Mushroom and Black Bean Enchiladas

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Have you ever had days or weeks or seasons where you’re putting a lot of effort in and not seeing much results? And then when you stop trying or put your focus just a little to another direction and stop caring so damn much, the results show up in their own way and on their own timing?

 

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I think this is simply God or the universe’s way of telling us to trust and go with the flow a bit more. There’s a Chinese proverb that states, “Don’t push the river, it flows by itself.”  I love this one. It generally seems to apply, always.

 

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This is all to say, I had a very different blog post and recipe planned for this week but after many drafts and recipe variations, I’ve accepted it simply wasn’t ready to come out. On the other hand, I wrote down mushroom and black bean enchiladas in my blog ideas journal recently and with putting hardly any effort in at all, this recipe worked itself out in my head and then in the kitchen, and it came out so completely to perfection in one easy go that it became clear this is the recipe and message to be shared this week instead.

 

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So if enchiladas with mushrooms and black beans, zucchini and a coconut, cilantro and lime drizzle sound delicious, go make them. They’re tasty. And if not, go ahead and think about applying that proverb to whatever you need to. Or join me and do both.

 

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Mushroom and Black Bean Enchiladas, serves 3-5
This is a recipe that comes together with a little prep ahead. Most of the seasoning comes from the Spicy Tomato Sauce and the Creamy Black Beans. You can of course skip these and opt for ready-made enchilada sauce and canned black beans, but just understand the flavorings will be a little flat in comparison. After 10 years of blogging in this space, my Creamy Black Beans are the one recipe that I make from the blog most often and they have ruined our household of all other black beans, so if you have some time to prep and let them simmer ahead, they’re worth it. Otherwise, I used light coconut milk in the coconut lime sauce but a full-fat version would be a tasty and decadent alternative to top these enchiladas with. Enjoy!

coconut oil
1 medium onion, diced
1 medium sweet pepper, diced
1 jalapeño pepper, finely diced and seeded
1 medium zucchini, diced
1 large handful of shiitake mushrooms, sliced (about 1 1/3 cups or 100 grams)
2 cloves garlic
1/2 tsp. smoked paprika
1/2 tsp. ground cumin
2 cups Creamy Black Beans
salt to taste
2 cups Spicy Tomato Sauce, see below
10 6-inch corn tortillas
Coconut lime sauce, see below

  • Preheat the oven to 400°F.
  • Make the enchilada filling: In a large skillet, heat a little oil over medium heat. Add the onion and cook until it’s soft, about 5 minutes. Add the peppers, zucchini, and mushrooms and cook until they begin to soften, about 5 minutes or a little more.
  • Stir in the garlic, cooked black beans, spices, and salt. Remove from the heat.
  • Brush a 9 × 13-inch baking dish with a little oil, then spread a heaping 1⁄2 cup of the tomato sauce on the bottom of the dish. Fill each tortilla with about 1⁄2 cup of the enchilada filling. Roll the tortillas and place them seam-side down in the baking dish. Pour the remaining 1-1/2 cup sauce over the enchiladas, down the middle, leaving a bit of the edges dry. Bake, covered, for 25 minutes. Uncover and bake for 10 minutes more.
  • While the enchiladas are baking, make the cilantro lime sauce, below.
  • Let the enchiladas cool slightly, then drizzle with half of the coconut lime sauce. Top Serve with the remaining cashew cream on the side, as desired.


Spicy Tomato Sauce
1 28-oz. can diced tomatoes
2 tsp. olive oil
3 cloves garlic, minced
1 Tbs. chili powder
1 tsp. garlic salt
1/4 tsp. onion powder
1/4 tsp. red pepper flakes
1/4 tsp. dried oregano
1/4 tsp. dried coriander
1/2 tsp. paprika
1 1/2 tsp. ground cumin
1 tsp. black pepper

  • In a medium saucepan, heat olive oil and garlic over medium-high heat. Saute garlic until just beginning to brown, about 30 seconds.
  • Stir in the tomatoes and spices.
  • Bring to a boil and then turn down to medium-low. Simmer for about 45 minutes to thicken a bit and have flavors develop. Remove from heat and allow to cool slightly. At this point, the sauce can be pureed if you’d like a smooth sauce, but I opted to leave it slightly chunky.


