Party Enchiladas (gluten and soy free)

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Now, I’m not gonna lie, enchiladas are neither quick or easy to make, but they are great for entertaining. These can be prepped ahead of time then popped into the oven for 20 minutes. Make it easy on yourself with simple side dishes such as  chips and salsa and frozen roasted corn kernels (Whole Foods) sautéed with chopped fresh zucchini and red bell peppers. Drizzle with a little cilantro pesto for an extra note of flavor.

Enchiladas

1 recipe gluten free enchilada sauce (below)

1/2 recipe cilantro pesto (below)

1 can pinto beans, drained and rinsed

1/2 can refried beans, pinto or black

1 large russet potato

1 small bell pepper

1 small green pepper

1/2 red onion, diced

1/2 cup Daiya dairy-free cheddar, shredded

2 scallions, thinly sliced

6-8 black olives, sliced

12 gluten free corn tortillas (check the label)

Coconut oil

Gluten free enchilada sauce

recipe courtesy http://www.glutenfreegigi.com

Cilantro Pesto

recipe courtesy Bobby Flay http://www.foodnetwork.com

1 cup extra-virgin olive oil

1 cup roughly chopped cilantro leaves

1 clove garlic

1/4 cup pepitas (pumpkin seeds) lightly toasted

1/2 lime, juiced

Jalapeno, to taste

Salt and pepper

Place first 4 ingredients in blender or small food processor and completely puree. Add lime juice, jalapeno, and salt and pepper, to taste.

Method:

Wash potato and place in pot of cold water just to cover. Simmer on medium high until tender when pierced with a knife blade. Remove carefully and allow to cool. Meanwhile, prepare sauces and prep veggies. Saute onions and peppers in a large skillet over medium-high heat with a pinch of salt. Meanwhile, peel cooled potato and cut into 1/2 inch dice. Add to vegetables with pinto beans and mix together. Add about 3 tablespoons of cilantro pesto (maybe more) and stir to coat well then remove from heat. Check for seasoning and let rest.IMG_4437

Preheat oven to 350 degrees.

Assemble the enchiladas by first brushing each with a coating of enchilada sauce, front and back. Spread a  layer of refried beans followed by 2 or 3 tablespoons of the vegetable filling then top with a light sprinkling of cheese. Roll carefully and place seam side down in a lightly oiled 9 x 13 inch baking pan.

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Place rolls snugly together in pan, then top with more sauce and a sprinkling of cheese. If you are making ahead, cover pan and refrigerate until ready to bake, then top with sauce and cheese.

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Bake, uncovered, 20 minutes, until cheese is melted and edges look a little crisp. Garnish with scallions, olives and a bit more cilantro pesto if desired and serve immediately.

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Raw Lasagna Rolls

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Tasty, easy and healthy—these rolls are an exciting twist on a classic Italian dish. Having just recently begun my exploration of raw foods, I admit I was skeptical at first. However, I am so pleased with the intense flavors of foods in their natural state when you have the right mix of ingredients! Now, it would seem a shame to cook this dish and wash out the flavor and texture.

This raw marinara sauce is so flavorful–it just pops! With the creamy smooth nut ricotta filling and the thin wrapper of zucchini these rolls make a perfectly delicious snack or light meal.

RAW LASAGNA ROLLS

from www.nakedavocado.com

Spicy Red Bean and Tofu Jambalaya

IMG_3393This dish can be put together in 30 minutes or less but tastes like it’s been simmering for hours. My secret is a homemade cajun spice mix I always keep on hand for a quick kick of flavor! You can also use Emeril’s Essence right off the shelf.

Ingredients:

  • 2 cups pre-cooked brown rice
  • 14 oz. package extra-firm tofu, drained and pressed
  • 2 tbsp. Cajun spice mix, homemade or store-bought (recipe follows)
  • 1 tablespoon minced garlic
  • 1 bunch scallions, sliced (reserve 1/4 cup)
  • 2 stalks celery, minced
  • 1 large green bell pepper, diced medium
  • 1 medium tomato, diced (or 3/4 cup canned, undrained)
  • 1 14-oz can kidney beans, drained and rinsed
  • 2 tbsp. Earth Balance non-dairy margarine
  • 2 tbsp. canola oil
  • Hot cayenne pepper sauce (optional)

Prepare the tofu. Cut block horizontally across to make two slabs. Sprinkle both sides liberally with 1 tablespoon Cajun seasoning. Sear in a hot pan coated lightly with a bit of canola oil, about 5 minutes on each side (cast iron is ideal). Remove from pan and set aside. Cut into bite-sized cubes or strips.

Add canola oil to the pan and sauté scallions, celery and bell pepper until translucent, about 5-7 minutes. Add garlic and sauté 1 minute more. Add tomato, 1 tablespoon Cajun seasoning and margarine, stirring until melted. Reduce heat to medium low. Toss in the rice and beans and heat through. Lastly, add the tofu back into the pan and stir occasionally until heated through. Adjust seasoning, adding more Cajun spice as desired. Garnish with reserved scallions. Serve hot sauce on the side.

Cajun Spice Mix

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon oregano

1 tablespoon dried thyme

Mix all ingredients and store in airtight container.

Mini Tofu Omelets

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Here’s a tasty, portable breakfast option from the new cookbook by Isa Chandra Moskowitz, “Isa Does It”.

These cute little mini-omelets have a great flavor and are super easy to prepare!

