Lucky Scatterbrain [Best of Fall Vegetable Polenta Bake]

Cheesy creamy polenta topping a mix of flavourful fall vegetables. Vegan comfort food boasting with vitamins.

Two secrets to getting out of a cooking rut: getting yourself into troubles and being scatterbrained.

Polenta casserole 3

The Farmers’ Market is a dangerous place to go for me so that’s where the trouble part comes from. Even if I meant to pick up just one ingredient with a recipe using it in mind it never happens. Never. I don’t even know why I’m still trying to fool myself into believing it. The second I set foot onto the market I’m lost. Or should I say: my salary? In my defense, walking past a dozen stalls brimming with the freshest produce, most delightfully scenting breads and local honey [ even of the very rare kind!] until you get to the one you’d originally settled on is torture.

Long story short I didn’t just finally (!!) pick up the first kale of the season – can you believe it had been unavailable since the end of January? – but also lots of other autumnal produce.

Polenta casserole

About that scatterbrained part: Do you ever swear you had an ingredient at hand not even needing to check because you definitely know it’s there? Until you actually need it. Turns out you’d better have checked earlier than Saturday night with stores closed already. And when your heart’s set on a balsamic kale and butternut squash phyllo pastry it hurts just a little to notice you’re out of balsamic vinegar.

Polenta casserole 2

But lack of ingredients has the potential to boost creativity and variety is the spice of life after all. Old but true.  In hindsight I’m -very- glad I strained from my original plan because this might just be my new favourite.  The sweeteness of the soft parsnips, slightly bitter taste of the kale covered and meaty mushrooms once more mingling in a silky sauce and topped with creamy cheesy polenta? And did I mention chickpeas? Sign me up. Okay,  I guess I need to sign myself up or better yet get cooking but I recommend you do, too, for full fall flavour enjoyment. You’re welcome.

Polenta casserole 4

Also note that this is super fast and just right for lazier days because we’re preparing the polenta in the microwave.  Yes! Trust me it’s the surefire way to perfect polenta. It also saves you another dish to clean because you can eat right from the bowl you used for the polenta. I’m not going back to stovetop corn meal any time soon.

Name-wise I was torn with this dish. It’s autumn to me but I know the majority of you are used to the term fall so that’s what I ended up choosing.

Best of Fall Vegetable Polenta Bake

  • one medium Parsnip,  cut into half moons
  • one medium red onion, sliced into rings
  • Brussels sprouts (90 g) – 1/2 cup
  • Kale (50 g cleaned) – about 1 cup
  • 4-5 mushrooms, sliced thinly
  • 1 clove of garlic,  minced
  • Coconut oil for frying
  • 100 g chickpeas [1/2 cup + 1 tbsp]
  • A generous 1/4 cup passata/tomato sauce (70 g)
  • 3 tbsps soy creamer, divided
  • Salt + pepper
  • 1/2 tsp each smoked paprika and thyme
  • 1/4 cup polenta
  • 2 tbsps nutritional yeast

As involved as it might look or sound this comes together really fast.

  1. Start by sautéing the onion rings until caramelized at mediun heat. Add the garlic and fry for another minute.
  2. Sprinkle in the spices.
  3. Deglaze the pot with some water and add the Parsnip.  Cover the pot and let cook for about three to four minutes or until the parsnip is tender.
  4. Add the mushrooms,  sauté until the release some water. Then stir in the kale and let it wilt.
  5. Pour in the tomato sauce and two tablespoons of soy creamer. Stir to combine.
  6. Mix in the chickpeas.
  7. Turn off the heat and transfer the vegetable mixture to a greased baking dish.
  8. Top with the polenta and bake at 300 °F for about 20 minutes or until set.


  1. For the polenta: Place the polenta and 3/4 cup of water in a large microwave-safe bowl. Add a sprinkle of salt. Stir and microwave on high for 2 1/2 minutes.  Microwaves vary so stay close by to avoid boiling over.
    Remove, stir in the remaining tablespoon of soy creamer and pepper to taste. Microwave for another 2 1/2 to 3 minutes. Remove from the microwave,  stir in nutritional yeast, salt to taste and 1/2 tsp of coconut oil.

I’m sharing this lucky byproduct of scatterbrainedness with Laura, Kierston, Healthy Vegan Fridays, Gluten-Free Wednesdays, The Virtual Vegan Linky Potluck, Tasty Tuesday and Gluten-Free Fridays.



Happiness-inducing today: My main work assignment for the day. It involved visiting a daycare facility and the little ones were too adorable.

Stay in touch!

Twitter: @MissPolkadot21
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Scatterbrain, going produce-buying crazy at the Farmers’ Market, …: What are your best ways out of food ruts?

What are your top three seasonal vegetables in autumn?

