Cheesy Creamy Roasted Potato and Kale Enchiladas

The weather is changing slowly but surely and it’s time for lots of oven baked comfort foods! I like to make large “casserole” type dishes to last a few days that way I don’t have to cook every night.

I recently subscribed to Farm Fresh to You and I just got my first box of farm fresh organic produce delivered right to my door! They have prices and boxes to fit every family size. If you live in their delivery area (most of California) and are interested I can give you a promo code to save $10 off your first box, just send me a message through my contact page.

Anyway, the contents of the box was what inspired my enchiladas. I got a lovely bunch of Dino Kale and some Potatoes among other things. What better way to welcome Fall than a hot pan of Enchiladas!

These enchiladas aren’t super saucy but they are super creamy. I used Trader Joe’s vegan Enchilada Sauce and it was a bit too spicy for my taste so I diluted it, if you want it saucier you will need two bottles of it. I also got this wonderful idea for my cheese from Jackie at VeganYackAttack.

Cheesy Creamy Roasted Potato and Kale Enchiladas © The Queen V Kitchen 2013

Roasted Potatoes and Kale © The Queen V Kitchen 2013

Cheesy Creamy Roasted Potato and Kale Enchiladas © The Queen V Kitchen 2013

Cheesy Creamy Roasted Potato and Kale Enchiladas

Ingredients

• 12 corn tortillas

For the filing

• 8 Yukon Gold Potatoes
• 1 bunch of Dino Kale, stems removed
• 1-2 cloves of Garlic, chopped
• 2 tsp. Salt
• 1 tsp. Cumin
• 1 tsp. Chili Powder
• 1 tsp. Garlic Powder
• 2 TBSP Olive Oil

For the Sauce

• 1 12oz. jar of Trader Joe’s Enchilada sauce, 2 jars if you want it really saucy
• 1/2 cup Raw Cashews, soaked
• 1/2 cup Daiya Cheddar Shreds

For the Cheese

• 1 1/2 cups Daiya Cheddar Shreds
• 1/2 cup Raw Cashews, soaked
• 1/2 cup water

Directions

1. First add the cashews to a large bowl and cover with about 2 1/2 cups of boiling water.
2. Set aside.
3. These will be nice and soft by the time you are ready to use them in the next steps, or if you plan ahead you can just soak them overnight in cool water.

For the filling

1. Preheat oven to 425 degrees.
2. Prepare your steamer, bring water to a boil.
3. Cube Potatoes and add to steamer, cover and steam for 10 minutes.
4. Finely chop the Kale, set aside.
5. While the potatoes are steaming add 1 TBSP of olive oil and the garlic to a sauté pan.
6. Sauté Garlic for about a minute then add Kale and 1/2 cup water and let simmer until tender, about 10-15 minutes.
7. Remove Potatoes from the steamer and place on a foil lined baking sheet.
8. Add remaining TBSP of oil and all the spices to the potatoes and toss to coat.
9. Roast Potatoes in the oven for about 15-20 minutes or until nicely browned.
10. Once the potatoes are done add them to the pan with the kale and stir to combine, mashing some potatoes and leaving some whole.
11. Set aside.
12. Turn oven down to 350 degrees.

For the sauce

1. Add sauce, cheese and cashews to your high-speed blender.
2. Blend until completely smooth.
3. Pour into a bowl and set aside.

For the cheese

1. No need to rinse the blender, just add the cheese, cashews and water.
2. Blend until completely smooth.

Assembly

1. Spread some sauce in the bottom of a 9×13 pan, just enough to cover it.
2. Warm the tortillas, in whatever way you see fit, so they won’t break when you roll them.
3. Spread some cheese on the tortilla.
4. Add a scoop of the potato mixture.
5. Roll up and place in pan.
6. Repeat with remaining tortillas.
7. Spread remaining cheese over the enchiladas.
8. Cover with the remaining sauce.
9. Bake at 350 degrees for 30 minutes.
10. Remove from oven and garnish with Black Olives and Avocado slices.
11. Enjoy!

