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Archive for the ‘main dish’ Category

Sweet Potato Black Bean Enchiladas with Green Chili Sauce

Posted by trktos on 12-March-2011

We’re going to a new vegan restaurant tonight but finished off all our leftovers last night for dinner, so I found myself in the rare situation of needing to actually cook lunch today.

I had organic sweet potatoes that needed to be cooked so we fixed some enchiladas with those and black beans – spicy, delicious and filling. And we have enough for lunch tomorrow!

(Halved and based on this recipe.)

Enchiladas

Ingredients:

  • 2 very large sweet potatoes
  • maybe 1 1/2 cans worth of black beans (if using canned, try 1 can and see if that’s enough)
  • 2 tsp curry powder
  • 1/2 tsp cumin
  • 2 tsp lemon juice
  • black pepper
  • dash soy sauce
  • 3 cloves garlic, minced
  • 6 very large flour tortillas (corn would be better but we were in a rush at the store, to catch the next bus home and I picked up the first vegan ones I saw … if you try corn, see original recipe for instructions.)
  • 1 recipe green chili sauce (recipe follows)
  • 1 block Follow Your Heart Monterey Jack vegan cheese

Instructions:

  1. Peel, cube and steam sweet potatoes until they’re soft.
  2. Mix spices, lemon juice, soy and garlic with potatoes.
  3. Fold in beans.
  4. Line a baking dish with some chili sauce.
  5. Make enchiladas, and place in dish.
  6. Cover with more chili sauce and top with shredded ‘cheese’.
  7. Bake in a pre-heated-to-350 degree oven for 30 minutes.
  8. Serve with additional sauce.

Green Chili Sauce

(halved, based on this recipe.)

Ingredients:

  • 8 ounces canned hot green chilies
  • 2 ounces canned jalapeño peppers
  • 2 cloves garlic
  • 1 bunch green onions
  • 1 cup water
  • 1 vegetable cube
  • 1 tbsp corn starch, mixed with a bit of water

Instructions:

  1. Combine all ingredients except the cornstarch.
  2. Bring to a boil.
  3. Optional – Turn off heat and mix with an immersion blender.
  4. Return to a boil, adding cornstarch to thicken.
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Asparagus Cashew Pilaf

Posted by trktos on 19-September-2010

Fixed a pilaf last night, it was pretty tasty. And relatively easy (except for the oddly un-roast-able cashews I ended up trying to brown on the stovetop, after about 4 or 5 10-minute sessions in the oven at 350 to 425??? Maybe our oven is broken?)

Adapted from this recipe.

Ingredients:

  • 3 ounces spaghetti noodles, broken into quarters or smaller
  • 1 cup rice
  • 1 onion, diced
  • 3 cloves garlic, diced
  • handful sun-dried tomatoes, diced
  • 2 1/4 cups water + 2 vegetable broth cubes
  • 2 bunches asparagus, chopped into 1 inch pieces
  • 1 cup roasted cashews
  • 1/4 c vegan margarine
  • salt, pepper

Instructions:

  1. Melt margarine over medium-low heat.
  2. Add noodles, cook until they start to turn golden brown.
  3. And onions, garlic and tomatoes. Cover and cook a few more minutes.
  4. Add rice. Cook about 5 minutes, to toast.
  5. Add water, cubes. Cover and bring to a simmer.
  6. Reduce heat, cook without removing cover, 20 minutes.
  7. Meanwhile, stir-steam asparagus.
  8. Combine rice, asparagus and cashews.
  9. Add salt and pepper to taste.

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Pizza

Posted by trktos on 19-June-2010

Homemade pizza, with Daiya cheddar and Follow Your Heart Mozzarella “cheese”, homemade seitan sausage and Jyoti spinach saag for sauce. Evin’s half had the nasty little olives on it.

I don’t know if was the lower layer of Daiya/extra oil but the FYH cheese was really bubbly when we took the pizza out of the oven. I bumped the spices up in the linked sausage recipe. Somehow, though, they sort of lost their pepperoni resemblance and tasted more like spicy sausage. But hey, that works, too.

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Eastern NC Porkless BBQ

Posted by trktos on 23-May-2010

About three summers ago, we made ourselves a clay pot smoker (pretty much just like this one). Here are some photos of ours in action last year. It’s worked really well for us, although we’ve only used it 3 times.

We got an early jump on things this year, though, so maybe we’ll use it more than once this summer. (And I’m sure we’ll look at this post then – note to future selves – smoker temperature between 200 and 210 degrees!)

We used the same pork seitan recipe that we used the first year. Complete with Eastern NC vinegar-based bbq sauce, homemade buns and homemade coleslaw (recipes below). Absolutely delicious!!!

Creamy Coleslaw (based on this recipe)

  • 1 small/medium green cabbage (shredded yielded my about 1lb, 12 ounces)
  • 2 carrots, shredded
  • 1 small yellow onion, finely diced
  • 14 tbsp vegan mayonaise (2 tbsp shy of 1 cup – go ahead, use a cup and slightly generous measures of mustard, vinegar and agave – there certainly wasn’t an over-abundane of sauce.)
  • about 2/3 tbsp spicy mustard
  • 1 1/2 tbsp apple cider vinegar
  • 1 1/2 tbsp agave
  • dash black pepper
  • about 1/4 tsp salt
  • celery and mustard seeds

Eastern NC Vinegar BBQ Sauce (based on this recipe)

  • 1 cup apple cider vinegar
  • 1/4 cup water
  • 1 tbsp brown sugar
  • 1/4 tsp ground black pepper
  • 1/2 tsp red pepper
  • 1/4 tsp red pepper flakes
  • pinch chipolte chili powder

Gently heat on stovetop to dissolve sugar. Best made a day in advance.

Hamburger Buns (based on this recipe)

  • 2 1/4 cups warm water plus 1/4 cup Better Than Milk Powder
  • 1/4 cup turbinado sugar
  • 1/4 cup vegan margarine, melted
  • 4 tsp yeast
  • 2 tsp salt
  • 4 cups all-purpose flour
  • 2 cups whole wheat flour

Bun instruction:

  1. Proof yeast for about 5 minutes.
  2. Knead dough in bread mixer for a few minutes, adding flour if needed but leaving slightly wet dough.
  3. Let dough rest for 5 minutes.
  4. Dump dough out onto floured surface, kneading in more flour by hand until dough won’t stick to fingers. (I work in more whole wheat flour.
  5. Form rolls (I made about 16?), spacing out in two 9*13 greased pans.
  6. Let rolls rise for 20 minutes.
  7. Preheat oven to 400 degrees.
  8. Put buns in oven, turn temperature down to 375.
  9. Bake for 15 minutes. Turn off heat and leave buns in oven for another 10 minutes or so.
  10. Remove pans from oven, flip buns with spatula and cover pans with foil or a towel – the steam will soften the bottoms so they aren’t crunchy.

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Potato Kale Enchiladas With Roasted Chili Sauce

Posted by trktos on 15-May-2010

Tonight’s dinner: enchiladas from Veganomicon … find the recipe here.

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