Do you prefer saying autumn or fall? I’ll admit ‘feeling fall-ish‘ has more of a ring to it but still, in my heart it’s all about autumn [and alliterations].

Peas over nuts [Cinnamon Chickpea Crunch Protein Bars]

Quick, easy, nutritious and delicious: A one-bowl vegan and protein bar reminiscent of  a slice of soft vanilla cake. Free from gluten, refined sugars or weird additives.

Protein Bars 8

Chances are that if you’ve been around the blog world for any time yet you’ll have noticed two trends: 1) a fondness of bars and 2) protein as many bloggers’ favourite macronutrient.  Me, however? That’s where I’m not like your average blogger. I’m not fond of bars in general [at this point I expect some people gasping for breath in shock]. Me and protein bars?  Much less. I’ve always considered these a) exclusive to body builders or b) anybody doing strength training. The way I see it I don’t fall in either category. Unless you’d count lugging around [way too] heavy bags every day weight-lifting. Hmmm …

Protein bar

Which didn’t bug me much because the protein bars available at stores around here are nasty. The only one I ever bought years ago – I can actually recall the time, brand and flavour of the bar – wasn’t awful in terms of taste. But it was a candy bar disguised as a healthy snack.  The ingredient list: Sugar. Sugar.  More sugar. Oh, and some protein. Processed soy-derived. Aren’t you getting hungry reading that?!

Protein Bars 1

These? Are the opposite. Granted, that other bar won the award for appearance – how hard is it with a thick chocolate?! coating – but we already know it’s the inner values that count.  Protein not only from the powder but the peanut flour and even in the chickpeas, too. A funny story or realization about those: I had my mind set on using salted peanuts here. -But-: you haven’t seen my overflowing cupboards yet. No unneccessary purchases for me.

Protein bars 3

So I went for the closest sub and – chickpeas. Before you turn up your nose or click away: Think about it. Chickpeas are legumes – as are peanuts.  There isn’t much of a difference with that in mind. Clearly a case where peas [won] over nuts. And I’m nuts about those peas – my stash is dwindling by the day. If you’re still doubtful just let me tell you about the great texture and crunch they add to these bars …

Protein bars 4_neu

A realization and my only regret about this recipe is my habit of preparing small batches. The one I prepared Saturday was meant to last me for the week. Yet there I was whipping up another pan a day later. I’m officially addicted. But it’s a good one.

Cinnamon Chickpea Crunch Protein Bars [about four generously-sized bars or more smaller ones]

  • 1 scoop vanilla protein powder (20 g) [I used SunWarrior]
  • 1/8 cup peanut flour [15 g]
  • 1/8 cup coconut flour [15 g]
  • 1 tbsp ground flaxseed
  • 1/2 tsp cinnamon + additional for sprinkling on top
  • 1/8 cup NuNaturals oat fibre OR psyllium husks* [15 g] OR oat bran*
  • a pinch of salt [generous for me and any other fans of sweet-and-salty combinations]
  • 1 tbsp NuNaturals Simple Syrup (could sub agave or honey)
  • 1/4 cup roughly chopped dry-roasted salted chickpeas [20 g]
  • about 1/2 cup non-dairy milk [I used coconut]
  • 1/4 cup dried mulberries
  • Optional [but actually mandatory] raw or 99% dark chocolate, chopped**


  1. Combine all dry ingredients.
  2. Stir in milk and syrup to combine.  You’ll want to reach a slightly drier cookie dough texture.
  3. Put the mixture into a greased 8 x 8 inch baking dish and press down firmly.
  4. Bake for about 10 to 12 minutes or until the top feels firm but not dried out.
  5. Take out of the oven and dust the top with additional cinnamon inmediately.
  6. Let cool before slicing into bars. These keep best in the fridge.


* These are gluten-free if using either psyllium husk or gluten-free oat bran. The texture is most cake-like with the oat fibre but still fine elsewise.

** This will add some sugar so omit if opting to stay all sugar-free.

Protein bars 2

One more note on the Simply Syrup in this recipe: it’s a new product by NuNaturals and this was my first time trying it. There may or may not be a giveaway coming up soon …

Because everybody – now even me – likes protein, bars and protein bars I’m sharing these with Gluten-Free Tuesdays, Strange but good, RecipeFriday, Gluten-Free Wednesdays, Recipe of the Week, Allergy-Free Wednesdays, Real Food RecipesTasty Tuesdays, Healthy Vegan Friday and #glutenfreefridays.


Happiness-inducing today: An e-mail from a friend I hadn’t heard of in a while.

Stay in touch!

Twitter: @MissPolkadot21
Pinterest: MissPolkadot21
Bloglovin’: Let’s get living


What’s your favourite kind of protein bar?

Chickpeas instead of nuts: Strange or awesome?

Have you made your own protein bars before?

