Fancy-Trashy Enchiladas

PREP TIME: 30 minutes

TOTAL TIME: 60 minutes (30 in the oven)

FEEDS: 4

WHAT YOU’LL NEED:

  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1/2 lb kale, chopped coarsely
  • 1 package of “soyrizo” (or your favorite veggie meat—this stuff was great though)
  • 1 can of mild white beans (like white kidney beans, navy beans, etc.)
  • 1 large can of enchilada sauce (or make it yourself if you really want to, I guess)
  • 8-10 small tortillas
  • Optional garnishes: sliced black olives, vegan cheese, chopped green onions, vegan sour cream, etc.

STEPS:

  1. Pre-heat your oven to 400F.
  2. In a large skillet, fry up the garlic and onion in a little olive oil until they start to brown, about 5 minutes.
  3. Add the “meat” and fry until it’s browning—another 5 minutes.
  4. Throw in your kale and beans, and cook until the kale wilts—5 more minutes, maybe less.
  5. Now, prepare a glass baking dish (~9x13).  Pour half the enchilada sauce into the bottom of the dish.
  6. Take a tortilla and spoon 1-2 tablespoons of the soyrizo-kale-bean mixture into the middle of the tortilla.  (Don’t overfill or they’ll come apart).  Then fold the sides of the tortilla in toward the middle—folding it in thirds.  Place the tortilla folded-side down into the baking dish (this will help them keep their shape).
  7. Repeat until the tortillas/filling are all gone.  Then pour the rest of the enchilada sauce on top.
  8. If using, sprinkle vegan cheese and black olives on top of your enchiladas.  Bake for 30 minutes or until the “cheese” melts and the sauce is bubbly.
  9. Voila!  When they come out of the oven, let them cool a few minutes and dig in.  Serve with rice if you’d like.  Garnish with green onions, vegan sour cream, etc.
PRINT THIS POST 5/1/12 — 10:55am Short URL: http://tmblr.co/Zb1oYxKgspkI
Polenta with Red Onions, White Beans, Chard, and Sun-Dried Tomatoes

This meal is simple and it’s healthy.  If you’d like to make it a little more hearty, you can top it off with a chunky tomato sauce.

PREP TIME: 10 minutes

TOTAL TIME: 25 minutes

FEEDS: 4

WHAT YOU’LL NEED:

  • 1 package of precooked polenta (comes in the tube in the refrigerator section; I use Italian or sun-dried tomato flavor)
  • A few tablespoons of olive oil
  • 1 red onion
  • 3-4 cloves garlic
  • 1 lb chard (or another mild green)
  • 1/2 cup of vegetable broth
  • 2 cans of white beans (or another mild bean, like cannellini), drained and rinsed
  • Salt and fresh-cracked pepper
  • 8 oz julienne cut sun-dried tomatoes (optional)
  • Cruelty-free goat cheese or vegan parmesan crumbles (optional)

STEPS:

  1. Slice the polenta into circles about an inch thick (don’t go too thin or they’ll fall apart while cooking; don’t go too thick or they’ll take too long to heat through!)
  2. Thinly slice the red onion, mince the garlic, and de-vein and chop the chard.  Set them aside and keep them separate.
  3. In a flat frying pan, in a little oil (enough to thinly coat the pan and keep the polenta from sticking, but not so much that the polenta will get greasy), fry the polenta over medium heat, about 6 minutes on each side.
  4. While the polenta is frying, in another pot (a stock pot works best), fry the onions and garlic in a little olive oil, about 5 minutes or until the onions are soft and lose their bright color.
  5. Add the vegetable broth, chard, sun-dried tomatoes (optional), and beans to the onion pot.  Cook everything for another 5 minutes or so, until the chard is wilted and heated through.  Season with salt and pepper to taste.
  6. Serve the browned polenta with the bean/chard mixture scooped on top.  If you’d like, top with vegan cheese substitute (like a vegan parmesan), nutritional yeast, or cruelty-free goat cheese (which we occasionally find here and use).
PRINT THIS POST 1/30/12 — 8:23pm Short URL: http://tmblr.co/Zb1oYxFevpbA Filed under: #Main dishes  #soy-free 
Trashy Vegan Pot Pie

