Thursday, April 30, 2015

Teapots For Two

via Instagram http://ift.tt/1It5XMC

Monday, April 27, 2015

Best Ever Vegan Enchiladas

Enchiladas are fun because you can experiment with the fillings and make them just the way you want or with whatever you have in the refrigerator (within bounds of reason). For this recipe, I used flour tortillas because I like the taste of them better than corn. You can use whichever kind you enjoy best.

These are a little bit time consuming to make but you can prepare them ahead of time and then just bake them when you get home from work.  Be sure to make plenty of the lime sauce, you’ll most likely find other dishes to try it on.

If you're considering a vegan lifestyle, you should check out this website for a step by step guide and other great info: ThriveCuisine.com.

Best Ever Vegan enchiladas by Future Relics Pottery
Vegan Enchiladas

1 medium sweet potato, diced small
1 medium potatoes, diced small
1 medium zucchini, diced
1 tbsp olive oil
1 tsp ground cumin, chili powder, and coriander
1 jalapeño, stem removed
1 tbsp olive oil
2 garlic cloves, peeled
1 small white onion, diced
1 28-ounce can diced tomatoes (fire roasted if you can get them)
1 cup vegetable stock
salt and pepper

Lime Cream: 
3/4 cup raw cashews, soaked for 3 hours or more
juice and zest of 1 lime
splash of white wine vinegar
pinch of sea salt
1-2 tbsp filtered water

12 small tortillas, warmed
diced ripe avocado
sliced green onions
chopped cilantro


Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Place the diced sweet potatoes and potatoes onto the sheet and toss with the olive oil, cumin, salt, and pepper to coat. Slide the tray into the oven and roast until pieces are soft and cooked through, about 25 minutes. NOTE: if you like your zucchini more cooked than not, add them to the oven for the last 10 minutes of roasting - otherwise, they are fine to add in raw. Stir them into the potatoes when done.
Remove the tray and lower the heat to 350 degrees F.

While vegetables are cooking, start the enchilada sauce. Char the whole jalapeño in a large cast iron pot over medium heat. Remove and set aside.

Add the oil to the pot, then the onions and garlic cloves. Stir and sauté until the onions are very soft. Scrape the onions and garlic into an upright blender. Add the charred jalapeño and diced tomatoes. Blend on high until totally smooth. Pour tomato mixture back into the pot. Add the vegetable stock and simmer sauce until the texture is slightly looser than tomato paste. The color will have deepened as well. Remove sauce from the heat.

To make the lime cream: Drain the cashews. Place them cashews in a clean bender pitcher along with the lime juice, lime zest, white wine vinegar, salt, and water. Blend on high until you have a creamy and smooth mixture. Scrape the lime cream into a container, cover and chill until you’re ready to serve it.

Place the roasted vegetables in a bowl and re-use the parchment paper from the baking sheet for the enchiladas. An 8×11 inch pan that’s about 2 inches deep is good here. Ladle about a cup of sauce into the bottom of the pan.

Warm the tortillas and wrap in a dish towel. Place a warm tortilla on a dinner plate, spoon about 1/4 cup of vegetables on top down the center of the tortilla. Carefully roll it up and place, seam side down, in the enchilada pan. Repeat with remaining tortillas and filling ingredients.

Pour most of the remaining sauce over the enchiladas in the pan, spread it out, and slide the pan into the oven. Bake for 25 minutes. Serve enchiladas with lime cream, diced avocado, green onions, and cilantro.

Check out the gallery page - Future Relics Gallery by Lori Buff

Monday, April 20, 2015

"Chinese Noodles" w/Soy Sauce Glazed Mushrooms

When I was growing up in Southern Idaho (Janet here), we would often go for your proverbial Sunday Drive.  After we got home from church we’d all change out of our Sunday best, either eat a quick lunch, or pack up the big, blue Coleman cooler for lunch on the tailgate once we reached our destination. Then we’d all load up in the pickup and head out (this was not a fancy pickup, and there were five of us kids, so, weather permitting, there were usually a few of us in the back. Fun when I was young, but once I hit my teenage years, I was very concerned about the possibility of running into someone I knew - or someone I’d like to know - with my hair all windblown and tangled!)
The destination varied - it was usually within an hour or two drive from home, but it might have been Mt. Harrison to the south somewhere along the Snake River, the City of Rocks, the foothills of the Sawtooth’s to the north or just “out in the desert”. Wherever we went, it always someplace where we kids could run, climb, and explore. And it was nearly always an adventure, from seeing who could climb the highest, to exploring abandoned homesteads from who knows when, to clinging to the bed of the pickup while my Dad made his way up questionable roads with a mountainside on one side and a sheer drop on the other, to seeing deer and porcupine and rattlesnakes and antelope and eagles and woodchucks (and occasionally a “rockchuck” - distant cousin to the woodchuck, according to my father - they were common in the desert where there was little to no wood).
Some of my best childhood memories are from these days, and I attribute these experiences to my lifelong appreciation for nature, beauty and adventure of all kinds. 
Another favorite memory of these days is the meal upon our return home, usually pretty late (at least after dark) Sunday night. We weren’t a family who ate out, plus we were in very rural area, so there was no stopping for a pizza on the way home. When we got home, Mom would whip up something quick and easy so we could get off to bed, especially if it was a school night. 
Often this meal would be broiled cheese sandwiches and Campbell’s soup of some sort. But, sometimes, it would be “Chinese Noodles”. Then, Chinese noodles consisted of spaghetti noodles, boiled eggs, soy sauce and whatever leftover meat might be in the fridge. Simple, yet delicious. 
These days, though I’ve adapted the recipe a bit as I no longer eat meat, this is still a favorite comfort food. It’s simple and quick - either the way Mom made it (sans meat) or this “fancier” version below.

