I think winter is really starting to get to me. I’ve been craving things I usually make in the summer like these Very Veggie Enchiladas. I always make these on our family summer vacations to the lake. We all take turns making dinner for our group of 14, and I pretty much always make this. I love how tangy the enchilada sauce is and the veggie filling is perfection! It’s a perfect Make Ahead solution for lunches or dinners for the week. Just simply reheat and you can have a Mexican fiesta any night of the week! Ingredients 2.5 cups of tomato sauce* 1 T chili powder 1 tsp onion powder 1 tsp garlic powder 1 tsp ground cumin ½ tsp oregano 2 T olive oil 16 ounce of sliced mushrooms 1 green bell pepper diced 1 yellow onion sliced 3 T taco seasoning* 3-4 cups of shredded sharp cheddar cheese 8 flour tortillas Chopped cilantro for topping Directions (makes 10 enchiladas)
0 Comments
 I first discovered jackfruit on our vacation to Tucson this fall. I had the very best jackfruit tacos at this incredibly popular vegan Mexican restaurant called Tumerico. If you are in the Tucson area, you should check it out! I couldn’t believe how authentic the jackfruit taco tasted and how filling it was. Since then I have made a few jackfruit recipes and have been experimenting with it in various ways (more to come!). My first creation turned out great and I couldn’t believe how easy it was to use this unripe canned jackfruit! If you do not wish to venture into jackfruit, I have an equally yummy option to add chickpeas instead, which can be found in the “notes” section. Chicken noodle soup was always my favorite when I was a meat-eater and this is the closest I have come to replicating those flavors. The best part about soup, is that it’s make-ahead friendly and also can be frozen for a quick meal in the future. I hope you enjoy this Vegan Jackfruit “chicken” Noodle soup!
Vegan Jackfruit “chicken”Noodle Soup Makes 8 servings 2 - 20oz cans of Jackfruit (in brine or water, not in syrup!)** 2 tsp poultry seasoning 2 tablespoons of olive oil plus more for sauteing jackfruit 5 cloves of garlic chopped 4 large carrots peeled and chopped 4 large celery stalks chopped 1 large yellow onion chopped 1 cup of chopped fresh curly parsley leaves 1 tablespoon of dried basil 8 cups of veggie broth Salt and pepper to taste Cooked noodles - preferably Rotini Directions
Notes **
My favorite sandwich growing up was always tuna salad. I recall the days when my mom would pack it for me in my lunch with crackers so I could make mini tuna cracker sandwiches! When I became a vegetarian nearly eight years ago, I was definitely missing the flavors of this classic sandwich, so I decided to recreate it with chickpeas. It’s great on whole grain buns, or on bread toasted in the oven with melted cheese, or simply as I had it as a child, with crackers. Make a double batch for a week’s worth of make-ahead lunches!
Vegan Chickpea Salad Sandwiches 1 can of chickpeas drained, and rinsed 1 Dill pickle diced fine 2 small celery stalks diced fine 1 green onion diced fine 1 ½ - 2 Tablespoons of vegan mayo 1 teaspoon of yellow mustard Dash of salt, pepper and paprika (to taste) Instructions 1. Mash the chickpeas with a potato masher until mostly mashed and only small pieces remain. 2. Mix in all the remaining ingredients and stir to combine. 3. Enjoy on whole wheat buns, or as open-faced sandwiches toasted in the oven with sharp cheddar cheese or as a snack with crackers! The fall weather is upon us here in Chicago, and the first thing I always crave is a warm bowl of chili! This vegetarian chili is filled with healthy veggies and two varieties of beans and it's sure to warm you on a cool fall day.
The BEST Vegetarian Chili Ingredients 2 Tablespoons Avocado Oil 1 onion chopped fine 1 red pepper chopped fine 7 cloves of garlic minced 3 tablespoons of Chili Powder 1 tablespoon of Cumin ¼ teaspoon cayenne pepper 1 ½ cups of water ½ cup of light beer 2 - 16oz cans of diced tomatoes 1 teaspoon of oregano 1 tablespoon of brown sugar 1 can of Kidney beans (rinsed and drained) 1 can of chickpeas or black beans (rinsed and drained) 1 cup of frozen corn 1 ½ teaspoons of salt ½ cup of cilantro Juice from one lime Directions:
Recipe adapted from http://www.thecurvycarrot.com/ |