PREP TIME: 15 minutes

TOTAL TIME: 60 minutes

FEEDS: 4+

WHAT YOU’LL NEED:

  • 2 vegan pie crusts, defrosted (to defrost, place the crusts in the fridge at least 2 hours before you start, or set them out on the countertop at least 1/2 hour before)
  • 1 large white or yellow onion (about 1 cup of chopped onion)
  • 1 green bell pepper (or substitute an equivalent amount of another mild, crunchy veggie like celery)
  • 7 tablespoons of margarine
  • 1/3 cup of flour
  • Salt and pepper
  • 2/3 cup soy milk (or almond milk)
  • 1 3/4 cups veggie broth (or water + buillon)
  • 3/4 cup of frozen corn
  • 2 cups frozen “meat” in bite-size pieces (I recommend something “sausage” or “chicken” flavored—I used Field Roast vegan sausage, chopped into little pieces; you could even use pre-fried tofu or tempeh if you wanted to)

STEPS:

  1. Preheat the oven to 425F and grease a pie dish.
  2. Lay one of the defrosted pie crusts on the bottom of the greased pie dish and set the second one aside for later.
  3. Dice the onion and finely chop the green bell pepper.  Set the bell pepper aside.
  4. In a large pot, melt the margarine.
  5. When it’s melted, add the onion and flour, and season with salt and pepper.  Let it cook for a minute or two, until it’s all bubbly.
  6. Quickly add the milk substitute and veggie broth. Keep the heat steady and stir constantly for two minutes or so, until the mixture thickens (like gravy).
  7. When the mixture is thick, remove from the heat and add everything else.
  8. Pour the mixture into the first pie crust and cover the rest with the second pie crust.  Pinch the edges to keep everything inside.  
  9. Pop it in the oven for 20 minutes.  At that point, pull it out, cover the edges with aluminum foil so they don’t burn, and stick it back in for another 10-15 minutes, until it’s golden brown.  Let it sit 10 minutes before eating.
PRINT THIS POST 11/27/11 — 10:59pm Short URL: http://tmblr.co/Zb1oYxCX0pBQ
Bagels with “Lox”

If you’re not an East  Coaster, you might not even know what I’m talking about.  But I grew up with a Jewish Bubby who fed me plenty of bagels and lox.  The spread included deli-fresh bagels, capers, red onions, cream cheese, and yummy lox (smoked salmon).  Of course, most of this isn’t vegan.  Almost none of it is.  But in my quest for trashy alternatives to childhood classics, I’ve come up with a veganized version that gives you the same flavors without the cruelty (or the cholesterol).  Plus, it couldn’t be easier.

In this recipe, I use the smoky flavor of tempeh bacon (chilled, if you like) to replace the lox.  I know it sounds weird, but just try it my way.  It’s a little brainstorm I had.  And it works!

PREP TIME: 15 minutes

(Note: If you are prissy-trashy and you want the tempeh bacon chilled, allot extra time.  Fry the tempeh ahead of time and refrigerate overnight.)

TOTAL TIME: 20 minutes

FEEDS: 4

WHAT YOU’LL NEED:

  • A package of tempeh bacon (Try Tofurky or Light Life. In my experience, marinated tempeh is easy to find in the veggie section of a good grocery store like our local favorite, Hyvee.  If you can’t find your tempeh pre-baconed, you can make your own “facon” by marinating plain tempeh in liquid smoke/soy sauce mixture, though you’ll have to add time to your recipe.  There are plenty of recipes online for marinating your own tempeh bacon.  But I’m all about the store-bought shortcut.)
  • 4 bagels (Store-bought bagels are usually vegan—just check the label. I use Thomas’ because there is no such thing as a deli in the Midwest.  There’s also some debate about what flavor works best.  I like plain.  W loves her everything bagels.  And perhaps the classic would be sesame or garlic.  Your choice.  But go savory, not sweet.)
  • Veggie cream cheese (This should be easy to find—the Tofutti brand is great.)
  • 1/2 red onion
  • A few teaspoons of capers (optional)

STEPS:

