Quick Vegan Enchiladas with Sweet Potato Sauce

A weeknight-friendly enchilada has to check a lot of boxes for me. You ready for the short list? Here we go. These enchiladas need to be knock-out delicious AND: easy to assemble, free from pre-cooking any components, a healthful alternative to all the heavy cheese versions out there, and, ideally, in the oven in less that ten minutes. That’s the dream scenario. After some experimentation, I offer you these.

They’re tender enchiladas made with black beans, sweet potatoes, and a stealthy turmeric boost. There was also a focus on making a version that was plant-based and vegan (which is what you see here), but also easily adaptable. If you want to add a bit of feta to the filling here (if you’re not vegan, of course) then go for it. It’s a recipe that should be able to accommodate much of what you might dream of rolling into a tortilla and baking until bubbly and golden.

This recipe is similar in spirit to the Last Minute Lasagna a bunch of you have been making. In fact, I started working on both of those around the same time, so if you like one of them, give the other a try as well.

A couple of notes, I wrote the recipe calling for canned winter squash – anything like pumpkin, sweet potato, or another winter squash will work. Whatever you and your family tends to like. I stumbled on a canned butternut squash during a spin through Trader Joe’s, a while back, stocked up, and that is what you see pictured here. You can, of course, use squash you’ve roasted at home in place of canned – it just makes the process less quick ;)…

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A Simple Asparagus Soup

It is asparagus soup season. The markets here have shifted from yellow and orange orbs of citrus to banks of green asparagus, baskets of artichokes, bouquets of green garlic, and tiny favas the size of my ring finger. There are massive tangles of purple lilac and eggs for sale in shades of cream, pale blue, and soft mocha. I’ve braised baby artichokes every night this week, and made this soup twice.

Do you remember the simple carrot soup I highlighted a while back? Well, this is the asparagus soup version. I trade in asparagus for the carrots, then tweak a bit depending on what I have in the kitchen. But, really, it just goes to show how you can evolve your favorite recipes as the seasons change. For lunch I might reheat it, grab one of the hard-boiled eggs I try to keep on hand in the refrigerator (pictured below), and then root around for something crunchy – nuts, crackers, seeds. Alternately, you might keep it simple (video version) and opt for chives and a drizzle of shallot or lemon oil. Give it a go!

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The version just above is pictured with grated hard-boiled egg, crackers, and a dollop of creme fraiche. The video version is chopped chives with a few of their blossoms, and a finishing drizzle of shallot oil. Or, to take things in another direction, lemon oil, or just nice extra-virgin olive oil would also be good choices.

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Turmeric Chickpeas with Garlic Tahini

This was a quick, clean out the refrigerator lunch, and a compelling reason to always keep some of these turmeric chickpeas on hand. Turmeric Chickpeas with Garlic Tahini – simple, filling, and all-around good.

With the tahini under-dressing and the broccoli situation, we’re not that far from this Curried Sheet Pan Broccoli. But here there’s no oven involved, and there’s the special chickpeas, and then whatever other green things you might have at the ready in your refrigerator. The whole thing is pretty loose, I mean you can toss pretty much anything on top of the tahini sauce, and it’s a yes.

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CAP Beauty No Bone Broth

Bone broth is all the rage. But I don’t cook with bones, so I’m always trying to come up with nutrient-dense, mineral-rich broths that check all the beneficial boxes. Enter this CAP Beauty No Bone Broth. It’s dense with mushrooms, seaweed, root vegetables, ginger, turmeric – you see where this is headed? All the good stuff.

I’ve been cooking quite a lot from High Vibrational Beauty: Recipes and Rituals for Radical Self Care over the past few weeks. It’s such a great new book by the founders of one of my favorite natural beauty hotspots in New York City, CAP Beauty (go visit!). Kerrilynn Pamer and Cindy Diprima Morisse include a robust No Bone Broth in their book and it is SO GOOD. My pro tip: make double, because it goes fast.

The recipe: I made a couple little tweaks based on the ingredients I had on hand, but it’s pretty close to Kerrilyn and Cindy’s version. My version is a little less “sea” tasting comparatively, because I used dried porcini and chanterelle in place of shiitake mushrooms, and less seaweed.

Keep in mind, while you start out with 8 cups of liquid, you lose a lot of that because of the long simmer. Also, there’s a lengthy ingredient list, which is what you want in a broth like this (for that wide range of beneficial) ingredients. But, consider a double batch while you’re making the effort. You can always freeze half for later use…

I used my broth as a base for miso soup, I also used it as the broth in my v. favorite Instant Pot congee (brown rice & turmeric!). I was also great as the base of a brothy noodle bowl topped with asparagus and broiled tofu, and crispy shallots!

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Edible Flowers

I like to use edible flowers – both fresh and dried – in my cooking. The fragrance, the color, the range of petal shapes – it all makes them irresistible to me. Spring and summer are when I encounter the widest range of blossoms, and because I get a lot of questions related to sourcing and using edible flowers, I thought I’d write up a few of the things I do to ensure I have a supply throughout the year.

