Simple Tamale Pie

 

Here is part two of yesterday's Red Enchilada Sauce post. But today we are getting to the real "meat" or shall I say "meat-less" of the recipe!  I'm not a waster.  I find something that's been on my counter or in my fridge and to spare it from going stale or to waste, I'll work it in to my next recipe.

I've had this open bag of chips on my counter for about a week now.  Hubby and I have been munching away at these toasty tortilla chips but now that we are down to the last 3 cups of chips, neither of us are in the mood for any more.  So I was thinking about crumbling them over some sort of recipe but then I decided that I'd make a Simple Tamale Pie with some of the extra veggies I also had laying around from Hubby's garden.  I was pretty sure I had a can of enchilada sauce so I for sure was dead set on making something delicious.  For this recipe, feel free to use 2 cups of canned enchilada sauce to make this recipe even simpler, unless like me, your can of sauce is missing from your pantry.  But have no fear, the Red Enchilada Sauce recipe link is also here...Red Enchilada Sauce Recipe

 

Simple Tamale Pie Recipe~

 

1 small diced zucchini

1 small diced onion

1 large diced tomato

1 cup pinto beans

1 cup diced green chilies 

1 Tbs cumin

1 tsp cilantro

1 tsp garlic

1/2 tsp cayenne pepper

3 cups corn chips

2 cups red enchilada sauce

Optional~ 1/2 cup corn 

                 1/4 cup black olives

                  a few slices non-dairy cheese

 

Preheat oven to 350 degrees. Heat a fry pan with a drizzle of oil and add zucchini.  Cook for about 8 minutes on medium/high heat, add onion, tomato and cook on high heat for two more minutes or until onions are translucent. Add cumin, cilantro, garlic, cayenne and stir well.  Remove from heat.  In a baking dish, spray with cooking spray and place half the chips on the bottom of the dish.  Add the mixture on top of the chips. (If adding corn and olives, add here.) Add the beans on top of the mixture and the diced green chilies on top of the beans.  Cover with remaining chips and slowly pour Red Enchilada Sauce evenly over the top. Cover with tin foil and bake for 30 minutes.  Remove foil, add your favorite non-dairy cheese and broil for a few minutes until melted. 

Savor, Eat, Love and Enjoy....

 

 

 

Simple Tamale Pie

 

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Thanks Bunches!

Red Enchilada Sauce

 

I'm almost an empty nester.  My dear daughter Kailey is getting married in 8 days, my daughter Erin has been married for 5 years, my son Vince is in Canada with the love of his life for a few weeks and my son David is with his Auntie and Uncle while he is enlisting in the Army. Since this new era in my life has hit me like a ton of bricks, I've found that grocery shopping happens way less in my home since I mostly cook for two now.  So thus, it seems like I am always out of something I need for creating a new recipe. And that, my dear friends, out of necessity, leads me to creations of two recipes in one. But to make things simple, I'll do this recipe for Red Enchilada Sauce first and then post my next recipe for Quick Tamale Pie tomorrow which will include this Super Saucy link also.  So bear with me, you'll love this sauce for starters and then tomorrow...Voila...a new dinner will be born, and you're going to love it!
Trust me...

Red Enchilada Sauce Recipe~

4 Tbs oil
3 Tbs flour
1/4 cup chili powder
2 tsp cumin
1 tsp garlic salt
1 tsp onion powder
1 tsp ground black pepper
2 cups vegetable broth
2 cups tomato sauce

In a sauce pan, heat oil and flour on med/high heat.  Stir until it forms into a paste, cook for 2 minutes, then add all the rest of the ingredients.
Cook on high for 2 minutes until bubbly and then simmer for 15 min.  Spoon over eggs, tamales, tamale pie, enchiladas, beans, etc...    Store remaining sauce in the refrigerator or can for future storage.

Quick Chili Cheesy Mac

Quick Chili Cheesy Mac

 Today is another, oh my gosh, I can barely think clearly because my daughter is getting married in a few weeks kinda day. A day when focusing is out the door, I feel like popcorn while popping from task to task and voila...now it's lunch time and I'm starving like a vegan at a non-vegan dinner party!

Holy Moly!

 So I gander to the refrigerator to look at my options. In the freezer I have one box of "Amy's Vegan Macaroni and dairy free cheese" and a vegan hamburger patty.  In the pantry I found a can of red kidney beans. What does that spell kids? Spells Lunch to me! Like a nice Chili Cheesy Mac if I say so myself. So I had to get on the ball since I needed something in my belly quick. And thus, this delicacy was created and a true quick and easy delicacy it is!

1 8oz frozen Amy's Rice Macaroni with dairyfree cheese
1 vegan burger patty
3/4 cup canned kidney beans
1 tbs chili powder
1/4 tsp garlic powder
1/4 tsp seasoning salt

Microwave Macaroni and cheese for 2 1/2 minutes. Warm burger in fry pan on stove on medium heat. Chop into small pieces. Add kidney beans, warmed macaroni and cheese, and spices and stir for about 1 minute on high heat. Serve...Eat...Love...Nourish and Enjoy!

