Veggie Enchiladas

 
I'm not sure if anyone loves TexMex food as much as I do...tacos, quesadillas, enchiladas...I love them all, assuming they're free of animal products of course!  These veggie enchiladas are a favorite in my house, the filling is hearty and delicious and the sauce is SO creamy you will not be able to believe it is dairy free, but best of all this recipe is EASY!

Ingredients

For the enchiladas 
12 Organic Corn Tortillas
2 cups (approximately) Cooked Quinoa
1 head Kale (4-5 cups)
1 cup Organic Corn
1 can Black Beans
Seasoning to taste

For the sauce
1 Avocado
1 can Green Salsa

Instructions 

-Preheat oven to 350 degrees
-Saute Kale leaves and mix in Quinoa, Corn and Black Beans
-Prepare sauce-- In a blender place avocado and 2 cups of Green Salsa or Green Enchilada Sauce

-Add seasoning to mixture to taste...I used Sea Salt, Pepper and Garlic
-Wrap tortillas in a towel and microwave (about 1 minute) to prevent cracking during rolling
-Stuff each tortilla with a heaping spoonful of mixture, roll up and place in baking dish
-Cover Enchiladas with sauce and top with your favorite Vegan Cheese
-Bake for 10-15 mins or until cheese is starting to melt
-DEVOUR!

I hope you love these Veggie Enchiladas as much as my husband and I do!  Please let me know if you try out this recipe, I always love to hear from you! AllthingsMelissaAnn@yahoo.com @allthingsmelissaann

Vegan / Gluten Free Pumpkin Pie

 

This is an incredibly easy and delicious pumpkin pie recipe to make for Thanksgiving!  I promise your omnivore friends / family will not miss the eggs or condensed milk from most traditional pumpkin pie recipes and will probably be surprised that this recipe is free of animal products.  I never loved the traditional Pumpkin Pie recipe but this recipe is so good that I could not resist licking the spoon and scooping any leftover batter from the bowl to eat! 

Note- This recipe is best if it refrigerates overnight so plan to make it the day before Thanksgiving!

Ingredients

2 15oz cans pumpkin puree (not pumpkin pie filling)

1/4 Cup Brown Sugar 

1/4 Cup pure Maple Syrup 

1/3 Cup Almond Milk

1 Tablespoon Coconut Oil

3 Tablespoons Cornstarch 

2 Teaspoons Pumpkin Pie Spice 

1/2 Teaspoon Cinnamon

1/2 Teaspoon Vanilla 

dash of Sea Salt 

Instructions

• Preheat oven to 350 degrees 
• Combine all ingredients: pumpkin, brown sugar, maple syrup, almond milk, coconut oil, cornstarch, pumpkin pie spice, cinnamon, vanilla and sea salt, in a bowl and mix well (it is really that easy!)  
• Pour batter into a 9 inch pie crust, because I was focusing mainly on perfecting the pie filling I used store bought gluten free crusts (do not pre bake the crust), but I linked a few great pie crust recipes below.
• Cover the edges of the crust with foil to prevent them from burning
• Bake for approximately 60 minutes 
• DO NOT SKIP THIS STEP!!! You will want to dig in immediately once your pie is cooled, I get it...it smells heavenly and looks so creamy and delicious, BUT it has to set or the consistency will be more like custard than pie.  Once it's cool refrigerate for a minimum of 5 hours or better yet overnight.

 

 Vegan Pie Crust

Vegan Pie Crust

I did not use whipped cream for this recipe (nor did my taste testers miss it) but I have to admit that a little dollop of this vegan whipped cream probably would have been an AMAZING addition on top of a slice of this pie.

Vegan Whipped Cream

What dishes are you planning to make for Thanksgiving? I am making this pie and a veganized version of Green Been Casserole (will post recipe soon) Please let me know if you try out this Pumpkin Pie recipe, I always love to hear from you! AllthingsMelissaAnn@yahoo.com @allthingsmelissaann

Pie for Dinner?

