Hiii! It is no secret that your girl loves to eat and I enjoy a variety of different ethnic cuisine as long as it’s vegetarian. But, perhaps, my most favorite is Mexican food. The spice, the flavor, and heat – I just love it and I wouldn’t complain if that was the only type of food I could ever eat for the rest of my life. Recently, I had one of my favorite Mexican dishes that is quite simple but insanely delicious and I had to share it with all of my fellow foodies!
This recipe for Avocado & Cashew Enchiladas is from The New Moosewood Cookbook. Enjoy!
Avocado & Cashew Enchiladas
- 2 medium sized avocados
- Juice from one lemon
- 4 finely minced scallions
- 1/2 cup finely minced parsley
- 1 cup finely chopped cashews
- 1/2 cup sour cream or firm yogurt
- 1 medium clove of garlic, crushed
- Mash the avocados until they are smooth and add the lemon juice immediately.
- Add the remaining ingredients and mix well.
- Fill your tortillas and place on a pan sprayed with Pam.
- Bake for 20-25 minutes at 350 degrees.
- Top with your favorite salsa or enchilada sauce and dig in!
This recipe takes a whole ten minutes to make and the avocados and cashews provide a satisfying and relatively healthy filling. I feel so full after this enchilada meal and always can’t wait to eat it again the following day. 😀
What is your favorite type of food to eat? What are some of your favorite recipes? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah
Hey everyone and happy weekend! So yesterday I slaved away for the afternoon creating a hodge podge feast for dinner. We had a lot of odds and ends in the fridge and pantries that needed rid of so our meal consisted of a Minestrone soup compliments of our beloved Moosewood cookbook and then, I freestyled an avocado and black bean salad and a mozzarella ciabatta sandwich. Take a look at the finished products and then I will share my secret recipe for the avocado salad:
In the fridge, I had a leftover avocado and lime from when I made guacamole last week. I wasn’t quite sure what to do with these, so I Googled avocado recipes to see if I could get some inspiration. I saw a recipe for an avocado and black bean salad but it looked incredibly lackluster, so I decided to just whip together something from my imagination and came up with the first picture seen above.
I was so pleased with the final result of my salad that, for once in my life, I actually wrote down how I made it so that I could share it with all of you. In my opinion, it looks like something that you could buy from the store and I was incredibly impressed with both its taste and overall appearance. This salad is perfect for eating plain, scooped up with tortilla chips, wrapped in a tortilla, or as a filling for fish tacos. Here is the recipe for my avocado and black bean salad creation:
- 1/2 of a large avocado (if you go for a huge avocado like what was in my fridge, 1/2 is really all you need)
- 1 can of black beans, drained and rinsed
- 1/3 cup cooked corn kernels (so happy to be rid of a leftover in my fridge!)
- 1/2 of a tomato, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup red pepper, finely chopped
- Juice from 1 lime
- 6 cloves garlic, crushed
- 2 tbsp fresh cilantro
- A few shakes of Morton Kosher salt
- A few shakes of cayenne pepper
- Freshly ground black pepper to taste
Now, bear in mind that all of the above amounts are approximations and you can really add as much or as little of an ingredient as you want. Love tomato? Use the whole thing! Want it spicier? Add some chili powder and cumin. It’s totally up to you to personalize the salad and turn it into something that you and your whole family enjoys!
Interested in my recipe for mozzarella ciabatta sandwiches? Let me know in the comment section and I’ll publish that, too!
Overall, I am so happy with how my Hodge Podge Weekend Dinner turned out and the leftovers for days is definitely going to be nice! What dishes have you cooked or baked recently? Who is going to be making my avocado and black bean salad soon? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah
Happy Hump Day, gang! I hope you guys are all ready for some food porn, because I made a super fabulous dinner the other day! Take a look and let the drooling commence:
Viola! Noodles with an Asian peanut sauce, sauteed yellow peppers and garlic, scallions, and steamed broccoli. Or as I like to call it…delicious. Peanut noodles have been my all time favorite food for years now, thanks to my mom finding the recipe in our Moosewood cookbook. (AKA our go to guide for everything vegetarian!) My mom has been making the peanut sauce recipe for quite some time and I swear it never gets old. On Monday night I was craving my favorite dish something fierce honey, so I decided to make dinner for the family. I consulted the trusty cookbook, and began to create the spicy, orgasmic concoction that is peanut sauce. Within ten minutes the sauce was ready to go. The only minor difficulty I had was the fact that we were out of cider vinegar at home so I had to consult the Google machine to learn that red wine vinegar was a sufficient substitute. Usually this dish is served with scallions and cucumbers, but we didn’t have any cucumbers either, so I had to wing it a little. While inspecting the veggie drawer in the fridge, I found a sad looking yellow pepper and a bag of ready to be steamed broccoli…jackpot! While the spaghetti noodles were boiling away, I heated up a pan with some vegetable oil for the saute. I cut up the pepper in strips and added four cloves of garlic to the mix as well. I really was hoping that we had a red pepper, but you can’t always get what you want. -_- Anyways, with my veggies sauteing, my pasta boiling, and the sauce complete it was time for multitask mode. I cleared the kitchen table, set that bitch with the most mismatched dishes you could imagine, and tossed the steam bag broccoli into the microwave. All of this was completed in between stirring my pepper and garlic combo, taste testing my pasta, and cracking open a bottle of wine! BOOM. This fifteen minute free for all of finishing all of the final preparations resulted in an amazing meal. The spaghetti was cooked to perfection, the sauce was impeccable, and the veggies added a fresh take on an old favorite. Family dinner was a great success!
Peanut noodles are a perfect dish for the vegetarians in your life or for anyone who enjoys oriental cuisine. If you’re interested in the recipe, please let me know in the comments and I’ll be sure to post it for you! It’s easy as pie to make and so super delicious!
^^^ I’ve been on such a Maroon 5 kick lately, and I kind of hate myself for it but I just can’t help it! They’re so damn catchy, and “In Your Pocket” has been my latest funky time jam. Enjoy! 😉
I hope all of you have a fabulous rest of your Hump Day doing whatever it is that you do! Would you like the peanut noodle recipe? Do you have any vegetarian recipe suggestions for me to try out? I’d love to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah