I’m “Cookin’ with Gas!” and a Recipe

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Sweet Potato, Black Bean and Kale Enchiladas with Green Tomatillo Salsa “They’re not good, they’re GREAT!” -Marv Solganik

My kitchen renovation is finished (well, almost, but it’s nothing that’s stopping me from cooking like mad and having parties). I’m so glad we were able to find the companies that specialize in kitchen renovation melbourne area and similar, and take inspiration from them. We wouldn’t be where we are now without those awesome designs. It’s been tough but we can finally see light at the end of the tunnel! From choosing between the best induction hob and gas burner to choosing cabinets and paint, it’s certainly been a journey but I am so pleased with the results. I’m so glad about my new kitchen, I really like the design of it. I would recommend that anyone thinking about a kitchen renovation goes ahead with it. It’s made such a difference. Perhaps this Sudbury Design Build company could design and build your new kitchen! Consider it. I can see myself creating so many new recipes in these 4 walls. Thank you to all of the wonderful HGK readers who stuck with me through my recipe dry spell. You won’t be disappointed! I am on the warpath.
I love the sound of gas igniting a burner. That’s probably because I have been cooking with electric for the past 4 years. And most of the 7 years before that. So it’s been mostly electric for over a decade. Why have I changed? Control. With electric, you have little control over the heat. With gas, you have a lot. That doesn’t mean that electric isn’t good though. Induction hobs especially can be much safer if you have little ones because they don’t heat up until you place an induction saucepan on them. That means no burnt hands, no teatowels in flames and no melted tubs. It’s easy to install an induction hob too. An electrician like SALT Light & Electric’s electricians in Lago Vista can help you to install it and it can be up and running in less than an afternoon. Gas hobs are a bit more complex with all the gas pipes and valves, but now my kids are a little older I trust them around the flames. Plus, a roasted marshmallow every now and then couldn’t hurt anyone, could it?

I have been spending every spare minute I have in my kitchen. I almost feel like I have to give it a nickname. It’s definitely a “she.” She is very feminine, really. Classic. Retro. Large. With an industrial element. So I need a name that reflects all of those qualities. Got any ideas?

So what was the first thing that I whipped up in Bessie (if that’s what we are going to call her . . . I’m not sure)? A recipe inspired by Gena Hamshaw at Choosing Raw, of course! As many of you know, it is rare that I create an original recipe. What I am really good at is tweaking recipes to fit within the Nutritarian framework, or at least be as Nutritarian as I can get them to be. I love the brilliance of adding Blackstrap Mollasses to vegan enchiladas in Gena’s recipe. It’s a great source of iron and as all of us Nutritarian’s know, iron is something we should keep an eye on. And vegan enchiladas are hearty, crowd pleasing dishes. You really can’t go wrong with that.

Sweet Potato, Black Bean and Kale Enchiladas with Green Tomatillo Salsa
Inspired by this recipe by Gena Hamshaw
Serves 8-16, depending on how much other food you are serving!

Printable Recipe

2 jars green tomatillo salsa (at least 20 oz. total)
5 large sweet potatoes (or 8 regular ones), peeled and cut into large cubes
1 large yellow onion
2 8 oz. packages sliced mushrooms
4 packed cups chopped kale (you could even use more)
2 cans black beans, or 4 cups freshly cooked
6 tbsp blackstrap molasses
2 tbsp tahini or almond butter (optional, but makes the filling nice and creamy)
1/2 cup fresh cilantro, chopped
4 tbsp lime juice
1 tsp salt (to taste)
2 tsp cumin
4 tsp chili powder
Black pepper to taste
8 large whole grain tortillas (with sides trimmed off) or 12 small corn tortillas
1 cup or so Daiya pepperjack or cheddar cheese (optional)

Pre-heat oven to 350 degrees.

Boil a large pot of salted water, and add the sweet potatoes. Cook till they’re fork tender, and drain. Transfer to a very large bowl.

Saute onion with a few tablespoons of vegetable broth. Add broth as needed during saute process. When they’re tender and light brown, add the mushrooms and kale and stir. Cook, stirring frequently, until kale is tender.

Mash sweet potatoes, but leave them a little chunky. Add cilantro, black beans, molasses, tahini or almond butter (if using), lime juice, salt, cumin, chili powder, and black pepper, and stir.

Coat the bottom of a 9×13 casserole dish with tomatillo salsa.

Assemble your enchiladas by rolling about 1/8 of the filling into each of your large tortillas (adjust proportions if using small corn tortillas) and laying them side by side into the baking dish. Cover them with the rest of the the tomatillo salsa (they’s supposed to be smothered).

Bake for about 30 minutes. Remove from oven and sprinkle with cheese. Return to oven and bake until cheese has melted and enchiladas are hot (if you make the enchiladas ahead and refrigerate them before baking, you’ll need to bake them for at least 45-60 minutes before the cheese step).

So what do you think would be a good name for my kitchen?