These enchiladas pair a tangy tomatillo filling with a sweet ripe tomato ranchero style sauce.

Tomatillo Enchiladas with fresh Ranchero Sauce

Ingredients

• 1 Pound tomatillos, diced
• 29 ounces cooked pinto beans
• 2 tablespoons vegetable oil, divided
• 4 cloves of garlic, minced and divided
• 1 large yellow onion, chopped and divided
• 1 large green bell pepper, diced
• 2 small serrano peppers or one medium jalapeno, minced
• 1 tablespoon ground cumin, divided
• 2 pounds ripe tomatoes, diced
• 1 dried chipotle, halved
• 1 teaspoon dried Mexican oregano
• 12 fresh corn tortillas
•  1/2 cup cilantro, minced and divided
• 1 medium ripe avocado, sliced

Preparation

1. To start the sauce saute 3/4 of the onion and 1/2 the minced garlic in 1 tablespoon oil. Add bell pepper, minced serrano, and 1/2 a teaspoon ground cumin and cook until the peppers have softened. Add tomatoes and half of the chopped cilantro and allow the sauce to come to a simmer over medium heat. Season with salt to taste. Continue to simmer, stirring occasionally while you prepare the filling.
2. In a medium pot heat the remaining 1 tablespoon of oil over medium-high heat and saute the remaining onion and garlic. Add tomatillos, pinto beans, oregano, dried chipotle, and 1/2 a teaspoon cumin. Bring to a simmer, stirring occasionally to prevent burning. Cook until the tomatillos have softened, about 10 minutes. Remove the chipotle from the filling and season with salt to taste.
3.  Fill tortillas with about 1/4 of the tomatillo mixture and roll tightly and arrange in a large baking dish. When the dish is full of tortillas top with the ranchero sauce covering evenly. Bake at 400 degrees Fahrenheit for 20 minutes.
4. Remove from the oven and allow to cool for 10 minutes. Top with remaining cilantro and avocado slices. Serve warm.

Amaranth, generally grown for its superfood-quality seeds, also produces delicate and delicious edible greens.  Amaranth greens, with their colorful leaves containing dashes of phytonutrient-rich purple and red are also quite healthy, and they’re attractive to boot.  These greens can be used as a substitute for spinach in many cooked dishes or raw salads.  This recipe keeps it simple and is a nice easy introduction for those who are new to amaranth greens.

Ingredients

• 1 1/2 tablespoons olive oil
• 2 cloves garlic, diced
• 1 bunch amaranth greens, coarsely chopped
• 2 tablespoons balsamic vinegar
• dash of red pepper flakes (optional)
• salt and pepper to taste

Preparation

1. Heat the olive oil over medium-high heat in a large, heavy pan.
2. Once the oil is hot and moves freely around the pan, add the diced garlic.  Saute for about 30 seconds.
3. Add the amaranth greens and stir frequently until they are wilted, about 4 minutes.
4. Add the balsamic vinegar and red pepper flakes, tossing the greens a few more times to distribute the vinegar and pepper.  Add salt and pepper to taste.
5. Remove the cooked greens from heat and serve immediately.

Shishito peppers are a Japanese variety of small chilis.  Though generally not spicy, every once in a while you might get one that has a touch of heat to it.  Shishito peppers have somewhat thin flesh and very thin skin, and their taste has a delicate bitterness to it.  In Austin, you can get wonderful shishito peppers from Johnson’s Backyard Garden during the late spring/early summer.  Try this super simple recipe as an appetizer or quick snack!

