I've eaten this meal 3 times this week, and would gladly eat it thrice more.

I have adored The Vegetarian Mother's Cookbook by Cathe Olson since the moment I spotted it at Half Price Books. Everything I've made from this book has been delicious and nourishing.

So, how is it that it took me all this time to have the thought, "Hmmmm... maybe I should google her name." I've been missing out! Cathe has her very own foodie blog! This site is definitely taking a place among my favored websites to browse: VegetarianTimes.com, VegNews.com, NYTimes.com, Salon.com, and CookingBooks.

The Black Bean and Sweet Potato Enchiladas certainly knocked my socks off. We've already made the recipe a couple of times and I'm sure it will turn into a household staple. Check it out and get all your veggies!

Black Bean and Sweet Potato Enchiladas
By Cathe Olson
This delicious meal is high in protein, vitamin A, and iron.

Ingredients:
2 teaspoons oil
1 small onion, diced
2 sweet potatoes, diced (about 2 1/2 cups)
2 cups or 1 (15-ounce can) cooked black beans with a little cooking water
2 cups chopped greens (kale, spinach, etc.)
Sea salt and black pepper to taste
2 cups Enchilada Sauce (recipes follows)
8 large whole grain flour tortillas
8 ounces sour cream

Preheat oven to 375ºF. Heat oil in large skillet. Add onion and sauté 5 to 10 minutes or until soft. Add sweet potatoes. Cover and cook about 10 minutes or until tender. Stir in beans and greens. Cover and heat about 5 minutes until greens are wilted. Add a little water if necessary to prevent scorching. Season with sea salt and pepper to taste.

Cover bottom of 9 x 13-inch baking dish with about 1/3 cup of enchilada sauce. Place tortilla on flat surface. Scoop a line of filling across the width of tortilla. Spoon sour cream across filling. Roll enchilada up and place in pan, seam side down. Repeat until all filling has been used. Cover enchiladas with remaining sauce. Cover pan and bake 20 minutes.

Enchilada Sauce
By Cathe Olson
This may not be totally authentic but it is easy and it tastes great.

Ingredients:
1 small onion, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
2 cloves garlic, minced
3 cups tomato puree
1/2 cup water
1/2 teaspoon sea salt

Heat oil in medium pan over medium-low heat. Add onion and sauté 5 to 7 minutes, or until onion is golden brown. Stir in chili powder, cumin, oregano, and garlic. Saute— 1 minute. Add remaining ingredients. Bring to a boil and simmer 15 minutes.

Let me say it again, you should buy this book.

For those days when you need to fit as much relaxation as possible into one day

I have been incredibly tired lately. I recently accepted a new job (which I am THRILLED about) and have been working up a storm trying to get everything ready. Marathon training has also started in our little household. Today, I decided to take some time to relax. To me, that meant some kind of pastry, coffee, magazines, and NPR. I flipped through a favorite cookbook, picked a relatively easy recipe, and got to it. And let me tell you, this cake is more than I ever dreamed it would be. Everything about this cake/ breakfast treat/ muffin-pie/ beauty is perfect. You should try it. In addition to all the great taste, this cake is vegan and super easy to make. Enjoy!

(And if you don't already own The Vegetarian Mother's Cookbook, you should also treat yourself to that. Don't worry, you don't have to have kids to make great food.)

Applesauce Cake

by Cathe Olson

This moist, spiced cake is easy to make and tastes great.

Ingredients:
1/4 cup oil
1/2 cup maple syrup, brown rice syrup, or agave nectar
1 teaspoon vanilla extract
1 cup unsweetened applesauce
3/4 cup raisins
3/4 cup chopped walnuts
2 cups whole wheat or whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon powdered ginger

Preheat oven to 350ºF. Oil a 10-inch round cake pan or 8- or 9-inch square baking pan. Beat oil, maple syrup, and vanilla together until smooth. Stir in applesauce, raisins, and walnuts. In separate bowl, sift remaining ingredients together. Dough will be stiff. Spread into prepared pan. Bake 30 minutes, or until cake pulls away from edges of pan and knife inserted in center comes out dry. Cool on rack. Serve cake plain or with whipped tofu topping. It's also delicious frosted.

I have been too enamored with the farmer's market to look at this blog

The Bayou City Farmer's Market (Saturday mornings) and Rice University Farmer's Market (Tuesday afternoons) in Houston are amazing. Ever since the tomatoes, zucchini, and eggplant began overflowing from the farmer's baskets and tables, I've been enamored with the flavors. We made grilled sandwiches on whole wheat bread with fresh tomatoes, basil, and mozzarella... eggplant rolls, pan-fried zucchini to add to delicious tomato sauce, a beautiful gratin of pan-fried zucchini, broiled eggplant, slices of fresh tomato, kalamata olives, minced garlic, basil leaves, and the ever-so-beautiful olive oil. This season is amazing.

This website is less amazing, but I feel the need to share a recent recipe with you. (unknown, possibly non-existent you.)

Check it out, next post.