I’ve been making burritos with homemade tortillas for years. And they were good. But one day I thought I’d make enchiladas (which I hadn’t made in years), and decided to make the enchilada sauce from scratch. Afterwards, I had some leftover sauce and, as a woman who hates waste, decided to make burritos, covering them with said sauce. Wow! Game changer! Those burritos went from good to “I could eat these everyday” great!!!
This fast and easy recipe makes about 2 cups of sauce. As Queen of Freeze, I would be remiss if I didn’t suggest you double the recipe (try it first, to be sure you like it), then freeze it in portion sized containers for future use. At this point I haven’t tripled or more the recipe. Note: this sauce can be doubled well, but some recipes don’t fare well made in bulk.
ENCHILADA SAUCE: makes about 2 cups
21g / 3T all-purpose or whole wheat flour (I use AP flour)
4g / 2 tsp chili powder
1/8 tsp ground cinnamon
1g / 1 tsp cumin
1g / 1/2 tsp garlic powder
1/4 tsp dried oregano
1/3 tsp salt
3T olive oil
27g / 2T tomato paste
475 ml / 2 cups vegetable stock
1 tsp red wine vinegar
1/4 tsp ground black pepper
Into a small bowl, combine the flour, chili powder, cinnamon, garlic powder, oregano, and salt.
Into a saucepan, heat the oil over medium flame. Add in the flour mixture, stirring for 1 minute. This will heighten the spice flavor.
Stir in the tomato paste and cook 1 minute to deepen the flavor of the paste.
VERY SLOWLY add the vegetable stock, smashing the lumps as you go, until well blended. (I like to use a flat-headed spatula.) Bring to simmer over medium/high flame.
Maintain the simmer by adjusting the flame as needed until the sauce is thickened somewhat – about 5-7 minutes. (The sauce will NOT be thick like a cream sauce – just a little thickened.) Remove from heat.
Tamale Pie is one of my favorite meals to prepare. Not only is it delicious, but it’s quick to assemble and bake….that is, IF you’ve already made my HOMEMADE VEGETARIAN “GROUND BEEF” or use purchased imitation ground beef (such as Impossible Burger or Morningstar Crumbles). For this reason, I always keep 1 lb (1/2 kg) portions in my freezer. In the morning, I set it out to thaw.
NOTE: As a woman who prefers to wash as few dishes as possible, I use a cast iron skillet for this recipe since it can go from stovetop to oven. You can also use a different type of skillet, as long as the handle is able to go into the oven. Alternatively, saute the onions in a small saucepan, then mix everything together in a bowl and bake in a casserole dish.
Into a skillet, combine the oil, chili powder, and onions. Saute over medium heat for 5 minutes.
Pour cooked onions into a bowl. Add in the imitation ground beef, black beans, olives, salsa, cilantro, and cheese. Mix together and pour back into skillet, smoothing top.
Into a bowl (it can be the same bowl you used for the filling), combine the cornmeal, flour, sugar, salt, baking powder, and baking soda.
Melt butter and let cool a few minutes. Into a measuring cup or bowl, beat the egg with a fork. Then beat in the buttermilk and melted butter.
Pour the buttermilk mixture into the cornmeal mixture and combine until just blended (don’t over mix).
Spread cornmeal mixture on top of filling, smoothing top.
Bake at 230°C (450°F) about 15 minutes – until top begins to brown.
Let me state up-front: this HOMEMADE VEGETARIAN GROUND BEEF recipe is NOT designed for a patty – it’s too mushy to form a firm burger. What it’s fabulous for is as a substitute when you need ground beef for a recipe and you’re a vegetarian or vegan. I’ve used it successfully in shepherd’s pie, burritos, tamale pie, and Greek moussaka.
It’s not a difficult recipe, but it takes about 25 minutes to cook off the liquid at the end. Because of this, I double or triple the recipe then, as Queen of Freeze, I freeze it in 1 lb or 1/2 lb portions for future use. This way, if I decide to make a shepherd’s pie, tamale pie, or burrito, the bulk of the work is done.
