Green Chick'n Enchilada Casserole

Adapted from What's Cooking America

INGREDIENTS:

• 3 cups (about 30 marble - golf ball size) fresh tomatillos, husks removed and rinsed
• 2 small green hot peppers
• 1 teaspoon oregano
• 1/4 cup firmly packed fresh cilantro leaves
• 1/4 cup fresh parsley
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 4 ounces evaporated soy or rice milk (simmer 8 oz soy or rice milk uncovered 10-15 minutes to make 4 oz evaporated)
• 1 1/2 cups water
• 1 vegetable bouillon cube
• 1 - 6 ounce package chicken breast substitute, shredded (I used Lightlife Smart Strips)
• 18 six inch corn tortillas
• 1 1/2 cups shredded veggie Cheddar cheese (I used Galaxy Veggie Shreds)

METHOD

• In a food processor, blend the tomatillos, hot peppers, oregano, cilantro, parsley, onion and garlic; pour into a large saucepan
• Heat the tomatillo mixture over medium-low heat, add evaporated soy or rice milk, water and bouillon cube and bring to a boil
• Reduce heat and simmer uncovered 30 - 45 minutes until mixture has reduced to about 2 cups, stirring occasionally
• Remove from heat and stir in shredded chick'n
• Grease a 9 x 3 inch baking pan and preheat over to 400 degrees
• Cut 6 corn tortillas into quarters and spread in baking pan to cover bottom; top with 1/3 of tomatillo mixture then sprinkle with 1/3 of cheese.  Repeat twice to make 3 layers.
• Cover with foil and bake 15 minutes; remove foil and bake 10 minutes longer until bubbly

NOTE:  Although the flavor is nice without adding any salt and there is a zing from the peppers, I found it to be heavy on corn tortillas and light on filling so I would either increase the filling the next time or reduce to 12 tortillas (3 layers of 4 tortillas) and bake in an 8 x 8 inch pan.

Super Moist Pumpkin Bread

Adapted from Allrecipes.com

INGREDIENTS:

• 3 1/2 cups whole wheat flour
• 1 1/2 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 2/3 cup flaked organic unsweetened coconut

• 2 cups pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 2/3 cup coconut milk

METHOD:

• For pumpkin puree, place 1/2 of a cheese pumpkin cut side down in roasting pan and cover with foil; bake at 400 degrees for about 45 minutes or until soft; scoop pumpkin out of shell, cool and puree in food processor; makes about 6 cups - freeze extra
• Set oven to 350 degrees; grease and flour two 8 x 4 inch loaf pans
• In a large bowl, stir together flour, sugar, baking soda, spices, salt, and coconut
• In a separate bowl, beat with hand mixer on low until combined pumpkin, oil, applesauce and coconut milk
• Pour wet ingredients in with the dry ingredients and mix with a spoon just until combined
• Divide batter evenly between loaf pans
• Bake for 1 hour or until a toothpick inserted in center comes out clean
• Remove from oven, cover loaf pans tightly with foil and let steam for 10 minutes
• Remove foil, turn loaves out onto a cooling rack, tent loosely with foil and allow to cool completely

Rutabaga and Kale Stew

Adapted from Eating Out Loud

INGREDIENTS:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 4 carrots, cubed
• 3 cloves garlic, minced
• 1 large bay leaf
• 2 1/2 teaspoons ground cumin
• 8 cups water
• 2 vegetable bouillon cubes
• 2/3 cup barley, soaked overnight in 1 1/2 cups water
• 2/3 cup lentils, soaked 3 hours in 1 1/2 cups water
• 1 rutabaga, peeled and cubed
• 1 bunch kale, coarsely chopped
• salt and pepper to taste

METHOD

• In a large soup pot cook onions and carrots in olive oil until onions become transparent
• Add garlic, bay leaf and cumin; stir to combine
• Add water, bouillon cubes and barley with soaking water and bring to boil; cover and simmer 25 minutes
• Add lentils with soaking water and rutabagas; bring to boil; remove bay leaf
• Stir in kale until wilted, bring to boil and simmer, covered, for 30 minutes or until vegetables are tender
• Season with salt and pepper to taste

Vegan Chicken and Dumplings

Recipe from Vegan Thyme.

INGREDIENTS:

• 2 tablespoons olive oil
• 1 large onion, minced
• 3 ribs celery, thinly sliced
• 4 carrots, diced
• 2 large potatoes, diced
• 2 bay leaves
• 3 tablespoons vegetable margarine
• 3 cups water
• 1 vegetable bouillon cube
• 10 ounce bag frozen peas
• 1 teaspoon dried thyme
• 2 teaspoons dried parsley
• salt and pepper to taste
• 4 vegan chicken breast substitute (I used 1 pkg Gardein Chick'n Scallopini)

METHOD:

• Preheat oven to 375 degrees; lightly oil a 9 x 13 inch baking dish; set aside
• In a large pan saute all of the vegetables and bay leaves in the olive oil until the onions brown a bit around the edges
• Add vegetable margarine and continue to saute until more browning occurs
• Crumble the vegetable bouillon cube into the pan with 1 cup of the water; simmer uncovered for about 10 minutes
• Add the remaining 2 cups of water, thyme and parsley and simmer about another 10 minutes until potatoes begin to soften
• Use a fork to mash a few of the potatoes to add thickness
• Add frozen peas, remove from heat and let cool for about 5 minutes
• Season to taste with salt and pepper
• Saute chicken breast substitute while vegetables are cooling
• Place chicken breast substitute in baking dish then pour in vegetable mixture to cover

