Shredded Sweet Potato & Black Bean Enchiladas
The first and only thing I missed when I became vegetarian almost three years ago was shredded chicken enchiladas. I don't even know if it was so much the chicken, more the texture, and the fact that it was enchiladas.
I grew up eating what my family called "Enchiladas de Crema" a dish my mom made about once a week and we all loved it. They were your traditional enchiladas with shredded chicken, green chilies, and jack cheese. The sauce was thick, creamy, and filled with tomatoes. I later learned when my mom taught be how to make them before I left for college the sauce was achieved through a nice mixing of crushed tomatoes and sour cream, hence the "de crema". My dad's family is hispanic, so there's a chance these enchiladas could have been somewhat authentic (not that we would have cared) but they probably weren't.
It's funny looking back on foods I ate as a child. I remember after I got married I begged my mom to track down the chicken and spinach crepe recipe I LOVED as a kid, only the find out the secret ingredient is a package of dry onion soup flavoring... And without sounding pretentious or ungrateful, some sort of veil was lifted. But alas, I chalk it up to generational food trends, because if you've ever read a cookbook from the generation before my parents it was undoubtedly filled with cups of mayonnaise, spam, and all the other wonders of the invention of processed food.
Needless to say, things have shifted a bit. And I'm happy to be part of the new trend - plant-based food (which makes me wonder how ridiculous our kids will find some of the foods we eat today). The enchiladas I make in my home now look a bit different, but haven't changed too much. We swapped shredded chicken for shredded sweet potato, flavored with spices, lime, some onion, cilantro and jalapeño. And we swapped tomato sauce and sour cream for avocado salsa verde, which might be slightly less creamy and decadent, but definitely just as delicious and much fresher. The pan of 8 still gets demolished in a day or two, if not sooner, and they're still just as homemade tasting at the ones my mom made as a kid.
Serves 4
Ingredients:
1 batch Avocado Salsa Verde*
4 cups grated sweet potato, (~ 3 sweet potatoes)
1 small yellow onion
2 garlic cloves
2 tablespoons olive oil
1/2 teaspoon coriander
1 teaspoon chili powder
2 teaspoons cumin
1 pinch cayenne (or more for extra spiciness)
1/2 teaspoon salt
1 jalapeño, diced
1/4 cup cilantro, packed
2 large shallots, diced
2-3 tablespoons lime juice
1 can black beans
4oz can green chilies
8 tortillas
4oz goat cheese, (optional)
avocado & cilantro (for serving)
Prepare the salsa verde, measure out 1 1/2 cups (12 oz) and set aside.
Heat a large sauté pan over medium low heat. Meanwhile, dice the onion and garlic. Add the olive oil, onions and garlic to the hot pan and cook until the onions are translucent.
Add the grated sweet potato, coriander, chili powder, cumin, cayenne, and salt to the onion mixture and stir to combine. Cover and cook for 10 minutes, stirring several times to ensure even cooking.
While the sweet potatoes are cooking, roughly chop the cilantro then add it to a small bowl with the jalapeño, shallots, and lime juice then stir to combine. When the potatoes are soft, remove from heat and stir in the cilantro mixture. Set aside to cool.
Preheat the oven to 350 degrees. Pour about half of the salsa into the bottom of a 9x13 inch baking dish. Prepare the sweet potato, green chilies, black beans and goat cheese (if using) in a conveyer belt line.
One at a time, crisp the tortilla over open flame (or in a frying pan if you have an electric stove) until crispy and slightly charred on each side. Transfer the tortilla to a cutting board then fill with a big spoonful of sweet potato, beans, chilies, and cheese. Roll up tightly then place seam side down in the baking dish. Continue with the remaining 7 tortillas. Once finished pour the remaining salsa on top, cover, and back for 20 minutes covered, uncover, then back for another 10 minutes.
Serve with avocado & chopped cilantro.
Notes: They are excellent with the avocado salsa verde, which just so happens to be the very first recipe I ever posted (I had no idea what I was doing, but was so excited to be doing it!) but to save time you could totally use 12 oz store bought sauce of your choice. If you like spicy, I'm a fan of Trader Joe's Hatch Valley Salsa.
Fusilli with Whipped Feta, Cinnamon, & Crispy Garlic
I wish I was creative and innovative enough to come up with this recipe all on my own, but alas it's a recreation from my all-time-favorite restaurant ever, Lula Cafe, in Logan Square. To be honest, it wasn't even love at first bite with this place. I fell in love with the restaurant after we found out we were moving to Chicago and a friend told me I have to try their vegetarian tasting menu. Yeah, vegetarian tasting menu. It's six of the most interesting, creative, tasty vegetable-focused dishes you will ever eat. I ordered it for our 3 year anniversary back in October and it was everything.
Nate ordered this dish the first time we ate there. "Pasta YiaYia", as it's listed on their menu, is a creamy combination of salty whipped feta, crispy brown garlic, and warm cinnamon. Cinnamon in pasta? I know, I was skeptical at first too but it's ridiculously good. I crunched things up by adding some warm toasted walnuts, and result is just as good as the original. It's the perfect comforting, warm dish for cold winter nights and comes together in literally 20 minutes.