VEGETARIAN GROUND BEEF – makes at least 1.5 lbs
10g OR 1 T olive oil
112g OR 4 oz OR 1 cup onions, chopped small
1/2 tsp salt
4 cloves garlic, pressed
43g OR 1 oz OR 2 T tomato paste
125 ml OR 1/2 cup red wine (I use a Cabernet)
2 tsp paprika
2 tsp oregano
1/2 tsp red pepper flakes
425g OR 15 oz canned chickpeas (garbanzo beans), drained
227g OR 8 oz whole cremini mushrooms
411g OR 14.5 oz canned whole tomatoes, discard stem end and any flaws, chop, KEEP JUICE – YOU’LL NEED IT!
NOTE: I suggest you try the single recipe before making a larger batch just in case you don’t like it.
ADDITIONALNOTE: If you’re doubling or more this recipe, use a Dutch oven or larger.
Heat oil in a large pot and saute onions and salt over medium heat until the onions are just starting to brown – about 6 minutes.
Add in the garlic and continuously stir 30 seconds to bloom (but not burn), then stir in the tomato paste. Increase heat to medium high and saute 2-3 minutes to darken the tomato paste a bit. (This adds an umami flavor).
Pour in the wine, paprika, oregano, and red pepper flakes. Cook over medium, scraping up the burnt bits into the paste, until the wine has nearly evaporated – about 3 minutes. Remove from heat.
Drain the chickpeas and roughly chop.
Place chopped chickpeas into your food processor and pulse until it’s become small bits, scraping down the sides and bottom as needed. If you don’t have a food processor, you’ll have to chop them by hand.
Empty minced chickpeas into the pot with the onions/tomato paste.
Thoroughly wash mushrooms and coarsely chop into 1cm / 1/2″ pieces.
Place chopped mushrooms in food processor and pulse several times until mushrooms are broken into small bits, scraping sides and bottom, as needed. If you don’t have a food processor, chop by hand.
Empty mushrooms into the pot.
Over medium/high heat, saute mixture, stirring often for 5 minutes.
Pour the chopped tomatoes and their juice into the pot.
Cook over medium/high heat until the liquid has cooked off and the mixture can mound.
I’ve become obsessed with this Salsa Roja recipe. Not only is it fast and easy, but it perks up all that it touches! This, as well as my Enchilada Sauce topping, has become a game changer for my burritos.
SALSA ROJA – makes a little bit more than 2 cups
4 Roma tomatoes, chopped into 1/3″ (1 cm) pieces
2 tomatillas, chopped into 1/3″ (1 cm) pieces
1 serrano chili (discard seeds & spines), minced
1 jalapeno chili (discard seeds & spines), minced
1/4 cup (4 T) fresh cilantro, chopped
1.5 T fresh Italian parsley, chopped
2 garlic cloves, pressed or minced fine
3/4 tsp table salt
1 tsp lime juice
Prepare all ingredients as directed and place in a bowl.
My wonderful sister-in-law, Terry, sent me a picture of her grandmother’s recipe card for Date Bread so I could make it for my husband (her brother). My husband remembered the bread with fondness so, of course, I decided to make it. I have to admit I was skeptical – dates in desserts were NOT something I grew up with. My mother was a sworn chocoholic, and I was following in her footsteps.
But when I took my first bite of Grandma’s Date Bread, I felt like a whole new world opened up. It was absolutely, and unexpectedly, delicious! How could this these dried, brown fruit create such a tender and flavorful bread?
GRANDMA’S DATE BREAD – 1 loaf
1 T butter, softened
8 oz (230g / 1.75 cups) pitted dried dates
1 cup (250 ml) boiling water
1 egg
1.5 cups (190g / 6+5/8 oz) all-purpose flour
3/4 cup (140g / 5 oz) granulated sugar
1 tsp vanilla
1 tsp baking soda
1 cup (95g / 3.75 oz) pecans, lightly toasted
Set out butter to soften.
Preheat oven to 300°F (150°C).
Chop dates – I use my kitchen shears.
Place chopped dates in a bowl and pour in the boiling water. Cover with a plate to retain the heat. Let set for 30 minutes so the dates can soften.
Into a mixing bowl, beat the egg. Add in the softened butter, dates (WITH liquid), flour, sugar, vanilla, baking soda, and pecans. Blend together until the flour is just incorporated – don’t overmix or the bread can toughen.
Pour batter into a greased and floured loaf pan – I use a Pyrex glass pan.
