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dinner

Black Beans with Plantain and Coconut

Cuban Black Beans with Plantain and Coconut

When I buy a plantain, most often it gets thrown in the oven, baked until creamy, and drizzled with peanut butter and honey.

But I love pairing its sweetness with with savory elements, too.

Cilantro

Here, it compliments Cuban-inspired black beans, seasoned with cumin, a dash of spice, and some sautéed peppers and onions.

Lime and cilantro give a fresh finish, while toasted coconut flakes add some crunch.

Serve over brown rice or get creative with the grain of your choice.

Cuban Black Beans with Plantain and Coconut

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Vegan Enchiladas


Vegan Enchiladas

Don’t let the layers scare: Crafting enchiladas needn’t be more complicated than pulling together a solid taco night.

Chili peppers

The sauce is perhaps the most critical component. And while you could go the store-bought route, it’s easy to make a simple version at home. All you need are some spices and a can of tomatoes.

I used tomato paste to thicken mine. It’s not traditional, but it worked well while keeping the recipe light.

Cilantro

I also made this vegan. Again, not traditional, but it was every bit as cheesy and delicious as I wanted it to be — all in one casserole pot that makes lunch the next day easy.

Vegan Enchiladas

Ingredients

  • For the Enchiladas:
  • 2 Tbsp. olive oil
  • 1 onion, diced
  • 1 med. bell pepper, diced
  • 3 cloves garlic, diced
  • 2 chili peppers, minced
  • 1 (15 oz.) can black beans, drained (I used Whole Food's spicy black beans)
  • 1 cup corn
  • 2 cups frozen spinach
  • 2-3 scallions, diced, optional
  • 9-10 (6-inch) corn tortillas, cut in half
  • Salt, to season
  • 1 bag shredded Daiya cheese (I used Pepper Jack)
  • 1/3 cup cilantro, chopped
  • For the Enchilada Sauce:
  • 2 Tbsp. olive oil
  • 1 1/2 cups diced tomatoes
  • 1/4 cup tomato paste
  • 3/4 tsp. salt
  • 1 1/2 cups water
  • 1 1/2 Tbsp. chili powder
  • 1 tsp garlic powder
  • 1/2 tsp. cumin
  • 1/4 tsp. oregano
  • 1/4 tsp. cayenne pepper

Instructions

  1. Start the sauce first by heating oil in a medium pot over medium heat. Once oil is hot, add all remaining sauce ingredients, and whisk until combined. Simmer for 8-10 minutes, or until mixture just starts to thicken. Remove from heat and let sit while you assemble the enchiladas.
  2. For the enchiladas, heat olive oil over medium-high in a saute pan. Add onion and pell pepper, and saute for 3-5 minutes. Stir in garlic and chili peppers, and saute for another 3-5 minutes, or until onions are translucent.
  3. Stir in corn, and frozen spinach. Cook for 3 minutes, and then remove from heat. Stir in scallions.
  4. Preheat oven to 350F.
  5. In a 9x9 inch casserole dish, spread 1/2 cup of the enchilada sauce on the bottom of the dish. Arrange three (six halves) tortillas in a single layer in the pan, followed by 1/3 of the vegetable mixture, and 1/3 of the can of beans. Spread another 1/2 cup of the sauce over the vegetables, and then top with 1/2 cup cheese.
  6. Repeat these layers two more times, excluding the cheese, and pouring all remaining sauce on the top layer. Bake for 35 minutes. Remove from oven and sprinkle remaining cheese, or amount of cheese you desire, on the top. Return casserole dish to the oven and bake another 10-12 minutes, or until cheese is melted and edges are bubbly.
  7. Let sit for 10-15 minutes before serving. Then slice, and top with chopped cilantro.
http://foodfitnessfreshair.com/2018/12/05/vegan-enchiladas/

Turmeric Butternut Squash Soup with Sage Lentils and Kale

Turmeric Butternut Squash Soup with Sage Lentils and Kale

Hey there – it’s me, Grace. Remember me?

Yeah, I know. It’s been awhile.

But I’m back, just in time to bring you this bowl full of all things fall and all things that’ll nourish you as we prepare to take on the changing of the seasons.

Turmeric Butternut Squash Soup with Sage Lentils and Kale

Is it just me or is everyone seemingly getting sick a few weeks too early this year?

No one likes being sick. But nearly everyone likes butternut squash soup.

