Sweet Potato Kale Enchilada Casserole

1 large sweet potato, peeled and grated
1 onion, thinly sliced
15oz vegetarian refried beans or 15oz cooked black beans (drained and rinsed if canned)
1 bunch kale, stems removed and chopped
15oz tomato sauce
1/2 jar salsa
1/4-1/2 cup nutritional yeast
3-4 whole wheat tortillas, cut into strips

Pre-heat the oven to 425F. Lightly oil a baking pan (like a lasagna pan). Spread the sweet potato in the bottom, then add the onions, spread the beans, and cover with kale. Evenly distribute a layer of tomato sauce and another one of salsa. Sprinkle nutritional yeast on top and cover with the tortilla strips. Bake, covered, for 25 minutes. Serve with a dollop of fat-free Greek yogurt (optional).

Original from sparkrecipes.com

(Crockpot) Seitan Posole

*One of my new favorites!

ONE
1 onion, chopped
6 cloves garlic, pressed
2 carrots, chopped

TWO
2 T tomato paste
2 t chili powder
1 t oregano
1/2 t coriander
1/2 t cumin

THREE
1 green bell pepper, chopped
4 oz ( 1 small can) chopped green chiles, drained
15 oz canned stewed tomatoes
28oz canned hominy, drained and rinsed (in the Mexican food section)
3 cups (or 2 15oz cans) pinto beans, drained and rinsed
8 oz seitan, chopped
2 T soy sauce
3 cups vegetable broth
salt and pepper, to taste

FOUR
1/4 cup chopped fresh cilantro

lime wedges, for serving

In a saucepan, saute the ingredients in ONE with a few tablespoons of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook, stirring constantly, until fragrant. Add a little more water if needed. Transfer to the slow cooker and add the ingredients in THREE. Cook on low for 7 hours or for 4 1/2 on high. Add the cilantro and serve over tortillas or rice, with lime wedges.

From Fresh from the Vegan Slowcooker

Black Bean Chili

ONE
1/2 cup water
2 medium onions, chopped
6 cloves garlic, minced or pressed

TWO
1 tbsp cumin
1 tbsp coriander

THREE
2 bell peppers, chopped
1 cup mild or medium salsa

FOUR
30 oz black beans, drained and rinsed (2 cans)
15 oz chopped tomatoes with juice

FIVE
11 oz frozen corn kernels (one bag)

SIX
1/4 cup chopped cilantro
hot sauce, to taste
salt, to taste

In a pan, cook the ingredients in ONE, over low heat, for about 5 minutes. Add the ingredients in TWO and cook for a minute. Add the ingredients in THREE and simmer, covered, for about 10 minutes. Add FOUR and cook for another 10 minutes. Add FIVE and cook for five minutes. Add SIX and cook for a couple more minutes.

Serve over rice or by itself, or with a dollop of fat-free plain yogurt.

Original from Moosewood Low-Fat Favorites

Butternut Squash & Spinach Enchiladas with Enchilada Sauce

I'm in love with these!

ENCHILADA SAUCE
1 onion, chopped
1 tsp olive oil
1 1/5 tsp ground cumin
2 tsp chili powder
3 cups fresh tomatoes, chopped
1 cup water (or tomato juice
salt, to taste
8-10 cloves garlic, pressed
black and cayenne pepper, to taste

In a saucepan, sauté the onions, covered, over low heat, until they are translucent. Add the cumin and chili powder, and cook for another 3-5 minutes. Add the tomatoes, water, and salt, bring to a boil and then turn down the heat and simmer, covered, for about 30 minutes. At some point while it simmers, add the garlic (the later you add it, the more it will taste like garlic).  Using a blender or mixer, blend into a sauce.

