Spinach & Bean Enchiladas with White Mushroom Sauce

Spinach & Bean Enchiladas with White Mushroom Sauce
(Serves 6-8)
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Enchiladas come in so many varieties with different fillings and sauces. My first enchilada experience was when I was a teenager. A cousin’s ex had made them and her version was the popular shredded chicken with the Campbell’s condensed soup mushroom sauce. My veganized version was a play on my original experience. This recipe is creamy and absolutely delicious and a must try. It may seem complex but is fairly simple, I utilized my nutribullet for the sauces and the Cilantro-Lime Jasmine rice was very simple to make, recipe included. Top with creamy avo-crema sauce. Enjoy!

 

Filling Ingredients:
1 (15.8oz can) Great Northern Beans (or White Kidney)
1 (15.5oz can) Chickpeas, crushed/chopped
1 (15.25oz can) Corn
4 Scallions, chopped (Light Green/White parts)
8 ½ oz Diced Green Chilies (2 – 4.25oz cans)
4oz White Button Mushrooms, chopped (divided)
4oz Baby Bella Mushrooms, chopped (divided)
3 Cups Baby Spinach (3 handfuls)
3 Garlic Cloves, chopped
1 ½ Tsp Salt
½ Tsp Course Black Pepper
¼ Tsp Cumin
2 Tbsp Oil
8 Flour Tortillas

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Directions:
-Preheat oven 375 degrees F and grease 13x9x2 glass-baking dish with earth balance (vegan butter).
-Heat oil in large pan over medium-high heat and sauté beans, corn, chilies and scallions for about 4-5 minutes.
-Turn off heat and fold in baby spinach and mushrooms. Add salt/pepper and cumin then set aside until ready to use.
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-Divide filling evenly among 8 tortillas. Roll and place seam side down in greased baking dish.
-Pour White Mushroom Sauce (recipe below) over entire dish. Cover tightly with foil and bake for 35 minutes. Remove foil then bake an additional 10 minutes. Enjoy!
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White Mushroom Sauce Ingredients:
2 Cups Cashews, soaked (about 30 minutes)
½ Cup Non-Dairy Sour Cream
1 (13.5oz can) Coconut Milk
3 Tbsp Nutritional Yeast
2 Garlic Cloves
½ Tsp Salt
½ Tsp Course Black Pepper
4oz White Button Mushrooms, chopped (divided)
4oz Baby Bella Mushrooms, chopped (divided)
2 Tbsp Flour

Directions:
-Blend all ingredients except mushrooms until smooth.
-Once smooth, stir in chopped mushrooms.
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Notes: For the mushrooms I just buy 2 (8oz) containers – 1 of each. Wipe clean, remove stems and chop once, then divide for filling and topping.

 

 

Fettuccini with Olive Oil, Garlic and Veggies

Fettuccini with Olive Oil, Garlic and Veggies
Vegan, GF Option (use GF Pasta)

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Simple and delicious! This recipe is an example of something I would eat out at a restaurant. Most restaurants serve or have boxed pasta and veggies and olive oil. Just request this simple idea tossed with garlic and I’m in!
*It’s funny because when we go out to eat with friends or family, they often go straight to the salad section to see what ‘we’ can ‘eat’ – me, I often check to see that they have eggless pasta or rice and request that with some veggies, olive oil and garlic. I know they gotta have olive oil and garlic, right? Check this one out – I frequently make something similar to this at home with broccoli (we LOVE broccoli !!) and peas. Enjoy!

Ingredients:
Fettuccini Pasta, prepared according to package
Small Potatoes, quartered or sliced in half
Asparagus, stems removed
Frozen Chopped Spinach, steamed
Shiitake Mushrooms, sliced
Edamame, shelled/steamed
Fresh Parsley
Garlic, minced
Extra Virgin Olive Oil
Salt/Pepper to taste
Chili Powder to taste
Red Pepper Flakes, pinch

Directions:
-In large pot fill with water – add potatoes and bring to boil. Once boiling add pasta and cook until al dente and potatoes are fork tender.
-Add about 2 Tbsp Olive Oil to pan and saute Asparagus for 5-7 minutes. Remove from pan and set aside.
-Back to same pan, add mushrooms and saute for about 5 minutes. Remove from pan and set aside.
-Back to pan add remaining olive oil (that will be used to toss with pasta), pan will still be hot – here add minced garlic also and red pepper flakes.
-Toss together pasta, olive oil with garlic, edamame, asparagus, mushrooms and spinach along with salt/pepper to taste.

