Posts Tagged vegetarian

Roast Vegetable ‘Stacked’ Enchiladas

This recipe isn’t anything new or life-changing. It’s isn’t particularly pretty or Pinterest-y. It’s a casserole, for crying out loud. (You could even venture to say this is something akin to a ‘Mexican lasagne’.)

But you know what? All of that aside, these vegetable enchiladas are really stinkin’ delicious. This dish has been a staple in my household for years, but I’ve hesitated writing about it here, because of the aforementioned reasons. But, you know what? To heck with reason. And to heck with pretty and Pinterest-y recipes. Because, sometimes, the best things in life aren’t pretty in the least.

And I’m totally ok with that. So, here it is then: my favorite recipe for ugly-yet-tasty roast vegetable enchiladas. I think you’ll like them. A lot.

Roast Vegetable Stacked Enchiladas

Serving Size: Serves 4-6

Ingredients

15-20 corn tortillas
1 can (28 oz) red enchilada sauce (my personal favorite is El Pato brand enchilada sauce)
4 cups shredded cheddar cheese
1 poblano pepper
1 red bell pepper
1 white or yellow onion, diced
2 carrots
1 parsnip
1 cup frozen corn, thawed
1 large handful kale leaves, roughly chopped
2 canned chipotle peppers (in adobo), finely chopped
2 teaspoons cumin
1.5 tablespoons olive oil
Salt & pepper

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with foil or a SilPat.
While the oven is preheating, chop and prep the vegetables. Peel the carrots and parsnip, and chop into 1/4 pieces. Remove the stem and seeds from the poblano and bell pepper, and chop into 1/4 inch pieces. In a bowl, toss together the chopped peppers, onion, carrots, and parsnips. Stir in the olive oil, cumin, chopped chipotles, salt, and pepper. Spread the veggie mixture in an even layer on prepared baking sheet. Roast veggies in the oven until tender and starting to brown, 15-20 minutes.
While veggies are roasting, heat a small amount of olive oil in a skillet over medium heat. Cook corn and chopped kale, until the kale is wilted and any excess moisture from the corn has evaporated. Season with salt and pepper. Set aside.
Once the veggies are roasted, it is time to assemble the enchiladas. In a 9×13 baking dish, pour enough enchilada sauce in the bottom of the dish to coat. Place a layer of corn tortillas atop the sauce. Pour a bit more sauce over the tortilla later, using a spoon or spatula to spread evenly over the tortillas. Sprinkle a handful of cheese over the tortillas. Next, sprinkle a mix of roast vegetables (including the kale and corn) over the cheese and tortilla layer. Add a bit more cheese atop the vegetable layer. Continue to layer in this fashion – tortillas, sauce, cheese, vegetables – until the pan is full. Place a layer of tortillas atop everything, and spread sauce generously over the tortillas. Sprinkle one last layer of cheese atop of the pan, for good measure. :)
Reduce oven heat to 350 degrees F. Bake enchiladas, uncovered, for 20-30 minutes. Allow to cool for 5-10 minutes before attempting to eat. (I have burnt my tongue many a time on these enchiladas!)

http://rosemarried.co/2014/04/28/roast-vegetable-stacked-enchiladas/

Meyer Lemon Yogurt Cake

Tomorrow morning, I will wake up long before the sun comes up and I will drag my sleepy self to the airport. Clad in borrowed snow boots and a down coat, I’ll board a plane to Minneapolis.

It was -26 in Minneapolis earlier this week. I can’t even imagine what that kind of cold feels like, honestly. I certainly don’t have the clothing for such temperatures. I’ve cobbled together a borrowed wardrobe of snow clothing and I’m hoping for the best. I may just hole up in the Mall of America for the week. (I can subsist on Cinnabon and roller coasters!)

It should go without saying that Minnesota in March is not my dream vacation. But, my middle sister now lives in Minneapolis and she’s turning the big 3-0 this week. She insisted that she had to have both of her sisters with her on her 30th, and so we agreed to make the trek to the frigid Midwest.

Since there doesn’t seem to be a whole lot of sunshine in my immediate future, I decided to make my own sunshine in the kitchen. One of the best things about winter is the abundance of citrus. Even on the darkest and gloomiest of days, the mere scent of citrus brightens my spirits.

This cake is the perfect remedy for wintertime blues. It’s decidedly simple, and the Meyer lemons truly shine through the batter. If you need a little sunshine in your life, I suggest you give this cake a try.

