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!!

Delicious Tortilla Stew

This stew was a modified version of several online recipes... and it is delicious. And SPICY.

veggie oil

1 onion, minced

1 package Quorn Chik'N Tenders (defrosted)

3-4 cloves garlic, pressed or minced

liberal amount of taco seasoning

1 can green (medium heat) enchilada sauce

1 1/2 cups veggie stock

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

salt and pepper to taste

1 (15 ounce) can black beans, drained and rinsed

1/2 (14 ounce) can diced tomatoes, preferably fire roasted

4 (6 inch) corn tortillas, cut into strips

In a pot, sauté the onions and the garlic in the veggie oil. Once the onions are cooked well, add the Quorn. Sauté together for a few minutes (until the Quorn seems softer) and add the taco seasoning. I usually mix the taco seasoning into the sauté so everything is coated with little granules, and then add a little water and mix- just enough water to dissolve the seasoning and coat everything evenly.

Cook until you think the Quorn has absorbed enough of the taco seasoning flavor- maybe 10 minutes. You can even brown it a little if you want.

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. 

Garnish with goat cheese or fake sour cream and enjoy!!

One of my Favorite Soups

Squash Apple Sweet Potato Soup
Originally uploaded by zombie amelia

This is one of those recipes that I've made a million times. I've made it for family dinners, work pot lucks... in fact, I've tried to bring other things to work pot lucks, but my several of my coworkers insist on this soup.

It's from one of my favorite cookbooks- How it All Vegan - which has a lot of great recipes.

The other good part about this is that it's one of those recipes that's so easy- cut everything up and throw in a pot and cook.

I always end up making a double batch, because the recipe calls for 2 cups butternut squash, and whatever butternut squash I buy, I always have double. It freezes well, though.

Squash Apple Sweet Potato Soup
1 medium onion, chopped (I actually use half an onion)
1 tsp oil (for frying the onion)
2 cups veggie stock
2 cups butternut squash, peeled and diced
2 cups sweet potatoes, peeled and diced
2-3 apples, peeled, cored, and diced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1/4 tsp cayenne pepper (if you put in the called for 1/4 tsp cayenne, this soup is going to be incredibly hot. I put in maybe an 1/8 tsp for a double batch)

In a large soup pot, sauté the onions in oil until translucent. Add the stock, squash, apples, sweet potatoes, and all seasonings. Mix and bring to a boil. Turn the heat to low and simmer for 30 minutes or until all the pieces are soft. Take 3-4 ladles of soup out and puree in the blender, then return creamed soup to pot and mix and cook for a few more minutes.

Enjoy!!