Cheesy Creamy Roasted Potato and Kale Enchiladas

The weather is changing slowly but surely and it’s time for lots of oven baked comfort foods! I like to make large “casserole” type dishes to last a few days that way I don’t have to cook every night.

I recently subscribed to Farm Fresh to You and I just got my first box of farm fresh organic produce delivered right to my door! They have prices and boxes to fit every family size. If you live in their delivery area (most of California) and are interested I can give you a promo code to save $10 off your first box, just send me a message through my contact page.

Anyway, the contents of the box was what inspired my enchiladas. I got a lovely bunch of Dino Kale and some Potatoes among other things. What better way to welcome Fall than a hot pan of Enchiladas!

These enchiladas aren’t super saucy but they are super creamy. I used Trader Joe’s vegan Enchilada Sauce and it was a bit too spicy for my taste so I diluted it, if you want it saucier you will need two bottles of it. I also got this wonderful idea for my cheese from Jackie at VeganYackAttack.

Cheesy Creamy Roasted Potato and Kale Enchiladas © The Queen V Kitchen 2013

Cheesy Creamy Roasted Potato and Kale Enchiladas © The Queen V Kitchen 2013

Roasted Potatoes and Kale © The Queen V Kitchen 2013

Roasted Potatoes and Kale © The Queen V Kitchen 2013

Cheesy Creamy Roasted Potato and Kale Enchiladas © The Queen V Kitchen 2013

Cheesy Creamy Roasted Potato and Kale Enchiladas © The Queen V Kitchen 2013

Cheesy Creamy Roasted Potato and Kale Enchiladas

Ingredients

  • 12 corn tortillas

For the filing

  • 8 Yukon Gold Potatoes
  • 1 bunch of Dino Kale, stems removed
  • 1-2 cloves of Garlic, chopped
  • 2 tsp. Salt
  • 1 tsp. Cumin
  • 1 tsp. Chili Powder
  • 1 tsp. Garlic Powder
  • 2 TBSP Olive Oil

For the Sauce

  • 1 12oz. jar of Trader Joe’s Enchilada sauce, 2 jars if you want it really saucy
  • 1/2 cup Raw Cashews, soaked
  • 1/2 cup Daiya Cheddar Shreds

For the Cheese

  • 1 1/2 cups Daiya Cheddar Shreds
  • 1/2 cup Raw Cashews, soaked
  • 1/2 cup water

Directions

  1. First add the cashews to a large bowl and cover with about 2 1/2 cups of boiling water.
  2. Set aside.
  3. These will be nice and soft by the time you are ready to use them in the next steps, or if you plan ahead you can just soak them overnight in cool water.

For the filling

  1. Preheat oven to 425 degrees.
  2. Prepare your steamer, bring water to a boil.
  3. Cube Potatoes and add to steamer, cover and steam for 10 minutes.
  4. Finely chop the Kale, set aside.
  5. While the potatoes are steaming add 1 TBSP of olive oil and the garlic to a sauté pan.
  6. Sauté Garlic for about a minute then add Kale and 1/2 cup water and let simmer until tender, about 10-15 minutes.
  7. Remove Potatoes from the steamer and place on a foil lined baking sheet.
  8. Add remaining TBSP of oil and all the spices to the potatoes and toss to coat.
  9. Roast Potatoes in the oven for about 15-20 minutes or until nicely browned.
  10. Once the potatoes are done add them to the pan with the kale and stir to combine, mashing some potatoes and leaving some whole.
  11. Set aside.
  12. Turn oven down to 350 degrees.

For the sauce

  1. Add sauce, cheese and cashews to your high-speed blender.
  2. Blend until completely smooth.
  3. Pour into a bowl and set aside.

For the cheese

  1. No need to rinse the blender, just add the cheese, cashews and water.
  2. Blend until completely smooth.

Assembly

  1. Spread some sauce in the bottom of a 9×13 pan, just enough to cover it.
  2. Warm the tortillas, in whatever way you see fit, so they won’t break when you roll them.
  3. Spread some cheese on the tortilla.
  4. Add a scoop of the potato mixture.
  5. Roll up and place in pan.
  6. Repeat with remaining tortillas.
  7. Spread remaining cheese over the enchiladas.
  8. Cover with the remaining sauce.
  9. Bake at 350 degrees for 30 minutes.
  10. Remove from oven and garnish with Black Olives and Avocado slices.
  11. Enjoy!

P.S. Don’t be intimidated by the steps, it was more work writing this recipe than it was to actually make it. 🙂

Cheesy Creamy Roasted Potato and Kale Enchiladas © The Queen V Kitchen

Cheesy Creamy Roasted Potato and Kale Enchiladas © The Queen V Kitchen 2013

Pepita Cheese Sauce

I’m slowing my roll with VeganMofo so I won’t be posting every day but on this 16th day I’d like to share with you my Pepita Cheese Sauce Recipe.