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Notes: I did not include measurements in my initial ingredient listing as I made a large batch of this meal to have for leftovers for a few days. The ingredient list below are the measurements I used – again this is for a large group/party or perfect for leftovers. If making for smaller family or group, adjust quantities as needed.

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(Serves 10-15)
28oz Small Potatoes
1 Bunch Asparagus
1 (9oz Pkg) Frozen Chopped Spinach (about 1 cup)
7oz Shiitake Mushrooms, sliced
2 Cups Frozen Edamame, shelled/steamed
2lbs Fettuccini pasta, prepared according to package
1 Bunch Fresh Parsley
2-3 Tbsp Garlic, minced
1/3-1/2 Cup Extra Virgin Olive Oil
¼ Tsp Crushed Red Pepper Flakes
1 Tsp Chili Powder
Salt/Pepper to taste

Warm Mushroom and Spinach Salad with Balsamic Vinegar Dressing

Warm Mushroom and Spinach Salad with Balsamic Vinegar Dressing
(Serving 2-4) – Vegan, Gluten-Free, Soy-Free
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Mushrooms! I love Spinach too! It’s funny when I think back to my childhood I remember the typical stuff like certain movies, t.v. and video games. It’s interesting how veggies were marketed to us in a roundabout way back then. Obviously times have now changed with all the commercials and advertising (especially here in the U.S.). I’m unclear as to what the true message is these days…junk, soda, greasy, cheesy, crust filled, all you can eat, candy etc. I think I read somewhere that 70% of the commercials on children t.v. channels are all junk foods. It’s no surprise the increase in obesity, diabetes heart diseases, cancer etc. in this country. Now when I was growing up I remember Spinach and Mushrooms the key ingredients in this dish which are both very nutritious. Remember Super Mario Bros. and Mushroom world. Mushrooms would allow me to double in size and strength or take an extra hit. Having strength to break bricks. Then there is Popeye whether the original intention was to boast the health benefits of spinach and maybe it wasn’t, the reality is we viewed Popeye as having incredible strength and abilities after eating a can of the stuff. The best part is…it really is a super food and nutritiously good for you. Vitamin A, K, B6, Iron etc. Enjoy!

Ingredients:
3 Tbsp Extra Virgin Olive Oil, divided
¼ Tsp Crushed Red Pepper Flakes
1-2 Garlic Cloves, minced
5oz Shiitake Mushrooms, sliced
3.5oz Bunapi Mushrooms (White Beech), ends removed
7 Whole White Button Mushrooms, quartered
6 Whole Baby Bella Mushrooms, quartered
¼ Tsp Sea Salt
3 Handfuls Fresh Baby Spinach (abt 4 Cups)
2 Tbsp Balsamic Vinegar
½ Tbsp Blue Agave Nectar
1 Tsp Horseradish Mustard or Dijon

Directions: 
-In sauté pan heat 2 Tbsp Olive Oil over medium-low heat, add Crushed Red Pepper Flakes and Garlic for about 2 minutes.
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-Remove Garlic-Red Pepper Oil and pour into a bowl, set aside.
-Back to empty pan – heat over medium and add mushrooms in batches. I started with Shiitake about 2-3 minutes until lightly golden. Remove from pan and set aside.
-Add quartered (larger pieces I cut down further) Baby Bella / Button mushrooms and ¼ Tsp Sea Salt and sauté for about 5 minutes. Remove from pan and add with Shiitake.
-To pan add 1 Tbsp Olive Oil and sauté Bunapi Mushrooms for about 5 minutes. They should pick up some nice color from the pan/prior ingredients. Remove and add with other mushrooms.
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-Back to pan add fresh Spinach and warm through until slightly wilted. Remove from pan and add with mushrooms, the spinach will continue to warm through with mushrooms.

For Dressing: -To bowl with Olive Oil, Garlic and crushed Red Pepper Flakes add: Balsamic Vinegar, Agave Nectar and Mustard – whisk together to combine. Toss all ingredients together to combine. Let stand for about 5-10 minutes before serving and enjoy!

