Sauted Mushrooms

I was avoiding posting this for a while because I couldn’t remember what I found the recipe, but I finally recalled that I watched a video for it – so thank God for Youtube history searcher!

I used a lot of mushrooms in my dishes during lent, and I had a lot of button mushrooms the day I made this side dish. It’s a relatively simple recipe and, even better, is you can visually follow along with the video. Enjoy!

P.S. Don’t forget you can follow me on Instagram for more photography! @vivianapodinaphotography

Advertisements

Buddha Bowls: The Easiest Meal Ever

I don’t recall how I came across Buddha Bowls in the first place, but it was probably while browsing Pinterest a few months ago. I was immediately drawn to the rich colors of all the vegetables together and, since it was Lent season, the easiness of making them.

As for why they’re called Buddha Bowls, the best thing I could find was this article, where writer Rachel Tepper Paley delves into the composition of the bowls and interviews an Instagrammer. This part stuck out to me as the most “informative”, as far as informative goes for the title of the article.

At their core, Lein said, Buddha bowls are about “balancing the different types of food that you eat,” and not eating too much of any one thing.

Essentially, Buddha Bowls consist of one type of grain (quinoa, rice, bulgar, etc), greens (kale, spinach, lettuce, arugula, etc), healthy carbs (chickpeas, beans, etc) and veggies (carrots, broccoli, tomatoes, literally whatever). As you can imagine, the possibilities are basically endless.

I made a relatively simple version using Qrunch quinoa burgers and roasting chickpeas in turmeric. I will say that in these photos, I used broccoli, but I’ve also used thinly sliced red cabbage drizzled with EVOO and vinegar and it’s soooo good. I also made tzatziki sauce from scratch Recipe below!

Ingredients

1 Qrunch quinoa burger
1 fat carrot
1 handful broccoli
1 can chickpeas
turmeric powder
spray oil
salt and pepper

Directions

  1. In a pan, fry your quinoa burger until cooked through. Make sure to spray the pan beforehand to avoid sticking. Crush with a utensil once done and set in your bowl.
  2. In another pan, cook your chickpeas with turmeric powder, salt and pepper. Spray your chickpeas with spray oil so they don’t stick to your pan while they’re cooking.
  3. Steam your broccoli by boiling water in a pot, place your broccoli in a strainer, and cover with a pot lid. Let sit until your desired firmness. I like mine on the crunchier side. Plus, I like to not kill off all of the vitamins and minerals in my food.
  4. For the carrot, in the photos you can see I’ve chopped it, but grating your carrot will create a better texture contrast and be easy to eat. Grating your carrot will also allow its juice to come through and give the dish a little moisture.
  5. Assemble, eat!

Bonus: Tzatziki Recipe

4 tbsp Chobani plain greek yogurt
1/4 cup finely diced cucumber
handful fresh dill
juice from 1/4 of a lemon
3 cloves garlic, finely diced or grated
salt and pepper to taste

1. Combine all ingredients, refrigerate, serve.

P.S. Don’t forget you can follow me on Instagram for more photography! @vivianapodinaphotography

Vegetarian Enchiladas

Generally when I have the weekend off, I have the urge to get creative in the kitchen and this weekend is no exception.

Yesterday I made vegetarian enchiladas because I’d been thinking of attempting enchiladas for literally months now, and also I felt the desire to get culinarily crafty. My family gobbled this stuff up within the night, so it’s definitely been approved by at least 4 people.

They were SUPER easy to make, and I definitely want to share the recipe with you guys, so check it out below. I should note that I used 2 cans of beans, but that’s only because I couldn’t think of what else to use, and while they were cooking I thought “corn, damnit!“. So feel free to use corn.

Ingredients
– 8-12 small corn tortillas
– 2 cans of beans, red and/or black (or 1 can beans, 1 can corn)
– 1 small can of diced green chiles
– 1/2 small can diced pimiento peppers
– 6 stalks green onion, diced, divided in half
– 8 oz (1 bag) mexican cheese, divided in half
– 1 bag Frontera green chile enchilada sauce

Directions
1. Drain all canned ingredients.
2. In a bowl, combine beans, corn, diced green chiles, pimientos, 3 stalks diced green onion, 4 oz mexican cheese.
3. Wrap tortillas in plastic, heat them in the microwave for 30 seconds until steamy.
4. Stuff tortillas with veggie mixture, fold on themselves, then place them flappy side down in a Pyrex dish. If you have leftover mixture, stuff it in the opening spaces between enchiladas.
5. Top with enchilada sauce, remaining 4 oz cheese and the other diced green onion stalks.
6. Bake at 375 F for about 20-25 minutes, until cheesy is melted and bubbly. Serve with sour cream, salsa, and/or guacamole.

DSC_0047copy