Chipotle Cauliflower Rice & Black Bean Enchiladas by Lindsey | Dolly and Oatmeal


it seems like every year i find myself craving the same foods in a given month.  does that happen to you too?  maybe because i document my real life eats for a living and tend to pay attention to the blog's archives, but every january i'm on some sort of taco/enchilada/put-something-in-a-tortilla kick. and it's no surprise this year because frank and i found these tortillas that are made here in brooklyn and we are completely obsessed.  he came home the other from the store and i frantically asked him if they had the tortillas because we were low and i couldn't imagine lunches and dinners without them.  i throw them over our gas stove, char them a bit on each side and they're good to go with all the things.  most notably, enchiladas.  

i have to admit, we're more of a taco family, but every once in a while we make enchiladas at home, maybe once or twice a year, tops.  i always thought it was too time consuming - maybe because you have to make the filling and heat the enchiladas up in oven?  maybe i thought it would be too many dishes to clean?  in any event, i endeavored to make these tasty, quick, and easy on prep and execution.  what makes this fun and easy is the play on a typical rice and beans dish.  making cauliflower rice, instead of cooking rice reduces the overall amount of time it takes to make (an A+ in my baby-consumed life), and it's so, so simple.  i generally make cauliflower rice in my food processor, but since receiving Vitamix's new Ascent 3300 blender that has an awesome pulse feature, i was intrigued to see how it worked in this application.  i use my Vitamix at least 3 times a day, mostly on a general blend setting for smoothies and my morning coffee concoction, so playing around with the pulse setting was a whole new experience, and an effortless one at that.  

this post was created in partnership with Vitamix.  all thoughts and opinions, as always, are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal going.



chipotle cauliflower rice & black bean enchiladas

if you do not own a Vitamix or food processor, you can simply use a cheese grater for the same cauliflower rice effect, it will just take a bit more time to do it manually.

| makes roughly 4 cups cauliflower rice |

  • one head of cauliflower, stalks trimmed and cut into florets
  • 1 tablespoon extra-virgin olive oil
  • 3 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne (optional)
  • 1/4 cup chopped cilantro
  • 1 can 15-ounce canned black beans, drained and rinsed
  • sea salt
  • corn tortillas
  • 2 cups enchilada sauce (i like this one)

toppings:

  •  extra enchilada sauce
  • avocado
  • cilantro
  • red onion
  • sliced radish
  • toasted sesame seeds


method

  1. preheat the oven to 350°F.
  2. in batches, blend the cauliflower on low until it is broken down into rice-size pieces.  place in a bowl and set aside.
  3. heat a large saute pan over medium heat.  add the oil and shallot and cook until translucent and soft, about 3-5 minutes.  add the garlic and cook until fragrant, about 30 seconds.  turn the heat off, add the cauliflower rice and spices, and stir until evenly mixed.  add the cilantro and black beans and stir to combine, set aside.  
  4. char tortillas over a gas grill or warm them slightly in the microwave to get them nice and soft.  set aside.
  5. spread a couple tablespoons of the enchilada sauce across the bottom of a large baking dish.  fill the tortillas with the cauliflower rice and beans and roll them up as tightly as you can.  place them seam-side down and repeat with remaining tortillas.  lightly cover the tops of the enchiladas with more sauce and bake until warmed through, about 15-20 minutes.
  6. serve enchiladas with more sauce, diced avocado, cilantro, chopped red onion, sliced radish, and toasted sesame seeds.

enjoy!


similar recipes:


mole black bean tacos w/ cabbage & cilantro slaw

mole black bean tacos w/ cabbage & cilantro slaw

cauliflower pasta w/ za'atar & olives

cauliflower pasta w/ za'atar & olives

raw cauliflower couscous w/ cherries 

raw cauliflower couscous w/ cherries 

Turmeric Carrot Apple Soup by Lindsey | Dolly and Oatmeal


happy 2017!  i hope you all had a wonderful beginning to the new year :)  frank and i made our yearly tradition of mole sauce, except this year we kinda cheated by using a starter!  basically it had all the spices, chiles, and nuts/seeds all ground up and made into a paste so that all we had to do was add sautéed tomatoes, some stock, and salt! somehow it still took 2 hours to make in between soothing our babe, playing with him, stopping to feed and change him, all that good stuff ;)  i also took some time to reflect a bit on the past year.  it was grand in so many ways.  having my cookbook published, being pregnant and having a baby!  in many ways it was the most fulfilling year, but also super rough as well. there were quite a few personal hurdles, the emotional suck of the presidential election and its outcome, and the curious world of hormones post-baby.  it's been an interesting year to say the least.