Bake until a toothpick comes out clean and the top bounces back when lightly pushed – about 60-75 minutes. (Mine take 74 minutes.) Make sure to gently press down on the cracked portion – if it’s still mushy, keep baking. The bread will LOOK done before it IS done.
Let set in pan 20 minutes before removing to a wire rack to cool.
Try to resist slicing the hot loaf – it needs to firm up a bit. Give it, at least, 45 minutes if you can.
I hesitate to use the word “burger” for my Mushroom-Nut Burger because it sounds like I’m trying to pass this recipe off as an imitation hamburger – so close to the real thing, you’ll think you’re eating meat. While there are some excellent plant based (aka, fake) burgers on the market now (such as Impossible Burger and Beyond Burger) that can satisfy that craving for meat, this is not one of those.
I really should call this recipe Mushroom-Nut Burger-Alternative because, like my Black Bean Burger recipe, this is merely a patty decked out like a hamburger. It’s not meant to fool anyone….but, it IS delicious!
In developing my Mushroom-Nut Burger, I felt like Goldilocks – trying to find a blend that wasn’t so soft it collapsed, but not so dry it crumbled. I wanted one that was just right.
My greatest challenge was creating a firm patty. I hate when I bite into a veggie burger that appears to be firm because the outside is crusted over, only to find the inside is mush, oozing out the sides. It becomes a bit like eating a melty ice cream cone.
I found the solution to be chopping the firm ingredients – the mushrooms and nuts – into large pieces, so it acts like a skeleton. This prevents the outside from collapsing and the center from squishing out.
The second challenge was binding the ingredients so the patty doesn’t fall apart as you’re eating it. I found 2 eggs and 45 grams (1.5 oz) of flour to be the key. I strongly suggest you weight the flour because I tried less flour and it didn’t work as well.
MUSHROOM-NUT BURGER – makes 4 patties
59g (2oz) (1/3 cup) raw short, sticky rice
150ml (2/3 cup) water
14g (1 tbsp) butter
120g (4oz) (1 cup) onions, chopped
53g (2oz) (3/4 cup) firm mushrooms such as white common or cremini
91g (3oz) (include stem in weight) shiitake mushrooms
1/4 tsp dried thyme
1/4 tsp dried sage
1/2 tsp dried marjoram
1.5 tsp vegetarian Worchestershire sauce
3/4 tsp salt
1 garlic, pressed or minced
70g (2.5oz) (3/4 cup) walnuts
38g (1.25oz) (1/4 cup) salted cashews
2 eggs
45g (1.5 oz) flour
Preheat oven to 190C° (375F°), rack in the center position.
Rinse the raw rice then, into a small saucepan, combine the rice and 150ml water. Cook, covered, until water is absorbed (about 12 minutes). SET TIMER FOR 10 MINUTES TO REMIND YOURSELF! Remove from heat and let cool.
Scrupulously wash mushrooms. Remove and discard the stems from the shiitakes only (they’re too woody to eat). Coarsely chop all the mushrooms – check the measuring tape in the photo for size. The mushrooms will shrink some when cooked.
Coarsely chop walnuts and cashews – check the measuring tape in photo below. Like the mushrooms, these will support the patty. That being said, if you have any nut crumbs on the cutting board, use them – I hate waste! Lightly toast nuts.
Into a skillet melt the butter over medium flame. Add in the onions and saute 2-3 minutes.
Into the onions add the mushrooms, thyme, sage, marjoram, Worchestershire sauce, salt, and garlic. Saute 6 minutes. Set aside to cool.
Into a large bowl, beat the eggs. Stir in the cooked rice, nuts, and cooled mushroom saute. Sprinkle in the flour and blend well.
Form 4 patties about 9cm (3.5″) in diameter and place on an oiled baking sheet.
Bake in the preheated 190C° (375F°) and bake for 15 minutes. Flip patties and bake another 15 minutes. Serve.
Holidays in my house were always spent with my Armenian father’s side of the family. As it so often is with immigrant gatherings, food played a major role. The main meal was served in the early afternoon. Then came the clean-up, followed by a second round of the main meal. Armenians love to eat!
