Tag Archives: vegetarian

corn and bean enchiladas

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Corn and Bean Enchiladas

Corn and Bean Enchiladas

It is tough to make beige foods like enchiladas look good in pictures but they definitely tasted good. Fantastic for summer when corn and tomatoes are in season. This is inspired from many different recipes and I change it around a little every time. This is a recipe in 4 parts (prep time 30 min)

Red sauce: Blitz one small can whole tomatoes, half a preserved lemon, 4 cloves of garlic and 2 soaked Arbol red chillies in the vitamix. Add 1 tsp of cumin powder, 1 tsp coriander powder, 1 tsp salt and cook for 15 min. Add 1 tsp of balsamic vinegar

White sauce: While the red sauce is cooking- brown 1 tbsp all purpose flour in 1 tbsp butter over medium heat for 1-2 min. Whisk in 1 cup whole milk. Add 1 tsp salt and 1 tsp cumin powder

Filling: Steam 3 corn cobs- cut off the kernels. Add to one can of vegetarian baked beans in tomato sauce. Add half the red sauce and half of a white onion finely chopped.

Salsa: chop 2-3 large heirloom tomatoes, ¼ onion, 1 jalapeño and lots of cilantro. Add salt

Assemble:

Brush your tortillas with a little oil. Wrap in 2 layers of wet paper towels and microwave for a minute (thanks America’s test kitchen)

Pour the red sauce in your casserole dish. Take a softened tortilla, add the filling and fold, place seam side down in the pan. Fill your pan up with stuffed tortillas. Pour white sauce over the tortillas. Top with some shredded cheese (I like Colby jack or pepper jack).

Bake at 350 F covered with foil for 30 min and uncovered for 10 min till light brown

Top with fresh pico de gallo.

Grab a beer, squeeze some lime in it and pretend you are in Mexico

Deep dish pizza

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I do pizza once a week, generally with store bought dough. I do my deep dish pizza in a cast iron skillet with some olive oil on the bottom. I push in pieces of vegan hot dog and olives into the dough so the dough can bake up around them like a focaccia. Today I did a sauce of ricotta mixed with olive oil, salt and pepper and topped it with onions, jalapeños and corn. Oven 450 for about 20-25 min. I grated some Parmesan on top. It’s not healthy but it’s very good.

Mushroom Bolognese from America’s Test Kitchen

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Like many vegetarians, I’ve tried many many recipes for Mushroom Bolognese. This is the best and the easiest recipe I’ve found. I love recipes that start with the food processor and then cook without too many interventions. The soy, the porcini, the tomato paste all add so much umami flavor. The dish is meaty and heartening and also paradoxically refreshing and delicious. I generally halve this- 2 small boxes of crimini mushrooms make up one lb

Step 1: food processor ! 1 lb crimini mushrooms, half a carrot, half an onion, approximately 6-7 rehydrated porcini mushrooms. Chop in batches, dump in pot

Step 2: add 2 tbsp of butter and the porcini water (hate to waste that) and cook till browned (15-20 min) but not burnt

Step 3: add ½ tsp sugar, 1 tbsp tomato paste – cook

Step 4: deglaze with ½ cup red wine. Cook wine off till mixture is dry

Step 5: add ½ tbsp soy sauce, ¼ cup vegetable broth and 1 small can (14 oz) tomatoes with 2 cloves of garlic (use food processor for tomatoes and garlic too) and salt and pepper

Let cook for 10 min too – don’t let this dry out. Finish with 2 tbsp of heavy cream off heat

Cook pasta , add sauce thinned out with some pasta water. Add Parmesan !