Video Vegan – Super Easy 5-Ingredient Homemade Frascatelli Pasta with Mustard Greens & Parmesan Cheese

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Reposting this recipe because I have a flashy new vegan video from my Youtube channel for it.  Check it out!!

My Farm Fresh to You delivery came today & there were mustard greens in there.  I’ve never cooked with them so I Googled them for some inspiration.  And did I find it!!!  The mustard greens in a recipe – sure.  But the revelation is the FRASCATELLI!    I had never heard of frascatelli before & I was intrigued.  It was the photo below (from Bon Appetit) that caught my eye. Looks like gnocchi.  I read more & discovered it was a 2 ingredient pasta that required no tools or resting time.  I had to try it.  Immediately!

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Incredibly, frascatelli is as easy to make as the instructions suggested & I am certain I will be making this stuff over & over again.

The process is to spread out 2 cups of semolina flour & splatter it with water.  Then scoop it up, put it in a colander & shake it around.  Tiny dumplings form & the rest of the semolina falls back to the work surface.  Repeat.  When all my flour was used up – I manually pressed some of the teensy bits into larger dumplings but that is not necessary.  And guess what?  You can cook it immediately & it is done in 30-60 SECONDS.  Yes – seconds.  You MUST try this.  It would be a great thing to make with kids.  I think they would love the process.  Here are the directions from Bon Appetit:

  • Spread semolina flour in an even layer in an 8x8x2-inch baking dish. Fill a small bowl with 1 cup water and set next to dish. Working in 4-5 batches, gather your fingertips and thumb of 1 hand together and, working quickly, dip into bowl of water, lift hand from bowl, and splatter water over semolina. Repeat several times until surface of semolina is dotted with ragged wet patches about the size of a nickel. Let stand until water is absorbed, forming individual dumplings, about 5 seconds. Using a fish spatula or slotted spoon, turn dumplings over to coat with semolina, then transfer to a sieve. Shake gently over same baking dish to remove excess semolina; transfer dumplings to a large rimmed baking sheet. Repeat with remaining semolina and water until all of the water or all of the semolina has been used (there may be some water or semolina left over).
  • Working in 3-4 batches, cook dumplings in a large pot of slowly boiling salted water (if the water is boiling too rapidly, it may break up the dumplings), gently swirling water once or twice to prevent sticking, until al dente, about 30 seconds. Using a slotted spoon, transfer frascatelli to another large rimmed baking sheet.

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Frascatelli is like a softer cavatelli or a chewier & more dense gnocchi.    Worked great with the cheese & mustard greens but a red sauce or cream sauce or anything would work with this stuff.  Just amazing!  I have no idea how frascatelli was not on my radar until today.

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5-Ingredient Homemade Frascatelli Pasta with Mustard Greens & Parmesan Cheese (Vegetarian or Vegan)

Serves 2 very well

INGREDIENTS

2 cups semolina flour

1 bunch mustard greens (or collard greens or spinach or arugula or chard) – ribs removed & chopped

2-3 TBS butter (or vegan butter or olive oil)

1-6 garlic cloves – chopped

1 cup Parmesan – vegan or otherwise (or any other cheese/vegan cheese you like blended into pasta)

OPTIONAL  – Crushed red pepper, S&P

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DIRECTIONS

Make the frascatelli & set aside.

Prep the other ingredients.

Bring a pot of salted water to a slow boil & immerse the frascatelli.  Stir so it doesn’t stick.  Scoop out a cup or two of the boiling pasta water & reserve it.  In 30-60 seconds – drain the frascatelli & set it aside.

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Heat the butter (or vegan butter or olive oil) in a large saute pan.  Add the frascatelli.  Warm it through – stirring but trying not to crush or mush the dumplings.  I added some crushed red pepper here – about 1 TBS.

Add the garlic & greens.  Stir in a little of the reserved pasta water to wilt the greens.

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Add the cheese & some more pasta water (only use as much water as you need to melt & blend the cheese).  I added a bit of salt & a bunch of pepper.

Serve with extra cheese.

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Ninety-Second Video Vegan – The Beyond Meat Beyond Burger with Cheese

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I am reposting this from last month because I have a flashy new video for it!  Check it out!

