Vegan Enchiladas

Enchiladas are a main stable of Mexican cultural dating back thousands of years to the ancient Aztec and Maya civilizations. They wrapped food (small fish, beans, or squash) in corn tortillas. 

When the Spanish explorers arrived, they added cheese, pork, and chicken, Enchiladas Suizas. 

They are also part of the Tex-Mex and broader American cultures. Both sides of the broader frequently serve them for weddings, Christmas, and national holidays or dinner tonight!

For our vegan friends, try...

Enchiladas veganas (Spanish)

serves 8

Preheat the oven to 350ºF/175ºC)

~Use organic ingredients as best as possible.~

Be creative and add your favorite vegetables.

avocado oil

chopped: bell peppers and onions

minced garlic

2 cups (260 g) chopped: kale, spinach, and/or chard

pinto or black beans, rinsed

1/2 cup (65 g) frozen corn

1/2 - 1 cup (120-240 ml) enchilada sauce (taste as you are cooking)

8 warm tortillas

grated vegan cheese [for no-vegan (DF) cheese]

chopped cilantro or parsley

garnish: vegan yogurt or sour creams [no-vegan (DF)]

optional: lime juice

~Náhuatl (Aztec) spoken by over a million people.~

ce /seh/  1.  Spray olive oil in a baking dish.

ome /oh-meh/ 2. Sauté the half of the bell peppers and onions in skillet with a Tbs. (15 ml) of avocado oil for about 3 minutes.

yei /yeh-ee/ 3.  Add the garlic for a minute.

nahui  /nah-wee/ 4.  Stir in the chopped greens and corn. Cook about 2 mixtures.

machuilli  /mah-kwee-lee/ 5. Stir in enchilada sauce to taste. Remove from the stove.

chicuace /chee-kwah-seh/ 6. Place a tortilla on a work space.

chicome /chee-koh-meh/ 7. Add some cheese, vegetables, and beans.

chicukei /chee-kway/  8. Roll the tortilla, seam-side down, place in the baking dish. Repeat with the rest of the tortillas.

chiconahui  /che-k-nah-wee/ 9. Add more encalada sauce over the shells.

mahtalctli /nah-tlahlk-tlee/ 10. Sprinkle with more cheese.

matlactli once 11. Bake about 20 minutes.

matlactli omome  12. Remove and rest for 5 minutes.

matlactli omei 13. Garnish with the yogurt/sour cream and cilantro/parsley.

matlactli onnaui  14. Drizzle optional lime juice.

caxtolli /kahk-stoh-lee/ 15. Serve warm.

Xitlacua cualli 

/she-tlah-kwah kwah-yee/

Eat well.

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Chicken à la French Basque

In the north central of Spain and across the border to southwestern France, Basque traditions, customs, language, and culinary recipes are still enjoyed. Key ingredients include from both the sea and mountain for grilled meats and fish dishes. There are diverse range of dishes, paired with txakoli /cha-koh-LEE/, a dry, sparkling white wine and Basque cider.  

Oilasko baskoa (Basque)

/oy-las-ko bask-ō/

Poulet Basquaiser (French)

Pollo vasco (Spanish)

Serves 4

1 whole organic chicken (about 4 pounds/1.820 g) cut into 8 pieces or chicken breast or legs

to taste: cayenne pepper, Himalayan salt and black pepper 

2 Tbs. (30 ml) olive oil

1 Tbs. (32 g) (dairy-free) butter

1 tbs. (5 g) organic tomato paste

1 organic onion, sliced

organic garlic cloves, minced

1 bay leaf

2-3 organic bell peppers, different colors, sliced

16 ounces (455 g) organic tomatoes

1/2 cup (120 ml) each: chicken stock or broth, water, and white wine

parsley and thyme

cooked pilaf (is GF) or rice

~Basque~

bat 1. Season the chicken.

bi 2. Heat the oil over medium heat.

iru 3. Add the butter, then the chicken pieces (whole children with the skin down). Brown about 5 minutes. Remove and set aside.

lau 4.  Sauté the peppers, onions, and garlic. Add the tomatoes, tomato paste, and bay leaf. Cook until liquid is reduced by half.

bost 5. Stir in the wine. Cook until it reduced by half. Then add the water and broth/stock.

sei 6. Add the chicken, cover and simmer on low for about 30 minutes, inside temperature 165ºF/74ºC.

zap 7. Place the chicken on a platter.

zortzi 8. Add the parsley to the pot and boil the sauce until it thickens, about 5 minutes. Remove the bay leaf.

bederatzi 9. Pour over the chicken. Serve with pilaf or rice.

