Ever since C-19, my consumption of vegan and vegetarian meals has increased. To make it easy on myself, I roast a lot of vegetables and make enough grains to last the week.
Most of the time, I eat bowls of grains and beans, with seasonal vegetables. To make the bowls more interesting, I sprinkle nuts and add in some kind of pickle or maybe a little cheese. After awhile, though, the bowls start tasting the same. That's when I know my imagination needs a boost, and I turn to ethnic flavors.
When I think about the world, I think how amazing it is that same ingredients become something else depending on the country and imagination. Like I said I eat grains and vegetables ... but with just a few additions, the bowls become Mexican enchiladas when I mix my grain (farro) with my beans (black beans) and seasonal vegetables (roasted potatoes and carrots) ... toss in some chopped onion and frozen corn ... which I might have in a bowl anyway ...
These ingredients (essentially a bowl) transform as I add cumin and some salsa verde to the mixture and stuff into corn tortillas. Taken a bit further, I cover them with a can of summer tomatoes and diced jalapeños, throw on some cheese and bake.
Absolute magic! Same ingredients ... and it satisfies everything!
AMANDA'S ENCHILADAS
INGREDIENTS
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