When I saw these videos a few weeks ago, I decided I needed to make this entire meal sooner than later…
We found a couple of these “love mushrooms”… unfortunately we had to separate them.
Enchilada filling: mushrooms, red pepper, onions, and cumin. Everything is better with cumin
Queso, before blending.
my full plate.
This recipe made 20 enchiladas (two 13×9 pans)
Papaya Salad and Nacho fixings. The salad dressing is at the top of my favorite salad dressings ever.
I had a lot of extra blackberries leftover from the PPK facebook challenge, and I haven’t been eating enough salad this week… so here’s my answer to both of those!
Blackberry Walnut Dressing
- 2 cups blackberries
- 1/2 cup apple juice (you could probably use apple slices too since this will be going through a sieve)
- juice from 1/2 a lemon (more if you want a more acidic dressing, I also suggest adding a vinegar if you want this to be more of a vinaigrette)
- 1 Tbsp packed mint leaves
- 1/4 cup walnuts
First, blend together blackberries, apple juice, lemon juice, and enough water to almost cover blackberries (leave about and inch or two of blackberries above the water).
Now pour the blended mixture through a fine sieve into a bowl.
Whisk/quickly scrape the bottom of the sieve with a spoon until most of the liquid is in the bowl and you are left with only thick pulp and seeds in the sieve.
Return mixture to blender and add mint and walnuts. Blend till smooth. At this point you can add more lemon or vinegar for more acidity, more apple juice for more sweetness, or more walnuts for a creamier dressing.
Now pour into a storage container of some kind. I really like these little dressing bottles from Fry’s grocery store.
I served on a bed of romaine, spinach, mixed baby greens, and moringa leaves (sometimes the farmer’s market has the randomest stuff!) and topped with dressing and cranberries.