Archives for May 2010

Spanish Rice (6-8 servings)

(Print this recipe!)

Ingredients:
1 medium onion, chopped
1/2 Cup bell pepper, chopped
1 clove garlic, minced
1 teaspoon chili powder
1 28- ounce can diced tomatoes (undrained)
3/4 Cup uncooked brown rice
small can diced green chili peppers (undrained)
1 Cup vegetable broth or water
couple of dashes of hot sauce (I like Frank’s)

Directions:
Cook onion, bell pepper and garlic in a little oil until tender.

Add chili powder and cook a little more

Stir in tomatoes, rice, green chili peppers, hot sauce, vegetable broth or water, and a little salt and pepper.

Bring to a boil; reduce heat and simmer, covered, about 20 mins or until most of the liquid is absorbed

Nutrition Info. per serving:
144 cal, 3 g fat, 2 g fiber, 4 g protein

Got to shuck about 10 ears of corn today.  Genius me bought 10 ears of corn to take to my in-laws last weekend for grilling and then left them at home.  I don’t think my brain has quite caught up with the rest of me yet from finals.  So stressful! 

Anyway, now I have a whole lot of corn hanging out in my freezer just waiting to get grilled up this summer!

Thought I’d post a recipe while I was at it!  We had these enchiladas for dinner last night and they were SO good!  One tip though- spray the bottom of the pan or put some extra enchilada sauce in it because ours stuck to the bottom of the pan and didn’t come out easily.

Easy Vegan Enchiladas 

(Print this recipe!)

Ingredients:
corn tortillas- 6-8 ( if you’re conservative with your filling you could probably get 12 out of it)
1 can of enchilada sauce (I always use a big can cause I’m afraid I might run out, LOL.  You can always freeze any leftover sauce)
1 can of vegetarian refried beans
1 small can of chopped green chilis
can of corn, drained
fresh spinach (I used a bag of baby spinach)
Vegan cheese (I used the Daiya Cheddar)

Directions:
Heat refried beans in a sauce pan on the stove.  Add a little of the enchilada sauce to them to make them a little more manageable (not too much, you don’t want them to be soupy!).

Steam or sauté the spinach until wilted

Add the corn and chilis to the bean mixture (I also added some onion and bell pepper)

To make the enchiladas, spoon a little of the sauce onto a tortilla, then layer the bean mixture, spinach, and a little cheese onto the center of the tortilla.  Roll it up and place it into the baking dish.  Repeat with remaining tortillas and filling.

Cover with sauce and sprinkle with cheese

Bake covered for 20 mins at 375 F, then uncovered for an additional 10 mins.

(like my retro pan?  I heart it!  I have two of them- I can’t believe my mom parted with them, they’re too cool for school!  I think I lucked out- they’re surprisingly expensive in antique stores.  I also have some mini ones- love them too!)

I spent yesterday afternoon and this afternoon as well in the kitchen channeling my inter mad scientist and baking up a storm!!

First I made these yummy peanut butter chocolate bars from my newly purchased cookbook, The Joy of Vegan Baking.

They are YUM, but I think I’m going to do a little bit of tweaking to the recipe, mad scientist style!

Then it was cupcake time!!

I’ve looked through lots of cupcake recipes and I decided that I should just come up with my own little version!   Then on to some buttercream.  I kind of combined/tweaked two different recipes and came up with something pretty delicious!  I think I want to do a tiny bit more tweaking to it.

Here’s my afternoon creation…

vanilla AND chocolate!  nom nom nom!!!

I need some practice with piping the icing, but other than that they look fab!  I haven’t gotten to try one yet- I’m waiting until after dinner, but I can’t wait! 

Bring on that sugar rush…

Yup, I’ve got some MAD baking skillz!!!  Oh and I’ve got a ton of cupcakes in my fridge now, anyone want some?