enchilada casserole

NGREDIENTS

• ½ cup raw cashews
• 1 heaping cup chunky salsa (I like Frog Ranch)
• 1 medium red bell pepper, chopped
• ½ tsp garlic powder
• ½ tsp chili powder
• 1 heaping tsp salt
• ¼ tsp cayenne pepper
• 1-8oz pkg tempeh, finely chopped
• 1 small onion, diced
• 1 bunch kale, stems removed and leaves chopped
• 1-15oz can kidney or black beans, drained and rinsed
• ¾ cup corn (I used thawed from frozen)
• ½ cup enchilada sauce (I like Frontera)

INSTRUCTIONS

1. Preheat oven to 350F. Rub an 8x8in glass baking dish with coconut oil or spray with cooking spray.
2. Place cashews in a small bowl. Cover with hot water and side aside to soak.
3. Meanwhile, chop tempeh, pepper, onion, and kale. Set the chopped pepper aside. Place the rest of the veggies in a large bowl. Add beans and corn.
4. Place drained cashews, salsa, and chopped bell pepper, and spices in a high-speed blender (I used my nutri-bullet). Blend until very smooth and creamy.
5. Pour sauce over the veggie-tempeh-bean mixture, stirring very well.. Dump mixture into baking dish. Using a spatula, press down the casserole so it's packed very tight.
6. Top with enchilada sauce. Spread enchilada sauce so it covers mixture. Sprinkle with chili powder if desired.
7. Bake for 30 minutes.

Sweet potato/white bean/brocolli curry

Sweet Potato and White Bean Curry Soup with Roasted Broccoli

 

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Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

Author: Brandi Doming

Serves: 10 cups

Ingredients

• Cashew Cream for the Soup
• ⅓ cup raw cashews, to make cashew cream (58 g, soaked overnight if you don't have a high-powered blender)
• ⅔ cup water
• Roasted Broccoli
• 3 cups frozen broccoli florets (244 g, I prefer to use frozen because they stay moist while cooking and don't burn or dry out too fast like fresh broccoli)
• Soup
• 4 cups water
• 1 packed cup finely chopped yellow onion (140 g)
• 3-4 extra large garlic cloves, minced (15 g, about 1½ tablespoons)
• 3 heaping cups peeled & chopped ½ inch chunks sweet potato (450 g)
• 2 teaspoons fine sea salt
• 1 to 1½ tablespoons Penzey's "Now Curry" powder (see Note below)
• Two 15 oz cans cannellini beans, drained and rinsed
• ¼ cup tomato paste (60 g)
• 1 cup cashew cream (if allergic to cashews, sub full-fat creamy coconut milk, not a light plant milk or water, or the soup will be too runny/watery! Please note that I have only tested this with cashew cream)
• Note: Ok, regarding the curry powder, as stated above in my post, the Penzey's "Now Curry" is more potent, contains 15 spices and is more spicy, so if you can't find it or are not using it, make sure to use a good yellow curry powder. McCormick will be a decent sub, as it has similar spices in it, but it is definitely less spicy and not the exact same taste, so your ratio will be different. With the Penzey's being much spicier, 1 tablespoon may be plenty spicy for you. I did 1 tbsp + ½ teaspoon of Penzey's. If using a milder curry powder like McCormick, you can probably use the full 1½ tablespoons to make sure you get enough flavor and spice. Start out with 1 tablespoon and add more if needed. I would also suggest you will probably want a pinch of cayenne pepper, maybe even a touch of cinnamon (Penzey's contains it) to add as well, since it is not nearly as spicy as the Penzey's brand.
• Note 2: To save time for the day of dinner, I chopped my onions, garlic and sweet potatoes the day before and stored the potatoes in the fridge and the onion and garlic in the freezer. The next day, dinner comes together really fast.

