Easy Vegan Tamale Pie

Today my school district called a snow day. It has been snowing off an on for several days and finally the accumulated snow and the road conditions added up to a day off! Snow days are the best.

I had some leftover chili from my favorite vegan chili recipe and decided to turn it into a tamale pie. I have been thinking about this for quite awhile and figured it was time to satisfy this craving.

Easy Vegan Tamale Pie

Ingredients:

2 1/2 - 3 cups of your favorite vegan chili (I used leftovers from this recipe)

1 tbsp flax meal
3 tbsp water

1/2 cup soy milk
1/2 tsp vinegar (I like to use apple cider vinegar)

1/2 cup corn flour (masa)
1/2 cup whole wheat flour
2 tsp baking powder
rounded 1/4 tsp salt

1/8 cup vegetable oil
3 tbsp maple syrup

1/2 cup vegan cheddar cheese (optional)

Directions:

Preheat oven to 375 degrees. Lightly spray an 8 inch cast iron skillet with cooking spray.

Pour the vegan chili in the bottom of the skillet.

In a small measuring cup, mix the flax meal and the water to completely combine.

In another measuring cup, combine the soy milk with the apple cider vinegar and set aside to let curdle.

Next, combine the dry ingredients in a mixing bowl, which is the corn flour, whole wheat flour, baking powder and salt.

Then add in the wet ingredients which are; the flax and water mixture, the soy milk, vegetable oil and maple syrup. Stir until the batter is just combined.

Sprinkle the vegan cheese (if you are using it) on top of the chili in the skillet. Then dollop scoops of the cornbread batter on top. Put it in the preheated oven and bake for 25 minutes.

Let it set for about 5-10 minutes after it comes out of the oven and then serve with vegan sour cream, guac, cilantro, and fresh tomato if you would like.

Nutrition Facts

Serving Size 152 g

Amount Per Serving

Calories  248 Calories from Fat  100

% Daily Value*

Total Fat  11.1g 17%

Saturated Fat  3.5g 18%

Trans Fat  0.0g

Cholesterol  16mg 5%

Sodium  574mg 24%

Potassium  549mg 16%

Total Carbohydrates  31.6g 11%

Dietary Fiber  5.6g 22%

Sugars  6.3g

Protein  7.7g

Vitamin A 6% • Vitamin C 3% Calcium 11% • Iron 23%

Nutrition Grade B+

* Based on a 2000 calorie diet

Banana Cinnamon Muffins

Banans and cinnamon complement each other in this home made vegan muffin. I love to have these handy for breakfast. With some nuts, fruit, and coffee I am set for the morning.

Banana Cinnamon Muffins

Ingredients:

1/4 cup soy milk
1 tsp vinegar (apple cider works well, or you can use regular white vinegar)

2 ripe bananas, mashed

1/3 cup natural sugar
1/3 cup vegan brown sugar
1/3 cup vegetable oil

1 2/3 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Directions:

Preheat your oven to 375 degrees.  Spray a muffin pan with non-stick cooking spray.

Combine the soy milk and the vinegar in a measuring cup and set aside to let curdle.

Mash the bananas in a small bowl.

In a large mixing bowl combine the sugars, vegetable oil, and vanilla. To that add the soured soy milk and the mashed bananas and stir again to combine.

Then add the dry ingredients which are the flour, soda, salt and cinnamon. Mix until it is just combined. Pour the batter into the prepared muffin pan and sprinkle the tops with t tsp sugar, then add a sprinkle of cinnamon to each as well. Bake in the preheated oven for 18 minutes, let cool and enjoy.

Nutrition Facts

Serving Size 59 g

Amount Per Serving

Calories 175 Calories from Fat 57

% Daily Value*

Total Fat 6.4g 10%

Saturated Fat 1.2g 6%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 205mg 9%

Potassium 101mg 3%

Total Carbohydrates 28.0g 9%

Dietary Fiber 1.1g 4%

Sugars 12.5g

Protein 2.2g

Vitamin A 0% • Vitamin C 3% Calcium 1% • Iron 5%

Nutrition Grade B-

* Based on a 2000 calorie diet

Kale and Kidney Bean Soup

Served alongside warm bread and a salad this soup makes a great meal.

Kale and Kidney Bean Soup

Ingredients:

2 tsp olive oil
1/2 onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
1 clove garlic, minced
1/4 tsp crushed red pepper flakes
1/4 tsp crushed dired rosemary
1/2 tsp dried thyme
1 tbsp nutritional yeast
1/2 pound washed, trimmed and cut kale leaves
4 cups vegetable broth
4 cups water
1 15 oz can kidney beans, rinsed and drained
5.5 oz tomato or vegetable juice
salt and pepper to taste

Directions:

In a large soup pan, heat the olive oil. Add the diced onion to the olive oil and let it cook down until it is softened and starting to turn translucent. Next, add the diced carrot and celery to the pot and let those cook for about 7 minutes or so. Then add the garlic and give that a stir. Let the garlic heat through for only about a minute and then add the spices and the nutritional yeast. The 1/2 pound of prepared kale goes in next, followed by 4 cups of vegetable broth, the water, beans, and tomato juice. Let this come to a boil then lower the heat and simmer for 20 minutes. I like to sprinkle a bit more nutritional yeast over the top before serving...yum.