  1. Prepare the “facon” according to package instructions.  (Just fry it in some veggie or olive oil for a couple of minutes on each side.  If you are really into the authenticity, you can chill the tempeh bacon, but we just use it still-warm.)
  2. Meanwhile, toast the bagels and dice up a little red onion (a little goes a long way.)
  3. Assemble your “bagels and lox”: Use the bagel as your foundation, spread some cream cheese on top, add a couple of strips of tempeh bacon as your lox, and then sprinkle on capers and red onion.  Voila!  It’s like you’re in NYC.  Even though you’re in Missouri. 
PRINT THIS POST Notes: 2 11/13/11 — 1:32pm Short URL: http://tmblr.co/Zb1oYxBtngRh Filed under: #Breakfast  #20 Minutes or Less 
3-Bean Vegan Chili

Chili is a classic, but some recipes take forever and have tough-to-find ingredients.  In this simple version, I use mostly canned ingredients for a quick and easy chili fix.

FEEDS: 4

PREP TIME: 5 minutes

TOTAL TIME: 30-35 minutes (or more if you let it simmer—feel free to start in advance)

WHAT YOU’LL NEED

  • 1 tablespoon vegetable oil
  • 1 large yellow onion, diced
  • 3-5 cloves of garlic, minced/diced
  • 1 large zucchini (or 2 little ones), halved lengthwise and then sliced finely
  • Coarse salt
  • Cayenne pepper
  • 3 tablespoons chili powder (regular or ancho or smoky)
  • 1 tablespoon cumin
  • 3 cans of beans, drained (I recommend a combination of different flavors—I used kidney, white, and chickpeas, but you could also use black beans or pinto beans or black-eyed peas or whatever.  Even a can of corn in there would be fine.  Just use 3 cans of whatever.)
  • 1 28 oz. can of petite diced tomatoes (or crushed tomatoes for a smoother chili)
  • 1 cup veggie broth
  • A liberal splash of hot sauce (I recommend Cholula)
  • Optional ideas for garnishes and extras: cilantro, vegan sour cream alternative, vegan cheese alternative, spaghetti (we call that “Cincinnati chili”), or corn bread

STEPS

  1. Saute the onions and garlic in the vegetable oil until the onions start to soften.
  2. Add the zucchini and season with salt and cayenne (to taste—careful with that spicy cayenne.)  
  3. Stir the mixture and let it fry for 3-5 minutes more, until the zucchini starts to soften.
  4. Add your spice mixture, the chili powder and cumin, and stir in for a minute or so, until it becomes fragrant.
  5. Add your beans, tomatoes, veggie broth, and hot sauce and simmer for at least 20 minutes—the longer, the better.
  6. For a thicker chili, simmer without the lid and boil off some of the liquid; for a thinner chili, simmer covered to trap the liquid.  You can also add water or veggie broth as you go.  Voila!  Perfect chili.
PRINT THIS POST Notes: 3 10/3/11 — 7:59pm Short URL: http://tmblr.co/Zb1oYxAFc_fv Filed under: #One pot  #Main dishes  #soy-free 
So-Easy Jambalaya

PREP/ACTIVE TIME: 5 minutes

TOTAL TIME: ~25 minutes

WHAT YOU’LL NEED:

  • 1 box of jambalaya mix (I used Zatarain’s because I’m a sucker for commercials with saxophones, but you could use any equivalent)
  • Veggie broth or bouillon
  • 1 package of tempeh (~10-14 oz)
  • 1 can of diced tomatoes (~15 oz)
  • Green onions (optional, garnish)

STEPS:

  1. On the back of your jambalaya mix, it will say, “Bring X cups of water + X tablespoons of oil to a boil.”  Do that.  But instead of water, use veggie broth.
  2. While that’s getting hot, quickly slice your tempeh into 1/2” rectangles (and then in half for bite-size pieces).
  3. When your broth/oil is boiling, add the contents of the box and, instead of meat or seafood, your tempeh.  (Don’t worry; the tempeh doesn’t need to be pre-cooked.  It will cook nicely and absorb the flavor of the jambalaya mix while the pot simmers).
  4. Add your can of tomatoes too.
  5. Let the whole thing simmer, covered, for whatever time is on the box.  Mine was 25 minutes.  Stir occasionally to keep it from sticking to the bottom.
  6. When your rice is tender, you’re done!  Top with diced green onions if you’d like, or don’t.

