put the almonds in a blender and pulse to a meal, but not into powder. Toast the ground almonds in a dry frying pan, being careful not to burn. Mince the herbs and garlic and combine with the oil, lime juice, and almonds. Set aside. This pesto also freezes well.

Pasta Salad:
1 lb pasta
4 cups broccoli spears
1/2 cup cashews
2 tomatoes, diced
1 can olives (4.25 oz)
1 tsp Cajun or Taco seasoning
1/2 tsp salt
1/4 tsp pepper

Bring a large pot of water to a boil. Add the pasta and cook just until the pasta begins to soften. Add the broccoli and cashews and continue cooking until the pasta is done. Drain the pasta, broccoli and cashews into a colander and run cold water over it until completely cooled. Return to the (cold) pan or a large bowl. Toss together the pesto, pasta & broccoli and the rest of the ingredients.

Serve immediately or chill and serve later, although its best if served at room temperature.

4 Servings (8 as a side): 475 cal (24g fat, 55g carbs, 15g protein)

Lasagna is a big deal. It just is! The closest thing I've come to streamlining the process is to do as much multi-tasking as possible, or to make the different parts ahead of time and refrigerate them. Still, it's an ordeal. Luckily, sometimes it's worth it because a good lasagna is so good.



Veggie Lasagna with Fennel Marinara
1lb lasagna noodles
10 oz spinach, chopped (or frozen)
4 cups broccoli florets
2 zucchini, chopped
2 tbs almonds, ground

Marinara:
2 tbs vegetable oil
1 onion, chopped
1 fennel bulb, chopped
1 carrot, grated
3 cloves garlic, minced
1/4 tsp red pepper flakes
1/2 tsp salt
1/2 cup white wine
28 oz can diced tomatoes
15 oz tomato sauce
1/4 cup basil, chopped

Bechamel:
2 tbs Earth Balance Margarine
2 tbs flour
2 cups unsweetened soy milk
1/4 tsp salt
Ricotta:

1 lb firm tofu, drained & crumbled
1 tbs olive oil
3 tbs miso
1/4 tsp salt
1 small lemon, juiced

For the Marinara:
Heat the olive oil over medium-high heat. Add the onions, fennel and carrots. Saute until the onions are soft, then add the garlic and red pepper flakes. Saute for another minute or so, until the garlic becomes aromatic then stir in the wine, diced tomatoes, and tomato sauce. Cover and simmer for 20 minutes. Stir in the chopped basil and set aside.

For the Bechamel:
Melt the margarine in a sauce pan, over medium-high heat, until it begins to bubble. Stir in the flour and cook, stirring constantly until the flour begins to brown. Remove from heat and add the soy milk. Return to heat and bring to a boil, stirring constantly. As soon as the sauce comes to a boil, remove from the heat and set aside.

For the Ricotta:
Crumble the drained tofu into a bowl. Stir in the oil, miso, salt and lemon juice.

For the veggies:
Rinse and chop the spinach and add to a saute pan with only the water that clings to the leaves. Cook over medium high heat until the spinach has completely wilted and the water has mostly evaporated. In batches, press the spinach between two saucers to drain and set aside. If using frozen, thaw, chop, squeeze out the water and set aside.

Add the broccoli and zucchini to the saute pan with about half a cup of water and cover. Simmer for 4-5 minutes, until the broccoli softens. Drain in a colander and set aside.

Assembly:
Cook the pasta until the noodles are pliable, but not completely cooked. Pour off most of the hot water and add enough cold water or ice so you can grab the noodles with your hand.

Add enough marinara to coat the bottom of a 9x13 casserole. Add a layer of noodles (1/4 of package), then half the broccoli and zucchini, 1/3 of the ricotta mixture, 1/3 of the bechamel and 1/4 of the remaining marinara.

Add another layer of noodles, followed by the spinach, 1/3 of the ricotta and 1/3 of the bechamel.

Add another layer of noodles, then the remaining broccoli and zucchini, the remaining ricotta mixture and 1/4 of the marinara.