If you follow my blog at all – you know I adore Beyond Meat products – especially their chicken strips.  I have posted many recipes using their products – loads of which can be accessed HERE.  The chicken strips are especially effective in Asian-inspired dishes – and COLD chicken salad-style dishes.  Here are a few pretty pics or recipes using Beyond Meat products0bb4ca3e94842e3a4ba6738a7698f551

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They have long had two styles of burger – a slider & a regular patty – seen above.  They are GREAT!  They would make any person ready to experience a meatless burger very happy.  But – the revolutionary thing about their newest burger is that it can create the same level of satisfaction but in those expecting a REAL BEEF burger!  Seriously!  They are sold at these Whole Foods stores and at certain Veggie Grills.  They were meant to be sold in the cold cases next to real ground beef but I had to ask to find them in Sherman Oaks – because they were in the freezer.   But they are truly an exciting development.  The color & texture when raw is exactly right.  Take a look!

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There it is grilling on my stove.   Actually – these photos represent my lunch yesterday & today – hence the variations in my assembly.  I cooked the one yesterday a tad longer (the one with no tomato).  I cut it short today because I set off my smoke detector.  The ONLY complaint I might whisper – if pressed – is that they kinda smell too much like real beef when cooking.  I have not had a real hamburger since the eighties & the smell of cooking ground beef has never invaded my home.  To my desensitized senses – it really seemed like a real burger cooking.  But – it wasn’t!  Otherwise – I could never have eaten it so red!   I have not tried to cook one through (beyond heating it through) in an effort to showcase the real beef visuals.  And – the aroma sells the realness in such a next level way.  At any rate – these guys are INSANE!  You could make meatballs or meatloaf of other ground beef recipes that call for a ground beef that is more pliable than the beefy crumbles.  If you are a vegan/vegetarian with a meat-eater at your table – maybe try sneaking them one of these – with the appropriate toppings – and see if they even notice that they are not eating meat.  These Beyond Burgers are a complete & total game-changer in the world of meat alternatives.  I cannot sing their praises with more enthusiasm.  Treat yourself!!!

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INGREDIENTS

Pea Protein Isolate, Expeller Pressed Canola Oil, Refined Coconut Oil, Water, Yeast Extract, Maltodextrin, Natural Flavors, Gum Arabic, Sunflower Oil, Salt, Succinic Acid, Acetic Acid, Non-GMO Modified Food Starch, Cellulose From Bamboo, Methylcellulose, Potato Starch, Beet Juice Extract (for color), Ascorbic Acid (to maintain color), Annatto Extract (for color), Citrus Fruit Extract (to maintain quality), Vegetable Glycerin.
Contains: Tree Nuts (Coconut Oil).

NUTRITION FACTS

Serving Size 1 Patty, 4 oz (113g)
Servings Per Container: 2

Amount Per Serving
Calories 290
Calories from fat 190
% Daily Value*
Total Fat 22g
34%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 450mg
19%
Total Carbohydrate 6g
2%
Dietary Fiber 3g
12%
Sugars 0g
Protein 20g
32%
Vitamin A
0%
Vitamin C
90%
Calcium
10%
Iron
25%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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FAQs

WHAT’S THE BEYOND BURGER™

The Beyond Burger™ is the world’s first plant-based burger that looks, cooks, and tastes like a fresh beef burger, and it’s coming to the refrigerated meat section of a store near you. It has all the juicy, meat deliciousness of a traditional burger, but comes with the upsides of a plant-based meal. The Beyond Burger™ packs 20 g of plant-based protein and has no GMOs, soy or gluten.

I WANT A BEYOND BURGER™! WHERE CAN I GET ONE?

For now, Whole Foods Boulder (Pearl Street Store). The Beyond Burger™ is in soft launch, with distribution planned for select Whole Foods stores. Our goal is expanded availability over the summer. Please sign up for our newsletter for updates on expansion plans.

HOW IS THE BEYOND BURGER DIFFERENT THAN THE BEAST?

The Beyond Burger™ is a ready-to-cook “raw” patty that looks, cooks, and tastes like a fresh beef burger, and it will be sold in the meat section of the store. The Beast is a precooked frozen patty shelved with other frozen items. Our goal in creating The Beyond Burger™ was to provide the full 360° mouth-watering, juicy, and delicious experience of beef but without so many of the health, environmental, and animal welfare downsides of traditional animal-based meat. On the other hand, we developed The Beast with nutrient density in mind, working with Brendan Brazier, a rockstar plant-based triathlete to develop it. The Beast has 23G of protein and a slew of vitamins, minerals, antioxidants, and omegas to help support performance and recovery for especially active folks.

