Pinto Bean Enchiladas

This recipe has tons of vegetables and a smokey seasoning. For some reason pinto beans go really well with the other ingredients in these. I love this topped with my Guacamole, but top yours with whatever you want.

1 recipe Pinto Beans Straight Up or 2 15 oz. cans of pinto beans, drained and rinsed
1 large yellow onion, diced
2 medium zucchini, quartered lengthwise and diced
2 poblano peppers, seeded and diced
4 jalapeno peppers, sliced into thin rounds (or green bell pepper if you don't like heat)
8 oz. crimini or button mushrooms, diced
2 tomatoes diced with their juice
1/2 tsp. sea salt
1 1/2 tsp. chili powder
1 tsp. chipotle chile powder (or more regular chili powder)
1/2 tsp. ground cumin
1/4 tsp. ground corriander
1 tsp. dried oregano
1/4 tsp. black pepper
3 Tbsp. chipotle hot sauce or chipotle flavored salsa
Juice of 1 fresh lime
A handful of fresh cilantro, minced
10-12 whole wheat tortillas (it just depends on how full you stuff them)
28 oz. enchilada sauce, home made or purchased (my favorite vegan store bought brand is Carlito's)

1) Preheat the oven to 350 degrees. Heat a little oil in a large skillet or pot and saute the onion, peppers, zucchini and mushrooms for about 10 minutes, until softened. Add the tomatoes, chipotle hot sauce or salsa and all of the herbs and spices and toss to coat. Turn the heat off and add the lime juice and cilantro and toss to incorporate.

2) Place 1/3 of the enchilada sauce at the bottom of an 8x12 or 9x13 inch baking dish and create an assembly line with the pinto beans, vegetable filling and tortillas.

3) Place several tablespoons of the beans in the center of a tortilla and top with several spoons of the vegetable mixture. Then roll the tortilla up and place it seam side down in the prepared baking dish. Repeat until the baking dish is filled. (Note: if you have extra beans and vegetables you can mix them together and make a breakfast hash with them the next morning or eat them over brown rice or millet for lunch).

4) Spoon the remaining enchilada sauce over the top of the enchiladas making sure to cover the tortillas completely so they won't dry out, and then cover the dish with foil and place in the oven for 25 minutes. Spray the foil with a little oil to keep it from sticking if you want.

5) Remove the foil, add vegan cheese if you are using any, and bake, uncovered, for an additional 5-10 minutes until lightly browned and bubbling at the edges.

Serve topped with guacamole, salsa, vegan cheese or sour cream, or whatever else you like. This makes about 6-8 servings.

Pinto Beans Straight Up

This is the same technique I used for the black bean recipe I posted earlier. The main difference is that I do not prefer to use epazote/Mexican oregano with pinto beans because it obscures their more delicate flavor too much. I love the texture these beans get when they're cooked this way.

1 lb. dried pinto beans, sorted and rinsed and soaked in filtered water for 4-6 hours
Water
1-2 large white onions, halved and thinly sliced
3-4 bay leaves
1 Tbsp. sea salt

1) Spread the beans out on a dark colored kitchen towel (something not similar to the color of the beans so that you can see them better) and sort through them for broken or malformed beans and foreign matter.

2) Place the beans in a colander and run them under cold water as you rub them together to wash. Then place them in a large glass bowl and cover them with 2-3 inches of water and let them soak for 4-6 hours, adding more water if they absorb it all.

3) Place the beans back into the colander to drain them and then rinse them off again. Place them in a large dutch oven or pot and cover them with 2-3 inches of fresh water along with the sliced onions and bay leaves and bring to a boil

4) Once the liquid has come to a boil, reduce the heat to a level where it remains at a low boil (more than a simmer). Let them cook this way for about an hour while stirring occasionally and adding more water if they start to dry out.

5) After an hour test a couple of beans and if they are mostly soft add 1 Tbsp. of salt (if not let them go for another 1/2 hour and test again). Continue to cook for an additional hour, adding more water when necessary and stirring occasionally to ensure they don't stick and burn.

6) Once the beans are completely soft, quit adding water and let the liquid evaporate (stirring more frequently  at this point) until they are in a thick sauce.

Serve with cooked grains and a little salsa, in tacos or burritos, or use them to make a batch of Pinto Bean Enchiladas.

This makes a lot of beans.

Ungreasy Spoon Mexican Breakfast Hash

In college I loved to frequent greasy spoon cafes (Jim's? any Minneapolis peeps from the 1990's?) for breakfast on the weekends. I'd always get hash browns and drown them in ketchup. I know, gross. But I am still a fan of the savory breakfast featuring potatoes, just not the oily gut rot that goes with a greasy spoon breakfast.