P.S. Don’t be intimidated by the steps, it was more work writing this recipe than it was to actually make it. 🙂

Cheesy Creamy Roasted Potato and Kale Enchiladas © The Queen V Kitchen 2013

Carrot Bundt Cake with Pineapple Buttercream

Here we are at the last day of VeganMofo 2013. I’m so happy that I was able to take part this year and although I didn’t reach my goal of posting every day, I did reach 16 posts and I’m pretty proud of that. I have gained a lot of inspiration this month from everybody that participated and I’m looking forward to sharing some of my favorites with you in the weeks ahead. I also want to give a huge thank you to everyone who visited my blog, left kind comments and shared my recipes, it felt amazing to be so well received and filled my heart with unending happiness. Thank You! Now on to the good stuff!

Oh Carrot Cake how I love thee! Rich and moist, studded with walnuts and pineapple and topped with a delicate pineapple buttercream, this cake is just amazing! It does take some time though. It really needs to cool completely and be refrigerated overnight before you eat it and it’s best kept in the fridge and served cold, trust me on this.

Carrot Bundt Cake with Pineapple Buttercream © The Queen V Kitchen 2013

Carrot Bundt Cake with Pineapple Buttercream © The Queen V Kitchen 2013

Carrot Bundt Cake with Pineapple Buttercream

Ingredients

For the Cake

• 3 cups Whole Wheat Pastry Flour
• 2 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1 tsp. Cinnamon
• 1 tsp. Salt
• 1/4 tsp. Cloves
• 1/4 tsp. Nutmeg
• 1 cup Coconut Sugar
• 2/3 cup Sugar
• 2/3 cup Coconut Oil
• 1 14oz. can of Coconut Milk
• 1/4 cup Almond Milk
• 1/4 cup Pineapple Juice
• 2 tsp. Vanilla
• 2 cups Shredded Carrot
• 3/4 cup Finely Shredded unsweetened Coconut
• 3/4 cup Chopped Walnuts
• 1 20oz. can of Crushed Pineapple in its own Juice, Drained well, but save the juice

For the Buttercream

• 1/2 cup earth Balance Buttery Spread
• 4 cups Powdered Sugar, Sifted
• 3 1/2 TBSP Pineapple Juice

Directions

For the Cake

1. Preheat oven to 350 degrees.
2. Grease and Flour your bundt pan, you can do it the old-fashioned way or use PAM spray for baking, it’s grease and flour in one step.
3. Sift the flour, baking soda, baking powder, salt and spices into a bowl and set aside.
4. Add the sugars, oil, milks, pineapple juice and vanilla to a separate large bowl and mix well with a whisk or wooden spoon.
5. Add the dry to the wet in two batches, mixing well with a wooden spoon.
6. Fold in the carrots, coconut, drained pineapple and walnuts.
7. Pour batter into the bundt pan.
8. Bake for an hour and ten minutes.
9. Remove from the oven and let cool for about 20 minutes.
10. Invert your bundt pan onto a cooling rack to release the cake.
11. Allow to cool for several hours before placing it in the refrigerator.

At this point I usually leave it in the fridge overnight and make the buttercream in the morning, then frost the cake and put back in the fridge until ready to serve.

If you don’t already have a covered serving dish that will fit your bundt cake you can get a container from your local grocery store bakery, they have cake containers of all sizes and you can usually get one for less than $1.00.

For the Buttercream

1. Add the butter and sifted powdered sugar to your mixer.
2. Beat on low-speed until is starts to clump together.
3. Add Pineapple juice one tablespoon at a time, mixing thoroughly between additions.
4. Frost your chilled cake with an offset spatula.
5. Now  cut a slice of that bad boy and Enjoy!!

Remember to keep this cake refrigerated.

Carrot Bundt Cake with Pineapple Buttercream © The Queen V Kitchen 2013

 

Source: Inspired by Coconut Lemon Bundt Cake from Veganomicon

 

Cilantro Pepita Pesto Vinaigrette

We may be nearing the end of the official VeganMofo but for me every day is VeganMofo! I hope you enjoyed all the recipes I’ve posted so far. I have something special planned for the finale but until then there is this: Cilantro Pepita Pesto Vinaigrette, that’s a mouthful isn’t it?

This recipe was inspired by a salad I use to get before I was vegan.

