“Vegetarian” Enchiladas- Enchiladas filled with shredded zucchini, corn, and pinto beans.
I wanted to try to make a healthier version of one of my favorite dishes.
I will post a recipe soon.
Guacamole burger with provolone cheese.
Guys, I’m so sorry that I’ve barely updated! I’m taking all my finals and AP tests right now. I’ll be officially done with everything June 8th and then I promise there will be so many more recipes and delicious food pictures!
Thank you for continuing to follow! <3
Überrschungsbrötchen Recipe
Meaning “surprise rolls” - little breads you fill with ingredients!
Bread Ingredients:
- ½ pack dry yeast
- 500 grams whole wheat flour
- 1 tsp salt
- 100 grams zucchini
- 200 ml milk
- 3 tbsp vegetable oil
Filling Suggestions:
- Sausage
- Cheese
- Large mushrooms
- Cherry tomatoes
- Herb spread
- Hard boiled eggs
- Precooked vegetables
- Nuts
Directions:
- Mix yeast with flour and salt. Wash zucchini and finely grate it. Lightly warm milk, and add to flour mixture with oil and zucchini. Knead the dough until the ingredients are evenly distributed. Cover and let sit in a warm place for about 30 minutes.
- Divide the dough into 16 portions. Prepare and divide the fillings. If using cheese, cut into cubes; if using vegetables, wash and cut into appropriate sizes. Roll out dough portions and form into rolls. Press the fillings into the middle and surround completely with dough.
- Grease a baking sheet with oil. Place rolls onto the baking sheet, and lightly brush them with water and dust with flour. (If desired, they can be topped with sunflower seeds, pumpkin seeds, poppy seeds, or corn meal. This is especially useful if you have different fillings and you wish to distinguish them without opening them!) Let them sit for 20 minutes.
- In the meantime, preheat oven to 400 degrees Fahrenheit. Bake them in the middle rack for about 20 minutes.
Fun Idea:
- If you’re making these for a birthday party or some event, you can put little messages inside walnut shells and use that as a filling!
Breakfast
Vegetarian Tostada with no-fat beans, cheese, tomatoes, avocado, lettuce, jalapeño, hot sauce, and salsa.
Pozole- This is the best thing I have ever eaten.
Mexican Rice Recipe
Ingredients:
- 1 cup white rice
- 1 1/2 cup vegetable broth
- 1/2 cup water
- 1 tbsp Mexican Chili Powder
- 1 tbsp vegetable oil
- 1 tbsp tomato paste
- Pinch of salt
- Pepper to taste
Directions:
- Barely heat oil and add rice.
- Add spices and tomato paste.
- Add about 1 tablespoon of the vegetable broth and stir in until tomato paste has dissolved.
- Add the rest of the vegetable broth, and add the water.
- Cover and simmer on low heat for about 20 minutes, or until all the liquid is gone. Don’t disturb rice while it cooks!
- Enjoy!
Alright, right now, I’m fixing up this blog! I’m going to organize recipes and make navigation a little easier for you guys. (:
Pesto & Tomato Pasta
