Family-Friendly Fiesta: Vegan Enchilada Casserole and Sauce

I was once treated to a delicious vegan layered casserole containing all the fixings for enchiladas. It was an awesome idea, and when I asked for the recipe, I received an earful of advice on making my own refried beans, my own cashew cheese, pureeing my own tomato sauce...

I have seven kids.

Ain't nobody got time for makin' every ingredient from scratch.

I was able to simplify and revamp the recipe using Daiya Deliciously Dairy-Free shreds, canned tomatoes and beans. I've been making it for years, and the family loves it. Dare I say it's nearly as good as the scratch-baked version?

You be the judge, after creating this version:

Enchilada Casserole and Sauce

Sauce:

1 green bell pepper, diced
1 white or yellow onion, diced
1/4 c. water

1/4 c. cane juice crystals or natural sugar

1 - 14.5 oz. can petite diced tomatoes (juice included)
1 - 15 oz. can tomato sauce
1 - 6 oz. can tomato paste
1 t. garlic powder
1/2 t. ground black pepper

In a medium pan, cook bell pepper and onion with water over medium heat until vegetables are soft, and water is absorbed.

Add cane juice crystals or natural sugar and continue to cook for two minutes, caramelizing onions.

Add diced tomatoes, tomato sauce, tomato paste, garlic powder and black pepper. Mix well and cover.

Reduce heat and simmer for 10 minutes, stirring occasionally, then remove from heat. Set aside.

Casserole:

1 batch Enchilada Sauce (above)
10 medium-sized tortillas (corn, wheat, whole grain, whatever... you decide), sliced in half
2 - 16 oz. cans vegetarian refried beans
1 c. vegan cheese shreds (I like Daiya Deliciously Dairy Free in Cheddar flavor), divided
1 - 3.8 oz. can sliced black olives, drained
1 c. sliced green onions

Preheat oven to 350 degrees.

In bottom of an oiled 9-inch by 13-inch casserole dish, spread one cup of Enchilada Sauce.

Arrange five half-tortillas over top of sauce.

Spread one can of vegetarian refried beans over top of tortilla layer.

Arrange five more half-tortillas over the top of the beans. Spread a cup of Enchilada Sauce over the tortillas, and sprinkle half a cup of "cheese" shreds over the sauce.

Add another five half-tortillas, and spread the second can of refried beans over the top.

Add another layer of five half-tortillas.

Pour another cup of Enchilada Sauce over the last layer of tortillas, then scatter drained olives and sliced green onions over the top.

Cover with foil and bake for 30 minutes.

Remove from oven, remove foil and sprinkle remaining half cup of "cheese" shreds over top. Return to oven, uncovered, for 15 minutes to melt "cheese."

Remove from oven and let stand for about 10 minutes before slicing and serving. Garnish with guacamole, salsa and vegan sour cream, if desired.

"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Chipotle Chocolate Chip Cake: Sexy, Feel-Good Fare

I don't trust people who don't like chocolate. There, I've said it. Allergies? Sure, I can understand allergies, but a person who doesn't like chocolate? Something just ain't right, there.

Research has unearthed a plethora of health benefits attributed to chocolate consumption. (For my "Three Amigos" fans... What is a plethora?)



Firstly, regular chocolate eaters may frequently have a lower Body Mass Index (BMI).

Secondly, chocolate is full of antioxidants, when processed correctly.

Thirdly, chocolate may reduce risk factors for heart disease.

Finally, eating chocolate may -- for women -- increase sexual libido and arousal response.

I'm sorry, but a person's gotta have a pretty hearty grudge against chocolate to not like all that.

And hot peppers? Well, they release endorphins, the pleasure hormone. So, pairing chilis with chocolate provides a perfect combination for sexy, feel-good, fare.

SEXY IS GOOD.

Let's make some sexy cake!

Chipotle Chocolate Chip Cake


1 2/3 c. unbleached flour
1 c. cane juice crystals or natural sugar
1/4 c. cocoa powder
1 t. baking soda
1/2 t. sea salt
1 t. ground chipotle powder
1 c. water
1/3 c. oil
1 t. apple cider vinegar
1/2 t. vanilla extract

1/2 c. non-dairy chocolate chips

Directions:

Preheat over to 350 degrees.