Note from the past: Be sure to divide mushrooms and cook in multiple batches. If you throw all the mushrooms in the pan together at once they will get watery and steam up instead. You don’t want to over stir or season yet. You’ll want mushrooms to release their own natural moisture and sizzle into a golden color.

Warm Mushroom and Spinach Salad with Balsamic Vinegar Dressing

  • Servings: 2-4 ~ Vegan, Gluten-Free, Soy-Free
  • Difficulty: easy
  • Print

Ingredients:
3 Tbsp Extra Virgin Olive Oil, divided
¼ Tsp Crushed Red Pepper Flakes
1-2 Garlic Cloves, minced
5oz Shiitake Mushrooms, sliced
3.5oz Bunapi Mushrooms (White Beech), ends removed
7 Whole White Button Mushrooms, quartered
6 Whole Baby Bella Mushrooms, quartered
¼ Tsp Sea Salt
3 Handfuls Fresh Baby Spinach (abt 4 Cups)
2 Tbsp Balsamic Vinegar
½ Tbsp Blue Agave Nectar
1 Tsp Horseradish Mustard or Dijon

Directions: 
-In sauté pan heat 2 Tbsp Olive Oil over medium-low heat, add Crushed Red Pepper Flakes and Garlic for about 2 minutes.
-Remove Garlic-Red Pepper Oil and pour into a bowl, set aside.
-Back to empty pan – heat over medium and add mushrooms in batches. I started with Shiitake about 2-3 minutes until lightly golden. Remove from pan and set aside.
-Add quartered (larger pieces I cut down further) Baby Bella / Button mushrooms and ¼ Tsp Sea Salt and sauté for about 5 minutes. Remove from pan and add with Shiitake.
-To pan add 1 Tbsp Olive Oil and sauté Bunapi Mushrooms for about 5 minutes. They should pick up some nice color from the pan/prior ingredients. Remove and add with other mushrooms.
-Back to pan add fresh Spinach and warm through until slightly wilted. Remove from pan and add with mushrooms, the spinach will continue to warm through with mushrooms.

For Dressing: -To bowl with Olive Oil, Garlic and crushed Red Pepper Flakes add: Balsamic Vinegar, Agave Nectar and Mustard – whisk together to combine. Toss all ingredients together to combine. Let stand for about 5-10 minutes before serving and enjoy!

Note from the past: Be sure to divide mushrooms and cook in multiple batches. If you throw all the mushrooms in the pan together at once they will get watery and steam up instead. You don’t want to over stir or season yet. You’ll want mushrooms to release their own natural moisture and sizzle into a golden color.

Bucatini with Smoked Tomato Sauce

Bucatini with Smoked Tomato Sauce
(Serves 8-10) – Vegan, Soy-Free
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I love Pasta! There are so many different kinds of pasta. This one I’m using here today is Bucatini – it is a long spaghetti-like pasta with a hollow center. This pasta has a hole running down the center; I really enjoy the way this pasta grabs the sauce with every bite. You can certainly use spaghetti in this recipe. Just like I said in my prior spaghetti post, I never need a reason to make spaghetti! This sauce is more of a smoky sauce you can certainly kick up the heat too by adding additional red pepper flakes or make it sweeter by adding additional sugar. The spinach in this sauce adds a level of sweetness as well. Enjoy!

Bucatini Pasta with Smoked Tomato Sauce

  • Servings: 8-10 ~ Vegan, Soy-Free
  • Difficulty: Easy
  • Print
Credit: VeganRescue.com

Ingredients:
2 (12oz Pkgs) Bucatini Pasta
4 Tbsp Extra Virgin Olive Oil + additional for pasta
¼ Tsp Crushed Red Pepper Flakes
3-4 Garlic Cloves, minced
8 oz White Button Mushrooms, chopped or sliced
1 (28 oz can) Crushed Tomatoes
1 (14.5oz can) Petite Diced Tomatoes
1 Tsp Oregano
½ Tsp Ground Pepper
2 Tsp Sea Salt
4 Tsp Sugar
2 Tbsp Liquid Smoke, optional
1 (10oz Pkg) Frozen Spinach, thawed

