Showing posts with label moderate. Show all posts
Showing posts with label moderate. Show all posts

6.27.2020

green enchiladas

Overview

Time: 45 minutes
Dishes: large skillet with lid, baking dish (9X13), oven


Hello, hello Dear Readers!

Today's dish is relatively easy to make, given that it is enchiladas! When I was testing my first book, I had a tester make a comment that she thought the enchiladas in that book would be fast and she wondered why she ever thought enchiladas would be fast! I sped up the time for Vegan Bowls, but I wanted to make an enchilada dish that could be quick.

Well, here it is!

I used Gardein, which gets cooked in the pan before the rest of the filling (Quick tip: cook Gardein products with the lid on, from frozen, until golden. It will stay moist and thaw quickly, while becoming golden on the outside.) You can, of course, skip the Gardein and add spinach and zucchini instead, keeping it all vegetables.

The sauce is Green Enchilada sauce from a can, but you won't notice. I used Daiya cheese for this, but again, no issues with skipping it.

Big tip! After rolling the enchiladas, spray with cooking oil to keep the tortillas soft and delicious after baking.

Enjoy!
 


Speedy Cooking Tips:

  • Get all the ingredients out and the baking dish and pan prepared.
  • Cook the Gardein (or sub with zucchini, chopped) while you chop the onions. Use a lid!
  • Preheat the oven when you start cooking the onion, again, use a lid.
  • Cook the tortillas while the filling is cooking. 
  • Use a scooper to fill the enchiladas - easier and less messy.
 



Green Enchiladas

Makes 4 servings 

moderate


Serve with: Green Salad

Preheat oven to 450-F

1. Protein: Heat a large skillet over medium heat. Cook scallopini until golden, on both sides, about 8 minutes, covered with a lid. Remove to a cutting board and chop when cool enough.

4 Gardein scallopini

2. Filling: To the now empty skillet, add the onion, garlic, corn and cumin and cook until lightly browned, about 8 minutes, covered with a lid:

1 onion, minced

4 garlic cloves, minced

1 cup frozen corn

1 teaspoon ground cumin

3. Add to the skillet the Chopped Protein, chilies, sauce and cheese. Bring to boil and simmer for 3 minutes:

2 (4-oz) cans green chiles

1 (10-oz) can green enchilada sauce**(need 2 cans total)

1/2 cup vegan shredded cheese (optional)

4. Tortillas: cook the tortillas in the microwave (wrapped in damp towel for 1 minute) or over the stove burner and then wrap in towel to steam:

16 corn tortillas

5. Fill: Use a scooper to fill the warm Tortillas with the Filling and place, seam-side down, in a 9X13 baking dish. Spray with cooking oil and add the other can of enchilada sauce. Top with cheese, if using:

Oil spray

1 (10-oz) can green enchilada sauce

1/2 cup vegan shredded cheese (optional)

6. Bake and Serve: Cover dish with foil and bake for 15 minutes. Uncover and bake until the cheese melts, 5 minutes (optional). Serve.  




© 2020 Copyright Zsu Dever. All rights reserved.




6.20.2020

saucy basil and bok choy pasta





Overview

Time: 40 minutes
Dishes: large bowl, large skillet, medium pot, small blender, air-fryer (optional)


Hello, hello Dear Readers!

Today's dish is a relatively easy to make, but since the ingredients hit 13 and there are 2 pans called for, plus a blender, I am labeling this as moderate. Still, my cooking time was reasonable and since it includes protein and vegetables, no other sides are required.

The pasta dish is saucy and slightly sweet, and if you choose, slightly spicy, which adds to the dimensions so don't fear the spice! 

Vegetables are carrots and bok choy, but there's no reason that peppers, kale or cabbage couldn't take their place. In fact, use what you have!



Speedy Cooking Tips:


  • Get all the ingredients out and the pots and pans prepared.
  • Put the pasta water on first.
  • Press the tofu for 5 minutes.
  • Blend the Onion Paste while the water heats and tofu presses.
  • Chop the tofu and begin frying it.
  • Chop and cook the vegetables while the pasta and tofu cook.
 


