Black Bean Green Enchilada Rice Bake

Mexicali Goodness!

3 cups white long grain rice (cooked)

—–

One 7-ounce can mild green enchilada sauce

One 7-ounce can diced tomatoes

OR

One 14-ounce can mild green enchilada sauce

—–

One 4-ounce cans sliced black olives

One 6-ounce can fire roasted mild green chilies

1/2 cup vegan sour cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon ground cumin

One 15-ounce can black beans, drained and rinsed

1 cup shredded vegan cheddar cheese

1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.

2. Cook rice according to package directions.

3. Place enchilada sauce, olives, tomatoes (if using), sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour enchilada mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

4. Garnish with chopped cilantro, green onions, salsa or additional sour cream.

Makes 6 to 8 servings

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Lovely Lentil Loaf

Yum!  True comfort food.  

2 cups water

1 cup lentils

1 onion, diced

1 cup quick-cooking oats

3⁄4 cup grated vegan cheese (cheddar, monterey jack, swiss or mozzarella)

2 tablespoons flax meal

1/4 cup + 1 tablespoon water

4 1⁄2 ounces spaghetti sauce or 4 1⁄2 ounces tomato sauce

1/4 cup bell pepper, finely chopped (any color)

1/4 cup celery, finely chopped

1 teaspoon garlic powder or 1 clove garlic, minced

1 teaspoon dried basil

1 tablespoon dried parsley

1 1/2 teaspoon salt

1/4 teaspoon black pepper

Glaze

1/4 cup barbecue sauce

1/4 cup ketchup

1/4 cup brown sugar, packed

4 teaspoons vinegar (white wine, red wine, balsamic or apple cider)

Instructions:

Add 2 cups of water to saucepan and boil

Mix in 1 cup of lentils and simmer for 20-25 minutes until most of the water is absorbed and lentils are tender

Remove from heat

     Make flax egg (a binder replacement for eggs)

Mix 2 tablespons of flax and 1/4 cup + 1 tablespoon water

Let set while you assemble the rest of the lentil loaf

Drain and mash lentils (make it mushy but leave some lentils whole)

Stir in onion, oats and cheese until mixed

Add flax egg, tomato sauce, bell pepper, celery, garlic, basil, parsley, salt and black pepper

Mix well.

Spoon into well-greased loaf pan

Smooth top with back of spoon.

Bake at 350 degrees for 30 minutes, cover top with glaze

Bake an additional 10-15 minutes

Cool in pan on rack for about 10 minutes.

Run a sharp knife around edges of pan then turn out loaf onto serving platter.

NOTE:  This recipe is a bit time consuming, so you may want to make a double batch and freeze one.  Just wrap tightly in plastic wrap, then foil.  To reheat, let thaw in fridge overnight, unwrap and microwave covered until hot throughout.

Inspired by and Veganized Really Good Vegetarian Meatloaf (Really!):

http://www.food.com/recipe/really-good-vegetarian-meatloaf-really-33921

Incredible Bean and Bulgur Chili

Want to make a really special chili without all the muss and fuss?  Chop 2 veggies, add a bunch of goodies from your pantry and set your slow cooker for 6-8 hours.  You’re done!

1 onion, diced

1 red or green pepper, chopped

3/4 package of shredded or chipped carrots (or 3 diced carrots)

3 cups water

2 vegan bouillon cubes (I use Knorr Vegetable)

2 tablespoon vinegar (balsamic, apple cider or red wine – a mixture or single variety)

3 cans of beans (kidney, white or black – a mixture or single variety)

1 can of diced tomatoes (28 oz)

1 can tomato paste (6 oz)

1 can mild green chilies, fire roasted if possible (7 oz)

1/2 cup bulgur

1-1/2 teaspoons cocoa

1-1/2 teaspoons cumin

dash or two of cinnamon

Heat:  You decide how spicy you like things

1 – 2-1/2 tablespoons chili powder, and / or

1/2 – 2 chipotle peppers in adobo sauce

Add everything to a crock pot and cook for 6 hours (high) or up to 10 hours (low).  Wait until end of cooking time, then add salt to taste.  Serve with cornbread!

Cinnamon Raisin Bread for Bread Machines

bread

Best. Bread. Ever!  Try it, I bet you’ll love it.

1 cup water

2 tablespoons coconut oil, softened

3 cups all purpose flour (or a blend of white and whole wheat flour)

3 tablespoons brown sugar

1 teaspoon salt

1 heaping tablespoon cinnamon

1 packet quick rising active dry yeast

1 cup golden raisins and soaking liquid (rum, syrup, water, etc.)

Add all in order listed, except raisins.  If available, use Sweet Bread and light crust setting on machine.  Start soaking raisins when bread machine starts.  At “add in” beep, strain off soaking liquid and add raisins.

Modified from original at Food.com

Hearty Lentil Soup

lentil soup

Warm and comforting as a big bear hug.

4 Knorr vegetable bouillon cubes

8 cups water

4 carrots, chopped

4 sticks celery, chopped

2 cups lentils, picked over and rinsed

1 large onion, chopped

2 tsp. basil

2 tsp. oregano

1/8 tsp. crushed red pepper

3 tbsp. lemon juice or vinegar

black pepper to taste

Simmer all but lemon juice / vinegar on medium low until lentils are tender (approximately two hours).  Partially puree with stick blender.  Add lemon juice / vinegar right before serving, black pepper to taste.