Directions:
-Bring large pot of water to boil and prepare Bucatini according to package directions.
-Add 2 Tbsp Olive oil to sauté pan and sauté crushed red peppers for about a minute. Add Garlic and continue sautéing for another 1-2 minutes. Add mushrooms and sauté for another 2-3 minutes. Remove mushrooms from pan and set aside.
-Add 2 Tbsp Olive oil back to sauté pan. Add Tomatoes (both cans) and seasonings, bring to slow bubbling boil then reduce heat and simmer for 25-30 minutes. Feel free to add more sugar if you’re enjoy a sweeter sauce.
-Prepare Spinach according to package to thaw. Add Spinach and Mushrooms back to sauce and continue to simmer for another 5 minutes.
-Serve over warm Bucatini Pasta, I toss the pasta in a pan with additional olive oil before topping with sauce to serve. Enjoy!

Potato Spinach Cakes with Creamy Chive Garlic Sauce

Potato Spinach Cakes with Creamy Chive Garlic Sauce
(Makes 10 Patties) – Vegan, can be Gluten-Free (GF Breadcrumbs)
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Welcome back – well for me anyway 🙂 . I took a week-long hiatus from blogging to enjoy some quality time with my family. We took a family vacation this past week – road trip style. We went along the East Coast making a few stops along the way. Our first stop was in Washington, DC – we walked so much this day, it was great! We visited: two Smithsonian museums, the Lincoln Memorial & Reflecting Pool, Washington Monument and saw the White House. We started off our day with breakfast at – Woodland’s Vegan Bistro; the French toast was great. Amongst the group the breakfast sandwich and grits were also sampled. We then stopped in Myrtle Beach, SC. My cousin lives out there, it was awesome connecting with family. We missed them the last time they came out to our area PA/NJ, so it was nice to visit with them. He has a beautiful wife and three wonderful children. Their kids had me in stitches, so adorable. They are blessed. Their hospitality was so appreciated. Delicious food and great coffee too, just chatting with my cousin gave me so many ideas. The last stop was Disney in Orlando. We visited Magic Kingdom and also Universal – we had a blast. Personally, I had as much fun as the kids and I can say that place is truly magical. In Orlando we also ate at Ethos Vegan Kitchen, great vegan eats.
So there’s my update. I hope you all have been well. Naturally I missed being away from my kitchen after so long, so I wanted to make something quick and easy. This recipe is delicious. A must try. To quote my husband, “This is a mixture of Chive & Garlicky heaven.” Enjoy!
Note: I baked this recipe but it can just as easily be fried in canola or olive oil for 3-5 minutes on each side.

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Ingredients:
3 Russet Potatoes, peeled/boiled
2 (9oz Pkg) Frozen Chopped Spinach (abt 2 cups), thawed and drained well
1/3 Cup Panko Bread Crumbs
1 Tsp Garlic Powder
1 Tsp Sea Salt
1 Tsp course Ground Pepper
2 Tbsp Earth Balance (vegan butter)
1 Tbsp Ground Flax Seeds (Flax meal)
2 ½ Tbsp Water

Directions:
-Preheat oven 400 degrees. Grease baking sheet.
-Combine Flax Seeds and Water for about 15 minutes to create Flax Egg.
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-Peel Potatoes and chop/quarter then boil large pot of water (enough water to cover).
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-Boil for 15 minutes until fork tender. Drain and return potatoes to hot pot so any remaining water will absorb about 5 minutes.
-Mash potatoes. Add Earth Balance butter, seasonings and fluff with fork. Stir in Panko and Spinach.
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-Combine into patties and bake for 15 minutes each side (30 minutes total).
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Creamy Chive Garlic Sauce
(Makes about 2 Cups) – Vegan, Gluten-Free, Soy-Free
Chive Sauce

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Ingredients:
1 Cup Cashews, soaked
Juice of ½ Lemon
1 Tsp Sea Salt
1 Tsp Apple Cider Vinegar
3-4 Garlic Cloves, chopped
2 ½ Tbsp Nutritional Yeast
½ Cup Sunflower Seeds
(.75 oz) Chives, chopped (abt ½ cup packed chopped)
1 Cup Water

Directions:
-Soak cashews, I soaked for about 1 hr, then drain.
-Combine all ingredients in high-speed blender (I used my nutribullet), serve and enjoy!
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Great for topping on potato cakes and fantastic as a dip or topping for a burger too. My husband and son dipped a potato chip in this sauce and instantly thought (sour cream and onion potato chip).