2 tsp. extra virgin olive oil
1 onion (any kind), diced
3-4 c. diced potatoes, fresh or frozen (if you use frozen, try not to get a brand with preservatives)
3 cloves garlic, diced
1 tsp. paprika or smoked paprika
1/2 tsp. sea salt
1/2 tsp. dried oregano
1/4 tsp. ground cumin
1/4 tsp. black pepper
2 c. diced peppers (any combination of sweet, poblano, ancho, jalapeno, etc.)
1 15 oz. can beans - black, pinto, or kidney, drained and rinsed
1 Tbsp. tomato paste
1/2 c. vegetable broth
1/2 c. salsa (any kind)
1/2 c. fresh cilantro, minced
Avocado to garnish 

1) Heat the oil in a large skillet, preferably cast iron. Add the onion and saute until softened, about 5 minutes. Add the garlic, potatoes, and all of the dried herbs and spices. Toss to coat and continue to saute to cook the potatoes, about 7-10 minutes, stirring frequently. 

2) Add the peppers and saute for an additional 5 minutes.

3) Add the beans, tomato paste, and vegetable broth. Stir the tomato paste to dissolve it and deglaze the pan.

4) Turn off the heat and add the salsa and cilantro and toss to incorporate.

This serves about 4 and is good garnished with avocado slices or guacamole.

A Huge Pot of Vegan Chili

To me autumn is the ultimate season, and nothing caps off a perfect fall day like a Green Bay Packers victory accompanied by a steaming bowl of chili and a stein of beer. When you make this chili you should get a 6 pack of a good pale ale and use 2 bottles for the recipe and drink the other 4 (amongst several people, not all yourself) while you watch the Packers trounce the Bears. Get out your can opener because this recipe has a lot of cans. (And keep in mind Eden brand does not have BPAs in the lining of their cans!).

Photo courtesy of Sally Grayson Merkle

4 cloves of garlic, crushed (not minced)
2 Tbsp. olive oil
28 oz. can of crushed tomatoes
16 oz. can of tomato sauce
2 cans or bottles of beer (24 oz.)
1 15 oz. can (rinsed and drained) each of:
-red or adzuki beans
-black beans
-pinto beans
-kidney beans
3-5 Tbsp. chile powder
1 tsp. each of:
-dried oregano or dried Mexican oregano
-sea salt
-paprika, sweet or smoked
-cumin
1/4 tsp. black pepper
1/8 tsp. cayenne
1 Tbsp. yellow mustard
1/2 c. bulgar wheat (optional)
1 white or yellow onion, diced
1 green or yellow bell pepper, diced
1 red bell pepper, diced
1 large or 2 small zucchini, diced

1) Preheat the olive oil in a large soup pot and add the garlic to saute for 1 minute and infuse the oil.

2) Add all of the ingredients except for the vegetables and bring to a boil. Reduce the heat and simmer, covered for 15 minutes.

3) As the chili simmers chop the vegetables and add to the chili after 15 minutes. Cook for an additional 20 minutes.

This makes about 10 cups of chili. It's delicious served with diced avocados or a big dollop of Guacamole.
NOTE: I recently made this recipe and used about a cup of well rinsed quinoa in place of the bulgar wheat and it was really good. 

Photo courtesy of Sally Grayson Merkle

Moroccan Stew

Morocco is on my list of the top 10 places I'd like to visit. Meat is a large part of Moroccan cuisine, but the flavors are easily translated into vegan dishes using the spices, vegetables, chickpeas and couscous. Any food that combines North African and Middle Eastern cuisine has got to be good.

Note: When I use canned beans or tomatoes I highly recommend getting Eden Organic brand because they do not have BPA's in the lining of their cans - Eden Foods and BPA. I think it's worth the extra cents to avoid ingesting toxins.

For the Sauce:
2 lbs. fresh tomatoes, pureed in a blender or 1 28 oz. can crushed tomatoes
3-4 roasted red peppers, home made or 12 oz. from a jar, diced
Juice of 1 lemon
1 tsp. paprika
3/4 tsp. cinnamon 
1/2 tsp. cumin
1/4 tsp. corriander
1/4 tsp. turmeric
1/2 tsp. sea salt
1/4 tsp. black pepper (scant)
1 c. vegetable broth
2 tsp. extra virgin olive oil
1 c. plain soy milk

For the Stew:
Extra virgin olive oil
1 white or brown onion, diced
1 large carrot, sliced into 1/2" rounds
1 red bell pepper, cut into 1" chunks
1 green or yellow bell pepper, cut into 1" chunks
1 large zucchini, halved lengthwise and cut into 1/2" semi-circles
2 c. cooked chickpeas (home made or 1 15 oz. can)
1/4 c. golden raisins (optional)
10-12 kalamata olives, sliced (optional)

1) To prepare the sauce, place all of the ingredients except for the soy milk into a sauce pan, bring to a boil, reduce to a high simmer and cook for about 20 minutes. Let it cool a bit and then puree with an immersion blender or in a blender. (Note: if you are using fresh tomatoes rather than canned, just puree the roasted peppers with the tomatoes before cooking and you won't have to blend it after cooking). Once the sauce has been pureed add the soy milk and stir to incorporate.

2) Heat a little olive oil in a soup pot and add the onion and carrots. Saute until the onions begin to soften, about 7 minutes and then add the bell peppers and zucchini. Saute for another 5 minutes.

3) Add the chickpeas and the pureed sauce. Bring to a simmer and cook for 20 minutes. If using the raisins and/or olives add them for the last 3-5 minutes of cooking.

