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.

Pizza! Pizza!

Here is the pizza that an incorrect recipe built. But it was so great! My husband, in general, wants to eat pizza every night, usually from Papa Murphy’s. Vegan tip: You can totally eat Papa Murphy’s normal pizza, just ask for no cheese. That s*** is vegan! However, I would rather make pizza at home, because I am crazy, and possibly because I am a control freak.

Anyway, you know something great is going on in your house when it actually smells like a pizzeria. And Vegan with a Vengeance taught me how to make the perfect pizza sauce, where before I was just slapping pasta sauce on a pizza and wondering why it tasted wrong. Pizza sauce must be simple to be good. Also, garlic. Lots and lots of garlic helps everything come together.

But this here is just your normal veggie pizza: olives, onions, white beans, garlic, mushrooms & daiya mozzarella cheese. I love daiya! They are by far my favorite fake cheese, though, to be fair, I haven’t tried a whole lot of fake cheese, because it’s so…fake. And because lots of it seems to still contain some trace milk ingredients. Hello? What is the point in that? Let’s rise up against veggie slices! Are you with me?

Anyway, long story short (er–sort of), make pizza at home!

 

 

Salade Niçoise

There is literally no angle in which this photo does not look weird. But I kinda love how it looks like I put this delicious salad on the wall. Salade Niçoise! I don’t know how to say it, but I do know that I’ve always wanted to eat it. However, even before the whole vegan thing, I didn’t eat fish. So this tuna-smothered salad was never meant for me.

Until now! And honestly, the chickpea mash with capers is so close to tuna, it sorta weirded me out. I felt like I shouldn’t be eating it, but there I was, loving every minute of it. The flavors are so complicated, yet everything comes together in a fantastic way–I wonder if that’s why all the ingredients are typically kept unmixed? That, and it looks gorgeous that way.

My only problem was my red onion was so strong, I thought it was going to wrestle me from the table and steal my wallet. I could smell the onion in the house for hours after dinner. Sheesh! Quiet down, onion!

Salad courtesy of Appetite for Reduction.