VARIATIONS:

I used tempeh, but I’m sure you could use another protein, especially those of you who cut back on soy—a simple can of beans would work, or you could use seitan (I would pre-fry that to keep it from getting mushy).  You could even get the packaged vegan sausage that I love and use for other recipes and throw that in.  

PRINT THIS POST Notes: 4 8/30/11 — 7:59pm Short URL: http://tmblr.co/Zb1oYx8yZpIS Filed under: #Dinner  #One Pot 
“Bean Wolf”-Whole Wheat Pasta with White Beans, Greens, and Veggie Sausage

FEEDS: 4

TOTAL TIME: 20 minutes

WHAT YOU’LL NEED:

  • 1 red onion (medium)
  • 3-6 cloves garlic
  • 1+1/2 15 oz cans of great white northern beans (or cannelini beans or another mild bean)
  • 1 bunch of chard
  • 1 cup vegetable broth (or water + bouillon)
  • 10-16 oz (whatever one package is) of Italian seasoned veggie sausage (I recommend Field Roast or, if you can’t find that, Tofurky)
  • 16 oz (1 lb) of whole wheat pasta 
  • Vegan shredded or shake-on cheese (optional)

STEPS:

  1. Bring a large pot of water to boil and prepare the pasta according to package instructions.
  2. Meanwhile, slice the sausages into 3/4” circles and saute them over medium-high heat in some olive oil, until they’re crisp on the outside and hot in the middle.  Take them out of the pot and set aside for later.
  3. Thinly slice or dice the red onion and garlic and saute them in a large pot (the same one you used for the sausage is ideal).
  4. When the onions are soft (after a couple of minutes), add the vegetable broth, chard, and beans.  Simmer, half-covered, until the chard wilts and the beans are hot (just a couple of minutes).
  5. When the sauce mixture is hot, add your pre-fried veggie sausage and reduce heat to low, just to keep everything warm.
  6. By now, your pasta should be cooked.  Drain the pasta, return it to the pot, and pour the beans, greens, and sausage mixture on top.  Delicious!  Serve with vegan “cheese” (optional).  If you like it a little spicy, garnish with crushed red pepper or peperoncinis.
PRINT THIS POST Notes: 1 8/8/11 — 11:20pm Short URL: http://tmblr.co/Zb1oYx851zOR Filed under: #20 minutes or less  #Main Dishes  #Pasta 
Trashy Tacos: Take 2

The good ol’ beans n greens taco recipe, logged under “healthy-trashy,” is  definitely a must-try.  But it’s a more mild… greener taco recipe.  These tacos are max trashy and might remind you more of the taco dinner your mom used to make when you were a kid.  (Like, the one that came from the box.)  But trust me… this recipe is cheap, simple, and it’s delicious.  And because you don’t use any of that nasty red meat—and you introduce some fresh produce—it is relatively healthy.  

FEEDS: 4

TOTAL TIME: 15 minutes

INGREDIENTS:

  • 1 box “taco kit” or equivalent (includes: a packet of seasoning, some sauce or salsa, and the tortillas, either hard or soft)
  • 1 medium bell pepper
  • 1 medium yellow onion
  • 1-2 cans of unseasoned pinto beans (if 2, use an extra seasoning packet)
  • Your favorite taco fixins—salsa, vegan sour cream, lettuce, tomato, etc.

STEPS:

  1. Dice the bell pepper and onion.
  2. Fry the onion and pepper in a little oil in a large, non-stick skillet.  Start with just the onion, and when it’s about half-done, add the bell pepper.  Saute it all until it’s tender-crisp.
  3. Add the can of beans and mix everything together quickly.
  4. Add the seasoning packet and 1/2 cup water or veggie broth.  (3/4 cup liquid if using 2 packets.)
  5. Let this mixture simmer for 5-10 minutes, until the sauce thickens and evaporates a little.
  6. Scoop the mixture into tortillas and serve with your favorite taco toppings.  I recommend a side of rice with this one too.
PRINT THIS POST Notes: 2 7/11/11 — 2:38pm Short URL: http://tmblr.co/Zb1oYx6-3yDo Filed under: #20 minutes or less  #Mexican  #Soy-Free  #Main Dishes 
Vegan Nutella S’mores

(No campfires required!)

