<< HELLOkatey >>: April 2010

27.4.10

Can we go here right now?

I can smell the clean air, feel the cold metal of the vw camper van and the dusty nylon of the tent. I can hear the crunch of pine needles under my feet and taste the smoky tofu dogs.

Camping can't come soon enough.
(via A Desert Fete)

Our Backyard is Coming Together

Our backyard is really starting to come together. I have been so drawn to 60's wire framed lawn furniture. It is spendy, but only because it is so well designed and will last forever. Egg chairs are something I've been coveting for a while now but never have I seen this wire version. Perfection. Im on the hunt.

Via Ascot Friday

Portrait Inspiration

I love this photo. I love the couple in love. I love the floral fabric background. I love how all you can see is the floral fabric background. I have this idea...do you think those fabric depots would be a good place to snap quick portraits? Do you think they'd notice or mind if a couple people in the home decor department started pulling down the highest rolls to use as backgrounds and stood on the fabric and just took a couple quick shots? Hmmmmmmmmmmmmmmmmmmmmmmm

Father and Daughter

This reminds me of my dad and me...I love it.

(From Hollister Hovey via Cup of Jo)

WHAT I MADE TONIGHT: Black Bean and Sweet Potato Enchiladas

I made a delicious batch of enchiladas tonight from the below recipe. Black Bean and Sweet Potato Enchiladas. So much more satisfying than plain cheese enchiladas. Mine weren't made with vegan sour cream and I added cheese. Im vegetarian but definitely not vegan.

Black Bean and Sweet Potato Enchiladas

By Cathe Olson

This delicious meal is high in protein, vitamin A, and iron. If you're in a hurry, you can use prepared enchilada sauce instead of making your own.

Ingredients:

2 teaspoons oil
1 small onion, diceddiced
2 sweet potatoessweet potatoes, diced (about 2 1/2 cups)
2 cups or 1 (15-ounce can) cooked black beansblack beans with a little cooking water
2 cups chopped greens (kale, spinach, etc.)
Sea saltSea salt and black pepper to taste
2 cups Enchilada Sauce (recipes follows)
8 large whole grainwhole grain flour tortillasflour tortillas or slices mountain bread, or 10 to 12 corn tortillascorn tortillas
8 ounces nondairy sour cream

Preheat oven to 375ºF. Heat oil in large skillet. Add onion and sauté 5 to 10 minutes or until soft. Add sweet potatoes. Cover and cook about 10 minutes or until tender. Stir in beans and greens. Cover and heat about 5 minutes until greens are wilted. Add a little water if necessary to prevent scorching. Season with sea salt and pepper to taste.

Cover bottom of 9 x 13-inch baking dish with about 1/3 cup of enchilada sauce. Place tortillatortilla or mountain bread on flat surface. Scoop a line of filling across the width of tortilla or mountain bread about 2 inches from the bottom. Spoon sour cream across filling. Roll enchilada up and place in pan, seam side down. Repeat until all filling has been used. Cover enchiladasenchiladas with remaining sauce. Cover pan and bake 20 minutes.

Makes 8 servingsservings

Cathe Olson is the author of the new nondairy ice cream cookbook: Lick It! Cream Dreamy Vegan Ice Cream Your Mouth Will Love, as well as Simply Natural Baby FoodSimply Natural Baby Food and The Vegetarian Mother's Cookbook. Visit Cathe's Web site at www.simplynaturalbooks.com and her blog at http://catheolson.blogspot.com.