Tex-Mex Casserole - vegan & gluten free

If you've been following along for a while, you may have picked up that a) I admit to being lazy fairly often b) my recipes are generally low-fuss and c) the ingredient lists aren't usually terribly long.

At first glance, this recipe may appear not to fit into any of the above categories. That first glance would be wrong. It takes about 20 minutes to put together from beginning to oven, and while there are more ingredients than I usually list, the whole thing is pretty easy and very satisfying. I suspect that you have most (if not all) of the ingredients in your pantry already. This was the first meal I made when we got back from vacation, and the fridge was pretty bare. I didn't even have all the ingredients the first time I made it, and it was still delicious.

To streamline it further, make the rice in advance. I like making it in the morning. The rice cooks while I putz around and eat breakfast, so it's all set at night. If you're one of those big batch cooks, make a batch of rice and freeze it in portions. Then just defrost what you need.

This is one of those recipes you can scale up or down, and it's going to satisfy not only lots of dietary restrictions, but it's going to satisfy vegans and omnivores alike.


Tex-Mex Casserole - vegan & gluten free
adapted from Oh She Glows

Don't have ingredient or two? Don't sweat it. Unless it's something major like rice, beans, or tomatoes, you can probably skip it. Want it spicier? Add another jalapeno. Don't like spice? Don't use a jalapeno. Have some frozen edamame taking up space in your freezer? It can definitely go in with the corn (or in place of it). You can halve the recipe and bake it in a smaller pan. If you double it, you'll need to use a second large pan. 

for the spice blend
1 Tbsp (150mL) chili powder
1 1/2 tsp (7 mL) ground cumin
1 tsp (5 mL) smoked sweet paprika or 1/2 tsp (2 mL) regular paprika
1/4 tsp (1 mL) cayenne pepper, plus more as needed
1 1/4 tsp (6 mL) fine-grain sea salt
1/4 tsp (1 mL) ground coriander (optional)

for the casserole
1 1/2 tsp (7 mL) extra-virgin olive oil
1 red onion, diced
3 cloves garlic, minced
2 bell peppers, ideally two different colors, chopped
1 jalapeno, seeded if desired, and diced
salt and pepper to taste
1/2 C (125 mL) fresh or frozen corn
1 14oz/397g can diced tomatoes (with their juices)
1 C (250 mL) tomato sauce or tomato puree
2 to 3 C (500 to 700 mL) chopped kale leaves or baby spinach
1 15oz.425g can black beans, drained and rinsed
3 C (750 mL) cooked rice (wild, brown, or white - your choice)
1/2 C (125 mL) vegan shredded cheese, such as Daiya (optional)
1 to 2 handfuls tortilla chips, crushed (gf for gluten free folks)

optional topping ideas
green onions, salsa, avocado, additional cheese, fresh chopped cilantro, vegan sour cream

Directions
Preheat oven to 375F. Oil a large baking pan.

In a small bowl combine all the spices for the blend. Set aside.

In a large wok, pot, or Dutch oven (when I halved the recipe, I was able to use a large sauce pan), heat the oil over medium heat. Add the onion, bell peppers, and jalapeno. Saute until starting to soften (approx 5-7 minutes). Add garlic and cook another minute or two. Season with salt and pepper.

Stir in spice blend, corn diced tomatoes and their juices, tomato sauce, kale or spinach, beans, rice, and 1/4 cup (60 mL) of the vegan shredded cheese (if using). Saute for a few minutes and season with more salt and pepper, if desired.

Pour the mixture into the prepared casserole dish and smooth the top. Sprinkle the crushed chips and then the remaining cheese (if using) evenly over the mixture. Cover with a lid or foil and bake for 15 minutes.

Uncover the baking dish and cook for another 5-10 minutes or so, until bubbly and lightly golden around the edges.

Serve and top, as desired.

Soy Sauce Marinade - vegan

Is there a word for "drop dead gorgeous" that applies to the weather? Because if there is, that's what we've been having here. Mornings have been dawning bright and clear, afternoons celebrate with endless blue skies, and the evenings bring it home with cool breezes.