On egin! 

Enjoy your meal!

Add a Basque salad: https://veggiefernandezs.blogspot.com/2019/01/basque-tossed-salad.html

or a Basque bean dish: https://veggiefernandezs.blogspot.com/2016/01/basque-beans.html

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Shepherd's Stew

 Your taste buds will take you to a Hungarian village, with the paprika, hint of cayenne, several types of bell peppers, dash of sour cream and more flavors!

Pásztorpörkölt (Hungarian)

Serves 6

Use organic ingredients:

1/2 cup (65 g) each: drained roasted red peppers and couscous (substitute gluten-free quinoa)

2 Tbs. (30 g) tomato paste

1 Tbs. (15 ml) white vinegar

1 1/2 Tbs. (9 g) sweet paprika

dash of cayenne pepper

2 Tbs. (30 ml) olive oil

1 yellow onion, cut into 1/2-inch (12 mm) pieces

1 banana pepper, stemmed, seeded and cut into 1/2-inch/12 mm pieces

8-10 gold unpeeled potatoes, cut into 1/2"/12 mm chunks

8 ounce (225 g) andouille sausage, cut lengthwise and then 1/2"/12 mm

chopped dill

sour cream (or dairy-free yogurt)

egy 1. Add to a blender: toasted peppers, tomato paste vinegar, paprika, and cayenne. Purée for 3 seconds. Set aside.

kettő 2. In a Dutch oven over medium-high heat, add the oil and couscous/quinoa. Brown for 2-3 minutes. Place in a bowl and set aside.

három 3. Over medium-high heat 1 Tbs. (15 ml) oil and sautée the onions, banana pepper, and potatoes for 4-5 minutes.

négy 4. Add the red-pepper purée and cook 1 or 2 minutes. Stir.

öt 5. Add the couscous/quinoa, reduce to medium-low an cook 15-20 minutes more.

hat 6. Stir in the sausage. Cook uncovered, stirring, until it thickens, 3-4 minutes.

hét 7. Add more seasons if you like. 

nyolc 8. Sprinkle with dill.

kilenc 9. Serve the sour cream/yogurt on the side.

Try some other Hungarian dishes:

Mushroom Soup à la Hungarian: https://www.blogger.com/blog/post/edit/4757368533685219635/9150331963693115700

Hungarian Paprika Pork Chops: https://www.blogger.com/blog/post/edit/4757368533685219635/3808809842111025094

Hungarian Paprika Potatoes: https://www.blogger.com/blog/post/edit/4757368533685219635/2816206729647101075

Hungarian Paprika Chicken: https://www.blogger.com/blog/post/edit/4757368533685219635/6403139452639154750

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Pineapple Chicken à la Hawaiian (slow cooker or instant pot)

The chunks of pineapple and red peppers make a colorful dish served over rice. Two recipes are listed, one for slow cooker the other for instant pot. 

ʻO ka moa paina Hawaiʻi (Hawaiian)

Serves 4-6

1/4 cup (30 g) organic honey

1/4 cup 60 ml) soy sauce or gluten-free liquid aminos

2 Tbs. (30 g) dark brown organic sugar

1 Tbs. (15 g) minced or grated ginger

2 organic garlic cloves, minced

pinch or two of red pepper flakes

1/2 cup (120 ml) organic chicken broth

1 Tbs. (15 ml) olive oil

1 organic onion, cut into 1-inch (2,5 cm) chunks

1 1/2 - 2 pounds (680 -910 g) organic boneless, skinless chicken breasts

2 cups (260 g) organic fresh pineapple or drained canned chunks

1 large or 2 small organic red bell peppers, chopped 

2 Tbs. (30 g) cornstarch

cooked basmati or brown rice

Slow Cooker

ekahi 1. Whisk: honey, soy sauce/liquid aminos, sugar, ginger, garlic, red pepper flakes, and broth. Set aside.

elua 2. In a skillet, heat the oil over medium-high heat. Add the onions and still 4-5 minutes.

ekolu 3. Put the onions in the slow cooker and add the chicken, pineapple, and bell peppers.