Meyer Lemon Yogurt Cake

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt
1 cup plus 1 tablespoon white sugar
3 large cage-free eggs
1 tablespoon grated Meyer lemon zest (approximately 2 Meyer lemons)
1 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/2 cup powdered sugar
1/3 cup plus 1 tablespoon freshly squeezed Meyer lemon juice
1/2 vanilla bean, split and seeds scraped

Instructions

Preheat the oven to 350°F. Grease and flour a loaf pan.
In a small bowl, sift together the flour, baking powder, and salt. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, 1 tablespoon lemon juice, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Next, fold the vegetable oil into the batter until it is combined.
Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick placed in the center comes out clean.
Meanwhile, in a small pan, combine 1 tablespoon of sugar, the remaining lemon juice, and the vanilla bean seeds. Heat over med-low, until sugar dissolves and mixture is clear. Remove from heat.
When the cake is done, remove from the oven and allow to cool in the pan for a few minutes. Remove from pan and place on a baking rack. Pour the glaze over the cake and allow it to soak in. Allow to cool before serving.

Notes

Adapted from Smitten Kitchen

http://rosemarried.co/2014/03/04/meyer-lemon-yogurt-cake/

Shredded Cabbage Salad with Orange Sesame Vinaigrette

If you happen to live in Minneapolis, Chicago, New York, Fargo, Anchorage, Denver – or any other city that has a real winter – I have a new found respect for you. No, seriously. How do you do it?! The cold, snow, ice, wine, and freezing rain. I hate it all. We just had 4 straight days of snow in Portland and I feel exhausted and cold and tired and like I need a month-long tropical vacation.

When the snow began to fall on Thursday morning, I was immediately enamored. It was just so pretty and fluffy…and I didn’t want it to stop! I wished that we all could have a snow day (or two!). I wanted to cozy up with a good book, my bunny, my cat, and my husband. I wanted to watch bad television shows and drink red wine. I wanted my own little wintery staycation.

Well, I certainly got what I wished for. I was stuck in my house for 5 days, due to “extreme weather conditions”. It was novel at first, but quickly turned maddening. I cleaned my house. I did boatloads of laundry. I cooked a ton. For the most part, I cooked familiar dishes, such as meatloaf, mac n’ cheese, and harissa-stewed butternut squash. At some point during the storm, however, I decided to make something light and healthy. I raided my fridge and found a head of cabbage, a couple of green onions, carrots, and an orange. And thus, this salad was born.

This salad is the result of snowstorm and sheer boredom, but that shouldn’t deter you. The salad is bright and fresh and wonderful. Honestly, it tastes like sunshine. (And since we’re right smack the middle of winter, I think we could all use a bit more sunshine, don’t you?)

SHREDDED CABBAGE SALAD WITH ORANGE SESAME VINAIGRETTE

Ingredients:

1 small head (green) Napa cabbage
1 carrot, julienned
3-4 green onions, thinly sliced
Small handful of cilantro (8-10 stems), finely diced
1 tablespoon sesame seeds
1 large clove garlic, minced
The juice of half an orange, plus 1 teaspoon grated orange zest
2 tablespoons sesame oil
1/4 cup rice vinegar (unseasoned)
1 teaspoon honey
Salt & pepper, to taste

Method:
Using a sharp knife (or mandoline or food processor), slice or shred the cabbage into thin strips. Toss the cabbage with the sliced carrots, green onions, and cilantro.

In a small bowl, whisk together the orange juice, orange zest, minced garlic, sesame oil, rice vinegar, and honey. Toss the cabbage mixture with the dressing to coat, Season with salt and pepper, to taste. Sprinkle sesame seeds over the salad and lightly toss. Serve at room temperature.

African Peanut Stew with Collard Greens

This is the perfect meal for a dreary January day.

The peanut stew full of flavor and spice. It’s hearty, but it isn’t heavy. It is simple and comforting, full of protein and leafy greens. The dish is vegan, but it doesn’t lack in richness or flavor. It just works, on so many levels.

I honestly think I could eat this stew every day for the rest of my life, and I would die a happy woman.

It is truly that good.

Give it a try, I dare you.

African Peanut Stew with Collard Greens

Ingredients

4-5 cups vegetable stock
1 medium red onion, chopped
1 small knob of ginger, peeled and finely diced
4 cloves of garlic, peeled and minced
Salt, to taste
1 bunch hearty greens (such as collard greens, kale, or chard), chopped into thin strips.
3/4 cup creamy peanut butter (organic, no sugar added)
1/4 cup tomato paste
1 cup canned fire roasted tomatoes (diced)
Sriracha, to taste
Cilantro, for garnish
Roughly chopped peanuts, for garnish.

