Sweet Potato Tortilla Stew

This is a new version of a tortilla soup recipe I posted a while ago... but this version is a) more delicious and b) corn free (since that's our new issue around here.)

You do need to make your own enchilada sauce, which I do ahead of time and freeze. Depending on your allergy issues, you can use a can of some sauce that works for you, or make your own. (But it's a really good recipe and freezes well.)

Enchilada Sauce recipe:

If you can get your hands on tomatillos, then peel, dice and throw those in the blender or food processor (about 2-3 cups worth)

If you can't, I've been using a jar of this per batch of tomatillo salsa. (these are larger batches of sauce, to allow for freezing some)

Ok, so either a jar of tomatillo salsa or blended tomatillos.

1 cup raw green pumpkin seeds

4 cups veggie stock

1 medium yellow onion

6 cloves garlic, pressed or minced

2 T chili powder

2 tsp coriander

2 tsp brown rice syrup

1/2 tsp salt

pepper to taste

Saute the onions & garlic together with the spices in a stock pot. Pour in the broth and the salsa/tomatillo puree and bring to a boil over medium heat. Reduce the heat to medium-low and cook for about 15 minutes.

veggie oil

1 onion, minced

1 package Upton's Chorizo-style seitan (corn free!)

3-4 cloves garlic, pressed or minced 

1 1/2 cups enchilada sauce

2 cups veggie stock

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

salt and pepper to taste

2-3 sweet potatoes, pre-baked

1 diced tomato

1 T tomato paste

4 (6 inch) tortillas, cut into strips and cooked on a griddle

You can either microwave the sweet potatoes until they are soft, or bake them in the oven. I do one or the other, depending on how much prep time I have. I bake them with the skins on, and once they're soft and cooked, soak them in a large bowl of cold water. This wrinkles the skin and makes it really easy to remove, as well as cooling the exterior so you can actually touch and remove the skin. Once you've removed the skin of the sweet potatoes, dice them.

In a large pot, sauté the onions and the garlic in the veggie oil. Once the onions are cooked well, add the seitan and saute for a few minutes. Add the seasoning and diced tomatoes, and saute a few more minutes. 

Once the tomatoes and seasoning have cooked a little, add the sweet potatoes, stock, enchilada sauce, and tomato paste. Cook for about 10 minutes. At the end of the cooking time, cook your tortillas on a griddle, slice, and add to the stew. Simmer for a few more minutes and serve!

In a separate bowl, mix the enchilada sauce and stock. Add the chile powder, cumin, salt and/or pepper. Add this mixture to the pot with the onions and Quorn, bring to a boil, then reduce heat to low. Mix in the beans and tomatoes. Cook the tortillas on a griddle until cooked enough for tacos, and then slice into strips and add to stew. Simmer until heated through. 

Vegan Spinach Pesto Stuffed Shells

These were *amazing*

Start with homemade tomato sauce w/ vegan Italian sausage:

• 1 package Upton's Naturals Italian Sausage style seitan
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 1 (15 ounce) can canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley

I saute the seitan with the onions & garlic, browning the seitan a bit. The rest of the ingredients- the crushed tomatoes, tomato paste, tomato sauce, water, sugar, seasonings, salt, pepper, and parsley (if you have it) go in the crock pot. When the seitan/onions/garlic is done, add that to the crock pot and turn on low for 6-8 hours (while you're at work.)

Corn-free note- I've been using Eden Organics for canned tomatoes and beans because their canned stuff is completely free of citric acid, which may or may not be corn.

OK, so once your sauce is done, make the spinach pesto ricotta filling (adapted from the Veganomicon):

• 1 lb extra firm or firm tofu
• 2 tsp lemon juice
• 2-4 cloves garlic, pressed or minced
• 1/4 tsp salt
• ground pepper
• 1/2 cup minced basil leaves
• 1/4 cup pinenuts
• 2 T olive oil
• 2-3 cups baby spinach

I used my Cuisinart, and simply blended everything together, putting in the spinach last. Set aside (you can even make ahead of time and refrigerate it.

Cook up some pasta shells- the ones I used were actually brown rice shells, and I used them because the other brands at the store had lots of potential corn ingredients- various vitamin additives to the flour that are completely unnecessary. These were very good, tasted just like regular pasta. And the packaging promises you can't overcook them. But, they take about 20 minutes to cook.

After you cook your shells, spread a layer of sauce on the bottom of your pan, stuff each one with ricotta filling, and then pour more sauce on top of the shells (I think I used about 2/3 of the sauce.) Bake for 30 minutes at 350F.

Enjoy!!

What Goes Well with Leftover Enchiladas? Pumpkin Soup!

Yes really. Especially when it's goat cheese & seitan chorizo enchiladas and spicy pumpkin soup!
This is a slightly modified recipe from a cookbook called "The Complete Vegan Cookbook" which is actually where the beginnings of my goat cheese enchilada recipe came from.

The recipe in the book is Pumpkin-Rice Soup with Sage & Allspice, and I encourage you to try it as written, but I'm posting what I actually ended up making (since I didn't have all the ingredients on hand, and I made only a partial batch, because I only had 1 cup pumpkin.)

1.5 (ish) cup vegetable broth
1 cup pumpkin
3 cloves minced garlic
1/6 cup basmati rice
1/2 tsp sage
1/4 tsp salt
a few sprinkles allspice
several grinds black pepper
1/3 cup almond milk
1 Tbsp lemon juice
1/4 cup chopped roasted walnuts

In a stockpot, saute the minced garlic in a little oil until just a tiny bit crispy. Add the stock & pumpkin, cover and bring to a boil over medium-high heat, then add the rice, sage, salt, allspice, and pepper. Reduce the heat to medium-low and simmer uncovered for about 20 minutes, or until the rice is tender. Stir frequently. Add the almond milk and lemon juice and heat until steaming. Serve hot with roasted walnuts on top.

Makes 2 bowls, perfect for a second meal of...

Goat Cheese Enchiladas!
10 corn tortillas
1 package seitan chorizo (I love Upton's,) crumbled
half an onion, chopped
1 can green enchilada sauce
8 oz goat cheddar, grated

Saute the onions until clear, then add the crumbled seitan, and saute until a little browned. Remove from heat and set aside. Coat the bottom of a baking dish big enough for two rows of enchiladas with a thin layer of the sauce, and then pour a little sauce on a plate. Warm the tortillas and then dip both sides in the sauce on the plate, and fill with chorizo/onion mixture and goat cheddar. Roll and place seam down in the pan. I can get 5 enchiladas in 2 rows with this amount. Pour the remaining sauce on top of the enchiladas, then sprinkle the remaining cheese on top. Cover with foil and bake at 350F for 20 minutes. Let stand, uncovered, for 5 minutes before serving- they're less gooey this way, and stay together. Great with beans & rice or Pico de Gallo chips & Tomatillo salsa.

Enjoy!!