ʻehā 4. Pour the honey sauce over the top.

elima 5. Cover and cook on Low for 2 1/2 t0 3 1/2 hours, inside temperature of 165F (75C).

eono 6. Transfer the chicken to a cutting board and slice it on an angle. Set aside.

ehiku 7. Carefully transfer the vegetables and juices to a medium saucepan.

ewalu 8. In a small bowl, stir together the cornstarch and 2 Tbs. (30 ml) water.

eiwa 9. Add it to the pan with vegetables. 

umi 10. Bring to a boil over high heat.

umikumākahi 11. Reduce the heat and simmer, whisking about 3 minutes.

umikumālua 12. Return the chicken, thickened sauce, and vegetables to the slow cooker and stir gently.

umikumākolu 13. Serve over rice.

Instand Pot

1. Whisk: honey, soy sauce/liquid aminos, sugar, ginger, garlic, red pepper flakes, and broth. Set aside.

2. Set to "Sauté". Pour the oil into the pot and heat until shimmery.

3.  Add the onion and cook, stir about 4-5 minutes.

4. Add the chicken, pineapples and bell peppers.

5. Pour the honey sauce on top.

6. Lock and seal the lid.

7. Cook at high pressure for 7 minutes or until the chicken is cooked through, then quick release the pressure.

8. Transfer the chicken to a cutting board and slice in angles. Set aside.

9. Set the pot to "Sauté" again. 

10. In a small bowl, stir together the cornstarch and 2 Tbs. (30 ml) water.

11. Stir the cornstarch mixture into the vegetables and sauce in the pot and bring to a boil.

12. Cook, whisking, until thickened, about 3 minutes. Press "Cancel".

13. Return the chicken to the pot and stir gently. 

ʻumikūmāhā 14. Serve over rice. 

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Tuna! Pasta! Salad! Roasted!

Combine all these ingredients and a few more, you will have a meal people will enjoy. Put on some Italian music, little wine, garlic bread...I can go on forever...

Tonno! Pasta! Insalata! Arrostito! (Italian)

Serves 4

1 16-ounce (455 g) canned skipjack or yellowfin, wild tuna in water, drained

jar of roasted red peppers, rinsed, sliced

chopped organic red onion

organic capers, rinsed, chopped

2 Tbs. (30 ml) (dairy-free) yogurt

2 Tbs. (30 g) chopped basil

1 Tbs. (15 ml) olive oil

organic lemon juice

crushed organic garlic clove

(gluten-free) pasta

uno 1. Cook pasta as directed on the package.

due 2. In one bowl, mix the tuna, 1/3 0f the jar of red peppers, onions, and capers.

tre 3. Purée the yogurt, basil, oil, lemon, garlic, and rest of the red peppers. 

quattro 4. Drain and rinse the pasta.

cinque 5. Add the tuna mixture with the sauce.

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Garbanzo Salad

 A Greek salad full of protein with a Mediterranean vinaigrette hits the spot for a luncheon. 

Σαλάτα Garbanzo (Greek)

/saláta garbanzo/

Serves 6 (12 cups/1,560 g)

Salad /Σαλάτα (saláta):

diced organic red onion

1 can (15 ounces/430 g) organic garbanzo/chickpeas, drained

chopped organic each: red, orange, and green peppers

chopped organic cucumber

dairy-free goat or feta cheese

cut organic cherry tomatoes in half

sliced organic avocado

chopped parsley

ένα / EN-a/ 1. Soak the onions in cool water.

δύο /THEE-oh/ 2. In a large bowl, add the ingredients except the parsley.

Salad dressing/Σάλτσα σαλάτας (sálta salátás):

2 1/2 Tbs. (360 ml) each: organic lemon juice, olive oil, and red wine vinegar

minced organic garlic

oregano, Himalayan salt, and black pepper

τρία /TREE-a/ 3. Whisk the ingredients.

Peperation/Παρασκευή (paraskeví):

τέσσερα /TESS-air-uh/ 4. Drain the onions.

