Creamy Corn & Chorizo Enchiladas

Ingredients

1 onion

3 garlic cloves

2 vegan sausages (Field Roast Chorizo is great here!)

1 ear of corn

1 lime

14.5 oz. diced tomatoes

1 dried ancho chile

1 tsp. ground cumin

1 tsp. chipotle morita powder

¼ c. vegan sour cream

4 corn tortillas

¼ oz. fresh cilantro

2 tbsp. vegetable oil

Salt

Directions

Preheat the oven to 400°F. Peel and dice the onion. Peel and slice the garlic. Remove sausages from packaging and slice into bite-size pieces. Cut corn kernels off the cob. Halve and juice the lime.

Heat 1 tbsp. of vegetable oil in a medium saucepan over medium-high heat. Add just half the diced onion, just half the sliced garlic, and a pinch of salt, and cook until softened, 3 to 4 minutes. Add just 1 cup tomatoes, dried ancho chile, cumin, ¼ tsp salt, and ¼ cup water. Bring smoky ancho sauce to a simmer and cook until slightly thickened, 4 to 5 minutes.

Heat 1 tbsp. of vegetable oil in a large nonstick skillet over medium-high heat. Add sausage and cook until browned and crispy in places, 3 to 5 minutes. Add remaining diced onion and remaining sliced garlic and cook until softened, 3 to 4 minutes. Remove from heat and add corn kernels, chipotle morita powder, and sour cream, and stir well to combine.

Transfer the smoky ancho sauce to a blender. Add lime juice and blend on low until smooth. Taste, and add salt as necessary. Add ¼ cup smoky ancho sauce to an 8 x 8 baking dish.

Top each of the corn tortillas with creamy corn and chorizo filling. Roll each tortilla and place seam side down in the baking dish. Top enchiladas with remaining smoky ancho sauce and cover baking dish with foil. Bake 8 to 10 minutes.

Roughly chop the cilantro leaves and stems. Divide the creamy corn and chorizo enchiladas between plates. Top with chopped cilantro.

Serves 2.

Chipotle Sweet Potato Soup with Chorizo

Ingredients

2 large sweet potatoes (about 2 lbs.)

2 medium cooking onions (about 1 1/2 c.)

1/2 c. roasted red peppers, chopped

6 c. vegetable broth

4 cloves garlic, minced

1/2 tsp. cumin

1-2 tsp. chipotle chili pepper powder

2 vegan chorizo sausages

1/2 orange or 1 clementine, juiced

1 tsp. agave

avocado oil

salt and pepper

cilantro, pepitas, or lime crema (see recipe for vegan sour cream made with lime!)

Directions

Dice sweet potatoes, toss with oil, chipotle powder, salt and pepper, and bake at 425 degrees for 12-18 minutes. 

Sauté onions and garlic in oil. Once browned, add roasted red pepper. Add broth and sweet potatoes, bring to a boil, simmer 10 minutes. 

Crumble chorizo and brown in saute pan. Toast pepitas. 

Puree soup in Vitamix, squeeze in orange juice and add agave.

Pour into bowls and ladle chorizo into the center. Garnish with cilantro, pepitas, and lime crema.

Stuffed Poblano Peppers

Ingredients

8 lg. poblano chiles

Sour cream or Greek yogurt, for garnish

Cilantro, for garnish

For the veggie chorizo:

1 pkg. vegetarian "soysage" patties, baked according to package, patties halved

4 cloves garlic, peeled

1/4 onion, coarsely chopped

1 tbsp. cider vinegar

1-1/2 tsp. chili powder

1-1/2 tsp. ground cumin

1/2 tsp. coarsley ground black pepper

Pinch of cayenne, or to taste

For the black beans & corn:

Cooking spray

1 tbsp. corn or canola oil

3/4 onion, chopped

1/4 tsp. cumin seeds

1-15 oz. can black beans, drained & rinsed

1 c. corn kernels

2 tbsp. water

1-1/2 tbsp. tomato paste

1 tsp. sauce from canned chipotles in adobo sauce

1-1/2 tsp. dried oregano

Salt and pepper, freshly ground

Directions

First, prepare the peppers. Cut the peppers right down the middle, through the stem. Trim any white membrane and remove seeds. Spray a skillet with cooking spray and add 2 to 3 tbsp. olive oil to pool in the bottom of the skillet. Let the peppers sear for 3 to 4 minutes. Remove peppers from the oil. Immediately drain on paper towels, wiping to remove excess oil. If weather appropriate, feel free to grill the pepper halves instead. You're only cooking them a bit, to remove the bitter flavor.

Next, preheat the oven to 400 degrees. Combine the soysage patties with the garlic, 1/4 onion, the vinegar, chili powder, ground cumin, pepper, and cayenne in a food processor and pulse to make a thick, chunky paste. Scrape the mixture into a bowl and set aside.

Spray a 12-inch skillet with cooking spray. Place the skillet over medium-high heat and add the oil. When hot, add the 3/4 onion and saute until the onion softens, about five minutes. Add the cumin seeds and saute for another 2 minutes. Stir in the beans, corn, water, tomato paste, adono sauce and oregano. Raise the heat to high and cook, stirring, until all ingredients are hot and starting to stick to the pan, 3 to 4 minutes. Scrape into the soysage mixture and stir to combine. Taste, adding salt and pepper, if necessary.

Spray a 13x9-inch baking dish with cooking spray. Set aside. Carefully stuff an equal portion of the mixture into each of the prepared poblanos, gently opening them at the slit and mounding the stuffing over it. Gently place the chiles into the prepared baking dish and bake until good and hot, 6 to 8 minutes. Place two chiles on each serving plate and top with a dollop of sour cream or yogurt and a sprig of cilantro. Servies 4 as an entree.