Enchiladas Sin Queso

Makes 10 Enchiladas

Ingredients:
1/2 cup finely chopped white or Spanish onion
2 Tbs canned diced green chilies
2 cups cooked black beans
1/2 cup fresh or frozen corn (do not thaw)
1/2 cup zucchini, diced
1/2 cup summer squash, diced
1/4 cup cilantro, roughly chopped
24-30 oz Enchilada Sauce (recipe at bottom)
Ten 5" tortillas

Directions:
Preheat oven to 450 F.
Lightly oil a 9x13 pan and cover the entire bottom of cooking dish with Enchilada Sauce, just until coated.
Combine onions, green chilies,  black beans, corn, zucchini, squash, cilantro, and 6 ounces of Enchilada Sauce in a medium bowl.
Heat tortillas, five at a time, for 30 seconds in microwave to soften. (I always skip this step).
Fill each tortilla evenly with bean/vegetable mixture, roll, and place seam side down in cooking dish.
When all enchiladas have been assembled, pour remaining Enchilada Sauce over them.
Bake for 25 minutes covered in foil.



Enchilada Sauce
Ingredients:
3 cups vegetable stock
1 1/2 Tbs chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp pepper
1 cup tomato sauce
1/4 cup unbleached all-purpose flour

Directions:
Pot 2 1/2 cups stock, chili powder cumin, garlic powder, oregano, pepper, and tomato sauce in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for 10 minutes, stirring frequently.
Whisk the flour into the remaining 1/2 cup of vegetable stock and add mixture to the enchilada sauce. Simmer for 5 minutes or until desired consistency is reached.
Use immediately or store in an airtight container in the refrigerator for up to 5 days.

My notes:
I served this with homemade guacamole, and it was FABULOUS!! I had been craving some healthy Mexican, and this completely hit the spot. 
When I made this tonight, I was in a hurry so I just used canned enchilada sauce,and it was great, but I am looking forward to trying it with the homemade version very soon.


Recipe from: Vegan Comfort Foods by Alicia C. Simpson

Brazillian Shrimp Soup

This is SO yummy! Even Adalyn ate a ton! I had baguettes with it, and it was such a filling meal. :) 

Serves 4


Ingredients:
1 onion, chopped
green bell pepper, chopped
3 cloves garlic, minced
3/4 cup long-grain rice
1/4 teaspoon red-pepper flakes
1 3/4 teaspoons salt
1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
5 cups water
1 cup canned unsweetened coconut milk (Coco Manila brand is my favorite)
1 1/2 pounds medium shrimp, shelled and cut in half horizontally
1/4 teaspoon fresh-ground black pepper
1 tablespoon lemon juice
1/2 cup chopped fresh parsley or cilantro

Directions:

1. In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
2. Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
3. Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.

Notes: 

Variation: Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.

From: foodandwine.com

Alicia's Magical Healing Soup

Serves 2... but I double it and add plenty of extra veggies, so I always end up with lots of leftovers.

Ingredients

• 1/2 medium carrot, cut into large chunks
• 1/4 medium daikon, cut into large chunks
• 1/4 red onion, cut into large chunks
• 2-3 celery stalks, chopped
• 3-4 small broccoli florets
• 4 button mushrooms, sliced
• 2-3 trumpet mushrooms, sliced
• 1/2 medium leek, halved then cut into large chunks ans swirled in a bowl of water to dislodge any grit
  
• ginger juice to taste (grate about a 1" piece of ginger and squeeze out the juice with your fingers)
• Shoyu to taste
• 1 whole scallion, thinly sliced on the diagonal
• 1/4 bunch watercress, tough stems discarded
  
• Mochi, chopped or shredded (optional)
• Toasted nori pieces (optional)
  

Directions

Bring 3 cups of water to a boil in a large pot. Add the carrot and daikon. Reduce the heat to a simmer. Add the red onion, and cook for 2 to 3 minutes. Add the celery, broccoli, mushrooms, and leek. Add the ginger juice and shoyu to the broth to taste. Simmer until the vegetables are cooked through but still slightly firm, about 5 minutes. Add the scallion, and turn off the heat. To serve, ladle the soup into bowls. Top each serving with some watercress, mochi, and nori.


