Tag Archives: vegan recipes

Black Bean Enfrijoladas

Today I’m here to offer you another version of my favorite black bean chilaquiles.  The original recipe gives you a riot of textures and bright flavors: the salty crunch of tortilla chips, lime, feta, chunky salsa, cilantro, a drizzle of crema, maybe even a few crisp radishes, all supported by a spicy puree of black beans, smoky chipotles, and garlic.  A bowl of those chilaquiles is one of my favorite foods.

But some days call for something a little simpler, a little healthier, and a heck of a lot less work.  On those days, lately, I’ve been making this version of the recipe instead.  The backbone of the dish, the spicy black bean puree, is unchanged from the earlier recipe.  But once the beans are ready, I don’t fuss with the little bowls of assorted toppings or with baking or frying the tortillas into chips.  Instead, I just dunk warm corn tortillas into the beans and then fold them into quarters right on our plates, topping them with a scoop of salsa, avocado, a handful of toasted pine nuts, and a dusting of cilantro.  With a salad alongside, dinner is served.Black Bean Enfrijoladas Continue reading

Advertisements

My Favorite Recipes: November 2012

It’s always so hard to choose.

 Savory Oatmeal with Blue Cheese and an Olive Oil Fried Egg Savory Oatmeal with Black Pepper, Blue Cheese, and an Olive Oil Fried Egg
Roasted Squash and Kale Salad with Miso and Curry Kale Salad with Miso-Roasted Winter Squash
 Fish and Potatoes Baked Fish and Potatoes in a Saffron-Tomato Broth
 Roasted Broccoli and Tofu Rice Bowl with Harissa Roasted Broccoli and Tofu Rice Bowl
 Whole Wheat Pasta With Brussels Sprouts (2) Pasta with Shredded Brussels Sprouts and Pine Nuts
Roasted Celery Soup from emmycooks.com And this month’s Readers’ Favorite: Creamy Roasted Celery Soup

Thanks again for being part of the Emmy Cooks community!  If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your own reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.

 

What’s Cooking: Late November, 2012

Massaged Kale SaladAnd that’s all I have to say about that.

In The Kitchen

I’ve been on a lunch kick lately.  Great kale salads.  That chickpea and avocado smash on mustard-smeared whole grain toast.  Baked chipotle-rubbed tofu to sandwich into my favorite crisp-n-crunchy sloppy-gloppy tofu reubens.Tofu Reuben with Pickles and Fries from emmycooks.comBecause I made another batch of sauerkraut.  A gallon.  I love it.  What on earth am I going to do with it?  More about that soon.

And I can’t get enough roasted winter squash right now.  I made a more substantial version of this Miso-Roasted Squash Salad, which may be my new favorite food.  And if you didn’t catch this riff on the standard roasted squash wedges, I highly recommend that you try a batch drizzled with maple syrup and ancho chile powder in addition to the olive oil and salt.Roasted Pumpkin with Maple Syrup and Ancho ChileOn My Plate

Don’t think for a moment that I’ve forgotten about my savory oatmeal fixation.  I made this one from The Jittery Cook this week, and I have my eye on this curry coconut savory granola from The Kitchn (right?).  More savory oatmeal coming your way soon, along with a breakfast-themed giveaway from Bob’s Red Mill.  Stay tuned.Savory Oatmeal with Blue Cheese and an Olive Oil Fried EggAnd it’s almost Hanukkah!  It’s early this year.  There will be lots of latkes, of course, but I like to branch out in the fried foods department as well.  I always make this apple-gruyere french toast with red onion, and this year I’m also planning on these black rice fritters with chimichurri from Herbivoracious. And sweet potato latkes.  What are your favorite Hanukkah foods?

Thanks For Cooking with Emmy Cooks!

Thank you all so much for reading and chatting in the comments and telling me how things are going in your kitchen and always helping me out with good ideas when I need them!  And I love seeing Emmy Cooks recipes in the wild–here are a few I’ve come across lately.Roasted Cauliflower and Chickpea SaladAndrea’s Garden Cooking made my Roasted Cauliflower and Chickpea Salad.

Tiny Kitchen Stories has been making this Kale Caesar Salad three times a week.  I learned from Hannah at Blue Kale Road how delicious that salad is for breakfast, topped with poached eggs!

