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Jazzy Vegetarian: Recipes

Enchilada Bake Show #209

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Sensational Two Bean Enchilada Casserole

MAKES 8 TO 10 SERVINGS 

7 to 10 whole grain tortillas, cut in half

1 jar (10 to 14 ounces) prepared salsa

2 teaspoons extra virgin olive oil (see note)

1 can (15 ounces) white beans

1 can (15 ounces) black beans

1 ½ teaspoons tamari

¼ teaspoon cayenne pepper

½ teaspoon chili powder

½ teaspoon cilantro

1 block (12 to 16 ounces) firm tofu

3 cups chopped baby spinach, cleaned and well packed

1 cup vegan pepper jack style cheese (or any vegan cheese that “melts”)

 

Preheat oven to 375 degrees F. Place 2 tablespoons salsa and 1 teaspoon olive oil in the bottom of a 9x12 casserole dish. Stir to combine and spread evenly over the bottom of the casserole. Place one layer of the tortillas over the salsa, trimming and cutting as you go to make the tortillas fit into the casserole dish in an even layer.

Put the white beans, ½ teaspoon tamari and 1/8 teaspoon cayenne pepper into a medium mixing bowl. Mash with potato masher until combined. Spread the white bean layer over the tortilla layer in the casserole. Top with 2 to 3 tablespoons of salsa and spread evenly.

Put another layer of the tortillas over the salsa, trimming as you go to make the tortillas fit into the casserole dish.

Put the tofu, ½ teaspoon tamari, chili powder, 1/8 teaspoon cayenne pepper and the cilantro into a medium mixing bowl. Mash with potato masher until combined. Spread the tofu layer over the tortilla layer in the casserole. Top with ½ to 2/3 cup salsa and spread evenly over the tofu layer.

Put another layer of the tortillas over the salsa, trimming as you go to make the tortillas fit in to the casserole dish.

Put the black beans, ½ teaspoon tamari, 1 teaspoon olive oil and 2 tablespoons salsa into a medium mixing bowl. Mash with potato masher until combined. Spread the black bean layer over the tortilla layer.

Put another layer of the tortillas over the black beans, trimming as you go to make the tortillas fit in to the casserole dish.

Top the tortilla layer with the baby spinach and press it down to compress slightly. Top the spinach with another 1/4 to 1/3 cup salsa, placed in dollops over the spinach.

Place another layer of the tortillas over the salsa, trimming as you go to make the tortillas fit in to the casserole dish. Top with another 1/4 cup of salsa. Tent the casserole with foil. Bake for 50 minutes. Remove from oven and remove foil. Sprinkle the entire top of casserole with the vegan cheese. Bake 15 minutes longer or until casserole is heated through, bubbling and top is slightly golden.

NOTE: Olive oil may be omitted from this recipe, if desired.

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Fancy Peeled Salad

MAKES 6 SERVINGS

6 cups romaine lettuce, torn in to bite size pieces

1 avocado, sliced 

1 small zucchini (unpeeled), sliced into thins using a carrot peeler

2 carrots, sliced into thins using a carrot peeler

8 ounces marinated artichoke hearts, drained

12 to 14 pitted green or kalamata olives

½ cup minced sweet or purple onion

2 to 3 tablespoons of your favorite balsamic style dressing

3 tablespoons pumpkin seed “parmesan” (see note)

Put the romaine, avocado, zucchini, carrots, artichoke hearts, olives and onion into a large bowl. Pour the dressing over top and toss the salad. Sprinkle top with pumpkin seed “parmesan” and serve!

NOTE: To make pumpkin seed “parmesan,” place ½ cup raw or roasted pumpkin seeds into blender or food processor. Process until the seeds take on the texture of parmesan cheese. Store leftover pumpkin seed “parmesan” in a tightly covered container in the refrigerator for up to 2 days.

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Guacamole Salsa Dip

MAKES 4 TO 6 SERVINGS

1 cup prepared salsa

2 large avocados

1 large clove garlic, minced

Juice of 1/2 small lemon

1/2 tablespoon fresh minced cilantro or flat-leaf parsley

1/8  teaspoon sea salt

Parsley or more cilantro, for garnish

Put all ingredients, except garnish, into a medium size bowl. Fold all ingredients together to combine. Place in pretty serving bowl and garnish.

Serve with whole grain tortilla chips or fresh veggie sticks.

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Homemade Tortilla Chips

MAKES 4 SERVINGS

2 whole grain tortillas

½ to 1 teaspoon chili powder, to taste

Sea salt, to taste

Preheat oven to 400 degrees F.

Line a large baking sheet with unbleached parchment paper. Cut tortillas in to “chip” sized portions.

Put cut tortillas, chili powder and sea salt in to a large bowl. Toss to coat. Arrange tortillas in single layer on prepared sheet. Bake 7 to 10 minutes or just until crisp and edges are slightly browned.

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Mango Sorbet

MAKES 4 SERVINGS

 

2 to 3 mangos, peeled, cubed and frozen

2 to 3 tablespoons maple syrup, plus more as needed

¼ cup water, plus more as needed

 

Put all ingredients in blender or food processor. Process until the mixture resembles a “frosty” sorbet consistency, adding more water or maple syrup one tablespoon at a time as needed to achieve the desired texture.

Serve immediately.

Episode #209 - Recipe © LAURA THEODORE 2011