Creamy Corn-Crusted Tempeh Pot Pie ( Pastel de Choclo )

Curious little kitty wanted to know what mommy was doing : ]


Shepherd pie has to be one of my favorite things to eat. But it just seemed like the wrong thing to make in the middle of summer. This dish takes on a new spin to what most people think a shepherd pie should be. Since corn is in season now, I had to take advantage of all the fresh, organic corn that has been piling into my local market. So I decided to cooked up some Pastel de Choclo, which translates to Corn Pie. To me it tasted like a sweet corn tamale but of course a little different, but different in a good way. I omitted the raisins and olives from mine just because I am not a big fan. But please don't feel the need to copy me and do add them if you like.

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Filling
* 8 ounces tempeh, sliced into 1/2 inch cubes
* 2 Tb peanut oil or olive oil
* 2 medium-size yellow onions ( 1/2 pound), chopped finely
* 1 large carrot, diced
* 2 Tb white or red wine or vegetable broth
* 1 tsp ground cumin
* 1 1/2 tsp dried oregano
* 1 tsp ground sweet paprika
* 1/2 pound potato or yuca, peeled, cooked, and diced into 1/4 inch cubes
* 1 cup vegetable broth
* 2 Tb soy sauce
* 1/4 cup dark raisins
* 1/2 cup sliced green olives
* Freshly ground pepper

Corn Toppings -
* 3 1/2 cups fresh or frozen corn kernels ( thawed and drained, if frozen )
* 3 Tb cornstarch
* 2/3 cup soy creamer or heavy cream substitute, or a combination of the two
* 1 clove garlic, chopped
* 1/2 tsp salt
* Freshly ground pepper
* 3 Tb peanut oil
* 8 to 10 large fresh basil leaves, chopped finely
* 1 Tb sugar, or about 1 tsp of sugar per individual pie

Directions
1. Cook the tempeh for 10 minutes, either by steaming in a steam basket or microwaving for 8 minutes in a covered glass bowl with 1 cup of water. Drain the cooked tempeh if necessary and crumble when cool enough to handle. Lightly oil a glass or ceramic 11 by 7 inch baking dish that measures at least 3 inches deep, or use four 2 cup oven-proof individual ceramic casserole dishes.

2. In a large skillet over medium heat, heat the oil, add the onions and carrot, and saute for 10 to 12 minutes, or until the onions are very soft and translucent. Add the wine, stir, and bring to a simmer. Add the cumin, oregano, and paprika, and stir. Add the crumbled tempeh, potato, vegetable broth, soy sauce, raisins, olives, and a few twists of freshly ground pepper. Simmer the mixture for 5 minutes, stirring occasionally. Taste and adjust the seasonings with more ground pepper if desired. Remove from the heat and ladle into the prepared casserole dish(es).

3. Preheat the oven to 400 F and make the corn topping. In a blender jar, pulse the corn kernels, cornstarch, soy creamer, garlic, salt and pepper until thick and creamy. In a large saucepan, heat the oil over medium heat, then pour in the corn mixture, stirring occasionally with a silicone spatula or a wooden spoon, until the mixture thickens to the consistency of thick cooked oatmeal. Remove from the heat, stir in the basil, and spread evenly over the filling. Sprinkle the top of the pie(s) evenly with the sugar.

4. Place a baking sheet with a rim under the pie in case the filling bubbles over the edges of dish. Bake for 45 minutes, or until the corn topping is golden and the filling is bubbling. If desired, broil on high for an additional 3 to 4 minutes, to create dark brown spots on the corn topping, to give your pastel de choclo a much-desired, traditional well-browned look. Let the pie(s) cool for at least 15 minutes before serving; the filling and toppings will be very hot!

Variation
For a soy-free variation, replace the tempeh with 4 cups of cooked chickpeas, chopped coarsely.

