A Day On My Plate #2

Hello everyone and welcome back to a day on my plate, today is June 11 and I am here in DC with my best friend Sofie to take you through a day of what I am eating for some recipe and food inspiration.

Breakfast: Smoothie Bowl

We started our morning with Peanut Butter Cacao and Wild Blueberry Smoothie Bowls. The recipe is very similar to my last Day on my Plate, except this time we used Oatly chocolate milk + water. The bowls were even more creamy with the added chocolate milk and it was so delicious but definitely on the colder side for such a chilly summer day. We decided it would be in our best interest to make some hot tea while we did computer stuff for a few hours.

Lunch: Pizza

After being cooped up in front of the computer for 4 hours we decided we would go for some vegan pizza for lunch, not only because we were craving pizza but also because it was a good hour walk from my apartment to the place. Thus, we would get some fresh air and a nice walk in to talk, decompress, and laugh. We arrived with empty tummies ready to devour a scrumptious pizza.

Mine was: wild mushrooms, roasted garlic, spinach, vegan cheese, and basil.

Sofie’s was: eggplant, bell peppers, roasted garlic and red onion.

(disclaimer: they accidently added olives to sofies which she ended up removing because she is not a fan)

Snacks:

Cookie:On our walk home we decided to stop at Calabash Tea and Tonic’s to split there Ménage a trois cookie which is a mixture of ( oatmeal raisin, chocolate chip, and peanut butter) and it is BOMB! This cookie is literally so perfect because it is not too sweet, but its still thick, chewy and bursting with flavor. If you are in the Shaw area, do yourself a favor and stop by and give this cookie a try, I promise you will have no regrets whatsoever.

Kombucha:I drank the remaining half of my ginger berry kombucha.

Dinner: Black Bean and Sweet Potato Enchiladas
For dinner tonight I am making super simple yet super tasty enchiladas! The recipe and ingredients are pretty straight forward.

Ingredients:

  • Black beans:

  • 1 big can of black beans

  • ½ onion

  • 5 cloves minced garlic

  • Tsp olive oil

  • ½ tsp Cumin

  • 1 tbsp Lemon juice

  • ½ tsp Chili powder

  • ½ tsp Smoked paprika

  • salt/pepper to taste

  • Roasted Sweet Potato:

  • Two large-ish sweet potatoes chopped

  • ½ tsp cinnamon

  • ½ tsp cumin

  • 1 tsp olive oil

  • Roasted Corn:

  • Sprinkle smoked paprika

  • Canned corn

  • 2 small cans enchilada sauce

  • Corn or flour tortillas

  • Guacamole

  • Pico de gallo

  • Cilantro

I make my guacamole and pico de gallo homemade everytime because it tastes best. Also, I suggest topping the enchiladas with vegan cheese before placing in the oven for a more authentic dish, we just did not have any at the time.

Instructions:

  1. Preheat the oven to 425 F.

  2. Peel and chop sweet potatoes into small cubes.

  3. In a bowl toss the sweet potato with the oil and spices to coat and place evenly spaced on a lined baking tray. Roast in the oven until cooked, about 30 mins.

  4. Rise corn thoroughly and place on a lined baking tray. Sprinkle with smoked paprika and place into the oven for 30 mins until slightly crispy, but still soft on the inside.

  5. While your veggies are roasting, rinse a large can of black beans.

  6. In a pan, on medium high heat, add the olive oil and minced garlic and allow garlic to cook until fragrant and brown. Once achieved ad in the onions and saute until translucent.

  7. Add the beans along with the water and allow to cook, mixing occasionally until it begins to thicken.

  8. Once it is starting to become thick, add in the remaining ingredients and continue to cook until no water remains. Take off heat and allow to cool slightly.

  9. Mix the veggies beans and some chopped cilantro together in the bean pot to create the filling.

  10. Once the veggies are done allow them to cool for 10 mins to prevent the tortillas from breaking from steam and heat.

  11. Fill a tortilla with the filling and roll it up facing them down on the rolled side into a lined baking tray. Repeat with the rest of the mixture. The enchilada’s should be touching each other. Once you have used all the mixture cover all the enchiladas with the enchilada sauce and vegan cheese ( if you would like to).

  12. Place into the oven on 450 5 for 30 mins, or until the sauce looks absorbed and the enchiladas or slightly crispy on the outsides.

  13. Serve with guac and pico de gallo!  

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Alexandra Warner