Chilaquiles Casserole

Adapted from Eating Well

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 1 large zucchini, grated
• 3 cups cooked black beans
• 3 tomatoes, diced
• 1 1/2 cups frozen corn, thawed
• 1 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 12 corn tortillas, quartered
• 1 - 19 ounce can mild enchilada sauce
• 1 - 8 ounce package Daiya Cheddar Style Shreds

METHOD:

• Preheat oven to 400 degrees
• Lightly spray 9 x 13 baking dish with cooking spray
• Heat oil in large skillet, add onion and cook about 5 minutes until onions start to brown
• Add zucchini, beans, tomatoes, corn, cumin and salt
• Cook until heated through and zucchini begins to soften
• Spread half of the tortilla quarters evenly on the bottom of the baking dish
• Top with half of the vegetable mixture, half of the enchilada sauce and half of the cheese
• Spread rest of tortillas evenly in pan, top with rest of vegetables then enchilada sauce
• Cover and bake for 25 minutes
• Sprinkle rest of cheese on top and return to over uncovered a few minutes until cheese is melted

Black Bean Mushroom Burgers

Adapted from About.com Vegetarian Food

INGREDIENTS:

• 1 tablespoon oil
• 1 spring onion bulb, diced (or 1 small onion)
• 2 cloves garlic, minced
• spring onion stalks, sliced (or 3 green onions, sliced)
• 1/2 teaspoon cumin
• 1 - 1 1/2 cups fresh mushrooms, diced
• 2 cups cooked black beans
• 1 teaspoon parsley
• salt

METHOD:

• Saute onion and garlic in oil for 3-5 minutes or until onion is soft
• Add onion stalks, cumin and mushrooms and cook for another 5 minutes
• Mash beans in food processor until well mashed
• Add mushroom mixture and parsley to beans and stir until well combined
• Shape into patties
• Heat additional oil in skillet and cook patties about 3 minutes each side

Kale Soup with Dill

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, chopped
• 3 garlic scapes, cut into 1/2 inch pieces (or 2 cloves minced garlic)
• 6 cups water
• 2 vegetable bouillon cubes
• 3 carrots, diced
• 3 potatoes, diced
• 1 bunch broccoli stems, diced
• 1 bunch kale, leaves only, chopped
• 1/4 cup chopped fresh dill

METHOD:

• Saute onion in oil until almost translucent; add in garlic scapes and saute a few minutes longer
• Add water and bouillon and bring to a boil
• Stir in potatoes, carrots and broccoli stems; simmer for 25 minutes or until tender
• Stir in chopped kale and cook a few minutes until tender and wilted
• Season to taste with salt
• Stir in chopped dill 

Carrot - Pear Bars

Adapted from Vgan Jar

INGREDIENTS:

• 1 1/2 cups whole wheat flour
• 1/2 cup almond meal
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/8 teaspoon sea salt

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• 2 large carrots, grated
• 1 pear, grated
• 1/2 cup chopped dates
• juice of 1 lemon

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• 2 tablespoons flax meal + 6 tablespoons water (combine and let sit 5 minutes)
• 1/3 cup agave
• 1/2 cup applesauce
• 1/4 cup almond milk

METHOD:

• Combine dry ingredients
• Combine carrots, pear, dates and lemon juice
• Combine flax egg, agave, applesauce and almond milk
• Mix fruit and wet ingredients together then fold into dry ingredients
• Pour into greased 8 x 8 baking dish
• Bake at 375 degrees for 1 hour or until center springs back
• Cake will be very moist, best after cut into bars and refrigerated overnight

Vegan Ambrosia

INGREDIENTS:

• 1 banana
• 1/4 cup almond milk
• 3 teaspoons lemon juice
• 1 pear, diced
• strawberries, diced
• 1 orange, wedges cut into quarters
• 1/4 cup coconut
• about 20 vegan marshmallows, halved

METHOD:

• Combine banana, almond milk in lemon juice in blender until smooth
• Mix fruit, sauce and coconut
• Stir in marshmallows

Radish Pasta

Adapted from Mother Earth News

INGREDIENTS:

• 1 tablespoon oil 
• 1 tablespoon Earth Balance Spread
• 1 onion, diced
• 1 bunch radishes with greens
• 1 bag frozen peas
• 1 box (13.25 ounces) whole grain medium shells, cooked
• Daiya Pepperjack Style Shreds
• salt to taste

METHOD:

• Slice the radishes into bite-sized pieces and separately roughly chop their greens
• While preparing the rest, cook pasta and reserve some of the cooking water 
• Heat oil and Earth Balance Spread in large skillet, add onion and saute until translucent
• Add garlic and radishes (not greens) and saute until radishes are soft
• Stir in peas until heated through
• Stir in radish green only until wilted
• Stir in cooked pasta and a couple tablespoons of cooking water
• Season with salt to taste
• Serve with Daiya Pepperjack Style Shreds

Vegan Hoppin' John with Tatsoi

Adapted from Newly Vegan


INGREDIENTS:

• 1 onion, chopped
• 5 cloves garlic, minced
• 3 teaspoons chili powder
• 1 bay leaf
• 5 cups water
• 1 vegetable bouillon cube
• 3 cups cooked black-eyed peas
• 3/4 cup Texmati rice
• 5-6 bunches tatsoi, stems and leaves chopped separately
• sea salt

METHOD:

• Saute onion until translucent, add garlic and saute another minute
• Add chili powder and stir
• Add water, bouillon cube and rice, bring to boil, simmer 40 minutes
• Add black-eyed peas and chopped tatsoi stems, bring to boil and simmer 5 minutes
• Add tatsoi and stir until wilted, just a minute or two
• Remove bay leaf and salt to taste