Sometimes when I get off work I want a burrito or french fries or something else that I can’t make at home, then I remember that I have to eat what I have in the cupboard because it’s already paid for. It was freezing today so I wanted to make something warm and with substance. I threw together a tasty, simple stew of carbohydrates, veggies, and protein.
- one russet potato, washed and cubed
- one can of green peas (no salt added)
- one can of chickpeas
- one tablespoon of garlic
- two baby carrots, washed and diced
- 1/4 cup brown rice
- sprinkling of nutritional
- salt and pepper
1. Boil water on high. Add nutritional yeast, salt, pepper, garlic, potato, carrot, and brown rice. Reduce heat to medium and put a lid on it.
2. After about twenty minutes add the canned goods. Ladle into a serving bowl and add mustard.
The mustard really made it for me. Otherwise it was kind of a bland dish. You could always make this into a curry or serve it with bread. I just didn’t have either of those.
Last night I made black bean and sweet potato enchiladas with mole sauce for Andrew and I. They turned out really good (despite what the pictures look like). The texture was a little mushy. Next time I would leave the black beans whole instead of putting them through the food processor. I also made baked tortilla chips with seasoning and guacamole.
- 1 sweet potato (microwave for about ten minutes)
- 1 14 oz. can of organic vegetarian black beans
- sprinkling of nutritional yeast
- 1 tablespoon of tapatio hot sauce
- 1 teaspoon of minced garlic
- salt and pepper to taste
Ingredients (Mole Enchilada Sauce)
- 1 14 oz. of diced, peeled cooked tomatoes
- 1 pkg. dried enchilada sauce
- 1 pkg. dried mole sauce
- 1 tsp. agave syrup (optional, I put this in because I found the tomatoes to be too acidic)
Plus seven yellow corn tortillas.
1. Pre-heat oven to 375°. Scoop the sweet potato out of its skin (you could also add the skin for extra nutritional value, I’m just not sure what this would do to the texture) and put in a food processor. Pulse until smooth. Add the black beans and puree until smooth. Add spices, nutritional yeast, garlic, and hot sauce and pulse until mixed. Set aside until ready to assemble.
2. Put canned tomatoes into food processor. Puree until all chunks are smooth (there will still be some seeds and skins, don’t worry about this). Pour into a medium sauce pan with a 1 1/2 cups of water. Pour in seasoning packets and bring to a boil. Then reduce to a simmer and cook for five minutes. At this point I added the agave syrup in order to make it taste less acidic.
3. Pour enough sauce into a casserole dish to cover the bottom lightly. To assemble the enchiladas: take a tortilla (make sure they are room temperature and fresh, cold tortillas will NOT roll well and will break), add a heaping spoonful of the filling, and roll. Place each enchilada seam side down onto the sauce. Pour the rest of the sauce over the enchiladas. Then sprinkle with nutritional yeast (this acts as the cheesy part of the enchilada).
4. Put in the pre-heated oven and cook for about thirty minutes. Serve with baked tortilla chips, guacamole, and a green salad.