Posts Tagged ‘spinach’
Feb 20, 2010 – Quinoa Veggie Enchilada
First of all, kudos to www.vegweb.com for a lot of my inspiration. This recipe was found after a google search of vegan mexican dishes.
We were very happy with the final product. It makes amazingly full enchiladas that fill you up!
To plate this dish, I chose a red pear and some edamame.
Quinoa Veggie Bean Burritos Enchilada Style
Ingredients (use vegan versions):
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 large green or red bell pepper, chopped
1 small zucchini, chopped
2 cups baby spinach, roughly chopped
1 teaspoon cumin
1 teaspoon taco seasoning or chili powder
1/2 teaspoon oregano
1- 14oz. can diced tomatoes, drained and juice reserved
1- 14oz. can black, kidney, or pinto beans, drained and rinsed
2 cups water
3/4 cup quinoa
1 cup frozen corn (optional), thawed
1- 8oz. can tomato sauce seasoned with 1/2 teaspoon each cumin and chipotle chili powder
1/4 cup vegan mayo
squirt of ketchup
squirt of lime juice
6 soft taco size flour tortillas
Directions:
1) Preheat oven to 350 degrees Fahrenheit.
2) Heat olive oil in a medium sized pot and saute onion, bell pepper, zucchini and garlic until they are soft. Stir in the cumin, taco seasoning, and oregano and then add the drained tomatoes and spinach. Add the black beans, water and quinoa. Bring to a boil and then lower heat to medium low and cover. Simmer for 20 minutes or until quinoa is tender. Stir in thawed corn (if using). Season with salt and pepper.
3) To make the sauce, mix the tomato sauce and the reserved tomato juice in a bowl. Season with cumin and chipotle chili powder. Stir until combined.
4) Prepare drizzle by combining vegan mayo, ketchup and lime juice in another small bowl.
5) To prepare burritos, spread a little bit of sauce in the bottom of a baking dish. Fill a tortilla generously with the quinoa mixture. There will be a lot of filling so don’t be afraid to fill them to bursting. Roll the tortilla closed and place seam side down in the baking dish. Proceed with the rest of the tortillas. Pour remaining sauce on top of all the burritos. Drizzle with vegan mayo/lime juice mixture. Bake uncovered for 20 minutes.
Source of recipe: Adapted from a recipe I found in Vegetarian Times.
Makes: 6 burritos, Preparation time: 20 minutes, Cooking time: 20 minutes
Jan 6, 2010 – Ribollita soup
Courtesy of Food Network, my wife found an amazing recipe for Vegetarian Ribollita. I did not add the Romano cheese, so its leaning towards my vegan needs.
Here is what went into our dinner:
1/4 cup EVOO (extra virgin olive oil)
1 medium onion, diced
1 rib celery, sliced
3 cloves garlic, chopped
1 medium zucchini, diced
2 carrots chopped
1 sprig fresh rosemary
salt
pepper
1 head green cabbage, cleaned chopped and shredded about 7 1/2 cups
1 can of diced tomatoes, in juice
1/2 cup fresh basil leaves
1 tsp dried marjoram
15 oz. cannellini beans
10 cups vegetable broth
4 cups cubed sourdough bread
3 cups spinach leaves
1/2 cup Romano cheese ( I did not use this due to my selfish reasons, sorry kids)
In one heck of a big dutch oven or pot, heat the olive oil, add onions, celery, zucchini, carrots, garlic, and rosemary; season with salt and pepper. Cook until vegetables are soft and juicy, about 10 minutes. Add the cabbage, tomatoes, basil and marjoram and season again with salt and pepper. Cook until cabbage is just tender, about 10 minutes. Stir in the beans and vegetable broth, adjust the heat to simmer for 20 minutes.
Remove the rosemary sprig. Stir in the bread and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more. Season with salt and pepper. Ladle soup into bowls.
Lets Eat!
たべましょう！
