Vegan Enchiladas: Potato, Legume, Tofu and Corn

Wowza these are amazing! Easily the best enchiladas I have ever made. When my friend told me she makes these at least once a week, I knew I had to try them.  Since that day, I have made this recipe at least 5 times, and it's one of the few my husband remembers by name to request!

I adapted the recipe from the Oh She Glows cookbook (which is one of my favorite go-to cookbooks) to use regular potatoes (yukon gold or russet), and I've used tofu and black beans or french lentils.  My husband really liked the white/yellow potatoes in this, as it makes them lighter than dense burritos chock-full of just beans. The frozen corn is really necessary as it adds a sweetness to the spicy sauce.

I love how you can assemble these ahead of time, and then cook when you are ready.  Assemble the enchiladas in a pyrex pan, and reserve the sauce until you are ready to cook.  Or you an assemble them individually with the sauce inside and freeze in foil (see below for freezer instructions).

They would be great as a party dish for entertaining or holidays, as they are crowd-pleasing and can simply come out of the oven when you are ready to serve.  Only downside is they aren't terribly pretty if you aren't careful getting them out of the pan and onto plates (sometimes they tear apart!).

Yield: made 2 pans worth of enchiladas and used up 9-10 large (10 inch) tortillas.


Make enchilada sauce.  This can be done ahead of time.  Make a roux of 2 TB oil and 2 TB flour. Stir in:
4 tsp chili powder
1tsp garlic powder
1 tsp ground cumin
1/2 tsp onion powder
1/4 tsp cayenne pepper

Cook the spices for 30-90 seconds until fragrant.

Stir in 1 C tomato paste and 1.75 C veggie broth. Season to taste with 1/2 tsp salt. Simmer 5 minutes until thick. Reserve. Can be refrigerated or frozen.


Cook 2-3 diced white/yellow potatoes (either boil until soft, or pressure cook/steam for 5 minutes).

Saute 1 diced white/yellow onion in olive oil and salt.  Add spices and stir:
3 cloves crushed garlic
1/2-1 tsp chili powder
1/2 tsp oregano
1 tsp ground cumin 

Now add and stir:
2 C cooked black beans (or any other bean/legume of your choice.  Cooked lentils are nice)
2 C cooked potato chunks (from above)
1 C frozen corn
diced firm tofu
optional: spinach
1/4 to 1/2 C red enchilada sauce
Less than 1/4 C water to help it warm through if it's too dry

Pour 1 C enchilada sauce into each of 2 pyrex baking dishes.

I use the large flour tortillas, 9"-10" in diameter, in 10 packs.  For each flour tortilla, scoop 3/4 to 1 C of the legume/potato mixture and roll up. Place into the pan on top of the sauce.  Finish all the tortillas. Then pour the remaining enchilada sauce.

Bake at 350 F for 20-25 minutes.

This is essentially guacamole and gives the enchilada an extra salty and fatty kick, which is why you won't miss the cheese in these vegan beauties.

Whiz in food processor:
2 TB lime juice
1 avocado
1/2 C cilantro
garlic powder

Smear over the finished cooked enchiladas just prior to serving, or squeeze in squiggly lines in a pastry bag (or a plastic bag with the tip cut).  When sending these as lunches, I pack the sauce separately so it doesn't get microwaved.

VARIATION: Freezer Enchiladas
On a square of aluminum foil, roll up one enchilada, spooning some enchilada sauce inside the tortilla. Wrap up and close foil. Freeze.   To enjoy, remove foil and heat in the microwave.  Serve with the avocado crema.


Shoyu Ramen

I became a fan of ramen in Tokyo, where a friend introduced me to Japanese ramen. It's so much better than instant noodles!


The way they do it in Japan is to prepare everything separately, and combine it in your bowl. This method makes more dishes, but it makes sure that each item is at the right done-ness (instead of getting soggy noodles because something else in the pot needs more time).  Once everything is ready (broth is hot, noodles are done, toppings are ready), then the meal is composed in the bowl, and the hot broth is poured over.

Figure out how much liquid you need for the # of people you are serving, and only make up that much broth/liquid.  In my earlier attempts, I would fill up a large stock pot with broth, only to realize it was out of proportion with the toppings.  Pouring broth over a bowl with the right amount of toppings is another safeguard to getting the right proportions of liquids to solids in ramen.


You can make different kinds of ramen, mostly based on the liquid you use.

  • Shoyu ramen: broth + soy sauce, the easiest, and what I made below 
  • Miso ramen: what it sounds like, broth + miso 
  • Tonkotsu Ramen, or Ippudou style broth, the kind that is milky white/opaque color. I've read this is from using specific bones from a pig.  See Mark's blog for a recipe for Tonkotsu Ramen.


Make good quality bone broth.  I made mine from grass fed beef bones. You can use a slow cooker or a pressure cooker to make your bone broth.

Measure out the right amount of liquid for the number of people you are serving- approximately 8 oz per person.