WHY IS IT IN THE MEAT SECTION?

Great question. Part of our Future of Protein vision is to reimagine the meat section as the Protein Section of the store. In this way, we can help people on their journey to eating more plant-based by allowing them to purchase plant-based foods in the section of the store where they are already purchasing other forms of protein. No pun intended, but we are meeting people where they are in their food journey and offering an easy switch!

WHY A BURGER FROM PLANTS THAT AIMS TO REPLICATE MEAT?

Our belief is that the best way to get people to eat less meat is by giving them what they love–in this case, a juicy delicious burger – without so many of the health, sustainability, and animal welfare downside of a traditional animal – based burger.

WHY DON’T YOU PUT THE BEYOND BURGER IN BOTH THE MEAT AND MEAT ALTERNATIVES SECTION OF THE STORE?

Dual-placement is a possibility but ultimately it’s up to the retailer. Our goal of placing The Beyond Burger™ in, at a minimum, the meat section of the store is our attempt to help attract carnivores to the category and help change that meat case to the protein case.”

WHAT KIND OF PROTEIN DO YOU USE?

The primary source of protein in The Beyond Burger™ comes from peas. It’s soy, gluten and GMO free.

HANG ON…IF THIS ISN’T BEEF, WHY ARE THE BURGERS RED?

Well, we used beets to do that! Amazing, right! We wanted to keep the whole experience of cooking burger as similar as possible for our flexitarian fans, so we’ve worked very hard to create a burger that changes color as you cook it just like animal protein.

WHY DOES THE BEYOND BURGER™ “BLEED”?

While we didn’t design The Beyond Burger™ to “bleed” per se, the beets we use to give the patty a red-meat appearance have led some in the media to remark that the burger “bleeds” beet blood.

HOW DO YOU REBUILD MEAT WITHOUT GENETICALLY MODIFYING ANYTHING?

This question gets back to the company’s basic thesis that meat’s core parts – amino acids, lipids, trace elements, carbs and minerals – don’t have exclusive residence in the animal kingdom. Our task is to eliminate the need for meat from animals and find the same or analogous materials in the plant kingdom. We are not inventing new materials but matching the plant equivalent and assembling it in the architecture of meat. And the way we do that assembly is similar to the simple process used to make pasta – we mix our plant-based ingredients, compress the mixture, and then shape it into final product (in our case, using a patty former).

HOW LONG HAD THE BEYOND BURGER BEEN IN DEVELOPMENT?

It’s really the culmination of 7+ years of work against our goal to understand meat, its composition, and associated sensory experience, better than anyone on the planet, and then rebuild that directly from plants.

My Most Popular (Best) Recipes of 2016 & of All Time

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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2016 is behind us.  It seems there is a collective agreement that it was just a hideous year.  Too many legends lost, for a majority of voters – a lost election.  For the first time in history, a candidate with 3 million fewer votes than his rival has won the election.  But for me – this year will always be defined by the loss of that gorgeous boy above – my beautiful & perfect Memphis.  He died at 7 unexpectedly & inexplicably.  The scar on my heart is still as raw as it was in June – when he left us.   I am not sure everyone knows this – but your i-phone can make slide shows for you.  Mine made this on Sunday & it left me sobbing.  Memphis was VERY special & losing him has been too brutal for words.

Anyway – I thought I would recap the blog’s top recipes of 2016.   I will post them here from 10 to number 1!  Here they are:

NUMBER 10

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Pasta with Romanesco Cauliflower (Broccoli), Lemon & Chili Flakes (Vegetarian or Vegan)

NUMBER 9

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Vegan Hearts of Palm Crab Salad

NUMBER 8

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Hearty Vegan Beef & Vegetable Stew for the Slow Cooker

NUMBER 7

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Vegan Char Siu or Chinese BBQ Pork Ribs

NUMBER 6

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Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top

NUMBER 5

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Vegan Creamy Dal Makhani Punjabi-Style (Black Gram/Urad Dal & Rajma) – for the Slow Cooker

NUMBER 4

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Vegan Seared Garlic-Balsamic Mushrooms with Fresh Thyme & Creamy Polenta (Grits)

NUMBER 3

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Vegan Big Mac Pizza with Copycat McDonald’s Special Sauce

NUMBER 2

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Vegan Cabbage Rolls Stuffed with Grilled Eggplant, Mushrooms & Spinach

And – drum roll!

