Black Bean and Butternut Squash Enchiladas

This recipe is one of William's creations.  I love those nights when I come home from work and he has dinner waiting for me.  He is such a sweet husband and a good cook too.

Black Bean and Butternut Squash Enchiladas
(makes 15-20)



Ingredients:
1 can Enchilada Sauce (28 oz)
1 can Rotel tomatoes and chiles (15 oz)
1 can Black Beans
1/4  Cup Jalapenos, diced
1 medium Onion, diced
1 1/2 Cups Butternut Squash Diced
1 package tortillas (or double my tortilla recipe)

Directions:
*Mix vegetables and beans with 1/2 Cup sauce in a bowl
*Pour thin layer of sauce on bottom of two glass baking dishes
*Pour remaining sauce in another bowl
*Brush both sides of  a tortilla with sauce and fill with a handful (Approx. 1/2 cup) of veggie filling
*Fold and insert toothpick to hold 
*Repeat with remaining tortillas until you run out of filling
*Pour sauce over each pan (1/4 cup for a small pan, 1/2 cup for larger pan)
*Bake at 350 degrees for 25 minutes, sauce will bubble
*Remove from oven and pour remaining sauce over top
*Bake additional 5 minutes
*Remove from oven and allow to cool slightly before serving




Vegan Hot Pockets

These were so delicious and they made enough for us to have them again for lunch tomorrow.  Fill with your favorite toppings.  We used Daiya Mozzarella, Baby Portabello Mushrooms, Sliced Jalapenos, and Yves Meatless Pepperoni.  

Vegan Hot Pockets 
(Makes 6)


Ingredients:

1 Tbsp Yeast

1 Tbsp Raw Sugar

1 Cup Warm Water
2 Tbsp Safflower Oil

1 tsp Sea Salt

3 Cups Whole Wheat Pastry Flour (plus extra to cover rolling surface)
1 recipe Tomato Sauce (or your favorite jar)
Fillings of your choice

Directions:
*Dissolve yeast in warm water. Add sugar. Let it sit for a 10 minutes until foamy.
*Stir in oil, sea salt, and flour. Knead the dough for 5 minutes.
*Rest for 15 minutes.
*Divide dough into 6 equal pieces. 
*Flour a flat surface and roll each piece into a circle about 6-inches across.
*Top half of each circle with sauce and filling, keeping back from edges so the dough will seal well.
*Fold the other half of the circle over the filling and pinch the sides together.
*Seal with a fork. Poke a couple of steam vents with a fork.
*Bake for 15 minutes in an oven preheated to 375F.

Back to School




Sorry for the lack of posts.  School is back in session.

Both William and I are in our last semesters right now and we are both a little swamped as the semester begins.  On a positive note, by the end of May we will be done!  Yeah!!!!  Then a whole new whirlwind begins as we figure out where we will be.  It is really difficult to not know where you will be living and what you will be doing in 5 month.  We may leave Louisiana , we may not, the world is our oyster.  Of course I would love to be back in my beloved NC, but we have to go where the jobs are.

We have been cooking here at the Coppage house and I promise to get some new posts up over the weekend.  

Tofu Spinach Lasagna Rolls

We are finally feeling Winter here in SouthWest Louisiana and  I thought this one would be perfect for those cold nights.  For this recipe I recommend using whole wheat lasagna rolls, but you can use whatever you prefer.  Also you can find my recipe for spaghetti sauce here or you can use your favorite jar.

Tofu Spinach Lasagna Rolls

Ingredients:
1 package (16 oz) Whole Wheat Jumbo Pasta Shells
1 Package (14-16 oz) Firm Tofu
2 Packages (10 oz) Frozen Spinach***thaw in advance***
1 Tbsp Raw Sugar
1/4 Cup Soy or Almond Milk
1/2 tsp Garlic Powder
2 Tbsp Lemon Juice
2 Tbsp Dried Basil 
1 tsp Salt 
2-3 Tbsp (approx) Nutritional Yeast
1 Recipe Spaghetti Sauce. (or 1 jar)
Daiya Shredded Cheddar (optional)

Directions:
*Preheat oven to 350 degrees
*Boil noodles al dente in water as per instructions on box (8-10 minutes).  
*Drain noodles and set aside
*Squeeze as much water as you can from spinach and set aside.
*Place remaining ingredients in a blender or food processor and blend until smooth.
*Transfer mixture to a large bowl and stir in spinach.
*Stuff each cooked pasta shell with 1-2 Tbsp filling.  
*Arrange stuffed shells in an un-greased 2 quart baking dish.  
*Pour sauce over top.
*Cover and bake for 20-25 minutes.
*Remove cover and (sprinkle with Daiya Cheddar, optional).
*Bake 5 more minutes, uncovered
*Remove from oven and sprinkle with Nutritional Yeast 
*Allow to cool slightly before serving.   



Cold Veggie Pizza

I served this one up at our Holiday Party this year and have had several requests for the recipe.  After much anticipation here it is for you.  And before anyone asks.  Yes, surprisingly Pilsbury Original Crescent Rolls are Vegan.  I had to do a little research on this and some issues arose as to the DATEM, diacetyltartaric acid esters of monoglycerides, which is often from animal sources, and is found in the ingredients list.  Luckily for us, someone wrote to Pilsbury and inquired on the matter.  Their entire response can be found here on the vegweb site.  They state that their DATEM is not sourced from an animal and no other ingredients in this product are sourced from an animal.  So off we go!

