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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Ok – so I posted my Vegan Whole Turkey (seen above) – and the vegans on Facebook lost their collective shit. Despite knowing it was a vegan item – I got blocked & banned & verbally assaulted SAVAGELY. This video below is my response to the “You are not the right kind of vegan” attacks I got from the most self-righteous douchebags ever. I also show you how I reinvented a bunch of random leftovers into and epic Shepherd’s Pie.
Below the video here are the 14 recipes I suggest as potential uses for your holiday leftovers.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Reposting this recipe because I have a video to accompany it. Please – subscribe to my channel on Youtube. Www.VideoVegan.com.
This is yet another SUPER easy one – even if you make the enchilada sauce yourself – and can be made in a slow cooker or stove top. The benefit of the slow cooker is that the flavors get to meld better but – if you are in a hurry or don’t own a slow cooker – this can be done on the stove.
I made the red enchilada sauce myself & I recommend it very highly because 1) it was easy 2) less processed food it better for you & 3) self-satisfaction. So – I really recommend you try to make it – though jarred or canned enchilada sauce will do.
I included a picture of taco seasoning in that image above but I was so pleased with my homemade enchilada sauce – I could not bring myself to add this MSG chemical powder to my soup – so ignore it. As I was cooking the soup I added an additional can of black beans – not shown there.
Also – I thawed & shredded the Beyond Meat chicken. Look how convincing it looks (above)!
This makes a lot of soup but – it is so hearty & delicious – I ate almost half of it myself, last night – without any garnish of any kind. Just naked outta the pot. But – why not? There is no added fat in this (except a little olive oil in the enchilada sauce) – just proteins & produce & spices – so feel free to eat it like you are competing in a grudge match with Takeru Kobayashi. I did – and I feel no shame. Zero fucks were given.
Homemade Red Enchilada Sauce
Makes just over 2 cups
INGREDIENTS
2 TBS olive oil
2 TBS flour
6 oz. tomato paste
4 TBS chili powder (NOT cayenne pepper)
1 TBS dry parsley
1/2 tsp garlic powder
1/2 tsp dry oregano
1/2 tsp salt
1/4 tsp ground cumin
2 cups vegetable stock
DIRECTIONS
Heat the oil over high heat & whisk in the flour. When it thickens, add the stock in increments, letting it thicken each time before adding more. When the stock is incorporated, add the spices & tomato paste & whisk to combine. Cook until it has the thickness of tomato sauce. Add water if it gets too thick. Set aside.
Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top
Serves 4 as a main course – more as an appetizer
INGREDIENTS
2 cups red enchilada sauce (recipe above RECOMMENDED or store bought)
9-12 oz vegan chicken (I always use Beyond Meat – which comes in 9 and 12 ounce packages)
1 (14 oz) can fire-roasted tomatoes
2 (15 oz) cans black beans ( I used 1 can of black beans & 1 can of mixed beans) – not drained
10 oz corn (I used organic frozen)
1 (7 oz) can green chilies (I used mild)
2 cups vegetable stock
2 garlic cloves (minced)
1 red (or other) onion – diced
1 bell pepper – seeded & chopped
1-2 jalapenos – seeds & diced (optional – omit if you do not like spice)
2 TBS chia seeds (1000% optional but they are good for you & I had some so…)
GARNISH OPTIONS: vegan sour cream, avocado, cilantro, chopped tomato, lime wedges, hot sauce, grated vegan cheese or tortilla strips (Recipe: Heat your oven to 350. Spread the thinly sliced corn tortilla strips in a single layer on a cookie sheet sprayed with cooking oil. Bake the strips 10-15 minutes until they are crispy. Try not to overcook them (they should not be browned). Remove from oven & set aside. OR – buy some.)
DIRECTIONS
Make the enchilada sauce – if you are doing that.
Dump everything in either a slow cooker & leave it on high for about 5 hours OR stick it all in a large stock pot & heat until the veggies soften & the soup thickens a bit (30-60 minutes). In either case – if it gets too thick – add some water. If it is too thin – cook it down a bit more. See? Crazy fucking easy!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or just 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.
OK – kiddies! DDD #13 is UP!
Like boobs? Like mac & cheese? Who doesn’t? I am really proud of this episode (and my cans – it seems) as it makes the best of a disaster & really showcases (boobs) how mac & cheese can be delightfully vegan (boobs). But – if (boobs) mac & cheese is not your bag – my rack is very prominently on display here & really tries hard to distract viewers from the recipe in progress so – feel free to just focus on that. Watch my blunders, my fun bags or learn a great recipe – I don’t care. Just watch! I even have a post-credits blooper! Oh – and I think I say “fuck” about 20x in this. So – enjoy!!! Please share & please SUBSCRIBE!! Did I mention boobs? BOOBS!