NUMBER 1 (sadly – not my own recipe but brilliant all the same!)

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Vegan Rice Paper Bacon

And since #1 was not my recipe – here is the 11th place runner-up:

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Vegan Ash Mash (Persian Mung Bean Soup) with Purple Kohlrabi & French Breakfast Radishes – for the Slow Cooker or Stove Top

And – probably my favorite recipes of the year:

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10-Ingredient Vegan Eggplant Parmesan Mac & Cheese

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10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

and a non-food-related rant:

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And Now For Something Completely Different…Sex, Sexy Selfies & Sexism

And here are the top recipes of all time:

NUMBER 10

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Spicy Southern Fried Cauliflower and Delta Dipping Sauce with Smashed Baked Potatoes and White Gravy and Buffalo Mac & Cheese

NUMBER 9

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Chicken Shawarma with Garlic Paste (Toum) & Tzatziki Sauce (Vegan or Vegetarian)

NUMBER 8

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No-Carb No-Pasta Grilled Garden Vegetable Lasagna with Basil Marinara

NUMBER 7

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ZERO CALORIE ZERO CARB Vegan – Vegetarian Shirataki Pho

NUMBER 6

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Margarita Pizza Quesadilla on Homemade Spinach Tortillas

NUMBER 5

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Grown-up Fireball Whiskey Cupcakes

NUMBER 4

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Vegan BBQ Ribs (Seitan) with Spicy Korean or Spicy Traditional BBQ Sauce

NUMBER 3

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Vegan Gyro (with Homemade Seitan) & Tzatziki Sauce

NUMBER 2

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Spicy Vegan Chinese Eggplant

And the mother of all recipes and monstrously popular –

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Easy Spicy Southern Chicken Spaghetti

Vegan Tomato Basil Bisque and a Grilled Cheese & Chiles Sandwich

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This soup was just a way for me to use up some vegetables & create a creamy, warming bisque – with tomatoes out of season.  Fresh tomatoes would be better but I did not have any & I am attempting to eat only what I have on hand – without spending any money on groceries.  I call it “the pantry challenge.”  I have done it a few times in the past with very strict rules.  This time – I have allowed a few cheats but I am still saving a ton of money.  I have so many leftovers frozen away & so many canned & dry goods – I could literally last months.  The only problem is that produce gets scarce – so – I have allowed a twice-monthly delivery from Farm Fresh to You.  Anyway – I a rambling.

This soup is easy & customizable.   You could sub out or lose a few of the veggie ingredients to suit your fancy.

For the sandwich – I used my homemade Vegan Basil Mozzarella Cheese for Grating & Melting – seen below.

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You can use any cheese you prefer.  I also topped it with some hot green chiles of the ilk seen above.  You can use whatever level of heat suits you.

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Grilled Cheese & Chiles Sandwich

INGREDIENTS

Bread of choice

cheese of choice

vegan butter or cooking spray

Chiles of choice

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DIRECTIONS

Treat a pan with cooking spray or melted butter.  Butter one side of each slice of bread & spray with cooking spray.  Over medium heat, place the UNBUTTERED side of each slice down for a few seconds to warm them.  Then flip one slice, top with cheese & chiles & the other slice of bread – buttered side up.  Grill, flipping a few times & pressing with a spatula until the cheese gets soft and/or the bread id grilled to your taste.

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 Vegan Tomato Basil Bisque

Makes a lot – enough for 4 to eat as a meal or for more people as a side

INGREDIENTS

2 TBS olive oil

1 leek – sliced (or a small onion)

1 red bell pepper – seeded & chopped

3 garlic cloves

5 carrots – chopped

1 jalapeno – seeded & diced (optional)

52 ounces of tomato sauce or diced tomatoes (6-7 cups)

1/4 cup or more fresh basil

1/4 cup vegan cream cheese

1/4 cup vegan milk or cream

S&P

Garnish – fresh basil & maybe vegan cream or sour cream

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DIRECTIONS

Heat the oil in a large stock pot.  Add the veggies (carrots, leek, bell pepper, jalapeno) & saute a few minutes – until the leek (or onion) is soft.  Add tomato sauce & garlic.    Bring to a boil.  When the carrots & other vegetables are soft, add the cream cheese, milk & basil.  Combine.  Now – in batches – blend with an immersion blender or a regular blender.  Season with salt & pepper.

