Jul 6, 2017

Lovin' Life 6/7/2017: New (For Me) Ways With Roasted Veg.

The winds of change are swirling through the kitchen of SSG Manor.  In a literal sense from the almost daily use of the fan forced oven to roast our vegetables and also metaphorically with the concept of meat free dinners using said roasted veg with flavours more exciting than butter and (sea) salt.



You've heard me go on a bit about those grain bowls already so I'm going to talk about another new favourite of the house, Cookie and Kate's Roasted Veggie Enchilada Casserole.  I'm already a dedicated fan of Kate's recipes so when social media raved about this casserole, I knew I had to try it for myself.  

Cookie and Kate recipes are universally easy to follow with most ingredients being readily available at the supermarket.  The recipes are delivered with just the right amount of chat about what Cookie and Kate are up to besides creating and enjoying healthy food and the photographs have this subliminal message of making me want to head into my own kitchen to start cooking.  Kate has also achieved that balance of taking much loved 'mainstream' recipes and recreating them with more colour and nutritional value.

But I digress.  The recipe . It starts with you roasting sweet potato, onion, red capsicum and cauliflower in oil and cumin.



You then need a packet of tortillas cut in half as well as a jar of store bought salsa.  To the salsa, add some chopped coriander.



Other layers of the casserole include fresh spinach, a can of black beans and grated tasty cheese.  I was surprised to find black beans at the supermarket.  The Mexican food aisle has really grown up and diversified in the last few years.  I'm looking forward to exploring it more as I delve into more of Cookie and Kate's Mexican recipes.


Assembling the casserole required me to debut my red Le Creuset 9 inch square baker.  I love how deep it is and the handles are a little curved and raised making it easier to lift the dish in and out of the oven than versions with more flush handles.  The bottom layer is just a smear of coriander salsa under four tortilla semicircles.  



You then layer up roasted veg, black beans, spinach and cheese.  It helps to press things down with each layer so that it all fits.


I did find that I only got through half the packet of tortillas.  Perhaps the Australian ones are larger than those sold in the US.


When the final layer is done, cover with foil and bake for around half an hour.  Allow to set for a while before serving, garnish with chopped coriander.


You know the drill.  I can guarantee that no food stylist had a hand in the presentation of this meal (as with all meals to leave my kitchen if truth be told).


But seriously.  If you like your Mexican food on the lighter side and lacto vegan, you must try this casserole.  Without the sour cream, mountain of corn chips and guacamole so much of our Mexican and Tex Mex food gets served with here, this casserole gives you all the flavour, is filling but not too heavy.  Because the vegetables were seasoned only with salt, pepper and cumin - you don't get that harsh sometimes fake aftertaste as you often do when making Mexican from a packet mix.  I like how the fresh spinach leaves give contrast in colour, taste and texture to the rest of the ingredients.  I'll have to remember to squash my layers down a bit more next time to try and keep the casserole from falling apart when I cut it.

9 comments:

  1. I'll be giving this a try. Thanks for posting it #TeamLovinLife

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  2. Oh that does look interesting and lighter than the usual lasagnes and similar. A great way of getting some veges in as well. (Though I'm the first to admit I don't eat as many veges as I should!) #teamlovinlife

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  3. Yum! This looks scrumptious. I will definitely be giving this a try. :) #TeamLovinLife

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  4. OMG this looks so delicious!! I am going to have to try it. Love my roast veggies and love mexican - so great mix! I had never heard of Cookie and Kate though! #TeamLovinLife

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  5. What time is dinner? I will catch a flight from Brisbane LOL:) It all looks delicious so save me some!
    Sue from Sizzling Towards 60 & Beyond

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  6. Looks amazing SSG. I think I'll have to give this recipe a try too! :) #TeamLovinLife

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  7. Oh yum, this sounds like such a nice alternative to a traditional lasagne! It looks impressive too :) I think I need to try to be more adventurous in the kitchen - I'm feeling like I'm running out of ideas!

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  8. Yum, oh yum, OH YUM!!!!! Yes please. #teamlovinlife

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  9. PS Sending this link to the Vego daughter.

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