Dolma (stuffed grape leaves) was a favorite and always plentiful. My grandmother’s recipe was the absolute best! (My Lebanese friend, Deborah, claims her grandmother’s is the best…but we’ll have to agree to disagree.)
Of course, once I became a vegetarian, my grandmother’s beef and lamb filled dolmas became a happy memory, testing my willpower at holiday dinners. Oh, yes, I made many attempts at a vegetarian version, but they never came close.
Finally, food technology caught up. Imitation meats were getting better and better. When Impossible Burger became available at my local market, I decided to substitute it in for the beef and lamb (there doesn’t seem to be any imitation lamb yet). I added in a few shiitake mushrooms and Worcestershire sauce for the umani flavor, plus some flour to bind the filling logs so they don’t fall apart. After much tweaking of my recipe, I’m now prepared to serve them to my dolma-loving brother.
Note: I’m recommending Impossible Burger brand for this recipe. (No, they’re not paying me!) This product forms a firmer log so it mimics the filling made with beef and lamb.
Note: While you can grow and brine your own grape leaves, it’s much easier to buy them. Most supermarkets carry them, but you have to search. They’re usually in with the olives, and packaged in glass jars. You may not have much choice in brands. Be aware that they can be very difficult to remove from the jar – quite often I end up tearing a third of them, which makes them unusable. A brand with a wide mouth is best. To remove the leaves, you have to grasp a roll, then gently pull up while twisting. It’s very maddening.
Queen of Freeze note: Unused leaves can be stacked, rolled, and frozen for future use.
VEGETARIAN DOLMA – makes about 26-31, depending on leaf size
340g / 12 oz / 3/4 lb Impossible Burger
3 T parsley, chopped
62 g / 2 oz shiitake mushrooms, coarsely chopped
50 g / 1/3 cup / 1.75 oz uncooked Chinese-style rice (or any white rice)
100 g / 3.5 oz onions, chopped
286 g / 10 oz canned tomatoes plus their juice
1/4 tsp ground black pepper
2 tsp salt
1 T vegetarian Worcestershire sauce
30 g / 4 T all-purpose flour
at least 40 grape leaves (you won’t use them all, but it’s good to have extra)
To get 286 g (10 oz) of the canned tomatoes plus juice, you’re going to have to buy a larger can and weigh out the amount. (Using the entire 15 oz can is too much for this recipe.) Pour the juice into a 4qt (4 litre) or larger cooking pot. Remove and discard the stem area of the tomatoes, and any skin or defects. Chop into small pieces.
Thoroughly wash mushrooms, discarding the stem (it’s too woody). Chop cap into 1cm (3/8″) sized pieces.
Into a large bowl, put the tomatoes, Impossible Burger, parsley, mushrooms, rice, onions, pepper, salt, and Worcestershire sauce. (You’ll add the flour later.)
Stir mixture to blend.
Before adding in the flour, prepare the grape leaves. Depending on the brand, it can be very tricky to remove them from the jar without tearing many. Torn leaves are pretty useless. So, do your best. You’ll need between 20-40 intact leaves. (The number is dependent on the size of the leaves and how generous you are with the filling.)
After removing the grape leaves from the jar, unroll them and cut off the stems to the nub. Some people rinse off the brine, but I don’t – I like the salty flavor.
Depending on how much room you have, lay out several leaves, vein-side up, to work in an assembly-line manner.
Add the flour to the filling and mix in. (I like to wait until the last minute to add in the flour.) Spoon out some filling and form a tight log. The amount will depend on the size of the leaf. If you over-stuff, the roll will come apart in the cooking – you need plenty of leaf to fold and roll as you can see from the photo below.
Wrap one of the lower flaps around the filling, tucking in the flap. (Don’t wrap too tightly – the rice will expand with cooking and you don’t want them to burst.)
Wrap the other lower flap around filling as before.
Wrap one of the side flaps toward the center (this seals in the side of the filling).
Fold in the other side flap.
Finally, roll up the dolma starting at the filling end. (Again, don’t roll too tightly.)
Place rolled dolmas in the pot with the tomato juice.
Line them up as you go, creating a second layer, as needed.
Once all the dolmas are wrapped and placed in the pot, cover with water. Place an upturned plate on top to weigh down the dolmas – otherwise, they’ll float.