Seitan Saltado ( Peruvian Seitan and Potato Stir-Fry )

Ever since making my own seitan a week ago, I've been in love. I used to dread having to cook with store bought seitan and would marinate it for hours, trying to make it taste better than it was. The difference between this seitan and what I use to buy is huge and on top of that, the cost is much cheaper.

I came across this recipe last week and it reminded me of a meal my mom used to make when I was little. I remember her buying frozen fries, mixing it with meat and serving it over white rice ( yeah, my mom's food usually is not very healthy ). I gotta remember to ask her if she has heard of this dish or if she just created something similar.

Anyways, a little about this recipe is that it is a Peruvian recipe that was influenced by Japanese and Chinese immigrants. I can totally see that because it does have a tangy soy-based sauce. If you are watching your carbs and don't want to serve rice along side this meal, a side of salad would work just as well.

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Ingredients - Baked Fries
* 2 pounds russet or other high-starch potatoes, scrubbed clean, peeled ( or leave them unpeeled for a rustic look )
* 2 Tb peanut oil or olive oil

Stir-Fry
* 1/2 recipe ( two loaves ) Steamed Red Seitan( Recipe Here ), or slightly less than 2 pounds purchased seitan
* 4 Tb soy sauce
* 3 Tb red wine vinegar
* 3 cloves garlic, minced
* 1/2 tsp ground cumin
* A generous pinch of dried oregano
* 1/2 pound yellow onions
* 1 to 2 Tb aji amarillo paste or hot red chiles
* 3 Tb red cooking wine or vegetable broth
* 3 large, firm plum tomatoes
* 4 Tb peanut oil
* Freshly ground pepper
* Steamed long-grain white or brown rice, about 1 cup per serving ( optional )
* 2 Tb finely chopped cilantro


Directions
1. Make the baked potatoes fries first. Preheat the oven to 400 F. Slice the potatoes into french fry sticks about 1/2 inch thick, pour the 2 Tb of oil onto the large, rimmed baking sheet, add the sliced potatoes, and toss thoroughly with the oil. Don't crowd the pan; use two pans if the fries are overlapping. Bake the fries for 20 to 24 minutes, flipping once halfway through the baking, until the potatoes are golden and the edges are crisp and browned. Sprinkle with a little salt, if desired. Turn off the oven, open the door just a little, and leave the baking sheet in the oven to keep the fries warm.

2. Prepare the seitan and prepare the stir-fry ingredients. Slice the seitan into 1/4 by 1 inch strips. In a large bowl, combine the soy sauce and the red wine vinegar, garlic, cumin, and oregano. Add the seitan strips and use tongs to toss and coat the seitan completely with the marinade. While the seitan is marinating, peel the onion, slice it in half, then slice it into thin strips. If using fresh aji amarillo or other chiles, remove the seeds and mince. Slice the plum tomatoes in half, remove the seeds, and slice into thin strips. Measure the cooking wine and have it handy in a small cup.

3. In a 12 inch nonstick skillet ( or wok, if you have one ), heat 2 Tb of the peanut oil over medium-high heat. Add half the seitan strips and fry on each side for about 2 minutes. The seitan should be browned on the edges but still juicy. Transfer the seitan from the pan to a dish and repeat with the remaining seitan. Add the remaining 2 Tb of oil to the pan and add the onions. Stirring, fry the onions for 3 to 4 minutes, until they begin to softened and turn golden on the edges. If using minced chiles, stir into the onions and fry for 1 minute. If using aji amarillo paste, whisk into wine.

4. Pour the wine over the onion mixture and stir to deglaze the pan ( dissolving any browned bits from the bottom of the pan ). Scrape in any remaining seitan marinade. Using tongs, stir in the tomato strips to coast them in the bubbling wine mixture. Sprinkle within remaining Tb of soy sauce and season with plenty of freshly ground pepper. Add the seitan strips and continue using tongs to coat them with the sauce, then turn off the heat. Have ready serving dishes and mound a serving of rice into the dishes, if using.