  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 8 ounces shitake mushrooms, sliced (any mushroom will do here, but I like the “meaty” texture of the shitake) 
  • 2 cloves garlic, minced
  • 2 tsp grated ginger
  • 1 tablespoon soy sauce
  • one or two handfuls of fresh spinach (optional)
  • 8 ounces noodles (spaghetti or angel hair pasta works great - though I’ve found that ramen noodles tend to soak up less soy sauce, negating the need to dump more and more on like I did as a kid)
  • 2 to 4 boiled eggs, depending on how hungry you are
  • Green onions, sliced thin
Prepare noodles as directed, drain and rinse, keep warm.
Peel and slice boiled eggs
Heat butter and olive oil in skillet over medium heat. Add mushrooms. Cook and stir until the mushrooms have softened, 3-5 minutes. Stir in the garlic and ginger; continue to stir for 1 minute. Add soy sauce, stirring until liquid has evaporated, about 2 minutes. If using spinach, throw it in now and stir until wilted.
Divide noodles between two bowls, top with egg, mushrooms and green onions. Add more soy sauce to taste. 

Check out the gallery page - Future Relics Gallery by Lori Buff

Monday, April 13, 2015

Cheesy Enchilada Casserole

Cheesy Enchilada Casserole

I like all kinds of food, but this dish combines many of those into one - Mexican flavors, roasted cauliflower, spinach - plus, it's cheesy and easy! 
This is a great "clean out the fridge" kind of recipe, substitute ingredients based on what you have on hand. For example, I used some leftover rice into which I had stirred in some cooked onions and this amazing hot sauce my friend Damion made. Leftover cooked potatoes (mashed, diced, baked, roasted - whatever), would work well too. Or, if you are doing strict low carb, leave out the starch and stir in something else. if you don't want to go to the work/time of roasting your cauliflower, you could "rice" it and add it in raw. (to rice cauliflower, grate florets on the "fine" side of a box grater, or throw them into your food processor). Additional suggestions at the end. 
What would you do to make this dish your own?


  • 1 large cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 2 cups red enchilada sauce
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup cooked rice
  • 2 handfuls fresh chopped spinach
  • 2 small jalapeño peppers, diced fine (seeded if you prefer it mild)
  • ½ tsp cayenne pepper (optional, if you prefer it mild)
  • 1 teaspoon cumin
  • 3/4 cup Monterey jack cheese, shredded
  • 1/2 cup cheddar, shredded


  1. Toss the cauliflower in the oil, place it on a baking sheet in a single layer and roast in a preheated 400F oven until it starts to caramelize, about 20-30 minutes, mixing half way through.
  2. Mix the cauliflower, enchilada sauce, beans, rice, spinach, peppers and spices place it in a 2 quart baking dish and sprinkle on the cheese.
  3. Bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 25 minutes.
  4. Serve with avocado slices, chopped cilantro, chopped fresh tomatoes, sour cream. 

If your cauliflower is small enough, this works great as a chunky dip or nachos too.

This is a very versatile recipe, you could sub out the listed vegetables for almost anything else (some chopped zucchini or butternut squash; if you really like peppers, could sub in some chopped poblanos [typically fairly mild]; corn instead of the rice or beans, etc.)

Check out the gallery page - Future Relics Gallery by Lori Buff

Monday, April 6, 2015

Meatless Monday - Fried Quinoa with Vegetables

Fried rice is a very nice comfort food.  It’s also easy to fix so it’s perfect for week night dinners.  But not everyone can eat rice.  Luckily you can get gluten free quinoa which is reported to have a higher nutritional value than traditional white rice.  I’m not claiming to be an expert on nutrition, I am a potter after all. I just know when something tastes good and this twist on traditional fried rice fits that bill.

If you can prepare the quinoa a day ahead of time it actually is a slightly better consistency for frying. If you can’t, or don’t remember to make it ahead, don’t worry, it’ll still be good.

Fried Quinoa with Vegetables by Lori Buff
Fried Quinoa with Vegetables 

2½ to 3 cups cooked quinoa
¼ small onion, chopped
2 carrots, peeled and chopped
3 scallions, chopped and divided
3 garlic cloves, minced
½ teaspoon fresh ginger, minced
1 tablespoon olive oil
2 eggs, lightly beaten (still raw)
½ cup frozen edamame (soy beans), thawed
1 ½ tablespoons teriyaki sauce
2 ½ tablespoons soy sauce
¾ teaspoon sesame oil


Mix the ingredients for the sauce in a small bowl and set aside.

Heat ½ tablespoon olive oil in a large sauté pan or wok over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the wok. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes.

Make a well in the center of the quinoa pour eggs in the well and scramble. Throw in edamame, then toss everything together until the edamame are warmed through, add remaining scallions and serve.

Check out the gallery page - Future Relics Gallery by Lori Buff