May 28, 2013

Enchilada Sauce

Have you tried making your own homemade enchilada sauce? This recipe has been a reader favorite from the Black Bean Spinach Enchiladas so I wanted to give it a chance to shine in the spotlight. People are so excited when they try it and rave about how easy and delicious it is. I love making homemade versions of staple foods because you know all the ingredients that are going in, and you're able to leave out additives and preservatives. I've made this sauce countless times and it's been great on a wide variety of enchiladas. It's mild, so if you prefer spiciness try a little cayenne pepper. My favorite variation is adding smoked paprika and chipotle powder (usually about 1/4 - 1/2 tsp. in place of the chili powder) which gives it a wonderful, smoky kick. It's fun to play around with different spices, and I'd love to hear your variations if you give it a try!

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Vegan, gluten-free (with gf flour)
Adapted from Martha Stewart

3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour (I use gf all-purpose)
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Optional: cayenne pepper, ground chipotle, smoked paprika, etc.

In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder.
In a medium saucepan, heat olive oil over medium heat.
Add tomato paste, and the bowl of flour and spices.
Cook 1 minute, whisking continuously.
Whisk in broth, increase heat, and bring to a light boil.
Reduce to simmer. Cook about 8 minutes or until slightly thickened, whisking occasionally.
Salt/pepper to taste.

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May 20, 2013

Broccoli with Asian Garlic Sauce

This is a quick, easy side dish PACKED with flavor. The smell is downright heavenly when the garlic sauce hits the pan. It may even convince the pickiest eaters that broccoli is in fact... delicious! 😉 The recipe makes about 4 side servings, however I find it to be pretty addictive so it usually ends up as 2-3 servings for us. There are a couple possible methods of cooking the broccoli, depending on your preference. Stir-frying (as in the directions below) will leave a nice crunch. If you want to achieve more tender broccoli, simply steam for a few minutes first and then continue with the directions to stir fry. If you want a kick, try adding crushed red pepper flakes!

Vegan, gluten-free (with tamari)
Makes about 4 side servings

4 cups broccoli florets (1 large bunch)
3 garlic cloves, minced
2 Tbsp. sesame oil
2 Tbsp. reduced sodium soy sauce or tamari
1/2 cup vegetable broth
1 Tbsp. cornstarch
Optional: red pepper flakes

In a bowl, add garlic, soy sauce/tamari, broth, and cornstarch. Whisk to combine.
In a large skillet over med-high, add sesame oil and heat for a minute.
Carefully add broccoli florets. Cook for about 4 minutes, stirring often to prevent burning.
Reduce heat to med-low, then and add garlic sauce. Stir well to coat.
Cook for about 3 minutes. Sauce will thicken and absorb into the broccoli.

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May 13, 2013

Cilantro Lime Rice

Cinco de Mayo may be over, but that doesn't stop me from still consuming mass amounts of Mexican food. And what better to pair it all with than this tasty, simple side dish. Most recently we had it with the Black Bean Spinach Enchiladas and it was fantastic. If you like a bold lime flavor, go with two tablespoons juice or more. I usually add the juice from one large lime because I love the flavor and freshness. You can even add lime zest for an additional flavor boost. If you want to fancy it up a little, other possible additions are sweet corn, jalapeno, green onion, or garlic just to name a few. Check out the Ultimate List of Vegan Mexican Recipes if you want more ideas on what to pair this with!

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Vegan, gluten-free

1 cup uncooked white basmati rice
1-2 Tbsp. fresh lime juice
3/4 cup cilantro, stems removed and roughly chopped
Salt to taste
Optional add-ins: lime zest, sweet corn, jalapeno, green onion, garlic

Cook rice according to package instructions. Let sit for about 10 minutes.
In a bowl, add cooked rice, cilantro, and lime juice. (The heat from the rice will slightly wilt the cilantro.)
Stir well to combine. Salt to taste.

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May 6, 2013

Roasted Vegetable Panini with Pesto

This is our (current) all-time favorite sandwich. We're obsessed! The recipe makes a large amount because I always figure... if I'm going to roast veggies, I'm going to ROAST veggies! I love having plenty because they are a total weakness of mine and I can't resist snacking on them as I assemble the paninis. And if there are any leftovers, I save and reuse them in something else. Every other time I've made these, I've also used asparagus which I recommend if it's available.

Vegan (with dairy cheese and vegan pesto)
Gluten-free (with gf bread)
Makes about 4 paninis (reduce if desired)

3 bell peppers (I use 2 red, 1 orange)
1 onion
8 oz. mushrooms, sliced
Dairy-free shredded mozzarella
Pesto (try homemade!)
Italian bread (2 slices per sandwich)
Olive oil
Kosher salt

Preheat oven to 425.
Cut pepper and onion into strips, and asparagus in half.
On a baking sheet, toss veggies with olive oil and kosher salt.
Roast for about 25-30 minutes.
On a skillet over medium heat, place a slice of bread. Sprinkle mozzarella.
Add a generous layer of vegetables. Spread pesto on a second slice of bread and place on top, lightly pressing down.
Heat about 5-8 minutes on each side or until warmed through and cheese is melted.

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Looking for more roasted veggie deliciousness? Check out these other recipes!