Posts tagged ‘vegetarian’

February 16, 2013

Tempeh Enchiladas

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I finally did it!! (No, not post 2-3 times this week. Oops again). I finally have my own recipe! Well I’m sure I didn’t “invent” tempeh enchiladas. I wanted a new recipe using tempeh and I thought it was a good substitute for ground beef so then I thought of beef enchiladas turned into tempeh enchiladas. Get what I’m sayin’? 

I know, a lot of you will probably read the title and think “Tempeh? Wtf?? WTF!!? No thanks, ya freak” and will leave the site immediately. BUT I hope you don’t leave and I really hope you try this recipe. With the other ingredients involved, you can’t even taste the tempeh (not that it even has a taste to it) and it has an incredible texture. That is my favorite part. I try not to eat a lot of meat so I appreciate substitutions like this one and it is a healthier alternative. NOT that this whole thing is “healthy” because of the tortillas, rice, enchilada sauce and mounds of cheese I used but you know what I mean. 

My husband and I have really loved this Buffalo Tempeh “Wing” recipe for many years but I figured it was time to try a new tempeh recipe and I’m glad I did. This is a new favorite.

If you don’t try it out, forget you! Just kidding…but not really.

Ok kidding.

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I made taco seasoning from scratch because I had all of the spices on hand. If you do not, I suggest you stock up on these spices to keep in your cupboard because you can use them for a number of things. OR just buy a packet of taco seasoning…I guess.

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Heat up some oil in a pan.

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Toss in some diced onion.

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Then the shredded tempeh. You don’t need to tell me how gross this looks, I know. Don’t be scared.

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Homemade taco seasoning.

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Make sure it is mixed well.

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Add in your cooked rice.

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Drained black beans are next.

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Some enchie sauce.

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And finally, cheeeeeeeese.

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Now doesn’t this look more appetizing? Well…maybe not the colors but it’s so good, I promise you!

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Make sure you roll up each enchilada tightly so they will all fit into your baking dish.

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Add the rest of the enchilada sauce on top.

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Top with more cheeeeese!

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Finished! I should have left it in longer but I was getting impatient and very hungry and anxious to see if it worked.

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It worked!! I topped it with hot sauce and ate it while watching the movie, Looper. Not such a terrible movie I’d have to say. It’s very strange how they made Joseph Gordon-Levitt look like a young Bruce Willis. Oh Bruce… I hope you never retire.

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Ok that’s all I have to say because as I’m sitting here, I can here gun shots in the distance and it’s incredibly distracting. I might go hide under the table (I hear them quite often, I guess that’s what happens when you live in the middle of the Maine woods and people need to “practice” their shooting techniques, at least that’s what I tell myself it is).

Tempeh Enchiladas

Ingredients:

Taco seasoning 

  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp oregano
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper

Enchiladas

  • 2 packages of tempeh, shredded
  • 1 can black beans, drained and rinsed
  • 1 medium onion, chopped
  • 2 tbsp olive oil
  • 2 cups cooked rice
  • 8 large tortillas
  • 28 oz can red enchilada sauce
  • Shredded cheese (we used a mexican blend)

Directions:

To make the taco seasoning: Mix the spices in a bowl! Set aside.

Preheat oven to 375°F

Heat oil in large skillet over medium high heat. Add diced onion and cook until softened, ~3 minutes. Stir in crumbled tempeh and taco seasoning. Mix well and cook for 5 minutes. Stir in beans, cooked rice, 1 1/2 cups of the sauce and 1 cup of cheese. Mix well and continue to cook until everything is heated thoroughly, ~5-7 minutes.

Grease a 9 x 10 glass baking dish with a good amount of non-cook spray and set aside. Wrap tortillas in a slightly damp paper towel and heat in microwave for a 10-15 seconds. To each tortilla, add in some of the tempeh mixture, roll very tightly and place into the baking dish. Continue with the rest of the tortillas.

Pour remaining enchilada sauce on top of the tortillas and the rest of the shredded cheese. Cook in the oven for 15-20 minutes or until the cheese is melted and bubbling. 

Serve immediately.

**Print this Recipe**

 

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November 27, 2012

Easy Home fries

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I don’t typically eat a lot for breakfast. Usually I have a flavored greek yogurt paired with a few cups of coffee. But when I do have a large breakfast, I love the combination of crispy home fries and eggs. Give me scrambled, over easy, or an omelet – I’m not picky!

I used to make home fries with leftover, boiled potatoes because the process from starting with raw potatoes took way too long, OR SO I THOUGHT.

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Heating the potatoes in a microwave to slightly soften them cuts a lot of cooking time. The bowl needs to be covered with plastic wrap and please be cautious when removing the plastic wrap from the bowl! The steam is incredibly hot. It’s a pretty obvious assumption, but I have yet to learn my lesson. Hopefully you are smarter than me.

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I mentioned before that I prefer a small breakfast, but when we decide to put in the effort for a larger meal, we go BIG. A little too big. I wrote that this will serve 4 because that’s how much it probably should serve, but we just split the whole pan between the two of us! And then I took a nap. Big breakfast = a lazy day.