Instructions

In a Dutch oven or large skillet, heat 1 tablespoon of olive oil over medium-high head. Cook the red onion and garlic for 3-4 minutes, until translucent. Add in ginger, and stir into the mixture. Cook for 1 minute more. Add in 4 cups of vegetable stock and bring to a boil. Reduce heat and allow to simmer for 15-20 minutes.
In a mixing bowl, combine the peanut butter and tomato paste. Pour in 1 cup of hot stock to the bowl, and whisk together. Add another half cup of hot stock and whisk until smooth. Then, pour the peanut mixture into the pot. Mix well. Stir in the canned tomatoes and collard greens. Allow to cook over medium-low heat, stirring occasionally, for 15-20 minutes or until mixture has reduced and is thick and creamy. (If the mixture is too thick, cut with a bit more vegetable stock.) Season with salt and Sriracha to taste.
Serve over brown rice and garnish with chopped cilantro and peanuts.

http://rosemarried.co/2014/01/14/african-peanut-stew-collard-greens/

Adapted from Cookie and Kate.

Harissa-Stewed Butternut Squash

When I first moved to Portland from Los Angeles, I was told that I must eat at Toro Bravo. I was warned that the restaurant doesn’t take reservations. I was told to expect a long (2+ hour!) wait. But, everyone declared that the wait was worth it.

The people of Portland have long adored Toro Bravo, but I just couldn’t find it in me to wait for two hours for dinner. I’m far too impatient (and I knew I would get far too hangry).

That said, it took me 4 years to finally visit Toro Bravo. I planned to arrive early on a weeknight, in hopes to evade the crowds. Much to my surprise and delight, I was seated right away. Over the course of the evening, I tried a number of different dishes and they were all ridiculously good. However, there was one dish that stood out above the rest: the Harissa-stewed butternut squash. It was incredible — smoky, spicy, rich, warm, and comforting. I devoured the squash and considered ordering another. (And, yes, I’ll admit that I should have tried Toro Bravo years ago. Why did I wait so long?!)

I’ll admit that I crave this dish often. It’s completely addicting. I’ve braved the lines at Toro Bravo a couple of times since that night, specifically for the squash. You can image my elation, then, when I discovered that the new Toro Bravo cookbook included a recipe for the dish!

Let me tell you, the ability to make this dish at home is a real game changer. I might never leave my house again, except to go to the store for more squash and harissa.

TORO BRAVO’S HARISSA-STEWED BUTTERNUT SQUASH
Adapted from “Toro Bravo: Stories. Recipes. No Bull.” and Portland Monthly Magazine.

Notes on the recipe: The original recipe calls for Rose Petal Harissa, but says that you can sub regular harissa. I used regular harissa, but the kind I have is particularly spicy, so I cut it with a bit of tomato paste (which also added color and flavor to the dish).

INGREDIENTS:
1 butternut squash (2–3 lb)
4 tbsp butter
Salt and pepper
1 tbsp olive oil
1 tsp smoked paprika
1 medium yellow onion, thinly sliced
4 cloves garlic, thinly sliced
1 tbsp harissa
2 tbsp tomato paste
1 1/2 cups heavy cream
Several dollops soft goat cheese

METHOD:

1. Using a sharp knife, halve the squash. Trim off the skin, scoop out the seeds, and dice into 1/2″ cubes.
2. Heat two large skillets over medium-high heat. Place two tablespoons of butter in each pan. Once the butter has melted and is beginning to brown, place half of the squash in one pan and half in the other. Season squash with salt and pepper.
3. Allow squash to cook untouched for the 3 minutes, or until brown on one side. Toss and allow the squash to cook a few more minutes, until nicely browned.
4. Pour squash into one pan, remove from heat, and set aside. Add a bit of olive oil to the empty skillet and cook onion and garlic over medium-high heat. Stir often and cook for 2-3 minutes.
5. Add the squash into the pan with the onions and garlic, and stir to combine. Add in the harissa, cream, tomato paste, and paprika. Allow to cook, uncovered, until squash is fork tender and beginning to fall apart (30+ minutes). Taste, and adjust seasonings if needed.
6. Pour the mixture into shallow baking dishes and sprinkle dollops of goat cheese over the top. Broil for 3-4 minutes, until nicely browned. Serve immediately.

Sparkling Cranberry and Brie Tartines

I wish I could take credit for this recipe, but I just can’t. I did not come up with this idea (but I really wish that I had). No, my friend Beyth discovered these sparkling cranberry bites on Pinterest and then made them for a friend’s baby shower. I was immediately obsessed with these pretty little appetizers. They’re just so darn pretty, festive, and delicious. As if that’s not reason enough to make them, these cranberry bites are also really easy to assemble.