5. To put everything together, place a serving of baked fries in a large mixing bowl ( maybe even the one you use to marinate the seitan with ). Use tongs to add a portion of stir-fried seitan and vegetables on top of fries and drizzle a little bit of the pan juices over the whole thing. Toss the fries with the stir-fry, taking care to coat the potatoes with the seitan juices. Slide onto a serving dish, sprinkle with some chopped cilantro, and serve immediately.

Spicy Tortilla Casserole with Roasted Poblanos

Another great recipe from my Viva Vegan cookbook! But I think I timed this wrong..it is way too hot to be roasting peppers and baking. Last week tricked me with the cool 75 degrees we were having here in California. Then the heat wave hit and it was too late to change the recipes I had planned. But either way, I am happy I made this dish, it came out looking and tasting great. Definitely like no casserole I have ever made before!

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Serves 6, or 4 to 5 generously
Time : About 1 1/2 hours

Ingredients
* 1 1/2 pounds white potatoes, peeled
* 1 pound poblano chiles ( about 4 large chiles )
* 1 small white onion, minced
* 1 ( 28 ounce ) can diced tomatoes
* 2 to 3 serrano or jalapeno chiles, stemmed seeded ( if less heat is desired ) and chopped
* 2 cloves garlic, chopped
* 1 tsp ground cumin
* 1 tsp dried Mexican oregano
* 1/2 tsp salt
* 2 Tb peanut oil
* 1 cup vegetable broth
* 1 pound corn tortilla, preferably a few days old ( 14 to 16 tortillas )
* 1 recipe Pine Nut Crema ( See Below )
* 2 Tb pumpkin seeds or pine nuts

Directions
1. Roughly chop the potatoes, place them in a large saucepan, and fill with enough cold water to cover. Bring to a boil over high heat, partially cover, and cook for 14 to 16 minutes, or until tender. Drain and set aside. When the potatoes are cool enough to handle, press into large crumbles.

2. Meanwhile, over a gas burner, roast each whole, intact poblano chile. Use metal tongs to turn the chile several times over the flame until its skin is blackened, sizzling, and blistered, 3 to 5 minutes. Place the roasted chile into a tightly covered container or a sealed paper bag. Repeat with the remaining chiles. Alternatively, you can roast all the chiles on a rimmed baking sheet at 450 F for 15 to 20 minutes, or until their skin is blackened and the chiles have collapsed. Allow the chiles to cool enough to be handled. Gently remove their skin, split open, cut away the stem and seed base, and remove any excess seeds. Chop the chiles into 1/2 inch strips and set aside.

3. Make the tomato sauce : In a blender jar, pulse together the onion, diced tomatoes with their juice, chopped serrano chiles, garlic, cumin, oregano, and salt, to blend an almost smooth salsa ( some fine chunks are okay ). In a large saucepan, heat the oil over medium heat and carefully pour in the salsa. It may splatter a little but that's all right, just keep stirring. Increase the heat and bring the mixture to a boil, lower the heat, and simmer for 10 minutes. Stir in the vegetable broth and simmer for an additional 5 minutes. While the sauce is simmering, preheat the oven to 375 F and have ready a 13 x 9 x 2 inch pan and a sheet of foil large enough to tightly cover the pan.

4. Assemble the casserole : Pour 1/2 cup of the sauce into the bottom of the pan and tilt it to spread it around. Using tongs, dip a tortilla into the pot of sauce and place it on the bottom of the pan. Continue with five more tortillas, dipping them in the sauce and overlapping them, spreading their edges a little up on the sides of the pan. Top with about half the crumbled potatoes and sliced poblanos, then ladle another 1/2 cup of sauce on top. Dip another tortilla in the sauce, layer it on top of the potatoes, and continue as before with five more tortillas. Finally, sprinkle the remaining potatoes and poblano strips on top. Tear any remaining tortilla into thick strips, dip them into the sauce, and spread them on top of the casserole. Pour any remaining sauce evenly over the casserole and cover with foil, crimping the edges tightly. Bake for 20 minutes. Remove from the oven and take off the foil. Increase the oven temperature to 400 F.