πέντε /PEN-day/ 5. Add the bean mixture.

έξι /EX-ee/ 6. Toss in the dressing.

εφτά /EF-TA/ 7. Marinate in the refrigerator for at least 30 minutes.

oκτώ /oc-TOH/ 8. Sprinkle parsley on top before serving.

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Mexican Turkey Casserole (Crockpot)

Mexican food has lots of flavors but can be time consuming. But prepare it in a crockpot saves time for other fun actives.

Cazuela de Pavo (Spanish)

Serves 8

Adjust the spices to taste.

1 Tbs. (15 ml) olive oil

1 pound (455 g) organic ground turkey

1 diced organic yellow onion

1 cup (130 g) each organic: uncooked quinoa (is GF), corn kernels, and (DF) shredded cheese

15 ounce (430 g) each organic: black beans, drained and rinsed and fire-roasted diced tomatoes keep the juice

2 1/2 cups (325 g) organic enchilada sauce

2 organic bell peppers of different colors

1 Tbs. (15 g) cumin

2 Tbs. (30 g) chili powder

1 tsp. (5 g) each: ground cloves, (Mexican) oregano, garlic powder, black pepper

1/2 cup (120 ml) water

toppings: organic

• chopped cilantro
• diced avocado
• chopped green onions
• (DF) sour cream 
• (DF) yogurt
• lime juice

uno 1.  Heat the oil over medium high in a skillet.

dos 2. Add the turkey and onions. Cook, stir until the turkey is not pink, about 5 minutes. Add to the slow cooker.

tres 3. Add the rest of the ingredients, except the cheese and toppings, in the slow cooker. Stir, cover. Cook on HIGH 2 1/2-3 hours or LOW 5-6 hours.

cuatro 4. Remove the lid and stir. Taste and adjust any seasonings. 

cinco 5. Stir in 1/2 cup (65 g) of cheese.

seis 6. Sprinkle the rest of the cheese on top.

siete 7.  Cover and cook on HIGH until the cheese melts, about 10-15 minutes.

ocho 8. Serve hot with the toppings on the side.

nueve 9. Store leftovers in the refrigerator or freeze. Reheat in the oven at 35oF (175C) or in the microwave.

Try some of the other turkey recipes:

https://veggiefernandezs.blogspot.com/search/label/turkey

or Latin American dishes:

https://veggiefernandezs.blogspot.com/search/label/Latin%20American

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Vegan Queso Dip

Queso (Spanish: cheese) is a Mexican cheese dip, but this dip has no cheese. It is easy to make for a snack or an appetizer. 

Salsa de queso vegano (Spanish)

Makes 2 cups (260 g)

1 cup (130 g) organic sunflower seeds

1 cup (240 ml) boiling water

1/4 cup (60 ml) organic lemon juice

2 organic garlic cloves, peeled and minced

1 chipotle pepper, chopped or substitute with smoked paprika + pinch of cayenne (adjust the amount for spice lovers)

1/2 cup (65 g) nutritional yeast (GF) (substitutions*)

1 tsp. (2 g) each: chili powder, ground cumin, and onion powder

garnish:

• 1 Tbs. (15 g) chopped cilantro or parsley leaves
• sliced jalapeños 

uno 1. Use a blender to chop the sunflower seeds.

dos 2. Let it set in boiling water for 10 minutes.

tres 3. Add remaining ingredients, except the cilantro/parsley and blend on his speed until creaming and smooth, about 3 minutes.

 (a) If it is too thick, add boiling water for desired consistency.

cuatro 4. Transfer to a serving bowl and top with cilantro/parsley and/or sliced jalapeños.

cinco 5. Leftovers may be refrigerated in an airtight container for 3 days.

seis 6. Serve with (GF) chips, crackers, or crudités (French appetizers of sliced or whole raw vegetables, dipped in a sauce or vinaigrette).

*Substitute nutritional yeast:

• brewer's yeast
• yeast extract
• soy sauce (not GF)
• liquid aminos (GF)
• coconut aminos
• chopped cashews
• dried or friend onion flakes
• dried mushrooms
• white miso paste
• chickpea flour
• vegan Parmesan cheese

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Pan Fried Eggs à la Mexican

 It is like Middle Eastern "shakshuka" breakfast but with a Latin flavors. 