Bring to a boil, cover pot, and reduce heat to just maintain a simmer. Cook 1 hour. Remove plate and let dolma cool about 15 minutes or more before serving. In my family we eat them plain. You might prefer a dipping sauce, such as tzatziki.
As you might imagine, between the Great British Bake-Off, America’s Test Kitchen, and the internet, there is no shortage of recipes for me to try. But, every now and then, I pull out my old recipe box (yes, there was a time when we had recipe cards) and thumb through it. I came across a recipe for Fudgy Shortbread Bars and decided to almond it up by altering the plain shortbread to an almond shortbread, adding a drop of almond extract to the fudge, and topping it with toasted almonds.
If you’re a purist, you can leave out all traces of the almonds, exchanging vanilla for the almond extract. Or, use walnuts, pecans, or hazelnuts – it’s up to you.
Note: This recipe can be doubled and made in a 9″x13″ (or 23cm x 33cm) pan.
Queen of Freeze Note: As the self-proclaimed Queen of Freeze, I would be remiss in my duties if I didn’t point out that these bars can be sliced and frozen for future use.
Second Queen of Freeze Note: This recipe calls for half of a can of sweetened condensed milk. The remaining half can be frozen.
190g (150ml) (6.75oz) sweetened condensed milk (this is half a standard can)
1/4 tsp almond extract
Preheat oven to 325°F (163°C)
Make the shortbread: Pulse the almonds in the food processor 5-6 times – until they’re coarsely chopped. Remove 30g (1/4 cup) of the pieces and set aside – these will be sprinkled on top of the bars. Pulse remaining almonds to finely chopped.
Cut the butter into at least 12 slices and add to the almonds in the processor, along with the sugar and almond extract. Whirl to blend.
Add the flour to the mixture and pulse until blended, scraping the sides and corners now and then.
Scatter shortbread dough evenly (do your best) around an approximately 153 square cm (60 square inch) pan- such as a 20cm x 20cm (8″ x 8″). Press down the dough firmly, trying to maintain a level top.
Bake in preheated 325°F (163°C) oven for 25 minutes – until edges are starting to brown. Remove from oven.
Prepare the topping: In a small saucepan, melt together the chocolate chips and condensed milk over low flame. Once the chips are nearly all melted, remove from heat and stir in the almond extract. Stir off-heat until all chips are completely melted. Pour over hot shortbread, spreading evenly.
Sprinkle on reserved toasted almonds. Lightly press into the fudge so they stick. Let cool, then refrigerate to firm up. They can be stored covered in either the fridge or on the counter.
I love hand-pies, be they piroshkis, beureg, empanadas, potstickers, or pasties. They’re perfect for an on-the-go nosh and picnics, as well as at-home eating.
Yes, they’re a little bit of work since you have to roll out individual dough circles, fill them, and fold them. But prepare them in an assembly-line fashion and/or get a helper or two, and you’ll have them done in no time.
I prefer a hot-water crust for my pasties, but if you have a crust you like better, use that.
You may notice that I don’t refer to my pasties as CORNISH pasties. They take their pasties very seriously in Cornwall and have a list of rules that must be followed in order to use the term, ‘Cornish’. Two of the rules that I will never be able to follow are that they be prepared in Cornwall, and they are made with meat. Oh, well! A rose by any other name would smell as sweet. And my Potato-Mushroom Pasties are delicious!!!
POTATO-MUSHROOM PASTY – makes 6
Filling
140 g (4.75 oz) shiitake mushrooms
190 g (6.5 oz) onions
260 g (10.25 oz) waxy potatoes (such as Yukon gold)
1.25 tsp vegetarian Worchestershire sauce
1 tsp salt
75 g (2.5 oz) sharp Cheddar cheese, grated
Dough – makes 6 discs, 20cm/8in diameter
400 g (14 oz) (3 cups) bread flour
1 tsp salt
173 g (12 T) butter, cold & cut into 12 or more slices
166 ml (2/3 cup + 1 T) very hot water
Egg Wash: beat 1 egg with 1 T water
Make the filling first: Chop the shiitakes and onions into 2.5 cm/1/2″ pieces. Cut the potatoes into .25 cm/1/8 in thick slices, then chop these up into small pieces. Mix the shiitakes, onions, potatoes, Worchestershire sauce, salt, and cheese in a bowl. Set aside.