Cilantro Pepita Pesto Vinaigrette on a Garden Chop Salad. © The Queen V Kitchen 2013

Cilantro Pepita Pesto Vinaigrette

Ingredients

• 1 cup Cilantro
• 1/3 cup Pepitas
• 1/4 cup Olive Oil
• 2 TBSP Lemon Juice
• 1/2 tsp. Salt
• 2 1/2 tsp. Vegan Parmesan
• 1 tsp. Red Wine Vinegar
• 2 TBSP Water

Directions

1. Place everything except oil and water into your food processor.
2. Blend on high and scrape down sides for about a minute.
3. Turn to low-speed and slowly drizzle in the oil.
4. Scrape down sides and add water and blend until you reach a thick dressing type consistency. You can add more water if needed, a little at a time.
5. That’s it!
6. Enjoy on your favorite salad, over steamed veggies or use as a dip.

My favorite Salad is a Garden Chop. Simple to prepare and it looks so pretty on a plate. Just take between a 1/4 -1/2 cup of your favorite veggies and arrange in a row, you can even put a bed of greens down first. In the picture above I used Heirloom Tomatoes, Pearl CousCous, Black Olives, Chickpeas, Hearts of Palm and Artichoke Hearts. You can use whatever you have on hand, dried fruit and seeds are a great addition too.

Shiitake Bacon

I have never used Shiitake Mushrooms for anything other than making Bacon but after reading about the health benefits I’m going to find other ways to add them into my diet. They are a good source of iron and B vitamins as well as being an immunity booster. Something I didn’t read about though was how they are like asparagus if you know what I mean.

This is one of my favorite ways to make bacon. It’s amazing how these mushrooms can cook up to that bacon flavor and texture. A little chewy, a little crunchy and a lot of yummy! What’s your bacon of choice? Tempeh, Coconut, Seitan or Tofu? Do you have a favorite that I haven’t named?

Shiitake Mushrooms © The Queen V Kitchen 2013

Shiitake Bacon © The Queen V Kitchen 2013

Shiitake Bacon

Ingredients

• 7 oz. of Shiitake Mushrooms, I use two packages from Trader Joe’s
• 2 TBSP Olive Oil
• 2 TBSP Tamari
• 1 TBSP Maple Syrup
• 1 tsp. Liquid Smoke
• 1/4 tsp. black pepper
• 1/4 tsp. salt

Directions

1. Preheat oven to 325 degrees.
2. Wipe clean the mushrooms with a paper towel.
3. Slice mushrooms into thin pieces, set aside.
4. Whisk remaining ingredients together in a large bowl.
5. Add mushrooms to the marinade and toss with your hands until completely coated and liquid is absorbed.
6. Spread mushrooms on parchment lined baking sheet and bake for 45 minutes.
7. Set your timer in 15 minute increments and stir every 15 minutes.
8. Keep a close eye on them during the last 15 minutes to make sure they don’t burn.
9. Let cool, and enjoy!

You can serve these along side breakfast, top on a salad, pile on a sandwich or just eat them by themselves as a tasty snack!

Shiitake Bacon Breakfast Plate © The Queen V Kitchen 2013

 

Pepita Cheese Sauce

I’m slowing my roll with VeganMofo so I won’t be posting every day but on this 16th day I’d like to share with you my Pepita Cheese Sauce Recipe.

When I first became Vegan I would make cheese sauce using my old method of making a roux, adding in lots of Almond Milk, bags of Daiya and Blocks of Follow your Heart Cheese. It was a daunting and expensive task, not to mention probably not the healthiest. Then a friend shared a simple recipe with me. I couldn’t believe based on the ingredients that it would taste anything like cheese, but it did and I’ve used it ever since!

I’ve made some changes to it to suit my taste. I’m sure this would work with any nut or seed you have on hand but the Pepitas give it a nice earthy undertone that I like and despite their green color I’m still able to achieve that orangey cheese hue. You can use this sauce on everything from Nachos to Baked Potatoes and as a base for Cheesy Broccoli soup or my personal favorite, just eating it with a spoon. If your feeling particularly nostalgic you can add some pickled Jalapeno Juice to the sauce and it will become strangely reminiscent of movie theater nacho cheese.

