Green Chilies Casserole

Green Chilies Casserole

This is a guest post by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

“Green Chilies Casserole”

A favorite from my mother’s kitchen remade Betsy’s way!

Ingredients:

2 tablespoons olive oil
1 large onion, diced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 large orange or red bell pepper
2 large cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon smoked paprika
2 tablespoons nutritional yeast (optional, but yields a beautiful “cheesy” taste)
8 ounces crumbled tempeh
1 8-inch yellow squash, diced
8 cups loosely packed chopped kale
1 15.5 ounce can black beans, rinsed and drained
8 cups corn chips, coarsely crushed by the handful (I used Xochitl Organic White Corn Chips)
16 ounce jar salsa verde
7 ounce can chopped green chilies
1 cup Tofutti Better Than Sour Cream + additional for garnish
Optional garnishes: chimichurri sauce and/or sprigs of fresh cilantro

Directions:

Preheat oven to 350 degrees and oil a large casserole dish. In a large wok, heat 2 tablespoons olive oil over medium-high. Add onion, sea salt, and pepper, and saute, stirring frequently, about 3 minutes or until softened. Then add in order the following ingredients, sautéing and stirring about 3 minutes between each: bell pepper and garlic, spices and tempeh, yellow squash, and kale. Kale may require a couple more minutes of cooking time. Then stir in remaining ingredients and heat through. Check for seasoning and adjust if necessary. Transfer mixture to prepared baking dish and bake for 20 minutes, covered. Serve garnished as desired.

Yields 6-8 servings.

Visit Betsy at www.TheBloomingPlatter.com.

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Spinach Three Bean Dip & Enchilada Filling

Spinach Three Bean Dip & Enchilada Filling

This is a guest post by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

“Spinach Three Bean Dip & Enchilada Filling”

This recipe is ultra-flexible and non-vegan approved!

1 1/2 cups Tofutti Better Than Sour Cream
1 1/2 cups vegan mayonnaise
1 tablespoon ground cumin
2 envelopes (1 box) dry vegetable soup mix
2-9 or 10 ounce boxes frozen spinach, thawed, and moisture squeezed out
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can white beans or dark red kidney beans, rinsed and drained
Pinch coarse sea salt to taste

In a large bowl, stir together all ingredients, separating strands of spinach with your fingers as you add it. Check for salt and add a pinch to bring out flavors if desired.

Serve cold with your favorite dippers. Or, roll up inside tortillas, place in an oiled pan, top with your favorite homemade or prepared salsa verde or enchilada sauce, bake about 20 minutes and serve topped with more Tofutti Better Than Sour Cream, and the garnish if your choice. I like a slice of lime and a few toasted pepitas. You can use any beans you prefer, even all of one kind.

Visit Betsy at www.TheBloomingPlatter.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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Vegan Go Bean Burgers

Vegan Green-Go Bean Burgers

“Vegan Go Bean Burgers with Green Chili Cream Cheese Topping”

Green is the theme of these simple, delicious, and nutritious Mexican-spiced burgers. The bean-based patties hold together beautifully, and their pleasantly chewy texture is the perfect counterpoint to the spicy-tart of the green chili “cream cheese” topping, made with Tofutti Better Than Cream Cheese.

Ingredients:

Bean Burgers
1 3/4 cup fresh cooked lima beans (or 1-15.5 ounce can of your favorite bean, rinsed and drained)
1/3 cup walnuts (or your favorite nut)
1/3 cup uncooked oatmeal
1/3 cup vital wheat gluten
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3/4 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon Liquid Aminos or soy sauce
1/4 cup olive oil, divided
Optional: 1 tablespoon water
4 toasted hamburger buns or 4 butter lettuce leaves
4 slices green tomato
Green Chili Cream Cheese topping (recipe follows)
Optional Garnish: lime zest and/or thin slices of lime

Directions:

Place all ingredients, except tomato, topping, and bun–using only 1 of the tablespoons olive oil and optional water–in a food processor and pulse until mixture is well combined. Then run motor for a few seconds until mixture holds together; avoid over processing.

Shape mixture into 4 patties about 3/4-inch thick. Heat 1 tablespoon of oil over medium-high in a large cast iron skillet. Add patties and cook 5 minutes or until golden brown, adding another tablespoon of oil and swirling around pan if needed halfway through. Flip, add remaining tablespoon of oil, swirl, and cook another 5 minutes to brown remaining side.

Place each patty on a bun or lettuce leaf, top with a slice of tomato and 1/4 of the sauce, and serve immediately. Garnish, if desired, with lime zest and/or thin slices of lime.

Ingredients:

Green Chili Cream Cheese Topping
8 ounces Tofutti Better Than Cream Cheese
1 can chopped green chilies, drained
Zest of 1 small lime

Directions:

In a small bowl, heat Tofutti Better Than Cream Cheese for about a minute in the microwave or until very soft and stir-able. Add green chilies, salt and pepper, and stir to combine.

Yields 4 burgers.

Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio over at The Blooming Platter.

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Middle Eastern Pomegranate & Eggplant Melange

Middle Eastern Pomegranate & Eggplant Melange

This is a guest post by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

“Middle Eastern Pomegranate & Eggplant Melange”

This versatile Middle Eastern-inspired mash-up is equally addicting as a creamy dip, stuffed in a pita or baked pepper, or piled atop a grilled flatbread.