Preheat oven to 200° C/400° F.
Prepare the hot water crust once the oven is preheating and the filling is mixed: Into your food processor put the flour and salt. Pulse 1 or 2 times. Scatter the butter into the flour and pulse until you don’t see any large blobs of butter – about 8 pulses.
Pour in the hot water all at once. Pulse to incorporate the water. You should be able to form a soft, pliable ball. Add a tsp at a time of water if the dough seems too dry. Don’t worry if it’s too wet – you’ll be adding flour when you roll out the circles.
Lightly flour a flat surface and empty dough onto it. Knead the dough 3 or 4 times to bring it together. Cut into 6 equal pieces and roll into balls. Keep them covered until you roll them. One at a time, roll a ball into about a 14 cm/5.5″ circle.
You’re going to roll the dough into a final 20 cm/8″ circle, but rather than placing the rolling pin on the center and rolling outward, place it a little closer to the side it’s going toward and roll. (This keeps the center of the circle from getting too thin, which can allow leakage in the oven.) Try to make them as circular as you can, but don’t stress too much (you’ll be folding up the edges which will hide small imperfections.) You can use a 20cm/8″ template (such as a plate) and cut around it, if you like, but I can’t be bothered.
Keep the dough circles covered after you roll them out to prevent them from drying.
Divide the filling equally between the 6 circles. Place the filling mostly on one side of the circle, leaving a border of 2 cm/.75 in. Cover the dough circles you’re not working with with a tea towel so they don’t dry out. Working with one pasty at a time, dip your finger or a pastry brush in the egg wash and wet the border. (This will act as a glue to seal the sides together.)
Carefully fold the dough in half, making sure the filling stays 2 cm/.75″ from the edge. Firmly press the border together so it’s completely sealed. Fold both corners in.
With your non-dominant hand, hold down the folded corner with your index finger. With your dominant hand, grasp the dough next to the fold and fold that in, pressing down. Continue along the entire border. The idea is to form a ropelike crimp. I’ve never managed to get that look, but I’m happy with my version. Find your own way, if you like. The point is to seal in the filling.
Lay the folded and crimped pasties on a parchment lined or greased baking sheet.
Once all the pasties are formed, paint the exposed surfaces generously with the egg wash.
Using a knife, make 2 slits in the top near the fold to allow steam to escape.
Place in the preheated 200° C/400° F oven on the middle rack. Bake until well-browned – 30-35 minutes. Remove to a rack to cool slightly before eating.
My friend, Lynne, was telling me about the food served at a recent gathering. Somewhere in the middle of her list she mentioned ‘warm bok choy salad’. I, actually, didn’t hear anything else after that – my mind became focused on this intriguing-sounding dish. Warm salad? Bok choy? Hmmm.
Like a detective interrogating a prime suspect, I grilled her for details. What was in it? Anything else? How did she make it? My friend was becoming increasingly nervous – possibly fearing I would soon be reading her Miranda Rights. So, I let it go… and googled it.
As one would expect, there were multiple Warm Bok Choy Salad recipes. I read several, and came up with my own version. Feel free to change my recipe to suit yourself.
WARM BOK CHOY SALAD – serves 2
12 oz / 340g bok choy
3 tsp rice wine vinegar
3 tsp soy sauce
1 tsp honey
3/4 tsp sesame oil
1/4 cup carrots, shredded
1/4 cup dried cranberries
1.5 oz / 43g Feta cheese, crumbled
3 oz / 85g Mandarin oranges
1 tsp sesame seeds
Slice off and discard bottom of bok choy. Wash stems and chop into bite-sized pieces.
Heat together the vinegar, soy sauce, sesame oil, and honey. (You can use the serving bowl, if it’s microwave-proof.)
Place bok choy in a steamer basket but don’t put basket in the pan yet. Add about 1/2″ (2 cm) to the pan and bring to boil. Then place the steamer basket in pan, cover with a lid, and steam for about 1-2 minutes. (If you place the basket in before the water is boiling, you run the risk of over-steaming.)
Immediately remove basket from pan and empty bok choy into bowl with dressing. Stir in remaining ingredients and serve.
Vegetarian Cooking For Carnivores BLOG 