Category: Mains

Preheat your oven to 400° F. Sprinkle the cut sides of the spaghetti squash with 1 Tablespoon of the oil, then season with a little salt and pepper.

Place the spaghetti squash cut side down on a large baking sheet. Roast until tender, about 35 minutes. Let cool slightly. Using a fork, scrape the inside of the squash to make your spaghetti squash noodles.

Heat a large skillet over medium heat, then add remaining oil. Add the onion and bell pepper and cook until tender, about 5 minutes.

Stir in the red beans, corn, salsa, 1 cup of the flesh of the spaghetti squash, and spices. Mix to combine everything in the skillet.

Fill both spaghetti squash shells with the vegetable mixture and top with the grated cheese. Return to oven a second time and broil for 5 minutes or until the cheese has melted.

Remove from the oven, garnish with cilantro and serve

Preheat the oven to 400°F (200°C). Lightly grease a 9×9 inch (21x21cm) baking dish (or a similar sized pan).

Heat the oil in a large skillet and add the onion, garlic, bell peppers, cumin, and red pepper powder. Stir for a few minutes until the veggies are nicely browned on the outside and the spices are fragrant, about 3-5 minutes. Add the beans and corn. Stir to combine, season with salt to taste and set aside to cool a bit.

Cut tortillas into strips. Blend the chipotle pepper and mix it with the vegan Mayonnaise.
Assemble the Casserole. Repeat adding another layer of remaining tortilla strips, veggies, tomato sauce, and finished with the rest of the cheese.

Spread a little bit of the tomato sauce on the bottom. Then add half of the tortilla strips, allow them to overlap. Next, add half of the veggies, spreading out evenly. Drizzle over the vegan chipotle aioli and half of the remaining tomato sauce, smoothing out evenly. Then, sprinkle over half of the non-dairy cheese. Repeat adding another layer of remaining tortilla strips, veggies, tomato sauce, and finished with the rest of the cheese.

Cover the baking dish with aluminum foil or baking paper and b for 15 minutes. Remove the foil and bake for approx. 5-8 minutes longer until the casserole has cooked through and the cheese is perfectly melted.

Allow to cool for 3–5 minutes before cutting into squares

Serve with guacamole and fresh herbs, or other garnishes of choice. Enjoy!

Marinade 3/4 of a pound of sliced sirloin in some garlic, ginger, paprika, soy sauce, worcestershire, and brown sugar.

For the tamale dough, bring 5 cups of water to a simmer. Whisk in 1.5 cups of cornmeal. Cook stirring often for about 5 minutes until the consistency is like a very wet oatmeal. Pour over 1.5 cups of masa harina and stir to combine.

Pat out a small pancake of dough in your palm and place a few small pieces of meat in it. Roll it into a ball and seal the meat inside. Continue until you have made all the tamale balls.

Make the curry paste – In a food processor combine a teaspoon each of cumin, coriander, and chile flake. Add about 5 cloves of garlic and the equivalent of that in ginger. Toss in a handful of fresh thai chiles. Add some oil and blend to a paste.

Cook a sliced onion to brown a bit in a frying pan. Add in the curry paste and cook 1 minute. Add in 2 cans of coconut milk and mix to combine. Add a chopped up head of broccoli. Mix in a bunch of fresh basil leaves. Transfer to a large baking dish. Toss in the tamale balls and make sure there is enough liquid to cover them half way. If not, add a little chicken stock. Bake at 350 covered tightly with foil for about an hour and a half, flipping the balls once in the middle of cooking. Remove from oven and serve the dish with rice.

Heat oil in a large, non-stick frying pan over medium heat. Add onion, capsicum and garlic. Cook, stirring, for 3 to 4 minutes or until tender. Increase heat to medium-high. Add mince. Cook, stirring occasionally, for 5 minutes or until browned.

Add tomato paste, 1/4 cup cold water and beans. Stir to combine. Simmer for 3 to 4 minutes or until mixture has thickened slightly.

Preheat oven to 200°C. Lightly grease a 6cm-deep, 20cm (base) springform pan. Place pan on a baking tray. Place 1 tortilla in base of pan. Spoon one-third of the mince mixture over tortilla. Repeat layers twice with remaining tortillas and mince mixture, finishing with a tortilla. Sprinkle with cheese. Bake for 20 to 25 minutes or until top is golden. Cut into wedges. Serve with sour cream and guacamole.