5. Spread dollops of the Pine Nut Crema over the top of the steaming hot casserole. You don't have to be even about it; a few bits of the casserole showing underneath are fine. Sprinkle the pumpkin seeds over the crema. Return the pan to the oven and bake for 20 minutes, until the top of the crema is golden and the seeds are toasted. If desired, broil the casserole for 4 to 5 minutes to continue browning spots of the crema, but watch carefully as not the burn the seeds.


Pine Nut Crema
Makes about 1 1/2 cups crema

Ingredients
* 12 ounces soft silken tofu
* 1/2 cup pine nuts
* 2 Tb lime juice
* 1 Tb olive or peanut oil
* 2 tsp cornstarch
* 1 clove garlic, grated
* 1 tsp salt

Directions
1. In a blender jar, pulse together the tofu, pine nuts, lime juice, olive oil, cornstarch, garlic and salt until smooth and creamy, scraping down the mixture several times with a rubber spatula. Taste and adjust the flavor with more salt and lime juice if desired.

Chimichurri Baked Tofu

I've never heard of Chimichurri before but after looking it up, I found that it is very popular in Argentina and served with most proteins. It's said to be Argentina's version of pesto. This recipe is from my Viva Vegan cookbook ( I've been cooking a lot from it lately, too many good dishes! ). When making the sauce, it smelled really strong in vinegar and shallot..I was afraid that I was not going to like it. But after baking, the taste of the sauce completely changed and was not as strong as it once smelled.

Other ways to eat the sauce are in sandwiches, paired with empanadas and dabbed onto grilled tempeh and seitan. Also, like I've suggested before, if you chose to make it with tofu, I like to marinate it the night before, allowing the tofu to absorb the sauce as much as possible.

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Serves 4, two slices each of tofu
Time : About 55 minutes

Ingredients
* 1 pound extra-firm tofu
* 2 Tb olive oil
* 1 Tb soy sauce
* Chimichurri Sauce with Smoked Paprika ( See Below )

Directions
1. Preheat the oven to 400 F. Slice the tofu into eight 1/2 inch thick slices and dab the slices dry with a paper towel or clean kitchen towel. In a shallow glass 9x12 inch baking dish, combine the olive oil and soy sauce. Lay a tofu slice in the baking dish, pressing it into the sauce mixture. Repeat with the remaining slices and bake for 30 minutes, flipping once, until the slices are beginning to brown on the edges. Remove from the oven but don't turn the oven off.

2. With a rubber spatula or large spoon, spread about a third of the chimichurri sauce evenly and completely over the tops of the tofu. Flip the slices and spread another third or slightly more on top of the tofu. If desired, use a fork to poke holes through the tofu, pressing a little bit of sauce into the center of the pieces. Bake for another 25 minutes, until the tofu is firm and the edges are golden brown. Bake longer if an even chewier texture is desired. Serve the tofu hot with remaining chimichurri sauce.



Chimichurri Sauce with Smoked Paprika
Makes about 1 1/2 cups sauce
Time : Less than 10 minutes

Ingredients
* 4 cloves garlic, chopped
* 2 large shallots, chopped
* 1 large bunch flat leaf ( Italian ) parsley, thick stems removed
* 1/3 cup olive oil
* 3 Tb red wine vinegar
* 1 tsp smoked sweet paprika
* 1 1/2 tsp dried oregano
* 1 tsp dried basil
* 1/2 tsp red pepper flakes, or more to taste
* 1/2 tsp sea salt

Directions
1. Place the garlic, shallots and parsley into a food processor and pulse until finely chopped. Stream in the olive oil, red wine vinegar, paprika, oregano, basil, red pepper flakes, and sea salt, and pulse until creamy. Taste the sauce and adjust with more salt or red wine vinegar, if desired. Store in a tightly covered container and keep chilled until ready to use.

