BBQ Seitan Wraps

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Seitan Potato Enchiladas with Avocado Cream

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Clever Uses for Vegan Leftovers

Thank you Hannah Kaminsky for this amazing tofu recipe.

It's a leftover kind of week. 

We are buried under a foot of spring snow with more to come. Needless to say I didn't make it to the grocery store today, and needed some inspiration of what to do with some leftover roasted potatoes and sad looking tofu. A quick search and I came up with enough ideas to keep me covered for the rest of the week!

There is no better way to use up old bread than a Vegan Chocolate Bread Pudding from KirstensKitchen.

Toss together whatever veggies you have wilting in the crisper and dinner is served with this

Tempeh, Sweet Potato, Kale Hash from YourVeganMom.

“Leftovers Challenge” from TheVeganVirtuoso should inspire you to tackle your own refrigerator.

I love the Sexy Leftover Experiment from UrbanVegan. It helps me think about my refrigerator from a different perspective.

Not really the run-of-the-mill leftover meal, but I had to share this epic Mapo Tofu from BitterSweetBlog.

Cooked potatoes languishing in your refrigerator? The remedy is this simple Vegan Shepherd's Pie.

Wilting produce is just an excuse for making a ridiculously easy and robust Vegetable Stock. Soups on!

And, what would leftovers be without the classic stir fry. Eating Well has you covered with their favorites.

{Kate}

Best Vegan Indian Recipes of 2013 (so far)

India has a rich history of vegetarian cuisine: Rich lentil dals, spicy curries, chickpea flour desserts, mung beans, rice dishes, coconut milk sweets and, most importantly, spices. Mustard, cardamom, turmeric, ginger, coriander, garlic, cinnamon, clove--these are the flavors that turn basic vegetables into dishes that fill your belly with the kind of food that makes you sneak into your refrigerator late at night to just sneak a bite or two.

Here is a roundup of my favorite Vegan Indian Dishes--proof that there is life beyond curry.

Vegan Richa is the go to gal for the best vegan Indian dishes. These Gluten-Free Gulab Jamuns are a killer dessert made with sweet potatoes and cashews.

Saag paneer is one of my favorite side dishes. Tofu is an excellent substitution for fresh cheese in this rich, creamy version.

In the market for a killer vegan  Indian cookbook? Look no further than the Indian Vegan Kitchen.

MonsoonSpice.com is the most authentic of the vegetarian Indian bloggers. The recipes are a little more complicated than a basic Korma, but well worth the time for dishes like Stuffed Bread Pakodapakora.

Tikka Masala isn’t exactly a traditional Indian dish, but the English love it and for good reason. Usually made with chicken, I adore this lentil and spinach version.

Spencers Market is a go-to source for new, interesting and unique foods. Case in point, these Indian Spiced Raw Chips from Brad’s Raw Foods.

I am obsessed with chickpeas and this traditional Channa Masala doesn’t disappoint. It’s a cinch to make  in the crockpot.

If you are like me and live in an area where spices and specialty ingredients are impossible to find, check out my Secret Sources for Asian Cooking.

{Kate}

Black Bean Mushroom Kale Layered Enchiladas with Avocado Cashew Cream

Who says you need meat and cheese to make a killer enchilada. I just spent the last 10 minutes eating "just a couple of bites" of the leftovers from this dish while standing in my kitchen with the refrigerator door open.

I felt a bit guilty as I dipped my fork into the cold mess of tortillas, sauce, beans and chiles and slathered the whole thing with a generous swipe avocado cream.

Believe me. It's that good...

16 oz can of enchilada sauce (I love Roberto's or a killer homemade version)
2 pounds cooked black beans (or 2 cans)
1/2 pound mushrooms, thinly sliced
2 Tbs olive oil
1 medium onion, diced
2 garlic cloves, minced
3/4 tsp kosher salt
1 bunch kale, shredded
1 Tbs cumin
1 tsp cayenne
1 4oz can diced green chiles
12 6-inch corn tortillas

1. Heat oven to 350.
2. Heat 1 Tbs olive oil in a large skillet over medium high heat. Add the mushrooms and cook until edges brown, about 7 minutes. Remove and place in a large bowl.
4. In the same skillet, heat the remaining 1 Tbs of olive oil over medium high heat. Add the onion, garlic and salt and cook until softened, about 3 to 4 minutes. Add kale and saute for another minute or two until the kale wilts a bit.
5. Add the cumin and cayenne and cook for another 30 seconds. Add green chiles, black beans and mushrooms and stir to combine.
6. Layer 4 tortillas in the bottom of a 9x13 baking dish. I tear each one in half and tuck them around each other to form a tight layer. Spoon about 1/4 of the sauce over the tortillas and top with 1/2 of the black bean mushroom mixture.
7. Add another layer of 4 torn tortillas on top and top with the other half of the black beans. Top with 4 more tortillas and cover with the rest of the sauce. It will look like this:

8. Cover tightly with plastic wrap or foil and let sit for at least 2 hours and up to 8 hours to let the flavors blend.
9. Remove cover and bake at 350 degrees F for about 30 minutes or until hot and bubbling.

Avocado Cream

2 ripe avocados
1/2 cup drained soaked cashews (soak in water for about 4 hours)
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp ground cumin
1/4 cup fresh cilantro or parsley

Put everything in a blender or food processor and blend on high until thick and creamy.