Cold Veggie Pizza

Ingredients:
2 Packs Pilsbury Original Crescent Rolls
2 8oz Tubs Tofutti Cream Cheese
1 Cup Veganaise
Finely Chopped Veggies of Choice
      (carrots, green onions, tomato, black olives, broccoli)
Daiya Shredded Cheddar Cheese, to sprinkle (optional)
1 Recipe Ranch Dressing Dry Mix
     1 Tbsp dried Parsley, crushed
     1 tsp dried Dill Weed
     1 1/2 tsp Onion Powder
     1/2 tsp Garlic Powder
     1 tsp Sea Salt
     1/4 tsp Ground Pepper
     1/8 tsp Cayenne 

Directions:
* Preheat oven to 375 degrees
*Without separating, spread crescent rolls out flat on cookie sheet
*Bake 11-13 minutes
*Remove from oven and allow to cool completely before topping

*Next combine all ingredients for Ranch Dressing Dry Mix in a food processor and process until powdery and mixed.  
*Add Tofutti cream cheese and Veganaise to powdered mix in food proccessor.  Combine well.
*Spoon mixure onto cooled crescent rolls and spread evenly. ( If you have some leftover, it makes and excellent creamy veggie dip)
*Sprinkle chopped veggies on top and daiya cheese if you choose.  





Edamame Hummus

I first had store bought Edamame Hummus at my friend Sachi's baby shower last year.  I have been wanting to make it for a while, but was kind of scared since my crappy blender did such a bad job with regular hummus.  That crappy blender died about a month ago and I decided to replace it with a food processor.  Moving on to Christmas, I got several cookbooks as gifts this year which I am super excited about trying out.
 One of them is Vegan A Go-Go. By: Sarah Kramer.  On page 81 is the recipe I used for this Edamame Hummus.  I served it New Years Eve to our guests and everyone loved it, there was none leftover.

Edamame Hummus
(Makes about 2 Cups)

Ingredients:
3/4 Cup Frozen Edamame Beans, Pre-shucked
2 Cups Fresh Spinach, tightly packed
2 Cloves Garlic
1/2 Cup Tahini
2 Tbsp Olive Oil
2 Tbsp Flax Oil
1 Tbsp Braggs Liquid Amino
1-2 tsp Asian Chili-garlic sauce (or other hot sauce)
1/2 tsp Salt
14 tsp Black Pepper

Directions:
*Steam Edamame until bright green and thawed. (I cooked mine in a microwave safe bowl covered in plastic wrap for 2 minutes.)  
*Combine Edamame with all ingredients in food processor :) or blender and blend until smooth. 
*Serve with pita bread, crackers, or fresh vegetables.  

Happy New Year Quiche

9:29 AM by Missy Coppage 0 comments
Happy New Year to all!!  Welcome to 2011.  I hope this year brings health, happiness, and success to everyone.  This also marks the 1 year anniversary of the Coppage house going vegan.  We continue to be happy about this decision and are learning and growing as people because of it.  It is still a struggle to go out and eat and it is a constant battle of defending our decision to other people, but we know this is right for us.

To continue with the tradition of black eyed peas and greens for the new year we created our own version of a way to present this.  In vegan quiche form with a cornbread crust.  We used Spinach for our "greens" since this is what we had on hand, but you can use any form of greens, collard, turnip, kale, or whatever you like.  So for the first post of the new year, here is one we created together.

New Years Prosperity Quiche


Ingredients For Cornbread Crust:
1 Cup Whole Wheat Pastry Flour
1 Cup Cornmeal
1/4 Cup Raw Sugar
4 tsp Baking Powder
1 tsp Sea Salt
1/4 Cup + Soy or Almond Milk
1/4 Cup Safflower  Oil (or veg)

2 Tbsp Ground Flax Seeds
6 Tbsp Water

Directions:
*Preheat oven to 400 degrees
*Lightly grease quiche pan/dish
*Mix ground flax and water in a small bowl or cup and set aside.  
*In a large bowl combine flour, cornmeal, sugar, baking powder, and sea salt.  Mix well.
*Add milk to mixture, then, oil, then flax mixture.  
*This should be a sort of dry dough, so if you find it is still too dry and you are seeing unmixed flour add more milk 1 Tbsp at a time.  However, don't add too much, it needs to stay a little dry to shape in the pan.  
* Scoop out about a cup and a half of mixture into greased pan.  Press flat into bottom and shape up sides of the pan as close to top rim as you can get.  Make sure it is rather thin on the bottom as the dough will rise some in baking. (You may have extra dough, I did and I used it to make a couple of cornbread muffins.)  
*Bake for 10 minutes then remove from oven. If you find the bottom rose too much, press it down with a spoon.  
*Turn down oven temperature to 350 degrees and make quiche filling.  

Ingredients for Quiche Filling:

1 block Tofu, pressed and dried
1 tsp Onion Pownder
1 tsp Garlic Powder
1/2 tsp Turmeric
1/2 tsp Salt
1/4 Cup Nutritional Yeast
1/4 Cup Cornstarch or 1/2 Cup All Purpose Flour
1 1/2 Tbsp Dijon Mustard
1 Tbsp Lemon Juice

2 Cups Greens, chopped (any kind)
1 Can Black Eyed Peas
1 Can Rotel Tomatoes and Chiles

Directions:
*Oven should be at 350 degrees
*Combine all ingredients (except greens, BEPeas, and Rotel) in a blender or food processor.  Blend until creamy and smooth
*Combine with all other ingredients in a large bowl and mix until all combined.  
*Spoon mixture into pre cooked cornbread crust.  Spread around with back of spoon until even on top.
*Bake 40-45 minutes or until golden and the center is not mushy.
*Allow to cool at least 10 minutes.  This will make it easier to slice.  




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