Veggie & Black Bean Enchiladas

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Adapted from Cookie + Kate

When you factor in making the enchilada sauce (which could be done ahead of time), this isn’t the quickest recipe. But oh man, is it good!

Ingredients

  • 2 cups enchilada sauce (see recipe here)
  • 2 tablespoons olive oil
  • 1 onion, chopped (red or yellow works!)
  • 1 red bell pepper, chopped
  • 1 small bunch broccoli, cut into small florets
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 5 cups packed spinach
  • 1 15oz can black beans, drained and rinsed
  • 1 1/2 cups cheese, divided (sharp cheddar works great!)
  • 8 whole wheat or white tortillas (8″)

Directions

Preheat oven to 400°F

1. In a large pot over medium heat, toss the onions in the olive oil. Cook for a few minutes, until softened.

2. Add broccoli and bell pepper, stirring until well combined. Reduce heat to medium low and cover the pot. Cook for 8 minutes.

3. Add cumin and cinnamon.

4. Add the spinach, a handful at a time. Stir until wilted, then add more spinach, and repeat until you’ve added it all.

5. Remove from heat and stir in the beans, 1/4 cup cheese, and 2 tablespoons enchilada sauce. This is your filling!

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6. Spread 1/4 cup of enchilada sauce in the bottom of a 9×13″ baking pan.

7. To assemble the enchiladas, pour 1/4 cup of filling down the middle of the tortillas. Tuck the left side of the tortilla over the right (rolling up like a burrito of sorts, but no need to tuck in the ends!). Put the enchilada seam side down in the baking pan. Repeat with all 8 tortillas. It may get crowded in the baking pan, just squish them together–they will fit!

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8. Pour the remaining enchilada sauce over the enchiladas, spreading it as evenly as you can. Sprinkle the remaining cheese over the tortillas.

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9. Bake, uncovered, for 20 minutes.

 

 

Broccoli & Onion Quiche

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Ingredients

  • 1 frozen pie crust (or make one from scratch!)
  • 1 onion, diced
  • 2 cups broccoli, chopped
  • 1 tablespoon olive oil
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 4 eggs, beaten
  • 1 cup milk

Directions

>>Preheat oven to 350°F.

1. In a large pot, toss the onion and broccoli in olive oil.  Cook over medium heat, stirring frequently, until softened.

2. Press ~1/2 cup cheese into the bottom of the crust. Put the broccoli and onions on top.

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3. In a separate bowl, combine the eggs, milk, and 1/2 cup cheese. Stir well, then pour over the broccoli and onions.

4. Sprinkle the remaining 1/2 cup cheese on top.

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5. Bake at 350°F until the quiche has set, around 50 minutes-1 hour.

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Veggie stir fry

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Ingredients

Stir fry

  • One yellow squash, sliced
  • One zucchini, sliced
  • Two carrots, sliced
  • 1 large head of broccoli, cut into florets
  • 1 red bell pepper, sliced
  • 1 150z can of baby corn, drained and sliced
  • 1 large handful of snow peas
  • 2 cups rice, uncooked

Sauce

  • 1/2 cup soy sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons siracha
  • 2 tablespoons minced ginger*
  • 1/2 tablespoon sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons corn starch

*You can use fresh, or I buy Ginger People minced ginger, which comes in a jar.

Directions

1. Get the rice started! Cook according the package.

2. After chopping all your vegetables, make the sauce by combining all the ingredients in a bowl and whisking until smooth.

3. Put all the veggies in an electric wok. Pour the sauce over the veggies, stirring until well coated.

4. Turn the temperature of the wok up to 350°F. Stir often until the veggies are softened, about 15 minutes.

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5. Your stir fry is ready to eat! Serve with rice.

Roasted Veggie Bowl with Cilantro Tahini Dressing

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Ingredients

  • Head of broccoli, cut into florets
  • Head of cauliflower, cut into florets
  • 1 bell pepper, sliced
  • 2 sweet potatoes, chopped*
  • Olive oil

Tahini Dressing:

  • 1/4 cup olive oil
  • 1/2 cup water
  • 1/4 cup tahini
  • 1 big bunch of cilantro
  • Juice of one lemon

To Serve:

  • Quinoa, cooked according to package
  • Avocado, sliced
  • Black beans, drained and rinsed

*It can be really hard to cut uncooked sweet potatoes. To make it a little easier, you can microwave them for 1-2 minutes to soften them before cutting.

Instructions

>>Preheat oven to 450°F

1. Put the veggies and potatoes on two baking sheets. Toss in olive oil. Roast for ~30 minutes.

2. While the veggies and potatoes are cooking, make the dressing. Put all the ingredients in a food processor or blender and mix until smooth.