Blistered and Marinated Shishito Peppers

Ingredients

• 12-15 shishito peppers, whole with stems attached
• 3 tablespoons olive oil, divided
• 2 1/2 tablespoons light [gluten-free] soy sauce
• 2 tablespoons water
• 1 tablespoon Japanese rice vinegar
• Pinch of salt

Preparation

1. Wash the shishito peppers in warm water, and then pat completely dry with a towel.
2. In a large, heavy pan, heat 2 tablespoons olive oil over medium-high heat.
3. While the oil is heating, mix the remaining tablespoon of olive oil, soy sauce, water, vinegar, and salt in a shallow bowl.
4. Once the oil is very hot and moves freely around the bottom of the pan, throw in the peppers.  Make sure to not crowd the pan – you only want a single layer of peppers (you can make additional batch if necessary).
5. Let the peppers cook, without stirring, for about 1 minute. Stir quickly to move the peppers to an uncooked side, then let cook another minute.  Continue cooking, stirring continuously for another two minutes.  The skin of the peppers should be blistered and brown.
6. Remove the peppers and place directly in the marinade.  Let sit for about 5 minutes, then serve!

Variation:  Instead of using the marinade, you can just remove the blistered peppers to a small serving dish and sprinkle with coarse salt.

This lasagna achieves nutrient density with fresh seasonal vegetables and without the heavy, cheesy, saltiness might be associated with other lasagnas.  It also uses zucchini “noodles” in place of pasta and finely chopped eggplant in place of ground beef. If you freeze this dish, allow the lasagna to thaw completely at room temperature then reheat, covered, at 350 degrees Fahrenheit for 15-20 minutes.

Tofu Pesto Lasagna

Ingredients

• 3 pounds zucchini, you will want large zucchini, washed and sliced with a vegetable peeler into wide “lasagna noodles”
• 1 pound eggplant, peeled and finely diced in a food processer
• 28 ounces stewed tomatoes, unsweetened
• 1 small can tomato paste
• 2 tablespoons balsamic vinegar
• 3 cloves ogarlic, minced and divided
• ½ large white onion, diced and divided
• ½ cup water
• 14 ounces extra firm tofu, cubed
• ½ cup whole raw almonds, divided
• 2 cups packed fresh basil
• 6 tablespoons olive oil, divided
• 1 lemon, juiced
• 1 tablespoon nutritional yeast
• salt and pepper to taste

Preparation

1. To prepare the marinara sauce, heat 2 tablespoons of olive oil in a large skillet. Sauté onions and 1/3 of the minced garlic over medium heat until the onions are tender and slightly browned, about 5 minutes.
2. Add the processed eggplant to the sauté and continue cooking for a minute. Add stewed tomatoes, tomato sauce, balsamic vinegar, and water. Turn to low heat and allow to simmer until the eggplant is thoroughly softened and most of the liquid has reduced.
3. While the sauce is simmering prepare the pesto. Combine tofu, basil, 4 tablespoons olive oil, lemon juice, and one clove of garlic in a large blender or food processor until it is smooth and creamy.
4. When the sauce is ready it is time to assemble the lasagna. Spread ½ a cup of sauce on the bottom of a large glass (Pyrex) baking dish. Create an even layer of zucchini noodles on top of the sauce using 1/3 of the zucchini noodles. Add the tofu pesto in an even layer over the zucchini and layer another 1/3 of the zucchini noodles on top of the pesto. Spread another cup of the sauce on top of the zucchini, followed by the remainder of the noodles. Top it off with the rest of the sauce and bake in the oven at 400 degrees Fahrenheit for 20 minutes.
5. While the lasagna is cooking prepare the topping. Combine ¼ cup of almonds, nutritional yeast, and a pinch of salt in a food processor until it is uniformly ground.
6. After the lasagna has cooked, allow it cool for 10 minutes then sprinkle the topping on top in a uniform layer. Serve warm.

I do not believe that I have ever had a vegan mac and “cheese” that tastes like the original, but that does not mean that they are not also good. This recipe creates a savory sauce with mushrooms, nutritional yeast, and Peruvian Aji Amarillo and ups the nutritional ante with fresh broccoli and quinoa.