Click the link for my Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower recipe & please subscribe!
So – I wanted to make a healthier mac & cheese – less cheese (even less vegan cheese) and less pasta. I looked in the fridge & my pantry & found these potential ingredients.
As it turned out – I used all but the vegan cream cheese & the Daiya cheddar shreds. So – the only actual cheese (vegan cheese) in this recipe is the Field Roast Chao Tomato-Cayenne slices. If you can’t find these or do not like them (I think the 3 Chao cheeses are the best grocery store vegan cheeses on the market so far) – then use Daiya or any other kind of vegan cheese – or even real cheese (if you are not vegan).
This is a very easy dish to make – though it does have a few steps. The only special tool you need is a blender (or a food processor). No need to soak cashews overnight. And – most importantly – it is VERY convincing! None of the over-powering flavor of nutritional yeast yet all the wet, creaminess of real mac & cheese. I swear – non-vegans will not identify this as vegan. It has the additional benefit of using two full heads of cauliflower – but they blend in and become virtually undetectable – so your veggie hating kiddies will likely eat this with little argument (though you might want to reduce the spiciness for tender palates).
My primary excitement about this recipe is the green enchilada roux. Traditional roux is made with butter, flour & milk. I definitely wanted to use the green enchilada sauce but I did not want the dish to be swimming in liquid – as I feared it might be if I made a roux with milk and also added the enchilada sauce. Happy news! The enchilada sauce blended & thickened with the butter & flour as easily as milk would have but added SO much more flavor.
Again – while there are a few steps (mainly, boiling & draining to heads of cauliflower & the pasta) – none are difficult & the resulting dish is supremely gratifying! I hope you try it!
Healthy and Cheesy Vegan Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower
Serves at least 6
INGREDIENTS
2 heads cauliflower (I used one white & one yellow)
for the roux
4 TBS vegan butter
4 TBS flour
16 oz green enchilada sauce
7 oz vegan cheddar (sliced up or grated)
1/4 cup nutritional yeast (SUPER optional – I just had a little left over that I wanted to use up)
for the mac & cheese
1-2 jalapenos – one seeded & diced and one seeded & sliced (optional – depending on your taste for spice)
1 4oz can diced green chilies (I used hot but you could use mild)
2 ears corn – kernels cut from the cob (or about one 14 oz can of corn or 1 cup frozen corn)
1 lb pasta (shape of your choice)
1-2 cups breadcrumbs (I used panko)
Cooking spray
GARNISH: cilantro, avocado, diced tomato, hot sauces, additional fresh jalapeno or canned chilies
DIRECTIONS
Heat the oven to 400 degrees. Treat a 9×13 casserole pan with cooking spray.
Cook the pasta according to directions (maybe 1 minute less than suggested) – drain & set aside.
If you are using 2 different colors of cauliflower – you might want to cut each into florets & then boil & drain them each separately. Or not. It doesn’t matter much but the yellow cauliflower purees & looks like a cheesier sauce than white cauliflower will. Still – some cheddar cheeses are white – so – don’t sweat it, whatever you decide. If you are just using 2 heads of the same color – boil until just tender (5-7 minutes) – drain & set aside.
If you used one head of yellow cauliflower – put it (with about 1 cup of hot water) into a blender & puree until very smooth. Only add just as much water as you need to accomplish this – which could be more or less than a cup of water – depending on the size of the head you used.
If you used to heads of the same color – just puree one head worth as described above. Set aside.
Melt the butter in a sauce pan & whisk in the flour. It should thicken & brown a bit very quickly – maybe a minute. Add the enchilada sauce incrementally – letting it thicken before adding more – until it is all incorporated & rater thick.
Add the cheese & stir until it melts.
Add the pureed cauliflower & nutritional yeast (if using), salt & pepper to taste, and then one diced jalapeno, canned chilies & the corn.
Combine & adjust S&P – if necessary.
Put the sauce in a large bowl & then add the pasta and the remaining cauliflower florets. Combine.
Pour the mac & cheese into the casserole dish & top with breadcrumbs & maybe some sliced jalapeno. Spray with cooking spray – as this helps the breadcrumbs brown (because vegan cheese does not have the animal fat of real cheese – which is what browns in traditional mac & cheese).
Bake at 400 for about 30-45 minutes or until the breadcrumbs are browned a bit & the cheese sauce is bubbly.
Let rest for about ten minutes & then serve. Garnish with avocado, cilantro, diced tomatoes and/or anything else you like.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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.
