Elise's Vegan Enchiladas

green pepper
1/2 yellow onion
1 Tbsp garlic
1 tomatillo
15 0z can black beans, rinsed and drained
about 20 corn tortillas (I used 6-inch fresh white corn tortillas)
4 0z can diced green chilies
1 tsp lime juice
1 tsp cayenne pepper
28 oz can green enchilada sauce
cilantro and salsa to finish
optional: vegan cheese

Preheat oven to 350 degrees. Add onion, bell pepper and tomatillo to food processor and pulse. Add black beans and pulse again til blended and mostly smooth. Add garlic, cayenne and diced chilies. Add about 1/2 c enchilada sauce to bottom of baking dish. Spoon the bean mixture into tortillas and line up in baking dish. Pour remainder of enchilada sauce over tortillas. Sprinkle cheese on top and bake for about 20 minutes, uncovered. This made enough for a 7x11 inch pan and an 8x8 inch pan.

This recipe is from the daughter-in-law of a friend of mine. Check out her vegan blog! www.hungryhungryhippie.com.

Black Bean Hummus

1 garlic clove,

2 Tbsp fresh lemon juice

1 Tbsp tahini

1 tsp cumin

1/4 tsp salt

15 oz can black beans, rinsed and drained

1 jalapeno pepper, chopped

Dash of red pepper flakes

2 tsp olive oil

chopped cilantro to garnish

Place garlic in food processor and process til finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeno and red pepper flakes; process til smooth. Garnish with cilantro and serve with assorted veggies and/or pita chips.

Garlic Butter Roasted Mushrooms

1 pound mushrooms, halved if large

2 Tbsp capers, rinsed and chopped

3 large garlic cloves, minced

2 Tbsp olive oil

3 Tbsp butter, cut into pieces

fresh cracked pepper

2 tsp fresh lemon juice

1/4 c chopped flat-leaf parsley

Preheat oven to 450 degrees with rack in middle. Toss mushrooms with capers, garlic, oil and pepper in shallow baking dish. Top with butter and roast, stirring occasionally, for 15-20 minutes. Stir in lemon juice and parsley and serve immediately.

Stacked Cauliflower Enchiladas with Green Chile Sauce

1 head cauliflower, thinly sliced

1 onion, thinly sliced

2 tomatoes, coarsely chopped

1 15-0z can black beans, rinsed and drained

1 c sliced olives (I omitted)

9-12 corn tortillas

1/2 pound Monterey Jack cheese, grated (I omitted this)

1 28-0z can green enchilada sauce

fresh cilantro for garnish

tapatio to taste

In large bowl, combine cauliflower, onions, olives, tomatoes and beans using your hands. Oil inside of slow cooker. Place 3 or more overlapping tortillas in the bottom of cooker. Add 1/3 of the mixed vegetables and top with some cheese (if using). Pour 1/2 c enchilada sauce over this layer. Repeat with 2 more layers; finish with another layer of tortillas and pour remaining sauce over top. Cover and cook on low for 5-6 hours. If using cheese, top casserole with more cheese, cover and cook for an additional 30 minutes or til cheese is melted. I like spicer foods, so adding some tapatio was a great finish!

Grilled Black Bean Dawgs

1 c black beans, rinsed and drained

2 c cold vegetable broth

2 Tbsp olive oil

4 Tbsp soy sauce

2 cloves garlic, minced

2 1/2 c vital wheat gluten

1/2 c nutritional yeast

1 Tbsp crushed fennel seeds

2 tsp red pepper flakes

1 Tbsp sweet paprika

1 Tbsp dried oregano

fresh ground black pepper

sauerkraut

sauteed peppers and onions

Smoosh up beans with a fork and fold in all the other ingredients except sauerkraut, peppers and onions. Use about 1/2 c mixture for each dawg (recipe makes 12 dawgs). Lay it on a 8x11 size piece of aluminum foil and roll into a log, sealing off the ends with a twist of foil. Using a steamer or a big pot with a metal steamer on the bottom, make sure the water is steaming and layer the dawgs in. Steam for 30 minutes and then throw on the grill to get the grill marks. Serve with sauerkraut and sauteed peppers and onions...just like a great brat!! (You can find vital wheat gluten and nutritional yeast at the Food Co-op).

Vegan Cornbread

2 Tbsp ground flax seed

6 Tbsp water

1 c flour (I used brown rice flour)

1 c cornmeal

1/4 c sugar

3 tsp baking powder

3/4 tsp sea salt

1 c soy milk (or rice milk)

1/4 c canola oil (or applesauce)

1 c corn

2 cans chopped chilies (will try a jalapeno pepper next time for more heat)

Bring water to boil and add flax seed; reduce heat to med-low and simmer for a couple of minutes til thickened, stirring occasionally. Set aside. In medium bowl, whisk flour, cornmeal, sugar, baking powder and salt til well combined. Add the flax seed mixture, soy milk, canola oil, corn and chilies to the flour mixture. Stir til well blended. Pour into greased 8x8 pan and bake for 20 minutes on middle rack at 425 degrees. Cool on wire rack before serving.

Veggie Chili

1 Tbsp oil
2 cloves garlic
2 bell peppers, chopped
1 onion, chopped
3 carrots, chopped
3 celery stalks, chopped
1 Tbsp cumin
3 Tbsp chili powder
pinch sea salt
pinch cayenne
1 can each: black beans, white kidney beans, red kidney beans (drained & rinsed)
1 large can stewed or diced tomatoes
2 tsp oregano
8 oz sliced mushrooms
2 Tbsp Chia seeds (B'ham Food Co-Op) as a thickener (optional)

In a large pot, add the oil and heat over medium heat. Add garlic, peppers, onion, and carrots and saute' til everything is soft, approximately 5 minutes. Add rest of ingredients; cover and cook 30-40 minutes on low-medium heat.

Thanks for the great recipe, Kevin!