Veggie Mac Casserole

Ingredients

• 2 cups gluten-free or whole wheat elbow pasta, cooked according to directions
• 1/4 cup qunioa, cooked according to directions
• 2 tablespoons butter or butter alternative
• 4 ounces baby portobello mushrooms, sliced
• 1 large white onion, diced
• 2 cloves garlic, minced
• 3 cups broccoli florets, chopped
• 1 pound winter squash, cooked and mashed
• 3/4 cup nutritional yeast
• 1/4 teaspoon paprika
• 1 1/2 cup unsweetened soy milk
• 1 tablespoon Aji Amarillo
• 1 tablespoon soy sauce
• 1 tablespoon balsamic vinegar
• Salt to taste

Preparation

1. Heat butter in a large skillet. Add mushrooms and saute until they have expressed liquid. Add onion and garlic to saute and continue cooking until onions are tender, about two minutes.
2. Stir broccoli into the saute. Cover and reduce heat to low allowing broccoli to steam until bright green and tender, about three minutes.
3. Stir cooked quinoa and pasta into the vegetables and set aside.
4. To make the sauce, combine squash, nutritional yeast, paprika, soy milk, Aji Amarillo, soy sauce, and balsamic vinegar  in a blender and combine until smooth. Season with salt to taste.
5. Pour sauce over vegetable saute and noodles and return to heat until the sauce begins to bubble.
6. Bake in the oven at 350 degrees Fahrenheit for 20 minutes. Allow to cool for 15 minutes before serving.

This recipe is inspired by a salad by Bryce Gilmore, owner of of Austin’s own Barely Swine. The abundant savory roasted vegetables along with a butter-based dressing make it a very satisfying entree salad.

Carrots and fennel ready for roasting

Ingredients

Salad:

• 1 pound young carrots, washed and halved
• 2 medium fennel bulbs, cut into wedges
• 5 cups baby arugula
• olive oil cooking spray
• 1 clove of garlic, minced
• 1 teaspoon paprika
• 1 teaspoon salt

Dressing:

• 4 tablespoons butter
• 2 tablespoons balsamic vinegar
• 2 tablespoon toasted sunflower seeds, divided
• 2 tablespoon toasted pumpkin seeds, divided
• salt to taste

Preparation

1. Spray a large cookie sheet with olive oil and arrange the carrots and fennel on the sheet for roasting.
2. Spray the vegetables liberally with olive oil and sprinkle with minced garlic, paprika, and salt.
3. Place the vegetables in the oven to roast at 350 degrees until vegetables are tender and fragrant, about 20 minutes.
4. While the vegetables are cooking prepare the dressing. Melt butter in a small skillet and cook over medium heat until slightly brown with a nutty fragrance.  Transfer the browned butter to a blender and combine with balsamic vinegar and one tablespoon of sunflower and pumpkin seeds. Season with salt to taste and set aside.
5. When the vegetables are finished roasting, remove from the oven and allow to cool for five to ten minutes. Assemble the salad by arranging a serving of vegetables over 1/2 to 1 cup of arugula, drizzle with dressing, and top with a sprinkle of the remaining sunflower and pumpkin seeds.

Roasted Carrot and Fennel Salad

This pie can easily be made gluten free by using a gluten-free crust and preparing the crumble with pecan meal.

Ingredients

• 3/4 cup brown sugar, divided
• 1 tablespoon corn starch
• 2 cups green tomatoes, diced
• 1 1/2 cups fresh peaches, diced
• 1/4 cup raisins
• 1 teaspoon lemon zest
• 1 teaspoon cinnamon
• 1/4 cup butter or butter alternative
• 1/2 cup all purpose flour
• 1 teaspoon salt
• 1 prepared 9-inch pie crust, defrosted if applicable

These are fantastic. Really.

