Fajita Pasta Bake

 Source: https://tasty.co/recipe/fajita-pasta-bake

(use vegan sour cream / shredded cheese if desired)

Ingredients

for 6 servings

• 1 yellow bell pepper, seeded and sliced
• 1 green bell pepper, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 2 ½ cups mushroom, sliced
• 1 medium yellow onion, diced
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons olive oil
• 4 cups penne pasta, uncooked
• 1 ½ cups sour cream 
• 3 cups shredded pepper jack cheese
• 
  

Preparation

1. Preheat the oven to 400°F (200°C).
2. In a nonstick baking dish, add the bell peppers, mushrooms, and onion.
3. In a small bowl, combine the chili powder, paprika, garlic powder, cumin, salt, and pepper.
4. Pour the olive oil and half of the spice mix over the vegetables and toss well to coat.
5. Bake the vegetables for about 30 minutes, stirring occasionally, until tender.
6. In a large pot of boiling water, cook the pasta according to the package instructions, until tender.
7. Drain the pasta, reserving about 1 cup (240 ml) of cooking water.
8. Return the drained pasta to the pot and add the roasted vegetables. Add the rest of the spice mix, the reserved pasta water, and the sour cream and mix to combine.
9. Transfer the pasta mixture to the baking dish used for roasting the vegetables and spread evenly. Sprinkle the cheese over the top.
10. Bake for about 15 minutes, until the cheese is golden brown.
11. Let cool for about 5 minutes, then serve. Garnish with parsley, if desired.

Crispy Cauliflower Tacos with Spicy Slaw & Cilantro Crema

 Source: https://www.rainbowplantlife.com/blog/crispy-spicy-cauliflower-tacos-with-jicama-carrot-slaw

(Modified by Aimee)

Crispy Cauliflower

• 1 small cauliflower head 

• 3/4 cup all-purpose flour

• 1 ¼ teaspoons kosher salt 

• 1/2 teaspoon black pepper 

• 1 teaspoon onion powder 

• 1 teaspoon smoked paprika 

• 3/4 cup unsweetened nondairy milk

• 2 cups panko bread crumbs

• 4-6 tablespoons hot sauce of choice

• 3 tablespoons vegan butter

• 2 tablespoons sugar

Directions

1. Preheat the oven to 425°F. Line 1 or 2 rimmed sheet pans with parchment paper (you might only need 1 if your cauliflower is small).  

2. Cut the cauliflower into small florets. For cutting technique, watch the video. Place the florets in a large bowl.

3. Whisk together the flour, salt, pepper, onion powder, and smoked paprika to combine. Pour in the nondairy milk and whisk until no large clumps remain. Pour the batter over the cauliflower florets, tossing with your hands to coat each piece.

4. Place the panko bread crumbs in a shallow bowl or pie plate. Working in batches, dip the battered cauliflower in the panko and toss to coat, ensuring each floret gets a decent amount of breadcrumbs on it. 

5. Spread out the coated cauliflower florets on the lined baking sheets, allowing space so that they don’t touch. Bake in the preheated oven for 20 minutes.

6. Meanwhile, make the hot sauce. Add the vegan butter, hot sauce, and coconut sugar to a small saucepan over medium heat. Whisk together, just until the butter is melted, then take off the heat. Or melt the ingredients together in the microwave.

7. After the 20 minutes is up, take the cauliflower out of the oven. Drizzle the hot sauce mixture on top of the florets, and toss to coat using your hands or a pastry brush. Return the baking sheets to the oven and bake for another 10 minutes, until the cauliflower is deeply golden brown in some spots and tender when pierced with a fork.