Birnen, Bohnen und ‘Speck’ – a classic gone vegan

A hearty sweet and savoury vegan green bean & pear sauté topped with creamy potatoes: reinterpreting a German classic.

Birnen, Bohnen und Speck I

Whenever my mum brings along some of her garden’s bounty it comes with a condition and I’m not kidding you here. The kind of condition where she makes me vow I’ll use said  produce right away. Rather than safe it [she knows me too well] for a ‘special’ dish [she doesn’t understand this part] . Not taking into accountance my self-imposed pressure of not only using it up in due time but in a way worthy of it because it’s such a rare treat. I know.  Store-bought vegetables? Just use them. Homegrown? Come up with the best possible or exciting way of preparation.

Birnen, Bohnen und Speck 4
It’s definitely a struggle at times when I’m lacking creativity or can’t make the decision for one specific dish. Not this time.  For once I knew what I wanted as soon as I saw the gorgeous beans. With slightly crisper weather all that’s been on my mind lately is comfort food. And German classics often are just that. However,  if you’re familiar with traditional German cuisine you’ll know it isn’t exactly the most vegan-friendly to begin with. If a dish doesn’t contain meat you’ll find butter, milk or eggs in the ingredient list.

Birnen, Bohnen und Speck 3

The dish I decided to tackle is called Birnen,  Bohnen und Speck [Pears, Beans and Bacon]. Essentially, it’s a sweet and savoury hash of green beans,  bacon and onions. I can’t remember the last time I ate the real deal. Given we hardly ate traditonal German fare during my childhood and I’ve been vegetarian for 11 years by now it must have been a long time.  If you’ve seen my other recipes you’re aware I’m not taking authenticity or classics too serious rather putting my own spin on them. No matter how close or not to the original my version of this dish is: all that matter is that it’s seriously good in its own way. Who needs bacon again?

Birnen, Bohnen und Speck 6

Birnen, Bohnen und ‘Speck’-Auflauf / Vegan Pear, Green Bean and Ham Bake

  • 2 small red onions, chopped
  • Coconut oil
  • 150 g green beans,  washed and cut into bite-sized pieces
  • 1/2 small not too ripe pear, cut into bite-sized pieces
  • 2 medium-sized starchy potatoes [150 g], peeled
  • Scant 1/2 cup almond milk [100 ml]
  • 1/2 vegan sausage [I used a chorizo by Wheaty], chopped
  • Salt and pepper to taste
  • nutritional yeast


  1. Boil green beans until not quite tender [because you’ll bake them later on, too]. Drain and set aside.
  2. Melt the coconut oil in a non-stick skillet. Add the onions and sauté for about 4-5 minutes.
  3. Add in the sausage and fry until it gets crispy in places.
  4. Prepare potato topping by cooking the potatoes until tender. Blend with almond milk, salt and pepper. Be careful not to overmix to avoid it turning gloopy.
  5. Stir the pear into the skillet, frying only a few more minutes.
  6. Transfer the vegetable mixture into a small baking dish.
  7. Top with the potatoes. Bake in the preheated oven [175 °C/ 350 °F] for 20-25 minutes.
  8. Sprinkle with nutritional yeast and serve.



Fake meats aren’t for everyone and I rarely buy them myself but this dish wouldn‘t come as close to the original without.

On the pictures: I ran out of beans when making this hence the impromtu add-in of random bits of frozen broccoli shortly before it went into the oven.

I’m linking up with Laura, Kierston, the Tasty Tuesday Link-up Party, Recipe of the Week, Tasty Tuesdays, The Real Food Recipe Roundup, The Virtual Vegan Linky Potluck and Healthy Vegan Fridays.


Happiness-inducing today: Good songs on the radio on my commute back home from work.

Stay in touch!

Twitter: @MissPolkadot21
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Bloglovin’: Let’s get living


If you have an own garden or family giving you produce from theirs: Do you try to use any of it in the ‘best’ way possible, too?

Have you ever had ‘Birnen, Bohnen und Speck’?

What is your favourite recipe using green beans?



Cooling down with chili [Speltberry Salad with Apricot Chili Dressing]

Summer’s bounty in a hearty satisfying speltberry salad accompanied by a fruity dressing with a spicy kick.

Maybe I need to reconsider my plans of moving to California one day. Because if me adapting [or failing at it] to the current heatwave is any indicator of how I’d do over there… oh well. You can get used to a lot, right? These past days, though, were quite a change – and a challenge – for me.

Apricot chili_salad

So what do you do in the heat? Or rather: what do you eat in the heat? Salad. Only: if you’ve been around for a while you know I’m the odd vegetarian who doesn’t like salad. Well, salad salads, at least. A pile of leafy greens with – at the worst – a vinegar-y or mustard-infused dressing? Very sweet of you to offer but thanks, I’ll pass on that one. For me, a salad needs to have that special something. It has to fill me up and not just because of its stomach-widening capacities of low-calorie vegetables but nutrient-dense ingredients like grains and beans. Actually, my kind of salads need to follow the formula for a balanced vegan meal: a grain, a green, a bean.

