Vegetarian Enchiladas

Everyone will enjoy vegetarian enchilades for dinner tonight!

Serves: 4-5

Prep Time: 25 min

Cooking Time: 20 min

Total:  45 min

Ingredients

1-2 tbsp. olive oil
2 cloves garlic, pressed
1 medium onion, diced
1 jalapeno pepper, chopped
1 tin (19 oz) black beans, drained and rinsed
1 1/2 cups frozen corn, thawed
1 1/2 cups white mushrooms, chopped
9-10 small (6") corn or wheat tortillas
1 cup Monterrey Jack or Mozzarella cheese, grated
1/4 cup green onions, chopped

Sauce
1 tbsp. oil
1/2 tsp. cumin
1 tsp. Mexican chili powder, or more to taste
1/3 cup tomato paste
3/4 cup water
2 tbsp. flour
salt and pepper

Directions

1. In a large pot, prepare the enchilada filling by heating oil and sauteing onion and garlic until lightly browned.
2. Add jalapeno pepper and mushrooms, stirring well and cooking for 3-4 minutes. Add corn and black beans, salt and pepper to taste.
3. In a small saucepan, make the sauce by heating oil on low and adding flour to form a thick paste. Add spices, heating until fragrant, about 1 minute. Combine water with tomato paste in a separate dish. Slowly add liquid mixture to flour and spice mix.
4. To assemble the enchiladas, place a tortilla on a plate. Fill with about 1/3 cup prepare filling and roll, tucking the ends in. Place in a large casserole dish.
5. Repeat with remaining tortillas and filling, arranging them side by side in the dish.
6. Pour sauce over the enchiladas and top with grated cheese and green onions.
7. Cover and bake in a preheated oven at 350 F for 20-25 minutes, until thoroughly warmed and cheese has melted.
8. Serve immediately with a side of salsa, guacamole and sour cream.

Garlic Scapes and Mushroom Pasta

Garlic scapes add a delicious flavour and crunch to this easy to make pasta dish.

Serves: 4

Prep Time: 10 min

Cooking Time: 20 min

Total:  30 min

Ingredients

4 servings of spaghetti, linguini or fettucini pasta
1 tbsp. olive oil
4 garlic scapes, trimmed and chopped
2 cups crimini mushrooms, washed and chopped
salt and pepper
fresh shaved Parmesan cheese, optional

Directions

1. In a large pot boil water and cook pasta according to directions on package.
2. In a frying pan, heat oil and saute garlic scapes for 2 minutes, until bright green.
3. Add mushrooms and saute for another 2-3 minutes.
4. Season with salt and pepper to taste.
5. Portion hot pasta on to a plate and top with garlic scapes and mushrooms. Garnished with Parmesan cheese and serve immediately.

Roasted Grapes and Brussels Sprouts

Grapes transform roasted Brussels spouts into an exciting sweet and savoury side dish.

Serves: 4-6

Prep Time: 10 min

Cooking Time: 30 min

Total:  40 min

Ingredients

1 1/2 lbs. Brussels sprouts, washed and halved
1 lb. red seedless grapes
2 cloves garlic, minced
1-2 tbsp. olive oil
1/2 tbsp. dried thyme leaves
salt and pepper

Directions

1. On a large, high rim baking sheet toss all ingredients together. Arrange Brussels sprouts cut side down on the baking sheet and roast in a preheated oven at 375 F for 20-25 minutes, until tender.
2. Serve immediately.

Recipe from realsimple.com

Kohlrabi, Carrot and Apple Salad

Kohlrabi gives a nice light peppery flavour to this super crunchy salad.

Serves: 3-4

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

1 head kohlrabi, peeled and cut into matchsticks
1 carrot, peeled and chopped
1 apple, cored and chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1 tbsp. white wine or apple cidar vinegar
1 tbsp. sesame oil
salt and pepper, to taste

Directions

1. With a sharp knife cut the "branches" off the kohlrabi and peel using a vegetable peeler.
2. Cut into matchsticks using a mandolin, julienne peeler or knife.
3. In a bowl toss all ingredients together. Taste and adjust seasoning if necessary.
4. Serve chilled or at room temperature.

Adapted from sassyradish.com

Cabbage, Carrot and Seed Slaw

The mayonnaise will not be missed in this creamy coleslaw salad!

Serves: 4

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

2 carrots, peeled and grated
1/2 small cabbage, finely shredded
2 tbsp. sesame seeds, toasted
1 tbsp. poppy seeds
1 green onion, or small bunch of fresh chives, chopped
salt and pepper

Dressing
3 tbsp. olive oil
2-3 tbsp. fresh lemon juice
2 tbsp. plain yogurt
1/2 tsp. dry mustard powder

Directions

1. Toss carrots, cabbage, sesame and poppy seeds in a large bowl until combined.
2. To make the dressing place all ingredients in a small jar and shake to combine.  Taste and adjust if necessary.
3. Pour dressing over salad, sprinkle with chives and serve.

Recipe from Vegetarian Bible (2008), p. 157.

Homemade Mayonnaise

Literally whip up your own mayonnaise in minutes with this super easy recipe!

Serves: 1 1/4 cups

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1 organic egg
1 cup olive oil
1/4 tsp. salt
1/2 tsp. dry mustard
2 tbsp. white vinegar

Directions

1. Thoroughly wash the shell of egg with soap and water. Dry well and crack egg into the work bowl of a food processor or blender.
2. Add 1/4 cup oil, salt, mustard and vinegar, blending for 2-3 minutes. Scrape sides of bowl as needed.
3. Add a thin steady stream of the remaining oil while blending, until it turns into the consistency of mayonnaise.
4. Transfer to an airtight glass jar and refrigerate until needed.

Recipe from food.com

Creamy Grape Salad

Juicy grapes are coated in a creamy sweet dressing for this yummy grape salad. Garnish with pecans and enjoy!

Serves: 5-6

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

4 cups seedless red or green grapes, stems removed, washed and halved
4 tbsp. sour cream
3 tbsp. plain cream cheese, softened
1/2 tbsp. brown sugar, maple syrup or agave
1/4 tsp. vanilla extract
1/3 cup toasted pecan pieces, to garnish

Directions

1. In a small bowl cream together sour cream, cream cheese, vanilla and sweetener. Taste and adjust sweetness if necessary.
2. In a large bowl toss grape halves with dressing.
3. Keep refrigerated until serving. Garnish with pecan pieces.

Penne with Spicy Tomato Sauce

Penne tossed in a spicy tomato sauce is a super easy dinner where everyone will want seconds!

Serves: 6-8

Prep Time: 20 min

Cooking Time: 25min

Total:  45 min

Ingredients

3 cups dry penne pasta, wheat or rice
2 1/2 cups plain pureed tomatos
1-2 tsp. red chili flakes
1-2 tsp. dried oregano
2-3 tbsp. olive oil
1 medium onion, diced
2-3 cloves garlic, pressed
1 large green or red bell pepper, chopped
6-7 button mushrooms, washed and chopped
salt and pepper

Directions

1. Prepare pasta as directed on package by cooking in a large pot filled with boiling water.  Drain and return to pot. Toss with 1 tbsp. olive oil.
2. To make the sauce, heat remaining oil in a sauce pan. Saute onion and garlic until translucent. Add chili flakes and oregano, bell pepper and mushrooms, stirring well and cooking for another 3-4 minutes until tender.
3. Add tomato puree and salt and pepper to taste.  When sauce is heated pour over penne and stir until well combined.
4. Serve immediately with a side of salad, fresh bread or garnished with grated Parmesan cheese.