Category: Dinner

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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Fall Harvest Soup

11/3/2018

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Change of seasons has finally arrived. It's actually cool enough in Texas to need a light sweater for most of the day. Of course, this means that vata season has already started, or will start soon depending on where you live. And, we all know what the means! My favorite fruits and veggies are finally here: persimmons, hearty squashes, root veggies, pumpkins, pomegranate, any other "p" vegetable/fruit you can think of.

I naturally start craving warm, hearty, soupy foods. I've learned that it is my body's way of telling me to start slowing down, take time to breathe, nourish and care for your body.

It's amazing how our body's internal environment can harmonize perfectly with what is going on outside, if we allow it to. All we have to do is stop and listen.

With all of that being said, I made this super fantastic fall harvest soup yesterday for my family. It was simple, warming, and just what we needed for a cozy Friday night in. Enjoy this amazing one-pot soup, with minimal effort, and only 15 minute prep time!

As a quick side note: I used our Instant Pot to make my soup in, but you can very easily use a Dutch oven, crock pot, or any other big pot you like.

Ingredients:

3 tbsp oil of your choice (I use avocado)
1 small onion, diced finely
1 small-medium size cinnamon stick
3-4 bay leaves
4 carrots (I used rainbow carrots), chopped
1 small leek, chopped
4 stalks worth of kale leaves, torn
1-2 cups portobello mushrooms, chopped
3/4 cup wild rice
4 cups vegetable stock
4 cups water
1/4 cup almond milk
1 heaping tbsp ghee or organic butter
Salt & pepper to taste
Crushed red pepper (for a little kick)

Directions:

In your cooking vessel of choice, warm the oil over a low-medium heat. Add in the diced onions, bay leaves, and cinnamon stick.
Once your onions are slightly translucent, add in your carrots, leek, and mushrooms. Continue to sauté the veggies until the carrots soften slightly. Next add in the kale.
Pour in the vegetable stock, water, and then add in the rice.
Close the lid of your pot, and let everything cook for 30-40 minutes. (It will depend on what type of cooking pot you are using). You want to make sure that the rice and carrots are fully cooked.
After everything is cooked, add in the almond milk and ghee/butter. This will add creaminess to your soup.
Finally, you want to season it with salt, pepper, and crushed red pepper--all to your liking. I personally go easy on the salt and add in more of both peppers. A little extra heat this time of year isn't a bad thing.

Enjoy this super yummy, simple, and extra nourishing meal.

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Sweet Potato Baked Taquitos

Fall Harvest Soup

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