Bring it up to a simmer.   Season with garlic and soy sauce.

Meanwhile, prep your toppings:

  • Carmelize white or yellow onion slices in oil and a generous portion of salt
  • Cook up your protein.  I browned large slices of firm tofu in oil with a sprinkle of salt.  I've seen hard boiled eggs used, as well as braised meat slices like cha-su
  • Chop veggies you want to include, like the broccoli I used. If the vegetable takes a while to cook, consider steaming or boiling it separately to make sure it's done before adding to the soup. 
  • Slice up green onion or negi
  • Measure out 1 tsp wakame flakes per person

Cook up the noodles.  I used buckwheat ramen noodles- you could find any kind of noodle you like. Either cook these in a separate pot and strain (like they do in Japan), or carefully cook them in the broth.

When the noodles are ready, broth is hot, and the toppings are ready, assemble everything in a bowl.  I start with the noodles and add the toppings, then pour the broth over the top. Serve immediately.


Zaru Soba: Summertime cold Soba noodles with dipping sauce (Tsukejiru)

When the weather gets hot, I love to eat cold soba noodles.  In Japan, you'll see these in many restaurants, and it's especially popular to top them with tempura shrimp.

Good soba noodles are made from just buckwheat and water.  Check the ingredients as many cheaper soba will be made of primarily wheat.

If you want to serve them hot, check out this post on kakejiru.   When cold, serve soba noodles with a dipping sauce called tsukejiru.  Both tsukejiru and kakejiru contain dashi, sugar, and soy sauce; just in different proportions.

In a pot, bring up to a boil:
3 C dashi
6.5 TB soy sauce
1 TB sugar
Let cool in the fridge.  You can do this up to a week ahead of serving.

Meanwhile, bring a large pot of water to a boil.

Dried soba noodles are usually bundled into 1 person serving sizes, so pull out 2 bundles for 2 people or more bundles for each person you are feeding.

Place the noodles into the boiling water and simmer uncovered for 4-6 minutes or until al dente (check the package for instructions).  Once cooked to your liking, cool them down.  

I like to drain them off, then plunge into a big bowl of ice water.  Once they are cooled, you can either drain off the ice water and serve, or fold the noodles into little bundles.  This post has some great serving ideas and photos for reference.

Soba and Hot Broth (Kakejiru)

I love soba. It is quite delicious when done right. Most of the soba on the shelves is wheat flour with a sprinkle of buckwheat flour.  Seek out the kinds that are 100% buckwheat flour-- that's the real deal.  At some point I want to figure out how to make soba noodles on my own.

Soba can be enjoyed in either a hot or cold broth.  In this post, we're doing hot soba, which is served with a dipping broth/soup called Kakejiru.

I served this with a salad of shredded daikon, toasted sesame seed oil and aonori flakes (or use furikake), steamed vegan gyoza and steamed sugar snap peas to make it a meal.

For two people

First, make dashi stock. Great dashi instructions are over at Serious Eats, of you can reference my notes on dashi in my secrets of miso soup post.  Feel free to make the dashi ahead of time (store in the fridge, or freezer).

In a pot, bring up to boil:
1 quart dashi
1.5 TB sugar
1.5 tsp salt
2 TB soy sauce

Meanwhile, bring a large pot of water to a boil. This pot is for the noodles. Once the noodle water and the dashi are hot, then put the dried soba noodles into the boiling water, stir to break up the clumps of noodles and let simmer uncovered for 4-6 minutes or until al dente (check the package instructions).  Drain, rinse and drain and set aside.

Place a wad of the cooked noodles in each soup bowl. Pour over the hot tentsuyu/flavored dashi soup stock and eat immediately.

Here are the bowls prior to being filled with soup:
Leftover tips: do not store the noodles in the soup, they will get too mushy. Store them separately then heat up the soup and pour over the noodles.


Summer Mint Tea

We were introduced to this concept at a friends house and were transfixed by house delicious mint tea is! This is just the herb, no bags or anything added besides a little bit of sugar. This is a great picnic beverage.

Prepare in a quart pitcher that can withstand heat and cold:

handful of fresh mint leaves, bruised by crushing in your hands
3 TB raw cane sugar (like turbinado)

Pour in a few cups of filtered hot water and muddle with a spoon.  Let cool a bit (so as to not shock the container). Then fill up the rest of the container with water and/or ice (in total I think you'll have a quart of water).

Chill and serve cold.


Japanese Recipes Index

I like to eat and cook Japanese food!  In college I did a home-stay with a Japanese family in Tokyo and learned a lot about Japanese cooking from my host mother, whose nightly dinners felt like eating in a restaurant!

Easy Vegetarian Sushi Maki

Many people think that all sushi is complicated and requires raw fish.  I like making simple vegetarian style sushi at home which means I don't have to worry about getting super fresh fish.  Pair veggie maki (sushi roll) with tamago-yaki (rolled omelet), and vegetarian miso soup, for a vegetarian sushi meal. In the summer, add some Japanese salads, like blanched spinach or daikon salad. Or set up a sushi rolling party and let the guests pick and roll their own fillings.
1. Make sushi rice, see these instructions.