VEGAN SHEPHERDS PIE

Of course you can have pie for dinner, Shepherds Pie that is!  I am in love with this easy meal, it is perfect for a chilly fall evening!  It is, without a doubt, a "sweatpants" meal, not because it is fattening but because you will more than likely have multiple servings and your tummy will need some room!  My version of Shepherds Pie is healthy, warm, comforting, savory, filling and will definitely be a repeat in my house!

Ingredients

Mashed Potatoes
3 Medium to large Potatoes (I used Russet)
Olive Oil
Unsweetened Almond Milk
Salt and Pepper

Filling

1/2 onion 

2 c (I used fresh) broccoli florets 

1 c frozen organic peas / carrots 

2 c frozen organic corn 

2 c Beyond Meat Crumbles (or cooked Lentils)

Vegan mushroom Gravy 

1 tsp dried Thyme
1/2 tsp Garlic Powder (or two cloves minced)
Salt and Pepper to taste


Since it was a weeknight and I was short on time I used a store bought vegan gravy by Pacific...it was amazing and I am planning to keep a few cartons on stock for quick / easy meals.

Instructions 

Lets start with the mashed potatoes (my favorite part)

• Cut the potatoes into cubes and cook in a large pot with boiling, salted water. When the potatoes are cooked and tender (about 15 minutes) drain them and return them to the hot pot over low heat.  Add in a little olive oil, garlic, and unsweetened plant milk (I used almond) and MASH them like crazy.

• Preheat oven to 400

For the filling Easy peasy! You just need one pan for this part!

• Saute the diced onion over medium heat for a few minutes, add in broccoli, peas and carrots, corn, and Beyond Meat crumbles or cooked lentils (both are delicious in this recipe), and saute until all veggies are tender. 

•  Pour in vegan Mushroom Gravy and stir making sure to coat all of your veggies with its yumminess!

• Add Thyme, Garlic Powder (or fresh) and salt and pepper to taste - Add in any of your favorite herbs and seasonings

• Once you are satisfied with the taste of your filling, pour it into your baking dish

• Top the filling with heaping spoonfuls of mashed potatoes and smooth out the potatoes so they cover the filling entirely 

• Bake at 400 for approximately 10-15 minutes, until the potatoes are slightly browned

• Cool before devouring!

I hope you love this easy recipe as much as my husband and I did!  If you try it please let me know if and how you modified the recipe and how you and your family like it! 

AllthingsMelissaAnn@yahoo.com
@allthingsmelissaann

Spaghetti Squash Casserole -- Vegan / Gluten Free

This was honestly a throw together dinner, but it is definitely a dish I will make again! Delicious Mouthwatering Flavorful I can't seem find a word to describe this casserole, it is on another level!

What you need

Spaghetti Squash 

Marinara Sauce (I used store bought)

Cremini mushrooms - 8oz

Fresh Spinach - about 16oz

Beyond Meat Beefy Crumbles

Daiya Mozzarella Shreds (Or other vegan cheese)

Follow Your Heart Parmesan Style Shreds

Directions

Cook Spaghetti Squash--I used a slow cooker.  Poke about 10-15 holes in the spaghetti squash with a knife, place it whole in the slow cooker and allow to cook until out flesh is soft.  Once it's cooked, allow to cool, slice open, scoop out the seeds, then using a fork rake through the squash to create "spaghetti".



 If you don't have a slow cooker here are a few other cooking options

Bake Spaghetti Squash

Microwave

Preheat oven to 400 degrees

In a large saucepan / skillet combine sliced mushrooms, spinach and Beyond Meat crumbles.  Let them simmer together until spinach is beginning to wilt, then add cooked spaghetti squash and marinara sauce, continue to simmer until spinach has cooked down.



Add everything to a baking dish and top with desired amount of Daiya Mozzarella shreds and Follow Your Heart Parmesan shreds.  Bake until cheese is melted.

Devour! 

