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Easy Refried Bean Casserole

I came up with this Easy Refried Bean Casserole when I was looking through my pantry to see what I could make for dinner. At first I was going to make taquitos, but the corn tortillas kept falling apart. It was just not going to work. That is when I came up with this casserole. It is basically refried bean taquitos in a casserole form. It  can be ready in about 30 minutes, is easy to assemble and requires very few ingredients. It turned out to be a winner.

Preheat oven to 350 degrees.

Layer tortillas into an 8 inch pie plate. Spread a layer of the Shortcut Refried Beans on top of the tortillas. Sprinkle half the corn on top of the beans. Sprinkle some Smokey Southwestern Seasoning on top of the corn. Repeat 1-3 more times It just depends on how deep is your pie plate.

Bake until it is hot, about 20-25 minutes.

You can use a number of different toppings: Guacamole, your favorite salsa, or my Creamy Cilantro Sauce/Dressing.

Serve with a salad or your favorite green vegetable.

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Note: Make sure you get Non-GMO corn products.

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Baked Spinach-Artichoke & Tomato Caserecce

This recipe came about because I wanted to use some leftovers in a different way. I had some Spinach Artichoke Dip and some Cashew Béchamel – Basic White Sauce. So I combined the two and added a few other ingredients to make this incredible, company worthy pasta dish.

Prepare caserecce according to package directions. Reserve 1-2 cup of the pasta water before draining the pasta. Drain the pasta and return to the pot it was cooked in.

Preheat oven to 350 degrees.

Add the Spinach Artichoke Dip, Cashew Béchamel – Basic White Sauce, cherry tomatoes and the sun-dried tomatoes and the pasta water to the pot. Stir all the ingredients, until they are well incorporated.

Transfer pasta mixture to a baking dish. Bake about 35-40 minutes.

Note: You can use the pot you cooked the pasta in if it is ovenproof. By doing this there is less clean up.

While the pasta is baking mix up the topping.

Topping:

  • 1/2 c GF Bread Crumbs
  • 3 tbsp nutritional yeast
  • 1 tsp All-Purpose Seasoning
  • 1/4 c parsley, fresh, chopped

In a medium bowl mix together all the topping ingredients and set aside.

Sprinkle topping on to the Baked Spinach-Artichoke & Tomato Caserecce.

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Serve. Eat. Enjoy.

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Manicotti

I made this Manicotti with my Fresh Pasta Dough – Vegan/GF/WFPB. I also used my Tofu Ricotta, Marinara and Cashew Béchamel – Basic White Sauce. It helps when you have your refrigerator filled with basics like the Marinara and the Cashew Béchamel sauces to pull together a meal.

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Roll out sheets of pasta dough. Cut into 5×6 pieces.

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Spoon Ricotta onto pasta sheets. Roll.

Preheat oven to 425 degrees.

Pour some of the Marinara into a 11×7 casserole pan. Layer the manicotti into the Marinara sauce.

Pour the remaining Marinara on top of the manicotti and spoon the Cashew Béchamel on top of the Marinara.

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Bake for 20-30 minutes.

Note: You could use pre-made manicotti noodles. I just have not found any GF/Vegan noodles out there. Let me know if you find any.

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Zucchini-Pumpkin Casserole

This casserole was a conglomeration of different ingredients I had leftover from previous meals. I had zucchini, Pumpkin Filling (from pumpkin lasagna), Marinara sauce and Cashew Béchamel – Basic White Sauce. That is basically the recipe.

I like to come up with different kinds of meals from the remnants from previous meals. It is a great way to clean out the refrigerator and nothing goes to waste. Here is how I made it.

Preheat oven to 375 degrees.

Zucchini Rolls:

Take two slices of zucchini and slightly over lamp them side by side. Spoon some Pumpkin Filling at one end and roll zucchini like a cigar, tucking the zucchini as you go. Continue making the zucchini cigars and set aside. This is what takes the longest, but it is kind of fun to do.

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Layering:

Pour half of the Marinara into an 8×8 baking dish.

Layer in the zucchini cigars on top of the Marinara.

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Pour half of the Cashew Béchamel- Basic White Sauce on top of the first layer of zucchini cigars. Spread with the back of a spoon.

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Layer another of zucchini cigars.

Sprinkle nutritional yeast over the second layer of zucchini cigars.

Pour the remaining Marinara over the the zucchini cigars. Spread with the back of a spoon.

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Spread the remaining Cashew Béchamel – Basic White Sauce over the Marinara in top of the Marinara.

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Bake for 30 minutes, the top will be golden. Remove from oven and set aside for 10-15 minutes.

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Serve. Eat. Enjoy.

 

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Pumpkin Lasagna

In honor of pumpkin season I made a savory dish using pumpkin – Pumpkin Lasagna. I had all the ingredients in my pantry or refrigerator so there was no extra trip to the market. I hope you enjoy this as much as we did.