Spicy Slaw

• 4 cups bagged cole slaw

• 2 ½ tablespoons freshly squeezed lime juice 

• 1 ½ tablespoons extra virgin olive oil

• 1/2 teaspoon kosher salt, plus more to taste

• Freshly cracked black pepper 

• 1/2 cup fresh cilantro, chopped finely 

• 1/4 cup fresh mint, slivered 

• 1 jalapeño pepper, de-seeded and minced

• 1 TB maple syrup

Directions

1. In a small bowl, whisk together the lime juice, extra virgin olive oil, salt and pepper.

2. Place the cole slaw cilantro, mint, jalapeño, and syrup in a large bowl. Pour the lime dressing on top and toss well to coat. Season to taste with salt and pepper.

Cilantro Crema 

• 1/2 cup water, more to thin as needed 

• 1 cup hemp seeds (also known as hemp hearts) 

• 6 tablespoons freshly squeezed lime juice 

• 1 heaping cup fresh cilantro leaves 

• ½ teaspoon ground cumin 

• 3 garlic cloves, roughly chopped 

• 1 jalapeño pepper, roughly chopped

• 1/2 teaspoon sea salt

• Freshly cracked black pepper to taste 

• 2 tablespoons nutritional yeast 

• 1 tablespoon extra virgin olive oil (optional but adds a nice richness ) 

Directions

1. Pour the water into a high-powered blender. Add in the remaining crema ingredients and blend until smooth and creamy, scraping down the sides as you go. Taste for seasonings, adding more salt or lime juice as needed. 

To assemble:

Tortillas

Black Beans (optional, but good added protein)

Corn kernels (optional)

Top each tortilla with a few pieces of the Crispy Cauliflower, top with optional ingredients and a few spoons of the Spicy Slaw, then drizzle some Cilantro Crema on top.

Jackfruit & Black Bean Enchiladas

Source: wellvegan.com

• 1 15.5-oz. can jackfruit in water or brine, drained
• 1 15.5-oz. can black beans, drained and rinsed
• ½ cup salsa
• 1 tsp. cumin, divided
• ¾ tsp. paprika, divided
• ¾ tsp. chili powder, divided
• Salt and black pepper, to taste
• 2 tsp. olive oil
• ½ yellow onion, diced
• 2 garlic cloves, minced
• 1 4-oz. can diced green chilies, drained
• 2 handfuls of baby spinach
• 1 10-oz. can red enchilada sauce
• 8 whole-wheat tortillas (I used taco sized)
• 1 cup vegan cheese, optional
• Sliced avocado and fresh cilantro, for serving

1. Drain the jackfruit and rinse with cold water. Transfer the jackfruit pieces to a cutting board and slice off the tough core and remove the seeds. Add the fleshy, stringy part of the jackfruit to a mixing bowl and pull apart by hand (watch the video above for a visual demonstration). Blot with a few layers of paper towel to remove excess moisture and set aside.
2. In a separate bowl, combine the black beans, salsa, ½ teaspoon cumin, ½ teaspoon paprika, and ½ teaspoon chili powder; season with a pinch of salt and black pepper. Use a fork to lightly mash the black beans and give the mixture a good stir.
3. Preheat oven to 375F. Drizzle the olive oil in a non-stick skillet and place over medium heat. Add the onion and garlic and sauté, stirring often, for 2-3 minutes. Add the jackfruit and the remaining ½ teaspoon of cumin, ¼ teaspoon of chili powder, and ¼ teaspoon of paprika; continue to cook for 5 minutes, or until most of the moisture from the jackfruit has evaporated. Add the diced green chilies and cook for another 2 minutes. Finally, stir in the spinach and cook until just wilted, about a minute more. Remove from heat.
4. Pour ½ cup of the enchilada sauce into the bottom of a 9×13 glass baking dish. If necessary, heat your tortillas in the microwave for 15-20 seconds, until soft and pliable. Add a spoonful of the black bean mixture to the center of each tortilla, followed by a scoop of the jackfruit mixture. Roll the tortillas up and place them seam-sided down in the prepared baking dish. Pour the remainder of the enchilada sauce on top to completely cover the enchiladas, followed by the vegan cheese, if using. Bake for 20-25 minutes, until the edges of the tortillas are slightly crisped and the sauce is bubbly.
5. Serve enchiladas warm with sliced avocado and fresh cilantro.

