Tag Archives: dinner

Chipotle Pumpkin Vegan Chorizo Enchiladas

14 Nov

Happy winter running season! It might only be November, but the race season is over, the temps have dropped drastically, and I’m already planning next year’s race schedule.

Chipotle Pumpkin Vegan Chorizo Enchiladas | xtinaluvspink.wordpress.com

But there is so much running to do over the next few months, and that calls for a comforting, protein-packed meal to carry us through.

Chipotle Pumpkin Vegan Chorizo Enchiladas | xtinaluvspink.wordpress.com

New shoes! Instantly in love with these Brooks Launch 4 kicks.

These enchiladas are full of flavor and nutrients. Wrapped in Toufayan’s whole wheat wraps, they combine freshly-roasted pumpkin with spiced soy chorizo for a hearty meal that will heat you up after any chilly run. The chipotle enchilada sauce is a breeze to make and elevates these to another level entirely.

Chipotle Pumpkin Vegan Chorizo Enchiladas | xtinaluvspink.wordpress.com

Chipotle Pumpkin Vegan Chorizo Enchiladas

Serves 5

  • 1 tbsp coconut oil
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 C cooked, cubed pumpkin
  • 1 package soy chorizo (I like Trader Joe’s brand)
  • 5 large sprouted grain wraps or tortillas
  • Raw or roasted pepitas

Enchilada Sauce

  • 1 15 oz can diced tomatoes
  • 1/2 tbsp olive oil
  • 2 tbsp hot water
  • 3 chipotle peppers in adobo sauce + 2 tbsp of the adobo sauce
  • 1 tbsp paprika
  • 1 tsp oregano
  • 1 tsp fresh black pepper
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp sea salt

Preheat oven to 350. Grease a 9×13 glass baking dish and set aside.

Heat coconut oil in a saute pan and cook the onion, pepper, and pumpkin 5-7 minutes. Add in the soy chorizo and cook another 5 minutes.

To make the sauce, use your blender to puree all sauce ingredients together until completely smooth.

To assemble the enchiladas, spoon about 1/4 cup of the sauce over the bottom of the greased glass dish. Scoop 1/5th of the cooked veggies into the center of a tortilla. Wrap up and place seam-side down into the dish. Repeat with the remaining veggies and tortillas. Pour the rest of the sauce over the enchiladas.

Cover with foil and bake at 350 for 10 minutes. Remove foil and return the dish to the oven for another 5 minutes.

Chipotle Pumpkin Vegan Chorizo Enchiladas | xtinaluvspink.wordpress.com

Coconut Curry Roasted Pumpkin and Veggies

6 Nov

Last week marked the five-year anniversary of this blog! I recently re-read my first blog post, which laid out the expectation that over time, I’d figure out the focus of my posts. And while that has consistently been around recipes, the types of recipes have changed drastically overtime, just like I have.

A lot has changed in my life during the last five years. Currently, I’m a single lady loving life and diving fully into my work, friendships, and hobbies. I love cooking and baking, homebrewing, running and racing, salsa dancing, and all of the nerdy fandoms I’m a part of. I love the creative outlets I have designed in life, and will continue to use this blog as one of them.

So, without further ado, please enjoy this simple yet flavorful vegan Coconut Curry Roasted Pumpkin and Veggie bowl. It’s packed with all the goodness of autumn and all the nutrients you could want. It’s warming, comforting, and will leave you feeling satisfied.

Coconut Curry

Coconut Curry Roasted Pumpkin and Veggies

Serves 3-4

  • 2 tbsp avocado oil
  • 2 C cubed, cooked sugar pumpkin or other squash
  • 1 medium onion, chopped
  • 1 zucchini, chopped
  • 1 bell pepper, chopped
  • 4 stalks celery, chopped
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • sea salt and black pepper, to taste
  • 1/2 C + 4 tbsp canned coconut milk, divided
  • 1 tsp cayenne powder
  • Hot sauce, to taste
  • Large whole grain tortillas or cooked grain of choice

Preheat oven to 375. Line a large, rimmed baking sheet with parchment paper or a silpat mat and set aside.