Serve over whole wheat couscous, quinoa, or millet. This makes about 4 servings.

Note: It can be yummy to add additional ingredients to your couscous as it steams - diced kalamata olives (if you didn't add them to the stew), dried oregano and/or thyme, dried mint, etc.

Fermented Jalapenos

I love pickled jalapenos but if you look at the ingredient list on most jars there can be some pretty funky things in there. Fermenting them renders preservatives unnecessary. This is another one of those recipes that doesn't really have any exact amounts, ferment as many jalapenos as you want, but I will give you the measurements for what I used. You will need a glass jar (or jars) big enough to fit all of the peppers you want to ferment. They will also need to be weighted down so that they remain submerged in the brine. I usually use a baggie filled with water.

Here I had to use 3 small jars because I didn't have a big jar available.

1 1/2 lbs. Jalapenos, cut into rounds (you know, like the ones you get at the store)
6 cloves garlic, quartered lengthwise
1 1/2 tsp. whole black pepper corns, coarsely crushed
1 scant tsp. corriander seeds, coarsely crushed
1 scant tsp. cumin seeds, coarsely crushed
4 allspice berries, coarsely crushed
Filtered tap water
Sea salt

1) Slice the jalapenos and garlic and crush the spices (I used a moarter and pestile) and toss it all together in a large bowl.

2) To mix your brine you will use a 5% salt to water ratio. This turns out to be 3 Tbsp. of sea salt for every quart of water (1 quart = 4 cups or 32 oz.). Make sure you dissolve the salt into the water completely.

Large Jar

3) Fill your jar with the jalapenos and then pour in the brine solution until there is enough to cover the jalapenos.

4) Once the jar is filled weight the jalapenos down with a baggie filled with water. It's best to do this in the sink as some of the liquid will be pushed out of the jar when you add the baggie. You want to keep all of the jalapenos submerged in the liquid so that they ferment rather than mold.

5) Let the jalapenos ferment at room temperature for 3-7 days and then transfer to the fridge.

Savory Kim Chi Pancakes

In certain parts of China savory pancakes are a popular dish. What I like about these pancakes is that making them with a dough rather than a batter makes them dense, crispy, and perfect for dipping. I think scallions are the most popular flavor for these kinds of pancakes in China, but they are the perfect vessel for spicy kim chi. Kim Chi is available in the Asian food refrigerated section of most large grocery stores these days, or you can make your own Kim Chi.

I use arrowroot powder to thicken the dipping sauce but you could replace it with corn starch if you want to. I learned about arrowroot powder when I dabbled with Macrobiotic food and I do prefer it to corn starch because it's said to be more easily digested and less acidic in the bloodstream than corn starch, it also makes a glossy rather than cloudy sauce.

For the Pancakes:
1 1/2 c. whole wheat pastry flour
1 c. unbleached allpurpose flour
1 1/4 c. minced kim chi
1/2 tsp. sea salt
1/4 tsp. finely ground black pepper
3/4 c. boiling water with 1/2 tsp. sea salt dissolved in it
1 Tbsp. kim chi juice (added only if the dough is too dry to stick together)

For the Sauce:
1/2 c. shoyu, tamari or soy sauce
Juice of 1 lime (about 2 Tbsp.)
1 tsp. toasted sesame oil
1 tsp. tomato paste
1 Tbsp. pure maple syrup
1 Tbsp. arrowroot powder (or corn starch) dissolved in 2 Tbsp. water

1) In a medium bowl whisk together the flours, the pepper and 1/2 tsp. of sea salt and mix to combine.

2) In a small sauce pan bring the water and 1/2 tsp. of sea salt to a boil.

3) Pour the salted water into the bowl, add the minced kim chi and mix with a wooden spoon until a ball is formed. If the dough will not stick together add some kim chi juice or more water 1 Tbsp. at a time (you want the dough to be a little on the dry side rather than sticky and wet). Then, being careful of the heat, form a dough ball with your hands. Place a cloth over the dough in the bowl and let it rest for 30-40 minutes.

4) Once the dough has been allowed to rest, spray a little cooking spray on the counter and roll the dough out into a large oval shape with a rolling pin. Slice the large oval into two halves and roll them out a little more to make them closely resemble 2 large circles.

5) Heat about 2 tsp. of high heat oil (such as canola) in a frying pan over high heat. Add one of the large pancakes to the pan. Fry for about 5-7 minutes on the first side until it is browned and just starting to blacken. Flip it to the second side with a large spatula and fry the second side for about 3-5 minutes until browned and cooked through. Repeat with the second pancake.


6) Once you put the second of pancake in the pan, start to cook all of the ingredients of the sauce, except for the arrowroot and water, in a small sauce pan over medium heat. In a small bowl whisk together the arrowroot and water and add to the sauce once it comes up to a bubble. Let the sauce bubble while whisking constantly for 1 more minute after adding the arrowroot and then transfer to a serving bowl.

7) Slice the pancakes into smaller shapes, and you can either dip the pancakes in the sauce or drizzle it over the pancakes.

This makes 2 large pancakes, about 4 servings when sliced.