Peruvian Seitan and Potato Skewers ( Seitan Anticuchos )

Wow this recipe was amazing! So so amazing! And as you can probably tell from the recipe, a lot of work to make. Today is not a special occasion but I just had to try these skewers from my Viva Vegan cookbook. The So Good, So Green sauce is not necessary to make but it does add a nice touch. The seitan was like nothing I've ever tried before. Probably because I always buy my seitan from the market and only attempted at making my own once, when I really didn't know what I was doing in the kitchen. This meal is great for all the upcoming outdoor summer parties. I hope you all have the chance to try it. Again, so worth all the extra work!

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Steamed Red Seitan
Makes 4 seitan "loaves," each loaf serving 2, generously incorporated into entrees and other dishes
Time : Less than 45 minutes

( I found that the liquid was too much for the flour mixture. My seitan got drenched in liquid and I had to try to save it by adding more wheat gluten and chickpea flour. So please add a little liquid at a time and not just pour the entire thing in the bowl. )

Ingredients
* 1 1/2 cups cold vegetable broth
* 4 cloves garlic, peeled and pressed or grated with a Microplane grater
* 3 Tb mild soy sauce
* 4 Tb tomato paste
* 2 Tb olive oil
* 1 1/2 cups vital wheat gluten flour
* 1/4 cup chickpea ( garbanzo ) flour
* 1/4 cup nutritional yeast
* 1 tsp dried oregano
* 1/2 tsp ground cumin

Directions
1. In a measuring cup, whisk together the broth, garlic, soy sauce, tomato paste, and olive oil. In a large bowl, combine the wheat gluten, chickpea flour, nutritional yeast, oregano, and cumin and form a well in the center. Pour the liquid ingredients ( remember a little at a time )into the well and stir with a rubber spatula until the dough leaves the sides of the bowl. Knead the dough for 2 to 3 minutes to develop the gluten. Let the dough rest for 10 minutes; knead again for 30 seconds. Place the dough on a cutting board and with a sharp knife, cut the dough into 4 equal pieces and lightly knead each piece a few times. Shape each into a roughly oblong loaf shape.

2. Tear off four 12 inch square sheets of aluminum foil. Place a piece of dough in the center of a piece of foil. Fold the short sides of foil over the loaf, then fold over the ends. The foil should be secure but there should be some loose space around the dough to allow it to expand during steaming. Repeat with the other three pieces of dough. Place the wrapped dough in a steamer basket and steam for 30 minutes. Allow the dough to cool to the touch before chilling in the fridge for an hour or overnight.

3. Store the seitan in the fridge, tightly sealed in a plastic bag or airtight container, for up to 2 weeks. Seitan can also be frozen ( wrapped tightly ), then thawed in the fridge for later use.


So Good, So Green Dipping Sauce ( Green Aji Sauce )
Makes about 2 cups sauce
Time : Less than 10 minutes, not including chilling time

Ingredients
* 1 to 3 fresh green chilies, such as jalapeno, or serrano, seeds removed for less heat, if desired
* 2 cloves garlic, chopped coarsely
* 1/3 cup vegan mayonnaise
* 2 Tb olive oil
* 3 Tb lime juice
* 1/4 pound romaine lettuce ( about 1/4 of a large head ), thick base removed, leaves chopped coarsely
* 1 cup fresh cilantro leaves, lightly packed
* 3 whole green onions, trimmed and chopped
* 3/4 tsp salt, or more to taste
* 2 to 4 Tb water

Directions
1. In a food processor or blender, blend all the ingredients except the water until smooth and creamy; stopping occasionally to scrape the sides or the processor bowl with a rubber spatula. Add a Tb of water at a time to thin the sauce to your desired consistency, if at all necessary. Taste the sauce and season with more lime juice or salt, if you like. Chill the sauce in a tightly covered container for 30 minutes or overnight before using. Keep chilled when not using.


