Respectful Lundi Gras.

Meat-free recipes.

Black Bean and Cheese Enchiladas.

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. 2 dried ancho chiles, stemmed and seeded
. 2 cups water
. 2 teaspoons olive oil
. 1 cup chopped yellow onion
. 5 garlic cloves, sliced
. 1/4 teaspoon salt
. 2 cups vegetable broth
. 2 tablespoons chopped fresh oregano
. 2 tablespoons tomato paste
. 1/2 teaspoon ground cumin
. 1 tablespoon fresh lime juice
. 1/8 teaspoon ground red pepper
. 1 can black beans, rinsed and drained
. 2 cups preshredded cheese
. 3 thinly sliced green onions
. 3 thinly sliced green onions
. Cooking spray
. 12 corn tortillas
. 6 tablespoons light sour cream

. Preheat oven to 200°C.
. Combine chiles and 2 cups water in a saucepan.
. Bring to a boil, reduce heat, and simmer 5 minutes.
. Remove from heat; let stand 5 minutes.
. Drain chiles in a colander over a bowl, reserving 1 cup cooking liquid.
. Heat oil in a medium saucepan over high heat. Add onion; saute 1 minute.
. Reduce heat to medium; add garlic and salt.
. Cook 5 minutes or until golden, stirring occasionally.
. Add broth and next 3 ingredients (through cumin).
. Cook 8 minutes or until thickened, stirring occasionally.
. Pour onion mixture into a blender; add chiles and reserved liquid.
. Remove center piece of blender lid; secure lid on blender.
. Place a clean towel over opening in lid.
. Blend until smooth; stir in lime juice and red pepper.
. Combine the beans, 1 cup cheese, and half the green onions in a bowl.
. Spread 1/2 cup sauce in the bottom of baking dish coated with cooking spray.
. Warm tortillas according to package directions.
. Spoon 3 tablespoons bean mixture down center of each tortilla; roll up.
. Place, seam-side down, in prepared dish.
. Pour remaining sauce over filled tortillas.
. Top with the remaining cheese.
. Bake at 400° for 15 minutes or until lightly browned.
. Sprinkle with remaining green onions; serve with sour cream.

Polenta with Mushroom Sauté.

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. 2 tablespoons olive oil
. 2 packages exotic mushroom blend, chopped
. 1 package presliced cremini mushrooms
. 1 teaspoon minced fresh thyme
. 1/2 teaspoon minced fresh oregano
. 3 chopped garlic cloves
. 1/3 cup organic vegetable broth
. 2 teaspoons fresh lemon juice
. 1/8 teaspoon salt & 1/8 teaspoon black pepper
. 2 cups reduced-fat milk
. 1 1/2 cups organic vegetable broth
. 3/4 cup instant polenta
. 1 cup shredded fontal or fontina cheese
. 1/4 teaspoon salt

. Heat oil in a skillet over high heat.
. Add mushrooms; sauté 4 minutes.
. Add herbs and garlic; sauté 1 minute.
. Stir in 1/3 cup broth, juice, 1/8 teaspoon salt, and pepper.
. Bring milk and 1 1/2 cups broth to a boil.
. Stir in polenta; cook 4 minutes, stirring constantly.
. Stir in half of cheese and 1/4 teaspoon salt.
. Divide polenta among 4 gratin dishes; top with remaining cheese.
. Broil 5 minutes. Top each serving with 1/2 cup mushrooms.

Lentil Burgers with salsa topping.

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. 1/4 cup finely chopped pineapple
. 1/4 cup finely chopped mango
. 1/4 cup finely chopped tomatillo
. 1/4 cup halved grape tomatoes
. 1 tablespoon fresh lime juice
. 1 minced serrano chile
. 1 cup chopped onion
. 1/4 cup grated carrot
. 2 teaspoons minced garlic
. 2 tablespoons tomato paste
. 1 1/2 teaspoons ground cumin
. 3/4 teaspoon dried oregano
. 1/2 teaspoon chili powder & 1/2 teaspoon black pepper
. 3/4 teaspoon salt
. 1/2 cup panko
. 1/4 cup finely chopped fresh parsley
. 2 large egg whites
. 1 large egg
. 3 tablespoons canola oil

. To prepare salsa, combine first 6 ingredients; cover and refrigerate.
. To prepare burgers, combine 1 1/2 cups water and lentils in a saucepan; bring to a boil.
. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Drain.
. Place half of lentils in a large bowl.
. Place remaining lentils in a food processor; process until smooth.
. Add processed lentils to whole lentils in bowl.
. Heat a large nonstick skillet over medium-high heat.
. Coat pan with cooking spray.
. Add onion and carrot; sauté 6 minutes or until tender, stirring occasionally.
. Add garlic; cook 1 minute, stirring constantly.
. Add tomato paste, cumin, oregano, chili powder, & 1/4 teaspoon salt; cook 1 minute.
. Add onion mixture to lentils.
. Add remaining 1/2 teaspoon salt, barley, and next 5 ingredients (through egg).
. Cover and refrigerate 1 hour or until firm.
. Divide mixture into 8 portions, shaping each into a 1/2-inch-thick patty.
. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat.
. Add 4 patties; cook 3 minutes on each side or until browned.
. Repeat procedure with remaining 1 1/2 tablespoons oil and 4 patties. Serve with salsa.

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