nav

Wednesday, March 26, 2014

Seitan Potato Enchiladas with Avocado Cream


Hello Everyone. How have you been? Me? Thanks for asking, you're too kind, really! I have been quite well, busy, but well. I have been doing a lot of cooking lately, mostly baking. What have you been making? 

Last night I made these seitan potato enchiladas, because I had a totally random assortment of ingredients and I like a challenge. The result was super tasty and I had plenty of leftovers to send with my hubby to work tomorrow. I anticipate a follow-up text from him around noon, praising the taste and quality of this simple yet scrumptious meal. 

You will need
1/2 of a small onion, diced
Olive oil
1 Lb package of seitan, kinda drained (leave it moist)
1 potato, cubed into small cubes---like half an inch
1 15.25 oz. can black beans, kinda drained (leave it moist)
1 tsp cumin
1/2 tsp chili powder
1/4 tsp garlic powder
1 19 oz can red enchilada sauce
8-12 tortillas
Vegan shredded cheese
1 avocado
1-2 T vegan sour cream

1. Pre-heat oven to 325 F. In a medium non-stick skillet over medium high heat, warm a drizzle of olive oil and add the onion. Once the onion starts to soften add the seitan and potato, keep that moisture of the seitan to cook the potato.
2. Add the black beans, again the moisture will help cook the potato. Add the cumin, garlic powder, chili powder. Stir and watch until the potatoes are soft. If you got carried away with draining just ass a little water to help those potatoes, it will cook off.
3. In a 9 x 12 casserole dish pour about 1/3 of the enchilada sauce on the bottom and spread it around, a bit of oilve oil is good too, but not necessary.
3. Spoon the seitan and potato mixture into the  center of the tortillas and wrap, placing each one into the casserole dish. You will make 8-12 of these. Pour the rest of the enchilada sauce over the rolled tortillas. Sprinkle with vegan cheese and bake for 30 minutes.
4. For the avocado cream, mash the avocado and mix in the sour cream, so simple.
5. Serve hot and enjoy!

Friday, January 24, 2014

Best Ever Vegan Balsamic Vinaigrette



I love a big salad for lunch. A big salad with a simple dressing is the best ever. Go easy on any dressing and this is pretty much a stuff your face healthy meal. I know it seems easier to just buy store bought dressings, you know bend over, toss dressing into shopping cart. This is easier because you probably already have everything at home and all you need is maybe 2 minutes to prepare; this is as simple as it comes and you know each ingredient involved in the creation process. If you don't have time for this, then I can't help you---probably nobody can help you besides a time management expert.  Since you don't have time to find and hire a time management expert just make this dressing. Healthy and delicious.

2 T agave
1 tsp dijon mustard
1/2 tsp sea salt
1/2 tsp frreshly ground black pepper
1/4 c balsamic vinegar
3/4 c extra virgin olive oil
1 T vegan mayo
a dash of garlic powder 

1. Combine all ingredients in a jar.
2. Shake the dickens out of the jar.
3. Serve over a salad. Keeps in the fridge for a week or two.

Enjoy!

Sunday, January 19, 2014

Weeknight Pasta

Phew. I am sorry to be a few days late with this post, but we were entertaining guests and then recovering from entertaining guests...meaning that I did a bunch of laundry and went grocery shopping. Anyway, here is a meal I often turn to when I am in a pinch, it is easy and usually I already have everything on hand.

13.25 oz box of whole grain penne pasta
2 T olie oil
1/3 c roughly chopped kalamata olives
1/4 tsp garlic powder
1/3 c oil packed sun dried tomatoes, drained and julienned
1 tsp dried Italian herbs
1/4-1/2 tsp crushed red pepper
2 T capers
1/2 c broccoli florets
(normally I would add onion, but my family wasn't feeling it)

1. Cook the pasta according to directions, drain. Leave in the colander.
2. While the pasta is cooking prep everything else.
3. Using the empty pasta pot heat the garlic over medium high. Add the broccoli florets and if you are using onion do so now. Cook until the broccoli is bright green.
4. Lower heat to warm. Add the pasta and toss in everything else in no particular order. Toss to coat and serve with a big salad and some crusty bread.

Enjoy!

