I worked in a few commercials and print ads over the years—chasing a bus for Burlington Coat Factory, wearing a blown-back hair look for Trojan, sipping wine on a rooftop for Riunite, portraying a banker for Bank of America, and shopping for health insurance in a Philadelphia ad. Those gigs were fun and sometimes well paid, but nothing compared to the pride I felt seeing myself on Our Hen House TV this Monday.
Our Hen House is a podcast and purpose-driven organization that raises awareness about animal welfare for thousands of listeners. The hosts and founders, Jasmin Singer and Mariann Sullivan, are two of the most inspiring voices in the vegan community. When they invited me to appear on the show and share some vegan recipes, I was thrilled.
This episode airs just in time for Mother’s Day, and it’s well worth watching. Jasmin and Mariann discuss the importance of drawing attention to the exploitation of non-human mothers. Victoria Moran joins to speak about raising a vegan daughter, her thirty-year vegan journey, and her work as an author. I also share a couple of my favorite five-ingredient vegan dishes and talk briefly about my upcoming book.
The show introduced me with the cooking video I made with my Nana over the holidays—she was overjoyed to see herself on TV. Our Hen House is broadcast through Brooklyn Independent Media across New York City’s five boroughs. If you don’t live in NYC or don’t have a TV, you can watch the episode on Vimeo.
Now, how about a fancy enchiladas recipe?
I can’t claim this recipe came to me in a dream; it’s the result of my love for enchiladas, kidney beans, and curried flavors. The result is a comforting, Indian-inspired enchilada that celebrates seasonal vegetables and bold spices.
Curried Swiss Chard Enchiladas (aka Indian-Inspired Enchiladas)
Ingredients
Enchilada filling
- 2 tbsp coconut or grapeseed oil
- 2 tbsp curry powder
- 1 onion, diced
- 2 cloves garlic, minced
- 1 sweet potato, cubed
- 1 zucchini, cubed
- 2 cups kidney beans (or one 14-oz can)
- 3 swiss chard leaves, stems removed and diced, leaves chopped
- 1 tsp sea salt
For the sauce
- 3 tbsp coconut or grapeseed oil
- 2 tbsp curry powder
- 2 tbsp garbanzo flour or all-purpose flour
- 15 oz can of tomato sauce
- 1/2 cup coconut milk
- 1/2 tsp sea salt
- 8 small corn or flour tortillas
- 1/2 cup cilantro, chopped
Instructions
- In a large skillet, heat 2 tbsp oil over medium heat. Add the 2 tbsp curry powder and toast briefly, then add the diced onion and sauté until translucent. Stir in the garlic, swiss chard stems, sweet potato, zucchini, and kidney beans. Cover and cook on medium heat for about 15 minutes, until the sweet potato is tender.
- Stir in the chopped swiss chard leaves, remove the skillet from the heat, season with 1 tsp sea salt, and let the filling cool for about 10 minutes while you prepare the sauce and warm the tortillas.
- Preheat the oven to 350°F (180°C). Wrap corn tortillas in aluminum foil and warm them in the oven. This step can be skipped if using flour tortillas.
- For the sauce: heat 3 tbsp oil in a saucepan over medium heat. Add 2 tbsp curry powder and 2 tbsp garbanzo or all-purpose flour and toast briefly. Stir in the garlic, then add the tomato sauce and coconut milk. Whisk to smooth out any lumps, reduce the heat to low, and simmer for 10 minutes. Remove from heat and season with 1/2 tsp sea salt.
- To assemble: spread a layer of the curried sauce on the bottom of an 8×8 baking dish. Remove the warmed tortillas from the oven, fill each with a portion of the swiss chard mixture, and roll tightly without breaking. Place each enchilada seam-side down in the baking dish, arranging them snugly together. Pour the remaining sauce over the rolled enchiladas so they are well covered.
- Bake at 350°F for 20 minutes. Serve hot with chopped cilantro. Bon appétit!