It didn't take too long for Mr Official Taster and I to readapt to having beautiful weather almost year round (though from what I see on FB and my weekend trip, Seattle is doing much better this year, weather-wise). And as I briefly mentioned, we finally got a grill the other week. We have been grill-less since leaving San Diego, and we're both glad to have one again. I'm glad because on grill nights, I don't do the cooking, Mr OT does, albeit one-handed right now. (He's never lonely out there, don't worry) He's glad because it's manly and gives him (another) excuse to have a beer. I mean, grills might not even work properly without one nearby, right? Plus, it's a nice change for our tastebuds. We even usually remember to close the door to keep the smoke, uh, flavor outside.

Creamy Avocado Sauce with Pasta - vegan & gluten free

I hope you had a good Valentine's/Singles Appreciation Day. Have you hit up the candy sales? I have not yet, though I don't know how long my willpower in that department will last. Probably about as long as the conversation hearts Mr Official Taster brought home last night.

Speaking of last night, it unfolded about as I predicted. Mr OT came home with flowers (mini carnations and tulips because, in his words, "roses are for suckers." I'm on board since the ones in stores never smell good anyway) and the aforementioned candy, we cooked dinner together, watched some internet tv, cuddled with the dogs, read, etc. The usual. Oh, except I made a card for him. I think it's a pretty good one. (inspiration here).

It didn't take too long and would certainly work for lots of other occasions. You can substitute all sort of fun things for "Zombies" and "brains." How about: I love you more than dogs love peanut butter or I love you more than moms love chocolate or I love you more than a hipster loves plaid. See? The options are endless.

I just printed out a picture of a brain I liked (thanks, Google), cut it out with some fancy scrapbooking scissors and pasted it onto some dark blue cardstock. Then I created a Word doc and typed my message and picked a font. In this case, I only used half the paper by creating two columns in Word and just using one. I cut the red paper to 8.5x11 in and printed directly onto it. Then, I cut off the blank half to save for something else later. I glued the blue cardstock onto the red paper. Finally, I traced over the black ink with a white gel pen to make it stand out better. You could totally make something like this if you wanted! Adjust the words, size, colors, etc to suit. 

This wasn't dinner last night, but it was on Monday and it turned out pretty well. I made it again for lunch today - it's that quick+easy. It was a pain to photograph, though. I wish the pasta pictures showed the green better. I'm not sure why and it made me really grumpy, but it really does look green in person. This photo of just the sauce is pretty true-to-life. 

When I had leftovers for a snack on Tuesday, I didn't even heat it up. It worked well as a cold pasta salad, so there's another serving option for you. 

Creamy Avocado Pasta - vegan & gluten free
adapted from Oh She Glows
Update 2/23/12: I made this again last night and increased the garlic and added chili powder and fresh parsley. Even more delicious! 

8 oz regular or gluten free pasta*
1 ripe avocado, skinless and pitt-less
juice of 1/2 a lemon (2ish tsp), plus zest for garnish**
3, more or less, garlic cloves, minced
1/2 tsp salt, or to taste
2 Tbsp olive or avocado oil
1/4 C fresh basil (optional)***
fresh ground pepper

Cook pasta according to package directions.

While that's happening, add avocado, lemon juice, garlic, salt, oil, and basil if using, to the bowl of a food processor. Process until everything is creamy and delicious looking. You may need to scrape the bowl down a time or two. If you don't have a food processor, you should be able to mash everything together with a masher or fork as long as you use a ripe avocado.

