What's Cookin Wednesday - Garden Enchilada Bake

This recipe is mainly from Peas and Thank you (seems that the web-site is not working today), with some changes by me...mostly I like dairy! :-)

1c quinoa, rinsed & drained
1 1/2 c vegetable broth (I had none, so used water)
1 15oz can organic tomato sauce, divided
2 1/2 t chili powder, divided
1/2 t oregano
1 zucchini, shredded and squeezed to release all excess moisture
1/3 cup non-dairy (Tofutti) or regular cream cheese
1 clove garlic, minced
1/2 t cumin
salt & pepper to taste
1 c non-dairy (Daiya) mozzarella chesse, shredded
1 3oz can sliced olives, drained skipped because I don't like olives!
1 avocado, sliced
cilantro for garnish skipped because the Mister doesn't like cilantro

Preheat oven to 375.

In a medium stockpot, combine quinoa, broth, 1/2 cup of tomato sauce, 2 t chili powder and oregano. Bring to a boil over medium high heat. Reduce heat, stir and cover, simmering for 15-20 minutes. Remove lid and cook for an additional minute or two or until all of the liquid has been absorbed and quinoa is fully cooked.

Add shredded zucchini, remaining tomato sauce, remaining chili powder, cream cheese, garlic and cumin. Heat until fully incorporated. Season with salt and pepper to taste.

Transfer mixture to a large casserole dish (2qt or larger) that has been lightly spritzed with olive oil or cooking spray.

Top casserole with grated cheese and sliced olives. Bake for 25-30 minutes or until cheese is bubbly.

To brown the top of the casserole, you can switch the oven over to the broil setting for the last several minutes. Mine was actually brown after 25 minutes - so I didn't do this.

Garnish with avocado slices and fresh cilantro, if desired.

While this was cooking I thought it smelled like pizza and the Mister thought it smelled like lasagna. This was a hit with both of us. Next time I'll add more veggies (mushroom, peppers, more zucchini)

Serves 6

Comments

Review: Simple Truth Organic Thin & Crispy Vegan Crust & Pizza Sauce

We were sent samples of Simple Truth Organic Thin & Crispy Vegan Pizza Crust & Pizza Sauce. We rounded out our samples with Kroger Pizza Blend Cheese, Kroger Pepperoni and Kroger Bella Mushrooms. What can I say - we're a Kroger loving family! My little helper loved spreading the sauce and then all the ingredients. I'm not sure all the cheese made it on the pizzas! Overall, this was good, but I'm not sure we'll purchase the crust again. The "vegan" part didn't affect the taste as far as I could tell. I LOVED that the crust was crispy (like a cracker almost), but where the toppings were it was a wee bit softer. The texture was a+. I felt like the crust had zero taste. I did, however, enjoy the taste of the sauce. I don't like my pizza sauce overly spicy or sweet and this one fit the bill - this we will purchase again. Can’t top the great taste of this #SimpleTruthOrganic Vegan pizza crust! #MyMagaz...

Robin's Egg Blue

What color is more vibrant, calming, and fun all mixed into one? For me, it is a bright robin's egg blue. It can be a statement color, and accent color, or whatever you want it to be. I have to give my boy the credit for finding this chest sometime last year. I apologize I didnt really get a "before" picture. The chest was painted brown. Why you would ever really paint wood brown, is beyond me. Especially this chest. It is a cedar chest, smells wonderful and has beautiful, rich natural wood. I sanded this one down, because I wanted to salvage the beauty. However, even then, the brown paint remained in the carvings on the front and in the grooves of the legs. I would have saved that beautiful wood too, but you already know I did not. Why did I not, you may ask? (Especially when I keep going on and on and on about the wood...) Because of this. The top. Sigh . The pictures dont really do it justice, but there are grooves going opposite the grain, making it look scratched. ...

What's Cookin Wednesday - Sweet Potato & pinto bean tacos

SWEET POTATO AND PINTO BEAN TACOS adapted from thugkitchen.com ....but there is offensive language on the site (and in the recipes) - so you've been warned! 3 cups of cooked pinto beans (about 2-15 ounce cans) 1 teaspoons of coconut or olive oil (Olive oil is what I had) ½ cup veggie broth or water (water....) 2 teaspoons smoked paprika or chili powder (I went chili powder) 2 teaspoons blackstrap molasses (I used what I had in the cabinet) 2 teaspoons apple cider vinegar or lemon juice (I have both of these at home usually, went with lemon juice this time around) 2-3 garlic cloves 1 pound of sweet potatoes (this should be about 2 cups when you chop it all up) ½ of a yellow onion 1 teaspoon coconut or olive oil salt to taste soft corn tortillas standard taco toppings that you like to add. Warm the first teaspoon of oil in a medium pot. Add the beans, water, chili powder, molasses, vinegar, and garlic. Get it to start bubbling slowly for about 5 m...

Strikes my fancy

Search This Blog