3. Put the veggies and potatoes in a bowl, along with the quinoa, black beans, and avocado. Drizzle the dressing on top!

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One Pot Vegetarian Pho

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Pho, if you aren’t familiar, is a Vietnamese soup that consists of broth + rice noodles + vegetables (traditionally meat) + lots of toppings.  I used a few different recipes for inspiration (here and here and here), but I was totally unwilling to use three different pots–one for the noodles, one for the broth, and one for the veggies. (I couldn’t even think about washing that many dishes.) So, here I present to you, one pot vegetarian pho!

Ingredients

Serves 4-6

  • 1 yellow onion, chopped
  • 5 cloves garlic, diced
  • 5 whole cloves
  • 1/4 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1 cinnamon stick
  • 1 tablespoon soy sauce
  • 2″ fresh ginger, peeled and sliced
  • 8 cups broth (I used 4 cups vegetable broth, 4 cups miso ginger broth)
  • 1 package extra firm tofu, chopped
  • 1 cup carrots, sliced
  • 2 cups broccoli, cut into florets
  • 1 14oz package rice noodles

Toppings

  • 1 bunch green onions, diced
  • 3-5 jalapeno peppers, sliced (I used red, but green are great too)
  • 1 cup basil leaves
  • 2 cups bean sprouts
  • 1-2 limes, cut into wedges

Directions

  1. In a pot over medium heat, cook the onion and garlic until the onion is slightly softened. Stir frequently.
  2. Add the cloves, coriander, cumin, cinnamon stick, soy sauce, and ginger. Stir until the onion and garlic are well-coated.
  3. Add the broth and carrots, then bring to a boil.
  4. When it reaches a boil, reduce heat and simmer for ten minutes.
  5. Add the broccoli, tofu, and rice noodles. Cook over medium heat for 5-10 minutes, until the noodles are soft.
  6. Serve with lots of toppings!

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Spaghetti Squash Primavera

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Don’t get me wrong, I am not ditching pasta. That will never, ever happen. But oh my goodness, this is good. There’s a little kick to it, thanks to the red chili pepper flakes. Aside from the time it takes to bake the spaghetti squash in the oven (which can be done ahead of time!), this is fast and easy to make.

Ingredients

Serves 4

  • 2 cups spaghetti squash (half of a large spaghetti squash)
  • 3 cloves garlic, diced
  • 1/2 large onion
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 cup frozen peas
  • 1 small head of broccoli
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 jar marinara sauce (2 1/2 cups)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon red chili flakes
  • 1 teaspoon olive oil
  • grated parmesan, to serve (leave off for a vegan meal)

Directions

Preheat oven to 375°F

  1. Place the squash, uncut, on a baking sheet. Bake for 50 minutes. Take out of the oven, let cool for half an hour.
  2. Cut the squash in half. For this recipe, you’ll only need half (or you can double the recipe). Remove the seeds with a spoon or your fingers. Using a fork, scrape the sides of the squash, scooping out the “spaghetti.”
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  3. In a large pot, toss the garlic, onion, carrot, and celery in the oil. Cook over medium heat 3-5 minutes, until slightly softened.
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  4. Add the peas, broccoli, zucchini, yellow squash, and spaghetti squash. Stir until well combined.
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  5. Add the marinara sauce and spices. Simmer, covered, for 10 minutes.
  6. Serve with grated parmesan.
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Broccoli Quinoa Bowl

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Ingredients

Makes four bowls

  • 2 cups uncooked quinoa
  • 1 small head of broccoli, cut into florets
  • 2 lemons, juiced
  • black pepper
  • 2 cups shredded carrots
  • 2 cups peas
  • 2 cups corn
  • 4 scoops hummus of your choice
  • goat cheese, to garnish (optional, leave off for vegan dish)

Directions

  1. Cook the quinoa according to the instructions on the package.
  2. While the quinoa is cooking, steam the broccoli using your favorite method. I bring 1-2″ of water to a boil in a pot, insert my steamer with the broccoli, and cook for about 5 minutes. Be careful not to let the broccoli cook for too long. It can go from a perfect soft crunch to wilty in no time.
  3. When the broccoli is finished, toss it in the lemon juice. Grind the black pepper on top, to taste.
  4. Combine all ingredients (except the cheese) in one large bowl, or assemble individual bowls. Be sure to stir them up well. The hummus makes this a very creamy bowl when it’s well combined.
  5. Scoop some goat cheese on top (makes it even creamier!), or feel free to omit for a vegan meal.

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