Cheesy Bean Enchiladas

Prep Time: 25 minutes

Cook Time: 20 minutes

Serves: 6

Josh Rating: 4 out of 5

1 onion, finely chopped

4 garlic cloves, minced

3 Tbs olive oil

1 (16 oz) can black beans, drained and rinsed

1 (16 oz) can pinto beans, drained and rinsed

1/2 (15 oz) can enchilada sauce

1/2 cup salsa, plus more to serve with meal if desired

3 tsp cumin

1/4 tsp salt

10 flour tortillas

1 Tbs water

2 cups shredded monterey jack or cheddar cheese

Sour cream

Guacamole

Heat oven to 350 F. Sauté onion and garlic in oil until onions are soft. Add 1/2 of each type of bean and mash with potato masher. Then add the remaining beans. Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin and salt. Simmer and mix on low heat for 3 minutes or until heated through.

Fill each tortilla with about 3 Tbs of the bean mixture and a sprinkle of cheese. Roll up leaving ends open and place seam side down in 9 x 13 baking dish.

Mix the water with remaining enchilada sauce and pour over enchiladas. Sprinkle with remaining cheese and back, covered, for 15 - 20 minutes.

Serve with sour cream and guacamole.

Recipe from: Recipe Zaar

Pumpkin and Spinach Risotto

Prep Time: 10 - 15 minutes

Total Cooking Time: 50 minutes

Serves: 4 (or 6 with chicken)

Josh Rating: 5 out of 5

500 g pumpkin, chopped coarsely

2 Tbs olive oil

2 cups water

4 1/2 cups vegetable stock

1 large onion, coarsely chopped

2 cloves garlic, crushed

2 cups arborio rice

2 Tbs white wine vinegar

250 g baby spinach, chopped coarsely

1/2 cup toasted pine nuts

1/2 cup finely grated parmesan cheese

1/2 cup cream

For meat option: chicken (shredded or diced)

Preheat oven to 425 F (220 C). Combine pumpkin and half of the oil in a medium baking dish; roast, uncovered, in oven for 20 minutes or until tender.

Combine the water and stock in a large saucepan; bring to a boil. Reduce heat and simmer, covered.

Heat remaining oil in large saucepan; cook onion and garlic, stirring, until onion softens.

Add rice; stir to coat rice in oil mixture. Add vinegar and 1/2 cup simmering stock mixture; cooking, stirring, over low heat until liquid is absorbed. Continue addeding stock mixture 1 cup at a time, stirring until combined after each addition. Total cooking time is about 35 minutes.

Add spinach, nuts, cheese and cream to risotto; cook, stirring, until spinach wilts. Add pumpkin; stir gently into risotto.

If preparing this meal for a mixed family (vegetarians + meat eaters), separate a portion and stir in chicken.

Recipe modified from: Women's Weekly Vegie Main Meals

Vegie Pasties

Prep Time: 40 minutes
Total Cooking Time: 50 minutes
Makes: 12
Josh Rating: 4 out of 5

1 potato
1 carrot
1 parsnip
100 g (3 1/2 oz) pumpkin
2 tsp olive oil
1 onion, finely chopped
1 cup vegetable stock
1/3 cup frozen peas
1 Tbs finely chopped parsley
3 sheets puff pastry
1 egg, lightly beaten

Preheat oven to 415 F (210 C). Brush an oven tray with oil. Peel and cut potato, carrot, parsnip and pumpkin into 1cm cubes. Heat the oil in a frying pan and cook the onion over medium heat for 2 minutes, or until soft. Add potato, carrot, parsnip, pumpkin and vegetable stock; bring to the boil. Reduce heat and simmer for 10 minutes, stirring occasionally, until the vegetables are soft and the liquid has evaporated. Stir in the peas and parsley.

Cut each sheet of pastry into 4 triangles and place 1 Tbs of mix in center. Brush the edges of the pastry with water. Fold the pastry over and seal edges together. Brush with beaten egg. Bake for 25 minutes until puffed and golden.

I made gravy to serve over these, but they were pretty moist without it. Very yummy!

