Vegan Recipe: Spinach Enchiladas

What, two recipes in two days...how did this happen?

Have you heard the term "to veganize"? The idea is to take a non-vegan recipe and mess around with it until you have created a vegan version. For my wedding I received an amazing gift of family recipes and I have worked to veganize them all over the years. I think many vegans start this process in an attempt to create a vegan version of a memorable comfort food from their non-vegan past.

Most vegans who cook learn this skill early on. The whole process has become much easier with the popularity of vegan items that are really high quality (ex. vegan cheese that melts, sour cream, cream cheese, etc.). I love to cook so I often tear out recipes from magazines or check out non-vegan cookbooks for ideas and inspiration. Today I am veganizing a recipe from the January issue of Real Simple magazine. When I made this Eric came to me after dinner as I was washing up and said, "Thank you for making such good food." That's good enough for me! I hope you like it too.



Ingredients

• 10 oz. package frozen chopped spinach, thawed
• 1 c. frozen corn, thawed
• 3/4 c. vegan sour cream (divided into 1/4 and 1/2 cups)
• 1/4 c. vegan cream cheese
• 2- 4 oz. cans of chopped green chiles
• 1 c. shredded vegan cheese, divided in half (I use Daiya)
• 10 6- in. corn tortillas, warmed

For the slaw

• 1/2 small cabbage, thinly sliced
• 2 scallions, thinly sliced
• 1/4 c. pepitas
• 2 Tbs. olive oil
• juice of fresh lime
• salt and pepper to taste

Directions

Pre-heat the oven to 400 F. In a medium bowl combine the spinach, corn, 1/4 c. vegan sour cream, 1/2 c. of the vegan shredded cheese. In a separate bowl combine the green chiles, 1/2 c. vegan sour cream and 1/4 c. cream cheese, mix well.

Take the warmed tortillas and spoon the spinach and corn mixture (divided evenly between the 10 tortillas), roll and leave seam side down in a baking dish. Once all of the tortillas are rolled spoon the green chile mixture over the top, smothering the rolled tortillas. Sprinkle the remaining vegan cheese over the top (you could add more if you're in the mood).

Sprinkling the vegan cheese is a great job for busy toddler hands.

Cover with foil and bake for 15 minutes. Remove foil and cook for an additional 10 minutes.

Meanwhile to make the accompanying slaw toss the cabbage and scallions with the oil and juice of one lime. Add the pepitas and salt and pepper to taste (not much). Serve with the enchiladas. I also enjoyed a side of re-fried beans, added a good balance.

Dinner is served!

Tomato Coconut Curry Soup

When we were living in Denver we regularly ate at a restaurant called Watercourse because they make delicious vegan food. One of my favorite things on their menu is their tomato coconut curry soup, it is so good. You must try it if you are ever in Denver. When we moved to Wyoming I went through withdrawals. I wanted it, dare I say that I needed it? Our visits to Denver a few times a year were not enough, so I emailed them begging for the recipe. They never replied. I tried a few more times and was met only with disappointment.

So I set out to come up with something that could satiate my need. One night, while looking at a barren fridge I walked over to the cabinet and I spotted some condensed tomato soup...then I looked at a can of coconut milk and I though, heck, maybe it is that simple. So I started tossing a few things together and came up with a very satisfying version of their magnificent recipe. I am still working to capture a more sophisticated version, but this one is so simple and so good that you really must give it a try.


Tomato Coconut Curry Soup with vegan quesadillas (whole grain tortillas and Daiya vegan cheese) and fresh fruit.

Ingredients

• 2 cans vegan condensed tomato soup
• 1 can coconut milk
• 1 can fire roasted, crushed tomatoes
• 1/4 c. of very thinly sliced onion and carrots---whatever looks good to you. I have also included thinly sliced cabbage in the past.
• 1 1/2-2 tsp. curry powder
• salt and pepper to taste

Directions

1. Pour all of the canned goods into a large soup pot.
   
2. Add the veggies and turn to medium heat. Cook stirring regularly, turn down the heat to medium if it looks like it wants to boil. When the carrot and onion seem tender, about 10 minutes depending upon how thinly you sliced.
3. Add the curry powder and salt and pepper to taste. Stir for a few more minutes, letting the flavors meld. Serve warm!

Cordelia really got into it, although I had to remove the chunks of stuff as they creeped her out, kids!

Vegan Gnocchi with Swiss Chard

It's been a bit since I've shared a vegan recipe, so let's get back to it. Since we are a vegan family we do a lot of vegan eating. Here is what we ate for dinner last night. The recipe is simple, but really satisfying. Enjoy!

• 1 package of vegan gnocchi, you could make your own if you have that kind of time ( I don't). I have no difficulty finding vegan gnocchi at the regular store.
• 1 Tbs. olive oil
• 1 small and thinly sliced onion
• 3-4 cloves of garlic, minced
• 1 bunch of Swiss chard, cut away the stems and them chop the leaves into strips
  
• 1/4 c. Daiya vegan mozzarella cheese shreds
• salt and pepper to taste
  

1. Cook your gnocchi following the directions.
2. In a medium skillet, over medium high heat warm the oil and add the sliced onion. Cook until the onion becomes translucent. Add the minced garlic and cook for a minute more, stirring.
3. Add the chopped Swiss chard and cook, stirring occasionally, until the chars is wilted and soft.
4. Add the gnocchi, vegan cheese, and salt and pepper to taste. Toss it all together and enjoy with a big salad and some crusty bread.

How often do you eat vegan?