Creamy "Chicken" Enchiladas

I've been tinkering with this recipe for a little while, in both vegan and non-vegan forms. This version we made tonight is by far the best so far, and I think it's finally ready for prime time.  Additionally, I think this qualifies as our first true contribution to the world of vegan eating, it being an invention entirely of our own.  And I have to say, it's pretty darn tasty.

Ingredients

12            wheat tortillas
18 oz       chicken substitute (the best is Beyond Meat brand, found at Whole Foods and Sprouts)
8 oz         non-dairy cream cheese (Toffuti brand is our preferred)
1-2 cups  non-dairy cheese, grated (Daiya brand is our preferred)
25 oz       green enchilada sauce
8 oz         diced green chilies
8 oz         black beans
1/2 cup    corn
1              medium red onion
1/2 cup    fresh cilantro, loosely chopped
1 cup       pico de gallo (fresh salsa)
10 oz       guacamole
1 Tbsp    Mexican seasoning of your choosing (we did a combination of taco and adobo)

Preparation

1 - Preheat the oven to 350 degrees
2 - Take the "chicken" and cut it into about 1/2 inch cubes
3 - Sautée onions in sauce pan until translucent
4 - Combine chicken, cream cheese, green chilies, black beans, corn, onions, and seasoning in a large mixing bowl.  Mix with a rubber spatula until everything is well mixed together
5 - Put a few spoonfuls of enchilada sauce on the bottom of a 9x13 pan and spread it so it coats the bottom of the pan
6 - Divide mixture into twelve equal parts and put each portion into the center of a tortilla
7 - Roll the tortillas up with the mixture inside and line the pan with them.
8 - Pour the remainder of the enchilada sauce slowly over the top, allowing it to seep down into the rolled up tortillas
9 - Sprinkle the grated cheese over the top and put in oven to bake for 30 minutes
10 - Pull enchiladas out of the oven and divide into 8-10 portions
11 - Once on serving plates, put a couple spoonfuls of pico de gallo on top, sprinkle cilantro and serve with guacamole on the side.

Makes approximately 8-10 servings

Banana French Toast

This is a very easy breakfast and its really delicious.  I continue to be amazed at how I can effectively eat all my favorite non-vegan dishes using only plant-based ingredients, without really missing out on flavor or texture

Ingredients

1 loaf    of your favorite bread

1 cup     non-dairy milk (we use almond)

1            large banana

1 tsp      cinnamon

Preparation

1 - Put the milk and banana into a blender and blend on low until well mixed (you just don't want to totally pulverize the banana)

2 - Pour mixture into  a shallow bowl or flat bottomed dish, add cinnamon

3 - Heat up a skillet, or frying pan and lay down a coat of cooking spray

4 - Slice bread to desired thickness

5 - Place bread in mixture, making sure both side get fully covered, and let it sit in there long enough to make sure the liquid soaks well into the bread

6 - Pull bread out of the mixture and place on skillet.  Turn bread slices over periodically until both sides are golden brown.

7 - Serve with fruit, syrup, or whatever else you normally like on your french toast

Makes about 10-12 pieces of toast, depending on the size of the slices.

Thai Peanut Salad

This has quickly become one of our household favorites.  It started out as a lettuce wrap, but we quickly learned, with help of Natalie's mom, that it is just easier (and frankly better) as a salad.

Ingredients

Peanut Sauce Ingredients
(makes about 2 cups)

1/2 cup     peanut butter
1/2 cup     warm water
1/3 cup    sweet chili sauce
5 Tbsp     low sodium soy sauce (or liquid aminos)
3 Tbsp     rice vinegar
1/2 cup    non-dairy milk (we use almond)
3 Tbsp     maple syrup
1/2 tsp     garlic powder
1/4 tsp     ginger

Salad Ingredients

1 cup      Peanut Sauce
8 cups     chopped lettuce or spring mix
1/2 cup   cooked brown rice
1 lb         firm tofu, cut into 1/2 in cubes
1/2 Tbsp Olive Oil
1/2 cup   shredded carrot
1 cup      raw, shelled edemame
1/2 cup   roasted peanuts
2             champagne mangos, cut in 1/2 inch cubes
2 Tbsp    unhulled sesame seeds

Preparation

1 - Put all peanut sauce ingredients into a blender, combine until well blended, set aside
2 - Heat up olive oil in sauce pan, brown tofu for about 5 minutes, add about 1/4 cup of peanut sauce, continue to cook until the sauce reduces and starts to bunch up and stick to the tofu (and the pan)
3 - Sprinkle sesame seeds over tofu in the final stages of cooking
4 - prepare salad by placing lettuce in a large salad bowl, layer on rice, cooked tofu, carrots, edamame, peanuts and mangos.
5 - Drizzle remaining 3/4 cup of peanut sauce, toss salad

Makes about 4 large salads, or 6-8 side salads.

Chick Pea Salad Sandwich

This is a really great, crunchy, sweet chicken salad style sandwich.  With all the beans, vegannaise and bread it tends to be a little high on calories (500-ish per sandwich), but it sure is worth it.

Ingredients

2               (15 oz) cans of garbanzo beans, drained and rinsed
1 cup       celery, diced
1/2 cup    dried cranberries
1/2 cup    pecans, chopped
1/2 cup    green onions, thinly sliced
1/2 tsp     salt
1/2 tsp     pepper

Dressing Ingredients

6 Tbsp     veganaise
4 Tbsp     apple cider vinegar
1 Tbsp     pure maple syrup
Zest of 1 lemon
Juice of 1 lemon

To Serve

Your favorite whole grain bread
Lettuce to garnish

Preparation

1 - Combine dressing ingredients in a small bowl and set aside.
2 - In a medium bowl, mash garbanzo beans with a fork.
3 - Add all remain ingredients, including dressing, to the beans and mix well
4 - serve immediately or let chill in the refrigerator