Heartwarming recipes

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December 11, 2013 // UPDATED 11:00 am - December 16, 2013
By: Nicole Navratil
Nicole Navratil

Quinoa Spaghetti with Garlic Alfredo, Baby Portabellas, and Kale

Vegan // Gluten-Free // Serves 3-4 

Ingredients

1 cup silken tofu


4 cloves garlic, peeled and halved


1/2 cup steamed greens (kale, spinach, etc)

7–8 baby portabella mushrooms


1/4 cup almond, soy, or rice milk


Handful of roasted pumpkin seeds


Olive oil

Lemon juice

Salt and pepper

8 oz quinoa spaghetti 

Directions

Fill a stockpot with water and bring to a boil. Cook quinoa spaghetti according to package directions. Drain, set aside.

Remove stems from baby portabellas and quarter. Add about 2T of olive oil to small sauté pan and cook mushrooms in oil over medium heat for 3–5 minutes. Set aside.

Add silken tofu, almond milk, garlic, and lemon juice to a blender. Cover and blend for 1–2 minutes, until smooth. Transfer to pan with sautéed mushrooms. Add steamed kale and warm over medium heat. Transfer veggies & alfredo to your stock pot and add cooked quinoa noodles. Warm over low heat and add salt and pepper to taste.

Transfer to bowls and top with toasted pumpkin seeds.

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Vegan Black Bean Enchiladas for the Crockpot

Vegan // Gluten-Free // Serves 10-12 (makes about 26 enchiladas)

Ingredients

2 packages corn tortillas


1 large can black beans, drained (25 ounces)

1 small hot pepper


2 10-ounce jars of salsa


1 cup button mushrooms


2 10-ounce packages fresh spinach

1 cup frozen corn


6 cloves garlic


2 tsp cumin


2 tsp smoked paprika


2 tsp ground oregano

2 small jars green chilies, 1 small jar of salsa, or about 16 ounces of tomato juice


Olive oil 

Directions

Remove stems and chop mushrooms. Peel and dice garlic. Remove stem and dice hot pepper. Thaw the spinach in the microwave or running under warm water for several minutes. Place in strainer, and press to remove excess water.

Saute mushrooms in about 2T of olive oil in a medium saucepan over medium heat. Add 1 tsp of each: cumin, smoked paprika, and ground oregano. Saute for 4–5 minutes, add garlic, and sauté for another 2-3 minutes. Remove from heat and set aside.

In a large bowl, mix beans, pepper, salsa, sautéed mushrooms, corn, and spinach. Add the remaining 1 tsp of cumin, smoked paprika, and ground oregano. Mix well with a wooden spoon, combining all ingredients. 

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Nicole Navratil is a local blogger devoted to creative meatless recipes. You can find her blog at www.pepperonisnotavegetable.com.