Huevos fritos a la mexicana (Spanish)

Serves 4-6

Preheat the oven to 350F (175C)

olive oil

Mexican chorizo, crumbled

organic sweet potatoes, peeled and cut into 1/2-inch (12 mm) cubes

ground cumin, cayenne, and black pepper

diced organic onion

1/4 cup (180 ml) water

sliced organic bell pepper

5-6 organic eggs

plus:

• red pepper flakes
• sliced jalapeño
• queso fresco or other type of cheese or a dairy-free cheese
• salsa

optional: 

• diced organic tomatoes with juice
• diced green chiles

organic (gluten-free) tortillas of your choice

organic black beens, rinsed and drained as side dish

garnish: cilantro or parsley

uno 1. Heat the oil in a skillet over medium heat.

dos 2. Stir in the chorizo and cook 5-7 minutes.

tres 3. Push the chorizo to the side of the skillet and add the sweat potatoes and any spices to taste.

cuatro 4. Cook another 5-7 minutes while mixing with the chorizo.

cinco 5. Stir in the chopped onions, bell pepper, optional ingredients, and water. Cook about 5 minutes.

seis 6. Remove from the heat.

siete 7. Make 5-6 wells in the mixture with back of a spoon.

ocho 8. Crack an egg into each well.

nueve 9. Bake until the eggs are cooked as you like them, 13-15 minutes.

diez 10. Let cool for a few minutes.

once 11. Sprinkle with the cilantro/parsley, red pepper flakes.

doce 12. Serve in the skillet on the table with side blows of: jalapeños, black peans, cheese, salsa, and plate of tortillas.

 

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Caribbean Green Seasoning

Recipes change from island to island, from kitchen to kitchen. Start with this one and add flavors and textures to your own. 

Basically, it is a blend of green seasonings with cilantro, thyme, and green onions. But spice it up! Use it to marinade meats, stews, curries, rice dishes. But do not stop there!

Freeze leftovers up to a month

or make less

Need (organic if possible):

parsley or cilantro

celery

green onions

onion

ginger

garlic cloves 

peppers

chile 

optional herbs: thyme, basil, oregano, and/or rosemary

1/2 cup (120 ml) olive oil

garlic

2 tsp. (10 ml) white vinegar

1. Roughly chop the ingredients.

2. Purée all in a food process or blender.

 (a) Add little water if needed.

3. Use 2 Tbs. (30 g) per recipe

4. Freeze in ice cube trays and store in freezer bags. Thaw before using it. 

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Tofu Skewers

Tofu is also called bean curd, made of coagulating soy milk. It originated in China over 2000 years ago. 

豆腐串 (Japanese)

/tōfu kushi/

Serves 4

(Marinate for 4 hours)

1/4 cup (60 ml) (dairy-free) organic yogurt

1 red chile pepper, stemmed (Remove the seeds for less heat.)

2 organic garlic cloves

1 tsp. (2 g) each: ground coriander, turmeric, and cinnamon

1 star anise

1 1/2 Tbs. (20 ml) each: olive oil &  tomato paste

14 ounce (400 g) organic tofu

optional 

sliced: 

• zucchini
• peppers
• pineapple
• onions
• garlic
• squash
• etc.

whole:

• cherry tomatoes
• button mushrooms
• etc.

cube:

• cheese

slices of organic lime wedges

i /long e/

一 /ichi/ 1. Mix the yogurt with the other ingredients, except the tofu and optionals, in a food processor or blender.

二 /ni/ 2. Cut the tofu into 1 1/2-inch (3 cm) cubes.

三 /san/ 3. Marinate in the yogurt sauce for at least 4 hours in the refrigerator.

四 /shi/ 4. Tread the cubes onto metal skewers and cook over heat for 10 minutes.

 (a) Tread other optional items as well.

五 /go/ 5. Baste with the extra marinade sauce.

六 /roku/ 6. Serve them with a sauce*

Try "Cucumber, Mint & Yogurt Sauce": https://veggiefernandezs.blogspot.com/2021/12/cucumber-mint-yogurt-sauce.html

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