Lentil Tortilla Soup

Source: peasandcrayons.com

Ingredients

• 1 cup diced onion
• olive oil for frying 
• 1 bell pepper diced
• 1 jalapeno pepper diced
• 2.5 cups vegetable broth 
• 15 oz canned crushed tomatoes
• 1/2 cup mild or medium salsa 
• 15 oz can black beans (drained + rinsed)
• 15 oz can pinto beans (drained + rinsed)
• 1 cup corn (fresh, canned, or frozen)
• 3/4 cup dried red lentils
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/2 cup cream cheese (vegan: use cashew cheese)
• 1 tsp salt
• 1 TB taco seasoning

Garnishes:

• crushed tortilla chips 
• shredded cheddar or mex-blend cheese
• sliced or diced jalapeños
• chopped red onion
• pico de gallo
• sliced avocado
• fresh cilantro
• sour cream or greek yogurt

Instant Pot: place all ingredients except cream cheese in pot.  Seal lid, set high pressure for 15 minutes, & let pressure naturally release.  Stir in cream cheese.

Stovetop: Same as above but let simmer (with lid on pot) until lentils are cooked.

Taco Rice Casserole

Source: eatingonadime.com

Ingredients

• 10 oz. soy crumbles
• 1/2 cup chopped onion
• 1 cup corn
• 1 can (15 oz.) black beans (drained)
• 1 can (15 oz.) diced tomatoes 
• 2 TB tablespoons taco seasoning)
• 2 cups cooked rice 
• 1 cup shredded cheese

Instructions

1. Preheat oven to 350.  Saute soy crumbles until thawed. Add in chopped onions and cook until soft.
2. Stir in Taco seasoning seasoning.
3. Add corn, tomatoes and beans.
4. Spray 9x13 pan with non stick spray. Spoon 1 cup of rice into the bottom of pan, spreading it out evenly.
5. Spoon the soy mixture over the rice.
6. Top with the shredded cheese.
7. Bake covered for about 25 minutes until cooked through.

Mexican Corn Salad

Source: profusioncurry.com

https://profusioncurry.com/mexican-spicy-street-corn-salad-elote-instantpot/

Ingredients

• 4 cups corn kernels (about 4-6 ears, cut from the cob)
•  3 TB mayonnaise
• 2 tablespoon lemon juice
• 1 small red onion finely diced
• 1/2 cup cotija or queso fresco, crumbled
• 1 teaspoon red chili flakes 
• 1/2 tsp chili powder
• 1 handful cilantro chopped (optional)
• Few drops of Sriracha sauce if you like it hot and spicy (optional)
• 1 jalapeno seeded and finely diced (optional)
• salt and pepper to taste

Instructions

1. Cook the corn.
2. Place mayonnaise, onion, chili powder, cilantro, chili flakes, Sriracha sauce and lemon juice into a large bowl. Mix everything well using a fork.
3. Add the corn kernels.Fold in to combine. Serve garnished with cojita and chopped cilantro.

Chile Rellenos Casserole

Source: sweetvegtable.com (Katie Allen)- slightly modified by Aimee
https://sweetvegtable.com/chile-rellenos-casserole/

Stuffed Poblanos

• 4 poblano peppers, halved & deseeded
• 1 tsp olive oil
• 1 can pinto beans, drained
• 2 cups corn kernels, drained
• 2 brown and wild rice microwavable pouches (or 3 cups cooked rice)
• 1/2 cup tomato salsa
• 2 tsp southwest blend or taco seasoning (cumin, adobo, garlic, smoked paprika, red chili flakes)
• 1 cup vegetable broth
• salt & pepper to taste
• 1/2 cup cotija cheese or queso fresco
• 1 cup shredded pepper jack cheese
• Optional: sliced green onions for garnish

• Southwest Sauce Drizzle

  • 1/2 cup sour cream
  • Juice of 1/2 a lime
  • 1 tsp southwest or taco seasoning (cumin, adobo, garlic, smoked paprika, red chili flakes)
  • Pinch sea salt
  • 2 Tbsp water
• Roast Poblano
  1. Move oven rack to be one notch below the top. Preheat oven to 425 F.
  2. Halve poblanos and scrape out seeds and ribs.
  3. Place poblanos on baking sheet (no oil). Roast for 10-15 minutes, checking occasionally.
  