Original in Moosewood

ENCHILADAS
1/2 butternut squash
water
1 onion, finely chopped
4 cloves garlic, pressed
4 sun dried tomatoes, chopped
1lb spinach
salt, to taste
shredded Swiss fat-free cheese (I found fat-free Swiss, cheddar, and mozarella at Bloomingfoods!) (If fat is no concern in your diet, use goat cheese)
5 tortillas

Original in Allrecipes.com

Cut the butternut into two halves, put them upside down in a microwave safe dish (or you can use the oven as well) and pour some water in the bowl. Microwave for 10-12 minutes, until it can be pierced with a fork. Once it's cool enough to handle, take out the flesh and put it in a bowl. While the squash cooks, in a saucepan, sauté the onion and garlic, covered, over low heat, until the onions are translucent. Add the chopped tomatoes and spinach and cook, covered, until the spinach has wilted. Season with salt and add to the squash.
Lightly moist a tortilla with water and place some of the filling in the middle. Put some cheese on top. Roll it up and close it like little packets and place in an oven dish. Repeat with the rest of the tortillas and pour some of the Mexican sauce on top. Cook at 350F for 30 minutes. Serve with a some extra Mexican sauce.

Naked Burrito III

1 cup lentils

1/2 package spinach, frozen (or fesh)
1 cup broccoli, cut into florets
1 can garbanzo beans, drained and rinsed
1 tomato, chopped

Pico de Gallo (store bought or see recipe here)

Put lentils in a pot, cover with water, and bring to a boil. Cook until just chewable and add the spinach. When the spinach has wilted, drain the remaining liquid. Add the rest of the ingredients (except the pico de gallo) and cook on low, covered, for a few minutes. Add your favorite sauce (I used Home Folks BBQ sauce, all natural) and serve over rice with pico de gallo or mango salsa.

Naked Burrito II (aka lazy dinner...)

1 sweet potato, cubed

1 tsp olive oil
1 onion, chopped
1 plantain, chopped
1 bunch kale, rinsed and chopped
1 package seitan
1 can black beans, drained and rinsed
BBQ sauce
hot sauce

1/2 tomato, chopped

1 cup brown rice

Cook the rice following your favorite method.
While the rice cooks, in a saucepan, boil the sweet potato until just tender. Drain and reserve.
Sauté the onion and plantain for a couple of minutes and add the kale. Cover and simmer until the kale is bright green (do not let it wilt). Add the seitan, beans, and sweet potato. I bowl, pour some BBQ sauce and add a little bit of hot sauce (to taste). Add the sauce to the veggies. Serve over brown rice and add some tomato on top.

Naked Burrito

Brown rice

ONE

1 tsp olive oil

3 garlic cloves, minced or pressed

1 sweet potato, diced

TWO

1 can black beans

a dash of cinnamon

a dash of cumin

1 package seitan

fresh cilantro, chopped, lots of it

salt, to taste

THREE

fresh fruit (pear, pinneaple, banana, or apple)

PICO DE GALLO

4 tomatoes, diced

1 onion, diced

1/4 cup fresh cilantro, chopped

2 jalapeno peppers

juice of 1 lime

salt, to taste

In a wok or saucepan, sauté the garlic and potatoes for a couple of minutes. Add a little water and simmer, covered, until the potatoes are tender. Add the ingredients in TWO and a little more water, if necessary. Once all the ingredients are heated up, add the fruit.

To make the Pico de Gallo, mix all the ingredients in a bowl and add a little water. Let it set for a few hours.

In a bowl, put a serving of brown rice, a serving of the potato/bean mixture and top with pico de gallo. Serve with your favorite salsa or salsa verde.

Tamale Pie

One of my favorite recipes so far...