Recipe from: The Essential Vegetarian Cookbook (Murdock Books, 1996)

Spinach Pie

Ingredients

1 Tbs olive oil
1 onion, diced
500 grams baby spinach, washed & dried
1/2 cup brown rice, cooked
3/4 cup cheese, grated
4 eggs
Puff pastry (or pie dough)

Directions

Preheat oven to 175C (350F). Saute onion in oil until soft. Add spinach and cook until wilted, about 1 minute. (There will probably be a lot of water in the pan so try to strain as much out as possible). In a large mixing bowl combine cooked rice, cheese and eggs. Mix well then add the spinach mixture. Stir thoroughly.

I use puff pastry because it's easy and fast but you can use premade pie shells or make your own dough. Lay two sheet of puff pastry into a greased pie dish, ensure sides of dish are covered. Pour in pie filling and top with two more sheets of pastry (make sure you spray a little oil in between sheets). Cut vents in top of pie. Bake in preheated oven for 45 minutes or until crust is golden brown.

*Note: I don't always measure precisely with this recipe. If I feel I need more filling I'll add a bit more rice or cheese.

One month and counting...

At the end of my first month as a vegetarian I have to say that I have not found it too difficult. I did think that Josh's sausage rolls that he made for our Australia Day party looked really yummy, but other than that I have not missed eating meat. I really appreciate people sharing recipes with me and it is fun trying new things. Keep them coming! Tara, I'm excited for the Spinach Pie recipe you have coming!

Cauliflower Soup

I know, it's another soup, but I love soup in the winter and this is so yummy! We first had this at Jeni's house and Maya loved it so much she wants it for her birthday dinner.

Prep Time: 30 minutes
Cook Time: 30 minutes
Serves: 6
Josh Rating: 4 out of 5
Maya Rating: way more than 5

1 stick Butter
½ onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 whole cauliflower head, roughly chopped
2 Tbs fresh or dried parsley, chopped
2 quarts chicken broth
6 Tbs All-purpose flour
2 cups milk
1 cup Half-and-half
2 - 4 tsp salt, to taste
1 cup (heaping) sour cream, room temperature

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

Serve immediately.

Recipe from: The Pioneer Woman Cooks

Lentil Shepherds Pie

At first when Josh told me his rating of this I told him I was going to scrap the Josh rating system, but then I remembered that he does not like Shepherds Pie made with meat either, so I tried not to take it personally. I dropped some off for Dad and Sara's family to try too and they liked it.

Prep Time: 30 minutes + optional soaking time (see below)
Cook Time: 40 minutes
Serves: 4
Josh Rating: 0 out of 5

8 potatoes
1/4 cup milk
40 g butter
1 medium onion, finely chopped
1 clove garlic, crushed
1 can crushed or diced tomatoes
2 cups vegetable stock
2 Tbs tomato paste
1 Tbs red wine vinegar
2/3 cup lentils
1 medium carrot, finely chopped
1 cup peas
1/3 cup parsley, coarsely chopped

Preheat oven to 220 C (425 F). Boil potatoes until tender, drain. Mash in a large bowl with milk and half of butter.

Melt the remaining butter in a medium pan; cook onion and garlic, stirring, until onion softens. Add undrained tomatoes, stock, paste, red wine vinegar, lentils and carrot; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.

Add peas and parsley, cook 5 minutes. Spoon lentil mixture into a baking dish. The lentil mixture will have a lot of liquid. Spread potatoes on top. Bake, uncovered, for 20 minutes. Stand pie 10 minutes before serving.

Note on lentils: when I made this I did not pre-soak or pre-boil the lentils but I was concerned that they would not be soft so I simmered the lentil mixture for longer than 15 minutes. I think this cooked too much liquid out of it and it was a little dry in the Shepherds Pie. Next time I will pre-soak or even pre-boil the lentils for 20 minutes to make sure they are soft (but not mushy) and stick to the 15 minutes simmering time to make sure the Shepherds Pie is nice and moist.

Recipe from: Women's Weekly Vegie Main Meals