March challenge - Vegan Tempeh and Yam Enchiladas

Enchiladas are quite versatile and difficult to mess up, so this wasn't a huge challenge per se. I guess my biggest issue was sticking to my favorite sauce which is made with Guajillo chiles. Unlike California or New Mexico, Guajillo chiles can at times be very spicy, depending on the batch. I toned down some of the spiciness by using marinara sauce instead of tomato sauce. The result: Delicious and toddler friendly. Can't ask for more. But it gets better: I made 16 overstuffed enchiladas for about $10 using mostly organic ingredients. For our family that translates to 3 meals at approximately $3.50 a meal. Yes, it is possible to eat well on a budget :)

Ingredients

2 packages of organic tempeh
6 yams, cubed (you can keep the peels for added fiber and nutrients)
6 to 8 Guajillo dry chiles
16 tortillas
1 large yellow onion, chopped
1 red bell pepper, seeded and chopped (Dirty dozen-choose only organic)
6 cloves of garlic (mince 4, leave others whole)
1 beer, any kind
2 cups of marinara sauce (sub tomato sauce or freshly chopped tomatoes). Try to refrain from using canned tomatoes as these are lined with BPA.
1tb Mexican oregano
1tb cumin
1tb coriander
1tsp paprika
1/2 red onion
2 cups of water
2 cups of good quality vegetable broth
2TB olive oil, separated
Coconut oil or vegetable spray (for greasing pan)
Salt and pepper

Directions

1. Preheat oven to 425 degrees.
2. Drizzle yams with 1TB olive oil, salt and pepper and bake for approximately 20 minutes or until fork tender.
3. Heat a medium skillet and toast chiles until fragrant. Pour water, bring to boil, cover and turn off heat. Steam for approximately 20 minutes.




4. In a Dutch oven or casserole dish heat remaining olive oil and sauté yellow onion until translucent.


5. Add bell peppers and cook until tender




6. Add tempeh and cook for an additional 5 minutes. Add cumin, coriander, paprika and 4 cloves of minced garlic. Cook for a minute. Add beer, cover and steam in low heat for about 7 minutes or until most of the juice is absorbed. Season with salt and pepper.
7. Mix tempeh with yams and let cool





8. In a blender place chiles, marinara, 2 cloves of garlic, red onion, oregano, vegetable broth and some salt. Blend until smooth.
9. Grease a large baking pan with coconut oil. Place about 1/2 cup of mixture into each tortilla and roll. Yes they will be overstuffed.
10. Once all tortillas are stuffed pour sauce on top. Bake covered at 375 degrees for approximately 45 minutes.






11. Serve with a side of beans and/ or salad.



12. Enjoy! Note: I sprinkled these with cotija cheese because Dave wanted them this way. Omit cheese for a vegan option.

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This week in review

This week has been a bit of an emotional roller coaster. There have been moments of intense happiness, some sadness with a bit of yearning, disappointment, and contentment. Not a dull week by any measure. So let me elaborate.. Don't worry, I will keep it straight and to the point.

Happiness: Having an exchange with a young lady whom I adore and I hadn't heard from in years. There is a lot more to this exchange than I can share on this page but my heart is rejoicing.

Sadness: Easter was a very special time for me growing up and a time I associate with my family of origin. I had huge home sickness this week compounded by the fact that my brother was visiting from Mexico and I didn't get to see him. I also had a yearning for my family to come together again very soon.

Disappointment: A few of my Facebook "friends" opted out of my "friendship" this week after I posted a picture that represented my stance on a very relevant issue going on in the political arena. I was disappointed to realize that some folks only "like" people who are like minded, but I'm content with myself for standing my ground. If you are here reading, that means you are either a friend (from church), a family member, or a very tolerant person and I'm glad you stayed :) lets get to know each other more.

Enough with politics. Onto what I do best: cooking! This months recipe is tempeh enchiladas that were a family hit. Recipe to follow...


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February challenge: Vegan Chiles Rellenos (Stuffed Peppers)

Ingredients

4 to 6 stuffing chilies

Note: Pasilla peppers are normally used for chiles rellenos, they look like elongated green bell peppers only a bit darker in color. Pasilla peppers kick a punch in spiciness so they are not kid friendly. Therefore, I opted for sweet red peppers. Bell peppers make the top 3 most dirty list so make sure to buy them organic.

