Vegetable Enchiladas

Recipe Yield: 8-10 enchiladas

Prep Time: 25 minutes

Cook Time: 30 minutes

INGREDIENTS:

• 1 1/2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 red onion, diced
• 1 eggplant, grated
• 1 zucchini, grated
• 1 15 oz. can black beans, drained and rinsed
• 1 4.25 oz. can sliced black olives, drained and rinsed
• 2 cups grated low fat Cheddar cheese, divided
• 1/2 cup low fat sour cream
• 1 tablespoon dried Mexican oregano
• 1 tablespoon dried parsley
• 1 teaspoon fresh ground black pepper
• 2 10 oz. cans low sodium enchilada sauce, divided
• 2 cloves garlic, minced
• 8-10 flour tortillas

INSTRUCTIONS:

1. Preheat your oven to 350 degrees F. In a small sized mixing bowl combine the chili powder, paprika and cumin. Mix with a small fork until combined and set to the side.
2. Next set a large skillet on the stove and turn the heat to medium. Add the diced onion to the pan and cook for about five minutes until the onion is tender. Add in the grated eggplant and grated zucchini and cook briefly until heated through. Then add the black beans and black olives to the pan and stir until combined.
3. Remove the pan from the heat and add one cup of the Cheddar cheese to the pan, the sour cream, the Mexican oregano, the parsley and the ground black pepper and stir while the mixture heats through and the cheese has melted.
4. Return the pan to the heat and add in one and a half cans of the enchilada sauce. Cook until the mixture starts to boil and then reduce the heat to low and allow the mixture to simmer for around five minutes. The sauce will thicken slightly in this time. Turn the heat off and remove the pan from the stove.
5. Set out the tortillas on a flat surface and assemble the enchiladas by placing about 1/4 cup of the vegetable mixture in the center of each tortilla. Roll each enchilada up and place in an ungreased 9"x13" baking pan. Top with the remaining enchilada sauce and then sprinkle with the rest of the reduced fat Cheddar cheese.
6. Place on the center rack of your oven and bake for 30 minutes, or until the cheese is melted and bubbly. Remove from the oven and serve hot.

Bravo Bravo Antipasto

Ingredients

• 4 pieces Mini Babybel® Light Semisoft Cheese
• 1 head Romaine Lettuce, Torn Into Bite-size Pieces
• 1 package 8-ounce Cooked Ham (about 8 Slices)
• 1 package 6-ounce Genoa Salami
• 1 jar 5-ounce Roasted Red Peppers, Drained And Cut Into Strips
• 2 cups Halved Cherry Tomatoes
• 1 jar 6-ounce Marinated Artichokes, Drained And Quartered
• 1 jar 4 1⁄2-ounce Marinated Mushrooms, Drained
• ½ cups Mixed Pitted Olives
• Vinaigrette To Dress

Preparation

Arrange torn romaine lettuce on serving platter.
Slice Mini Babybel®, ham and salami into strips and arrange on top of lettuce.

Top with red pepper strips, cherry tomatoes, artichoke hearts, marinated mushrooms, olives and any other antipasto items.

Drizzle with a favorite vinaigrette salad dressing and serve.

Vegan Tortilla Soup

Recipe Yield: 8 Servings

Prep Time: 20 minutes

Cook Time: 40 minutes

INGREDIENTS:

• 3 large and dried ancho chiles, toasted, with seeds taken out, and chopped
• 15 oz. fire-roasted diced tomatoes, not drained
• 2 tbsp, plus 2 more tbsp of canola or olive oil, separated
• 1 medium-sized onion, peeled and sliced 1/4 inches thick
• 3 cloves of garlic, peeled
• 4 cups of vegan vegetable broth
• 4 cups of water
• 14 oz. of firm tofu, drained, patted dry and cut into 1/2 inch cubes
• 4 cups of fresh spinach, chopped
• 1/4 tbsp. of salt
• 1 avocado, pitted, peeled, and cut into 1/4 inch cubes
• 2 cups of vegan tortilla chips, snapped into pieces
• 3/4 cup of Mexican vegan cheese, shredded

INSTRUCTIONS:

1. Make a puree of the chilies and diced tomatoes in a blender. Set them aside afterwards.
2. Heat 2 tbsp. of olive oil over medium heat in a Dutch oven.
3. In the Dutch oven, add the onions and garlic. Cook them nicely, stirring frequently for about 5 to 10 minutes or until they turn golden.
4. After the garlic and onions have turned golden, you can take them out, keeping the Dutch oven heated at medium heat.
5. Add the freshly cooked garlic and onions to the puree in the blender.
6. Power up the blender again and mix the ingredients until it is clear and smooth looking.
7. After you blended the new ingredients in the puree well, you can add the puree to the Dutch oven on the stovetop you have been heating in the meantime.
8. Following the addition of the puree to the Dutch oven, stir frequently for about 5 minutes or when it looks like the consistency of tomato paste.
9. Now it is time to add the vegetable broth and water to the Dutch oven.
10. Bring the mixture to a boil. You can follow by letting down the temperature to a simmer.
11. Heat the saved 2 tbsp. of oil in a non-stick pan over medium heat.
12. Add the tofu to the pan with the oil, and cook the tofu until it begins to brown or about 6-8 minutes.
13. Dump the tofu in the Dutch oven and simmer the mixture for 30 minutes, the pot uncovered.
14. After simmering for 30 minutes, add the spinach and salt and keep in the Dutch oven until the spinach wilts.
15. After pouring the soup into bowls for serving, top the soup with the avocado, tortilla chips, and vegan cheese.

