Wednesday, December 22, 2010
Sunday, December 19, 2010
Are you tired of pumpkin recipes yet? I'm not!
I took a bit of leftover pumpkin sauce from my enchilada recipe and made a lovely vegan paella. (Actually, Mr. Garrett is credited with this little gem of an idea.) I suppose you could add in vegan chicken strips or seitan, but as we didn't have any on hand, we did without.
Vegan Pumpkin Paella
- 1 cup pumpkin enchilada sauce
- 1.5 to 2 cups veggie broth (I know this sounds like a lot of liquid, but the pumpkin thickens as it cooks, use more as needed)
- 1 cup jasmine rice
- 1 cup shredded cabbage
- 1 each, onion and tomoto, chopped
- 2 cloves garlic, minced
- 1/4 cup chopped celery
- 1/2 cup chopped cilantro
- salt and pepper to taste
Thursday, December 16, 2010
Born of the wonderful bounty of pumpkin puree I had in my freezer, these pumpkin enchiladas had all my meat-loving friends and family *almost* in tears. Hands-down the best enchiladas I've made, ever. Don't be put-off by the strange ingredients, they're completely, freakin' awesome.
2 cups unseasoned pumpkin puree, fresh or canned
1 cup water
1 cup veggie broth
2 tsp. salt
2 tsp. chili powder
2 tsp. cumin
1/4 tsp pepper
1 seeded jalepeno
3 cloves of garlic
handful of fresh cilantro
Puree all ingredients in the blender until smooth.
For the filling
4 red potatoes, diced
1 small onion, diced
1 cup green beans, ends cut off and chopped
5 button mushrooms, sliced
1/2 each, orange and red bell pepper, chopped
1 cup corn kernels (frozen works nicely)
Saute the potatoes 5 minutes in olive oil, stirring occasionally. Add in onion and mushrooms, cook another 3 minutes. Add in bell pepper and corn, continue to cook for another 3 minutes. Remove from heat and let cool slightly.
Cover the bottom of a 9 X 13 pan with pumpkin sauce. Set aside.
Meanwhile, heat corn tortillas (the recipe makes about a dozen or so) to prevent cracking while handling ( I do this over my gas burner for a few seconds).
Top with salsa, vegan sour cream and fresh sliced green onions.
I served ours with my "Santa Monica Pilaf" that used a mix of couscous, lentils, rice and quinoa
that was cooked with a bit of garlic and olive oil and topped with cilantro. I'll post that recipe at a later date!
Sunday, December 12, 2010
Monday, December 6, 2010
This post is for my friend, who has been encouraged to limit the animal protein in his diet, due to a medical condition. It can be difficult, at first, to know what to do with tofu. But this recipe makes great sandwich filling. Just layer slices with your favorite toppings like lettuce, tomato, sprouts and avocado, and enjoy!