Tag Archives: cayenne

Veggie Enchiladas

As an ode to the fact that at this moment I’m in Bahia de Los Angeles in Baja, Mexico, here’s a recipe for enchiladas! And make extra! I ate my two and wanted more. They were so delicious!

Vegetable Enchiladas

For sauce

  • 1 clove Garlic, minced
  • 1/2 small Yellow Onion, chopped (as small as possible)
  • 1 1/2 tsp. Chili Powder
  • A couple shakes each: dried oregano, dried basil leaves, cayenne pepper, paprika, cumin
  • 1/4 cup Tomato Sauce
  • 1/4 cup Salsa
  • 3 tbsp. Water

For enchilada:

  • 2 Whole Wheat Tortillas
  • Organic Mexican Cheese
  • Veggies, chopped (I used bell pepper and onion but that’s all I had)

Cook the sauce first by sauteing the garlic and onion until the onion is just starting to brown. Add the tomato sauce, salsa, and water and turn heat to a simmer. Add all of the spices and let simmer for at least 5 minutes (the longer the better). Meanwhile, saute the vegetables you will be using in your enchilada. Place them in the tortillas and roll up. Place them into a pan (fold side down). Top with the sauce and bake at 350 degrees for about 10 minutes (or until heated through). Top with cheese and bake until it melts (about 2 minutes).

ECO-BENEFITS

  1. Using vegetables allows you to cut back on the amount of cheese you need to get a great flavor (same with all of the spices). Plus you can get spices and vegetables organic.
  2. Because this doesn’t call for specific vegetables, you can pick those that you can find local and in season.
  3. The sauce gives the same heartiness to the enchilada that you get with meat enchiladas without the meat! I recommend making it with extra chili powder if you can handle it! And topping it with organic local avocado can help cut back on the heat from the chili powder if you can’t.
  4. Whole wheat tortillas take less processing than their refined flour counterparts.

Eggs

So… I’ve talked about how animal proteins are worse for you than vegetable proteins. I know you know this. Therefore, when I do talk about animal protein I’m going to tell you how to keep them more eco-friendly for those days that you just want eggs.

I’ve been really longing eggs. There’s no way else to put it. And although I tried to put it off, the craving struck at midnight while I was finally trying to write my 8-10 page paper (luckily only the rough draft is due tomorrow). So… as a way to put off writing just a little bit longer (and as a hope that maybe my writers block would go away), I made myself a rosemary egg salad burrito. I’m definitely going to spare you the pictures (it wasn’t pretty–>and I didn’t want to wake up my roommate who had finished her paper just to get my camera) but it taught me a lesson (and it was pretty darn good)–> sometimes you can’t put off a craving because it’ll just get worse and worse and you’ll end up with a rosemary egg salad burrito. So… like I said: here are some ways to “green” up your eggs for the times you get those cravings–>and so you don’t put them off until it’s too late. (And I’ll even add my recipe at the bottom of this post after the ‘real’ recipes just in case someone out there is dying to try it… or just really gutsy.

  • LOCAL AND ORGANIC!!!!! Especially in the case of animal proteins these are two key words you should follow! Head to the local farmers market. The eggs are so delicious too! You really don’t know what you’ve been missing.
  • Organic eggs mean that the chicken hatching them has been fed a solely organic diet (and I know you know by now the environmental benefits of organic produce… no chemical fertilizers, etc.)–>if your organic eggs are flying from far away in the world, however, it’s probably better to settle for non-organic or else you’ll be part in the waste of a lot of fossil fuel.
  • Get cardboard egg cartons instead of the styrofoam ones. Styrofoam is not biodegradable!
  • Add extra vegetables to animal protein dishes so that less animal protein goes a long way.
  • Cut back on animal products. You can definitely still eat them, eat a little less than you regularly eat. If you used to eat 5 eggs a week, eat 2 or 3.
  • And good news: of animals, chickens are one of the greenest “in terms of manure waste and inputs” (Go Green Get Lean-Kate Geagan). Thank goodness we don’t get eggs from cows!

Here are some egg recipes for your tasting pleasure:

Veggie Frittata (w/ extra veggies)

  • 1/4 Onion, chopped
  • About a cup of any Vegetables you would like: I used Broccoli, Red Bell Pepper, and Zucchini.
  • 2 Eggs
  • Salt and Pepper to taste
  • optional: Organic Cheese

Saute the onions until transparent and then add the other vegetables. Cook until tender. Meanwhile, beat the eggs with salt and pepper. If you want cheese add it to the eggs and beat again. When the vegetables are tender, cook them until almost dry and then pour eggs over the top and cook through. Flip over and finish cooking.

Curried Eggs

  • 2 eggs, hard-boiled and quartered
  • Coconut milk (I added a little too much but I love coconut so add to taste)
  • 1/4 onion, chopped
  • 1 clove garlic, chopped
  • 1 tsp. fresh ginger, chopped
  • ~6 almonds, chopped
  • A dash of turmeric, cayenne, and coriander
  • Curry powder
  • 1 Tomato, diced
  • 1 cup Wild Rice, cooked

Saute the onion until transparent and then add the ginger, garlic, almonds, turmeric cayenne, and coriander. Add a little bit of water so it’s a little bit pasty.  Pour in coconut milk and then add tomatoes and eggs. Place on top of wild rice.

(It tasted good. Just forgive the picture)

Finally: What you’ve been waiting for: The Rosemary Egg Salad Burrito

  • A hard-boiled ORGANIC egg, cut into cubes
  • 1/2 sprig of organic Rosemary, chopped
  • Paprika
  • A squirt of Mustard
  • A spoonful of Vegenaise
  • A tiny squeeze of Lemon Juice
  • Cabbage, chopped
  • A Whole Wheat Tortilla

Mix the egg, rosemary, paprika, mustard, Vegenaise, and lemon juice in a bowl. Place on whole wheat tortilla and top with cabbage. Don’t judge me. The craving hit and I raided the fridge and it tasted darn good. 🙂