Tuesday, January 7, 2014

Sweet and Sour Sloppy Joes 'N Slaw

Here is a new spin on the sloppy joe. I have seen a few non-vegan versions floating around and thought it was time we had our own.


2 T vegetable oil
3 green onions, chopped
1/4 tsp ground ginger
12 oz vegan ground meat, I used Yves brand
1/4 c soy sauce
6 oz can tomato paste
3 T brown sugar, packed
1/2 head purple cabbage, sliced on your mandolin or thinly sliced
2 carrots, grated
juice from 1/2 a lime plus more wedges for serving
2 tsp sesame oil
sesame seeds
vegan buns

1. In an skillet heat the oil over medium high. Add the onion and cook for a minute or two, until soft.
2. Add the vegan ground meat, ginger, soy sauce, tomato paste and brown sugar. Mix and cook, adding in up to a quarter cup of water to get the right consistency---a little sloppy. Cook for a couple of minutes until heated through.
3. Toss together the cabbage and carrots, lime juice and oil.
4. Serve the sloppy joes on the vegan buns. Put the slaw on the side and garnish with sesame seeds and a lime wedge.

Enjoy!
~Maria Rose

Wednesday, January 1, 2014

Butternut Squash Coconut Soup


Well, let's start this new year off properly. Last year I had to take a little break from this site when my partner left, but I am ready to take it on solo. Here is a great soup for a cold winter's night.



2 T olive oil
2-3 cloves of garlic, roughly chopped
1/2 small onion, chopped
1 quart vegetable broth
1 butternut squash, peeled, seeded, cubed
2 carrots, peeled and roughly chopped
2 apples, peeled, seeded and roughly chopped
1 can coconut milk
1/2 tsp salt
freshly ground pepper to taste
1 tsp curry powder

1. In a large soup pot over medium heat add the olive oil and sweat the onions and garlic until just beginning to become translucent.
2. Add the vegetable broth, butternut squash, carrots and simmer for 10 minutes.
3. Add the apples, coconut milk, salt and pepper, curry powder. Stir and simmer for 5-10 minutes
3. Using a food processor, immersion blender, regular blender blend until smooth and creamy. Serve hot with some crusty bread and a salad!
Enjoy!
~Maria Rose

Wednesday, September 25, 2013

Vegan Asparagus Soup


My dear friend Victoria is not a vegan. Many of the people I love most in the world are not vegan...yet (said with a great deal of hope). Thankfully Victoria loves a culinary challenge. On a recent visit to NM she made us this asparagus soup that is perfect, PERFECT I TELL YOU, for a fall evening. 

Click here for the full recipe!




Thursday, September 5, 2013

Vegan Black Bean Pie

Please excuse my absence the past few weeks. We've been soaking up the last bits of summer here in Wyoming. The days are shorter, but they are still hot. I thought I'd pop in with a quick recipe!
black bean pie with follow your heart shreds by rootedvegan.blogspot.com
1 package of Follow Your Heart Fiesta Shreds
3 Large tortillas
1 can black beans, drained
1 T olive oil
1/2 small yellow onion, chopped
1 small yellow squash, chopped
1/3 c roasted red pepper, roughly chopped
1/2 tsp cumin
1/4 tsp garlic powder
1 tomato, chopped
1 c lettuce chopped

1. Preheat oven to 350F. On a lightly oiled pizza plate lay out one tortilla and spread 1/2 of the beans on top. Cover with a layer of Follow Your Heart Fiesta Shreds.
2. Meanwhile: In a medium skillet heat olive oil. Add the onion and cook until transluscent. Add the squash and red pepper. Cook until the squash is soft. Add cumin and garlic powder. Stir until evenly coated.
2. Back to the pizza pan. Lay a second tortilla on top of the bean and Fiesta Shreds. Evenly spread the squash mixture on top of second tortilla. Cover with more Fiesta Shreds.
4. For the final layer add the third tortilla, 1/2 can of black beans and the rest of your Fiesta Shreds.
5. Place into the preheated oven and bake for 20 minutes. Garnish with tomato and lettuce. I also added a dollop of my favorite vegan sour cream.
black bean pie with follow your heart shreds by rootedvegan.blogspot.com