Cookie Chick

09
May

Sweet Potato and Black Bean Enchiladas

Enchilada in sauceEnchiladas ready for bakingMost years, we have a Cinco de Mayo potluck at work. It’s a good excuse to bring in some tasty dishes and blow off a little steam. This is the first year that I’ve been vegan, so I knew that a vegan friendly entree option would likely be up to me.

I still haven’t found a vegan cheese I love. Daiya is pretty good, but the taste is strong and a little odd. I wasn’t sure non-vegans would like it. I opted to leave the cheese out altogether and just concentrate on a flavorful filling. I considered using Gardien veggie ground, which is quite good, but I also wanted to make something that was more whole foods based and healthy. I wanted to show non-vegans that plant-based food can be incredibly flavorful, nutritious, and delicious without resorting to fake meats.

I have seen a few recipes pairing black beans with sweet potatoes, both in enchiladas and tamales. I considered making tamales, but it’s an all day event and not that fun by yourself. Enchiladas are much easier and a bit healthier without all the added fat. I did use store bought enchilada sauce (Hatch brand) and tortillas (Trader Joe’s De Mi Abuela Corn), but all the rest was from scratch. You could use canned beans, but I make a big batch most weekends, so I already had that on hand. For the sweet potatoes, I peeled and cubed several potatoes and added some chopped onion, tossed with a little olive oil and salt and roasted in the oven. This is quite good on its own, so make more and enjoy later. I also used a trick I learned from Cook’s Illustrated to soften tortillas for enchiladas. You spray both sides of a tortilla and warm in the oven for 5 minutes. This allows you to get the authentic method of lightly frying tortillas without the added fat or mess.

Sweet Potato and Black Bean Enchiladas
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Recipe type: Entree
Author: Sylvia Bass
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 6
Sweet and savory come together in a flavorful plant-based enchilada.
Ingredients
  • 2 cups cubed and roasted sweet potatoes with onions
  • 2 cups of black beans (from scratch or from a can, rinsed)
  • 1 15 oz can of vegan enchilada sauce
  • 1 dozen corn tortillas
  • Spray Oil
Instructions
  1. Preheat oven to 350ºF.
  2. Spray both sides of each tortilla with cooking spray and place on two baking sheets in the preheated oven. Bake for 5 minutes to soften the tortillas making them more pliable.
  3. Pour about half the can of sauce (about 1 cup) in the bottom of a 13″ x 9″ baking pan. Dip a tortilla in the sauce to cover and spoon in a tablespoon or two of the both the sweet potatoes and the black beans. Gently roll the tortilla around the filling and place seam side down in the pan. Repeat with the remaining tortillas.
  4. Cover the enchiladas with the remaining sauce. Cover with aluminum foil and bake for 25 – 30 minutes to heat. Remove foil and bake for 5 more minutes.
  5. Enjoy! Garnish with vegan sour cream, avocados, and or cilantro.
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posted by Sylvia Bass in Vegan and have No Comments
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08
May

Slow Baked Tofu

Slow Baked TofuOver the past 6 months, I’ve been experimenting with different ways to infuse flavor into tofu. I actually like tofu, even plain. However, I love how it acts like a sponge and soaks up whatever you marinate it in. My latest method, I like to call “slow baked” because it does take some time, but is actually much easier to prepare and takes less plan ahead prep time. All I have to do is cube a block or two of tofu, mix up the marinade and bake it in a low heat oven for an hour. Then I turn up the heat and finish it off until it caramelizes into succulent little cubes that are bursting with flavor. The leftovers are great cold in a wrap, on a salad, or warmed up on top of some homemade beans.

Experiment with the marinade to find a combination you like. This one is kind of smoky with a hint of sweetness.

Slow Baked Tofu
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Recipe type: Entree
Author: Sylvia Bass
Prep time: 5 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 35 mins
Serves: 8
Slow baking tofu in a savory marinade infuses it with rich flavor.
Ingredients
  • 2 14 oz containers of organic firm tofu
  • 1 cup of vegetable broth (I like Better Than Bouillon “No Beef”)
  • 2 Tablespoons of balsamic vinegar
  • 2 Tablespoons of low-sodium soy sauce
  • 2 Tablespoons of agave syrup
  • 1 Tablespoon of liquid smoke
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
Instructions
  1. Preheat the oven to 250º F.
  2. Drain and pat dry the tofu. Cut into 1 inch cubes and place in a 13″ x 9″ baking dish. Mix the broth, balsamic vinegar, soy sauce, agave syrup, liquid smoke, garlic powder and onion powder together to make the marinade. Pour over cubed tofu in the baking dish.
  3. Bake for 1 hour at 250ºF, stirring gently after 30 minutes. After the first hour, turn up the heat to 375ºF and continue baking for 30 minutes. Keep baking until all of the marinade has been absorbed, checking every 10 minutes or so.
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posted by Sylvia Bass in Vegan and have No Comments
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20
Apr