Mushroom Filling:

In a small skillet, sauté onion, mushrooms, sage and All-Purpose Seasoning. Sauté until onions are soft and translucent. Add garlic and sauté until fragrant. Set aside.

Pumpkin Filling:

In a large bowl combine all the ingredients. Stir until all the ingredients are well combined. You do not want this filling to be too stiff, if needed add more vegetable broth.

Note: I only used half of the pumpkin filling. I will use it for another dish, however, you can freeze it without any issues.

Cashew Bechamel Sauce:

Because the Cashew Béchamel tends to thicken as it cooks I thinned it out so I could pour it over the noodles.

Assemble:

  • GF No-cook lasagna noodles (12)

Preheat oven to 375 degrees.

Pour about 1/4 c vegetable broth in a 11×7 baking dish. Layer in 3 noodles.

Note: I like to dip them in the broth on both sides.

Spread pumpkin filling on top of the first layer of noodles. Layer more noodles.

Spread Mushroom mixture on to the second layer of noodles. Pour some of the Béchamel Sauce on top of the mushroom mixture. Layer the third layer of noodles.

Spread more pumpkin filling on top of the noodles. Layer the final layer of noodles.

Pour the remaining Béchamel Sauce unto the noodles. Make sure they are completely covered. Cover baking dish. Bake for 45 minutes.

Uncover baking dish. Now this is where you would put some vegan cheese if you like. bake uncovered for 10-15 until golden.

Let the lasagna stand for at least 10 minutes before cutting.

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Note: You could assemble and freeze for another time. Just thaw overnight in the refrigerator. Remove from refrigerator 30 minutes before baking. You may need to increase the time of baking. A thermometer inserted in the center should read 165 degrees.

 

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Easy Shepherd’s Pie

I have been wanting to make this for months, but it was just plain too hot. It still is too hot down here in Florida, but I cannot wait any longer. I am in the mood for autumn and this Shepherd’s Pie.

This recipe serves four, but is easily multiplied to feed a crowd. The filling is simple to make, just add the ingredients together and stir. Now that is easy. You could even assemble ahead of time and pop it into the oven when you are ready for a comforting meal.

Topping:

  • 2 c russet potatoes, peeled and diced
  • 1/4 c nutritional yeast
  • 1 tsp garlic, minced
  • 1 tsp All-Purpose Seasoning
  • Plant milk (I used plain unsweetened almond), as needed

In a medium sauce pan cook potatoes over high heat. Potatoes are done when you can easily smash them with a fork. Drain potatoes.

Smash potatoes whichever way you prefer. I used a pastry blender and it worked well. When the potatoes are smashed add the remaining ingredients. Start with about 1/4 cup of plant milk. Add more plant milk as needed. Mix well, until potatoes are creamy. Set potato mixture aside.

Filling:

  • 1 – 15 oz. can Lentil soup
  • 3 c mixed vegetables, frozen, thawed
  • 1/4 c nutritional yeast
  • 1/4 c onion(s), minced
  • 3 tbsp tomato paste
  • 1 tbsp garlic, minced
  • 1 tbsp All-Purpose Seasoning
  • 1 tbsp coconut aminos
  • 1 tsp apple cider vinegar

Preheat oven to 400 degrees.

Combine all the filling ingredients in a large bowl. Stir until completely combined.

Pour filling into an 8×8 baking dish. Top filling with potato mixture.

Bake for 30 minutes, until potatoes are golden brown. Let col for 5-10 minutes.

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Serve. Eat. Enjoy.

 

 

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Baked Spanish Rice

This is an easy, inexpensive meal to throw together. It is packed with flavor and hearty enough for even the voracious eater. It smells amazing as it bakes in the oven. I had all the ingredients in my pantry so there was no need to go and make a special trip to the grocery. There is such satisfaction when a meal comes together with little effort.

  • 1/2 onion, chopped
  • 10 oz. diced tomatoes with green chilies
  • 1 tbsp garlic clove(s), minced
  • 1 tbsp tomato paste
  • 2 1/2 c vegetable broth
  • 2 tsp Smokey Southwestern Seasoning
  • 2 bay leaves
  • 2 c brown rice, long grain
  • 1 c corn kernels
  • 1 c green peas
  • 1 lime zested, juiced
  • 1/4 c fresh cilantro, chopped
  • 1 avocado, diced

Preheat oven to 375 degrees.

Combine onion, tomatoes, garlic and tomato paste into a food processor. Blend ingredients until it turns into a sauce.

Add tomato sauce, vegetable broth, and Smokey Southwestern Seasoning into a large dutch oven and stir. Cook sauce until it begins to simmer.

Add brown rice to sauce and stir thoroughly. Cover dutch oven with a lid or aluminum foil and bake for 60 minutes. No Peeking. If you peek, you will let out the steam. The steam is what helps the rice to cook perfectly. So there is no peeking for 60 minutes. After 60 minutes check the rice for doneness. If rice is not done add some more vegetable broth or water and cover rice and cook a little bit longer.