Finally, add the remaining pasta, then the marinara, then the bechamel. Top with ground almonds. Cover and bake at 350 degrees until bubbling, probably 30-45 minutes. Bake time will be longer if the sauces have been refrigerated. Allow to cool for 10-15 minutes before serving.

8 Servings: 585 cal (16g fat, 86g carbs, 35g protein)

Is it wrong to want comfort food so soon after Thanksgiving? The truth is, we just really like mashed potatoes. I made ten pounds for Thanksgiving, then bought another ten pound bag this weekend. With Shepherd's Pie, I always pile on too may taters and the filling ends up gushing over the sides. Inverting the process resolves that problem and leaves room for some tater tots. This isn't necessarily the healthiest thing that I've made, but it was sure good.



Upside Down Shepherd's Pie
6 cups mashed potatoes
1 lb tater tots (half a bag)
Filling:
3 tbs Earth Balance Margarine
1 small onion, chopped
2 cloves garlic, minced
2 cups broccoli florets
1/4 lb mushrooms, sliced
1/4 cup flour
1/2 cup frozen peas
1/2 cup frozen corn
1 can chickpeas, drained
2 cups vegetable broth
1/2 cup soy milk
2 tbs nutritional yeast
1/2 tsp salt
1/4 tsp pepper

Melt margarine in a sauce pan. Add onion and mushrooms and saute until soft. Stir in garlic and broccoli and cook until the garlic is aromatic. Add the flour and cook, stirring constantly for a couple minutes longer. Add the remaining filling ingredients. Bring to a boil, stirring frequently and remove from heat and set aside. The sauce should have thickened a bit.

Spread mashed potatoes in a 9 x 13 casserole, spreading some of the potatoes up the sides. Pour in the gravy and veggies. Spread tater tots over the top. Bake in a preheated oven at 375 degrees for 45-60 minutes, until the tater tots are browned and the gravy is bubbly.

This can be made with any combination of veggies that you want and can be as simple as mixing a bag of frozen veggies with gravy and adding a can of beans or seitan strips. Just make sure you have five or six cups of filling. Also, I kept the nutritional yeast to a minimum at my kids' request. I ended up sprinkling some extra over the top for myself. You may just want to add some more.

6 Servings: 607 cal (18g fat, 100g carbs, 16g protein)

I'm actually ahead of schedule for my 20 blog commitment this month. I posted one thing that I wouldn't normally post yet (call it a work in progress) and another that that has quit a bit of tinkering still to do. Today, I'm shooting for pure plagiarism. I don't want to be creative. I don't want something new. I want Mac & Cheese damnit!

I made vegandad's Creamy Mac & Cheese. Its good. Its really good. To be fair, I've made such dramatic changes, I think I can claim it as my own. Don't strain your eyes while reading my lengthy list of modifications:

--Cut nutritional yeast back to 6 tbs
--Add broccoli (about 4 cups)



OK. I'm good. I've got a full belly and I'm one post closer to twenty.

I used to make lo mein by tossing the noodles with the veggies, as best I could, then tossing them again and pretending that the veggies didn't separate from the noodles EVERY TIME YOU TOUCH THE PAN.

It was a pet peeve.

After too much needless fretting, I discovered a solution. Cut the veggies into matchsticks so they are noodle-like. This means you have to focus on veggies that you can matchstick, but that leaves plenty to chose from. I've included onions, carrots, shredded cabbage, and broccoli. Cut the florets small and they don't clump too bad. If my neurotic brain can deal with it, I'm sure you'll be fine. The other advantage is, now you can cook everything at once and you've got a start-to-finish meal in under 20 minutes.



Vegetable Lo Mein
12 oz soba noodles (watch for eggs)
1 tsp sesame oil
1 tbs vegetable oil
1 tbs ginger, minced
2 cloves garlic, minced
1 medium onion, cut into matchsticks
2 medium carrots, cut into matchsticks
1/2 head cabbage, shredded
3 cups broccoli florets
1 cup beef flavored vegetable broth
3 tbs soy sauce
2 tbs dry sherry

While the pasta water is coming to a boil, heat oil in a separate pan. Saute garlic and ginger for about a minute, then toss with the other vegetables. Cover and cook over medium heat, stirring occasionally until the vegetables are done.

