Tag Archives: hungry

Vegan Cheesy Enchiladas Recipe- treat yourself to Mexican tonight!

31 Jan

tryitvegan enchiladas with quacamoleThis is a fairly simple recipe and a family favorite!  Loaded with protein and no cholesterol, there is a ton of flavor and  great textures, this is sure to please! The cheese sauce also makes an incredible dip for nachos, chips, vegetables plus don’t forget Super Bowl and, of course,  perfect for this dish.

 

When we first introduced a Vegan diet in our house, this was one of my “best sellers” for the kids and DH.  Hook, line and sinker, they LOVED it and it has since become a monthly dish.  We don’t serve it with any other side dish since it is incredibly filling and we keep it fairly simple but you can go crazy with the toppings!

Sadly, leftovers normally sit in the fridge until it’s time to clean it out however with this dish, it is a different story 😉  (I’m actually looking forward to lunch tomorrow, nom!)  The recipe serves 5-6 people.  Enjoy and let me know your thoughts!

What you need:

  • 12 tortillas
  • 3 cans of beans of your choice (we used kidney, pinto and black beans, 14 1/2 oz. cans each)
  • 2 cans of enchilada sauce (15 oz. each)
  • 2 cups chopped onions
  • Salsa (fresh is best, we grabbed some pre made at Whole Foods)
  • Guacamole (see above)

tryitvegan enchiladas insideCheese sauce:

  • 2 cups of water
  • 1/2 cup unbleached flour
  • 1/2 cup nutritional yeast
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp mustard (ground)
  • 2 tbsp vegan margarine (earth balance) (can be omitted if you are watching calorie intake)

Extra topping suggestions that we skipped but you may like:

  • vegan sour cream
  • chopped cilantro
  • chopped olives
  • shredded vegan cheese

Start cheese sauce on the stove (medium heat) by adding flour, nutritional yeast, salt & garlic powder into a small pot and stir or whisk in the water and continue to do so until it is thick (6-8 minutes).  Take off of stove top and stir in mustard and earth balance, if using.  Pour some into a bowl for later (1/4-1/2 cup to drizzle on before serving)
tryitvegan enchiladesIn large pot on medium heat, pour 1 1/2 cans of the enchilada  sauce, beans, 1/2 cup of salsa and onions and mix together.  Pour remaining enchilada sauce on the bottom of of your pan.  Place tortillas in pan, coating the bottom with sauce and spoon mixture into tortilla, roll up and place in pan side by side.  Continue until all 12 are wrapped.  Pour vegan cheese mixture on top and pop in the oven (350) for 35 minutes.

Use a spatula (wooden works too) and serve with a scoop of guacamole and salsa.  Drizzle some of the remaining cheese sauce on top.

Margarita, anyone?  😉

So… Try it!

~M~

tryitvegan enchiladas vegan     tryitvegan enchiladas close up

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Vegan Diner Classic: Scrambled Eggs, Garlic Chive Home Fries and Bacon

11 Jan

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One of the biggest favorites at the local diner is your traditional scrambled eggs with home fries, bacon and toast.  We went ahead and recreated this classic American breakfast and found it to be…well, surprisingly better than the original.  When we first started consuming a vegan diet, the comfort foods were necessary in making a smooth transition and before our taste buds were completely converted over, we were thrilled with the tofu scramble and surprisingly, the bacon-style tempeh.

Scrambled Tofu Recipe:

  • 1/2 yellow onion, diced
  • 1 block firm tofu, drained and pressed
  • 2 tbsp grape seed or other oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp Bragg Liquid Aminos or soy sauce
  • 2 tbsp nutritional yeast
  • 1/2 tsp turmeric

Once oil is heated add onion & tofu and cook for a few minutes. Add remaining ingredients and mix well, breaking up the tofu into smaller pieces, about 5 minutes more.

Bacon Tempeh      tempeh_smoky_201210

We enjoy Light Life’s “Fakin Bacon” but there are other brands that are crunchier, also in the refrigerated section of your “faux meats”.  Add some oil to the pan and heat for a few minutes on each side, super easy and very tasty!

Garlic & Chive Home Fries  (we had a craving for mashed… keep them in bits if you prefer 😉

  • 2 large potatoes peeled and cut into chunks
  • 1/2 cup sweet onion diced
  • 2 tbsp Earth Balance Vegan  butter
  • 1 tbsp of olive oil or Vegan butter
  • 1 tsp finely chopped chives
  • 1/2-1 tsp minced garlic
  • salt & pepper to taste

Boil the potatoes in salted water until soft, 8-10 minutes, drain water.  Add oil or butter to pan and cook onions until transparent, add garlic for 1 minute.  Toss potatoes, chives and a dash of salt and pepper to your liking, mixing well.

Pop some bread in the toaster, finish it off with your favorite cup of Joe & don’t forget to tip your waitress 😉

Vegan, Simple, Fast and Delish! KID APPROVED Jason Wrobel’s Cilantro Lime Pesto Pasta is a MUST TRY!

8 Jan

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“Dinner is ready!!!!!”

Have you ever heard a child SCREAM because his entire meal is green and they decide that, due to color, it will not taste good?  (Let’s not kid ourselves, children aren’t the only ones)

After an absolute dinner FAIL the other night, my guilty conscious went recipe hunting and landed on Jason Wrobel’s recipe for Cilantro Lime Pesto Pasta.  (Jason is a Vegan cook and also has the Cooking Channel’s, “How to Live to 100” a new, humorous but educational show that just aired for the first time Sunday.  Check it out, it’s worth it!)

