Search Results for: enchiladas
Large collard green leaves make amazing wrappers for grain and bean dishes. These enclose a hefty helping of rice and black beans. You can vary this by using other grains, such as quinoa or couscous. Recipe from Wild About Greens by Nava Atlas; photos by Ricki Heller.
Enchiladas are one of the ultimate comfort foods. A handful of delicious ingredients are safely tucked inside a wrap and then covered in sauce. What more could you ask for, right? However, if you think because you are vegan you can’t enjoy this dish, we have good news. Here are seven vegan recipes for the classic enchilada that you’ll love. more→
Here’s a vegetable-filled variation of the traditional stacked cheese enchilada. Using vegan cheese, summer squashes, and bell peppers, these are a snap to make. Serve with baked sweet potatoes and a big salad. Photos by Hannah Kaminsky. more→
The word enchilada literally means “filled with chile”, and so it is supposed to be drenched in pure, red chile. I’ve modified the recipe to use the tomato-based enchilada sauce, since cooking with pure, red chiles is not something that cooks outside the Southwest are likely to attempt. This simple and hearty dish is traditionally enhanced by a helping of refried beans and/or Mexican Rice on the side. Photos by Hannah Kaminsky. more→
Made with distinctively flavored green tomatillo sauce (salsa verde), these simple enchiladas need little other embellishment. Serve with Beer-Stewed Pinto Beans (Frijoles Borrachos) and a big salad. Photos by Hannah Kaminsky. more→
For all recipes that contain products that have both GF and non-GF versions, (like soy or teriyaki sauces, broth, and tortilla products), read labels carefully to be sure you’re using GF versions. Please contact us (form is above right) if we’ve gotten anything wrong here as far as GF and we will make the correction post haste!
Now that warmer weather is finally here, our theme this week is main-dish salads. These aren’t rabbit-y salads that sit demurely on the side of the plate. Packed with protein and flavor, these feature fresh ingredients, appealingly combined and so easy to put together. Greek-Flavored Lentil Salad with Tofu “Feta” is easy enough to make for everyday meals, and impressive enough to serve on special occasions and take to potlucks. For an easy weekday meal, just add fresh bread, and if you’d like, a steamed green vegetable. more→
What steps can you take to experience a healthy coexistence with your body? Here are ten simple steps that you can do one at a time, or as many as you can successfully handle at once, and be successful. Once you have mastered one, then move on to the next. Excerpted and adapted from Going Vegan: A Complete Guide to Making a Healthy Transition to a Plant-Based Lifestyle by Joni Marie Newman and Gerrie Lynn Adams, @ 2014 Fair Winds Press. Reprinted by permission. more→
This week’s theme is “put down that take-out menu!” We’ll show you how to make global restaurant favorites easily and quickly at home, using ingredients you can find at the supermarket. Made with distinctively flavored green tomatillo sauce (salsa verde), Vegan Cheese Enchiladas with Salsa Verde (above) need little other embellishment. Serve with Beer-Stewed Pinto Beans. more→
Often, rice is served alongside burritos, but the combination of rice and beans wrapped inside the tortilla is quite satisfying. These yellow rice and black bean burritos make a filling meal that needs only a salad to complete, though stoneground tortilla chips and salsa are always welcome! Photos by Evan Atlas. more→
These easy vegan bean burritos are delicious and filling. This recipe, featuring pinto beans, chile peppers, and vegan cheese, makes 8 burritos. A serving can be two burritos per person; or one burrito for a lighter meal with other accompaniments. Serve with salad and stoneground tortilla chips for a quick, tasty meal. If you love these burritos, you’ll enjoy more easy recipes for tortilla specialties in A Southwestern Supper. Photos by Hannah Kaminsky. more→
Store-bought salsas are often very good, but why settle for very good salsas when you can have really great ones, and usually in a matter of minutes? Here are some delicious choices here on VegKitchen. Fresh Corn and Tomatillo Salsa, above, is delicious served as an appetizer with tortilla chips, this refrigerates even better than fresh tomato salsa, so it’s a good one to make ahead.