Tuesday, April 13, 2010


vegetarain enchilada
I was so proud of my plating skils today!

Sometimes in the kitchen, you stumble upon magic.
Burritos are a favorite dish of mine to make, I'm surprised I haven't posted a recipe for them yet! They are easily vegetarian (or vegan!) and totally delicious. They also bode well for being a single girl because you can make a bunch and freeze them! (A deep freeze is a girls best friend! And so is a microwave, which I currently don't have....you've got to re-heat those things somehow....)
And so that's what I was doing last night. I whipped up a batch of burritos with a black bean, corn, celery, and bell pepper filling. I wraped them in a flour tortilla with some lettuce, cheese, and fresh salsa.

I got lucky with the camera today, I am so obsessed with this photo.

It was goooood. I wrapped up a few for later with just the filling, and stuck them in the fridge. Today when I got home I was going to eat the burrito like I did last night, but then a voice spoke in my head. Enchiladaaaaa. It said. And then I knew what I had to do. I had never made enchiladas before, but I had eaten them. I wasn't afraid.
I set to work by whipping out a burrito from last night and throwing it in a little loaf pan (which was the exact perfect size!). Step one, done. Then I had to figure out a sauce. I just got back from a study session at the library, so I was feeling hungry and lazy. I opted to just blend some salsa in my magic bullet and add a dash of cumin for the sauce. Once that was done I poured it over the burrito, threw on some cheese and after 10 mins in the oven, I had an amazing meal before me.

This is an easy peasy way to make enchiladas. I think I know what to do with all my left over burritos now...

Black Bean Enchiladas
makes 4

the filling:
1 tbsp olive oil
1/2 onion, diced
1 garlic clove, diced
1/2 can of black beans, rinsed well
1/2 red pepper, diced
1/2 orange pepper, diced
1 celery stalk, diced
1/4 cup frozen corn
salt & pepper
1-2 tbsp salsa

Heat the olive oil in a pan and add the onion, celery, and garlic. Allow to just soften, then add the peppers with some salt and pepper. Cook a few mins until the peppers are almost soft. Add the beans, corn, and salsa. Simmer until corn is cooked.

Wrap the filling in a tortilla. To make an enchilada, place in a pan then cover with sauce. (For one enchilada, I used 1/3 cup of salsa, blended.) Cover with cheese, and cook at 350 for 10 mins until the cheese is melted and just starting to brown on the sides.

Thursday, April 8, 2010

Mango Lassi

I love, love, love, Indian food. Mostly for the obvious reason that there is a plethora of vegetarian options, as outlined in The Office episode, Diwali.

Angela: I'm vegetarian, what can I eat?
Buffet server: It's all vegetarian
Angela: I'll just have some bread.

And all this vegetarian food happens to be incredibly delicious. And the naan bread! Well, that is simply downright perfection.
My favorite place to go for Indian is in my hometown of Edmonton, at  New Asian Village. I first discovered it a few years back when a friend and I stopped in for a small bite, and ordered the vegetable  pakoras. They were divine, and we even got to sit in one of the Maharaja rooms! The room alone was an experience. It felt like we had stepped into The Darjeeling Limited.
After this discovery, I went back whenever I could, it's even where I had my last (18th) birthday in Edmonton. I always make a point to go back there whenever i'm home for a visit.

Another reason I love going out for Indian food (other than the naan, a plethora of vegetarian options, and even cool tent rooms to eat in), is the mango lassi. Smooth, creamy, and sweet, it has the power to quench any heat brought on your senses by the peppers and curry of this exotic cuisine. Up until now I never knew how to make it at home, I always thought it tasted so special that it was something you could only get in a restaurant. Now I know better.

All you need is:
a blending mechanism
(and some milk if you want)

Seriously, why haven't I been making these for years?! Whole Foods had a deal on ataulfo mangoes (my favorite fruit!) the other day for only $1 a piece. So I stocked up. While I adore eating them plain, (they are so much sweeter and juicier and more flavorful than the other kinds of mango!) they worked great in this lassi.
So now that i've discovered the secret, it's time for you to as well. Next time you whip up a spicy chickpea curry, make sure to include a lassi on the side.

Mango Lassi
1 mango, cubed
1-2 tbsp sugar
1/2 cup plain yougurt
1/4 cup ice
milk (optional)

Peel and cube the mango and add sugar, to taste. Let sit until the sugar is dissolved and a syrup as formed. Add to a blender with yogurt and ice. Blend until smooth. If the smoothie is too thick, add milk.

All I had was greek yogurt, so I needed the milk to thin it out a bit.

Monday, April 5, 2010

Chickpea Stuffed Avocados

I'm a student, living in one of the most expensive cities in Canada. I'm currently unemployed, and I can't seem to get a job here. Needless to say, I am on a tight budget. I've started shopping at Walmart (a place I used to shun) since stuff actually is really, really cheap there! Like Avocados. These wonders were only 57 cents each. That's just insane! Never in my life have I seen avocados that cheap. Even at the local fruit and veg markets, where I buy most of my produce for good deals. (Like a bag of 2 dozen overripe bananas for $1!) While not everything was cheaper at Walmart, there were some good deals to be had, and I just had to pick up some 57 cent avocados.

They're all perfectly ripe now, and i've been trying to find new ways to eat them. (Since I got crazy and bought 5.) But I didn't want to eat guacamole for days on end. Usually I put them on sandwiches, or in salads, or just eat them mashed on toast. But my kitchen is pretty bare bones right now -all I have are avocados and canned goods, so I had to think up a new way where I could use up what ingredients I had with the avocados.

Then came to mind a recipe I saw a while back, on Poor Girl Eats Well for Tuna Stuffed Avocados. As soon as I remembered that, I knew what I was having for lunch today.
Since I don't eat tuna (or any fish) I decided to use the classic vegetarian substitute- chickpeas! Just a quick mash, a few spices thrown in, and I had lunch.

Chickpea Stuffed Avocados
serves one

1/2 can chickpeas
1 small green onion, sliced finely
1/2 tbsp mayo type dressing, or olive oil, or even hummus
salt and pepper, to taste
1/4 tsp paprika
1/2 tsp mrs. dash

1 avocado

1 tbsp balsamic vinegar

In a small bowl, roughly mash chickpeas while leaving some whole. Add the miracle whip or olive oil, and spices. Mix to combine.
Cut an avocado in half, remove pit. If it's a small pit, scoop out some avocado (which you can then add to the chickpea salad),  to form a small bowl with each half. Drizzle with balsamic vinegar before serving. (Optional, but I threw some on there after the photo was taken, and it gave it a nice kick.)