Coconut Lime Sauce

1 cup coconut milk
1/4 cup cilantro, minced
1 garlic clove
2 Tbs. fresh lime juice
1/4 tsp. sea salt

  • In a high-speed blender, place the coconut milk, cilantro, garlic, lime juice, and salt and blend until smooth. Chill until ready to use.
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Simple Winter Kitchari

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Following in the footsteps of my last post, I’m creating lots of quick and comforting meals lately. Late-winter is when I typically become the least inspired by seasonal ingredients, but this year I’ve relegated to always having some batch-cooking or roll-over ingredients on hand for ready meals. And I actually haven’t lost inspiration per se, but the hours in the day for cooking creatively and sharing those meals has been taken up elsewhere.

Instead, I’ve really been putting my focus into creating space for in between moments and pauses, and it’s kind of funny to realize when life is really full and can feel rushed that pausing and watching the mind slows everything down. All that rush tends to fall away and around, instead of inside me, and I realize it’ll all get done. There are little checkoffs this season. Taking my ServSafe test and receiving certification, sitting for and passing a lengthy comprehensive exam before graduation this spring. Working on and completing my last group project for my Life Cycle Nutrition class. Successfully completing my last clinical course. Continuing to grow in my experience and working with new and continuing nutrition clients. And turning down my entrepreneur ‘what’s next’ business brain for when I have the ability to put my focus there.

And then setting it all down and going to work, where I focus on teaching kids to cook and learn about the basics of healthy eating.

And then dropping my energy into marathon training and keeping my body healthy.

Layers. Like peeling an onion, my doctor said the other day, only she was talking about layers of healing. We all have these layers of aspirations, or obligations, or activities that we’re simultaneously putting our energy into and even though it might be nice to compartmentalize and separate them, they tend to bleed over and into each other. Or at least mine do.

Over the last few years, I’ve tended to go in and out of stress reactions that will last a few weeks or more. I’m told they are really autoimmune-like flares, even though I’ve also been told I’m a touch too healthy to be diagnosed by conventional medicine, even with lots of ‘little signs’. Every time a flare happens I try to scramble and make sense of it, trying to identify the cause or the trigger, but ultimately when my physical body is a little too out of balance, my mental body becomes equally so, worrying and putting energy into the hurts and aches physically. And vice versa. And the two go round and round together, making the episode worse until I ultimately decide to set them both down, “give up,” and invest my energy elsewhere. That’s all to say that with two big end goals on the table right now, one being finishing my graduate program and the other the marathon that occurs just a few days after, I’m in a space right now of enjoying the process, enjoying the little things about the everyday today,  and not getting so caught up in the what if’s or shoulds, or what’s next. It will come regardless.

And for now, I’m eating lots of kitchari, even accused of making lentils and rice way too many meals in a row lately. But it’s what I’m craving and need after running in the rain or cold, or before rushing off to work.

 

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If you’re feeling like you’re holding lots of ‘layers,’ and could use a little space and pause for calming and grounding, I encourage you to turn off the noises around you that you can, tune into the ones that are still there (like family, the wind or rain, the heater), and immerse your senses in the process of cooking kitchari. Soaking the lentils and rice. Chopping the vegetables, measuring the spice. And then eat in the same fashion, for once without distraction, slowly, slowly. Tasting each bite.

Simple Winter Kitchari, serves 2
This works great as a quick lunch or dinner, and can use whatever vegetables you have on hand, or very few if you’re needing super simple. Double or triple the batch if you’d like, or just make this one for a couple lunch days when your partner doesn’t care to share in your need for more lentils and rice.

3 1/2 – 4 cups water
1/2 cup brown rice, ideally soaked overnight or at least a few hours
1/2 cup red lentils, ideally soaked overnight or at least a few hours
1/2 Tbs. Grounding Masala spice mix (below)
1 cup greens or seasonal vegetables, chopped (mine featured peas, greens, fennel stalks, or turnips depending lately)
1/4-1/2 tsp. salt

1/2 Tbs. coconut oil
1/4 tsp. cumin seeds
1/4 tsp. coriander seeds
1/4 tsp. fennel seeds
cilantro or parsley, as desired

  • Drain the rice and lentils if you soaked them. Then in a medium pot, bring them to a boil with about 3 cups of water and the spice mixture. If you’re tossing in hardier root vegetables, add them at this time too. Turn down, cover partially, and simmer for about 30 minutes. Check after about 20 minutes and add additional water as necessary and again at the 30 minute mark. After 30 minutes, add the greens or more tender vegetables and stir in, and then continue to cook 10 minutes more until everything is nice and porridge-like.
  • Meanwhile, in a small fry pan, heat the coconut oil over medium heat and add the cumin, coriander, and fennel seeds. Cook just until they begin to turn golden and smell fragrant, about 2-3 minutes. Remove from the heat and pour them into the kitchari.
  • Stir, add salt and black pepper to taste, and serve with some cilantro or parsley on top as desired.


