Reflexiones

My sweet girl turns a year this week and I'm still having difficulty digesting that fact. This year has passed in a flash. I want to hold on to the precious memories because they are fleeting as we fill our days with new adventures. Enjoy the show! I am :)




I feel blessed to be your Mother Andrea, even as I struggle with insecurities about being "good enough." You are teaching me that I am.





I thank you for teaching me to enjoy being. I'm a doer, I have trouble with stillness.





You have an unsurpassed ability to turn my day, simply by showing up





And to think that I was afraid of this gift...being your mother has awakened in me a nurturing side I didn't know existed. The bond we are building will sustain us through the teen years and beyond. I know it will.




Yes we have had a big learning curve, mostly because the adults in this house are so darn stubborn. If only we'd listen to you, we would know exactly what to do..





Your energy and vibrancy are contagious. But you are just as cute when you sleep




Except lately those precious naps are non existent and yet you manage to sport one of these...









Interruptions now take a whole new meaning and I have learned to welcome them, even if that means adjusting my expectations. This is a sign of maturity on my part.




I love to watch you eat. You definitely have my genes. I too love food. Eating on this chair is ok but you much prefer this:




Or this




Hard to say no to this:









You have an amazing appetite for a peanut your size:
















But your mouth can do other things too. Rock on!



If I could sum it up in one word, I would say the last year has been TERRIFIC! Bring it on girl. You are my new partner in crime :)




- Posted using BlogPress from my iPad

Pipian (Green Mole)

People often ask me why our family doesn't eat more "Mexican" food. I got to thinking that we actually do! We eat lots of beans and casserole type dishes simply because they are more convenient (read: faster to prepare). But what you may not know is that the Mexican food we eat is not like what you find at typical restaurants, which sadly tends to be some form of tortilla stuffed with cheese and lathered in enchilada sauce and more cheese. Even freshly steamed tamales are served this way. I never crave this food. I don't have any tummy fuzzies about it because I didn't grow up eating this way.

My moms way of cooking was down right simple, fresh, and very flavorful. Tortillas and cheese were used sparingly and often optional. So what did we eat? Lots of vegetables, grains and legumes, and meat on occasion. A typical breakfast consisted of bean tacos with salsa. Lunch could be lentil soup topped with fresh avocado or Rajas con queso, an incredibly delicious dish (Moms creation?) made with sautéed pasilla peppers, onions and raw milk. If available she would top it with a sprinkle of cotija cheese. Dinners were light, and generally consisted of a porridge made with whole grains (oats, barley or brown rice), or cooked squash with a tall glass of milk. This is my soul food :) this is what I crave when I'm sick or feeling down. Just like today...

I've mentioned before that I started helping mom in the kitchen when I was about 7 or 8. By the time I was 10, with Moms guidance I could cook an entire meal and often did. Moles were not commonly prepared in my house because my mom disliked sweet food. Don't get me wrong, she loves sweets, she just doesn't like her savory meals with any hint of sweetness (As in pork and pears or pineapple ham...you get my point). Traditional mole is made with dry chiles, seeds, nuts, and chocolate. Some folks even add sugar to it. In my house the closest dish we ever made was Pipian, also known as green mole. It has all the seeds, nuts, chiles and spices minus the sweet flavor. I have recreated my moms recipe and veganized it by using vegetable broth and serving it over mushrooms rather than chicken as it is traditionally done. The result: excellent! All the flavors are present and distinct. Mushrooms are "meaty" so they are a great substitute for chicken.

Ingredients

1/2 cup raw peanuts (may substitute with Walnuts)
1/2 cup raw pepitas (shelled pumpkin seeds)
1/2 cup raw sesame seeds
1/2 cup blanched almonds
3 medium to large pasilla peppers
6 to 8 jalapeño peppers
1/2lb tomatillos
1/4 cup chopped cilantro
1/2 large onion, quartered
6 to 8 cloves of garlic
1tb whole cumin seeds
1tb Mexican oregano
1qt high quality vegetable broth (this is very important as the broth delivers a big portion of the taste. Chicken broth works best but if you are looking for a vegan alternative you must either make your own broth or buy the highest quality veggie broth you can find)
2 to 4 cups of mushrooms sliced. Any kind will do but I used shiitake.

Directions

1. Preheat oven to 375 degrees.
2. In a single baking sheet lay out the nuts and seeds and toast until fragrant and lightly brown (about 10 mins). Let cool but leave oven and turn setting to broil.



3. In a food processor blend nuts and seeds until a soft powder forms




4. In a separate baking sheet lay out the peppers, tomatillos and onions and broil for until charred. You may need to turn once.




5. Lastly, blend together the vegetables, nut/seed mix, garlic, cilantro, cumin, oregano, and broth. Season with salt and pepper. (Note: if you desire a milder sauce, seed the chiles, otherwise blend them whole)




6. Pour mixture into a saucepan and simmer for approximately 15 to 20 minutes. Add mushrooms and cook until softened.




7. Serve with Spanish quinoa, beans, and your favorite vegetable. I served mine with broccoli and a side of fermented cabbage.




Delicious! See, no tortillas or cheese to be found. Not necessary either. This sauce is "lively." The chilies mellow when roasted so its not very spicy. If you are not a mushroom fan you can serve this sauce with tofu, tempeh or your vegetable or grain of choice. Give it a try. You won't be disappointed.

- Posted using BlogPress from my iPad