When rice is done fluff with fork. Stir in corn, peas, lime and half of the cilantro.

Garnish with remaining cilantro and avocado.

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Serve. Eat. Enjoy.

 

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Chickpea Garden Frittata

I have been wracking my brain on how I could make a Frittata without eggs, of course, and without soy. Then I remembered a recipe using chickpea flour for the eggs, perfect.

What I like about frittatas is that you can put just about anything in it and it always turns out good. It is a great way to use up some leftovers and make it a completely different kind of meal or flavor profile.

I will break the recipe up into three different easy steps: Veggies, Dry, and Wet Ingredients. One thing nice about this is you use one pan for the sauteing and baking. I think less cleanup work is always good.

This particular recipe is heavy on the veggies, but that is how I like it.

Veggies:

  • 1 c onion, diced
  • 1/2 c celery, diced
  • 1  red bell pepper, diced
  • 2 tbsp vegetable broth, plus more as needed
  • 2 Roma tomato(es), diced
  • 1 tbsp garlic clove, minced

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In a large nonstick/ceramic pan add onion, celery, red bell pepper and broth. Cook veggies until onions are translucent and the celery and red peppers are softened. Add tomatoes and garlic. Cook until garlic is fragrant and the onions are just heated through.

Dry Ingredients:

  • 1 c chickpea flour
  • 3 tbsp nutritional yeast
  • 2 tsp All-Purpose Seasoning
  • 1/2 tsp baking powder
  • 1/4 tsp black salt
  • 1/4 tsp turmeric

Combine all dry ingredients onto a large bowl and whisk together.

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Preheat oven to 350 degrees.

Wet Ingredients:

  • 1 c water
  • 1 lemon, juiced

Add wet ingredients to the dry ingredients and let the batter set for about 5-10 minutes. The batter will thicken during this time.

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Add veggies to batter and stir until well incorporated.

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Pour batter back into pan and put into oven. Bake for 15-20 minutes. A toothpick should come out clean.

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Note: This perfect for any meal or any occasion. Also I like to serve this with a Balsamic Syrup.

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Serve. Eat. Enjoy.

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Baked Macaroni & Cheese – WFPB

Macaroni and Cheese is a favorite comfort food of mine. There is just something about it, that I cannot even put into words – mmmm. This recipe is veggie packed, nutritious and delicious. Waiting for it to come out of the oven is a task in itself.

This recipe does require a blender to blitz the sauce. Be careful when blending, because the ingredients will be hot off the stove when you blend the sauce. Make sure you leave an opening to let out the steam. I would not want you to get burnt.

Serve with your favorite green vegetable and a side salad. Now your set for a fabulous meal.

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Bread Crumb Mixture:

Combine all the crumb mixture ingredients and stir. Set aside.

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Preheat oven to 350 degrees.

Sauce – First Part:

  • 1 large onion, chopped
  • 3 large carrots, chopped
  • 2 1/2 c yellow potatoes, chopped
  • 4 garlic cloves
  • 1/2 c raw cashews
  • 2 1/2 – 3 c water

Combine ingredients into a large dutch oven. Bring mixture to a boil. Reduce heat to a simmer.

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Pasta:

While veggies are cooking, prepare macaroni according to package directions.

Drain pasta. Transfer to a 9×13 baking dish. Stir in all-purpose seasoning and nutritional yeast.

Sauce – Blending – Part 2:

  • Ingredients from dutch oven, including liquid
  • 2 tbsp dijon mustard
  • 1 tbsp miso paste
  • 1 tbsp lemon juice
  • 1/2 c nutritional yeast
  • 2 tsp Savory Spice Blend

Blend until creamy. Taste for seasoning.

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Mix sauce in with the pasta. Make sure you use plenty of sauce. The macaroni will absorb some of the sauce as it bakes.

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Top pasta mixture with bread crumbs.

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Bake for 30 minutes, until sauce is bubbling.

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Serve. Eat. Enjoy.

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Cheesy Penne with Roasted Vegetables

I had made two sheet pans of roasted vegetables the night before. Used some for the Quinoa bowl with Roasted Veggies. Now I have lots of wonderful roasted veggies to work with. I am thinking penne with a “cheese” sauce, and of course the roasted veggies.

Previously I posted the “Cheese” Sauce. Here is the link for the recipe. Also, for the roasted vegetables (no oil used).

  • 12 oz brown rice penne
  • Roasted Vegetables
  • 1 “Cheese” Sauce recipe

Make penne according to package instructions.

Prepare “Cheese” Sauce recipe.

Add roasted vegetables to the “Cheese” sauce just when it starts to thicken. When sauce is at desired consistency add cooked penne. Stir.

Note: You could bake this in the oven after assembling. The sauce will not be as creamy if you bake this like a casserole, yet it is still as tasty.

Serve. Eat. Enjoy. Let your health start in the kitchen.

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