  
  Make Filling While Poblanos Roast
  1. Heat oil in a large pan over medium heat.
  2. Add pinto beans, hominy or corn, salsa, Southwest seasonings, and salt/pepper to taste. Adjust spice level to taste.
  3. Squeeze rice pouches to break up clumps. Add rice to the pan.
  4. Pour in vegetable broth.
  5. Increase heat to medium-high, and heat through. 
  Assemble
1. Remove poblanos from the oven. Leave the heat on. 
2. Transfer poblanos to a casserole dish, “pocket” side up.
3. Scoop the rice mixture into the poblanos. Spread any remaining mixture across the top.
4. Spread shredded cheese and crumbled cotija on top.
5. Transfer the casserole dish to the oven, also on the upper rack.
6. Turn the oven to broil. It will only take a few minutes for the cheese to start to melt. 
• Make Southwest Crema While Cheese Melts
  1. In a small bowl, stir together sour cream, lime juice, Southwest seasonings and water. Adjust spice level to taste.
  2. Remove dish from the oven. Drizzle crema on top using a spoon.

Mexican Corn Chowder

Source: goodinthesimple.com

INGREDIENTS

• 2 tbsp extra virgin olive oil
• 2 cloves garlic diced
• 1 small onion chopped
• 4 cups vegetable broth
• 1 bay leaf
• 1 1/2 tsp salt
• 4 large red potatoes, peeled and cut into small cubes
• 4 cups corn kernels, fresh or frozen
• 1/4 tsp smoked paprika
• 1/2 tsp black pepper
• 1 handful of fresh cilantro, torn
• 1 cup diced green chiles, canned or roasted
• 1 1.5 cups canned coconut milk
• optional garnishes: sour cream, cilantro, avocado, tortilla strips, shredded cheese

1. In a soup pot, drizzle olive oil and sauté onions and garlic until soft.
2. Add broth, salt, potatoes, and bay leaf. Bring to a soft boil.
3. Cook until potatoes are just barely cooked through (approx 10 minutes).
4. Add corn, paprika, pepper, cilantro, chiles, and coconut milk. Simmer softly for about 5 more minutes, or until corn is tender. Add additional salt and pepper to taste, if needed.
5. To thicken the soup, remove approx 3 cups of soup to a blender. Blend and return to the pot.

Mexican Cauliflower Rice

Source: thebellyrulesthemind.net

• 1 head cauliflower, riced
• 2 tsp minced garlic
• 1 cup onion/chopped
• 1 Tbsp Taco seasoning
• 1 cup frozen corn, thawed in a strainer under hot water and drained well on paper towels
• 1 cup black beans /if using canned 1 -15oz drained and rinsed. 
• 1/2 cup Red bell pepper / diced
• 1/2 cup Green bell pepper / diced
• 1/3 cup fresh cilantro/chopped
• 2 Tbsp fresh lime juice

1. Steam cauliflower in microwave for 1-2 minutes with a little bit of water

2. Saute onion, garlic & peppers in large pan.  Stir in remaining ingredients. 

Enchilada Sauce

Source: gimmesomeoven.com

• 1/4 cup canola oil
• 1/4 cup flour
• 1/2 cup chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 4 cups vegetable broth

Heat oil in saucepan and stir in flour until dissolved.  Stir in remaining seasonings and slowly stir in broth, whisking constantly to avoid lumps.  Simmer 10-15 minutes until thickened slightly.