Whipped Potatoes That Aren’t

Ingredients

• 3 whole Wedges Of The Laughing Cow® Light Swiss Original Cheese
• 2 cups Cauliflower Florets, Broken Into Small Pieces
• 1 cup Chicken Or Vegetable Broth
• 1 teaspoon Minced Garlic
• 2 teaspoons Minced Yellow Onion
• ¼ teaspoons Each Kosher Salt And Freshly Ground Black Pepper
• Chopped Fresh Chives (for Garnish)

Preparation

Combine cauliflower pieces and broth in a 2-quart saucepan over medium-high heat.
Bring to a boil; reduce heat to medium and cover. Simmer for about 5-6 minutes or until tender.
Drain thoroughly (don’t discard the broth; you can reserve it for another use!) and return cauliflower to the saucepan.
Cook over medium heat for an additional minute, while stirring to eliminate excess moisture.
Transfer to a food processor fitted with a metal blade. Add garlic, onion & cheese; pulse until smooth. Season with salt and pepper. **Cook’s Tip: consistency should be thicker, like whipped potatoes. However, you can loosen the consistency with a bit of the reserved cooking broth, if needed.**
Transfer to a serving bowl & garnish with chopped chives.

Also tastes great reheated the next day. Who needs potatoes? Save them for making French fries!

makes about 2 cups | serving size: 1 cup

Recipe developed by Soigné Culinary Artistry

Bobbarlu Vadalu

Bobbarlu Vadalu Recipe

Prep & Cooking: 20-30 mts, soaking: 4-6 hours

Makes 25-30 vadalu

Cuisine: Andhra

.

Ingredients:

1 1/4 cup bobbarlu (soaked in water for 4-6 hours,drained

2-3 tbsps cup grated coconut (optional)

1/4 cup grated carrots (optional)

3/4 cup finely chopped onions

3-4 green chillis finely chopped

2″ ginger finely minced

1 tsp cumin seeds (optional)

1 small bunch coriander leaves finely chopped

salt to taste

oil for deep frying

1 Grind the soaked and drained black eyed peas to a coarse paste adding very little water. Add the chopped onions, grated carrot, coconut, green chillis, ginger, coriander leaves, cumin seeds and salt and mix well.

2 Take some of this mixture to form a lemon sized ball. Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture.

3 Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color.

4Serve hot with tomato sauce or any chutney of your choice.

Chandra Kaantalu

Chandra Kaantalu Recipe

Recipe Source: Chandralekha Aunty

Prep & Cooking: 45 mts, Soaking: 1 hour

Makes approx 25-30

Cuisine: Andhra

.

Ingredients:

1 cup split yellow moong dal/pesara pappu

1 1/2 cup sugar

1/2 cup fresh grated coconut

1/4 cup chopped cashewnuts

1 tsp cardamom powder

pinch of salt (optional)

oil for deep frying

1 Soak moong dal for an hour, drain and grind to a fine paste adding a 3-4 tbsps of water. You can even grind it without adding any water.
2 Heat a heavy bottomed vessel and add the sugar, the ground dal paste, grated coconut, cashewnuts and mix well. You will find that the sugar melts and the mixture begins to form bubbles while cooking.
3 Cook this mixture on low heat, stirring continuously till it forms into a thick lump. Remove from heat and mix cardamom powder and pinch of salt.
4 Immediately transfer the mixture on to a wet cloth and spread the cooked mixture over it (like shown in the picture above). Using a flat laddle which has been oiled and gently spread the mixture to form 1/2″ layer and cool.
5 Cut into desired shape and separate the pieces very carefully lest they break and keep aside.
6Heat oil in a wide heavy bottomed vessel and deep fry the squares till golden brown. You can deep fry a batch of six to eight depending on the size of the vessel.
6Serve warm or cold. Store in an air tight container as they last for at least 4-5 days.

Chicken Masala Balls

Chicken Masala Balls Recipe

Recipe Source: Mrs. Chandralekha Sunkara

Prep & Cooking: 30-40 mts

Makes approx 30 balls

Cuisine: Andhra

.

Ingredients:

1/2 kg boneless chicken pieces, cleaned and washed

1/4 kg onions finely sliced

8-10 fresh green chillis

5-6 dry red chillis (adjust according to your choice)

15-20 garlic flakes

3″ piece ginger chopped

small bunch coriander leaves, chopped

4 tbsps coriander seeds

1 1/2 tbsps cumin seeds

2″ cinnamon stick

3 green cardamoms

5-6 cloves

20 cashewnuts

salt to taste

oil for deep frying

1 Heat a tbsp of oil in cooking vessel. Add the cumin seeds, coriander seeds, cardamom, cloves, cinnamom, red chillis and cashewnuts and stir for a minute till a nice aroma emanates the whole kitchen. Be careful not to burn the spices. Cool.
2 First grind the roasted ingredients along with ginger, garlic and green chillis to a coarse paste. Next add the chopped raw onions, coriander leaves, chicken and salt and grind further to form a smooth paste like shown in the picture above.
2 Add a tbsp of oil to the ground mixture and mix thoroughly before shaping into small lemon sized balls.
3 Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these balls in the oil and fry them to a crisp, golden brown color.
4Serve hot with tomato sauce or green chutney.