Serve with fresh cracked pepper & basil leaves.  Swirl in some cream or sour cream, if you desire.

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Vegan Basil Mozzarella Cheese for Grating & Melting

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This is simply a variation of the The Best Fast & Easy Vegan Mozzarella – for Melting & Grating that I posted almost exactly a year ago (seen just above).  This mozzarella has a very subtle flavor of basil & a faint green hue.  I topped it with some basil & olive oil caviar for these photos.  If you are unaware of flavored “caviars” – you are missing out!  They are very pretty!

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Anyway – this cheese is for grating & melting on – say – pizzas or grilled cheese sandwiches.  The flavor is a too mild to eat naked though it does taste good.  I used soft tofu & Daiya cream cheese in this.   In the future I will use Tofutti cream cheese (because I prefer it A LOT) and silken tofu – so that is what I will recommend in the recipe.  The images below are of the plain mozzarella – to illustrate its melting properties.

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Vegan Basil Mozzarella Cheese for Grating & Melting

INGREDIENTS

1 package silken tofu – drained

1 tsp nutritional yeast (optional)

1/4 – 1/2 cup fresh basil

3/4 cup unsweetened non-dairy milk

1/4 cup vegan cream cheese

1 garlic clove

1 tsp rice vinegar

1 tsp salt

4 tsp agar powder

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DIRECTIONS

Blend until smooth the tofu, cream cheese, milk, nutritional yeast, salt, garlic, fresh basil and vinegar. Transfer to a small sauce pan and stir in the agar powder and water. Bring to a boil on medium, stirring frequently until the agar dissolves & the cheese thickens a bit.

I tried to get fancy with some whole basil leaves to top the cheese but they got mixed in with the cheese when I poured it in my pan to set.  The whole leaves looked pretty when I sliced into the cheese so – if you like that look – stir in a few leaves before pouring into the pan to set.

Spray a loaf pan or small casserole dish or – really – any glass container with cooking spray.   Pour cheese in and place in fridge until completely cooled.

When cooled – it just dropped right out of the inverted pan & was ready to devour.

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Vegan Spicy Jalapeno Cilantro Cashew Nut Cheese

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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OK – so – I have really been trying to wean myself completely off cheese.  Very few of the vegan cheeses available are very good (in my opinion).  I am especially not fond of the Daiya products.  Daiya has a very distinct flavor that I find distasteful.  I prefer Parmela Creamery & Field Roast’s Chao cheeses.   I have experimented a bit making vegan cheese myself, the most successful being this mozzarella (seen below).

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I recently ordered some vegan cheeses from Soledad Goat Sanctuary.  They used to make real goat cheese but they went vegan in the past year or so.  I bought the ones you see below.

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While they are all pretty tasty – especially the Chevre-styles – they are textured more like a dip – like hummus.  The cheddar & American styles are a bit more firm – like a spreadable cheese & the chevres are almost runny – like a creamy dip.  I would use the chevre ones in cream sauces.  The other two might make good queso or cheese-based dip – but they will not work for baked things – like lasagna – or pizza.  They would all make a great spread on a sandwich.  The 4 little packages cost $45 with shipping.  So – I think I will wait to find them at the farmers market & taste before I buy & not have that shipping expense.

My cheese here is also quite soft – very like a hummus.  It has some kick and tastes pretty good but – like the Soledad cheeses – won’t work in any recipe where you need grated or sliced cheese.  Still – it is very easy to make.  Adding a bit of salsa to it might turn it into a decent vegan queso.  It was especially easy to make with my new $30 Magic Bullet blender – which I am in love with.  A well-spent $30 at Bed Bath & Beyond.

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Vegan Spicy Jalapeno Cilantro Cashew Nut Cheese

INGREDIENTS

1.5 cups cashews (soaked in water for 2-3 hours if you do not have a high speed blender. I did not soak mine.)

3 jalapeno peppers (mix of red & green – if you have access to both) – diced & seeded for less heat

handful of cilantro (& few leaves saved for garnish)

2 TBS lemon

2 TBS nutritional yeast

2 garlic cloves

S&P

1/2 cup (more or less) water

Course ground pepper – as garnish

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DIRECTIONS

Reserve a few bits of the diced jalapenos & a few cilantro leaves.