when i was about 2 1/2 months postpartum i began waking up with pretty bad joint pain in my fingers, and enough back pain where it was hard doing much of anything with amesy aside from sitting down with him.  so, in an effort to combat the pain and inflammation, and my weakened immune system (i hadn't had a cold in about 2 years, but have had 2 colds in the past 3 months!) i began increasing my intake of turmeric. most recently i made turmeric paste which i add to smoothies, teas, warm nut milk, soups, etc.  there are a lot of recipes out here for it, but the one i made was a simple blend of ground turmeric, water, black pepper, and coconut oil, which i really love.  it's soothing and pungent in all the right ways. some days are better than others, but the pain i was experiencing in the morning has eased significantly and my back is definitely on the mend.  in my experience, food has always been the best medicine and while i’m not saying it’s a cure-all for everything, it is always my first go-to in order to heal and repair my body.

i've been meaning to share this soup with you all for quite some time.  i made and shot it 3 days before i delivered amesy knowing that i would welcome a warm, replenishing bowl upon coming home from the hospital.   as life would have it, it was the last dish i made before having him, and the first thing i ate after having him, so it's a bit of a sentimental recipe to me.  

this soup is definitely one of my favorites flavor-wise.  i make a version of this with winter squash each year but decided to swap the squash for carrots.  the carrots make for a more subdued sweetness and a thinner consistency which is a nice change.  mixed together with the tart apple and the earthy turmeric, makes for a beautiful flavor that only gets better the longer the soup sits and the flavors marry.  i hope you all enjoy it as much as i do :)

big love to you all for your continued support of this space throughout the years.  i hope we continue to grow together in 2017!  xo



turmeric carrot apple soup | v & gf

| makes 4 servings |

  • 2 tablespoons extra-virgin olive oil 
  • 1 large onion, diced
  • 1 large apple (honeycrisp or another tart apple), peeled and finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 1/2 pounds carrots, chopped into 1/2-inch pieces 
  • 4 cups low-sodium vegetable stock
  • 1 bundle thyme, tied with string
  • 1/2 cup unsweetened cultured coconut yogurt
  • sea salt and fresh pepper, to taste


method

  1. heat the oil in a soup pot over medium heat.  add the onion and apple and cook until both are soft, about 6-8 minutes. add the garlic, turmeric, and cumin and cook until fragrant, about 30 seconds.  then add the carrots, stock, and thyme and bring it all to a simmer. cover and cook until the carrots are tender, about 20-25 minutes.  remove from heat and let the soup sit for 10 minutes.
  2. remove the thyme bundle and carefully blend the soup in a blender or food processor.  add the yogurt, season with salt and pepper, to taste. then blend it once more. 
  3. transfer the pureed soup back to the soup pot and bring to a simmer.  serve soup hot and garnish with toasted pecans, drizzled oil, and thyme sprigs (optional).

similar recipes:

shaved carrot & avocado salad w/ tahini

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fennel-roasted carrots & shallots w/ shaved apple

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kabocha squash, fennel & ginger soup 

kabocha squash, fennel & ginger soup 

Molly's Chocolate Tahini Cake w/ Tahini Frosting by Lindsey | Dolly and Oatmeal


in an effort to make new traditions, i thought making holiday cookies was only fitting.  obviously amesy is too young to partake, but the idea of him being in the kitchen with me while i bake seems like the beginning of a tradition we'll hopefully continue as he grows older.  but as i was thinking through what cookies to make, it dawned to me that i didn't know frank's favorite christmas cookie/s!  after having a quick cookie convo i was informed that his go-to's are a pecan cookie (very much like a mexican wedding cookie) his mom would always make, and jammy thumbprints that i make each year with my mom.  so the plan is to have a cookie-making day this week (if the babe permits!) where i'm going to bake up these and these cookies for frank, these almond-based cookies for a naturally gluten-and-dairy-free cookie for my mom and i, and something chocolatey for my dad.  we also like to enjoy a light little cake while we open presents and sip on hot coffee, so this cranberry-lemon cake from last year is on the agenda for a christmas morning treat.  

