Welcome back with sweet potato enchiladas

Sweet potato enchiladas

After just noting that this blog had thousands of views over the last months, I am inspired to add some more recipes after a hiatus of more than 1.5 years.  (I apologize for the posting delinquency. Since I last posted, we bought a house, got married, had a baby, and I almost finished my PhD. And the food on the table has not been terribly inspiring.) Ok, enough with excuses and on to the enchiladas!

Sweet Potato Enchiladas (makes 16, or dinner for 2 large people for about 3-4 days)

Ingredients (Enchilada Filling)

  • 1kg (2lbs) sweet potatoes, peeled, chopped into bite-sized pieces
  • 1 tbsp olive oil
  • ¼ tsp salt
  • 3 cans black beans, drained and rinsed
  • 1 bunch green onions sliced
  • 2x guacamole recipe
  • 16 tortillas

Ingredients (Quick Enchilada Sauce)

  • ¼ cup olive oil
  • 2 tbsp all-purpose flour
  • 2 tbsp paprika
  • 1 tsp chili powder
  • 2 cup tomato sauce
  • 1 cup vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt


  1. Preheat oven to 200°C/400°F.
  2. Place the chopped sweet potatoes on a stick-resistant baking sheet, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast in preheated oven for 15 minutes, flip the potatoes around, and stick back in the oven for another 10-15 minutes, or until crisp and browned outside and just tender inside.
  3. While the sweet potato roasts, make the sauce. Heat the olive oil in a medium-size pot on medium heat. Once your oil is hot, add the flour and chili powder, and stir to combine. Reduce heat to low, add the remaining sauce ingredients, and stir well. Let simmer for 10 minutes.2015-03-14 17.02.182015-03-14 17.07.05
  4. Once sweet potato is out, reduce the heat of the oven to 170°C/350°F
  5. In a large bowl, combine the roasted sweet potato, 1xguacamole, rinsed black beans, and the chopped green onion.2015-03-14 17.02.302015-03-14 17.12.43
  6. Pour about ½ cup of enchilada sauce in the bottom of a 13×9-inch baking pan. Working with one tortilla at a time, place it in the pan of enchilada sauce, coating only one side of tortilla with the sauce. Spoon about 100g of filling on uncoated side of the tortilla. Roll the tortilla up around the filling and place it in the prepared 9×13 casserole pan. Continue filling and rolling enchiladas in this manner until all filling is used. Pour any remaining sauce over the top of the enchiladas.
  7. Cover 13×9 pans with aluminum foil or a lid, and place the enchiladas in the 170°C oven for 20 minutes or until heated through. Carefully remove the lid and bake another 5-10 minutes  (til the top starts to get crunchy). **If you are not going to eat right away, you can freeze one of the pans! Or you can put it in the refrigerator and bake them at a later date!
  8. Top with the remaining guacamole, and enjoy hot. And then enjoy for days on end, since you practically made a million of them.

Sweet Potato Chili

Sweet Potato Chili

I promised a friend that I would put this recipe up… So now I’m finally doing it! This is the recipe for the chili that we have been making on a weekly basis. It’s usually enough for dinner for two nights (for two people), as well as lunch for a few days. It’s easy to throw together and heavy on canned goods.

The recipe is very versatile– if you are missing an ingredient, just omit it. Or substitute it with something you do have. No corn? No problem. Can’t stand cilantro? Leave it out. The world (chili?) is your oyster. 


  • 1/4 cup sunflower oil (or vegetable oil)
  • 3 tbsp paprika 
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 1 crushed vegetable bouillon 
  • 1 onion, sliced
  • 1 large sweet potato, peeled, and cut into small cubes
  • 1 zucchini, cubed
  • 2 bell peppers, cut into squares
  • 2 cans of diced tomatoes
  • 1 can of sweet corn
  • 4 cans of beans/lentils of choice (we used 1 black, 1 lentils, 1 brown, 1 kidney)
  • 500g tomato passata (aka plain cheap tomato sauce– €0.28 at Albert Heijn!)
  • handful of cilantro


  1. Heat the oil in a large soup pan. Stir in the paprika, chili powder, garlic powder, cumin, and crushed vegetable bouillon.
  2. Add the onions and sauté until they start to get soft. Then add the sweet potato. Continue to sauté until the sweet potato is soft enough to be easily pierced with a fork (but not too soft– it shouldn’t be mushy!). This could take up to 15 minutes, and make sure to keep stirring during this part so that the potatoes/onions don’t burn. If it starts to get too dry, add a little tomato sauce to keep things going.
  3. Now add the zucchini and bell peppers and sauté until they start to get a little soft.
  4. Wooo! You’re out of the woods! The hardest part is over. Now add the cans of diced tomatoes, can of corn, and beans. Stir. WOAH!! It barely fits in the pot!
  5. Add the tomato passata as needed. It should be used to make sure the chili begins in a liquid state. Finally, sprinkle in the handful of chopped cilantro.
  6. Bring to a boil, then quickly down to a simmer. Let it simmer with the lid on for about 30 minutes, stirring occasionally. Then take the lid off and continue to simmer for another 30 minutes or so (to let some of the liquid evaporate). 
  7. Poof! Food for a week. It’s one of those foods that’s usually better on the second day. I served the chili pictured here on a bed of spinach and topped with some cherry tomatoes. 