VEGAN DUMPLINGS:

• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup unsweetened soy milk at room temperature
• 1/4 cup vegan sour cream
• 1/2 teaspoon apple cider vinegar
• olive oil

METHOD:

• In a large bowl whisk together all of the dry ingredients
• In a separate bowl, combine all of the wet ingredients
• Carefully stir the wet ingredients into the dry ingredients with a spoon just until combined
• Drop 1/4 cup mounds of dough on top of the vegetables in the baking dish
• Brush tops of dumplings with olive oil
• Bake uncovered for 30 minutes
• Remove from oven and allow to cool for 10 minutes before serving

Butternut Squash and Lentil Soup

INGREDIENTS:

• 1 cup dry green lentils
• 2 cups water
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 ribs celery, chopped
• 3 large carrots, diced
• 2 large potatoes, diced
• 1 butternut squash, peeled, seeded and diced
• 4 cups water
• 2 vegetable bouillon cubes
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon curry
• sea salt

METHOD:

• Rinse lentils and place in small pot with 2 cups of water; cover and bring to boil, turn off heat and let sit while cutting other vegetables
• In large stock pot saute onion, celery and garlic in olive oil for about 5 minutes
• Add carrots, potato and butternut squash
• Pour in lentils with soaking water
• Add 4 cups of water, bouillon and spices; bring to boil
• Cover, lower heat and simmer for 25 minutes or until vegetables are tender
• Season with salt

Penne With Red Pepper Sauce and Broccoli

Adapted from Rocking F Farm.

INGREDIENTS:

• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 hot pepper, chopped
• 1 teaspoon balsamic vinegar
• reserved pasta cooking water
• 1/2 teaspoon salt
• 1 bunch broccoli, flowers and stems peeled and diced
• 1/2 pound mini penne
• 1/4 cup grated veggie Parmesan cheese
• 1/4 cup fresh basil leaves, cut into thin strips

METHOD:

• Heat 1 tablespoon olive oil over medium heat in large skillet
• Add onions and saute about 5 minutes, stirring occasionally until onions soften
• Add garlic, red bell pepper and hot pepper
• Lower heat and continue to cook, stirring often, for 15 minutes
• Set aside to cool
• Steam broccoli about 7-10 minutes until tender
• In water used to steam broccoli, cook mini penne for 7 minutes
• While penne is cooking, put sauteed vegetables in blender, add balsamic vinegar, salt, remaining tablespoon olive oil and 1/4 - 1/2 cup pasta cooking water; blend until smooth
• Drain penne, return penne to pot and stir in red pepper sauce
• Stir in Parmesan cheese, steamed broccoli and basil
• Add more salt and pepper to taste if necessary

Black-Eyed Peas with Mustard Greens and Rice

Adapted from Food.com.

INGREDIENTS:

• 2 tablespoons vegetable margarine
• 1 tablespoon sesame oil
• 1 medium onion, finely diced
• 2 celery ribs, diced
• 3 tablespoons chopped celery leaves
• 2 garlic cloves, chopped
• 1 hot pepper, chopped
• 3 bay leaves
• 1 teaspoon dried thyme
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 2 tomatoes, chopped
• 1 bunch mustard greens, stems removed and chopped
• 1 cup brown rice soaked in 3 cups water for 3 hours
• 3 cups cooked black-eyed peas
• 1 teaspoon sea salt

METHOD:

• Melt margarine in soup pot over medium heat
• Add sesame oil, onions, bay leaves, celery, celery leaves, garlic, hot pepper, thyme, paprika and cumin
• Cook, stirring occasionally, until onions have browned
• Add in tomatoes and mustard greens; cook until mustard greens start to wilt
• Add rice with soaking water, cover and cook 30 minutes or until rice is tender
• Add cooked black-eyed peas, cover and simmer 5 minutes
• Season with salt and hot sauce, if desired

Root Stew

Recipe adapted from Eating Well.

INGREDIENTS:

• 4 teaspoons olive oil, divided
• 12 ounce package Lightlife Smart Sausages Italian Style 
• 1 large onion, diced
• 1 celeriac, peeled and diced (click here for how to prepare celeriac)
• 3 turnips, peeled and diced
• 3 large carrots, peeled and diced
• 4 cloves garlic, minced
• 2 teaspoons dried sage
• 4 cups vegetable broth or bouillon
• 1 bunch kale, stems removed, leaves chopped or thinly sliced

METHOD:

• Heat 2 teaspoons olive oil in stock pot over medium heat
• Add sausages and cook until browned on all sides, 5-6 minutes
• Transfer to plate and let cool
• Heat remaining 2 teaspoons olive oil in same stock pot
• Add onions, cook stirring occasionally until barely tender, about 4 minutes
• Add celeriac, turnips and carrots; stir and cook for 5 minutes
• Add garlic and sage; stir and cook until fragrant, about 30 seconds
• Add broth or water and bouillon cubes and bring to simmer, stirring often
• Cut sausages in half lengthwise, each half lengthwise again, then slice into 1/2 inch pieces
• When stew starts to simmer, stir in sausage and kale; return to simmer and stir until kale wilts down
• Cover and simmer over low heat for 30 minutes, stirring occasionally, until vegetables are tender