In a large bowl, combine flour, cane juice crystals, cocoa powder, baking soda, salt and chipotle powder.

Stir together until well-mixed.

Add water, oil, vinegar and vanilla and stir until smooth and blended.

Pour into a greased 9-inch round baking pan.

Sprinkle chocolate chips over top of cake batter and bake for 35 to 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

Allow cake to cool for 10 minutes before removing from pan, then get your sexy on!

"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Vegan Salted Cashew Crispy Marshmallow Bites

Sometimes, a lady needs chocolate. And a salty snack. And a little protein. And maybe, just maybe, a little extra extemporaneous sugar thrown in, for good measure. Those premenstrual cravings must not be ignored, for the sanity of the woman, and those around her.


If you know what's good for you, you'll deliver the chocolate.

Judith J. Wurtman, PhD, has written about the science of sweet carbohydrates, and how they relate to premenstrual symptoms, and agrees that a little chocolate can go a long way toward easing premenstrual symptoms. For most women, this is no secret, but seeing it in print - and authored by a doctor - should provide some measure of validation and cause for celebration.

Let's celebrate, shall we?

These tasty treats are super-rich, so even one or two should satiate those chocolate cravings, the sprinkle of sea salt on top adds a little extra finish of flavor, and the cashews and puffed rice provide a satisfying crunch. Best of all, these take very little time to throw together!

Salted Cashew Crispy Marshmallow Bites

1 - 10-oz. bag vegan (gelatin-free) marshmallows (I use Dandies)
1/2 c. chopped cashews
1 c. puffed rice cereal
2 - 10-oz. bags dairy-free chocolate chips 
1/2 t. sea salt

If your marshmallows are large, cut them into quarters and place in a medium mixing bowl.

Add chopped cashews and puffed rice cereal and stir.

In a small saucepan, melt chocolate chips over lowest heat possible, stirring until smooth and pour-able.

Pour melted chocolate over marshmallow mixture and stir well, coating all ingredients with chocolate.

Spoon mixture into a well-"buttered" (use vegan margarine) 9" x 13" baking dish. Use the back of a spoon or a spatula to evenly distribute the contents, spreading until level-ish. (It will still be lumpy, due to the shape of the marshmallows, but you're going for a more or less uniform depth in the pan.)

Sprinkle sea salt over chocolate mixture.

Chill until chocolate is "set," then turn the baking dish upside down on a sheet of waxed paper. If the contents appear "stuck" in the pan, rub the bottom with a warm (not hot), wet washcloth to melt the margarine. That will release the candy.

Use a large knife to cut into pieces, and enjoy! Store leftovers in a sealed plastic bag in a cool place... like your desk drawer at work.Or maybe your purse. And the top of the closet, where the kids won't find them. And...

"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

Cheater's Vegan Strawberry Shortcakes

With most of a hectic, emotionally draining week behind me, I settled down last night for a moment of peace and a jolt of java.

Naturally, the moment didn't last. It never does when you have seven kids, you know.

"Mooooooommmm! We need dessert," Snugglebug demanded. Have I mentioned she's six years old, and actively seeking a small country to dictate? Nothing too extravagant, you understand... Just a nice, little "starter" nation.

I was exhausted, and experienced enough to know negotiating with a future dictator was futile, and a bit of an accountability issue -- I'd promised dessert if she met her behavior goal this week, and she did.

When it comes to desserts, I've set the bar fairly high. After all, my and William Maltese's collaborative love of sweets resulted in Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us. Now that my name is on a dessert cookbook, I'm expected to bring it when it comes to the final course... No more popping open a bag of Oreos and arranging them on a plate as if they're actually homemade.

However, that doesn't mean I have to spend hours in the kitchen to whip up something sweet. (Though, to be honest, I sometimes enjoy doing just that -- especially if I can find an afternoon to myself. Ah, sweet sanctuary!) Nope... I totally cheated, and used a baking mix to rock out a tasty, impressive dessert in less than 20 minutes. The recipe, adapted from one found on the back of a Bisquick Heart Smart (did ya know it's VEGAN?!) box, goes like this:

Cheater's Vegan Strawberry Shortcakes

2 cups fresh or thawed frozen strawberries
3 T. cane juice crystals or natural sugar
1 c. Bisquick Heart Smart baking mix
2 T. cane juice crystals or natural sugar
1/3 c. non-dairy milk
Vegan sour cream for garnish (I use Tofutti Sour Supreme)

Preheat oven to 425 degrees.