Saucy Basil and Bok Choy Pasta

Makes 4 servings 


1. Pasta: Cook the pasta in a medium pot of salted boiling water, 2 minutes shy of al dente:

12 ounces pasta, fettucini, spaghetti, etc

2. Crispy Tofu: Press and cut the tofu into 3/4 -inch cubes. Toss with the cornstarch and spray with oil. Air-fry for 15-20 minutes (425 F) or pan-fry in 1 tablespoon oil:

16 ounces tofu

1/4 cup cornstarch

3. Cooking Sauce: mix all the ingredients in a bowl until sugar dissolves. Set aside. 

2 cups vegetable broth

1/4 vegetarian fish sauce

3 tablespoons brown sugar

3 tablespoons lime juice

 4. Onion Paste: blend all the ingredients in a small blender and set aside: 

1/2 small onion

3 garlic cloves

5. Stir Fry Vegetables: Heat a large skillet over medium-high heat and add:

1 tablespoon olive oil

1 cup sliced carrots

5 baby bok choy

6. Remove the vegetables and set aside. To the skillet add the Onion Paste and cook until browned. Add the Cooking Sauce and the semi-cooked Pasta and cook until the pasta is tender and the broth is mostly evaporated or thickened. 

7. Serve: Add the Stir Fry Vegetables and basil to the dish. Mix well. Serve with the Crispy Tofu. Serve with chili crisp or Sriracha, if desired.

2 ounces basil (Thai or regular), torn

Sriracha or Chili Crisp (optional)




© 2020 Copyright Zsu Dever. All rights reserved.



6.06.2020

mac-n-cheeseburger pasta



Overview

Time: 40 minutes
Dishes: large, oven-safe skillet and lid, medium pot


Hello, hello Dear Readers!

Ever wondered how to make a burger into a pasta dish? I have, too! Wonder no more. This pasta dish does indeed, surprisingly, tastes like a cheeseburger but it is so much easier to prepare and eat than one.

This dish is really versatile, since you can use beans instead of vegan grounds, and it still comes out fabulous. I used Beyond Beaf grounds in this one, but even homemade ground seitan would be great.

It is also very quick to prepare, and clean up is easy too, if you have an oven-safe skillet; if not, then use a 9x9 baking pan. Put your water for the pasta on right away since the rest of the dish comes together quite fast!

This one is complete with pickles and mustard - but, of course, make it your own. Add some ground bacon-type bits or Smart Bacon, Tofu Bacon or Tempeh Bacon for a great twist. If you wind up with leftovers, reheat in the microwave with a splash of water, to offset any dryness.

Serve with a green salad to act as the lettuce on your "burger."

Enjoy! 



Speedy Cooking Tips:

  • Get all the ingredients out and the pots and pans prepared.
  • Put the pasta water on first.
  • Remember to reserve the cooking water.
  • Remember to reserve the onion for the topping.
  • Use a lid while cooking the onion for faster cooking.
 



Mac-n-Cheeseburger Pasta

Makes 4 servings 


Serve with: Green Salad

Preheat oven to 400-F


1. Pasta: Cook the pasta in a medium pot of salted boiling water, 2 minutes shy of al dente. Drain but reserve 1/2 cup of cooking water:

12 ounces elbow pasta

2. Grounds: Heat a large oven-safe skillet over medium-high heat. Add the oil, onions, garlic and grounds. Cook, covered, until golden, about 5 minutes. If using beans, add beans after onions have cooked 3 minutes:

1 tablespoon olive oil

1 medium onion, chopped (reserve 2 tablespoons)

2 garlic cloves, minced

1-pound vegan grounds or 2 cans black beans

3. Sauce: Add the Reserved Cooking Water, tomato sauce, pickles, Worcestershire, mustard and salt and pepper. Mix well, bring to boil and add the cooked Pasta.

1 (15-ounce) can tomato sauce

1/2 cup chopped dill pickles

1 tablespoon vegan Worcestershire sauce

1 tablespoon mustard

 4. Bake: Cover the pan with an oven-safe lid (or foil) and bake for 15 minutes. Remove the lid, add the cheese, cover again and bake until cheese melts, about 3 minutes: 

8 slices vegan yellow cheese

5. Serve: Top with the optional tomatoes and Reserved Chopped Onions:

2 tablespoons chopped tomatoes (optional)

 





© 2020 Copyright Zsu Dever. All rights reserved.