And Always Add More Butter liked my Sweet Potato Pie–hey, thanks!

Thanks again for being part of the Emmy Cooks community!  If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your own reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.

An Olive Oil-Oregano Sauce to Put on Everything

My fondness for herb-packed olive oil sauces is hardly a secret around here.  We made that parsley salsa verde recently, and the basil oil, and pestos of every stripe (here are cilantro, basil, arugula, and parsley, to name a few).

I have a conviction that good vegetarian cooking means layering flavor into your dishes during each step of the cooking process, and I find that bright herbal flavors, enhanced by olive oil and salt, are a welcome finishing touch to many dishes. Continue reading

What’s Cooking: October 2012, Week 3

Aside from the apples, this has been a very relaxing week for me in the kitchen.  My in-laws visited last weekend and, as I’ve told you already, my mother in law is an excellent cook.  She arrived with a stack of recipe print-outs and a plan, and she fed us well.  What luxury.  I could get used to that.

In The Kitchen

Menu 1: My mother in law made this leek and gruyere tart in puff pastry, which sparked a lively discussion about the difference between a tart and a pizza.  The upshot, I think, is that if you want to serve something fancier than a pizza you should put the toppings on puff pastry instead of pizza dough.  (These mushrooms and blue cheese would certainly work in puff pastry.)  I made that super-green lemony spinach soup and my favorite summer crunch salad–which is too good to confine to summer–to serve with the tart.Menu 2: If you’re most people in the world, apparently you’ll love Marcella Hazan’s tomato sauce.  But whatever tomato sauce you choose, I recommend serving your pasta alongside roasted eggplant tossed with pesto and garlic bread.  My favorite garlic bread formula is as follows: 2 Tb. softened butter, 1 Tbsp. olive oil, 2 pressed cloves of garlic, a big pinch of salt.  Mix together and spread on a length of baguette.  Top with fresh parsley and toast for a minute under the broiler.Preserving

Meanwhile, we’ve been peeling and peeling apples.  We made more applesauce.  A friend dropped two dehydrators by so we could dry countless apple rings (which somehow, once dried, shrink to an insignificant size that belies all the work it took to make them).  And I made apple peel tea.  I’ll tell you more about that this week.On My Plate

I’m looking forward to participating in the Virtual Vegan Potluck on November 1!  I’m bringing soup, of course.  A roasted celery soup.  Creamy.  Intense.  Vegan.  I hope you’ll join us!

And now we’re on to the good part of the apple project: all the perfect ones we stashed in the fridge for eating and baking.  I can never decide between apple cake and apple pie.  Which do you prefer?

Green Spinach Soup

What more do you need to know?  It’s a velvety, lightly lemony spinach soup.  A nearly-effortless soup.  A 15-minutes-to-the-table soup.  A vegan soup.  A painless way to drink your veggies.  And a green, green, green, green soup. Continue reading

Healthy Cookies

Welcome to Emmy Cooks! You can see some of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are June, July, and August). If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.

Yes, I like vegetables, but I also like cookies.  And let me tell you, having three little girls is a good excuse to make cookies.  Lots of cookies. Chocolate Chocolate CookiesWhole Wheat Chocolate Chip CookiesBittersweet Chocolate Dried Apricot CookiesHazelnut Tea CookiesSavory Oatmeal Cookies with Rosemary and Black PepperButterscotch cookies (go ahead, sandwich them with Nutella).

Those cookies above, as you may notice, do not fall into the health food category.  And that’s ok.  But these cookies below?  They come awfully close.  And they’re lovely.  And I will be making them often.  And I will let my kids eat them for breakfast.

The original recipe comes from Hannah, a fellow Seattleite, chef, and writer of Blue Kale Road.  You should go read her post, a sweet reflection on enjoying the ordinary moments in life, and then you should go to the kitchen and make these cookies.

It’s almost a granola recipe, maple-sweetened with oats and salt and cinnamon.  And since I love my olive-oil granola so much, I figured that olive oil would work perfectly here as well.  And it does.  Did I mention that these cookies are vegan?This batch was filled with fig jam, since I had two open jars in the fridge.  (How does that happen?)  Tomorrow maybe I’ll try raspberry.  Hannah says the cookies freeze nicely, assuming you have any left over for long enough to freeze.  We didn’t. Continue reading