Slice strawberries into a medium bowl. Sprinkle with three tablespoons cane juice crystals or natural sugar. Stir together, and set aside.

In another medium bowl, combine baking mix, two tablespoons cane juice crystals or natural sugar and non-dairy milk. Stir into a soft dough.

For smaller shortcakes, use a generously rounded tablespoon to drop dough onto an ungreased baking sheet.

For larger shortcakes, divide dough into four sections, then drop onto baking sheet.

Bake for 9 to 12 minutes. The tops should just begin to turn golden.

Remove from oven and allow to cool for two minutes, then slice the shortcakes horizontally into a "top" and "bottom" while still warm.

Place bottom of shortcake on a plate, top with sugared strawberries, then replace top of shortcake. Spoon more sugared strawberries over top.

Garnish with a dollop of vegan sour cream, and enjoy!

"Like" Sexy Vegan Mama on Facebook, and order your copy of Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, today! Don't forget to swing by The Gonzo Mama's place to see what she's up to.

Vegan "Cheese" Stuffed Shells

Organic jumbo pasta shells were on sale. As the mother of seven precious little monsters, I rarely pass up a good sale, so I grabbed a couple boxes, and shoved them into my pantry, thinking I'd dream up something to stuff them with, later.

"Later," it turns out, is about two months after purchase. No matter... These were divine!









Vegan "Cheese" Stuffed Shells

1 - 12 oz. package jumbo pasta shells

1 lb. extra firm tofu
Few splashes non-dairy milk
8 oz. vegan cream cheese (I use Tofutti Better Than Cream Cheese)
1 - 8 oz. package Daiya or other vegan cheese shreds
1 c. cashews
1/4 c. nutritional yeast
1 t. garlic powder
1/2 t. black pepper
1/4 t. chipotle chili powder or other red pepper
Handful fresh basil
A can or jar of prepared pasta sauce (or make your own)

Cook pasta shells according to package directions. Drain and set aside.

Preheat oven to 375 degrees.

In a blender or food processor, blend tofu and enough non-dairy milk to make smooth.

Add cream cheese, and process until well-blended and creamy, using a little bit more non-dairy milk, if needed.

Remove from blender and pour into a large mixing bowl.

In blender or food processor, pulse the vegan cheese shreds a few times to chop finely. Add to cream cheese mixture and stir well.

In a coffee grinder, blender or food processor, whiz the cashews into a fine powder. Add to cream cheese mixture and thoroughly mix.

Add nutritional yeast, garlic powder, black and red pepper and stir well.

Finely chop basil and add, giving the entire mixture one final, thorough stir.

Pour enough pasta sauce into a large casserole dish to lightly cover the bottom.

Using a pastry bag without a decorator's tip, or a plastic bag with the corner cut off, squeeze enough of the cheese mixture into each pasta shell to fill the inside.

Arrange the filled shells in the casserole dish and pour remaining sauce over the shells, smothering and covering them so they don't dry out while baking.

Cover casserole dish with foil and bake for 35 minutes, then enjoy!

Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us

Is your pantry full of hard-to-pronounce ingredients like xanthan gum, agar agar and agave?

Yeah... Mine, neither.

That doesn't stop me from creating delicious vegan desserts with "regular" ingredients which can be found at most major grocery stores, and I've put the recipes together in a sweet vegan cookbook, co-authored with international best-selling author William Maltese.

It was just released, and you can find it on Amazon, here.

These recipes are perfect for vegans, vegetarians, those watching their cholesterol, and the veg-curious, as they're not complex or intimidating. Infused with humor, Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us is the perfect cookbook for beginners and accomplished chefs alike.

I hope you love the recipes as much as I loved creating them!

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Where Have You Bean All My Life? 5-Bean Salad Recipe

Sometimes, you can't improve on a classic. But sometimes... sometimes there's a little room for improvement.

Such is the case with the classic 3-bean salad offered up at delis, picnics, potlucks and salad bars across the nation. Sure, three beans is fine, but -- five beans are better!

