Book of Yum

Heat 2 tsp. oil in a nonstick pan on medium high and add your cumin. When they pop, add your potatoes and toss with cumin and a little salt, letting the potatoes brown on one side and then turning. When potatoes are browned on both sides but not cooked through, remove them from pan and reserve.

Heat more oil in the pan on medium and add the onion and a little salt, letting it slowly caramelize. Turn onion as needed. When onion is almost done, move it to the side and add a touch more oil and then add your diced tofu. Brown them on one side and then turn. When the tofu is almost done, add your mushrooms and let begin to cook and release juices. Add your potatoes back in and a small amount of water and cover pan with a lid. Let potatoes cook intermingled with other ingredients. Check after pan goes dry and turn and add a little more water and cover again if needed. If potato seems almost done, add chard and seasonings to taste. Fold in and leave pan uncovered to letting chard wilt and adding more if you couldn’t fit it all in the pan. When all ingredients are cooked and seasoned to taste, remove from pan and reserve.

Melt butter in pan and add gluten-free flour, combining to make a roux. Slowly whisk in milk 1/4 cup at a time and adding more as needed. After you have a nice thin sauce, add the cream cheese and let melt together, adding milk to get the quantity of white sauce you want. As the sauce thickens and you have a nice creamy texture, gently season with lemon pepper and fresh chopped cilantro. Fold reserved prepared veggies into the white sauce.

Prepare a nonstick pan with a dab of oil and heat on medium-low. Pour a little salsa into a large plate and dip tortilla in salsa on both sides and then warm in the nonstick pan, browning first one side and then the other.

Pour a little salsa in the bottom of a medium square pan and gently fill salsa-browned tortilla with creamy vegetables and roll into an enchilada shape. Continue preparing all enchiladas in this way. Baste with a little extra salsa and sprinkle top with shredded cheese.

Bake in preheated 350 oven for 15 minutes (or longer if you prefer) and enjoy!

Prepare corn tortillas so they are lightly cooked (about 40-50 seconds on each side).

Microwave your sweet potato until cooked (3-4 minutes). Remove and let cool slightly, and remove sweet potato skin. Chop cooked sweet potato flesh.

Heat peanut oil (or canola) in a cast iron pot and add your diced onion. As it begins to become translucent, add your cumin. Saute for another minute or two and then add your beans. Mix and let flavors mingle for another few minutes. Add your sweet potato cubes and cook for another few minutes. Salt and pepper to taste, and sprinkle with a little sugar. Finally add your cilantro and gently mash with a potato masher. Leave some beans whole, but sweet potatoes should be thoroughly mashed and combined. Adjust seasonings as needed and sprinkle with fresh lime juice. Reserve.

If you like, you can also prepare some vegetable fajita mixture to top the quesadillas. Heat the olive oil in a cast iron pan or nonstick pan and add onion, frying until it begins to turn translucent. Add mushrooms and cook until they are almost done, and then add your red pepper. Season with flavoring mix to taste and add a squeeze of lime juice at the very end.

To prepare quesadillas, fill two tortillas with sweet potato black bean mash, press together, and heat each side in a nonstick pan until well done and filling is warm. Top with vegetable fajita stir fry as a garnish.