In a large bowl, combine the cooked pumpkin and chopped raw veggies. Toss with oil, curry powder, garam masala, salt, and pepper. Spread out onto the prepared baking sheet and roast for 20 minutes at 375.

If you want to serve this over grains, now is the time to cook them. Quinoa, brown rice, farro, or any other grain would pair well here. You can also serve these as a burrito in a large wrap of choice.

Once the veggies are roasted, transfer them back to the bowl you used earlier and stir in the coconut milk and cayenne powder. Spoon atop cooked grains in a bowl, or into a warmed tortilla. Use hot sauce as desired, and enjoy!

Baked Whole Wheat Spinach Gnocchi with Sun-Dried Tomato Pesto

12 Oct

Disclaimer: BrightFarms compensated me for my time to review their lettuce greens, and also provided a gift card to share with my readers to try the products as well.

It’s been more than a week doing the October #Unprocessed challenge, and it sure has been a challenge! Before I get into this recipe for Baked Whole Wheat Spinach Gnocchi with Sun-Dried Tomato Pesto, here are a few revelations I’ve made so far:

  • Why the heck does a jar of salted peanuts have wheat, soy, and milk in the ingredients?! It was a late-night snack attack, and salty peanuts sounded perfect, until I took a closer look at the label and saw a plethora of unnecessary ingredients. Tossed those out immediately!
  • Lunch at work is hard. We’re provided lunch in my office (which is super awesome!), but they’re not cooking under the same standards as I’m following during #Unprocessed. Lunch has basically been reduced to raw and cooked vegetables, and soup if they make a vegan one.
  • Special lunch at work is even harder! One of the teams I support is having a long meeting over the lunch hour, so the manager graciously offered to bring in lunch for everyone. Being vegan is hard enough in those situations, so being vegan AND unprocessed makes it nearly impossible. While everyone enjoys hot pizza, I’ll have to bring in lunch for myself and get all the questions.
  • Sometimes, a muffin goes a long way 🙂 I baked for that same team last week – vegan peach cornbread muffins. One of my teammates doesn’t eat eggs, and was elated to learn that the muffins were egg- and dairy-free.

With all of that in mind, I have been cooking a LOT more for myself. I don’t keep snack foods in the house (unless you count jalapeno-stuffed green olives, which I’m totally obsessing over at the moment), and even the bread I indulge in is homemade! Real food, made with fresh ingredients, is my tune.

Baked Whole Wheat Spinach Gnocchi with Sun-Dried Tomato Pesto | xtinaluvspink.wordpress.com

That’s why I created a from-scratch recipe with BrightFarms greens. BrightFarms is the leader in local salad greens in Wisconsin, grown in a local greenhouse farm in Illinois, which is designed to conserve land and water, eliminate agricultural runoff, and reduce greenhouse gas emission from transportation. AND, the farm creates green-collar jobs for local farmers, keeping more dollars in the community. Their mission states that they strive to improve the environmental impact of the food supply chain and encourage the consumption of whole and fresh foods.

Baked Whole Wheat Spinach Gnocchi with Sun-Dried Tomato Pesto | xtinaluvspink.wordpress.com

Whole wheat spinach gnocchi are ready for the oven!

Scroll to the bottom of this post for details on how to win a $25 grocery store gift card, provided by BrightFarms!

You may not know this, but gnocchi is my absolute favorite Italian dish. Properly made gnocchi melts in your mouth and is coated with the most scrumptious sauce, be that tomato-based, creamy, or pesto. I wanted to develop a gnocchi recipe that’s not too difficult, full of flavor, and made with fresh, local ingredients.

Enter: Baked Whole Wheat Spinach Gnocchi with Sun-Dried Tomato Pesto. This version uses Russet potatoes grown in Wisconsin, whole wheat flour, and BrightFarms baby spinach. A simple swap of flaxseed gel for the traditional egg used to bind the dough makes these gnocchi vegan. They’re then baked (rather than boiled) to retain their texture and avoid any disintegration. Once boiled, the gnocchi are tossed in a freshly made pesto sauce, made with BrightFarms basil, locally grown sun-dried tomatoes, homegrown fresh tomatoes and parsley (from my Opa’s garden!), balsamic and red wine vinegars, and nutritional yeast to make it vegan (in place of parmesan).