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We were given the leftover veggies from a pizza night we had before Thanksgiving, so I threw them into an omelet. If you can call it that…I am still trying to figure out how to make an omelet. It doesn’t look so bad though does it? Don’t lie.

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And YES this would taste great with bacon mixed in (and carrots). I’m trying to cut back on my meat consumption, and also trying to save money where I can. Lame.

Home Fries {adapted from Smitten Kitchen}
serves 2-4

INGREDIENTS:

  • 1.5 lbs potatoes, scrubbed and cut into 1/2” cubes
  • 4 tbsp butter
  • 1 onion, finely chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder

DIRECTIONS:

Arrange potatoes in a large microwave safe bowl, top with 1 tbsp butter and wrap tightly with plastic wrap. Microwave until edges of the potatoes begin to soften, approx. 5-7 minutes. Carefully stir halfway. Steam will be HOT.

Melt 1 tbsp butter in a large skillet over medium heat. Add the onion and cook until softened and slightly browned, approx. 6 minutes. Transfer the onions to a bowl.

Melt remaining 2 tbsp of butter in the large skillet over medium heat. Add the potatoes and pack down with the spatula. Cook, without stirring, until potatoes begin to brown underneath, approx. 5-7 minutes. Flip the potatoes and again pack down with spatula, cooking until brown underneath, approx. 5-7 minutes. Reduce heat to medium low and continue cooking and mixing until brown and crispy, approx. 9-12 minutes.

Stir in the onions and seasonings. Serve immediately.

**Print this Recipe**

November 14, 2012

Roasted Cauliflower and Spinach Risotto

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I am new to making risotto so I wanted to start with a simple one to make sure I could actually do it! I was on Pinterest (where I spend most of my day) and found this recipe. I didn’t need to buy too many ingredients, plus I had a giant bag of unopened arborio rice so I knew it was time to learn.

It came out so good! Creamy and comforting…success!

I’ve heard people say that they aren’t comfortable with making risotto because they assume it is complicated but that’s ridiculous. The most “difficult” part is being stranded at the stove for 20-25 minutes because you have to be there, constantly stirring the rice. I found it relaxing.

Here’s what you do!

Chop up a head of cauliflower and get it in the oven to roast. (Roasted cauliflower is heavenly)

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Then dice a large shallot.

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Melt the butter in a large skillet.

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Sauté the shallot until translucent.

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aaand this is where I had to stop taking photos and pay attention to what I was doing. After the shallot cooks, the stirring begins! The rice is added to the skillet, then the wine, mixing until most of the liquid is absorbed. From there you add broth 1/2 cup at a time until almost absorbed and repeat that process for 20-25 minutes until creamy and al dente!

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I tasted mine after 20ish minutes and it was done. Next you add in cheese, spinach and roasted cauliflower!

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I’d say that’s easy enough.

 

Roasted Cauliflower and Spinach Risotto
{adapted from A Couple Cooks Roasted Cauliflower Risotto
}

INGREDIENTS:

  • head cauliflower
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • 6 to 8 cups vegetable broth (I ended up using 5 cups)
  • 2½ tablespoons butter
  • 1 large shallot, minced
  • 1 ½ cups Arborio rice
  • ¾ cup dry white wine
  • 2 to 4 cups spinach leaves
  • ¾ cup Parmesan cheese
  • ½ tsp kosher salt
  • Fresh ground pepper

DIRECTIONS:

Preheat the oven to 450°F.

Place broth in a medium sauce pan and heat to a simmer; reduce heat and keep warm.

Cut the cauliflower into florets. Line a baking sheet with parchment paper, place the cauliflower in the pan and drizzle on 2 tablespoons olive oil, ½ teaspoon kosher salt, and fresh ground pepper. Mix with your hands to thoroughly coat. Place in the oven and roast for 30 minutes, until tender and browned, stirring once.

Meanwhile, mince the shallot. Then, in a large heavy-bottomed skillet, pot or Dutch oven, heat 2½ tablespoons butter over medium high heat. Add the shallot and ½ teaspoon salt, reduce heat to medium, and cook until translucent, stirring often, about 3 minutes. Add the rice and stir to combine, about 2 minutes. Increase heat to medium-high and add ¾ cup white wine. Cook, stirring, until liquid is almost evaporated, a few minutes.

At this point, you’re ready to start adding the broth. Add ½ cup warmed broth to skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat, gradually adding broth ½ cup at a time and stirring , until rice is tender but still al dente and sauce is creamy (you may not need all the broth). The process should take about 20 to 25 minutes.

Stir in ½ to ¾ cup Parmesan cheese, the roasted cauliflower, 2 to 4 cups spinach leaves. Continue to stir until the spinach is wilted (or turn off the heat and cover the dish for a few minutes). Remove from heat and season to taste with kosher salt and pepper. Serve immediately, garnished with Parmesan cheese.

**Print The Recipe**

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