What are your favorite spaghetti squash recipes?

But where do you get your protein?!

As someone who does not eat animal products (vegan, plant based, herbivore...whatever you prefer) the most common question I get when it comes to nutrition is "But where do you get your protein?"  This post is for omnivores and herbivores alike...I'm hoping to help those interested in cutting animal products out of their diet find plant based protein sources and also help my plant powered friends have eye-opening conversations when they get asked,"WHERE DO YOU GET YOUR PROTEIN?"

When I am asked about protein (and I feel like I get asked A LOT...by friends / family / acquaintances / clerks at the market / waiters ) I avoid the urge to respond with sarcastic comments such as, "Where do you get your cholesterol" or "From eating the people who ask me that" because if they are sincerely interested not only have I not answered their question, but I've now turned them away from veganism by being a jerk! Instead I respond compassionately, my part of the conversation usually goes something like this "I used to think that protein only came from animal products, but did you know that foods like broccoli, beans, quinoa, nuts and nut butters have a similar amount of protein as meat? Not only are they great sources of protein but they are also lower in saturated fat and cholesterol and higher in fiber, and they cost significantly less." By responding kindly I usually have powerful conversations with people regarding the disgraceful treatment of farmed animals, the environmental effects of meat eating, and the health benefits of following a plant based diet.

If you are interested in high protein, plant based meal ideas feast your eyes on these mouth watering recipes!

Teriyaki Cauliflower Rice Bowl - Yup Its Vegan

Butternut Squash Black Bean Enchiladas - Minimalist Baker




Below is an amazing chart created by Vega One (the most detailed I've seen) that identifies a large array of plant based proteins.  I love Vega One's All in One Nutritional powder in Natural Flavor!

You can view the chart HERE if you're having difficulty reading the small print

 

 Hopefully this post helped you discover some plant based protein options and will help you confidently answer the "protein question" the next time you get asked.  

Happy Saturday! Have a great weekend!

Pumpkin, Pumpkin, Pumpkin!!

Fall in So Cal is turning out to be not so "fall like", despite the fact that it feels like summer outside I am still craving anything and everything pumpkin!  I've made these delicious pumpkin muffins HERE, almost every week since mid October, and have been enjoying Duncan Donuts Pumpkin Spice coffee every morning!  I've scoured Pinterest for pumpkin recipes, and wanted to share a few that look amazing.

Considering that the high is almost 90 degrees on Wednesday, I will definitely be enjoying my pumpkin on ice!  The Pistachio Project has several yummy looking pumpkin recipes including this Pumpkin Spice Smoothie HERE.

I LOVE how easy this Pumpkin Butternut Squash Bake looks from Skinny Mom HERE.  I think this will be a perfect side for Thanksgiving!

If the weather continues to be this warm, I think we will be eating this tasty looking Pumpkin Parfait HERE instead of warm pumpkin pie.

Pumpkin Chili!?!? Yes, please!  Lisa at Snack Girl you are a genius, and I can't wait to try this recipe! HERE



I'd love to hear how you've been enjoying pumpkin this fall!  Leave a comment or email me at AllthingsMelissaAnn@yahoo.com

Apple Cinnamon Muffins

As mentioned HERE (Pumpkin Muffins) and HERE (Banana Muffins) my husband LOVES homemade muffins!  I had three Golden Delicious apples that were probably too ripe to eat by themselves, but perfect for baking, and only one muffin left in the refrigerator!  Almost running out of muffins is VERY scary for the hubby!  I pretty much copied the recipe for Pumpkin Muffins but made a few tweaks to create these tasty Apple Cinnamon Muffins!

Chop 2-3 apples (about 2 cups) and cover with 1/2 c. sweetener of choice, I used Stevia, and 

 cinnamon to taste.  I LOVE cinnamon so used about 1 tbs. (maybe more)

Mix so apples are coated in cinnamon / sugar mixture, add remaining ingredients and mix well.

