I Be a fooDie has undergone some recent website changes and we are now back to our wonderful WordPress site. We have been busy cooking, studying, eating and doing everything BUT blogging. Forgive us. We are in the process of moving over all of our recent blog posts but given how busy we are, it may take a little while.
I am finishing up my last semester of coursework before heading abroad for almost four months to do international health work in India. Seth is in his final year at the Tufts Friedman School of Nutrition before beginning additional schooling in Maryland which will enable him to apply for a dietetic internship.
It will be a little difficult to continue posting when I am half-way across the world, but we are hoping to really pick up posting after we graduate in May. Living in India while keeping kosher and following a modified diet for Crohn’s Disease means I can not drink the water and will be a vegetarian who doesn’t eat chickpeas, beans and lentils. It will definitely be a challenge. I will be bringing a lot of dry food with me and plan to eat lots of cheese, rice, cooked veggies and potatoes. As long as I can stay healthy in a country known for giving tourists diarrhea, I will be absolutely THRILLED!
We made a delicious enchilada lasagna last night that is a true crowd pleaser. You won’t even realize that it is gluten free (and can even be made dairy free!). You can substitute pretty much any vegetable for what you see in the list below. A lot of times vegetarian enchiladas come with beans. I cannot eat beans so I was thrilled to find a recipe that was just made up of veggies. Additionally, Seth and I like lots of spice so we doubled the spices. You obviously do not need to do this if your palette and stomach can’t handle it. We also cracked some eggs on top for added protein. The runny egg just adds to this amazing dish.
Roasted Vegetable Enchilada Lasagna
2 red bell peppers
1/2 head of cauliflower, cut into 1/2 inch chunks
1 sweet potato, peeled and cut into 1/2 inch cubes
1 medium onion, halved and slivered
2 tbsp oil (we used vegetable)
1 1/2 tsp cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup minced fresh cilantro
2 cups salsa
2-10 corn tortillas halved (if you can’t eat corn, use flour tortillas)
2 oz chopped kale (or spinach)
4 oz shredded cheese (omit if you can’t have dairy, we promise it will still be delicious!)
Sour cream and thinly sliced scallions for garnish (optional!)
1. Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil or parchment paper.
2. Place the chile, red pepper, cauliflower, sweet potato and onion in a large bowl. Drizzle the oil on top of the veggies and add the cumin, garlic, salt and black pepper. Toss together until well-mixed. Spread onto the baking sheet in as even layer as possible. Roast for 30-40 minutes, until the vegetables are tender and begin to brown in spots. Shake the pan every 10 minutes or so to get an even roasting. Remove the pan from the oven and lower the temperature to 350 degrees.
3. Prepare an 8×8 or 9×9 casserole or baking dish/pan with non-stick spray. In a small bowl, stir the cilantro into the salsa. Spread about 1/4 cup salsa onto the bottom of the pan. Add a layer of tortillas so that the salsa is completely covered. Top with 1/3 of the veggie mixture, a handful of kale, and 1/3 of the cheese. Make second layer of tortilla, salsa, kale, veggies and cheese. Top with a layer of tortilla, salsa, veggies and cheese. Cover with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and everything is heated through. If you want some added protein, crack a couple of eggs on top of the dish before you stick it back in the oven. Feel free to broil it for an additional 2 minutes so everything gets crispy on top.
4. Let it sit for 5 minutes. Cut into squares. Garnish with sour cream and scallions if you so choose!