1 - 15 oz. can dark red kidney beans
1 - 15 oz. can butter beans
1 - 15 oz. can garbanzo beans
1 - 14.5 oz. can cut wax beans
1 - 14.5 oz. can cut green beans
1 green bell pepper, cut into thin strips
1 small onion, cut into thin strips
1 c. cane juice crystals or natural sugar
1 c. vinegar (I use white, but you may use apple cider vinegar, if you wish)
1/2 c. canola or olive oil
garlic powder to taste
pepper to taste

Optional:

handful fresh cilantro, chopped


Drain and rinse beans.

In a large bowl, combine rinsed beans, bell pepper and onion.

In a blender, combine cane juice crystals, vinegar, oil, garlic and pepper. Blend until cane juice crystals dissolve.

Pour oil mixture over beans, adding fresh cilantro if used, and stir well.

Chill before serving.

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Winter Comfort Food: Cheesy Onion Rice Casserole

These cold winter days are really prompting me to seek out comfort foods, like hot soups, casseroles and sinful fried things. Oh, and cheese... lots and lots of cheese. I basically want to make myself a cheese sandwich, pour myself a cheese cocktail, and settle into a toasty cheese bath, but... Oh. Yeah... I'm vegan. *frowny face*

ENTER: VEGAN CHEESE SUPERHERO (who, by the way, looks awesome in tights)

Oh, Vegan Cheese Superhero! Thank goodness, you're here! It's a real emergency... I have a criminally large hankerin' for some cheese!

Never fear, Sexy Vegan Mama! With the help of viable vegan cheese substitutes, like Daiya Deliciously Dairy Free shreds, you can enjoy those comfort foods right alongside your omnivorous loved ones.

Oh, you really ARE a hero! *bats eyelashes and swoons into a cheese-fueled fantasy*

Ahem... Anyway, I love this casserole, not only for its cheesy, melty, gooey goodness, but also for its piquant onion aroma and flavor, as well. I served scoops of the casserole atop large, broiled tomato slices. I think it would also be fab over grilled zucchini slices.

Cheesy Onion Rice Casserole

1/4 c. vegan stick margarine (I use Nucoa)
1/4 c. unbleached flour
1/2 t. crushed oregano
1/2 t. dried basil leaves
1/2 t. garlic powder
1/2 t. black pepper
1/2 t. paprika
1 1/2 c. non-dairy milk
1 T. stone ground mustard

1 medium onion, diced

4 oz. (half a package) Daiya Deliciously Dairy Free "cheddar" shreds

1 T. egg replacer powder, mixed with 4 T. warm water (I use Ener-G)
1 c. fresh or frozen peas

6 c. cooked brown rice

Heat oven to 350 degrees.

In a heavy sauce pan over low heat, melt margarine.

Stir in flour, oregano, basil, garlic powder, pepper, and paprika.

Add in non-dairy milk and mustard, stirring well over heat until thoroughly combined.

Fold in onion and "cheese."

Finally, add in prepared "egg," stirring completely to ensure even distribution throughout cheese mixture.

In a large bowl, combine peas and rice with cheese mixture, mixing well.

Pour into a greased 9" x 13" casserole dish.

Sprinkle top with paprika, and bake for 35 minutes.

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Pumpkin Spice Mini Cupcakes with Maple Cinnamon Cream Cheese Frosting

Happy Vegan MoFo!

It was a busy, busy week, followed by a busy, busy weekend. Somewhere in the chaos, I'd forgotten I'd signed up to make treats for the elementary school carnival. Yikes!

In a panic, I threw open the cupboards and pantry, scrambling to assemble the ingredients for my almost-famous Derby Gurlz Double Mocha Mini-Cupcakes with Coconut Almond Cream Cheese Frosting.

Now, the Sexy Vegan Mama family has two cars, and three drivers currently arm wrestling over who gets to drive them. Y'all might find it hard to believe, but arm wrestling is not my gift. That's how, when I realized I was out of both almond extract and cocoa powder, I was forced to improvise due to a lack of transportation to the grocery store.

The result - through a tremendous stroke of luck and a prayer - was fabulously Fall-ish, and completely scrumptious.