Instructions

1. First, you will need to make your cashew cream. If you do not have a high-powered blender, soak your cashews overnight in lukewarm water. Drain, rinse and add to a blender (I used my Vitamix, unsoaked) and add the ⅔ cup water. Blend until completely smooth and no bits remain. Set aside.
2. Next, you will roast you broccoli. Preheat the oven to 375 degrees Fahrenheit (Celsius) and line a sheet pan with parchment paper. Spread your broccoli out and season well with salt and pepper. Bake 15 minutes until just beginning to see the tips browning.
3. While your broccoli is roasting, you will prepare the soup, which comes together pretty quickly. Add your chopped onion and garlic and the 4 cups water to a large pot. Turn to high heat and bring to a boil, once boiling, let cook for 5 minutes.
4. Then add the sweet potatoes, salt and curry powder. Stir well and reduce the heat to medium-low and cover with a lid. Cook for 10 minutes.
5. Add the beans, tomato paste and cashew cream. Stir and cook another 10 minutes or so until it has thickened up some. Taste and adjust salt or spices if needed. Like in the note mentioned above, if you want it spicier, add a pinch of cayenne pepper. Your broccoli should be done by now. Top the soup with the broccoli and serve.

CHICK PEA SALAD

All of the flavor of a chickpea shawarma sandwich in a salad! Mediterranean-spiced chickpeas, fresh salad, and Garlic Dressing. A flavorful, filling, plant-based meal.

Ingredients

CHICKPEAS

·  1 15-ounce (425 g) can chickpeas, rinsed, drained and dried in a clean towel

·  1 Tbsp (15 ml) olive oil

·  Heaping 1 tsp cumin

·

·  Heaping 1/2 tsp turmeric

·  Scant 1/2 tsp sea salt

·  1/2 tsp ground cinnamon

·  1/4 tsp ground ginger

·  Pinch each black pepper, ground coriander + cardamom

SALAD

·  5 ounces (141 g) spring mix lettuce (organic when possible)

·  10 cherry tomatoes, chopped (organic when possible)

·  1/4 cup (28 g) red onion, thinly sliced

·  3/4 cup (45 g) fresh parsley

1 avocado

·  20 (~60 g) pita chips, slightly crushed (store bought or homemade*)

DRESSING

·  1/2 cup (120 g) hummus

1/2 cup tahini

·  3 cloves garlic (1 1/2 Tbsp or 9 g), finely minced or grated

·  1 lemon, juiced (2 Tbsp or 30 ml)

·  Water to thin

Instructions

1.    Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.

2.    Add washed and dried chickpeas to a mixing bowl. Add olive oil and all seasonings and toss to combine. To help them cook faster and disperse the seasonings more easily, lightly mash half the chickpeas with a fork (leaving the other half whole).

3.    Sample a chickpea and adjust seasonings as needed (I added more salt, cumin, and ginger). Then arrange in a single layer on a bare baking sheet and bake for 20-22 minutes, or until golden brown and crispy. Then set aside.

4.    In the meantime, prepare all salad ingredients and add to a bowl (reserving pita chips for later). Set aside.

5.    To prepare dressing, add hummus, garlic, dill, and lemon juice to a small mixing bowl and whisk to combine. Then add warm water and whisk until pourable.

6.    To serve, add baked chickpeas and pita chips to the salad, along with half of the dressing. Toss to combine.

7.    Divide between serving dishes and serve with remaining dressing.

8.    For best results, store leftovers separately (chickpeas in a container at room temperature, salad ingredients in refrigerator, dressing in a container in refrigerator, pita chips in a container at room temperature). Keeps for 2-3 days, though best when fresh.

Notes

*To make your own pita chips, slice 2-3 pieces of pita into triangles and brush or spray both sides with grape seed or coconut oil. Lightly season with zaatar.  Then arrange on a baking sheet in a single layer and toast on each side for 3-5 minutes in a 400 degree F (204 C) oven. This can be done while the chickpeas are baking to save time!