Black Bean, Corn & Red Rice Enchiladas

I sense another quiet day here at Produce On Parade. Quiet, yes, but not without a great recipe. Enchiladas! I haven't posted an enchilada recipe yet, so here's my gift to you. I know you'll love them as much as I do. They're vegan, cheesy enchiladas made with a from scratch enchilada sauce. Easy and full of good for you vegetables! 

Produce On Parade - Black Bean, Corn & Red Rice Enchiladas - These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables!
“Wrong is wrong even if everyone is doing it; right is right even if no one is doing it. ”
— Saint Augustine of Hippo
Produce On Parade - Black Bean, Corn & Red Rice Enchiladas - These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables!
Produce On Parade - Black Bean, Corn & Red Rice Enchiladas - These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables!
Produce On Parade - Black Bean, Corn & Red Rice Enchiladas - These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables!
Produce On Parade - Black Bean, Corn & Red Rice Enchiladas - These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables!
Produce On Parade - Black Bean, Corn & Red Rice Enchiladas - These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables!

Look how cozy the enchis are, all snuggled up in the dish! With a warm blanket of homemade enchilada sauce, I might want to jump in too!

Produce On Parade - Black Bean, Corn & Red Rice Enchiladas - These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables!
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Black Bean, Corn & Red Rice Enchiladas
by September-26-2014
These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables! NOTE: Feel free to use an rice you like!
Ingredients
  • -- Enchilada Sauce --
  • 1 cup water
  • 1 15 oz. can of diced tomatoes, undrained
  • 3 Tbsp. chili powder
  • 2 Tbsp. tomato paste
  • 3 whole garlic cloves
  • ½ tsp. onion powder
  • ½ tsp. kosher salt
  • ¼ tsp. ground cumin
  • 2 Tbsp. olive oil
  • 2 Tbsp. all-purpose flour
  • -- Enchiladas --
  • 2 cups cooked red rice
  • 1 15 oz. can black beans, rinsed and drained
  • 1 cup frozen sweet corn
  • ½ cup chunky salsa
  • 1 package of shredded cheddar vegan cheese (about 2 cups), divided
  • 6 medium sized flour tortillas
  • 6 Tbsp. sour cream
  • ¼ cup fresh cilantro, chopped (optional)
  • 1 avocado, sliced
  • 1 fresh tomato, diced
Instructions
First, cook your rice according to package to yield 2 cups, if you don’t already have some on hand (I like to make mine in large batches and freeze it for later).In a blender, add all the enchilada sauce ingredients except for the oil and flour. Blend on high for a couple of minutes until completely smooth.In a small saucepan, heat the oil over medium-low. Add the flour and whisk well, then add the sauce to the pan and heat over low whisking occasionally. You may need to add a bit of additional water to get the desired consistency. It should be quite thick, but actually flow a little. In a large mixing bowl, combine the rice, beans, corn, salsa, and 1 ½ cups cheese. Mix well, then add in ½ cup of the sauce and mix again.Preheat oven to 350 F and coat a 9 x 13 in baking dish with a nonstick cooking spray. Divide the bean and rice mixture into 6 tortillas, fold into small burritos, and arrange in the baking dish. Cover evenly with the remaining enchilada sauce and bake at 350 F for 25 minutes. Remove from oven and cover with remaining cheese. Bake for 10 additional minutes, then remove from oven and allow to rest for 5 minutes.Garnish each enchilada with 1 Tbsp. of sour cream, some cilantro, a few slices of avocado, and diced tomato. Serve hot.
Details
Prep time: Cook time: Total time: Yield: 6 enchiladas
Produce On Parade - Black Bean, Corn & Red Rice Enchiladas - These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables!
Produce On Parade - Black Bean, Corn & Red Rice Enchiladas - These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables!
Produce On Parade - Black Bean, Corn & Red Rice Enchiladas - These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables!

Good Deed of The Day

Did you know this?

Dutch Word of The Day

Black beans --> zwarte bonen (svar-teh bone-eh)

Shiitake Tempeh and Kale Stir-Fry

If you happen to hate books, a most unfortunate and perplexing circumstance, then today is your lucky day. A recipe instead of a book review! Of course, if you love books, it's still your lucky day because this stir-fry is awesome and you can enter yesterday's giveaway for a smoothie recipe book that'll blow your socks off. 

I'm high in spirits today, but feeling rather taciturn. Please forgive me for this reserved post.

Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.
“Be soft. Do not let the world make you hard. Do not let pain make you hate. Do not let the bitterness steal your sweetness. Take pride that even though the rest of the world may disagree, you still believe it to be a beautiful place.”
— Kurt Vonnegut
Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.

This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice. I know you'll love it. 

Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.
Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.
Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.
Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.
Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.
Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.
Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.
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Shiitake Tempeh and Kale Stir-Fry
by September-24-2014
This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.
Ingredients
  • desired amount of cooked rice or quinoa (I like red rice)
  • 1 oz. dried shiitake mushrooms, reconstituted and sliced
  • 8 oz. tempeh, sliced very thinly
  • -- Marinade --
  • 1/3 cup liquid aminos or soy sauce
  • 2 Tbsp. corn starch
  • 3 Tbsp. rice wine vinegar
  • 1 Tbsp. agave nectar
  • 1 Tbsp. fresh ginger, minced
  • garlic clove, minced
  • ½ cup water from reconstituting shiitake mushrooms
  • -- Conclusion --
  • 1 Tbsp. sesame oil
  • 2 garlic cloves, minced
  • dash of crushed red pepper flakes
  • 1 small bunch of kale, chopped and stem tips discarded
  • 3 green onions, sliced thinly on the diagonal
Instructions
Start by reconstituting the mushrooms in a shallow bowl with just enough boiling water to cover. Allow to rest until ready to use, at least 10 minutes.Cook desired amount of rice or quinoa according to package. Slice the tempeh very thinly.In a small bowl, whisk together the marinade ingredients, excluding the water from the mushrooms. When the mushrooms have rested for 10 minutes, remove ½ cup of the water and whisk into the marinade. Seal the tempeh and marinade in a small zip lock baggie. Shake to ensure all the pieces are covered and refrigerate until ready to use, at least 10 minutes. Remove the reconstituted mushrooms with a slotted spoon from the water and slice. Set aside. Once the tempeh is done marinating, heat the sesame oil over medium-low and add the garlic and crushed red pepper. Then, remove the tempeh from marinade with a slotted spoon and add to pan (reserving the marinade for later). Sauté for about 5 minutes, then add the mushrooms, kale, and marinade. Sauté another 5 minutes until the sauce has thickened. If it thickens too much, add a bit of water from the mushrooms. Stir in the green onions and remove from heat.Serve hot, over cooked rice or quinoa and garnish with sesame seeds and extra green onion.
Details
Prep time: Cook time: Total time: Yield: 4
Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.

Bob loves to eat his dinner from the Kong!

Produce On Parade - Shiitake Tempeh and Kale Stir-Fry - This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.

Dutch Word of The Day

I'm learning Dutch now along with German! Check out Duolingo to learn languages for free. I'm not affliated, I just love them!  Rice --> rijst (ryest) - with a slight rolling of the "r"

Good Deed of The Day

You've got to read this article from Vanity Fair on Sam Smith, co-creator of The Simpsons, feisty atheist, and a huge champion for animal rights who has been diagnosed with terminal cancer. What a huge inspiration.

Sweet Potato & Blueberry Forest Bowl

I can hear my father-in-law laughing right now. Fanciful titles aren't his thing. Dishes should have one word really (spaghetti), two if need be (jelly sandwiches), and only in extreme cases do they ever need three (chicken noodle soup). But definitely not five.

However, I like descriptive recipe titles. 

Whimsical descriptives inject wonder into dishes. I could have titled this dish, Sweet Potato, Blueberry & Kale Bowl...erm...not as fun (and still long). There's greens, nuts, seeds, berries...sounds like a forest forage to me! And so it is. The playful titles stay.

Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.
“A man’s mind stretched by a new idea can never go back to its original dimensions.”
— Oliver Wendell Holmes
Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.

This is such a refreshing and wholesome meal. I had whipped up a blueberry vinaigrette in a frenzy several days ago for a surprise dinner and I knew I needed to make something to use it up. Our fridge is practically empty, no greens to speak of except for a few stalks of kale so a green salad was out to the question. That's when my idea for this forest bowl popped into my mind! Perfect!

Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.
Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.
Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.
Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.
Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.
Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.
Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.
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Sweet Potato & Blueberry Forest Bowl
by August-29-2014
An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette. NOTES: Feel free to use your favorite greens, nuts, and berries for this. If you don't feel like making the dressing, any fruity vinaigrette will do.
Ingredients
  • 1 cup quinoa, dry
  • 2 cups water
  • 2 large sweet potatoes, diced
  • 4 large kale leaves, de-stemmed and torn
  • ¼ cup dried blueberries
  • 2 Tbsp. hazelnuts, chopped
  • 2 Tbsp. pumpkin seeds
  • drizzle of homemade (recipe below) or store-bought blueberry vinaigrette
  • dash of kosher salt
  • dash of ground black pepper
Instructions
In a medium saucepan, bring the quinoa and water to a boil over high heat. Reduce to a simmer, cover, and cook for 15-20 minutes. Drain any excess water with the lid and continue to heat over low until all the water has been absorbed. Meanwhile, steam the diced sweet potatoes for about 15 minutes, until fork tender.In a microwave safe bowl, microwave the torn kale for about 1-3 minutes. It should be wilted, but develop a bright green color and still have a bit of chew to it. To serve, divide the warm ingredients evenly into four bowls. Start with a serving of quinoa into a shallow bowl and add a side of a sweet potatoes and kale. Sprinkle with 1 Tbsp. dried blueberries, and 1/2 Tbsp. hazelnuts and pumpkin seeds. Drizzle with the vinaigrette and sprinkle with a dash of salt and pepper.
Details
Prep time: Cook time: Total time: Yield: 4
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Wild Blueberry Vinaigrette
by August-29-2014
A sweet and tart wild blueberry vinaigrette, the perfect compliment to a big green salad.
Ingredients
  • ½ cup fresh or frozen wild blueberries
  • ½ lemon, juiced
  • ¼ cup balsamic vinegar
  • 2 Tbsp. olive oil
  • 1 Tbsp. agave nectar or maple syrup
  • pinch of kosher salt
Instructions
Combine everything in a blender and blend on high for several minutes. Serve over green salad and store in fridge
Details
Prep time: Cook time: Total time: Yield: about 3/4 cup
Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.
Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.
Produce On Parade - Sweet Potato & Blueberry Forest Bowl - An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette.

German Word of The Day

Forest --> Wald (vald)

Good Deed of The Day

Read this article from The Huffington Post, Grilling For Labor Day? Don't Burn The Planet.