Pumpkin Enchiladas

The Filling:

4 cup black beans (measured after soaking)  This also equals about 2 cans.
2 cup pureed cooked pumpkin
1 sweet potato chopped
6-8 vine ripened tomatoes chopped
2 cups corn (please try to buy this organic)
1/2 cup veggie broth
2 tsp garlic powder (or 3 to 4 cloves minced)
1 tsp chili powder
1 tsp onion powder
1/2 tsp cayenne pepper
optional: 1 jalapeno diced, seeds and all
I soaked the black beans the night before. I also roasted my own pumpkin and pureed it myself, but pureed pumpkin in a can would also work. Add everything to the crock pot. Turn on high and walk away for 6-8 hours or so. A tip, I did this part at night. I woke up to the most amazing smelling house. For some real heat, you can throw in a jalapeno to really give this filling some kick.  Melissa doesn’t like much spice, so I left that out of my recipe.
The Enchilada:
(Per each one)
1 tortilla
3 heaping spoonfuls of filling
Cheese sauce
1 T pistachio dust per enchilada (pistachios that have been processed into a course consistency)
1-2 T diced raw red onions
Now you have the filling, not to mention an awesome pumpkin chili to gorge on. First thing is first, the pistachio dust is essential to this recipe. You can just buy pistachios and food process them until they are course. Real simple. To put together the enchilada, pick a tortilla of your choice, lay it flat, and put three good sized spoon fulls of the filling slightly off-center in a line.  We used Food for Life tortillas. Next add the cheese sauce. I didn’t put an amount because really this is personal taste. Add as much to your heart’s cheese-loving content. We used our cashew cheese sauce, but you could also melt your own cheese in some milk and butter for you omnivores out there. Lastly, add the red onion. Wrap the filling in the tortilla like you would a burrito or a sandwich wrap. Next, add some more cheese sauce on top. Finally, add your pistachio dust on top of the cheese sauce. I did several at once in an 8X8 baking dish and put it in the oven for five minutes or so. Remove and you are done.
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Sweet Corn Fritters

Serves 4-6
1 cup of cooked corn kernels
1 small zucchini peeled and grated
50 grams plain flour
generous pinch salt
2 tablespoons fresh chopped chives
1 egg whisked
generous pinch whole celery seeds (optional)
30 ml of water
oil for frying
Add all of the ingredients to a bowl – adding the water last, a little at a time until the mixture is the consistency of a thick paste. You may not need to use it all. Mix the ingredients with a spoon to combine. Heat a pan with oil and add scoops of the mixture to the hot oil to fry. Turn each fritter once. Remove from the oil when golden brown on both sides and drain on paper towel. Serve with dipping sauce of choice and a salad, or serve as a side dish
Notes
Test if the oil is hot enough to commence cooking the fritters by placing the end of a wooden spoon into the oil. If tiny bubbles rise from around the end of the immersed handle the oil is hot enough. Take extra care when cooking with hot oil and ensure children are not in the immediate vicinity and that the oil is not left unattended for any length of time.
If you do not have fresh chives available substitute with any herbs – the recipe works well with sage and thyme also

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Spring Roasted Corn Salad with Avocados, Radishes, and Tomatoes

Serves 1, can be multiplied

1 ear of corn, husked
6-8 grape tomatoes, halved
3-5 radishes, quartered
1/2 avocado, diced
1 scallion, sliced
2 tablespoons basil, chiffonade

Dressing
olive oil, to taste
lime juice, to taste
cayenne, salt and pepper, to taste

Char corn over medium heat, turning frequently until it's evenly cooked. Cut the kernels off the cob and add to a salad bowl. Fold in the rest of the ingredients. Whisk together dressing, taste, and mix with the salad. Eat this right away. If you are enjoying the salad for lunch, it might be substantial enough on its own. For dinner, pair it up with grilled chicken, shrimp, or fish. Or simply with a charred piece of bread.

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Pinto Bean Salad

Serves 4
1/2 cup dry pinto beans, picked over and soaked for 12 hours
1 1/2 cups water
1 medium organic tomato, diced
1/4 cup diced red onion
1 tsp dried basil
1/2 cup diced red bell pepper
2 Tbsp freshly squeezed lemon juice
2 Tbsp olive oil
1 clove garlic, minced
2 Tbsp fresh minced parsley
1/4 cup organic sweet corn, fresh or frozen, blanched 1 minute
1 tsp ume plum vinegar, or to taste
Cook dried beans on stovetop or in crockpot until soft. Drain and combine olive oil, garlic, parsley, ume vinegar, lemon and lime juices in a small mixing bowl and mix thoroughly. Place cooked beans and all remaining ingredients in a medium mixing bowl. Pour the dressing over and toss well. Serve as is or refrigerate 1 hour before serving.
 
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