What this blog is and what it isn't

This is a food blog with recipes and ideas for using the seasonal vegetables from your garden, friend's gardens and community supported agriculture shares (CSA). If you haven't checked out a CSA in your area, it is worth your time to check out what is available to you, and LOCAL HARVEST is a great place to start.

I am trying oh so hard to become a Forks over Knives type vegan, with no animal products of any kind and no added oil. I have given up meat, fish, dairy, eggs and most processed foods and am moving toward the goal of no oil. While you will find eggs, dairy and oil in my earlier recipes, the goal is not to use them anymore.

Some of my earlier recipes include dairy and eggs, but I am moving away from that, I am endeavoring to create delicious all vegan no fat added recipes.

Saturday, January 21, 2012

Enchilada Casserole

Even though the winter has been quite mild there is still very little local fresh produce to be had. I am working hard to create winter comfort food recipes that are mostly vegan. My transition to becoming a 'herbivore' has been slow. Although I have cut out using dairy at home completely, I still eat out frequently and find myself consuming dairy at restaurants.
Last night I was inspired by another blog post to create my own version of a vegan enchilada casserole.

About 8 servings

Preheat oven to 400 degrees
Spray a 9x13" baking pan with cooking spray

Ingredients

About 12 corn tortillas
2 cans refried beans
1 can black beans
1 can chipotle or chili ready tomatoes
1 jar (16 oz.) chipotle enchilada sauce (divided into four parts)
1 sm. can sliced olives
1/2 Cup chopped onion
1 sm. can green chili peppers

Saute the onion in a small skillet or place them in a glass dish covered with plastic wrap and microwave them for a minute or two.
Open the cans of refried beans place them in a mixing bowl, open the can of tomatoes and drain the juice into the beans, stir the juice in well in order to thin them a little.
Pour some of the enchilada sauce in the bottom or your baking pan just to coat the bottom, then place four corn tortillas in the bottom of your baking pan overlapping them.
Start layering your ingredients, refried beans, onion, green chilies, black beans, tomatoes, cover with a bit of the enchilada sauce, then layer on four more tortillas, repeat your layering, finally place on four more tortillas cover with the rest of the enchilada sauce and black olives.
Bake for 20 minutes in the prehated oven, let stand for 5 to 10 minutes before cutting into 8 pieces and serving.

Serve with fresh guacamole and some salsa and you will never miss cheese in this dish!

Guacamole
2 Avocados
2 Cloves fresh garlic
1 lime
1/4 tsp. Kosher salt

Pit the avocados and mash the fruit in a small bowl, mince the garlic and make it into a paste by sprinkling the kosher salt and a bit of lime juice on the minced garlic and rub with the flat side of a knife. Add the mixture and the juice of the entire lime. Stir.
Cover tightly until ready to serve.
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