When I first became Vegan I would make cheese sauce using my old method of making a roux, adding in lots of Almond Milk, bags of Daiya and Blocks of Follow your Heart Cheese. It was a daunting and expensive task, not to mention probably not the healthiest. Then a friend shared a simple recipe with me. I couldn’t believe based on the ingredients that it would taste anything like cheese, but it did and I’ve used it ever since!

I’ve made some changes to it to suit my taste. I’m sure this would work with any nut or seed you have on hand but the Pepitas give it a nice earthy undertone that I like and despite their green color I’m still able to achieve that orangey cheese hue. You can use this sauce on everything from Nachos to Baked Potatoes and as a base for Cheesy Broccoli soup or my personal favorite, just eating it with a spoon. If your feeling particularly nostalgic you can add some pickled Jalapeno Juice to the sauce and it will become strangely reminiscent of movie theater nacho cheese.

Pepita Cheese Sauce on Nachos © The Queen V Kitchen 2013

Pepita Cheese Sauce on Nachos © The Queen V Kitchen 2013

Pepita Cheese Sauce

Ingredients

  • Almost a 1/2 cup of Raw Pepitas
  • 1 1/2 cups of water
  • 1/4 cup roasted Red Peppers
  • 3 TBSP Nutritional Yeast
  • 2 TBSP Cornstarch
  • 1+ TBSP Lemon Juice depending on taste
  • 1 tsp. Tumeric Powder
  • 1 tsp. Salt
  • 2  heaping tsp. Onion Powder

Directions

  1. Place everything into your high-speed blender.
  2. Blend until completely smooth.
  3. Pour mixture into a sauce pot.
  4. Whisking constantly, heat over medium flame until thickened.
  5. Pour it on to Nachos, Vegetables, Baked Potatoes or just eat it with a spoon.
  6. Enjoy!

VeganMofo2013

Southwest BBQ Bean Loaf

Just about half way through VeganMofo and I’ve seen lots of great stuff! Today I’m sharing one of our household favorites, this Southwest Barbecue Bean Loaf. I seem to always have the ingredients handy, it’s quick to throw together and makes great leftovers too! I like to eat mine with avocado slices and ranch dressing. I hope you enjoy this recipe as much as I do.

Southwest BBQ Bean Loaf © The Queen V Kitchen

Southwest BBQ Bean Loaf © The Queen V Kitchen 2013

 

Southwest BBQ Bean Loaf

Ingredients

  • 1 15oz. can of Black Beans, drained and rinsed
  • 1 15oz. can of Kidney Beans, drained and rinsed
  • 1 4oz. can of diced Green Chiles
  • 1/2 cup of Corn, fresh or frozen
  • 1 tsp. Salt
  • 1 tsp. Cumin
  • 1 tsp. Chili Powder
  • 1 cup Panko Bread Crumbs
  • 1 cup Daiya Cheddar Style Shreds
  • 1/2 cup Barbecue Sauce, I like Trader Joe’s Kansas City Style Sauce

Directions

  1. Preheat oven to 350 degrees.
  2. Lightly spray an 8 inch loaf pan with nonstick spray, set aside.
  3. Add the beans to a large bowl and roughly mash with a fork until they can stick together but there are still some whole beans left.
  4. Stir in remaining ingredients except barbecue sauce.
  5. Press the bean mixture into the loaf pan with the back of a fork or a measuring cup, you want this tightly packed.
  6. Spread the barbecue sauce on top.
  7. Bake for 40 minutes.
  8. Remove from oven and allow to rest for 5-10 minutes.
  9. Serve with Avocado Slices and Ranch Dressing.

VeganMofo2013

I’d like to give a special thanks to my cousin Donna who shared the original recipe with me. XO.

Source: Adapted and Veganized from SkinnyMs.

 

Tortilla Slaw

Today is the end of the first week of VeganMofo. My goal was to post something for you everyday and so far I’ve accomplished that, now I just have to keep it up for 3 more weeks!

I’d like to share with you a dish I’ve recreated that I had at a restaurant about 7 years ago, long before I was vegan and so long ago that I don’t even remember the name of the restaurant! They called it a garnish, I call it Tortilla Slaw. Aside from the cabbage it’s nothing like traditional coleslaw. It’s refreshing and crisp, no heavy dressing and with only a few simple ingredients like cabbage, cilantro and pumpkin seeds, this slaw is serving up triple dose of antioxidants.

Let’s talk about cabbage for a minute though. Did you know that cabbage is actually richer in Vitamin C than oranges, is high in fiber, and as a cruciferous vegetable it’s full of powerful antioxidants and a number of anti-cancer compounds!

You can learn more about the health benefits of cabbage HERE and if that isn’t reason enough to eat your cabbage maybe my recipe will convince you.