So, I just made a batch of vegan nutella (see my recipe here), and I was trying to think of creative ways to spin it.  And I came up with this…  I certainly didn’t invent s’mores, but this is one vegan treat idea I couldn’t pass up posting.  I mean, just look at that picture!  You could eat the computer.

WHAT YOU’LL NEED:

  • Graham crackers (just check the box—most graham crackers are already vegan, even the cheap store brand ones.)
  • 1 batch of vegan nutella (link to recipe above)—or just use some dairy-free chocolate, whatever suits you.  (NOTE: If you are super trashy, use peanut butter and Hershey’s syrup mixed together, but don’t say I told you to, because that’s trashy even for me.)
  • Vegan marshmallows (I recommend Sweet & Sara’s—we can get them at the local Hyvee, and they are AMAZING!)

STEPS:

  1. Preheat the broiler in your oven to 525F.
  2. Lay a graham cracker on a cookie sheet.
  3. Spread some nutella on the cracker.
  4. Top it off with a marshmallow.
  5. Put everything under the broiler until the marshmallow is golden-brown, about 2 minutes.
  6. Voila!  Delicious s’mores!!  
PRINT THIS POST Notes: 2 7/1/11 — 9:33pm Short URL: http://tmblr.co/Zb1oYx6fdFYv Filed under: #Dessert  #Chocolate 
Trashy Pad Thai with Baked Tofu

This is one I’ve been perfecting for almost as long as I’ve been cooking vegan meals.  I started two years ago with Isa Chandra’s old recipe, but I found all kinds of issues with it… not enough sauce, too sweet, too spicy, weird/expensive ingredients (tamarind concentrate? dried Thai peppers?).  Over the years, I’ve invented my own version of Pad Thai that uses way easier ingredients and is much quicker.  And it always gets the seal of approval from my dinner guests.  A major crowd pleaser!  Without further adeiu, Trashy Pad Thai…

FEEDS: 4

TOTAL TIME: 30-40 minutes

WHAT YOU’LL NEED:

-SAUCE INGREDIENTS

  • 3/4-1 cup soy sauce 
  • 1/2 cup rice wine vinegar
  • 1/3 cup lime juice
  • A 6 oz can of tomato paste (or, if you’re trashy, 6 oz ketchup!  It works, but if you use ketchup, reduce the sugar, because it makes things sweeter)
  • 2-3 tablespoons of sugar (more to taste) 
  • A squirt of hot sauce (Frank’s is fine, but Sriracha is best if you have it)

-EVERYTHING ELSE

  • 1 lb of rice noodles—any kind you like
  • 1 package (~14 oz) extra firm tofu
  • Some soy sauce to marinate the tofu (1/8 cup)
  • 1 small-medium red onion, diced
  • 1 tsp minced ginger (from a jar is fine—that’s what I do)
  • 3 cloves garlic, minced
  • 1/2-3/4 cup bean sprouts
  • 5-10 green onions, white parts chopped, dark green parts discarded
  • 1/2 cup chopped cilantro (optional)

STEPS:

  1. Preheat the oven to 375F.
  2. Mix the sauce ingredients in a bowl and set aside.  (Taste this mixture and adjust it as you like it).
  3. Towel dry the tofu to get rid of excess moisture and chop into 1/4” thick rectangles.  Brush the rectangles with a little soy sauce, put them on a lightly oiled baking sheet, and bake in the oven for 30 minutes, flipping the rectangles once after 15 minutes.
  4. Prepare the rice noodles according to package instructions.  Strain and set aside when they’re done.
  5. While the tofu is baking and the noodles are steeping, chop up all your veggies.  Put the garlic and onion together, and, in a separate bowl, put the bean sprouts, green onion, and cilantro together.  (You don’t have to use cilantro if you don’t like it).
  6. In a large stock pot, fry up the onions, garlic, and ginger until the onions are soft.
  7. Stir your sauce mixture and pour it on top of your fried onions.  Let it cook for a minute or so, until it’s bubbly and heated through.
  8. Dump in your strained noodles and mix around until they’re covered in sauce.
  9. Add the rest—bean sprouts, green onions, and cilantro.  Put your finished baked tofu in too.  Stir everything up, and you’re good to go.
PRINT THIS POST 6/25/11 — 8:21pm Short URL: http://tmblr.co/Zb1oYx6SSH1m Filed under: #Main Dishes