When the pasta water is boiling, add the soba noodles. Cook just until they soften. Drain. If the vegetables are close proceed with the recipe, otherwise plunge into cold water and reserve until needed. When the vegetables are nearly done, add the broth, soy sauce, sherry and noodles. Bring to a boil and simmer until the noodles are finished cooking.

4 servings: 527 cal (7g fat, 107g carbs, 20g protein)

I could never tolerate much of Emeril Lagasse's show. Which is too bad, because he makes some tasty food. When I'm trolling for inspiration, I will frequently visit his corner of Food Network and emerge with something useful. This soup is the result of one such sojourn.



Cheezy Broccoli Soup
4 tbs Earth Balance margarine
1 onion, chopped
2 cloves garlic, chopped
1/4 cup flour
1/2 tbs thyme, minced (or 1/2 tsp dried)
6 cups vegetable broth
2 lbs broccoli, including stocks
Sauce:
1/4 cup cashews
12 oz silken tofu
2 oz pimentos
1 tbs lemon juice
1 tsp miso
2 tbs nutritional yeast
1/4 tsp nutmeg

Chop the broccoli. Set aside about 4 cups of the smaller broccoli florets. For the stalks, trim and discard the hard outer skin from the large bases, but don't be too precise. It gets blended anyway.

In a stock pot, melt margarine. Add onions and saute until soft. Add the garlic, thyme and flour and saute until the garlic becomes fragrant. The flour will make a clumpy paste and that's fine. Stir in the broth, making sure the flour gets incorporated. Bring to a boil and add broccoli (but not the reserved florets). Simmer until the broccoli is soft.

Blend the soup in batches and return to the pot. Bring back to a boil, add reserved broccoli florets and simmer until the broccoli has softened, ten or fifteen minutes. While the broccoli cooks, blend the remaining (sauce) ingredients and stir into the soup. Serve when the broccoli is finished cooking.

8 Servings: 172 cal (9g fat, 16g carbs, 9g protein)

I haven't used lard in years and years, or so I thought. Then I learned that the refrigerated pie crusts have lard in them. I hopped in the car and checked out my local grocery stores. Yep, every brand that every store carried had lard. How does the rest of the world synthesize the creamy goodness that is quiche with the rendering of pig parts? I won't understand.

That got me exploring for alternatives. The first obvious option is to make your own. I hear it's easy and I'll have to take your word for it. My wife will sometime make one for me though. The second is frozen. After some checking, many frozen pie crusts are animal free but most have trans fat. I've played with frozen hash browns, tossed in a bit of Earth Balance and that works relatively well. I've also been tossing around the idea of a hearty frittata, which I'll explore some more.



Anyway, you can find a thousand tofu quiches on the web and here's another one. It's basically my rendition of Susan's Quiche at fatfreevegan.com. Broccoli and mushroom make look and taste nice together and it's got a nice 'eggy' quality.

Broccoli Mushroom Quiche
1 frozen pie crust (watch for lard)
12 oz firm silken tofu
1/4 cup soy milk
1 tbs cornstarch
2 tbs nutritional yeast
1/4 tsp ground mustard
1/4 tsp pepper
1/2 tsp Indian black salt (preferred) or salt
2 cups broccoli florets
1 cup mushrooms, sliced
1 clove garlic
2 green onions, whites only, sliced thin

Preheat oven to 350 degrees.

Bring about 1/2 cup water to boil in a sauce pan. Add broccoli and mushrooms, cover and cook on high until the broccoli is bright green, 2 or 3 minutes. Remove cover and cook until the remaining liquid is steamed off. Add the garlic and green onions and cook for a minute longer, until the garlic becomes aromatic. Blend the remaining ingredients.

Spread the veggies across the bottom of the pie dish and pour the tofu over the top. Bake until the tofu is firm, and you can insert a butter knife and pull it out clean, about 45 minutes.