Tortilla Slaw © The Queen V Kitchen 2013

Tortilla Slaw © The Queen V Kitchen 2013

Tortilla Slaw, serves 1-4

Ingredients

  • 1 cup of Green Cabbage, shredded
  • 1 cup of Red Cabbage, shredded
  • 1/2 cup Cilantro, chopped
  • Juice of 1 Lime
  • 1/4 cup Pepitas, toasted
  • 1/2 cup crispy Tortilla Strips*
  • 1/2 tsp. Salt
  • 1/4 tsp. Black Pepper

*You can find prepared Crispy Tortilla Strips for salad topping in the produce section of your local grocery store or you can make your own. I used store bought.

Directions

  1. Use a Mandolin to finely shred the cabbage, you want it very thin, but not so thin that it doesn’t maintain its crunch.
  2. Toast the Pepitas in a dry pan on medium heat just until they start puffing up and begin to pop. Let cool.
  3. In a large bowl toss together the cabbages, cilantro, lime juice, salt and pepper.
  4. Fold in the tortilla strips just before serving.
  5. Enjoy!

I usually make this amount to serve myself, so you may want to double or triple the recipe if you are serving a large crowd.

VeganMofo2013

Chickpea Quinoa Crunch Salad

VeganMofo Day 6. While some of you are curling up with a hot cup of tea or hot cocoa and watching the leaves change as fall rolls in over in my neck of the woods we are still sweltering in 90+ degrees weather. I can’t wait to make soups, casseroles and chilis but for now I’m keeping my cool with this summery quinoa crunch salad.

© The Queen V Kitchen 2013

Chickpea Quinoa Crunch © The Queen V Kitchen 2013

Chickpea Quinoa Crunch Salad

Ingredients

  • 1 cup Simple Truth Organic Red Quinoa, prepared as directed on package
  • 1 15oz. can Simple Truth Organic Chickpeas
  • 1 cup Organic Red Cabbage, chopped
  • 1 cup Organic Cucumber, chopped
  • 1/2 Organic Cilantro, chopped
  • 3 TBSP Lemon Juice
  • 2 TBSP Simple Truth Italian Extra Virgin Olive Oil
  • 2 tsp. Cumin
  • 1/2 tsp. Salt
  • 1 Avocado, for garnishing

Directions

  1. Prepare the quinoa and allow to cool to room temp.
  2. Drain and rinse the chickpeas.
  3. Whisk together the Lemon juice, Oil, Cumin and Salt and set aside.
  4. Toss together remaining ingredients, except avocado, in a large bowl.
  5. Pour the dressing on to the salad and mix well.
  6. Cover and refrigerate.
  7. Serve well chilled with avocado slices and a lemon wedge.
© The Queen V Kitchen 2013

© The Queen V Kitchen 2013

This salad will soak up the dressing once it’s chilled, but you can add more if you like or leave as is and allow the fresh taste of your ingredients to shine.

VeganMofo2013

Beans & Rice and Everything Nice.

It doesn’t get any easier than beans and rice. Oh wait, yes it does, because they are going to cook together in one pot!

This is one of my favorite dishes to prepare, it’s so simple yet so satisfying. It’s good for lunch or dinner, heck, they’re even good cold if you’re into that kind of thing.

You’ll notice that I use Kombu in this recipe. Kombu is a member of the kelp family and is used in a variety of dishes to add that umami flavor as well as nutrients and minerals. I find it particularly useful when I make beans as the amino acids in kombu help to make beans more digestible and less likely to cause gas. By the time the beans and rice are done cooking the kombu will have broken down and be dissolved right into the beans, you wont taste it at all, but you may remove any pieces left if you like.

© The Queen V Kitchen 2013

Beans & Rice and Everything Nice © The Queen V Kitchen 2013

Beans & Rice and Everything Nice

Ingredients

  • 2 cups of Pinto Beans
  • 1  2 inch piece of Kombu
  • 1 cup Short Grain Brown Rice
  • 1 medium Onion, chopped
  • 4 cloves of Garlic, chopped
  • 2 TBSP Cumin
  • 8 cups of water
  • 3 tsp. Pink Himalayan Sea Salt (reserved)

Directions

  1. Rinse beans, add to pot and cover with water, also add the kombu and soak overnight.
  2. Drain and rinse the soaked beans and kombu, then return to pot.
  3. Add 8 cups fresh water and the remaining ingredients except salt.
  4. Bring to a boil, then cover and reduce heat to a simmer.
  5. Cook for 1 hour covered.
  6. Cook for 30 minutes uncovered.
  7. Stir in Salt.
  8. Turn off heat and let rest for 30 minutes to thicken.

Enjoy as is or wrap in warm tortilla with avocado slices, a few dashes of nutritional yeast and some black pepper.