I’ve been making a lot more simple meals lately (I promise to keep sharing the dressing recipes!), so by the complexity of this dish, you probably can guess that I made this for guests. Technically, my guests ate a Mexican Tortilla Lasagna and I made myself a Mexican Zucchini Lasagna!
The only difference between the two were the noodles. Instead of lasagna pasta, the tortilla lasagna used 9″ whole wheat flour tortillas and my version used zucchini instead of noodles.
Inspired by Susan, this is actually a relatively simple dish to make if you already have refried beans and enchilada sauce. I didn’t. So I turned to Radiant Health, Inner Wealth for a simple unfried refried bean recipe and Veganomicon for an enchilada sauce.
Basically, you create layers with refried beans, a chili-flavoured bell pepper and onion mixture, black beans, and salsa each separated by zucchini slices. Because I wasn’t using tortillas, to make sure my lasagna wasn’t a soupy mess, I lightly salted the zucchini and baked them for a few minutes to dry them out. As with most multi-component recipes, each part is as important as the next. Pick a flavourful salsa. Use a zippy chili powder. Savour the zesty refried beans, lime-spiked in all their glory. Repeat the layers a few times, then smother it in enchilada sauce. I found the original enchilada sauce recipe way too spicy for me (3 roasted green chiles, oh my!), so I ended up diluting it with more tomatoes and almond milk. Combined with the rest of the components, it worked well to balance the flavours.
I actually wasn’t even sure I would share this recipe… it was hard to keep photogenic when fresh. Once chilled as leftovers, it was easier to cut out a slice without it capsizing. Regardless, it still tasted good! :)
As I said, I don’t really do anything different around January 1.
I had a long list of things I wanted to do over the holidays, though, but didn’t really conquer much of the list. Other than spend time with family and friends… and with myself. Sometimes, it may be more important to get a good relaxing vacation instead of worrying about work and other deadlines.
Rob and I had planned to do some spring cleaning, going through some of our stuff downstairs, but we procrastinated instead… ;)
I know some people are really good about cleaning out their pantries of old food, but I tend to accumulate instead of purge. However, I’ve had 2 recent cooking mishaps from stale spices, so I am urging you not to follow my footsteps into the same fate! Toss those old spices!
In my case, I inherited a nice spice drawer when I moved into our new house. The drawer is lined by rows of jars with spices. Some new to me, like anardana, and others that I had never used before like marjoram, and others that I just didn’t have like chili powder and ground mustard. I quickly added in some of my own spices that were missing like smoked paprika, parsley and mint. While I know how old my spices are, I wasn’t sure how long the inherited spices had been there… but when this recipe called for ground mustard, low and behold, I had some and plundered on.
This is a recipe for a Trinidadian Black-Eyed Pea Soup from Madhur Jaffrey’s World Vegetarian (recipe also posted here). In addition to inheriting spices, I also was (very kindly) lent a slow cooker. This soup looked simple enough to simmer away in the crockpot, so I pieced it together and timed it so it would be ready by the time I got home after work. Since I was to be sharing this with a bunch of friends, I doubled the amount of black-eyed peas, carrot and spices, turning this into a stew instead of a soup.
There was so much stuff in the slow cooker, I was worried it would boil over! Thankfully, by the time I made it home, the stew was ready and Rob had already started to dish it out.
Everyone said they liked the stew, but I thought something was missing. The fresh cilantro and chives were important for flavour but the stew needed a bit more depth of flavour. I wasn’t happy with it. Someone ended up adding a spicy Dijon mustard and said it was superb. When I ate the leftovers, I agreed that the mustard really helped. But I thought to myself, I know I added the ground mustard – why can’t I taste it? So I went back to the ground mustard in the spice drawer… dipped my finger in it and tasted it. And what did it taste like? NOTHING! It definitely needed to be tossed!
Combined with lackluster results from Chili Lime Roasted Chickpeas due to stale chili powder, this has really gotten me to think about tossing the old spices! Out with the old and in with the new!
This is my submission to Deb for this week’s Souper Sundays, to this month’s Bookmarked Recipes, to Ricki’s Weekend Wellness, to this month’s My Legume Love Affair, hosted by Chez Cayenne, and to this month’s No Croutons Required featuring black eyed peas.
Be prepared for some serious veggies this month. Last month was beans. This month will feature loads of greens. A spotlight on the various ways of eating delicious cruciferous vegetables, which include veggies as seemingly varied as kale, broccoli, cauliflower, cabbage, and daikon (white radish). Each one loaded with vitamins and many of them top my superfood chart. Trust me, they do not need to be boring. Anything but!
Here we go, case in point here. A party in my mouth.
Brazilian food tends to do that for me.
Just like Moroccan food, Brazilian cuisine is known to be meat-heavy. However, there are endless recipes for delicious vegan alternatives. In my own kitchen, I can create quite the flavour fiesta.
While selecting a random recipe for this month’s No Croutons Required, I was thrilled when this Brazilian Black Bean and Vegetable Stew from The Tropical Vegan Kitchen was an option. It marries two other dishes I have made: a hearty feijoada with black beans and mushrooms as well as a a black bean soup spiced with cinnamon and mango. The results could not have been better – both in the flavour department and in the colour department!
This stew is filled to the max with colourful veggies (sweet potato, red pepper, green pepper, tomato, kale) on a background of black beans. Garlic, cumin and thyme flavour the broth. While I cooked the stew, it was also spiced with orange zest. I was worried it would be overpowering. It wasn’t until I added the final hit of lime juice that I was seriously satisfied with my beautiful and delicious stew.
This is my submission to this month’s Simple and in Season, to this month’s Sweet Heat featuring chilis in soups, to Ricki’s Wellness Weekends, to Deb for this week’s Souper Sundays and to this month’s No Croutons Required (co-hosted by Jacqui and Dom) featuring random cookbook recipes.