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.
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
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
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.
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.
Layer some corn tortillas & top with 1/3 of the veggie mixture, 1/3 of the cheese & 1/3 of the enchilada sauce.
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.
Add another layer of tortillas & the rest of the enchilada sauce & cheese.
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!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or just 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.
So – I wanted to make a healthier mac & cheese – less cheese (even less vegan cheese) and less pasta. I looked in the fridge & my pantry & found these potential ingredients.
As it turned out – I used all but the vegan cream cheese & the Daiya cheddar shreds. So – the only actual cheese (vegan cheese) in this recipe is the Field Roast Chao Tomato-Cayenne slices. If you can’t find these or do not like them (I think the 3 Chao cheeses are the best grocery store vegan cheeses on the market so far) – then use Daiya or any other kind of vegan cheese – or even real cheese (if you are not vegan).
This is a very easy dish to make – though it does have a few steps. The only special tool you need is a blender (or a food processor). No need to soak cashews overnight. And – most importantly – it is VERY convincing! None of the over-powering flavor of nutritional yeast yet all the wet, creaminess of real mac & cheese. I swear – non-vegans will not identify this as vegan. It has the additional benefit of using two full heads of cauliflower – but they blend in and become virtually undetectable – so your veggie hating kiddies will likely eat this with little argument (though you might want to reduce the spiciness for tender palates).
My primary excitement about this recipe is the green enchilada roux. Traditional roux is made with butter, flour & milk. I definitely wanted to use the green enchilada sauce but I did not want the dish to be swimming in liquid – as I feared it might be if I made a roux with milk and also added the enchilada sauce. Happy news! The enchilada sauce blended & thickened with the butter & flour as easily as milk would have but added SO much more flavor.
Again – while there are a few steps (mainly, boiling & draining to heads of cauliflower & the pasta) – none are difficult & the resulting dish is supremely gratifying! I hope you try it!
Healthy and Cheesy Vegan Green Enchilada & Spicy Chili Pepper Mac & Cheese with Cauliflower
Serves at least 6
INGREDIENTS
2 heads cauliflower (I used one white & one yellow)
for the roux
4 TBS vegan butter
4 TBS flour
16 oz green enchilada sauce
7 oz vegan cheddar (sliced up or grated)
1/4 cup nutritional yeast (SUPER optional – I just had a little left over that I wanted to use up)
for the mac & cheese
1-2 jalapenos – one seeded & diced and one seeded & sliced (optional – depending on your taste for spice)
1 4oz can diced green chilies (I used hot but you could use mild)
2 ears corn – kernels cut from the cob (or about one 14 oz can of corn or 1 cup frozen corn)
1 lb pasta (shape of your choice)
1-2 cups breadcrumbs (I used panko)
Cooking spray
GARNISH: cilantro, avocado, diced tomato, hot sauces, additional fresh jalapeno or canned chilies
DIRECTIONS
Heat the oven to 400 degrees. Treat a 9×13 casserole pan with cooking spray.
Cook the pasta according to directions (maybe 1 minute less than suggested) – drain & set aside.
If you are using 2 different colors of cauliflower – you might want to cut each into florets & then boil & drain them each separately. Or not. It doesn’t matter much but the yellow cauliflower purees & looks like a cheesier sauce than white cauliflower will. Still – some cheddar cheeses are white – so – don’t sweat it, whatever you decide. If you are just using 2 heads of the same color – boil until just tender (5-7 minutes) – drain & set aside.
If you used one head of yellow cauliflower – put it (with about 1 cup of hot water) into a blender & puree until very smooth. Only add just as much water as you need to accomplish this – which could be more or less than a cup of water – depending on the size of the head you used.
If you used to heads of the same color – just puree one head worth as described above. Set aside.
Melt the butter in a sauce pan & whisk in the flour. It should thicken & brown a bit very quickly – maybe a minute. Add the enchilada sauce incrementally – letting it thicken before adding more – until it is all incorporated & rater thick.
Add the cheese & stir until it melts.
Add the pureed cauliflower & nutritional yeast (if using), salt & pepper to taste, and then one diced jalapeno, canned chilies & the corn.
Combine & adjust S&P – if necessary.
Put the sauce in a large bowl & then add the pasta and the remaining cauliflower florets. Combine.
Pour the mac & cheese into the casserole dish & top with breadcrumbs & maybe some sliced jalapeno. Spray with cooking spray – as this helps the breadcrumbs brown (because vegan cheese does not have the animal fat of real cheese – which is what browns in traditional mac & cheese).
Bake at 400 for about 30-45 minutes or until the breadcrumbs are browned a bit & the cheese sauce is bubbly.
Let rest for about ten minutes & then serve. Garnish with avocado, cilantro, diced tomatoes and/or anything else you like.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or just 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.
This is easy & delicious. I used all vegan ingredients except for the 2 cups of cheddar that I topped this with. You can use vegan cheddar & make this 100% vegan. The bulk of the casserole is cauliflower & zucchini so it is lighter than your average casserole & likely a good way to get the kids to eat some veggies.
Cauliflower, Zucchini & Chicken Green Enchilada Casserole (Vegan or Vegetarian)
Serves 4 as an entree – more as a side
INGREDIENTS
9-12 oz vegan chicken (I always use Beyond Meat because it is just the best on the market) – shredded or cubed
1 head cauliflower – cut into florets
3 zucchini – cut into 1/4″ slices
1 cup (8 ounces) vegan mozzarella (or other mild, white cheese – Field Roast’s Chao is amazing)
1/2 cup (4 ounces) vegan cream cheese
1/3 cup vegan sour cream
3 large flour tortillas
3 cups green enchilada sauce (the higher the quality the better)
2 cups grated vegan cheddar (I used real cheddar but vegan is great, too) – or any other grated cheese you like (mozzarella or pepper jack – etc)
S&P
Cilantro as garnish
DIRECTIONS
Heat the oven to 375.
Boil the cauliflower until just tender. Add the zucchini slices & submerge them for a minute & then drain the lot & set aside.
Warm ONE CUP (only one cup – reserve the rest) of the enchilada sauce & add the mozzarella, cream cheese & sour cream & cook – stirring – until it blends into a creamy sauce. Season with S&P.
Stir in the veggies & the chicken.
Pour the mixture into a casserole pan treated with cooking spray. Quarter one of the tortillas & place the 4 pieces in the corners & then add the other two whole – as below.
Add an additional ONE CUP of the enchilada sauce (reserving the final cup for later) & top with grated cheddar and bake for about 30 minutes or until it looks done to you. Vegan cheese might not melt & brown the way the real cheddar did – so – be careful not to burn your dish – if you went 100% vegan. Warm the remaining enchilada sauce. When the dish is done – let it rest at least ten minutes. Serve & top with warmed enchilada sauce & cilantro.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
This is yet another SUPER easy one – even if you make the enchilada sauce yourself – and can be made in a slow cooker or stove top. The benefit of the slow cooker is that the flavors get to meld better but – if you are in a hurry or don’t own a slow cooker – this can be done on the stove.
I made the red enchilada sauce myself & I recommend it very highly because 1) it was easy 2) less processed food it better for you & 3) self-satisfaction. So – I really recommend you try to make it – though jarred or canned enchilada sauce will do.
I included a picture of taco seasoning in that image above but I was so pleased with my homemade enchilada sauce – I could not bring myself to add this MSG chemical powder to my soup – so ignore it. As I was cooking the soup I added an additional can of black beans – not shown there.
Also – I thawed & shredded the Beyond Meat chicken. Look how convincing it looks (above)!
This makes a lot of soup but – it is so hearty & delicious – I ate almost half of it myself, last night – without any garnish of any kind. Just naked outta the pot. But – why not? There is no added fat in this (except a little olive oil in the enchilada sauce) – just proteins & produce & spices – so feel free to eat it like you are competing in a grudge match with Takeru Kobayashi. I did – and I feel no shame. Zero fucks were given.
Homemade Red Enchilada Sauce
Makes just over 2 cups
INGREDIENTS
2 TBS olive oil
2 TBS flour
6 oz. tomato paste
4 TBS chili powder (NOT cayenne pepper)
1 TBS dry parsley
1/2 tsp garlic powder
1/2 tsp dry oregano
1/2 tsp salt
1/4 tsp ground cumin
2 cups vegetable stock
DIRECTIONS
Heat the oil over high heat & whisk in the flour. When it thickens, add the stock in increments, letting it thicken each time before adding more. When the stock is incorporated, add the spices & tomato paste & whisk to combine. Cook until it has the thickness of tomato sauce. Add water if it gets too thick. Set aside.
Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top
Serves 4 as a main course – more as an appetizer
INGREDIENTS
2 cups red enchilada sauce (recipe above RECOMMENDED or store bought)
9-12 oz vegan chicken (I always use Beyond Meat – which comes in 9 and 12 ounce packages)
1 (14 oz) can fire-roasted tomatoes
2 (15 oz) cans black beans ( I used 1 can of black beans & 1 can of mixed beans) – not drained
10 oz corn (I used organic frozen)
1 (7 oz) can green chilies (I used mild)
2 cups vegetable stock
2 garlic cloves (minced)
1 red (or other) onion – diced
1 bell pepper – seeded & chopped
1-2 jalapenos – seeds & diced (optional – omit if you do not like spice)
2 TBS chia seeds (1000% optional but they are good for you & I had some so…)
GARNISH OPTIONS: vegan sour cream, avocado, cilantro, chopped tomato, lime wedges, hot sauce, grated vegan cheese or tortilla strips (Recipe: Heat your oven to 350. Spread the thinly sliced corn tortilla strips in a single layer on a cookie sheet sprayed with cooking oil. Bake the strips 10-15 minutes until they are crispy. Try not to overcook them (they should not be browned). Remove from oven & set aside. OR – buy some.)
DIRECTIONS
Make the enchilada sauce – if you are doing that.
Dump everything in either a slow cooker & leave it on high for about 5 hours OR stick it all in a large stock pot & heat until the veggies soften & the soup thickens a bit (30-60 minutes). In either case – if it gets too thick – add some water. If it is too thin – cook it down a bit more. See? Crazy fucking easy!
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 made this using 8 ingredients but 4 of them are actually optional – so I will list them that way below.
This is the easiest thing ever – if you make it with a slow cooker. My only issue was that I left it in my slow cooker for too long & it dried out a bit but adding more milk and some vegetable stock thinned it back out.
This recipe is for a fuckton of mac & cheese. I made it for Easter dinner & I had 12 people over & everybody left with mac & cheese. So – cut it in half if you are not feeding a large party.
I like to mix up the noodles I use – and I used these here – but any pasta will do.
Easy Vegan Enchilada Mac and Cheese (Slow Cooker or Baked)
Serves a shitload
INGREDIENTS
2 lbs pasta – cooked al dente
32 oz grated vegan cheeses (I used 1/2 pepper jack & 1/2 Chao Cayenne but cheddar or American would be good, too)
32 oz red enchilada sauce ( actually used 48 oz because of the length of time my pasta sat in the cooker)
2 cups milk (I used unsweetened almond milk) – plus more – in the event your mac & cheese gets too dry
Put everything in there & heat on high (stirring occasionally) for 2-3 hours or until everything is melted & well-combined. If it gets too thick – add more milk.
Baked:
Heat the oven to 350. Make the pasta & then combine it in a large bowl with the other ingredients. Transfer into casserole dish(es) – treated with cooking spray. Bake for 30-45 minutes or until the cheese is melted & bubbling at the sides.
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 a huge fan of the zucchini & mint combination. I got the original recipe from my good friend, Naomi Priestley. It was one of my earliest posts on this blog. Zucchini & Mint Pasta with Parmesan – seen above.
Today, I found myself looking at 4 huge but wilting zucchinis & a bunch of wilting mint – so – I decided to try this experiment. It is sauceless because the zucchini & mint are such delicate flavors that you don’t want to offer too much competition for them but, if you like wetter enchiladas & don’t mind cream sauces, I would recommend a light Alfredo or something. They are very easy to make & cook up in about 45 minutes total – prep & baking included. Light & fresh – they are breadier than most enchiladas seem because of the lack of sauce & because I filled them sparingly. Still – I would call them a success!
Zucchini & Mint Enchiladas
Makes 8 enchiladas
INGREDIENTS
Olive oil
8 flour tortillas
4 large zucchini (or more for fatter enchiladas) – grated
6 garlic cloves – minced
1 cup Parmesan – grated – or vegan alternative
1 cup mozzarella – grated (or fresh mozzarella – sliced) – or vegan alternative
1 bunch fresh mint (about a cup) – chopped
S&P
Garnish – extra mint and/or cheese
DIRECTIONS
Heat the oven to 350 degrees.
Grate the zucchini & cheeses.
Heat about 1 TBS olive oil in a large saute pan over med-high heat. Add the garlic & about 30 seconds later – add the zucchini. Garlic burns easily & tastes bitter when it does so be quick here.
Saute about 15 minutes or until it becomes a bit of a mush. Add the mint & 1/2 cup grated Parmesan. Season with S&P.
Assemble the enchiladas by rolling 1/8 of your zucchini into each of eight tortillas. Treat a baking pan with coking spray (or olive oil) & line the enchiladas up, seam-side down.
Cover with remaining 1/2 cup Parmesan & the mozzarella.
Bake for 20 minutes or so or until the cheese is melted to your taste.
Serve with extra cheese and/or mint as garnish. Easy peasy!
Delightful-Delicious-Delovely 