and speaking of starting new traditions, i think molly's tahini cake will have to join the ranks!  it's a no brainer that if you know molly and her blog, then you know that she knows cake!  in her new book, molly on the range she highlights quite a few of them, one of them being this tahini chocolate cake with tahini frosting.  i love tahini, in any and all applications, but adding it to sweets is something i reserved for another, more brave, day.  so when i saw the recipe in her book, i knew i needed to try it.  the tahini mixed into the chocolate cake adds just the right amount of nutty flavor that you can taste in each bite! and while i would normally think the tahini added to the frosting would be overpowering, it's actually quite balanced and lovely.  and to make the cake a little more festive, i substituted the ground cinnamon in the frosting with gingerbread spice, as well as added some sugared cranberries and winter trees for a decorative topping.   

i'm pretty sure you all know, but molly's book is genius!  not only are there awesome recipes, but her writing is so beautiful and whimsical. when i had first received it, i sat there with amesy (all of a few days old) and read through parts of it with him.  i'm not sure if he was staring at the beautiful photography, or the colorful illustrations, but he was entranced just like the rest of us, i'm sure.  so if you're looking for a gift this holiday season, there's no better book than this one!

wishing you all the brightest of days, and the happiest of holidays! xo



Molly's Chocolate Tahini Cake w/ Tahini Frosting

recipe from Molly On The Range by Molly Yeh.  reprinted with permission.

i made some substitutions to make this cake gluten and dairy-free, which came out really delicious.  you can follow the notes below :) i also substituted 1/2 teaspoon gingerbread spice for the cinnamon for a more festive, holiday flavor. 

| makes one 8-inch layer cake, one 13-inch by 9-inch sheet cake, or 24 mini cakes |

cake

  • 1 3/4 cups sugar
  • 1 3/4 cups flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 1/4 cup flavorless oil 
  • 1/2 cup tahini
  • 3/4 cup boiling water

frosting

  • 1 cup unsalted butter, at room temperature
  • 1/2 cup tahini
  • 2 cups powdered sugar
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons vanilla extract

toppings

notes:

  • to make the cake gluten-free, i substituted the flour 1:1 with an all-purpose gluten-free flour mix, i used arrowhead mills heritage gluten-free flour mix (which i found at my local whole foods).  i also replaced the sugar 1:1 with coconut sugar. to lessen the amount of refined sugar.  to make the cake dairy free, i substituted the whole milk 1:1 with califia's unsweetened almond creamer.  and i opted for melted coconut oil instead of flavorless oil for a more wholesome substitute.
  • to make the frosting dairy-free, you can replace the butter 1:1 with non-hydrogenated palm oil.


method

  1. to make the cake: preheat oven to 350°F.  grease and line the bottom of two 8-inch cake pans or one 13x9-inch baking dish.
  2. in a large bowl, whisk together the sugar, flour, cocoa powder, salt, baking powder, and baking soda.  in a medium bowl, whisk together the eggs, milk, vanilla, oil, and tahini.  add the wet ingredients to the dry ingredients and stir to combine.  whisk in the boiling water.
  3. pour the batter into the cake pans or baking dish until a toothpick inserted into the center comes out clean.  begin checking for doneness at 28 minutes for round cakes and 32 minutes for a sheet cake.
  4. let cool in the pans or dish for 10 minutes and then remove to a rack to cool completely.
  5. to make the frosting: in a stand mixer fitted with the paddle attachment, mix together the butter and tahini until creamy.  gradually ass the powdered sugar and mix to combine.  mix in the salt, cinnamon, and vanilla.
  6. for a layer cake, level the round cakes and stack them with a layer of frosting between them.  frost the top and sides of cake.
  7. for a sheet cake, spread the frosting on top and cut into squares, or chill in the refrigerator until the frosting is firm and use a biscuit cutter to cut into mini cakes.

similar recipes:


hazelnut layer cake w/ fig compote

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cranberry, lemon & poppy seed breakfast slice

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