Electrolux Assistent Instructional Video

I wish this video had been available when I was doing research on a new mixer. I am so glad I got the Electrolux Assistant, but this would have sealed the deal much sooner.

posted by Sylvia Bass in Video and have No Comments
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29
Mar

More chocoloate chip cookies!

Since going vegan, I’ve had to rethink my approach to chocolate chip cookies. My favorite recipes all included butter and eggs. I have a few traditional favorites. One is from a 1970′s copy of Better Homes & Gardens cookbook, that has been my go-to recipe for years. Cooks Illustrated has a wicked version that requires browning butter on the stove top.

So far, I have found two vegan recipes that are both just as good, if not better. The first uses some ingenious, albeit expensive ingredients. The second is a more refined and adult favorite. No, it doesn’t contain alcohol, but espresso. Not to say that kids don’t like coffee, but the caffeine kick along with the sugar may be a monster in the making.

Vegan Homestyle Chocolate Chip Cookies

I found this recipe doing a Google search for vegan recipes. There is even a YouTube video demonstrating how to make them. It’s from a cookbook called “Vive le Vegan“! Dreena Burton, the cookbook author, generously posts the recipe so you can try it yourself.

I like this recipe for many reasons. First of all, it is easy to mix with a bowl and a wooden spoon. I don’t need to use a mixer, which can be a big plus for someone who has a small kitchen or doesn’t bake enough to justify the expense. The cookies also keep well for a few days. Generally, chocolate chip cookies are not my favorite unless they come right out of the oven. These stay moist and delicious for a few days (if they last that long). I even store a few extras in the freezer and pop them in the toaster oven when I need a  cookie fix.

The only downside to these cookies is the expense of pure maple syrup. We always buy organic and I usually double the recipe, so it can get a bit pricey. However, the maple syrup is what gives it that buttery flavor without the butter. The last time I made them I sprinkled a bit of sea salt on the tops to offset the sweet.

Espresso-cinnamon Chocolate Chip Cookies

Chloe's Kitchen book coverI made these cookies for the first time this week. The recipe comes from Chloe Coscarelli a.k.a. Chef Chloe. She’s the young, bubbly chef who was the first vegan to win Cupcake Wars. I’ve made her macaroni and cheese and her gravy at Thanksgiving. Both recipes are quite good. She recently came out with her first cookbook, “Chloe’s Kitchen“. It’s a beautiful book with some tantalizing recipes.

She has a recipe for a espresso-cinnamon chocolate chip cookie I wanted to try. The mixing method is more traditional in creaming the fat with the sugar. However, she uses powdered sugar instead of granulated. The recipe also calls for powdered espresso, which luckily I had in the pantry from another baking experiment.

espresso-cinnamon chocolate chip cookiesI have to say that I think this version is my all time favorite. The espresso pairs very well with the semi-sweet chocolate chips. The cinnamon also adds a nice note without being overpowering. I also find that one cookie satisfies me. It’s similar to how a really good piece of dark chocolate is more satisfying than an inexpensive mass-market milk chocolate.

My only complaint was that they spread too much in the oven. She notes that the dough can be made ahead of time and refrigerated or frozen. I’ll try that next time. I’ve had the same issue with oatmeal cookies and have found that by chilling the dough ahead of time, I alleviate that problem.

Unfortunately, Chef Chloe doesn’t have this recipe available online at this time. She does have many others that you can try, including many desserts. The book should be available in many bookstores or online. I would recommend giving it a try. The recipes are easy to follow and do not have a lot of exotic ingredients. They may not be the healthiest “plant strong” recipes, but they are delicious and a good way to introduce non-vegans to the rich and delicious world of plant-based eating.

 

 

posted by Sylvia Bass in Cookies,Desserts,Vegan and have No Comments
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16
Mar

Steam Frying

I saw this great video on “steam frying” which is basically sauteing without oil.

posted by Sylvia Bass in Tips,Video and have Comment (1)
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