I’ve been eyeing a recipe for vegetarian enchiladas from my Tassajara cookbook for a while now, and this past week when I saw this picture from a friend, I knew I had to get my butt in gear and make a huge batch of enchiladas to enjoy now and later. Of course, right before I embarked upon my mission, I had to see this recipe for enchiladas with a carrot sofrito, and out the door went my simple enchiladas filled with potatoes, carrots, and kale, and all sorts of new fillings started dancing about in my head. One might say the enchilada stars had aligned, and thus this recipe was born. (more…)

Filed under:
Dairy free, Dinner, Gluten free, Mexican, Prep for Later Use, Vegan, Vegetarian by Courtney

This weekend it didn’t take me too long to figure out what to do with all of the zucchini that came in. “Stuffed zucchini!” I declared and went off to the store to procure the ingredients I would need.

I forget how I happened upon this original recipe from Giada de Laurentiis for stuffed zucchini and bell peppers, but I’m glad I did because it introduced me to the world of stuffing vegetables besides peppers.

I’ve made both her version (slightly adapted*) and a vegetarian, mushroom-stuffed version because I had some left over portobello mushrooms. I loved both, so they’re both in my repertoire now. Get the recipe for my mushroom-stuffed version below. (more…)

Filed under:
Dinner, In the Garden, Italian, Prep for Later Use, Vegetarian by Courtney