Grounding Masala Spice Blend
, adapted from What to Eat for How you Feel
2 Tbs. coriander seeds
2 Tbs. fennel seeds
1 tsp. cumin seeds
1 tsp. whole cloves
3/4 tsp. black peppercorns
1 tsp. ground turmeric

  • Add all the spices to a coffee or spice grinder and grind to a fine powder. Put into a labeled container and store away from light.

go-to coconut curry

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For the past month or more, I’ve been collecting a few snippets of news I’ve read or articles meant to be shared, but rather than actually share, I’ve stashed them away in a folder and time has marched on.

Looking back, so much of what I had accumulated was news that was frustrating, negative, and political, in congruence with the season, even as it was about the state of our food system and climate. Those are indeed important things and I think we should all be informed about what we are eating and the nature and consequences of its production.

 

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But for whatever reason I was reminded recently of my high school riding instructor/coach, who always encouraged me to remember and focus on what’s going well, and to forget about the rest. I more often get in the mindset that if I only look through the world with rosy-hued lenses, then nothing gets done, and no real change to the status quo can occur.

But that’s not actually true. We grow better when we are happier, when we are living in joy, when our systems are not stressed with what-ifs and fear.

 

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I encouraged a nutrition client recently to start small, taking one day at a time, and to focus on only one thing each day that helps her to take care of herself. Taking a dose of my own advice, it’s early morning as I write this, and I’m unexpectedly home at my mom’s farmhouse kitchen table, sitting in what I deem the sunroom, given for it’s dusty lemon hues and big windows letting in the new day. My week has been fraught with grief, many tears, and saying one last goodbye to a truly dear grandfather, and related to that and my own internal fears and anxieties, my thoughts have been incredibly bent toward the negative of late.

Today I’ve decided to focus on the good, and to look for what is going well.

Today it’s that I did make it home to see Papa in his last hours, and it was almost as if he waited for me, the last and furthest grandchild to visit, and for his room to fill with family as he spoke his last words and slipped quietly from us.

 

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Too, the country is quiet, and I get to spend my day (and yesterday) looking out any window onto wide open pastures and birds singing and dancing their dance.

What this has to do with curry, I don’t for sure know, other than a simple and easily adaptable curry such as this has been my long time go-to for comfort, for taste, for turning whatever I have into something special and pleasing to everyone. It’s the food version of eternally positive, and a dish no matter the vegetable or bean adaptations, seems one can never mess up.

 

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Go-To Coconut Curry, serves 4-5
I used cooked mung beans, broccoli, white “spring” turnips, and frozen peas in this version, and I encourage you to use whatever you have, is in season, or are particularly enjoying just now. 

1 Tbs. coconut oil
1 large onion, diced
3 cloves garlic, minced
1 hot green chili pepper, diced
4 cups chopped seasonal vegetables
1/8-1/4 tsp. cayenne powder (adjust according to taste)
3/4 tsp. cumin
1/2 tsp. chili powder
3/4 tsp. ground coriander
1 tsp. salt
1/2 tsp. turmeric
1 Tbs. fresh ginger, finely grated
1 can full fat coconut milk
1-2 cups water, as needed to thin
2 cups cooked beans
2 cups dark greens, chopped
1/4 cup raisins
2 Tbs. lemon juice
fresh cilantro, to serve
cooked long grain brown rice or buckwheat, to serve

  • In a large deep pan over medium heat, warm oil, moving around the pan to coat the bottom evenly. Toss in the chopped onions, garlic, and chili pepper. Stir and let cook for about 8-10 minutes, until the onion and pepper are soft.
  • Then stir in the other vegetables and cook until they are tender.
  • Add the spices. Give them a minute or so to toast and then pour in the coconut milk, water, beans, greens, and raisins. Stir everything together and let the flavors meld for 5-10 minutes more.
  • Pour in the lemon juice, adjust seasonings to taste, and enjoy with rice or buckwheat and cilantro.