ONE

1 tsp olive oil

1 onion, chopped

6 cloves garlic, chopped or pressed

________________________________

TWO

1 tbsp ground cumin

2 tsp ground coriander

1 tsp dried oregano

1 or 2 tbsp water

1 cup carrots, diced

________________________________

THREE

1 cup bell peppers (red and/or green), diced

1 cup zucchini, diced

1 small fresh chile, seeds removed, minced

________________________________

FOUR

15 oz can crushed tomatoes, undrained

15 oz canned beans, drained and rinsed

salt and pepper to taste

________________________________

FIVE

3/4 cup cornmeal

1 tbsp unbleached white flour

1/2 tsp salt

1 tsp salt

1 tsp baking powder

1/4 tsp baking soda

________________________________

SIX

2 egg replacer (or egg whites)

1/2 nonfat buttermilk

2 tsp canola or vegetable oil

________________________________

chopped fresh cilantro

nonfat plain yogurt

_______________________________

In a saucepan, sauté the ingredients in ONE, covered, until the onions are translucent. Add ingredients in TWO and cook for 5 minutes. Add more water if sticking. Add ingredients in THREE and cook for 5 more minutes. Stir in ingredients in FOUR and cook for 5-10 minutes. Remove from heat.

Preheat the oven at 400F. Prepare a 2-quart casserole dish with a light coat of oil/cooking spray. Spread the veggie/bean mixture evenly.

In a bowl, combine ingredients in FIVE. In another bowl, mix ingredients in SIX. Fold wet ingredients into the dry mixture. Pour the batter on top of the veggie/bean mixture, pressing and spreading it with a spatula. Bake for 30-35 minutes until top is golden and a skewer inserted on the topping comes out clean. Garnish with cilantro and serve with a dollop of yogurt.

Note: If, like me, you think cilantro is one of the best herbs in the world, add lots of chopped cilantro with FOUR.

Original from Moosewood Low-Fat  Favorites

Sweet Potato and Black Bean Burritos

1 medium sweet potato, peeled and cubed

____________________________

1 tsp olive oil

1 medium onion, chopped

2 garlic cloves, minced or pressed

1 green chile, minced

1 tsp ground cumin

1 tsp ground coriander

____________________________

chopped fresh cilantro

1 tbsp or more fresh lemon or lime juice

salt, to taste

_________________________________

15oz can black beans, drained and rinsed

_________________________________

crushed pineapple

brown rice

salsa verde

whole wheat flour tortillas

_________________________________

Boil the potatoes in water until soft.

Sauté the onion, garlic, and chile, covered, until the onions are translucent. Add the cumin and coriander and cook for 3 more minutes. Set aside.

In a food processor, combine the potatoes, cilantro, lemon juice, and salt, and puree until soft. Transfer to a bowl and mix in the cooked onions and beans.

Lightly heat up the tortillas in the oven or toaster oven. Put some rice, some of the mixture, some pineapple, salsa verde, and extra cilantro. Roll up and enjoy with some fat free yogurt on the side (instead of sour cream).

Watch out when you buy your whole-wheat flour tortillas! Check the label and make sure the first ingredient is whole wheat flour...You'll see that many have enriched bleach flour as their first (and main) ingredient...

Original from Moosewood Low-Fat Favorites

Vegetarian Bulgur Chili

ONE

1 cup tomato juice

1 cup uncooked bulgur wheat

_______________________

TWO

1 tsp olive oil

1 onion, chopped

8 cloves garlic, minced, divided in two

1 medium carrot, diced

1 stalk celery, diced

2 tsp cumin

2 tsp basil

2-3 tsp chili powder

salt and cayenne pepper, to taste

____________________________

1 red pepper, chopped

____________________________

150z can diced tomatoes, with juice

3 tbs tomato paste

____________________________

fresh chopped cilantro (or parsley)

____________________________

Heat the tomato juice until boiling. Add it to the bulgur in a bowl, cover, and let stand for 15 min.

Sauté the ingredients in TWO, covered, until onion is translucent. Add the bell pepper and sauté, covered, until all ingredients are tender. Add the diced tomatoes au juice, the beans, tomato paste, and bulgur. Simmer for 15 min. Add the rest of the garlic and simmer for 1 more minutes.

Serve with brown rice and sprinkle with cilantro.

Original from Moosewood