And this one packs a punch of healthful ingredients – i.e., a powerhouse, germ-fighting tonic of turmeric and ginger. (Praise hands emoji.)

Turmeric Butternut Squash Soup with Sage Lentils and Kale

I love this soup because it’s both warming and hearty, yet at the same time it’s clean and light. Lentils add both a solid source of protein and some crunch while kale adds to the texture swimming in this soup’s oh-so velvety base.

Place it in a blue or green bowl, and its golden goodness really shines. Inside and out.

I’m telling you, it’s a winner all around.

Turmeric Butternut Squash Soup with Sage Lentils and Kale

 

Serve with a side salad or a crusty slice of bread, or both. And then you’ve easily got a full meal – one that’s perfect for the autumn days that surround us!

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Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

This has been the summer of grilling for me.

Crispy broccoli. Caramelized onions. Charred corn. Homemade bean burgers. You name it, and likely I’ve been grilling it with friends and favorites in my life.

And as of last week, we can add pizza to that list, a collab between Emily from Nourishing Matters and I. Dare I say, Emily’s pizza dough recipe may have produced the best whole wheat crust I’ve ever tasted. Add grill marks to it, and it easily surpasses any standard, junkie-white-flour alternative. I could’ve eaten it on its own, sans all the other pizza ingredients, minus perhaps a little smear of her herbed pesto.

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

Inspired by the latest bounties displayed at the farmer’s market, Emily and I brainstormed different topping options and settled upon this super summery-themed pizza. Fresh corn, grated zucchini and garden herb pesto…does the season get any better than that?

We added a goat feta on top to lend a punch of saltiness and flavor that wouldn’t take too much away from the sweetness of the fresh ingredients at hand. Perfecto.

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

While this might come across as a lot of work to make when giving a quick glance to the recipe below, rest assured this pizza can be fairly effortless.

Emily recommends making the dough the night before, which she ensures takes no time at all. How could that be? A food processor does all of the labor for you. Score.

You could make the pesto ahead of time, too, which again calls in a food processor to do all the work. (Food processors, always for the win.)

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

Once those steps are squared way, the pizza becomes as simple as a roughly five-minute stint on the grill. Although, be sure to pay attention at this step! Divert your eyes for too long, and your dough can quickly get charred far past that perfect crispness we’re seeking here with grilling the crust.

Don’t worry though. Grilled pizza isn’t too hard. You just need some quick hands and pair of tongs and an attention span longer than a Pokemon-goer, and the dough will come out fabulous every time.

As noted in the recipe, be sure to have all of the toppings nearby so that you can quickly throw them on top after flipping the crust. This will enable the zucchini to get a nice wilt from the heat of the grill.

Serve with a side of tomatoes and basil drizzled with a little olive oil, balsamic and pinch of salt, and voila. Summer meals don’t get much better than that.

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Herb Socca Pizza with Kale Pesto

Herb Socca Pizza with Kale Pesto

I’ve been cooking quite a bit lately. And blogging…not so much.

Sometimes a girl just needs to let loose in the kitchen, you feel me?

More-so, professional photo work is keeping me busy, and on that note I can’t complain.

Herb Socca Pizza with Kale Pesto

But alas, my creative kitchen-meets-camera-meets-recipe-curation desires have led me back to the blog. Readers, I hope you’ve stuck with me because this one’s a good one. And by that, I mean its made up of a whole lot of tasty and seasonal ingredients to make one heck of a good-for-you pizza.

For the base, we’re working with socca, a long time favorite on the blog. Why? Because it takes fewer than 15 minutes to create, no kneeding, rolling, whipping or anything else complicated required. Plus, it’s packed full of protein from all the chickpeas that go into the flour behind it. Win.

The pesto is derived from kale. It’s prime season for baby greens, which lend themselves so well to raw usages, like in this flavorful, nutrient-dense spread. I mean, look at the color on that pesto. Also a win.

Herb Socca Pizza with Kale Pesto

Feel free to play around with this. Add extra chickpeas on top, straight from the can or crisped up in the oven. You could sprinkle a few nuts around or experiment with cheeses, have some fun with a hot sauce of your choice or switch out the herbs for ones available in your own garden or farmer’s market. Get creative. And get hungry. Your appetite never fails in helping you to lead the way. Cheers!

Herb Socca Pizza with Kale Pesto

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