Nutrition Facts

Serving Size 359 g

Amount Per Serving

Calories 102 Calories from Fat 18

% Daily Value*

Total Fat 2.0g 3%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 465mg 19%

Potassium 547mg 16%

Total Carbohydrates 14.4g 5%

Dietary Fiber 5.7g 23%

Sugars 1.7g

Protein 7.7g

Vitamin A 119% • Vitamin C 68% Calcium 8% • Iron 10%

Nutrition Grade A

* Based on a 2000 calorie diet

Rice and Lentils with Caramelized Onions (Mujadarah)

Made from cheap and humble ingredients, this dish is so much more than the sum of its parts. The basmati rice smells wonderful while cooking, the caramelized onions are simply magical, and the red lentils cook down to blend with the rice. All in all this dish is the best in healthy vegan comfort food.

I was first introduced to this middle eastern dish when I saw it in Isa Chandra's Veganomicon cookbook. I tried it, loved it, and have made several different versions since then. I like to make this dish with soaked rice. I start the rice in a saucepan and add the lentils towards the end of the cooking time. In the meantime, the onions are caramelizing, and when it all comes together it is so satisfying.

Rice and Lentils with Caramelized Onions (Mujadarah)

Ingredients:

2/3 cup brown basmati rice, soaked
1 1/3 cup water

1 cinnamon stick (or a dash of cinnamon)
pinch of cayenne
pinch of allspice
pinch of coriander
1 tsp cumin
1 tsp dried parsley

2/3 cup red lentils
1 cup of boiling water

2 medium-large onions
1/3 cup olive oil

1 tsp salt, divided
1/4 tsp black pepper

Directions:

Cover the rice with water and add a splash of lemon juice. Leave the rice to soak overnight in the fridge.

Pre-heat your oven to 400 degrees.

Drain and rinse the rice and put it in a saucepan. Add the 1 1/3 cups of water and all the spices (cinnamon stick, cayenne, allspice, coriander, cumin, and parsley) and give it a gentle stir. Let the rice come to a boil, then lower the heat, cover, and let it do it's thing for 30 minutes. At the 30 minute mark, add the red lentils and the additional cup of boiling water to the rice. Give it a quick stir, cover and let simmer for another 20 minutes.

While the rice and lentils are cooking, prepare your onions. Cut off both ends of each onion and then slice them down the center. Place the onion cut side down on your cutting board and thinly slice the onions into half moons. Put the onions in a rectangle baking dish and toss with the olive oil to evenly coat. Bake for about 40-60 minutes, stirring every 15-20. They are done when they are golden brown, and even starting to blacken a bit on some of the ends. I find they do better when on the bottom rack of my oven, and when I start to stir them more frequently towards the end (about every 10 minutes). Babysitting these onions is worth the effort, because they totally transform and get a wonderful depth of flavor that stands out and makes the dish. When the onions are done, sprinkle 1/2 of the salt (1/2) tsp over them as well as the black pepper and stir, let the onions rest in a warm oven, until the rice and lentils are done.

When the rice is done, remove the cinnamon stick and add the other 1/2 tsp of salt. Toss gently and pour into a serving dish. Pour the onions over the rice, sprinkle with more parsley and dig in!

For 6 servings. Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 185 g

Amount Per Serving

Calories 263 Calories from Fat 105

% Daily Value*

Total Fat 11.7g 18%

Saturated Fat 1.7g 8%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 395mg 16%

Potassium 292mg 8%

Total Carbohydrates 33.0g 11%

Dietary Fiber 7.7g 31%

Sugars 2.0g

Protein 7.5g

Vitamin A 1% • Vitamin C 6% Calcium 3% • Iron 12%

Nutrition Grade B

* Based on a 2000 calorie diet

Spicy Maple Brussels Sprouts

These are very simple to make and really yummy. The salty sweet coating with a bit of spice is perfect on these little cabbages. Love them!

Spicy Maple Brussels Sprouts

Ingredients:

12 oz frozen brussels sprouts
1 tbsp olive oil
1 tbsp maple syrup
scant 1/2 tsp salt
1/4 tsp black pepper
1/4 - 1/2 tsp cayenne pepper

Directions:

Preheat your oven to 400 degrees. Toss the brussels sprouts in the olive oil, maple syrup, salt, pepper, and cayenne. Spread them on a baking sheet, and bake for 30 minutes. Give them a stir to turn them halfway through the cooking time.