Strawberry Rhubarb Crumble Pie

Strawberry Rhubarb Crumble Pie


We had some rhubarb in our farm-share this week, so what better way to enjoy it than with a strawberry rhubarb crumble/crisp/pie. I couldn’t choose between a pie or a crisp, so I put a crisp in a pie shell. Does that make it a crumble?

Anyway- this recipe yields one AMAZINGLY delicious pie. I made the crust from scratch, as it really isn’t too much work and it turns out wonderfully!

Ingredients (pie crust):

  • 2 cups flour
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 125g vegan margarine or butter- cold and cut up into small blocks
  • 2 tbsp sunflower (or vegetable) oil
  • 3 tbsp cold water

Ingredients (pie filling):

  • 4 stalks of rhubarb, washed and sliced into 1/2 inch blocks
  • 675g of strawberries (we used three boxes of frozen Albert Heijn strawberries– half the price of fresh ones, and the pie is just as good!)
  • 1 cup sugar
  • 1/2 cup flour
  • 2 tsp vanilla

Ingredients (crumble top):

  • 1/2 cup oats
  • 1/2 cup flour
  • 1/2 cup brown sugar (loosely packed)
  • 1 tsp cinnamon
  • 50g vegan margarine or butter


  1. Begin with the crust. Sift/stir the flour sugar and salt. Then add the butter and smush it all together with your hands. Oooooh yea!!! Feel that dough! MmmM!
  2. Then whisk the oil and cold water together, and add to the crust mixture. Put your hands back in there and smush around again. Cease smushing when it looks like a nice ball of pie crust! Put the pie crust ball in the fridge.
  3. Preheat the oven to 190°C (or 375°F).
  4. Assemble the pie filling. Put the rhubarb and strawberries in a big bowl. In a separate bowl, combine the sugar, flour and vanilla. The copious amount of flour is intended to keep the insides of the pie from getting too runny. If you use fresh strawberries (instead of frozen), you can probably get away with only adding 1/4 cup flour.
  5. Throw the sugar/flour/vanilla mixture over the fruit. Put your hands in there and make sure everything is well coated.
  6. Lick your fingers. Wash your hands.
  7. Make the crumble top. Combine oats, flour, sugar, cinnamon and vegan margarine. (With your hands again, if you are still feeling up to it).
  8. Grease the inside edges of the springform baking tin. Put a piece of baking paper on the bottom (to avoid having to grease that as well). If you only have a pie tin- grease that baby up.
  9. Bring the ball of dough back out and roll it out so that it fits over the bottom and sides of your springform pan (or pie tin, if you are springform-less). Press it into your greased tin until it looks pretty.
  10. Put the filling in. Sprinkle the crumble over. (We had some leftover pie crust, so I made the R❤ B to go on top of the crumble- decorate as desired with any leftover pie crust!!)
  11. Put it in the oven for 1 hour. I would recommend putting the pie tin on top of a metal baking sheet in order to avoid leakage into the bottom of your oven.
  12. Take out of the oven, and cool for at least an hour or two. Three if you have the patience.
  13. Try not to eat the whole thing at once!

Strawberry Rhubarb Crumble PieDSC_0129

Using up everything in your fridge

Leftover dinner

What happens when you have… broccoli, fresh dill, fresh cilantro, tomatoes, bell peppers, arugula, spring onions, and avocado that are all threatening to ‘get funky’ simultaneously? You make this delicious plate of veggies! Robbert assembled this tonight from everything that was (remotely) edible in our fridge. I would even go so far as to make this combination again on purpose! All ingredients with a * were the ingredients that desperately needed immediate consumption…

Items on the plate include:
Leftover heaven

  • Stir-fried veggies (1)
  • Sliced avocado (2)
  • Black bean burger (3)
  • Roasted potatoes with dill (4)
  • Roasted tomato over arugula (5)


(iix) Preheat the oven to 220°C (or 425°F).

(1) Stir-fried veggies ingredients:

  • *1 head of broccoli, sliced, steamed for 5 minutes
  • *2 bell peppers, sliced
  • *2 spring onions, sliced
  • 2 cloves of garlic
  • *Few sprigs of fresh dill
  • 2 tablespoons of olive oil
  • Salt to taste

Preparation: Fry spring onions in olive oil. Add garlic and salt. Add bell peppers, saute until soft. Finally add broccoli & dill and saute until broccoli is soft. DONE!

(2) Slice avocado: slice an *avocado

(3) Black bean burger

  • 1 can black beans, drained and rinsed
  • *1 spring onion
  • *1 bell pepper
  • *handful cilantro
  • 2 tsp garlic powder
  • 1 tsp salt
  • breadcrumbs (omit this for gluten free! you can also roll in flaxseeds- delicious as well!)

Preparation: In a food processor or emulsion blender, combine the black beans, cilantro, spring onion, bell pepper, garlic powder and salt. Shape the ‘dough’ into three or four burgers. Roll in breadcrumbs. (If the mixture is too wet, put some breadcrumbs in the dough itself.) Put the burgers in the preheated oven for about 10 minutes, flip burgers, then put back in the oven for another 10 minutes.

