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Sweet Potato Baked Taquitos

3/29/2020

Quarantine cooking is well under way at our home. As much as I am missing my favorite sit-downs in Albuquerque, it's been so much fun getting back in the kitchen and cooking for my family. Being in the kitchen is something that nourishes me, and nourishment is all we can seek right now.

I encourage you during this time to explore and experiment. Food brings people together. The kitchen and dining table are where some of the best family memories are made. Take time to be with these moments. They won't be here forever.

I hope you enjoy these taquitos as much as my family did.

Ingredients:

3 tbsp avocado oil
1 tsp cumin seeds
1/2 red onion, chopped
2 sweet potatoes (medium size)
1 zucchini, chopped
1 bunch asparagus, chopped
Trader Joe's Everything but the Eloté Seasoning
Ground cumin powder
Cracked Black Pepper
Salt to taste
Chipotle Seasoning
Your favorite flour tortillas
Ghee

Directions:

Pre-heat oven to 350 degrees.
Take a baking tray, and cover the bottom with oil.
Steam the sweet potatoes in a pressure cooker or boil them in some water.
In the meantime, warm the oil in a large pan. Add in cumin seeds. Wait until the seeds start crackling a little.
Add in onions, and sauté. You want them to be almost translucent.
You will add the sweet potatoes first with the onion. Mash them well so that they get incorporated with the onion.
Next, add in the rest of the vegetables, and cook well.
Once the veggies are cooked, add in all of the seasonings. Flavor is up to you! Have fun with this part. Add as little or as much as you would like. Make sure you can taste the natural flavors of the vegetables still.
To fill the enchiladas is pretty easy. You will lay the tortilla flat, and place the stuffing right in the middle of the tortilla.
Roll the tortilla like you would a normal burrito, and place it in the tray.
Once your tray is full, you will literally douse all of the rolls with ghee. Be liberal. I promise, here, the more the better! :) Sprinkle a little seasoning on top for a little extra
Bake in the oven for 13-17 minutes. Your tortillas will turn a nice golden brown color on the outside, making them nice and crispy.
Serve with your favorite dipping sauces--guac, salsa, aioli, sour cream--whatever you and your family enjoy!

May your home be filled with aromas of love and nourishment,
Nishita

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Green Chutney

3/8/2020

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You know I've been reading a lot of funny memes about how we all hate the back story of how people get to certain recipes, and no reason to profess my love for cilantro. So, in honor of these funny and completely relatable memes... here's a super easy chutney recipe to keep in your fridge.

On one single note though, I really like simple foods with a big bold flavor! So have a piece of toast and throw on this chutney. Make plain oats and spoon in some of this chutney. I mean, really the options are endless! Enjoy my friends!

Ingredients:

3/4 cup Roasted (Unsalted) Pumpkin Seeds
3/4 cup Raw Cashews
1 cup Shredded Coconut
1/2 cup Cumin Powder
4 bunches Cilantro
4 tsp salt
2 Anaheim peppers
Juice of 1 blood orange (or citrus of your choice)
Juice of 1 lime
Water as needed

Directions:

Everything into a blender and blend away!
Add as much water as needed based on your desire for how thick you want your chutney.

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Vegan Chocolate Cake

8/24/2019

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The classic, delicious, chocolate cake. Easy to come by, difficult to create the moist, decadent, fluffy texture we all seek. But, I think I've done it. I don't wish to belabor the point. Chocolate cake is good. This one is delicious.

Ingredients:

1 3/4 cups all purpose flour (As a note, I always use organic, unbleached, unprocessed flour. If you can find a whole grain one, even better!)
1/4 cup oat flour
3/4 cup cocoa powder
3/4 cup turbinado sugar
1/4 cup monk fruit sugar
1 tsp salt
1 tsp baking soda
7 tablespoons oil (Sunflower oil is our cooking oil of choice, so is the most readily available in our home)
2 tsp vanilla extract
1 tbsp white vinegar
1 1/2 cups water
Walnuts
Chocolate Chips

Directions:

Pre-heat oven to 350 degrees.
Line a 13-inch cake pan with parchment paper and grease.
Sift the all purpose flour, oat flour, and cocoa powder into a bowl.
Add in both sugars, salt, and baking soda. Combine well to maintain a clump-free powder.
Slowly incorporate the oil, and again try to mix in to the best of your ability.
Next add in the vanilla extract and white vinegar.
Slowly stir in the water, 1/2 cup at a time. The mixture will be a little bit more liquid-y than you are used to. That's okay! :)
Pour the batter into the cake pan.
Top the batter with as many walnuts and chocolate chips as you like.
Bake cake for 30-40 minutes (depending on strength of your oven). Your toothpick should come out clean.
Once your cake is done, transfer onto a cooling rack or the final plate. Allow your cake to cool.
Finally, top with more walnuts & chocolate chips (as many as you want!!!).
Dust with powdered sugar.
Serve with your favorite scoop of ice cream!
Devour and enjoy.

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