Pepita Cheese Sauce on Nachos © The Queen V Kitchen 2013

Pepita Cheese Sauce

Ingredients

• Almost a 1/2 cup of Raw Pepitas
• 1 1/2 cups of water
• 1/4 cup roasted Red Peppers
• 3 TBSP Nutritional Yeast
• 2 TBSP Cornstarch
• 1+ TBSP Lemon Juice depending on taste
• 1 tsp. Tumeric Powder
• 1 tsp. Salt
• 2  heaping tsp. Onion Powder

Directions

1. Place everything into your high-speed blender.
2. Blend until completely smooth.
3. Pour mixture into a sauce pot.
4. Whisking constantly, heat over medium flame until thickened.
5. Pour it on to Nachos, Vegetables, Baked Potatoes or just eat it with a spoon.
6. Enjoy!

Carrot Halwa

Today is VeganMofo day 13 and also Freaky Friday! So I though I’d get freaky in the kitchen by using an ingredient that I know nothing about and have never used before. Cardamom. The only thing I have ever eaten that I know of that had cardamom in it was Carrot Halwa. I don’t even know if I used the right kind, green or black, crushed or pods. But I can tell you my recipe came out delicious so I guess it doesn’t matter. I’m also surprised to find out it has so many health benefits!

Carrot Halwa is a traditional Punjabi dish made with carrots, milk and ghee. It’s a sweet dessert like pudding and I Love it!  If you make your own juices at home this is a great way to use up carrot pulp, I hate wasting it and this recipe is perfect for repurposing it.

I have craved the Carrot Halwa from Bombay Spice, one of my favorite Vegan restaurants in Phoenix, ever since I left Arizona almost 2 years ago. I decided to experiment based on what I remember the taste and texture to be like and this is what I came up with. I made it with Almond Milk but had intended to use Coconut Milk (from the can) instead had I not forgotten it when I went to the store. I’m pleased with my results, however, I feel next time using the coconut milk will give me a better version of the taste and texture that I was looking for.

Carrot Halwa © The Queen V Kitchen 2013

Carrot Halwa, serves 6

Ingredients

• 2 cups Carrot Pulp, or finely grated carrot
• 2 cups Coconut Milk, canned
• 3/4 cup Sugar
• 1/2 tsp. powdered Cardamom
• 1 TBSP Earth Balance Buttery Spread
• 1 TBSP Coconut Oil
• 1 TBSP ground Pistachios, plus a bit more for garnishing

Directions

1. Add carrot pulp and milk to a sauce pot and bring to a boil.
2. Reduce heat to a low simmer and cook, stirring occasionally, for 15 minutes.
3. Stir in Sugar, Butter, Oil and Cardamom.
4. Continue to cook and stir until all liquid is reduced, about 15 more minutes or so.
5. Once all liquid is absorbed allow to cool.
6. Stir in Pistachios and transfer to a covered dish and refrigerate until completely chilled.
7. Serve with an Ice Cream Scoop and garnish with ground pistachios.
8. May be eaten warm or cold. I prefer it cold.
9. Enjoy!

Southwest BBQ Bean Loaf

Just about half way through VeganMofo and I’ve seen lots of great stuff! Today I’m sharing one of our household favorites, this Southwest Barbecue Bean Loaf. I seem to always have the ingredients handy, it’s quick to throw together and makes great leftovers too! I like to eat mine with avocado slices and ranch dressing. I hope you enjoy this recipe as much as I do.

Southwest BBQ Bean Loaf © The Queen V Kitchen 2013

 

Southwest BBQ Bean Loaf

Ingredients

• 1 15oz. can of Black Beans, drained and rinsed
• 1 15oz. can of Kidney Beans, drained and rinsed
• 1 4oz. can of diced Green Chiles
• 1/2 cup of Corn, fresh or frozen
• 1 tsp. Salt
• 1 tsp. Cumin
• 1 tsp. Chili Powder
• 1 cup Panko Bread Crumbs
• 1 cup Daiya Cheddar Style Shreds
• 1/2 cup Barbecue Sauce, I like Trader Joe’s Kansas City Style Sauce

Directions

1. Preheat oven to 350 degrees.
2. Lightly spray an 8 inch loaf pan with nonstick spray, set aside.
3. Add the beans to a large bowl and roughly mash with a fork until they can stick together but there are still some whole beans left.
4. Stir in remaining ingredients except barbecue sauce.
5. Press the bean mixture into the loaf pan with the back of a fork or a measuring cup, you want this tightly packed.
6. Spread the barbecue sauce on top.
7. Bake for 40 minutes.
8. Remove from oven and allow to rest for 5-10 minutes.
9. Serve with Avocado Slices and Ranch Dressing.

