|
Wild Rice Salad
Sweet and Savory Parsnip Soup Southern Style Black Eyed peas Blanched cauliflower with miso/cashew sauce Stuffed Red Peppers with quinoa arame Breakfast Casserole Turkey, Cranberry, Yams Pumpkin Pinto bean enchiladas Quinoa pasta primavera Beet Salad Cream of Spinach soup Mung bean burgers Polenta with mushroom gravy Red Lentil and Yam soup Potato leek soup Tempeh Cacchitore Mushroom Barley Soup Cilantro Bean salad Corn Chowder Ginger Sesame Stir Fry Curried Quinoa Asparagus and fennel soup Coconut curry Cauliflower Curry Fennel Soup Carrot Ginger Soup Miso Soup Black Bean soup Butternut squash soup Millet Burgers Buckwheat and Veggies Wild rice and butternut squash salad Orange, Fennel, Olive salad Fig, goat cheese, and couscous salad Cream of pear zucchini soup with sage Roasted yams with lentil gravy Biryani Spaghetti squash with pesto Rosemary fingerlings Buckwheat falafel Quinoa Tabouli Forbidden rice and asparagus Delicata squash stuffed with nuts, spinach, and white beans |
Pumpkin Pinto bean enchiladas
3 cups roasted cubed pumpkin 1 cup pinto beans 16 corn tortillas 3 T safflower oil 1 can enchilada sauce 1 medium onion 3 cloves of garlic Soak pinto beans overnight. Place beans in and cover with 4 inches of water. Cut pumpkin in half and spoon out seeds. Place pumpkin face down on a sheet pan and place in over at 350. Pour 1-2 cups of water in the bottom of the sheet pan. When pumpkin is soft pull out of the oven and let cool. Meanwhile sauté tortillas in oil until soft. Place ¼ can enchilada a sauce in the bottom of a casserole dish. Roll onion, pumpkin and beans in the tortillas and place in dish side by side. Cover with remaining enchilada sauce. |