Baked Whole Wheat Spinach Gnocchi with Sun-Dried Tomato Pesto | xtinaluvspink.wordpress.com

These gnocchi are so soft, they melt in your mouth!

A tip for the best gnocchi: bake, don’t boil the potatoes for the dough. Boiled potatoes retain extra water, which then requires the use of additional flour in the dough, which is not ideal. Baked potatoes are drier and will not need extra flour.

Baked Whole Wheat Spinach Gnocchi with Sun-Dried Tomato Pesto

Serves 6

For the gnocchi:

  • 2 lbs Russet potatoes
  • 5 oz fresh baby spinach, stems removed (weigh after removing the stems)
  • 3/4 tsp sea salt
  • 1 C whole wheat pastry flour
  • 1 tbsp flaxseed meal mixed with 3 tbsp warm water

Preheat oven to 350 degrees. Scrub and wash the potatoes and wrap them well in aluminum foil. I wrapped several together into one sheet. Place the wrapped potatoes on the middle rack of the oven and bake for 60 minutes.

While the potatoes bake, skip down to the pesto recipe and prepare that!

Once the potatoes are baked, remove them from the oven and unwrap the foil. Let cool on a wire rack. Leave the oven on!

Place the destemmed spinach in a large bowl and cover with boiling water; let wilt for a few minutes. Then, lay a clean tea towel in a colander and drain the spinach into it. Use the towel to squeeze out ALL the water from the spinach – you want this as dry as possible! Roughly chop the spinach and place it back into the bowl it was wilting in (be sure to dry this off first).

Carefully peel the potatoes and discard the skins. Roughly chop the potatoes and add them to spinach.

Use a hand mixer to blend the potatoes together with the spinach, but be careful not to over do it – just blend until the potatoes have broken down so there aren’t chunks. Add in the salt, flour, and flaxseed meal and use a wooden spoon to mix until just combined.

Sprinkle a bit of flour on a clean, dry work surface. Scoop about a half cup of the dough into your hands and form a cylinder out of it. Then gently roll it into a rope, a half inch thick. Use a butter knife to cut off half-inch pieces. Transfer these pieces to a parchment-lined baking sheet and repeat with the rest of the dough. Make sure the gnocchi do not overlap – leave them in a single layer.

Bake the gnocchi at 350 for 20 minutes.

For the sun-dried tomato pesto:

  • 4 oz sun-dried tomatoes
  • 1/2 C packed fresh basil, stems removed
  • 2 tbsp fresh parsley, stems removed
  • 4 cloves fresh garlic
  • 1/4 C walnuts
  • 1/2 small yellow onion, chopped
  • 1/3 C crushed tomatoes (fresh is best, but canned will work)
  • 1 tbsp tomato paste
  • 1/4 C balsamic vinegar
  • 1/4 C red wine vinegar
  • 1/2 C extra virgin olive oil
  • 1/2 C nutritional yeast
  • sea salt, to taste

Place the sun-dried tomatoes in a small bowl and cover with hot water; let sit 5 minutes to soften, then drain out the water.

Combine all ingredients except the oil, nutritional yeast, and salt in the bowl of your food processor. Puree well, scraping down the sides of the bowl with a spatula. Pour in the oil and nutritional yeast and puree again until smooth. Taste and add salt as desired (I added ~ 1/4 tsp).

Once the gnocchi are baked, transfer them to a bowl and toss with 6-8 tablespoons of the fresh sun-dried tomato pesto. Store leftover pesto in a jar and refrigerate, up to a week. You could also freeze this for a taste of summer in the winter!

Baked Whole Wheat Spinach Gnocchi with Sun-Dried Tomato Pesto | xtinaluvspink.wordpress.com

Gnocchi tossed in pesto.

GIVEAWAY ALERT! BrightFarms offered to giveaway a $25 grocery store gift card to one of my readers. To enter, 1) comment on this blog post, telling me what you would like to make with some of the local salad greens that BrightFarms grows and 2) follow my blog via the button at the top right of the page! Deadline extension: Giveaway closes at midnight, October 27, 2017, so comment by then! Entrants must live in the USA.

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