Enchilada Casserole

Vegan baked Enchilada Casserole

1 tbs olive oil
2 cloves of garlic, minced
1 red onion, chopped
4 zucchini, shredded using a cheese grater
3 bell peppers (yellow, red, orange or green)
1 can black beans, drain and rinsed
1 can pinto beans, drain and rinsed
1 bag frozen corn
1 can diced tomatoes
1 can tomatoes with chili peppers
1 can enchilada red sauce
4 Flour tortillas
1 Tbs chili powder
salt/pepper to taste

Avocado, diced
crushed tortilla chips
vegan sour cream

Preheat oven to 350 degrees.

On high- medium heat, sauté onion and garlic in pan. Add in peppers and stir regularly. Once peppers and onion are cooked through, add in shredded zucchini and continue to cook on medium.

In separate pan mix beans, tomatoes, and corn.  Stir together on medium heat, until mixture is heated through.

Spray a 9×6 glass cooking pan with cooking spray.  Place first tortilla on bottom of pan. (If tortilla are too big, use a pizza cutter to cut edged off in order to fit in pan evenly).

Evenly spread bean mixture and pepper mixture on tortilla.  Place the next tortilla flat on top of mixture, add another layer of mixture; continue this pattern until you’ve used all mixture or until your pan is full.  Once you’ve place the final tortilla on top of casserole, drizzle red enchilada sauce across top layer.

Bake for about 20 minutes, or until top looks slightly crispy, and inside is slightly bubbly.
Remove from oven and let cool slightly.  Top with your choice of diced avocado, cilantro, crushed tortilla chips, and vegan sour cream.



Sun-dried Tomato, Mushroom, and Spinach Quiche


1 tablespoon ground flax + 3 tablespoons water, mixed together
1 cup whole almonds, ground into flour
1 cup gluten-free rolled oats, ground into flour
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 tsp kosher salt
1 tbsp coconut oil or olive oil
3 tbsp water, as needed

1 block (14-oz) firm tofu
1 tablespoon coconut oil or olive oil
1 yellow onion, thinly sliced
3 large garlic cloves, minced
10-oz sliced cremini mushrooms
1/2 cup green onions, finely chopped
1/2 cup fresh basil leaves, finely chopped
1/3 cup oil-packed sun-dried tomatoes
1 cup baby spinach
2 tbsp nutritional yeast
1 teaspoon dried oregano
3/4-1 teaspoon fine grain sea salt
Black pepper, to taste
Red pepper flakes, to taste

Preheat oven to 350F and lightly grease a round 10-inch tart pan (I used a 9-inch glass pie dish).

Wrap rinsed tofu in towels to press out the water while you prepare the crust.

quiche.crustFor the crust:
Whisk together flax and water mixture in a small bowl and set aside so it can gel up.
In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt.

Add in the flax mixture and oil. Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers.

Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the centre of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.

Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase oven temperature to 375F.

For the filling
Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy.  Add a splash of almond milk to help with consistency.

mushroomsIn a skillet, add oil and sauté the onion and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.

fillingRemove from heat and stir in the creamy tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.

Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. The crust may crumble slightly when sliced warm, but not to worry.

Leftovers can be refrigerated for 3-4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 350F.