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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.
https://foodfitnessfreshair.com/2018/12/05/vegan-enchiladas/

White Beans with Kale, Sun-dried Tomatoes and Olives

White Beans with Kale, Sun-dried Tomatoes and Olives

One of my favorite fellow Philly food blogger friends, Emily, recently made a big move to New York.

I’ve been missing dinner dates with her ever since.
White Beans with Kale, Sun-dried Tomatoes and Olives

After numerous failed attempts to plan a “Skype cooking session” together, the chance finally presented itself for me to head up and see Emily’s new place and get back into the kitchen with her.

We immediately got to scheming up dinner plans — soup for the first snowy night of the year!  — and Emily kickstarted the blender to create some homemade almond milk for the next morning’s breakfast.
White Beans with Kale, Sun-dried Tomatoes and Olives

As two food bloggers, of course we also set out to create a new recipe for y’all, and this Italian-inspired white bean dish over quinoa is what we settled upon.

The salty combination of olives and sun-dried tomatoes is one I could eat on the regular, and for me, acts as the centerpiece of this meal.
White Beans with Kale, Sun-dried Tomatoes and Olives

A generous helping of kale gets added to the mix as does a splash of acidity from some lemon and a punch of garlic, all together working to take white beans to the next level.

We loved this meal because it’s so full of flavor (shout out to the toasted pine nuts, too!) but also incredibly healthy — a welcoming addition to a holiday season full of richness and decadent treats.

We used quinoa as the base for this dish, but feel free to play around and get creative with the grain!

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Avocado Spinach Pesto Over Rice

Avocado Spinach Pesto Over Rice

 

Summer is the season of speedy ripening. A peach can go from hard to moldy in less than 24 hours. A banana from yellow to speckled in seemingly minutes. And an avocado from hard to creamy within just a day.

Summer is the season of inspiration from ingredients that aren’t going to last — and it’s this little push that makes my creative juices thrive.

Cue: avocado pesto.

Avocado Spinach Pesto Over Rice

This sauce relies on the simple efforts of a food processor. Yet, the straightforward combination of ingredients lends itself to so many possibilities.

This pesto could go great with tacos, on toast, pasta or grain bowls. Give it a starch, and it’s bound to shine.

Avocado Spinach Pesto Over Rice

The first night, I shared this pesto with a friend on pasta. We sauted some mushrooms to throw on top, added a cold glass of beer to the side, and enjoyed a lovely meal in my backyard. The remainder, I used the next day to spoon over rice, as pictured above, with some fresh tomatoes from the market.

The topping options here are endless, as is the starch like I mentioned above. Feel free to get creative and use what other fast-ripening ingredients you may have on hand!

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Quinoa with Sauteed Corn, Avocado and Basil

Quinoa with Sauteed Corn, Avocado and Basil

It’s been a bit of surprise to see corn so largely displayed and promoted in the grocery store as of recently. It’s definitely a bit early for the local season, but I caught the summer bug and have succumbed to buying it on more than one occasion.

There’s something about these early 90-degree days in June that has been keeping summer on my mind, along with a menu of eats that match.

Quinoa with Sauteed Corn, Avocado and Basil

This dish was also inspired by a recent purchase of basil that I’ve planted in my backyard Philly garden. It looks as though I’ll never reap a large enough harvest for pesto, but my potted plants are, for now, yielding enough herbs for dishes like this. Score.

Quinoa with Sauteed Corn, Avocado and Basil

This is a light and refreshing meal, perfect for a midday lunch on a warm day. It’s nourishing and certainly not the kind of dish that’ll weigh you down as those hot temps takeover.

Quinoa with Sauteed Corn, Avocado and Basil

Don’t skimp out on the quality of olive oil that you use and be sure to reach for fresh (vs. dried) basil here, as both add a lot to the delicate complexity of flavors here.

However, if you want to get playful, feel free to switch up the nuts, and work with pine nuts or pistachios or something else that might sound fun to you.

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Spinach and Komatsuna with Shiitakes and Almonds over Rice

Spinach and Mustard Greens with Shiitakes and Almonds over Rice

I recently teamed up with my friend Nicole over at Vestige Home to create this fresh and easy spring meal. Nicole makes gorgeous hand-carved wooden creations, like that walnut bowl pictured above.

Photographing food is always ten times easier when you have beautiful dish-ware to work with!

Spinach and Mustard Greens with Shiitakes and Almonds over Rice

Inspired by a CSA bounty, we settled on a greens and shiitake saute over this brown rice mix that Nicole picked up from a local New Jersey farm. I had nooo idea that rice could be cultivated on the east coast, let alone right next door to me in New Jersey. Apparently the farm, Bloom Moon Acres, uses a dry farming technique, allowing them to produce rice on a local scale.

Spinach and Mustard Greens with Shiitakes and Almonds over Rice

The rice was quite tasty and the perfect nutty and chewy compliment to the tender spinach and mustard that came to top it. I’d recommend using a black rice or a black and brown rice mix yourself if making this recipe.

Spinach and Mustard Greens with Shiitakes and Almonds over Rice

Both Nicole and I were quite pleased with how quickly and easily this recipe came together. After cooking the rice, you can just about?pull this all together in 10 minutes or so.

That’s one of the perks to working with spinach, which cooks up fast in comparison to other greens, as does the komatsuna.

Spinach and Mustard Greens with Shiitakes and Almonds over Rice

What is komatsuna? Komatsuna is a Japanese mustard green with a flavor profile that lays in between spinach and mustard. It’s definitely a bit milder than regular mustard greens.

Most Asian markets should carry it, as will Whole Foods. However, if you can’t find it, you could swap it for mustard greens, but definitely seek out a baby variety so that you don’t end up with something too bitter for the delicate flavors of this dish.

Spinach and Mustard Greens with Shiitakes and Almonds over Rice

We chose toasted almonds to top complete the meal, adding a crunch and a subtle nuttiness that wouldn’t overpower the rest of the dish.

To toast, simply heat a skillet over medium-high heat and then add the almonds. Stirring regularly, cook for 5 minutes or so, until the almonds begin to brown. At this point, you’ll want to remove them from the pan so that they don’t continue to cook and end up burning.

Spinach and Mustard Greens with Shiitakes and Almonds over Rice

A squeeze of lemon finishes everything off, drawing out the brightness of all of the ingredients.

Serve among two to three people for a light lunch or share among many (six) as a side. Nicole has some nice serving dishes that can help you with this step…!

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