Vegan Enchiladas

2-3 cups cooked white rice (I used long grain)
1 bell pepper
1 onion
1 can refried beans
1 can enchilada sauce
1 cup salsa
1 cup corn
1 can black beans
corn tortillas
cooking spray
optional: 1 chopped tomato

~So, the original recipe didn't call for rice or corn, but I like those and added them in. You don't have to and it will still taste good.

Preheat oven to 350. Dice and saute onions and pepper in hot oil to soften. Spray bottom of a casserole dish with cooking spray and layer tortillas (I did 6 for a 9 x 13 pan), just make sure to cover the bottom. Warm refried beans on stove or in microwave so they'll spread easily and spread over the tortillas. Spread half the onions and pepper, half of the salsa, and half of the corn on top. Next, put another layer of tortillas on top. Rinse beans and spread on the tortillas with rest of onions, salsa, rice, corn, and chopped tomato. Pour 1/4 - 1/3 enchilada sauce on this. Then, top with one last layer of tortillas. Pour the rest of the enchilada sauce over the whole thing. (It says to just pour the whole can on top, but I think it would taste even better with a little inside.)

Bake, covered for 35-45 minutes or until hot and bubbly. Can serve with sour cream (or vegan sour cream if you have any). They say if freezes really well, too.

Authentic Mexican Rice
Ingredients

1 cup uncooked rice -- your choice
2 cups cold water
2 cloves garlic, minced or crushed
olive oil
1/2 onion, coarsely chopped
small roma tomato, chopped into about 4 pieces
hot pepper of your choice, sliced lengthwise (I use jalapeno)
tomato sauce (I'd say a little less that 1/4 cup)
1 teaspoon ground cumin
1 tablespoon vegan chicken bouillon
salt, to taste

Directions:

Put a little olive oil (tbsp or so) into a medium-sized pot and heat to a medium temp. Add the rice, uncooked, and brown in the oil. Make sure all the rice is lightly coated with the oil. You do not have to stir the rice around very much at first, while browning, but as the rice becomes browner you want to be stirring it around to make sure it all browns evenly and doesn't burn. It will turn BROWN....its not burning unless its turning dark/black. Towards the end of the browning, add the garlic so that it is sort of sauteed/browned (and the onion, if you like).

Next, dump the water on the rice (it will steam up loudly) and add the remaining ingredients. Stir well and cover (with a small air escape). Reduce heat to medium-low to medium, and let cook for 20-30 minutes. (cooking time and temp varies with your stove....check after 20 min to make sure you don't burn!)

The essential part of this recipe is DO NOT PEEK while the rice is cooking

When it is ready, all the water will be absorbed, the rice will fluff, and each grain will be split open because of the browning. It should be dry, not saucy. You can adjust the spices/peppers to your taste. The recipe can be changed by keeping with the 1 cup rice/2 cups water ratio, and adjusting remaining ingredients.

Goes great with any manner of mexican beans or as a side dish to mexican entrees such as tacos, enchiladas, burritos, etc. Also great by itself!

Serves: 6 large servings

Preparation time: 30-45 min

*I found this recipe on the website--http://vegweb.com

Garden Linguini

Here's a recipe out of my cookbook. (p31)

I used a green bell pepper instead of red and onion powder because the kids don't like onions right now. It's a fun vegetarian meal to try!




Ingredients:
8 ounces linguini or rotini pasta
3 Tablespoons olive oil
1 Tablespoon butter
1 cup sliced mushrooms
½ cup sliced onions
2 cups snow peas, cut into halves
2 cups diced zucchini
½ red pepper, cut into strips (optional)
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon black pepper
½ cup Parmesan cheese

Cook linguini as directed on package; drain. Set aside. Heat oil and butter in saucepan; sauté mushrooms, onions, snow peas, zucchini and bell pepper, if desired, until crisp-tender. Remove saucepan from heat. Add seasonings to vegetable mixture. Toss with linguini. Sprinkle Parmesan cheese over top.