Once pasta is cooked, drain and then pour back into (empty) pot. Add avocado mixture and stir until pasta is evenly coated. Garnish with fresh ground black pepper, lemon zest, and/or some Romano cheese.

~~~

*I use about 8oz when I'm making a main course for two. Feel free to play with these numbers. However, I don't recommend using more than 1 avocado to serve 2. I thought it sounded like a good idea and was actually too avocado-y, which I didn't know was possible.

**The lemon juice is important because it keeps the avocado from turning brown, which would make leftovers super unappealing. It also adds a little lemony kick, which is always good.

***Oh She Glows used basil, and while it sounded fabulous, I didn't have any, so I can't offer guidance there. But I bet it would be yummy.

Black Bean & Sweet Potato Chili - vegan & gluten free

I've said it before, and I'll say it again - it isn't home until it smells like home. This is the seventh place Mr Official Taster and I have lived together. Seventh! Since 2009! superdupercrazytimes.

From that statistic, you might think I like moving. You would be wrong. I hate it. One of my antidotes to the Moving Affliction (it's a real thing) is to start cooking in the new kitchen as soon as I can. Establish my territory, if you will.

The first meal I made here was nothing special - pasta, sauce from a jar dressed up with some fresh bell pepper, and a salad. But this second meal was much more exciting. First of all, I was able to make this chili in the afternoon, so the whole apartment smelled delicious all day. Second, it tasted good. And, third, it's nice and healthy and warm and comfy and cozy. The healthy part makes up for my breakfast of chocolate cake and juice, right?

Black Bean & Sweet Potato Chili - vegan & gluten free
This is good as written. You could definitely up the spice level, if you're into that kind of thing, by increasing the chili powder and peppers, and/or you could add in a jalapeno or two. 


If you happen to be going to a party on Sunday afternoon for some sporting event, this would be a great vegetarian option to bring along. Obviously, with beer. 

2 Tbsp olive oil
1 large onion, diced
2 bell peppers (any color), cored, seeded, and diced
2 medium sweet potatoes, peeled and diced
3-5 garlic cloves, minced
2-3 tsp chili powder
1-2 tsp sea salt
1-2 tsp ground cumin
1 tsp fresh ground black pepper
1/4 - 1/2 tsp crushed red pepper
1-2 tsp dried basil
1/4 - 1/2 dried marjoram
1 or 2 bay leaves
1 (14.5 oz) can diced tomatoes
2 (14 oz) cans vegetable broth
approx 1/2 lb. frozen corn
2 (15 oz) cans black beans
juice of 1 lime

Heat oil in a large pot over medium-high heat. Add onion and reduce heat to medium or medium-low. Cook, stirring occasionally, 10-15 minutes, until tender. While the onion cooks, peel and chop your sweet potatoes, peppers, and garlic. Stir in potatoes (uncooked! they will cook in the pot), peppers, and garlic, and cook another 5 or so minutes. Add all the herbs+spices. Stir now and then as you add them to coat the veggies. Add tomatoes, broth, corn, and beans. Bring to a boil and allow to bubble for 20ish minutes. Lower heat to a simmer and let it think about itself for another 30 minutes or so.

Ideally, you can make this in the afternoon, let it sit on the stove once it's cooked, and then reheat it for dinner. It'll taste better than if you eat it right away, and chili always tastes better on Day 2.

Right before you serve, remove your bay leaf and stir in lime juice. Garnish, if desired, with fresh cilantro, green onion, cheese, sour cream, or anything else that strikes your fancy. I really like fresh avocado on top.

How to Peel a Head of Garlic in Under 10 Seconds

I could hardly believe it when I saw that headline either. But over at Saveur, Executive Food Editor Todd Coleman does magic. This may not be super useful for peeling one or two cloves for your evening pasta-for-two, but for making big batches of things? yes, please!

Rice Noodles with Peanut Sauce and Tofu - gluten free & vegan

It's been a beautiful week here in the Pacific Northwest. Some have even complained about the heat. I can't bring myself to complain about heat AKA too much sun because of how miserable it was all winter and spring. So I've been doing the merry dance that is opening and closing windows when it's cooler and warmer, keeping the blinds closed, and drinking lots of iced tea.

It's only been in the low 80s, so it's definitely not too hot to cook, and having sunshine certainly makes it waaaaaay easier to photograph. I know it's miserable other places, so all you people, use your imagination, and consider coming for a visit.