Puree the rest of the ingredients in a high speed blender until very smooth  – only adding as much water as you need to accomplish this.

I used a large ramekin to shape the cheese.  Any small-ish bowl will do.

Line the bowl with plastic wrap & spray with cooking spray.

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Place the cilantro leaves on the bottom & add the reserved, diced jalapeno & a handful of coarse ground pepper.  Spoon the cheese in & fold the wrap over it.  Chill until ready to use.  Open the wrap, put a serving plate on top of your bowl & flip it.  Lift the bowl off & remove the plastic wrap.  Serve!

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Vegan Butternut Squash & Black Bean Enchilada Casserole with Homemade Red Enchilada Sauce

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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So – I am several days into eating only food I already have in the house.  I have WAY too many frozen leftovers & dry pastas & beans etc taking up space & yet I keep going to the store to buy more food. It is ridiculous & wasteful.  Today’s recipe was inspired by a huge butternut squash I had & some other veggies rapidly reaching the end of their shelf life.  I used jarred salsa because I had one open but made the enchilada sauce because I did not already have some in a jar or can.  You can choose to go all jarred or all homemade – your call.

I also roasted a whole butternut squash.  You might want to buy some already cubed & roast those – or just boil them.  This can be as labor-intensive or as simple as you care to make it.

The real star of this dish is this newer vegan cheese I found.  It tastes great & does a fair job at melting – so – I recommend trying it if you see it or can find it online.  It is from Parmela Creamery and you can definitely buy it – and loads of other vegan cheeses – from them.

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Oh – as an aside – TJ Maxx is a great source for kitchen items.  They always have loads of olive oil marked way down.  I stock up every time I go there.

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Vegan Butternut Squash & Black Bean Enchilada Casserole with Homemade Red Enchilada Sauce

Serves 6 well

INGREDIENTS

2 cups red enchilada sauce (my recipe HERE) or your favorite brand or recipe

16 oz salsa – homemade or your favorite brand

olive oil

1 small butternut squash

1/2 medium red (or any other kind) onion – diced

1-3 jalapenos (optional) – seeded & diced

3 tomatoes – diced

2 carrots – diced

1 cup corn

1 12 oz can black beans – drained

1-4 garlic cloves – minced

1/4 cup cilantro – chopped

1 tsp ground cumin

1 tsp chili powder

15-20 taco-sized corn tortillas

Up to 1 lb grated vegan cheeses of your choice ( I used both cheddar & mozzarella)

S&P to taste

GARNISH: cilantro, sliced scallions, avocado slices, additional salsa or hot sauce

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DIRECTIONS

Heat the oven to 375.

I roasted my butternut squash unpeeled & halved.  It was a sorta messy business doing it this way.  In the future, I will peel & cube it first.  Whatever you decide – roast it naked for 20-40 minutes, turning at least once, until it is soft.  If you cooked it like I did – let it cool in the sink & peel & cube it once it is cool enough to handle.  OR – you could peel, cube & boil it until the cubes are soft.  I had a large squash – so I put some extra mashed up into my dogs’ dinner.  They loved it!

Meanwhile, heat 1-2 TBS olive oil in a large saute pan & add the chopped carrots & onions.  When they start to soften, add the tomatoes, jalapenos, corn & black beans.  Add the spices & cilantro.  Heat through.  Add the garlic & saute 1 minute.  Stir in the cubed squash.  Season with S&P & set aside.

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Now – assemble the casserole.  Grease a casserole pan (I used cooking spray).  Put the salsa on the bottom.  The rest can be pretty random – as long as you end with 1/3 of the enchilada sauce & 1/3 of the cheese.

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Layer some corn tortillas & top with 1/3 of the veggie mixture, 1/3 of the cheese & 1/3 of the enchilada sauce.

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Add another 1/3 of the veggie mixture.  Layer with  1/3 of the cheese, more tortillas, the final 1/3 of the veggie & 1/3 of the enchilada sauce.

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Add another layer of tortillas & the rest of the enchilada sauce & cheese.

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I used the casserole glass lid to cover it.  You can do this or use foil.

Bake at 375 for about 25 minutes, remove cover & bake another 10 minutes or so.  Let rest for ten minutes before serving.

Garnish with cilantro or scallions & maybe salsa, hot sauce or a few slices of fresh avocado.  Enjoy!

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