Peruvian Seitan and Potato Skewers
Serves 2 to 3 generously as a main dish, or 4 as an appetizer
Time : About 45 minutes, including assembling the kebabs

Ingredients
* 1/2 recipe ( two loaves ) Steamed Red Seitan, or 3/4 pound seitan

Marinade :
* 5 cloves garlic
* 3 Tb aji panca paste or 3 tsp mild ground red chile powder, such as ancho
* 1/4 red wine vinegar
* 3 Tb peanut oil or vegetable oil
* 1 Tb agave syrup or brown sugar
* 1 tsp ground cumin
* 1 tsp dried oregano
* 1/2 tsp smoked paprika
* 1/2 tsp salt
* 1/4 tsp finely ground black pepper, or to taste

Skewers
* 1 pound waxy potatoes, preferably very small new potatoes ( about the size of a Bing cherry or smaller )
* 1 bell pepper, red or green, seeded and sliced into 1 inch pieces ( optional )
* 1 large yellow onion, sliced into 1 inch pieces ( optional )
* 12 to 14 bamboo or metal skewers ( if using bamboo, presoak skewers according to the package directions )

Directions
1. Slice the seitan into bite-size cubes, about 1/2 inch across, and place in a large mixing bowl. If using onion or pepper slices, add along with the seitan. In another mixing bowl, use the Microplane grater to grate the garlic into the bowl. Add the aji panca paste, red wine vinegar, peanut oil, agave syrup, cumin, oregano, paprika, salt and pepper and stir until smooth with a whisk or fork. Pour the mixture over the seitan cubes and veggies ( if using ) and toss to coat completely with marinade.

2. While the seitan is marinating, cook the potatoes. Thoroughly clean the potatoes first, leaving the skins on. If you're using potatoes other than small new ones, cut them into bite size chunks; leave small new potatoes whole. Place in a large, heavy pot and add enough cold water to cover the potatoes. Bring to a rolling boil over high heat, then lower the heat to a simmer and cook the potatoes until they are tender but still hold their shape, 12 to 14 minutes. Drain and spread the potatoes on a dish to cool enough to handle.

3. When the potatoes have finished cooling, preheat your grill according to the manufacturer's directions. Since these are quick-cooking ingredients, you want your grill to have an evenly hot, not blazing, heat that can crisp the outside of these skewers without over drying the seitan. If you're using a grill pan, you'll probably need 6 to 8 minutes to get your grill ready to go over medium-high heat. Make sure to oil your grill well, as seitan and veggies ( even the marinade ) doesn't contain loads of fat to keep things from sticking. I like to use those new high-smoking-point cooking sprays ( including ones designed for grilling ) just for this.

4. Prepare your anticucho by alternating pieces of marinated seitan with onions, peppers, and an occasional potato piece on the skewers. Brush with additional marinade, taking care to especially coat the potatoes. place the kebabs on the preheated grill. Don't crowd the pan; leave enough room so the edges of the ingredients can cook evenly. Occasionally brush the cooking kebabs with leftover marinade. Cook on each side for 3 to 4 minutes, until the seitan and vegetables are browned on the edges and look juicy. If the ingredients stick to the grill, spray more oil onto the grilling surface. Take care not to overcook the skewers. Remove from the heat and serve immediately with a cold beer, any potato dish, and So Good, So Green Sauce, if desired.

Chili-Glazed Tofu over Asparagus and Rice

The tofu in this recipe reminded me a lot of a Teriyaki marinade I've made in the past. The only real difference is that this one is a little spicy. If you can't handle much spice, try adding less chili sauce or no chili sauce, would also work. I would recommend marinating the tofu over night because the longer you let it sit in the sauce, the more the tofu will absorb the flavor. The rice tasted like a grown up version of fried rice and the asparagus and carrots went very well with this dish.