2. Toast nori over gas flame for 30 seconds, moving the nori over the flame as if you were painting a watercolor painting. (some nori comes pre-toasted, so check the package)

3. Cut the fillings to long thin strips (if applicable). You want them to be in uniform pieces and easy to line up inside the sushi.  Here are some ideas for vegetarian fillings:

  • Avocado
  • Cucumber
  • Carrot shreds
  • Daikon sprouts
  • Watercress

4. Assembly: Place nori on a sushi rolling mat. Look at the diagram below. You want to place the cooked sushi rice on the bottom portion of the nori, but about 1 inch away from the bottom of the nori. Notice that we've made a bed of rice that's about 3 inches wide (it does not extend to cover all the nori).
Place the filling in the center of the bed of rice.
Roll up using the bamboo mat.

Use a little water on your finger to seal nori shut. (like an envelope)

5. Moisten a very sharp knife with a wet towel, such that the knife is a bit damp but not dripping.  Slice the sushi roll into 1.25 inch rounds. Make sure you wipe the knife clean between cuts otherwise the last cuts get mushy.

6. Serve on a platter with a little soy sauce for dipping. Get out chopsticks and enjoy!

Japanese Nabe (hot pot soup)

Was inspired by this sukiyaki recipe with this nabemono recipe.


Make dashi ahead of time.

When ready to start making nabe, bring dashi up to temp.
Add 1/4 C sake, 2 TB sugar and 1/4 - 1/2 C good soy sauce to dashi.

Meanwhile, coat the inside of pot with sweet white or yellow miso

Slice thinly and place in bundles in the pan:
daikon radish
onion or tokyo negi (naga negi)
cabbage or napa cabbage
mushrooms (chanterelle, enoki, shiitake, cremini or any kind you find)

Add to the pot:
konnyaku or kelp noodles (traditionally, families will serve these at the end to help sop up the leftover broth)
broiled or extra firm tofu (frozen, thawed and cut into chunks- see freezer method for tofu)

Pour hot dashi sauce over the top of the veggies and stuff. Cover and simmer over low heat for 10 minutes or until cooked through.

Right before serving, stir in chopped greens like spinach or chrysanthemum (shungiku) and let wilt in the hot liquid. Serve hot.


Favorite Fall Soups: Red lentil and tomato soup with Apple and Indian Spices

I've been making variations of this Muligatawny inspired soup for a while, it is a big winner in my family. I love that it can be made with pantry staples, it's really tasty, and it's vegan. Even my dad (who hates anything curry) likes this soup, despite it's Indian roots.

Here's the latest variation in how I'm making this soup these days.

1 yellow or white onion
2-3 carrots
1 large apple
Optionally, you can chop up other veggies to add, like zucchini or bell pepper.

1 TB ginger 
3 cloves garlic

Puree in a blender a few tomatoes, or open a can of diced or crushed tomatoes.

Open a can or box of coconut milk.

Saute the onion and carrot with olive oil and salt until it softens.

Add the apples and any other veggies and cook until they soften a little bit, 3-5 minutes. You can add a tablespoon of water if the pan gets too dry.

Then add ginger, garlic and the following spices, stirring for about 60 seconds until it is fragrant:
3/4 tsp ground cumin
3/4 tsp ground coriander
1/2 tsp turmeric
pinch black pepper

Now add the tomatoes (either from can or blender) and stir.

Add 1 C red lentils (masoor dal). If you need more water to cover the lentils (depends on how watery your tomatoes were), then add more water.

Cover and cook on a low simmer until the lentils are soft, 20-25 minutes.

Finally pour in the coconut milk and warm through. Season with more salt if needed.

Serve over a bed of cooked basmati rice, or with cornbread.


Chris' Banana Chunk Oat Almond Cookies (vegan, gluten free)

Made a non-chocolate version of these today, and had bananas around, so I gave this a try.  Holy crap- incredible! I'm a chocolate lover, and even I think these might be better than the original. 

Can be doubled. Dough can be refrigerated. 


Mix up 1 TB flaxmeal and 3 TB water as your flax egg.

Preheat oven 350 F

1/4 C coconut oil
1/4 C nut butter
1/4 to 1/2 C sugar (white or brown). 1/4 C is slightly not sweet enough, 3/8 C is probably just about right for my taste. 

Now add flax egg and 1 tsp vanilla and combine

Now add:
0.5 tsp baking soda
0.5 tsp baking powder
scant 0.5 tsp salt
1 C oat flour (blend oats in food processor or high speed blender until fine to make oat flour)
1 C almond flour

Fold in 1 banana, diced. 

Shape into balls on cookie sheet and bake 11-13 minutes at 350 F.