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Dinner was served in record timing due to the fact that the recipe is filed under the category of “easy” so even a non-cook can’t mess it up. (Ahem)  I made my signature “No less than 15 ingredient salad” and you see the end result which I was pretty proud of.  My one son, on the other hand, gave me an expression that I will do my best to imitate…

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“Really???  Green pasta?  Oh no… are those…(dun dun dunnnnnn) OLIVES??  Great, another Mom dinner fail”

(Ironic Mommy side note:  Even when we make zucchini pasta, it isn’t as “green” as this dish.  Not that it should matter but if only this kid KNEW what he ate at times!”)

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I was hoping that this would at least make up for my last disaster and not only did it, it far EXCEEDED the expectations of everyone.  What a DELICIOUS spin on pesto!  My only addition were some roasted organic cherry tomatoes that I threw in the oven while the pasta cooked to add some more color.  It was like winning the lottery you guys, I had five very happy FULL people and I was redeemed!  “Mmmmm’s” and “ohmygodthisissogood” came from the (full) mouth’s of babes so with that said, I recommend for you to TRY IT!

 

(No animals were injured, hurt (or eaten 🙂  ) during this cell phone photo shoot.  This Jersey girl likes her leopard, what do you want me to say.)

So what do you need?

  • olive oil
  • pasta (we used a lb instead of 8oz. with the remaining amounts of ingredients)
  • 1 cup black olives, pitted and quartered
  • 1/2 red pepper, diced
  • 1/4 raw pumpkin seeds
  • 2 1/2 cups fresh basil leaves, tightly packed
  • 3/4 cup extra virgin olive oil, preferably cold pressed
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup pine nuts, plus more for garnish
  • 3 tablespoons fresh lime juice
  • 1 tablespoon minced garlic
  • 2 teaspoons nama shoyu or tamari (oops, I did forget this one)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • pinch cayenne pepper
  • hemp seeds, for garnish (and this one)

Directions

Make the pasta according to directions.  Original directions called for a tablespoon of olive oil in the boiling water which I chose to skip.  Once al dente, drain and empty into a mixing bowl where you want to add the olives, red bell peppers and pumpkin seeds and mix well.

Easy pesto:  Grab your Vitamixer/blender or food processor and put basil, olive oil, cilantro, pine nuts, lime juice, garlic, nama shoyu, salt, pepper and cayeene and blend.  Combine the pasta with pesto and mix well.  Serve with a sprinkle of hemp seeds, black olives and pine nuts.  I also roasted some cherry tomatoes and added them for more color.

To view the original recipe click here

Apple Match Stick Fries: Reducing the risk of some cancers, cardiovascular disease, asthma and diabetes

7 Jan

20130107_094003

This morning I posted a link on Twitter that speaks of the great health benefits of apples (HERE)  Thanks to my mandoline, we have found some creative  ways to make snacking on an apple a bit more appealing to even those who insisted that they didn’t like apples.  
 
With much more focus on eating smaller meals with healthy snacks twice a day, apples are a great go-to for all ages.  With over 7000 different varieties around the world, there are at least a handful that will make your mouth water.  (For an apple directory, try HERE)
 
Cardiovascular disease and cancer are the two top killers in North America, choose apples for preventative measure considering they are loaded with phytonutrients (plant nutrients) that are known to reduce the risk of some cancers, cardiovascular disease, asthma and diabetes.  (http://www.nutritionj.com/content/3/1/5)
 
Give your palate a treat, pick some apples the next time you are out and make a point of including an apple once a day in your diet, however you choose to slice, dice or bite it 😉  Your body will thank you!
 
Try it!
-M

 

 
 
 
 

Back to school! Vegan kids Lunch Exposed

2 Jan

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“The more colorful it is, the better it is!” 

– Nico’s answer when asked what his favorite lunch looks like 🙂  1/2/13

Yes, my kids have a Vegan lunch nearly every day.  You are looking at the 11 year old’s lunch box and according to him, it’s a hit at school.  I found this particular box online and it has been worth the investment.

I’ve learned that we eat with our eyes first and this is one of my secrets as to HOW I get my kids to eat healthier.  (Sidenote:  A few years ago it was paper bag lunches with bologna and cheese, a bag of fritos, bar of some kind (all sugar) and juice.  I was not eating vegetables, (I swore I hated them… so how could I possible get MY kids to eat them?) and it’s amazing how much our health showed the results of our poor diet.)

If food is fun and colorful and ready to eat, you will be surprised how easy eating healthier can be!

Menu:

  • Organic English cucumbers (very tasty, few seeds and an awesome aroma) sliced with mandoline
  • Mini apples with Bee’s Knees cucumber sliced with mandoline (see previous post on the topic)
  • Mandarin orange peeled and ready to eat
  • Sandwich with, what we call, “sandwich slices”.  (Lightlife Bologna style faux meat slices, english cucumber slices, mayo (Veganaise with grapeseed) and bread
  • Enjoy life chocolate bar

ELF Boom Choco Boom Rice Milka        lightlife_smart_deli_bologna_box large-grapeseed vegenaise 16 oz

Yes, these are processed but eating healthy is a process and compared to where we were, I feel that it is a step in the right direction.  With the bombardment of “pink slime” and other questionable “food” served in schools and the constant media advertisements on pure JUNK, I learned that it MUST start at home.  Have fun with your food and make it as colorful as possible- after all, “the more colorful it is, the better it is!”

Try it!

M

 

 

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