Sunday Dinner - Tacoritzolada Casserole

Is there an e in casserole?  We may never really know the answer to this question.  What you will know is how to make my delicious Taco-Enchilada-Soy Chorizo Casserole (thus the Tacoritzolada).

Tools

• 8"x13" baking dish

Ingredients

• 1 large can green enchilada sauce
• 12 corn tortillas
• 2 cans vegan refried beans
• 1/2 to 1 package soy chorizo
• 2 eggs *omit for vegan
• 1/3 c egg white *omit for vegan
• 1 package of Veggie Shreds - Mozzarella flavor (or your favorite veg, or other "Mozzerella" cheese)
• 1/2 onion, diced
• 1 Bell pepper, diced
• Coconut oil

Prep time: 15 min
Cook time: 45 min

Recipe

1. Preheat your oven to 375F.
2. Pour a small amount of the sauce on the bottom of the dish.
3. Place 6 of the tortillas on the bottom of the dish, covering the bottom of the dish as thoroughly as possible.
4. Spread the refried beans over the tortillas, they should only be about 1/2" thick at most.
5. Spread the soy chorizo over the beans.
6. Beat the eggs and egg whites together.  Pour them over the casserole.
7. (OPTIONAL) If you like your Tacos REALLY cheesy, sprinkle a layer of cheese over the egg.
8. Sauté the onion and bell pepper in the coconut oil until the onion is transparent, and the peppers have softened a little.
9. Layer the onions and bell pepper over the egg (and cheese if you added it here).
10. Place the remaining tortillas over the contents of the casserole, covering as thoroughly as possible.
11. Pour the remaining sauce over the casserole.
12. Sprinkle cheese over the sauce, to taste (I like mine nice and cheesy!).
13. Bake, uncovered, for 45 minutes, or until the egg is set in the center (it should reach about 140F).
14. Allow to sit for 15 min before serving.

This makes a great hearty meal, and makes even better leftovers!  Enjoy this with a side of brown rice cooked with veggie broth instead of water - just add 1/2 c of your favorite salsa for a great twist, and a tasty salad (yes everything should be preceded by a salad in my opinion!).

I must tell you that I'm sitting in my folks cabin and watching the snow coming down as I write this warm tasty recipe.  If you like to you can replace the soy chorizo with seasoned and browned grass fed bison or beef.  Be careful not to cook the bison to death, as bison is much leaner than beef.  Some sausage from your last hunting trip would do really nicely as well.

Sunday Dinner - Ryzzie's Vegan Bean Soup

Today I'm going to share with you my Vegan Bean Soup recipe, per special request of Stacey!  This soup is hearty and inexpensive to make.  PLEASE COOK SAFELY!



Tools:

• Large bowl
• Large slow cooker*
• Measuring cup

Ingredients

• 2.5 c Dried beans **
• 12 c Water 
• 6 Bouillon cubes***, vegan (fount at Sprout's)
• 2 Bay leaves
• 1 tbsp Sage
• 1 tbsp Turmeric
• 1 tbsp Oregano
• 1 tbsp Basil
• Sea salt
• Pepper
• 1/2 tsp Chili powder (optional)
• 2 Stalks celery, diced (optional)
• 2 Large carrots, peeled and diced (optional)
• 1/2 Onion, medium sweet yellow, diced (optional)
• 1 28oz can diced tomatoes (optional)

Prep time: 24 hours
Cook time: 6+ hours  

Recipe

1. Thoroughly inspect your beans.  Pebbles sometimes get into them, and you do not want to take a bite of rock.  Your teeth will tank you.  
2. Place the beans in a bowl and rinse 3-5 times with cold water, or until the water is relatively clear.  Bubbles may form, that is okay, it's just the beans!
3. Fill the bowl with water and set aside to soak overnight (24 hours is best!).
4. Drain the beans, then put them into the slow cooker.
5. Add the water, bouillon and herbs to the slow cooker.
   
   WARNING. Be careful when touching the slow cooker after it has been turned on.  The sides, lid, handles, contents, or cooking implements become VERY HOT and touching them can cause severe burns.
   
6. Set the slow cooker to HIGH heat.
7. (optional) Sautee the celery, carrots, and onion over medium heat until onions are transparent.
8. (optional) Add the celery, carrots, and onion to the slow cooker.
9. (optional) Add the diced tomatoes to the slow cooker, including juices.
10. Cook for 2 hours, then reduce to LOW heat.
11. Cook for 4 hours, or until beans reach desired consistency.
12. Serve while hot!

Stores well in the fridge or freezer.
Pair with a slice of crusty bread and a large salad with tomatoes, radishes and cucumbers for a balanced meal.

Please read the instruction manual (no matter how smart you think you are!  I have a BSEE, and I always read the books that come with my stuff...someone spent a lot of time writing that for you!) for your equipment.  If you do not know where to find the manual, try looking online.  Most user guides and instruction manuals are available electronically.  Understand the operation and safety considerations for your slow cooker.  I do not advise leaving it unattended the first few times you use it (if ever), though I do leave mine on during the day when at work.


* Verify that your slow cooker can accommodate the large volume of this recipe.  I have one of the large oval kind, and it gets about 1/2 full. If you do not have a slow cooker, this recipe can be prepared on the stove in a big stock pot, in a french oven in the stove (this method will take a very long time), or even in a dutch oven over coals (this method will also take a long time).
** Any mix of dried beans will do, I like the ones in the bulk section at sprouts, one has barley, the other is heavy on lentils, any of these will work just fine!
***There were three varieties of vegan bullion cubes for me to choose from, I selected the one with herbs and sea salt, but any flavor will do.