(4) Roasted potatoes with dill

  • 1 pound sliced potatoes
  • 2 tbsp olive oil
  • Salt to taste
  • *handful of fresh dill

Preparation: Toss potatoes, olive oil and salt. Place in pre-heated oven for 20 minutes. Take out and toss with the fresh dill. Put back in the oven for another 20 minutes.

(5) Roasted tomato over arugula

  • *Handful fresh arugula
  • *2 tomatoes

Preparation: Put the tomatoes in the preheated oven next to the burgers or in their own private tray (if you have the space). Bake for 20 minutes. Place over a bed of arugula.

BAM! Everything in the fridge? USED UP! What kind of fancy dinners have you concocted from almost-dead ingredients?

Legume Salad with Mustard-Fig Dressing

Legume Salad with Mustard Fig Dressing

This dressing will really knock your socks off.


  • 1/4 cup fig jam
  • 1/4 cup yellow French mustard
  • 1/4 cup seed-y mustard
  • 1/8 cup olive oil
  • sprinkle salt
  • Mustard Fig Dressing Ingredients1 can lentils, drained & rinsed
  • 1 can black beans, drained & rinsed
  • 250g cherry tomatoes, chopped in fours
  • 1/2 red onion, chopped into small pieces
  • 1 peeled carrot, sliced
  • 1/2 cup green olives stuffed with garlic, sliced
  • Spinach
  • Arugula


  1. For the dressing: whisk together the jam, mustards, olive oil & salt. 
  2. Combine lentils, beans, tomatoes, onion, carrot, & olives in a big bowl.
  3. Put down a bed of spinach & arugula in your serving bowls. Scoop legume & veggie mixture onto the spinach/arugula. Top with a few spoonfuls of dressing & mix up. You can directly mix everything together in a big bowl, but if you want to keep the ingredients fresh & crisp, I suggest keeping the dressing/legume&veggies/spinach apart.

Salad Components


Tempeh-Bacon Wrap

Tempeh-Bacon Wrap

Since we had leftover tempeh-bacon, we found other ways to eat it. (Especially since avocados can be so darn expensive.) This recipe makes enough for four wraps, assuming that 1/2 of the tempeh-bacon from the previous recipe is used. I had one of these wraps as a leftover the next day, and it retained all of its deliciousness!


  • Tempeh-Bacon (1/2 recipe)
  • 1 onion, sliced
  • 250g mushrooms, sliced
  • Little extra barbecue sauce from the Tempeh-Bacon recipe
  • 1 tbsp sunflower or canola oil
  • Lettuce
  • Tomato
  • Wraps


  1. In a frying pan, fry the tempeh-bacon in the marinade (no extra oil required). Fry until browned on both sides.
  2. In the same pan, once the tempeh-bacon is done, (or in a new pan simultaneously- if you’re feeling lucky) sauté the onions with a little bit of oil and some of the extra barbecue sauce. Once the onions begin to get translucent, add the mushrooms. Cook til mushrooms are cooked through & everything is delicious. (Add a bit more barbecue sauce if desired.)
  3. Wrap up your bacon with the mushroom & onions, lettuce & tomato.

Marinated Tempeh-Bacon Avocado Sandwich

Tempeh Bacon Avocado Sanwich

This recipe serves as a continuation of a previous post— on the fact that the Dutch, despite eating sandwiches everyday, are quite sandwich-impaired. The great part about this ‘bacon’, is that you can leave the prepared marinated ‘bacon’ in the fridge for a few days, and fry up as desired.

Tempeh Bacon Avocado Sanwich


  • Block of tempeh, sliced as thin as possible (the thinner it is, the more ‘crunch’ you will get)
  • *1/2 onion, small pieces
  • *1 tsp oil
  • *3/4 cup ketchup
  • *2 tbsp sugar (or maple syrup if you have it!)
  • *1 tbsp soy sauce
  • *1/2 tsp garlic powder
  • Avocado, sliced
  • Toast

*You can replace all ingredients with a * with a cup of barbecue sauce to save time…


  1. Make the marinade. Sauté the onion pieces in the oil. Once onions are translucent, add in the ketchup, sugar (or maple syrup), soy sauce, & garlic powder- til well combined. Leave it on low heat for about 5-10 minutes, stirring occasionally, to let all of the flavors combine.
  2. Brush a bit of the marinade on the bottom of a container of choice. Lay down your first layer of thinly sliced tempeh. Brush with another layer of marinade. Keep doing so until all of your tempeh is well-covered in sauce!
  3. Let this sit for at least 30 minutes to let the flavors get into the tempeh. We left it overnight, and it was fantastic.
  4. When you’re ready to eat your ‘bacon’, put a frying pan on medium-high heat. Lay your bacon slices side by side- no overlapping/stacking! No oil or anything is needed, just let your tempeh slices sizzle. Once they start to get browned, flip them over for sizzled perfection.
  5. Serve on toast with a couple of slices of avocado– mmmmm!