Mini Tofu Omelets

  • 2 cloves Garlic, peeled
  • 14 ounces Soft, silken tofu
  • ½ cup Water
  • 2 tbsp. Nutritional yeast flakes
  • 1 tbsp. Olive oil
  • ½ tsp. Turmeric, ground
  • 1 tsp. Salt
  • ½ cup Chickpea flour
  • 1 tbsp. Arrowroot powder

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1. Preheat oven to 350 degrees. Chop the garlic in a food processor.: Add the tofu, water, nutritional yeast, olive oil, turmeric and salt. Puree until smooth.
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2. Add the chickpea flour and arrowroot and puree again for about 10 seconds, until combined.:
3. Make sure to scrape down the sides so that everything is well incorporated.:
4. Brush a 12-cup muffin pan lightly with oil. Pour the batter into each well until a little over halfway full.:
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5. Bake for 25 minutes, or until the edges have pulled away from the sides a bit and the top is firm to the touch.:
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6. For the best results, let cool for at least 10 minutes. :
Servings/Yield: Yield: 12
Source:  “Isa Does It” by Isa Chandra Moskowitz

French Bread (Gluten free)

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I am so impressed with this recipe I found online, I have to share it. As you may know, there are a few gluten free french bread options in your grocer’s freezer, but the brands in my neighborhood markets include eggs.

Happily, I came across this recipe–that not only turned out two fragrant, delicious loaves of bonafide French bread, but it was also quick and easy. Once I got all the ingredients gathered together, the whole project took about an hour (including rise time)!

The loaves look pretty rustic and bumpy, because the dough is not formable with the hands, per say, like gluten flour dough. It is scooped carefully into the molds. However, it rises and bakes up like a dream!

French Bread Recipe

from bookofyum.com

 

Gluten-Free Carrot Cake with Vanilla Buttercream

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Yes, all you gluten-free vegans, you CAN have your cake and eat it too! They said it couldn’t be done, but here it is–a delicious, moist, sweet carrot cake, that tastes in my opinion, even better than conventional.

Here’s the secret–superfine brown rice flour. I know it’s pricey, but trust me it’s worth it. The texture is light, not the least bit grainy like regular brown rice flour. I purchased a 3 lb. bag through Amazon.com for about $15.

Gluten-Free Carrot Cake

from “Gluten-Free Vegan Cupcakes” by Audrey Snowe

1 cup plus 1 tbsp. Superfine brown rice flour

1/3 cup plus 2 tbsp. Potato starch

2 tbsp. Tapioca starch

1/2 tsp. Xanthan gum

2 tsp. Baking powder

1/4 tsp. Salt

2 tsp. Cinnamon

1/2 cup Almond milk

1 cup shredded Carrots

1/3 cup Orange juice

1/4 cup canned pureed Pumpkin

1/2 cup unsweetened shredded Coconut

1/2 cup chopped Walnuts

1/2 cup raisins (optional)

1 tbsp. Maple syrup

2 tbsp. Canola oil

1 cup sugar

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Method:

Preheat oven to 350 degrees. Prepare 12 muffin cups. Whisk together dry ingredients except sugar and set aside. Combine all wet ingredients well then add the sugar and whisk until thoroughly combined. Gently fold the DRY into the WET ingredients careful not to over mix.

Fold in the nuts, coconut and raisins, if using.

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Scoop batter in muffin cups with an ice cream scoop. Bake in the middle oven rack for 20 minutes–using the toothpick test. It should have just a bit of crumb adhering to it. Be careful not to over bake.

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Meanwhile prepare the frosting.

Vanilla Buttercream Frosting

Recipe courtesy Isa Chandra Moskowitz

1/2 cup Non-dairy margarine

1/2 cup Shortening

1/2 cup Powdered sugar

1 1/2 tsp. Vanilla

1/4 cup Non-dairy milk

Pinch of salt

Method:

In a large electric mixer bowl with paddle attachment, cream the shortening and margarine together until smooth and well combined. Next, incorporate the powdered sugar about 1/2 cup at a time, until well blended. Be sure to scrape down the sides of the bowl so there are no lumps hanging around later. Beat in the milk and vanilla with a pinch of salt until smooth and fluffy.

Makes plenty of frosting (about 4 cups) for 12 cupcakes with some leftover for next time. This frosting freezes very well in an airtight container. Just make sure it is completely thawed before using.

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Cashew Queso

ChipsThink you have to give up nachos on a vegan diet? Think again.

There are so many creative and healthy ways to dress up the basic corn chip. Since going vegan I am always on the lookout for a new version of cheezy sauce. I think I found my new favorite.

Isa Chandra Moscowitz is one of my very favorite cookbook authors. Her recipes are straightforward and easy to execute–no weird exotic ingredients to hunt for at the health food store. Just real foods, real simple, real tasty.

The recipe can be found here on the Post Punk Kitchen website. This site offers a wealth of varied recipes, all vegan.

Sauce

This queso starts with soaked cashews, blended smooth with sautéed onions, peppers, garlic and Mexican spices. The sauce is then cooked on the stove for 20 minutes. Trust me, the deep flavor is worth the stir-time. I found it rather relaxing.

Nachos

I like to spread out a layer of refried beans mixed with whole pintos and salsa, then heat it up, adding the sauce and whatever toppings I have on hand. This works great for dipping, rather than pouring over all the chips, which tends to make them soggy.