The original recipe is really simple, and I didn’t adapt it much. I followed her instructions to a T, and made two slight alterations during my assembly of the tartines. I used brioche toasts (from Trader Joe’s) instead of standard crackers and I used my Cranberry Sauce with Juniper and Orange as the chutney element. Other than that, I stuck to the recipe!

Rather than post my ever-so-slightly adapted version, I’ll just link you to the original recipe. If you’d like to make these sparkling cranberry bites, refer to the full recipe at Yummy Mummy. (Beware: this recipe makes a lot of sparkling cranberries. I still have some leftover!)

Roasted Delicata Squash Rings with Mast-o-Khiar Yogurt Dip

My husband and I are part of a small and informal supper club/dinner group. We jokingly refer to these gatherings as “The Beet Goes On”, mostly due to the fact that beets always manage to appear on the menu. (Apparently, we’re all big beet fans.)

Truth be told, it doesn’t seem right to call this group a supper club. Really, it’s just five friends who like to cook food and drink wine. It’s as simple as that. We all take turns hosting, cooking, and menu-planning and we always have a great time. We feast, we talk, and we indulge in a few nice bottles of wine. It’s damn near perfect.

A few weeks ago, The Beet Goes On crew gathered at my house. I knew I wanted to make something special for the group, and I had been pouring over recipes, blogs, and cookbooks for weeks. Eventually, I settled on a Middle-Eastern (Israeli/Persian/Moroccan/etc) theme for the dinner. We dined on Shakshuka, Harissa roasted carrots & beets, feta and olives, lemony cous cous salad, flat bread, and delicata squash rings with mast-o-khiar yogurt dip. Let me tell you, it was a feast fit for kings. (Lest you think I’m giving myself all of the credit, my dinner guests made some of the sides. This was a group effort!). However, of all of the dishes we ate that night, the squash and yogurt combo was my favorite. The squash was sweet and spicy, and the yogurt dip was tangy, creamy, and refreshing. They just worked so well together.

Mast-o-Khiar is a Persian dip, which is relatively similar to a traditional Tzatziki. It is traditionally made with yogurt, cucumber, and mint. I got the idea from 101 Cookbooks, who garnishes her mast-o-khiar with rose petals, dried cranberries, and toasted almonds. I took mine in a slightly different direction, and used toasted almonds, pomegranate seeds, and a touch of flat leaf parsley. I thought it worked rather well.

ROASTED DELICATA SQUASH WITH MAST-O-KHIAR YOGURT DIP
Inspired by and adapted from 101 Cookbooks

For the roasted squash:
1-2 small delicata squash
1 tablespoon olive oil
Salt & pepper
1.5 teaspoons cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon nutmeg

For the dip:
2 cups Greek yogurt
2 cloves of garlic
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1/2 teaspoon kosher salt
1 small cucumber, peeled, seeded, and finely diced
High quality extra-virgin olive oil
1/3 cup toasted almonds
1/3 cup pomegranate seeds
A few sprigs of flat-leaf parsley

To make the dip:

Peel the garlic cloves and place on a cutting board. Sprinkle the garlic cloves with salt, then mash or chop into a paste. Combine the garlic paste with the yogurt, dill, and mint. Refrigerate until you’re ready to serve. When ready to serve, stir in the diced cucumber and season with salt & pepper, to taste. Spoon into a serving dish and drizzle with olive oil and garnish with toasted almonds, pomegranate seeds, and chopped parsley.

To roast the squash:

Preheat the oven to 400 degrees F. Wash the squash and leave the skin on. Note: You could slice the squash into rings and de-seed each individual ring, but I prefer to de-seed the squash in one fell swoop. Here’s how you do it: Slice a 1/4″ or 1/2″ round off the top and bottom of the squash (discard these pieces). This should expose the soft center, and allow you to remove the seeds. Take a butter knife and insert it into the center of one of the exposed ends of the squash. Move the knife in a circular motion, and carve through the center of the squash from top to bottom, loosening seeds as you go. Make sure the knife penetrates through to the other end of the squash, and the seeds should fall right out. Once the squash is de-seeded, slice the squash into 1/4″ rings. Toss these rings with olive oil, salt, pepper, and spices. Lay squash rings in rows on a line baking sheet and bake for 12-15 minutes, or until fork tender and golden brown. Allow to cool slightly before eating.