Slow Cooker Sloppy Lentils

Recipe moved to Little Things Are Big

Vegan Black Bean and Sweet Potato Burritos

 

2 T olive oil
1 big sweet potato, peeled and cubed (1/2 inch pieces)
1/4 c water
1 red onion (cube half and cut the other half into thin slices, keep separate)
1 can black beans, drained
1/2 tsp chili powder
1 bunch of spinach, stems removed-leaves chopped
6 flour tortillas
1 avocado, sliced
1/2 lime (use the other half for something else)
2 T vegan sour cream
1 small head of romaine lettuce, chopped into strips

1) Heat the oil in a large skillet over medium heat.
2) Add sweet potato and onion, cook for a few minutes until the onion becomes translucent and the sweet potato begins to brown. Add the water. Cook over medium high heat until the water cooks out and sweet potato is tender (10-15 minutes), add more water if you need.
3) Add the beans and chili powder, stir. Add the spinach. Cook until the spinach begins to wilt---remove from heat.
4) Next, lay out the 6 tortillas, evenly divide the sliced avocado and lay in the center of each tortilla. Do the same with the sweet potato and bean mixture. Wrap the tortillas tightly.
5) Wipe out your skillet and add a splash of olive oil. Heat your skillet over medium high heat. Place each burrito, seam side down, and heat until golden (about 2 min), flip and do it to the other side.
6)While you toast the tortillas grab a bowl and whisk the juice form the 1/2 lime with 2 Tbs. vegan sour cream. Add the lettuce and thinly sliced onion, toss. Set the burritos on your plate. Place the salad alongside. Enjoy!

Serves 2-6 (depending on your hunger)

~Maria Rose

Pasta Primavera

12 oz pkg. of spaghetti noodles--though any pasta would probably work just as well
1 T olive oil
1 small onion, finely chopped
2 large cloves garlic, finely chopped
1 c grape tomatoes
8-10 stalks of asparagus, woody portion of stem removed and the stalks cut into 1-2 inch bite sized pieces
pinch of salt
1 zucchini, cut into half moons
1 can chickpeas, drained
1/4 c grated carrot
juice from one half of a lemon
basil to taste--our store was out of fresh basil so I had to buy the pre-chopped basil in a tube and I used about 2-3 tsp., but freshly torn basil would be super

1) Cook pasta in a big pot, according to directions.
2) While the pasta is cooking heat a large skillet and the olive oil over med. high heat. Add the onion and garlic and cook until the onion becomes translucent.
3) Add the tomatoes and heat until they begin to lose their firmness. Add the asparagus, zucchini, and salt.
Mine was looking a bit dry so I spooned in a bit of the pasta water (your call). Cover and cook until the tomatoes begin to break down a bit (maybe 5 minutes).
4) Add the chickpeas and the carrot. By this point your pasta should be done. Drain, reserving a bit of pasta water in case things look dry still.
5) Combine the pasta and veggies. Add the lemon juice and toss. Add a bit of pasta water if things are looking dry.
6) Here you can add the chopped fresh basil or freshly torn basil. I think more is better but it is certainly a matter of personal preference.

Serves 4

~Maria Rose

Cauliflower Penne

I am always looking for ways to add extra veggies to a meal. I am known for cramming death row veggies (those that are on the brink of going into the compost bin) into  whatever I happen to be cooking. I do this because 1) I don't like to waste good food 2) I can be sneaky and add veggies in disguise to my picky toddler's meal. This meal is super-affordable, simple, and contains no hard to find ingredients. Enjoy!

13.75 oz box of whole wheat penne
2 T olive oil
1 smallish head of cauliflower, cut into bite sized florets
3 cloves garlic, chopped
28 oz can of whole peeled tomatoes, liquid and all
1/2 c pitted and chopped kalamata olives
3 T capers
pinch of crushed red pepper (to your taste)
salt and pepper to taste
1 sprig of flat leaf parsley, chopped
Optional, vegan Parmesan

1) Cook the penne according to package directions.
2) While the pasta is cooking warm the oil in a fairly large skillet over medium high heat. Add the cauliflower and cook until the cauliflower starts to lightly brown and is mostly tender (doesn't have to be totally soft as it will continue to cook as the other ingredients are added).
3) Add the garlic and tomatoes, crushing the tomatoes with the back of your spoon (if you like to get messy just squish and squeeze in your  hands as you add to the skillet).
4) Add the olives, capers, red pepper and salt and pepper to taste. Cook, stirring occasionally to ensure even cooking.
5) Once the cauliflower is tender (5-7 minutes) it is time to combine it with the cooked (and drained) pasta, making sure to thoroughly distribute all ingredients. Garnish with parsley and vegan Parmesan or vegan cheese of your choosing (totally optional).

Serves 4

~Maria Rose

Seitan Fajitas

Fajitas! One of the easiest meals to prepare as a vegan. This recipe comes together quickly and really satisfies on a night when you just need fajitas. Once you have this recipe down it is super easy to play around with; adding and omitting as your fridge and pantry allow/inspire.

1 T olive oil
1 red bell pepper, seeded, ribbed and cut into strips
1/2 c fresh pineapple cut into bite sized pieces (canned pineapple would be OK too)
1 package or approximately 1 c, of seitan (seitan can be challenging to find in very small towns, you can make your own or stock up when you are out of town)
1 1/2 tsp Caribbean Jerk seasoning
4-6 inch tortillas, warmed
Lime, cut into wedges.

1) In a non-stick skillet over medium high heat cook the pineapple until it begins to brown a bit.
2) Add the bell pepper and the seitan. Add the Caribbean Jerk, making sure that it becomes evenly distributed.
3) Heat for 5-7 minutes or until the seitan starts to brown a bit. Place into the warmed tortillas and enjoy!

Serve with a squeeze of lime juice and a simple side of cumin black beans.

Serves 2-4

~Maria Rose