Serves 3. Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 125 g

Amount Per Serving

Calories  107 Calories from Fat  46

% Daily Value*

Total Fat  5.1g 8%

Saturated Fat  0.8g 4%

Cholesterol  0mg 0%

Sodium  29mg 1%

Potassium  460mg 13%

Total Carbohydrates  15.0g 5%

Dietary Fiber  4.3g 17%

Sugars  6.4g

Protein  3.9g

Vitamin A 18% • Vitamin C 160% Calcium 4% • Iron 9%

Nutrition Grade A

* Based on a 2000 calorie diet

Mochi "Cheese" Pizza with Mushroom "Sausage"

My son is allergic to dairy and has never tasted cheese. Occasionally he will comment how good pizza looks in the commercials. They always show the classic shot of a piece of pizza being pulled away from the whole with the cheese stretching between, and he wonders what that tastes like.

He has tried mochi, which is a traditional Japanese food made from glutinous sweet rice. I think they pound the rice to activate the gluten until it eventually becomes this mass of sticky rice. When cooked, it stretches just like cheese. We typically serve it fried in sesame oil with a touch of soy sauce and it does stretch just like the pizza in the commercials when prepared that way.

To give my son that experience of the "cheesy" slice of pizza, we use mochi on top. Paired with mushroom "sausage" this is a really awesome vegan pizza experience. It does take some work, but I love to spend the time making homemade dough. It smells amazing and is fun to work with.

This recipe goes in several stages. You start with the dough, and while that rises, you make the mushroom sausage. Then you punch down the dough (after an hour) and let it rise for another 30 minutes, while you chop veggies for toppings and make your mochi "cheese". Finally, you roll out the dough, top it with your favorite toppings and bake for 10 minutes or so.

Mochi "Cheese" Pizza with Mushroom "Sausage"

Pizza Crust Ingredients:

1 cup warm water
1 tbsp agave nectar
1 package instant active dry yeast
1/2 cup whole wheat flour

1/2 cup warm water
2 tbsp olive oil
1 1/2 tsp salt
1 cup whole wheat flour
2 1/2 - 3 cups all purpose flour

Pizza Crust Directions:

Combine the 1 cup of the warm water, agave nectar, yeast and 1/2 cup of the whole wheat flour in a large mixing bowl and let sit for 20 minutes to bubble up. Next add in the remaining 1/2 cup of warm water, the olive oil, salt, 1/2 cup whole wheat flour, and 2 cups of the white flour. This should start to pull together into a shaggy dough. Turn it out onto a heavily floured board and knead for 7 minutes, adding more flour as needed. You do want the dough to be slightly moist and tacky because that makes a lighter crust, so don't add too much flour. Put the dough into a bowl with a drizzle of olive oil. Roll the dough around in the olive oil to coat it so it doesn't dry out while it is rising. Cover the bowl with the dough with a towel and set aside for an hour to let rise.

You can refrigerate this dough after the first rise (or freeze it) until you are ready to use it. I will often make the dough on a weekend and then stick it in the fridge for dinner during the week. Once the dough is ready your pizza comes together quickly.

Mushroom Sausage Ingredients:

1/2 pound fresh mushrooms (shittake is really good, I have also used portobello and button)
3 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp fennel seed
1/4 tsp chili powder
1/2 tsp salt
1/2 tsp liquid smoke

Mushroom Sausage Directions:

Preheat your oven to 350 degrees. Wash and chop the mushrooms (be sure to remove any tough stems). Toss the chopped mushrooms with the olive oil, garlic powder, fennel, chili, salt and liquid smoke and put on a baking sheet. Bake for 45 minutes, stirring every 15 minutes or so until they are starting to crisp up.

Mochi "Cheese" Ingredients:

4 inch square of mochi
1/2 cup water
4 drops toasted sesame oil
1 tsp soy sauce
1/2 tsp vinegar

Mochi "Cheese" Directions:

Heat the mochi in the water over low heat in a saucepan. As the water starts to simmer, the mochi will melt and start to become the consistency of melted cheese. Add the sesame oil, soy sauce, and vinegar. Keep warm, until you are ready to spread on your pizza.

Pizza Directions:

Preheat your oven to 475 degrees. If you have a pizza stone, you can stick that in the oven to preheat as well.

Prepare your dough, by dividing it into three and rolling out the dough into pizza rounds. Top with your favorite pizza sauce, the melted mochi, the mushrooms, and your favorite toppings. Bake in the oven for 10-13 minutes.

This recipe makes 3 small pizzas, or 18 slices total.

Nutrition Facts

Serving Size 106 g

Amount Per Serving

Calories 158 Calories from Fat 39

% Daily Value*

Total Fat 4.3g 7%

Saturated Fat 0.6g 3%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 304mg 13%

Potassium 77mg 2%

Total Carbohydrates 26.1g 9%

Dietary Fiber 1.2g 5%

Sugars 1.4g

Protein 3.8g

Vitamin A 0% • Vitamin C 2% Calcium 1% • Iron 11%

Nutrition Grade B

* Based on a 2000 calorie diet