I’ve included a number of the things I’ve learned down below, in the section that normally hosts the recipe. One of my favorite things to do, with certain flowers, is simply dry the petals. These organic rose petals are about halfway through the process of drying (instructions below). They lose an incredible amount of volume as they dry, so even if you feel as if you’re starting with more petals than you could possibly use, keep in mind you’ll end up with far less than when you started.

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11 Recipes that Make Me Want to Use an Air Fryer

Last year, around the time I bought the Instant Pot, I also purchased an Air Fryer. I wanted to experiment with it, see what all the hype was about. The Air Fryer was being heralded as the next “must-have” counter-top appliance, roughly the same size as the 6-qt. Instant Pot, with one primary feature – it’s a small, electric convection oven. The draw here is, in theory, you can emulate the results you get with frying, using a much healthier cooking method.

We had some hits and misses with the Air-fryer straight out of the gate. Things “fried” directly from the freezer generally did better than anything clever I dreamed up. Big fails included: beer-battered cauliflower, and all my tempura attempts. One day Wayne brought home a big bag of all-natural, frozen, cauliflower onion rings and those were awesome. We also did potstickers in it a few times, and those were pretty good – a little dry though, so our strategy was to overcompensate with dipping sauce.

After a couple of weeks, my love-affair with the Instant Pot continued, and the Air-Fryer took up residence in the corner of the pantry for the months to follow, neglected. That said, I’m not ready to give up on it quite yet! I thought I’d comb the internet for new Air-Fryer recipe inspiration, and ask you all to weigh in as well. These were a handful of the recipes to catch my attention. If you have any favorite, go-to, veg-friendly recipes for the Air-Fryer please(!) post a link in the comments. I’d love to figure out the magic here – my take-away is that people are likely using them for frozen fries 90% of the time? Laugh / cry.

1. Gobi Manchurian – (Olives for Dinner) There are many air fryer cauliflower recipes, and most qualify as good side dish candidates. But this is the recipe that caught my attention. Erin’s Gobi Manchurian, could definitely be a main. An elaborate-to-make main. And I’d probably add some lentils. And shallow-fry. Anyway, I’m intrigued! It looks delicious. Also see her Buffalo Cauliflower Steak for another way to use air-fried cauliflower. I’m totally going to try these as well.

2. Smoky Sweet Crunchy Chickpeas – (Spa Bettie) Chickpeas in the air fryer is something I hadn’t thought of! Kristina’s chickpeas use the aquafaba as a base for the coating (brilliant!), with paprika and maple for flavor, producing a great snack.

3. Easy Falafel – (From My Bowl)
Good falafel is a wonderful thing. Caitlin of From My Bowl has a recipe that is gluten free, air fryer tested, and looks good! Imagining it with a bit of spiked tahini sauce and a warm pita.

4. Za’atar Spiced Air-Fried Kale Chips – (One Arab Vegan) I’ve spent a good amount of time trying to get kale chips right in the standard oven. This post promises crispy kale chip perfection, with za’atar in the mix as an added bonus.

5. My Favorite Air Fryer Tofu Recipe – (Julie Hasson) I love Julie! And (good) tofu is in regular rotation in my kitchen. This recipe is high on my must-try list.

6. Vegan Fried Green Tomatoes – (Cadry’s Kitchen) Here’s a fresh take on classic fried green tomatoes – vegan and crusted with salt and pepper potato chips. Cadry’s recipe has exact cooking times and tips on spritzing with oil and when to flip.

7. Homemade Croutons – (Sandhya’s Kitchen) Homemade croutons are always better than store bought, especially if they are still slightly warm. Sandhya, does these two ways using the air fryer, one batch with oil and another with butter. Yes to the garlic version.

8. Air Fryer Risotto Balls – (Vegetarian Mamma) Deep-fried risotto balls (arancini) are wonderful – so indulgently wonderful. I imagine making a big batch of risotto in the Instant Pot one night and then using the leftovers to make these risotto balls the next night.

9. Curried Sweet Potato Oven Fries with Creamy Cumin Ketchup – (Glue and Glitter) It would be difficult to have a list air fryer recipes without an example of fries! These use curry powder for the fries and a cumin-spiked ketchup to make these flavor-forward fries.

10. Buffalo Cauliflower – (LL Balanced) Here’s another great-looking cauliflower recipe that elevates the dish from a side to a main with the unconventional combination of hot sauce and nutritional yeast.

11. Twice Air-Fried Vegan Stuffed Idaho Potatoes – (Healthy Slow Cooking) Baked potatoes were a regular dinnertime staple in our household growing up. These feature a twist, removing the potato, mashing it with vegan yogurt (or whatever yogurt you use) and putting it back in the shells.

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