Veggie Teens

Meatless Monday: Easy Enchilada Casserole

 For more vegetarian recipes for teens, check out Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers by Elyse May (aka Veggie Teen).

Easy Enchilada Casserole

Ingredients

1 28 ounce can of enchilada sauce
18 corn tortillas, each cut into 8 wedges 
1 can black olives, sliced
1 pound of shredded cheese (reserve 1/4 pound for the top) 
1/2 medium onion, diced (optional)

Directions

1. Preheat oven to 350^O. 
2. Mix all ingredients together in a large bowl.
3. Transfer to a baking dish.
4. Bake for 40 minutes.
5. Remove from the oven and top with remaining cheese.
6. Return to oven and bake for 5-10 minutes, or until the cheese starts to bubble and brown.

Rosemary Focaccia with Red Onion and Olives

This is an easy recipe that is great as an appetizer or with soup or beans. Experiment with other toppings too. For more vegetarian recipes, check out Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers by Elyse May (aka Veggie Teen).

Rosemary Focaccia with Red Onion and Olives

Ingredients

1 tube of refrigerated pizza crust
1/2 tablespoon olive oil
1/2 cup green or black olives, sliced
1/2 red onion, thinly sliced
2 sprigs fresh rosemary, removed from stems and chopped (see How to Strip the Leaves from Fresh Rosemary below)
Pinch of kosher salt

Directions

1. Unroll pizza crust on baking sheet sprayed with nonstick spray.
2. Poke crust all over with your fingers to make shallow dimples.
3. Brush with olive oil.
4. Top with olives and red onion.
5. Sprinkle with chopped rosemary then salt to taste.
6. Bake according to packaged directions until crust is golden.

Culinary Technique:

How to Strip the Leaves from Fresh Rosemary

Pinch the top of the rosemary stem with one hand and run the fingers of your other hand from top to bottom, pulling the leaves off the woody stem. Use whole leaves or coarsely chop.