Wednesday, January 18, 2017

Vegan Enchilada Casserole

Vegan Black Bean & Sweet Potato Enchilada Casserole
Recipe by Sheila at musings of a mommy.blogspot.com
Adapted from a recipe from Vegetarian Times (December 2011)

2 Tbsp olive oil
1 large onion, diced
2-3 sweet potatoes (or yams), peeled & cubed
1 15 oz can diced tomatoes with green chiles
1 jar salsa
2 cloves garlic, minced
1 15 oz can black beans, rinsed
1 cup frozen corn kernels
1 large (19 oz) or 2 small (10 oz) cans enchilada sauce (or more!)
Small corn tortillas (30 small ones)
Avocado, cilantro, and limes for serving

FILLING:
Heat olive oil in large saucepan/pot.  Add onion and sauté 5 minutes.  Add potatoes, tomatoes, salsa, garlic, and ½ cup water.  Bring to a boil, then reduce heat and simmer 30-40 minutes, until potatoes are soft.  Mash mixture with potato masher. Add beans and corn and cook 5-10 minutes.

ASSEMBLE:
Spread sauce on the bottom of a baking pan. (I make two 8” or 9” square casseroles)  Top with tortillas (overlapping to cover completely), sauce, 1/3 of filling, sauce, tortillas, sauce, filling, etc. End with tortillas, then sauce.  Cover.

BAKE:
15-20 minutes at 350 F.  Remove cover and bake 5 minutes more.  Let rest 10 minutes or more before serving.  Garnish with avocado, cilantro, and lime wedges.

Great for potlucks and freezes well for leftovers.

Tuesday, January 17, 2017

Vegan Pumpkin Muffins

Vegan Pumpkin Muffins
Recipe by Sheila at musingsofamommy.blogspot.com

2 cups whole wheat flour
1 cup white flour (or bread flour)
1 tsp cinnamon
1 tsp nutmeg
½ tsp ground cloves
3 tsp pumpkin pie spice
Pinch of cardamom
1 tsp salt
1 tsp soda
4 Tbsp ground flaxseed meal mixed with 12 Tbsp water (this is an egg substitute for baked goods)
1 cup sugar
2 cups cooked or canned pumpkin
¾ cup orange puree* or applesauce
½ cup vegetable oil
Chopped nuts (walnuts, pecans), optional

Preheat oven to 350. Mix ingredients together except nuts. Fill muffin tins (greased or paper cups) half full.  Sprinkle with 1 tsp chopped nuts (optional). Bake at 350 for 20-25 minutes, until a toothpick comes out clean. Let cool in pans for 5 minutes, then remove to racks to cool completely.  Makes 24 muffins.

*Orange puree is a mixture of cooked yams and carrots pureed in the food processor until smooth. I steam them until they are very soft, and then puree with some of the water left in the bottom of the steamer pot. Orange puree can be added to tomato sauces and baked goods. I got the idea for using orange puree from The Sneaky Chef, Missy Chase Lapine