The kids LOVE this. It is very simple, but it does wonders for getting them to eat vegetables. I use the recipe for using up vegetables that I know are going to go bad within a few days. Try bok choy, lotus root, garlic, collards, kale, cilantro, tomato, potato. I've yet to find anything that didn't work. :)

Recipe from The Kind Diet by Alicia Silverstone. (I am loving trying all of these recipes, they call for a LOT of Japanese ingredients that are very easy to find right now.)

Seared Scallops with Snow Peas and Orange

Photo by: Quentin Bacon

Serves 4 Hands-On Time: 25m Total Time: 25m

Ingredients

• 1 cup couscous
• 2 teaspoons plus 1 tablespoon olive oil
• 16 sea scallops (about 1 1/2 pounds)
• kosher salt and black pepper
• 1 orange
• 3/4 pound snow peas, halved lengthwise

Directions

1. Cook the couscous according to the package directions.
2. Meanwhile, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry, season with ¼ teaspoon each salt and pepper, and cook until opaque throughout and golden brown, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm; wipe out the skillet.
3. Using a vegetable peeler, remove 4 strips of zest from the orange; thinly slice the zest.
4. Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the snow peas, orange zest, and ¼ teaspoon each salt and pepper and cook, tossing, until the snow peas are just tender, about 2 minutes. Serve with the scallops and couscous.

We really enjoyed this. It is a very light meal, but add a salad and some yummy dessert and its perfect! Gavin chowed down on the Scallops and both kids ate the snow peas like candy!

Tri-Color Vegetable Saute

Start to finish: 45 min.
Makes 4 servings

Ingredients:
1 Tbsp. olive oil
1 large onion, diced
2 cloves garlic, minced
1 cup frozen sweet soybeans(edamame), shelled
2 cups corn kernels, frozen or fresh
1 pint grape tomatoes, halved
3 Tbsp. finely chopped sundried tomatoes
1/3 cup lightly packed fresh basil leaves, cut in ribons
1 Tbsp. fresh lime juice

Heat oil in large skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Add the garlic and cook 30 seconds more. Add the edamame. Cook, stirring occasionally, until warmed through, about 3 minutes. Add the corn and cook until warmed through, another 3 minutes. Stir in grape tomatoes and sundried tomatoes and cook for 5 minutes more, until the tomatoes are softened but still retain their shape. Stir in basil and lime juice. Season with salt and pepper.

Big-Batch Vegetarian Lentil Chili

Makes about 6 (1 1/2 cup) servings + leftovers.

Ingredients:
4 14.5-oz. cans diced tomatoes
2 15-oz. cans red kidney beans, rinsed and drained
1 12-oz package frozen chopped green peppers (or use fresh)
1 12-oz package frozen chopped onions (or use fresh)
2 cups dry red lentils, rinsed and drained
1/2 cup chili powder
1/8 tsp. black pepper
2 Tbsp. garlic powder
1 8-oz. can tomato sauce
1 6-oz. can tomato paste
2 cups shredded cheddar cheese
Tortilla chips(optional)

1. In an 8-qt Dutch oven combine undrained tomatoes, rinsed and drained beans, 3 cups water, green peppers, onions, dried lentils, chili powder, and garlic powder. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.
2. Stir in tomato sauce, tomato paste and 1/8 teaspoon black pepper; heat through. Serve with shredded cheese and tortilla chips.

Lentil Soup

Makes 2 servings. I double the recipe for us.

Ingredients:
1 zucchini, diced
1 carrot, diced
1/2 onion, diced
1 cup dried lentils
1 tsp curry powder
4 cups water or stock

Place vegetables and lentils in stock pot, cover with water/stock, add curry. Bring to a boil, then simmer 1 hour.