On another note, I haven't been really been myself lately..I feel like my mind is somewhere else. A pit bull that I love dearly has been diagnoised with cancer, again for the second time. The first time resulting in him losing his right leg. Currently his poor little body has five tumors and the doctors said he might have had a stroke recently. This is the first animal that will be passing soon, that I have gotten so attached to. To anyone who has lost a pet, my heart goes out to you. I never expected how painful this would be. This picture was taken Monday of my beloved Buddy.




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Ingredients
* 1.5 cups of long-grained rice, cooked
* 2 1/4 cups chopped asparagus ( about 1 pound )
* 1 Tb peanut oil
* 2 Tb sugar
* 4 Tb rice vinegar
* 4 Tb low sodium soy sauce
* 2 tsp ginger, minced
* 2 tsp hot chili sauce, such as Sriracha
* 1 pound Extra-Firm Tofu, drained and cut lengthwise into 6 pieces
* 1 cup, carrots, julienned
* 2 cloves of garlic, minced
* 1 tsp dark sesame oil

Directions
1. Combine sugar, rice vinegar, soy sauce, ginger and hot chili sauce in a medium sized bowl and mix well. Add cut tofu to the bowl and marinade for at least 30 minutes or up to overnight.

2. While rice you cook your rice, heat peanut oil in a large nonstick skillet over medium-high heat. Add tofu to pan; cook 3 minutes on each side or until browned. Add a little of the soy sauce mixture; cook 20 seconds, stirring constantly. Remove from heat.

3. In a medium size wok or medium pan, add 1 Tb of olive oil and heat over medium flame. Add minced garlic and cook for 30 seconds or until it become fragrant. Add carrots and cook for 3 minutes, stirring occasionally, until the start to soften up a little. Add asparagus and cook for another 2 minutes. Lastly, add the cooked rice and sesame oil and mix well.

Black Bean, Corn, and Zucchini Enchiladas

I've made so many different versions of enchiladas, from kale and potato, to faux chicken and cheese but these have to be one of my favorite veggie combinations. I made mine with cheddar cheese, which was a first for me, and surprisingly tasted wonderful. The enchilada sauce recipe is from Veganomicon but if you are short on time, a can of enchilada sauce will work too. But if you can, I highly recommend making the sauce. It's a little spicy and full of flavor..so so good!

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Makes 8 Enchiladas

Ingredients - Enchilada Sauce
* 2 Tb grapeseed or olive oil
* 1 onion, cut into small dice
* 3 large green chiles ( such as Anaheim or even Italian-style long green peppers ), roasted, seeded, peeled and chopped coarsely
* 2-3 tsp chile powder, preferably ancho
* 1 1/2 tsp ground cumin
* 1 tsp marjoram or Mexican oregano
* 1 28 ounce can diced tomatoes with juice ( roasted preferred )
* 1 tsp sugar
* 1 1/2 to 2 tsp salt

Directions - Enchilada Sauce
1. In a large, heavy bottomed saucepan over medium heat, saute the onions in oil for 4 to 7 minutes, until softened. Add the remaining sauce ingredients, bring to a simmer, and remove from heat.

2. When the mixture has cooled enough, taste and adjust the salt if necessary.

3. Puree with an immersion or regular blender until the mixture is smooth and even.


Ingredients - Enchiladas
* 1 tsp olive oil
* 2 cups diced tomatoes
* 1 10 ounce package of frozen whole kernel corn ( or the kernels from 1 large corn ear )
* 1 15 ounce can black beans, rinsed and drained
* 1 recipe Enchilada Sauce
* 8 corn tortillas
* 2 cups ( 8 ounces ) vegan cheddar cheese, shredded ( I used Daiya Cheddar cheese but any other type of cheese would work well with this too )

Directions - Enchiladas
1. Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.

2. Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and vegan cheese. Spread remaining 2 cups sauce evenly over enchiladas.

3. Cover with foil; bake at 350° for 20 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.