I’d like to give a special thanks to my cousin Donna who shared the original recipe with me. XO.

Source: Adapted and Veganized from SkinnyMs.

 

Caramel Apples……….Almost.

For day 10  I thought about creating the most beautiful and delicious Caramel Apples. I almost accomplished it too. Unfortunately something went wrong my caramel but I proceeded to dress up my apples anyway. They actually tasted delicious and looked nice and pretty. But I am going to have to work on my caramel recipe before I can share it with you. It tasted great and dipped perfectly, had the right texture but it seemed as though it had curdled? somehow. There was little soft bits in it, you can see below in the photo, have you ever experienced that before?

Anyway here is a picture of my Caramel Apple with Toasted Almonds and Chocolate. Now you have something to look forward to.

Glorious Chocolate Chip Cookies

Rolling into week 2 of VeganMofo and do you know what time it is? Breakfast time! And do you know what I’m having for breakfast? Cookies of course!! I’ve said it before and I’ll say it again, Cookies for Breakfast, that’s my motto! And these cookies are by far the best chocolate chip cookies I have had since I became vegan 3 and half years ago.

Pre-Vegan I had a go to recipe for chocolate chip cookies, they were just amazing, chewy, gooey little handfuls of joy. Once I became Vegan I pretty much discarded that recipe and never gave it a second thought. Until, the other day actually. I thought I could finally veganize my favorite cookies now that this wonderful product called The Vegg is available. And what better time to try it than during VeganMofo. The results were spectacular and far better than I ever remember. So without further ado I present to you my Glorious Chocolate Chip Cookies.

Glorious Chocolate Chip Cookies © The Queen V Kitchen 2013

Glorious Chocolate Chip Cookies © The Queen V Kitchen 2013

Glorious Chocolate Chip Cookies, makes 20-24 cookies

Ingredients

• 1 cup Earth Balance Buttery Spread, not the sticks
• 2 1/2 cups Whole Wheat Pastry Flour
• 2 tsp. Kosher Salt
• 1 tsp. Baking Soda
• 1/4 cup Sugar
• 1 1/4 cup Brown Sugar
• 1/4 cup Applesauce
• 1/8 cup The Vegg Yolk, prepared
• 2 TBSP Almond Milk
• 1 1/2 tsp. Vanilla
• 2 cups Chocolate Chips

Directions

*Chill dough for about an hour. Overnight is best if you can wait, trust me it’s worth it.

1. Preheat oven to 375 degrees.
2. Prepare the Vegg Yolk as directed on package to make an 1/8 cup of yolk, set aside.
3. Sift together the flour, salt and baking soda, set aside.
4. Melt butter.
5. Add sugars and melted butter to your kitchen aid mixing bowl and, with mixing paddle, cream on medium speed for a few minutes.
6. Add applesauce, vanilla, almond milk and yolk to mixing bowl and continue to on medium speed until well blended.
7. Slowly add in flour mixture until thoroughly combined.
8. Sir in chocolate chips.
9. Chill dough for about an hour. Overnight is best if you can wait, trust me it’s worth it.
10. Using a large cookie scoop place dough on to parchment lined baking sheet.
11. Bake for 12 minutes just until nicely browned.
12. Try not to eat them all at once.

Source: Adapted and Veganized from Alton Brown

Piña Colada Bars

Today I’m sharing a delicious recipe by VeganMofo’s own Isa Chandra Moskowitz. I said I was going to do a “cookbook” challenge and I’ve had my eye on this recipe for a while now. Isa’s Piña Colada bars are absolutely divine! Not too sweet or tart, just a heavenly balance of pineapple and a creamy coconut center. The recipe was printed in Vegetarian Times Magazine and you can also find it on their website HERE. Perfect for a summer luncheon or potluck, they are just so pretty to look at and the best part is they taste as good as they look.

Piña Colada Bars © The Queen V Kitchen 2013

I hope you enjoy these as much as I did! Thank You Isa!