S…Spinach Soup

Spinach Soup
(Serves 4) – Vegan, Gluten-Free
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Happy Earth Day! – This is an older recipe of mine, but with Earth Day today plus today is “S” for the A-Z Blog Challenge so I was thinking Green and thought of this Spinach Soup.
There are various reasons for adopting a Vegan lifestyle. Helping to save the planet, I’ll say is a pretty good reason.
On Twitter today (Earth Day) I posted a quote. I wanted to share some great Native American wisdom. “Only when the last tree has died and the last river has been poisoned and the last fish been caught will we realize we cannot eat money” –Cree Indian Proverb. Think about it.

Ingredients:
1 (16oz pkg) Frozen Spinach Whole Leaves, steamed
3 small white Potatoes, boiled
3 Cups Water (use water from boiled potatoes)
1 Cup Non-Dairy Milk (Almond/Coconut)
½ Tbsp Soy Sauce
½ Tbsp fresh ground Pepper
1 Tbsp Salt
½ Tbsp White Wine Vinegar
1 Tbsp Nutritional Yeast
¼ Tsp ground Nutmeg
½ Tsp Cumin
Directions:
-While the potatoes are boiling, I steam the Spinach.
-Blend all ingredients together. Garnish with Olive Oil and Sriracha. Enjoy!

S

E-Boost (Energy) Smoothie

E-Boost (Energy) Smoothie
(Serves 2) – Vegan, Raw
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“E” is for Energy! How much do we need a little extra energy in our lives? All the ingredients in this energy packed smoothie have similar qualities…Rich in Antioxidants, Vitamin C and Energy packed!
Pineapple (1 Cup) contains 131% Vitamin C. Pineapples are an excellent source of Vitamin C, Vitamin B-6, Magnesium, Manganese, Thiamin. Known for their anti-inflammatory benefits too and Dietary Fiber to aid in digestion. They are a rich source of antioxidants, which aid in preventing/repairing cell damage.
Mango (1) Great source of Beta Carotene, antioxidants and great for skin and hair.
Blueberries (1 Cup) also provides 24% Vitamin C 36% Vitamin K. Rich source of Antioxidants.
Spinach (1 Cup) Packed with Iron. Great source of Calcium, Vitamins, Zinc – think of Popeye’s strength and how he’d jump up in the air with great strength after a can. Kale is a great substitute too.
Peaches (1) – Vitamins A, C, K & E. Antioxidants – Vitamin C.
Cranberry Juice – (1 Cup) – Packed with energy and protein. Minerals like calcium, zinc, magnesium, Vitamin B-6, Riboflavin. Coconut Water is great here too!

Also, for smoothies or a great snack are: Bananas which contain a lot of Potassium. They are great if you’re ever looking for an energy boost or pick me up. Nuts like Almonds or Apples too. Soak your Nuts for smoothies for easier digestion.

Smoothie Add-ins: Cinnamon, Hemp Seeds, Chia Seeds, Maca Powder, Cocoa Powder, Matcha, Flax Seeds/Meal.

Avocado, Berries, Bananas, and Papayas are fantastic for energy and excellent for hair/skin too. Oranges and Grapefruits – Vitamin C, what can I say…Vitamin C. If you have a cold, feeling ill, fatigued – Vitamin C should surely give you a boost. Anything that is cancer fighting, rich in antioxidants, I’m down for. Cold medicines…Supplements…Coffee, why not give fruits and veggies a try.

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E

E includes Easter Dinner. I wanted to edit my “E” section to include Easter Dinner. Whether Easter to you means  Resurrection Day or the Easter Bunny and “Plastic” Easter Egg hunts, it is typically a time where people, family and friends come together. That togetherness is always important and just as stated in my ‘about’ our gatherings always include food! This year we spent time at my brother’s and enjoyed a fantastic Easter dinner – they had their selections and I brought along our vegan items, which are always enjoyed by everyone. I made my coveted V-Loaf and Bean Salad along with some lovely Hasselback Potatoes, Broccoli Slaw, Beets/Swiss Chard and for dessert my carrotcake cake balls.

Happy Easter

This is us -minus (1) – Megan did not come along today.

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