White & Green Enchiladas

For my first post-Christmas-post (thanks for allowing me the long vacation!) I’m reporting on the White Enchiladas recipe from Everyday Happy Herbivore. We all know how much I love the Happy Herbivore, so the sequel was my instant Christmas present to myself. Totally worth it. Her recipes are always easy, good, and adjust quickly to your needs and desires.

I did make a few changes, of course. Since I wanted to make this casserole style, I layered it all instead of rolling the tortillas. And I didn’t use the–gasp–microwave (bake at 350 degrees for 25 mins). Yikes! I had a whole jar of salsa verde, so I used it like a secondary enchilada sauce. And I added daiya and olives on the top, and peas to the beans (to increase the protein factor). Oh, and don’t forget the avocado and lime for garnish!

All in all, I’d say my changes were pretty successful, and the finished dish was something my husband really wanted us to eat again.

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Impossible Dinner

I call this dinner Impossible because it does not seem like any of it could possibly go together. Or have a theme. Or some sort of ethnic origin. The flavors here are so strange to me, yet, yet…it works. How could mushrooms and jalapeños go together? Am I just short-sighted on this one? And cherry tomatoes? And you serve it with beans? Um, okay.

I guess it’s the coriander seed that links it all together. There’s coriander in the Unrefried Beans, and in the tomatoes and mushrooms. And I deviated from the original recipe in Appetite for Reduction (which is what the earlier link sorta leads you to) by tossing in corn. I did that for two reasons: 1. Half of my mushrooms had gone bad, 2. I needed a little more protein in this dish. It works, so you can try it, too, if you like. Also, I think the recipe might be a little off, since it doesn’t actually tell you what stage to put the lime juice in. So, I just left it out. I didn’t want to chop and juice a lime tonight anyway. I think if I put a little green chili hot sauce on it, I wouldn’t even miss the lime at all.

I do loooooove this bean recipe, though. I don’t even like to mash them up very much, it gives you more of that texas beans n’ sauce dealy that I love so much. I don’t know that this combo will become a staple in our household, but it’s always nice to eat outside the box.

 

Six Layer Dip & Pretzel Cookies

We were invited to an Easter party (yay!) so I got the chance to try out some of my newfangled vegan cooking skillz. Also, since it was a BBQ with hot dogs and hamburgers, I needed to make something for myself to eat that would be both a complete meal and not make it seem like I was avoiding their food.

My favorite moment? When a guy with his girlfriend showed up, and they all announced, “Oh, the vegetarian is here!” I ran in the house, pointed out my vegan food, and told him that he rocked.

I’m gonna go step by step on this so you don’t miss out on any delicious layers! First, though, you need to get out a 2.5 quart dish. If you had a classy glass one, it would look even better.

Layer 1–bring on the hummus!

For this layer, I used the recipe from Appetite for Reduction. I made the jalapeno & cilantro hummus following the directions exactly. Smooth onto the bottom of the dish.

Layer 2–beans! Beans! Beans!

This layer features the Unrefried Beans from Appetite for Reduction. So simple! So classy! So gassy.

Layer 3–WTH? More beans?

Yes! Now, we get to my part. MUWAHAHA! For this layer, I followed the spirit of the Unrefried beans, but instead used these ingredients (I changed all the spices, so just use what I have listed here):

  • Black beans instead of pinto
  • Shallot instead of onion
  • Smoked paprika (1/2 tsp)
  • Cumin (1/2 tsp)
  • Chili Powder (1/2 tsp)
  • Garlic Salt (1/2 tsp)
  • Dash of Cayenne Pepper
  • 1/4 cup of corn

Then just make them the same way you did the previous layer.

Layer 4–the unexpected potato

Yep, potatoes. I know, that seems crazy right? They. Were. Awesome.

First, you want to dice three tiny (think fingerling) yukon gold potatoes really small. Toss them with 1 tsp of olive oil. Then, add the same mix of spices for the black bean layer, though you’ll probably want a tad more salt. Mix until well coated, then bake at 450 degrees for 20 mins, or until they are rather crispy on the outside and totally cooked.

Here they are before going into the oven:

Layer 5–Guacamame!

Did I spell that right? No matter. Just follow the directions in Appetite for Reduction. I leave out the tomato, because whatever I’m making is already so tomato-y that I don’t need it. Same here.

Layer 6–mmmm…salsa

And now I just use the salsa dressing recipe from Appetite for Reduction (I really need to think of a shorter way to write that without sounding like Rachael Ray). I used my food processor this time, because leaving the tomatoes in big chunks isn’t great for dip. It’ll smash your chip! I also took the vinegar down to one teaspoon.

Top it all off with two chopped up green onions, and it’ll look fantastic! Pleased the vegans and nonvegans, too. And the unethical ones.

Special Bonus time!

I also make the Pretzel-Apple-Peanut Cookies from Vegan Cookies Take Over Your Cookie Jar. They were a pretty big hit! Mine came out kinda on the crunchy side, I’m not sure if that’s the way they should be. Lots of work, but great for a party when you want people to be surprised by what you’ve made.

For all the cookbooks mentioned here, just go to powells.com…shhh…I love them.