Tempeh and Spinach Enchiladas
Saute 1/2 red onion, finely chopped, and 4 cloves chopped garlic in a pan with a little peanut oil until it is nice and fragrant and the onions are soft. Next, add 1/4 cup chile mix for enchilada sauce and 3 TB chile powder. Mix this all really well before adding 1.5 cups water.
Into this sauce base, add a 14.5 oz can of diced tomatoes. I added a can of tomatoes with green chiles for extra flavor. Bring this to a boil and lower heat to simmer while prepping the rest of the meal. Stir occasionally.
For the tempeh filling- 1 package of tempeh sliced into finger-length pieces. Mix up 2 TB peanut oil, juice from 1/2 lemon, some onion and garlic powder, and fresh ground black pepper. Toss the tempeh strips in this and then grill for 5-7 minutes. When cool enough to touch, slice them into fine strips as seen in the photo above.
Next, peel and slice 4 carrots, grill, and then further slice into fine pieces. Mix these in a bowl with the tempeh and 1.5 cups chopped frozen spinach.
Cover the bottom of a large Pyrex baking dish with the sauce. Next, place one layer of whole wheat tortillas (tear them apart if they’re too big). Pour in the tempeh mix, a little more sauce, cheese, another layer of tortillas, and the rest of the sauce. Cover with foil and bake at 375 for 20 minutes or so. Remove from oven to check and see if it is done. If so, add another layer of cheese and bake just until it is all melted. I served this with homemade Sweet Potato Chips and guacamole. Enjoy.
BBQ Vegetable Soup
- At November 9, 2009
- By megan
- In BBQ Sauce, beans, carrot, quinoa, Soup, sweet potato, vegan
0
This hearty soup is great to make when you know you won’t have time to cook for a couple nights in a row. The protein from quinoa and kidney beans as well as vitamin-rich yams will leave you full and satisfied.
Ingredients:
- 1 large yellow onion, chopped
- 2 cups white wine
- 5 cloves garlic, chopped
- 2 bay leaves
- 3 stalks celery, washed and coarsely chopped
- 4 cups water
- 2 large yams, peeled and chopped into 1/2 inch cubes
- 4 large carrots, peeled and chopped into 1/4 inch thick rounds
- 1 carton (4 cups/1 quart) organic veggie broth
- 1 cup quinoa, rinsed in cold water and drained
- 1 can kidney beans, rinsed and drained
- 1/2 cup of my Best BBQ Sauce
In a large stock pot, add the onions, turn heat up to medium high, and wait until you start to hear them sizzle. Then add the wine, stir, and cook a few minutes before adding the garlic, bay leaves, and celery. Next, add the water and bring it back to a boil before adding the yams and carrots. Stir this well and wait until it comes to a boil again before adding the veggie broth. Stir this well, bring it to a boil again, and cook 10 minutes or so before adding the rinsed and drained quinoa and beans, which will need 15 more minutes to be done. Finally, add the BBQ sauce, stir well, lower heat to low, and simmer until you are ready to eat.
I served mine with Best BBQ tofu and blue corn cakes.
Ginger Pecan Carrot Cupcakes
These cupcakes were so incredibly delicious, made with fresh carrots from the Boulder farmers market and crystalized ginger from Savory Spice Shop. This recipe make 12 cupcakes.
Cupcake Ingredients:
- 1 cup whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp sea salt
- 1/2 TB ground cinamon
- 1/2 cup chopped pecans
- 1/4 cup coarsely chopped crystalized ginger
- 3/4 cup evaporated cane juice
- 1/2 cup plus 1 TB walnut oil
- 2 eggs
- 2 cups grated carrots
Maple Cream Cheese Frosting Ingredients:
- 1/3 cup heavy whipping cream
- 4 oz cream cheese
- 1/3 cup maple syrup
- 1/2 cup powdered sugar
Preheat oven to 350 (375 if at altitude, like here in Boulder). Line a cupcake pan with paper baking cups (I prefer the 100% unbleached compostable IF YOU CARE brand).
In a mixing bowl, combine the flour, baking soda, salt, cinamon, pecans, and ginger. Mix this with a fork or whisk so all of the ingredients are relatively evenly combined. Add the grated carrots and toss to coat.
In your KitchenAid mixer, add the evaporated cane juice and walnut oil. Turn it to speed 2 for 30 seconds or so, and then add the eggs and beat another 30 seconds. Add the flour and carrot mixture and mix another minute or so until you have an even batter.
Scoop into the cupcake tray and bake 15-20 minutes until a toothpick inserted into the center of a cupcake comes out clean. Remove your cupcakes from the cupcake tray and allow them to cool completely.
Next, make the frosting. Unless you have an extra KitchenAid bowl, you’re going to have to wash the bowl you used for the batter. First, pour the heavy whipping cream into the bowl, and with the wire whisk attachment, beat on speed 10 for 3-4 minutes until you have butter. Then, add the cream cheese, maple syrup, and powdered sugar and beat on speed 10 another couple minutes to make nice and fluffy fresh frosting.
Frost your cupcakes as you like. I filled a plastic sandwhich bag and cup off the corner in order to squeeze it out like piping. Get as fancy as you desire, and enjoy.
Roasted Sweet Potato (Yam) and Carrot Soup
- At October 13, 2009
- By megan
- In carrot, Soup, sweet potato, vegan, Vita-Mix
- 0
Ollin Farms had some amazing looking sweet potatoes last week. This fall was the first time I saw them at the farmers’ market because they are not a very common crop here in Colorado. However, they were delicious.
This soup is reall easy, healthy, and full of flavor.
Ingredients:
- peeled, chopped sweet potatoes (2 pounds? How much soup are you making? There is no definitive measurement here, so 4 large sweet potatoes might be a good place to start.)
- peeled, chopped carrots (again, no measurement. 1/2 pound, maybe.)
- 1 large yellow or sweet onion, sliced
- 1 cup veggie broth
- 1/2 cup olive oil
- 1/2 cup apple cider
- water
- 2 TB (or more) powdered ginger (please feel free to use fresh ginger if you have it available)
Preheat oven to 375. In a large Pyrex baking dish, combine the yams, carrots, onion, veggie broth, and olive oil. Cover with foil and bake for 45 minutes or until a fork can easily pierce the yams and carrots. Remove from oven and let cool for 15-30 minutes.
Next, add the roasted ingredients to a Vita-Mix or other blender. Add the apple cider and a few cups of water. Puree until smooth. If you have a smaller blender, you might need to break this down into two separate batches. When it is all smooth, transfer to a soup or stock pot and simmer on medium low heat for 15-20 minutes. Add more water to reach your desired consitency, as well as the ginger. Stir the soup somewhat frequently, and don’t leave it uncovered and walk away. If it is too hot, it will jump out of the pot and make a mess. Be warned! Enjoy.
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