For filling:

1 large onion, chopped
1 green bell pepper, seeded and chopped
3 carrots chopped
3 stalks of celery chopped (also in dirty dozen! Buy only organic.)
1/4 cup cilantro chopped
6 cloves of garlic, minced
6 sprigs of fresh thyme or 1tb dry thyme
1tb paprika
1 tb cumin
1tb coriander
1 cup dry quinoa
1 cup green lentils
1qt good quality vegetable broth
1tb coconut oil
1 cup of beer, separated

For sauce:

3 Roma tomatoes, chopped
1 green bell pepper, seeded and chopped
1/2 onion, chopped
4 cloves of garlic
1tb Mexican oregano
1tb olive oil


Directions

1. Start by cooking the quinoa and lentils separately. 1 cup each of lentils and quinoa to 2 cups of broth. Add additional salt as needed. Set aside to cool.
2. In a large stockpot or Dutch oven heat 1tb coconut oil and sauté onion until slightly caramelized (very important step! The more color, the better the flavor). Add green bell peppers, carrots, and celery and cook until vegetables are tender. Add spices and garlic and cook just until fragrant. Add 1/2 of the beer and herbs and season with salt and pepper. Cover and let simmer for about 10 minutes.
3. Add cooked quinoa and lentils to stock pot with vegetable mix and incorporate well. Taste for seasoning and add salt and pepper as needed. Your mixture should be moist but not juicy. Something like this:




4. Cut chili tops and remove seeds and stems. Brush lightly with olive oil and place on baking sheet face down. Broil at 450 degrees until semi charred but still firm.




5. Season the inside with salt and pepper and stuff with lentil/quinoa mix. Place in a baking dish and pour in the rest of the beer.




6. Cover with parchment paper and foil and bake at 350 degrees for approximately 45 minutes or until chilies are tender to touch.

7. To prepare the sauce sauté onion and bell peppers in olive oil until tender. Add tomatoes and cook until soft. Add garlic and oregano, cover and simmer for 5 minutes. Place mixture in a food processor and pulse until smooth. Season with salt and pepper. Pour mixture back into sauté pan and bring to boil. Reduce heat and keep warm.

8. To serve place pepper in the middle of a plate and pour sauce on top. Dave asked to have some melted cheese on his but this is entirely optional (and not vegan!)

Enjoy!

De mi cocina a la suya...


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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 :)




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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.

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My new challenge

Hello friends,

I realize its almost the middle of January, but it has taken me a while to come up with my New Year's cooking challenge. Last year I committed to 52 recipes (one weekly), featuring a seasonal ingredient. I managed to see this project to its completion despite having a new baby, dealing with a tough sibling transition, and training for a marathon. I'm so glad to have done this. I learned a lot and I had fun along the way.

This year brings new and more complex challenges. For starters I now have 2 very active children who refuse to nap, which basically translates to ZERO quiet time during the day. Our dinner time is 6pm sharp every night so I don't do a whole lot of cooking in the evenings (who has energy for it anyway?). So, that brings me to this years challenge...

This year I'm going to feature a monthly recreation of a Mexican favorite...veganized. Yes, you heard it right. I won't be crafting up new recipes. I am merely going to find suitable meat and dairy substitutes to the most popular Mexican dishes we eat. I'm committing to a monthly challenge because of my current time constraints. I have to be realistic, cooking while carrying a baby and tending to a toddler is not an easy feat so I hope that I'm able to bring you some useful information and recipes.

My first challenge is to recreate Green Mole or Pipian. It is typically prepared with chicken broth and simmered with shredded chicken. I plan to make mine from scratch, using pumpkin and sesame seeds, peanuts, green chilies and spices and serving it over....not sure yet. Will report later this month :)

Cheers to the New Year! Hope you all have some interesting challenges of your own. Let me know about them if you do.

Lucia


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Causes

Everyone has a cause, or at the very least we all strive to stand behind what we believe to be real or true.

Public protests are not my preferred way of expressing discontent. I don't judge them. I just don't find my full potential expressed in them.

I am a a rebel, though in many ways I yearn to fit in. There are some things however that I will not compromise.

This weeks theme du jour is acceptance for Breastfeeding in public. I have two things to say: 1) do what is comfortable and acceptable for you and your child. 2) ignore everyone else. When you are comfortable and confident (and you show it!) people will have two options as well. 1) suck it up. 2) accept it and move on. By dramatizing it you only bring unnecessary attention onto it. Stop.  Unless that's really your goal.