Green Tomato Enchiladas (Photo:Gabriel Hasser)

Ingredients

• 2 large green tomatoes, diced
• 2 medium yellow squash, diced
• 4 large cloves garlic, minced and divided
• 1 large white onion, diced and divided
• 2 medium purple or green bell peppers, diced
• 1 cup textured vegetable protein, re-hydrated
• 15 ounces cooked pinto beans
• 1 1/2 tablespoons Mexican oregano, divided
• 2 teaspoons ground cumin
• 20 fresh corn tortillas
• 8 large dried guajillo chilis
• 2 dried chipotle peppers
• 2 ripe red tomatoes, diced
• 3 tablespoons vegetable oil, divided
• 3/4 cup vegetable broth
• Salt to taste
• 1 cup shredded Monterrey jack cheese or cheese substitute (optional)

Preparation

Sauce:

1. Boil dried guajillo and chipotle peppers in a pot of water until softened, about 10 minutes.
2. Drain the water and, when the peppers are cool enough to handle, remove the steams.
3. Heat 2 tablespoons of oil in a large skillet. Fry the softened peppers for a minute on each side on high heat until fragrant. Remove from heat.  Leave the leftover oil in the skillet and remove from heat.
4. Transfer peppers to a blender. Add broth and puree until smooth.
5. Reheat oil in the skillet and saute bell pepper, 1/2 of the diced white onion, half of the minced garlic, diced tomatoes, and 1/2 tablespoon Mexican oregano until the onions are soft. Add pepper puree and continue cooking for another minute or two.  Season with salt to taste and set aside.

Filling:

1. Heat one tablespoon of oil in a large skillet. Saute the remaining onion, garlic, tomatoes, and squash until the squash begins to soften, about two minutes.
2. Add remaining oregano, cumin, textured vegetable protein, and pinto beans to the vegetable saute. Cook for an additional two minutes and season with salt to taste.

Baking:

1. Coat a large baking pan with cooking spray. Add 1/2 a cup of the prepared enchilada sauce to the bottom of the pan and spread evenly.
2. Fill corn tortillas with about a 1/2 cup of filling and roll tightly. Pack the pan densely with rolled enchiladas then top with the remaining enchilada sauce and cheese.
3. Bake at 400 degrees Fahrenheit until the sauce bubbles and the cheese is thoroughly melted, about 20 minutes.
4. Remove from oven and allow to cool for 10-15 minutes before serving.

Green Tomato Three Bean Salad

Ingredients

• 1 pound green tomatoes, diced
• 1/2 pound fresh green beans, steamed and cut into 1/2 inch sections
• 1/2 pound fresh dragon beans or wax beans, steamed and cut into 1/2 inch sections
• 15 ounces cooked red or kidney beans
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 2 tablespoons fresh basil, finely chopped
• Salt and pepper to taste

Preparation

1. Bring 4 cups of water to a rapid boil. Add green beans and dragon or wax beans, stir for 30 seconds, and remove from heat. Immediately immerse beans in an ice bath or run under cold water until cool to stop the cooking process.
2. In a large bowl combine green tomatoes, blanched beans, and kidney beans. Set aside.
3. In a small bowl or glass combine lemon juice and olive oil.
4. Pour dressing over beans and add fresh basil. Stir until evenly combined and add salt and pepper.
5. serve at room temperature or chilled.

This recipe can easily be made gluten free by using a gluten-free crust.

Green Tomato Pizza

Ingredients

• 2 medium green tomatoes, thinly sliced
• 1 small white onion, sliced
• 1/4 cup fresh basil, sliced
• 1 teaspoon hot pepper flakes (optional)
• 1 cup preferred pizza sauce
• 1 12 inch pizza crust
• 1/2 cup mozzarella cheese

Preparation

1. Spread sauce on the pizza crust evenly.
2. Arrange green tomato slices, onions, basil, and pepper flakes evenly over the sauce and top with cheese.
3. Bake in a pre-heated oven at 450 degrees Fahrenheit for 10 to 15 minutes, until crust is slightly brown and cheese has bubbled.
4. Serve immediately.