Spoon mixture evenly into muffin tin and top with granola.  Bake at 350 degrees for 15-18 minutes.

Ingredients

2-3 chopped apples

1/2 c unsweetened applesauce

2 mashed bananas

1 1/3 c whole wheat flour

1/2 c sweetener 

1 tsp baking soda

1tbs cinnamon

OPTIONAL - Granola for muffin topping

Healthy "Carrot Cake" Cookies

Due to the move and having quite a bit more time on my hands, I find myself on a BIG baking kick!  Carrot cake is my husbands favorite dessert, but two people do not need an entire cake, so I combined a few "carrot cake" cookie recipes I found via pinterest and made him HEALTHY "carrot cake" cookies!  The texture of these cookies is soft and cake like, they have just the right amount of sweetness and since I used healthy baking alternatives they don't come with the usual guilt of eating a cookie!

Ingredients

1 c whole wheat flour
1/2 tsp baking soda
1 1/2 c oats
1 1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 mashed banana
3/4 c dark brown sugar
1/4 c unsweetened applesauce
1/4 c crushed pineapple
1/2 c unsweetened almond milk
1 tsp vanilla extract
1 c finely grated carrots
1/2 c chopped walnuts

Directions

Preheat oven to 375 degrees.  Combine dry ingredients first,  then add in wet ingredients, mix well, and drop by tablespoon onto lightly greased cookie sheet.  Bake for 15 minutes.

Apple Pie Smoothie

It is an understatement when I say I am beyond ready for falls arrival!  I was hoping that with our recent move we would be lucky enough to escape the miserable summer heat!  Unfortunately, it seems like we brought the Texas heat with us to So Cal :( I can't wait to wrap myself up in cozy sweaters and leggings, enjoy chilly morning runs, and savor all of the yummy food that goes along with fall.  Since the summer weather seems to be sticking around a bit longer, I will appreciate beach time and warm days; however, this smoothie did bring me a bit closer to the wonderful flavors of fall!  It is no secret that I LOVE smoothies, and being that apple pie is my favorite fall treat, this one is no exception.  I am on a mission to turn all of my favorite fall treats into smoothies!

Ingredients

1 banana
1 apple (I used Golden Delicious)
1/2 c Vanilla Almond Milk
1/3 c Vanilla Coconut Milk Yogurt
1/4 c Granola
few dashes of cinammon
handful of ice cubes

Healthy and Delicious Banana Bread Muffins

These muffins are SO yummy!  

Ingredients

2 cups whole wheat flour

1 tsp baking soda

1/4 tsp salt

1/2 cup unsweetened natural applesauce

1/4 cup agave nectar

1/4 splenda (or other sugar substitute)

6 mashed RIPE bananas

Preheat oven to 350 degrees.  Spray or lightly grease muffin tin.  Combine all ingredients EXCEPT bananas and blend well.  In a separate bowl mash bananas until smooth and then mix into the other bowl of ingredients.  Bake for 15-18 minutes then DEVOUR guilt free!

Crispy Baked Sweet Potato Fries

Hopefully you've had a chance to try the recipe Turkey Burgers with a Kick, since I posted that recipe my hubby has requested the burgers a few more times, which has given me the opportunity to work on getting my baked sweet potato fries just right!  The key to getting perfectly crisp baked sweet potato fries is soaking them in water before baking. Who knew?

For the amount of sweet potato fries you see below I used one large sweet potato, I sliced the sweet potato quite thin so they would be nice and crispy.  Before baking, fill a large bowl with water and soak sweet potato fries in the water for about 30 minutes.  Preheat oven to 425 degrees.  Remove the sweet potato fries from the water and place on a baking sheet.

I coated the sweet potato fries with Pam Olive Oil and seasoned with Tony Chachere Seasoning, great seasoning for just about everything.  Bake for about 20-25 minutes, after the 20 minute mark you need to keep a close eye on them, once they start to brown it is time to take them out.  If you want your fries extra crispy you can turn your oven to broil for the last minute or two.