Pumpkin Spice Mini Cupcakes

1 2/3 c. unbleached flour
1 c. cane juice crystals or natural sugar
1 t. baking soda
1/2 t. fine sea salt
1/4 t. ground cloves
1/4 t. nutmeg
1/4 t. cinnamon
1/2 c. water
1/3 c. canola or olive oil
1 t. apple cider vinegar
1/2 c. canned pumpkin pie filling

Preheat oven to 350 degrees.

In a large bowl, combine flour, cane juice crystals, baking soda, salt, cloves, nutmeg and cinnamon.

Add water, oil and apple cider vinegar, mixing well by hand or with a stand mixer.

Beat in pumpkin pie filling and continue beating for two minutes or so; until batter is light and creamy.

Line mini cupcake tins with paper liners. Tip: Spray inside of papers with a small blast of non-stick spray before filling for easy cupcake removal after baking!

Fill cups about 2/3 full with batter.

Bake for 10 to 12 minutes, or until a toothpick inserted into middle comes out clean.

Makes 48 mini cupcakes.



Maple Cinnamon Cream Cheese Frosting


1/2 c. vegan stick margarine, firm (I use Nucoa)
4 oz. Tofutti Better Than Cream Cheese (half of an 8 oz. tub)
1 t. maple extract
1/2 t. ground cinnamon
About 4 c. vegan powdered sugar

In a large bowl, cream together margarine and cream cheese with a handheld electric mixer or stand mixer.

Add maple extract and blend well.

Beat in cinnamon.

Add powdered sugar, one cup at a time, until desired consistency is achieved.


Decorating Notes:

I used a Wilton #21 star tip to pipe icing onto my Pumpkin Spice Mini Cupcakes.

Hope you find these as frightfully fun as my family did (I had to make another batch for the carnival after most of the originals mysteriously disappeared. I suspect GHOSTS... EEEEEEK!)!

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Jicama Avocado Salad with Strawberry Vinaigrette

Happy Vegan MoFo! We're on the downhill side of the Vegan Month of Food, but that doesn't mean we're coasting... I'm still whipping up easy, family-friendly recipes!

Speaking of families -- and we were, right? -- my blog is a contender for the Circle of Moms Top 25 Food Allergy Mom Blogs, and as we move into the last 24 hours of voting, I'd appreciate your vote! No registration is required -- just a click on the VOTE button here. That's it! So easy! Thank you in advance for your support!

Call me a freak, but I have a great appreciation for the "weird" vegetables so many people say they don't like. I suppose it all comes down to preparation, but I'm shocked when I hear folks say they don't care for squash, eggplant, beets, and other wonderful plant foods... Like jicama.

Jicama is entirely underrated, if you ask me. (And you did, right?) It's high in B vitamins and calcium. If you ask me, we should all be gorging on jicama. It's typically eaten raw, and finds itself on veggie platters or sprinkled with lime juice and dusted with chili powder.

It was raining, but I wanted the natural light for these photos!

I'm quite accustomed to seeing jicama of the one- to two-pound size, but my last visit to the produce section offered Goliath-sized vegetables (three and a quarter pounds!) -- more than I could possibly cut up for school lunches with any hope of consumption before going bad.

So, I whipped out my mandoline (the phrase "whipped out my mandoline" makes me feel gangsta) and created a salad. A yummy one.


Jicama Avocado Salad with Strawberry Vinaigrette

4 c. shredded jicama (I used my mandoline; you can use a vegetable grater, if desired)
2 large carrots, grated
2 medium to large avocados, pitted, peeled and cubed

12 - 14 fresh ripe strawberries, rinsed with tops removed
1/8 c. balsamic vinegar
1/4 c. olive or canola oil
1/8 t. ground ginger
2 - 4 T. cane juice crystals or natural sugar (adjust to sweetness of berries and taste)

1 T. black sesame or poppy seeds

Baby spinach leaves


In a large bowl, combine shredded jicama and grated carrot, tossing to mix.

Add cubed avocado. Don't mix, yet. The avocado is more fragile, so we'll only mix it once, after pouring on the dressing.

In a blender, combine strawberries, balsamic vinegar, oil, ginger and cane juice crystals and puree until cane juice crystals dissolve.

Immediately pour strawberry vinaigrette over jicama, carrots and avocado.

Sprinkle with seeds, then gently toss all ingredients together, being careful not to "smoosh" the avocados.

Serve on a bed of baby spinach leaves, and top with cut strawberries.

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