Ingredients:

2 tablespoons olive oil
1 small yellow onion (or 1/2 of a medium), diced
Sea salt
Freshly ground black pepper
1 medium eggplant, stemmed and diced
1 large clove garlic, minced
1/4 cup red wine (a Merlot is nice)
1 tablespoon balsamic vinegar
Optional: 1 tablespoon pomegranate molasses or tamarind syrup (available at Middle Eastern/Mediterranean markets)
4 Roma tomatoes, diced
1/2 cup Tofutti Better Than Cream Cheese
1/4 cup Tofutti Better Than Sour Cream
Optional: 1 tablespoon tahini (sesame paste; available on the international aisle of grocery stores)
1/2 teaspoon cumin
1/2 teaspoon mild curry powder
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
1/4 teaspoon red pepper flakes
2 cans chickpeas, rinsed and drained
Zest of 1 large lemon

Directions:

Heat olive oil in a large cast iron skillet over medium-high. Add onion and a pinch of salt and sauté, stirring frequently, until onion is softened, about 3 minutes. Add eggplant, garlic, and another pinch of salt plus a pinch of pepper, and sauté, still stirring frequently, until some color develops, about 3 minutes.

Add wine, balsamic vinegar, and optional molasses or syrup, and cook, stirring occasionally, for about 7 minutes or until eggplant is fairly soft. Mash firmly with a potato masher. Stir in tomatoes and cook, stirring, for a couple of minutes. Mash the mixture again.

Add Tofutti Better Than Cream Cheese, Tofutti Better Than Sour Cream, and optional tahini, and cook, stirring, until melted and completely combined. Stir in all remaining ingredients until heated through and flavors are well-combined. Check for seasoning and adjust if necessary. Serve as a dip, stuffed in a pita or baked pepper, or piled atop a grilled flatbread. Garnish, if desired, with olives, fruit (fresh or dried), fresh herbs, nuts, etc.

Optional garnish: olives, fruit (fresh or dried), fresh herbs, nuts, etc.

Yields 6 servings.

Visit Betsy at www.TheBloomingPlatter.com.

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Vegan Tacos with Chipotle Tofu

Vegan Tacos with Chipotle Tofu

This is a guest post by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

“Vegan Tacos with Chipotle Tofu”

Believe it or not, this recipe was inspired by a “bean bowl” I enjoyed from a southwestern concession at the Atlanta airport.

I ordered their orange tofu version with grilled veggies, black beans, cilantro, and salsa, and the combination was outstanding, and not just because I was starving for something fresh on a day of travel!

I love to saute tofu—but you could also bake or even grill it—for stuffed soft tacos, the aforementioned bean bowl, a burrito, an enchilada, or however your heart desires.

Vegan Tacos with Chipotle Orange-Marinated Tofu
Chipotle Orange-Marinated Tofu (recipe follows—prepare the day before you plan to use)
1 14 oz package of extra firm tofu (chopped)
1 can rinsed and drained black beans (I like to have these ready to go in advance, and I like to saute a small onion in a tablespoon of oil, add beans, heat through, and lightly mash leaving some beans whole)
8 6 inch corn tortillas
Approx. 2 cups tightly packed fresh, raw, stemmed kale leaves, finely chopped
2 Roma tomatoes, diced
Chipotle Orange Sour Cream (recipe follows)
1/2 cup loosely packed fresh cilantro leaves
Approximately 5 tablespoons lightly salted and roasted pepitas (pumpkin seeds)

Lightly warm each tortilla shell in a dry skillet over medium-high for a few seconds on both sides. Fold and place two on each serving plate, folds touching. Fill each with 1/8 of the beans, kale, tofu, and tomatoes. Drizzle with Chipotle Orange Sour Cream, and tuck in 1/8 of the tofu leaves. Sprinkle with pumpkin seeds and serve immediately.

Chipotle Orange-Marinated Tofu
Juice and zest of one large navel orange
Juice and zest of one medium, lime
1 teaspoon ground cumin
1/2 teaspoon ancho chili powder
1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon garlic powder
1 teaspoon adobo sauce (from a can of chipotle chilies in adobo), or to taste (it’s got some heat!)
1/4 cup olive oil
Sea salt to taste (don’t skimp!)
Freshly ground black pepper to taste
14 ounces extra firm tofu, pressed and drained between paper towels, and cut into 12 cubes
1 tablespoon olive oil

Whisk together all ingredients together, except tofu and oil, in a non-reactive bowl or carton, taste and adjust seasoning, add tofu, turn over a couple of times, and marinate over night, covered, turning occasionally if you think about it. Heat a tablespoon of oil in a large cast iron skillet over medium-high, add tofu cubes and half of marinade (reserve remaining marinade), and saute without disturbing two to three minutes on one side or until lightly golden brown.

Flip, and cook two to three minutes more on the opposite side. (It is not necessary to brown all 6 sides.) Check, occasionally to make sure that tofu isn’t browning too quickly but, if it is, adjust the heat. When cool enough to handle, cut each cube into quarters.

Chipotle Orange Sour Cream:
Reserved Chipotle-Orange Marinade
1/3 to 1/2 cup Tofutti Better Than Sour Cream

Whisk together an refrigerate, covered, until serving time. Yields 8 overstuffed tacos (2 per serving)—eating in the airport optional.

Visit Betsy at www.TheBloomingPlatter.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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