Serves Two
Ingredients:
8 ounces fusilli caserecci (or pasta shape of your choice)
1.5 ounces chopped walnuts (see notes), ~ 1/3 cup
3.5 ounces feta
3-4 large garlic cloves, thinly sliced
2 teaspoons olive oil
1/2 teaspoon cinnamon, plus more for garnish
1/4 cup freshly grated parmesan
1. Bring a large stockpot of heavily salted water to a boil.
2. Meanwhile, place the walnuts in a pan over medium heat and cook until slightly browned and very fragrant, tossing occasionally. Once walnuts are toasted, remove from pan and set aside.
3. Using the same pan, heat the olive oil over medium heat, then toss in the garlic. Cook, stirring occasionally until the garlic slices are golden brown. Once browned, remove the pan from heat and set aside.
4. Once the water is boiling, cook the pasta until al dente (reserve the pasta water).
5. While the pasta is cooking, place the feta in either the bowl of a stand mixer with a whisk attachment (you can also use a hand-mixer). Whisk the feta at medium speed until smooth and creamy. Just before the pasta is done, scoop 2 tablespoons of pasta water and whisk it into the feta.
6. Transfer the pasta to a serving bowl, top with feta mixture, toasted walnuts, garlic, parmesan and cinnamon. Toss and serve, topping each serving with a light dusting of more cinnamon and parmesan.
Notes:
You could totally substitute any nuts you have on hand, I think this dish would be especially good with hazelnuts! I splurged a bit on the awesomely shaped pasta from Eataly, but seriously any pasta shape will do, even gluten-free pasta works well - this is our favorite.
2015 Holiday Gift Guide
I have officially survived my first semester of graduate school. I am so ready to relax and do all the cozy fun christmas-y things! I spent the past couple days in California visiting family, doing too much shopping (hello Home Goods!) and eating all the good food (hello Indian Food buffets!). And maybe like me, you're having trouble with holiday-gifting inspiration. Fear not, I've compiled a list of my foodie-inspired gifts for any cook (or eater) on your list.
1. Burgundy Stone Washed Linen Apron from Etsy - I'm a big believer in dressing the part and this beautiful belgian linen apron is enough to make any chef feel like Dominique Ansel.
2. Hand-Dipped Cherry Wood Bowl from Food52 - Fact: a home cook can never, ever, have too many serving bowls, especially ones as beautiful as this.
3. No-Bake Chocolate Peanut Butter Brownie Bites from Kneading Home - There are few things as thoughtful as a homemade gift. These truffle brownie bites are simple, decadent, and vegan + gf!
4. Green Kitchen Travels: Healthy Vegetarian Food Inspired by Our Adventures - I've been following Green Kitchen Stories for years, their blog is so lovely I wish they could adopt me. This book is on my own personal wish list.
5. Marble and Wood Cake Stand from Terrain
6. The Art and Soul of Baking - This book has been my own personal reference for all things baking for years. It's like my baking bible and has never let me down.
7. Calphalon Non-Stick Square Griddle - It may seem like a luxury item, but we use ours weekly for everything from grilled cheeses to pancakes.
8. King Arthur Flour Vietnamese Cinnamon - High quality cinnamon makes the perfect stocking-stuffer.
9. Le Creuset Round Dutch Oven in Burgundy from Sur La Table - I could go on and on about how much I adore my dutch ovens. They are hands down the most loved item in my kitchen. Timeless, reliable, versatile, and beautiful. So worth the investment.
10. Belgian Linen Napkins from Sur la Table - I would own these in every color if I could. They are elegant yet relaxed, perfect for any occasion.
11. Wood Marble Square Platter from Crate and Barrel - I bought this platter last year and love it. It's makes the perfect cheese platter for dinner parties and is just so beautiful.
12. Vintage Measuring Spoons from Cost Plus World Market
13. Plenty More by Yotam Ottolenghi - Completely vegetarian and completely mind blowing. Ottolenghi is famous for a reason - his recipes are interesting, innovative, and will completely change the way you think about vegetables.
14. Red Nested Mixing Bowls from Sur La Table - These get used daily in our home. They are a must-have for any baker.
15. "You Got This" Mug from Etsy
16. Orange Rosemary Shortbread from Kneading Home - The perfect homemade treat for neighbors, teachers, and friends.
17. Round Pizza Stone - The secret to crispy thin-crust (sorry Chicago) pizza is a piping hot oven and a stone. It will not let you down.
18. Food52 Vegan - Food52 is a constant in my life, so naturally I've had this cookbook on my wish list since it came out this Fall.
19. Black Truffle Oil - A luxury most home cooks won't spend on themselves, but such a treat. It will transport you to Italy and add something extra decadence to your dishes.
20. Grocery List Notepad from Brim Papery - How cute is this notepad? Seriously though, meal prep is important and so is this notepad.
Still looking for more inspiration? Check out last year's Holiday Gift Guide!