Rice Noodles with Peanut Sauce and Tofu

Start the noodles:
soak 8-12 oz rice noodles in hot water for 15 minutes or so

Tofu & Peanut sauce:
1 package extra firm tofu, drained and cubed
hot red pepper flakes, to taste
4 garlic cloves, finely diced
2 tsp Chinese 5 Spice*
3 Tbsp peanut oil, or a neutral oil like grapeseed or corn
1 C almond milk, coconut milk, stock, or water
1 Tbsp brown sugar
2 Tbsp soy sauce, or more to taste
1/2 C peanut butter
1/4 C chopped peanuts (optional)

Fry the tofu in about 2 Tbsp of peanut oil in a large frying pan.  While the tofu is frying, put 1 Tbsp oil in another medium saucepan over medium hot. Add the red pepper flakes, garlic, and 5 Spice and cook for a minute or two.

Add the remaining ingredients and whisk until smooth. Simmer, stirring occasionally, until the sauce thickens, about 10-15 minutes. Taste the sauce. sprinkle some salt to taste and add more soy sauce if it's too sweet.

Put it all together:
Turn the heat down to low on the sauce and add the tofu. Drain the noodles and saute them briefly in the tofu's frying pan.

Tongs work really well to serve the noodles. Spoon sauce on top.

Notes:
*I got this in the bulk section of a natural grocery store in Southern CA, and I have no idea what's in it. Turmeric is a good alternative.

You can use chunky peanut butter instead of creamy if you'd like, or, to make the sauce less peanuty, use either peanut butter OR peanuts.

The key to frying tofu is to get all the water out of it that you can. Usually I drain it really well and then wrap it in a clean towel and press down. Then rearrange the towel so dry parts are touching the tofu, and press down from the opposite side. voila.

Romesco Sauce - Vegan

 It's probably warm and sunny where you are, so you may not be thinking of making saucy dishes right now. However, it's cool and usually cloudy here in Seattle, so it doesn't bother me to hang out in the kitchen cooking things (though I think you could even handle making this where it's legitimately summer. it doesn't take very long).

This recipe was recommended to me by a friend, and, I have say, it was a fantastic one. Fast, easy, and incredibly delicious. What more do you want? I only wished I'd made twice as much.

Romesco Sauce via
olive oil
2 1-inch thick slices of good, crusty bread, torn into pieces
1/2 C sliced almonds (raw, toasted, blanched, whatever you have)
6 garlic cloves, chopped
1 tsp salt
1 15-oz can crushed tomatoes
1 8-oz jar roasted red peppers, drained
1 Tbs paprika
2-3 Tbsp red wine vinegar
cooking spray

Preheat your oven to 350 degrees F. Saute the almonds and bread in a few tablespoons of olive oil over medium heat. Stir often, and when they start to brown, add the garlic. Saute another couple of minutes, or until you judge the contents of your pan to be done.

Put the salt, tomatoes, red peppers, paprika, and vinegar in your food processor. Add the bread, almonds, and garlic. Pulse a few times, and then puree until smooth (or as smooth as you'd like it).

Lightly coat a rimmed sheet pan with the cooking spray, and then spread the sauce. Bake for 10-15 minutes so that the edges start to caramelize.

Use it right away, or let it cool and refrigerate.

Pesto! Pesto! Pesto!

I hope you have an abundance of herbs right about now. It's that time of year, and so I put my basil to their most delicious use - pesto! It's very easy to make, freezable, and a great reminder of summer in February. I froze mine in an ice cube tray. That way, I can enjoy it in the exact portion I need. It didn't come out as cleanly as I wanted, so next time I'll try spraying the tray with cooking spray. Pine nuts are pretty pricey, so you can substitute walnuts or cashews. I hear spinach is good for you, so I added a couple handfuls. I can't taste, smell, or see a difference from other batches of pesto I've made. If you don't want to use spinach, though, just use more basil. Looking for a dairy free version? Just omit the cheese.

If you're anything like me, after you scrape the bowl clean with a spoon, you'll rip up a piece of bread to get the last drops.

Pesto
4 oz Romano or Parmesan cheese, cut into 1 inch pieces
3-4 garlic cloves
2 C tightly packed fresh basil leaves
2/3 C fresh baby spinach
1/3 C pine nuts
3/4 tsp salt
1/3 C olive oil

Using the metal blade of your food processor or blender, chop cheese and garlic. Add remaining ingredients, except olive oil, and process until combined, about 8 pulses. With the machine running, pour oil through feed tube. Process until combined. Scrape bowl and continue processing until smooth.