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Chorizo Rice Hash

 

Father's Day...

A day to celebrate the men in our lives. They are the thread of our inner fabric and the reason we came to be. They are our friends, our mentors and our Heroes. Today was the typical father's day breakfast in bed. However, the meal was nothing like our typical meal that the kids used to make with pancakes, bacon (screech, but yes) and potatoes with toast. My kids loved making daddy a manly meal fit for a king. But our king has since joined the ranks of healthy eating, craving great meals instead of portions of meat. Our man loves vegan food, mostly because I strive to make it easy for him to succeed. Let's face it... For some of us that weren't born eating vegan, it's been a tough road. But if you set yourself up for success, a clean pantry, fruits on the counter and skip making your freezer a morgue...then you will succeed. Eating well starts in the home and will follow you anywhere. So after my hubby had this meal, he kept saying how delicious and hearty it was along with it being so satisfying. Father's Day Served!

 

 How about a little bubbly?  A nice cranberry Mimosa to top his meal.  2 parts champagne, 1 part cranberry juice and a floating fresh raspberry or strawberry.

 

What I love about hash is you just throw it in the pan, cook it up and it's done. It's what I call "breakfast simplified!" And pretty much, cook up whatever is leftover in your fridge and you have a hash. For this, I cooked up my leftover sushi rice and zucchinis.

 

Chorizo Rice Hash

 

1 1/2 cups cooked rice

1/2 cup chopped zucchini

5 ounces vegan chorizo

2 green onions sliced

1 tsp garlic

3 ounces soft tofu

1 can refried beans

Salt to taste

 

 

In a hot pan, drizzle a little olive oil and cook the onions and zucchini for 2 minutes on med-high heat. Add the rest of the ingredients and cook for an additional 3- 4 minutes.  The beautiful thing about vegan chorizo...you don't have to worry about cooking it forever to get the "Bugs" out of it. (I know that's gross to put into a recipe but it's true, so grossly true!)

Scoot the hash to one half of the pan and add the can of beans to the other half.  Stir the beans gently until cooked, about 1-2 minutes.  Don't worry if they get mixed a little, but try to keep them separate.  This step is to save time and dishes, and did I mention I hate doing dishes?  Serve with warm tortillas. 

 

 

Here is a deliciously hearty meal in less than ten minutes if it's all prepped beforehand.  Enjoy on Father's day or heck...why not make this everyday and celebrate that too!

 

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My Delicious Vegan Diary

Baja Vegan Fish Or Vegan Shrimp Tacos

Recently I was at my daughter's home and her husband's Auntie was there cooking away.  She had made them a delicious Fish Taco Dinner.  It looked a smelled heavenly!  I decided right there and then that I'd re-create it Vegan-style with a twist.  What I ended up with was a delicious meal and I'm almost embarrassed to say, I gulped down 4 tacos in about 4 minutes.  Yes, they're that good.  I'll be making these babies all the time.  Trust me when I say they're that good. Enjoy (I sure did!)

 



Baja Vegan Fish or Shrimp Tacos

 

 

 

Beer Batter~

1 c. all purpose flour

1 tsp salt

1/2 tsp black pepper

1 c. vegan beer 

Mix flour, salt and pepper in a medium bowl. Whisk beer in slowly. The consistency should be on the thicker side.  Set aside for at least 10 minutes.

 

 

 Sriracha Cream Sauce~

1/3 c. veganaise

2/3 c. vegan sour cream or the cream from the top of a can of coconut milk

 (*tip*~ open can and leave in refrigerator overnight to make a nice creamy solid top.  You may need two cans to make enough cream yield.)

Sriracha sauce

1 tsp lemon zest

1 Tbs fresh lemon juice

Salt to taste

Black pepper to taste

Add veganaise, vegan cream, Sriracha, lemon zest and juice to a bowl and whisk just until incorporated.  Season with salt and pepper. Cover and refrigerate until ready to use.

 Fish or Shrimp Tacos~

Oil for frying

1 c. all purpose flour

1 Tbs Old Bay Seasoning

1 tsp salt

2 bags gardein chick’n scallopini or 1 box vegan shrimp, thawed

1 Tbs Black pepper 

 

In a deep fryer or fry pan over medium heat, heat oil until it reaches 350 degrees.  In a paper or plastic bag, combine flour, Old Bay Seasoning, pepper and salt. Add the fish  or shrimp pieces to the bag, a few at a time, shaking to coat with the flour mixture.  In small batches, dip the flour coated fish or shrimp into the beer batter and coat well on both sides. Fry in the hot oil until golden brown and cooked thoroughly, about 4-5 minutes. ( Over crowding your fryer will keep the fish from cooking nicely and will cool down your oil too quickly.) Place on paper towels to drain.  

 

Assemble your tacos with the Fish or shrimp and the items below, then drizzle with Sriracha cream sauce.

Corn tortillas

2 c. green and purple shredded cabbage

1 c. chopped tomatoes  sprinkled with 1/2 tsp salt

1 c. chopped  white onions sprinkled with 1/2 tsp salt

 

 

Enjoy and happy Eating~