The Happy Herbivore Cookbook (38 page)
Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
Spaghetti and Meatless Balls
Casserole
Prepare Enchilada Sauce.
Preheat oven to 350°F.
In amixing bowl, combine beans, corn, half of the black olives, and green chilies, if using.
Line the bottom of a 9-inch square casserole dish with 8 tortilla slices, overlapping edges as needed.
Pour a portion of the enchilada sauce over tortilla slices, ensuring total distribution and that everything is covered.
Spoon half of the black bean mixture over top and pour enchilada sauce over to completely cover. You should have used about
1
â
3
of the sauce by this point.
Add another layer of 8 tortilla slices and cover with sauce.
Add the remaining bean mixture and cover with sauce.
Add a third top layer of tortillas and cover with the last of the sauce.
Sprinkle the remaining sliced olives over top and bake for 30 to 35 minutes.
Meanwhile, prepare Quick Queso Sauce.
Spoon sauce generously over plated servings of the casserole.
Serves 8
|
Pictured opposite
| My grandmother was known for her meatballs. While her recipe was far from vegan, I know these meatless balls would make her proud. Her secret ingredients were breadcrumbs and Parmesan cheese, which I've included here. These meatless balls are also great on a sandwich, fried up as a burger, or tossed into the Tomato and Spaghetti Squash Soup (pg. 67), or in the Meatball Sub (pg. 109).
|
Pictured opposite
| My grandmother was known for her meatballs. While her recipe was far from vegan, I know these meatless balls would make her proud. Her secret ingredients were breadcrumbs and Parmesan cheese, which I've included here. These meatless balls are also great on a sandwich, fried up as a burger, or tossed into the Tomato and Spaghetti Squash Soup (pg. 67), or in the Meatball Sub (pg. 109).
114-oz package Gimme
Lean Beef Style
1
â
2
c Breadcrumbs (pg. 284)
1
â
2
c non-dairy milk
2 tbsp ketchup
2 tbsp prepared yellow
mustard
1 tsp Italian seasoning
2 tbsp vegan Parmesan or
nutritional yeast
1
â
2
tsp soy sauce
1
â
4
tsp pepper
few light dashes of
granulated garlic powder
1 tsp onion flakes (optional)
cooked spaghetti
Lean Beef Style
1
â
2
c Breadcrumbs (pg. 284)
1
â
2
c non-dairy milk
2 tbsp ketchup
2 tbsp prepared yellow
mustard
1 tsp Italian seasoning
2 tbsp vegan Parmesan or
nutritional yeast
1
â
2
tsp soy sauce
1
â
4
tsp pepper
few light dashes of
granulated garlic powder
1 tsp onion flakes (optional)
cooked spaghetti
1. Preheat the oven to 350°F.
2. Combine all ingredients by hand in a large bowl.
3. Mold mixture into a large ball with clean hands.
4. Break off walnut-sized pieces of the mixture and roll them into small balls.
5. Place on agreased or nonstick cookie sheet.
6. Bake for 10 minutes or until warm and dry on the inside. For a moister meatless ball, bake in a pan loosely covered with foil.
7. Place atop cooked spaghetti and garnish as desired.
CHEF'S NOTE:
Allow the Gimme Lean to sit out for 30 minutes to 1 hour (optional).
Allow the Gimme Lean to sit out for 30 minutes to 1 hour (optional).
NUTRITIONAL INFORMATION
Calories 79; Calories from Fat 6; Total Fat 0.7g; Cholesterol 0mg; Sodium 403mg; Total Carbohydrate 8.5g; Dietary Fiber 2.4g; Sugars 2.6g; Protein 9.3g
EnchiladaCalories 79; Calories from Fat 6; Total Fat 0.7g; Cholesterol 0mg; Sodium 403mg; Total Carbohydrate 8.5g; Dietary Fiber 2.4g; Sugars 2.6g; Protein 9.3gCasserole
Serves 4
| A quick one-pot wonder that's perfect for potlucks and weeknight dinners.
| A quick one-pot wonder that's perfect for potlucks and weeknight dinners.
Enchilada Sauce (pg. 260),
divided
1 15-oz can black beans,
drained and rinsed
2 c frozen yellow corn
14-oz can sliced black
olives, divided
14-oz can green chilies,
diced (optional)
12 6-inch corn tortillas,
cut in half, divided
Quick Queso Sauce
(pg. 263)
divided
1 15-oz can black beans,
drained and rinsed
2 c frozen yellow corn
14-oz can sliced black
olives, divided
14-oz can green chilies,
diced (optional)
12 6-inch corn tortillas,
cut in half, divided
Quick Queso Sauce
(pg. 263)
Prepare Enchilada Sauce.Preheat oven to 350°F.In amixing bowl, combine beans, corn, half of the black olives, and green chilies, if using.Line the bottom of a 9-inch square casserole dish with 8 tortilla slices, overlapping edges as needed.Pour a portion of the enchilada sauce over tortilla slices, ensuring total distribution and that everything is covered.Spoon half of the black bean mixture over top and pour enchilada sauce over to completely cover. You should have used about1
â
3
of the sauce by this point.
Add another layer of 8 tortilla slices and cover with sauce.Add the remaining bean mixture and cover with sauce.Add a third top layer of tortillas and cover with the last of the sauce.Sprinkle the remaining sliced olives over top and bake for 30 to 35 minutes.Meanwhile, prepare Quick Queso Sauce.Spoon sauce generously over plated servings of the casserole.Other books
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