Speltberry salad IV

Adding some of the fresh apricots I’d gotten at the Farmers’ Market – that were on their last legs already thanks to the vendor handing me a bag of very soft ones, thankyourverymuch – was only natural. Because isn’t everybody on a mission to eat their body weight in all kinds of fresh produce during the short period it’s available? From what I heard apricot season is pretty short so I didn’t want to let it pass without eating my share – fear of missing out [on food]??! Given my penchant with the combination of chili and sweetness I couldn’t not add some chili/ red pepper flakes to the dressing. There’s no logical explanation for some decisions aside from gut instinct. And a good gut instinct it was here.


Speltberry salad_apricot chili dressing2

 Speltberry Salad with Apricot Chili Dressing [vegan + gluten-free option]

  • 1/4 cup speltberries* [see below for subs and gluten-free option]
  • 1 orange mini bell pepper or 1/4 a regular bell pepper, sliced thinly
  • 4-5 leaves of pointed cabbage, sliced thinly
  • a handful of cherry tomatoes, halved
  • 1/2 cup chickpeas
  • 1 clove of garlic, minced
  • a piece of ginger [about 1/2 tsp minced] – this made for a very pronounced ginger taste so feel free to use less
  • a splash of coconut milk
  • 1/4 tsp each cayenne pepper and smoked paprika
  • salt and pepper



  • 3 ripe apricots [about 100 g], pitted
  • 1/4 tsp chili flakes
  • pinch of cayenne pepper


  1. Cook the speltberries according to package directions. Set aside.
  2. Sauté the garlic in coconut oil. Add bell pepper and stir-fry for about two minutes, then add cabbage and ginger. Sauté until the cabbage is wilted.
  3. Add the coconut milk. Then mix in the tomatoes, speltberries and chickpeas to warm through.
  4. Season to taste with salt and pepper.
  5. For the dressing blend the apricots and spices with about a tablespoon of water to reach a drizzly consistency.
  6. Serve the salad either warm or cold.

* alternatively, you could use wheatberries [one popular brand being ‘Ebly’], farro or simply short-grain brown rice [gluten-free option]

For once I actually didn’t reheat a dish like I usually do when I’m finished taking pictures of it. Instead, I kept it chilled with the chili kick because spicy food can help you stay cool on hot days. Bring on the chili peppers!

Speltberry salad

Rumors has it they serve some pretty good salads in California – and I don’t have any doubts there. So maybe that’s the trick to staying cool over there? One day I’ll know. One day…

In hopes like some chili to chill down, too, I’m sharing this with Laura, Kierston, Tasty Tuesdays#FoodieFridayReal Food Wednesday, Recipe of the Week, Allergy-free Wednesday, the Real Food Recipe Roundup, Gluten-Free Wednesdays, Healthy Vegan Fridays and the Virtual Vegan Linky Potluck

Happiness inducing today: Helping my sister by proof-reading a job application she’d written. I’m the odd person who actually enjoys tasks like that – and my family and friends know.

Stay in touch!

Twitter: @MissPolkadot21
Pinterest: MissPolkadot21
Bloglovin’: Let’s get living


What’s the formula for your favourite kind of salad?

Do you dream of moving to another country? California and several other states in the US are places I’d really like to live and work at least temporarily one day.

Are you dealing well with heat in general?



Pineapple Lentil Curry with Wheatberry Cauliflower ‘Couscous’

Creamy curried lentils with a fruity kick accompanied by a combination of chewy wheatberries and fluffy cauliflower.

Pineapple lentil curry 2

Some of you might wonder: Pineapple in lentil curry? Why, yes. This is another one of those dishes where I can go into more details of its whereabouts. Like I mentioned my original intention on the day I created this dish was a very different one. Lentils would have made an appearance either way but the fruity part was a spontaneous decision. Or semi-spontaneous. I’d been craving pineapple for a while yet hesitated to buy some . Because unlike what you’d guess if you’d seen me go a little overboard when being presented with a plate of perfectly ripe one when eaten on its own pineapple doesn’t sit so well with me.

Pineapple Lentil 8

But cravings need to be satisfied – plus I’m stubbornly ignoring food sensitivities at times – so I decided cooked pineapple was fine with me. And it was. The curry would probably still taste good without them but fruit in curry is meant to be and the tropical contrast to the rustic lentils [do they feel that way to anybody else, too??] was perfect. Creamy lentils, sweet pineapple and a side of both chewy and fluffy wheatberry cauliflower ‘couscous’.

Pineapple Lentil 4

The idea for my side here was a spur-of-the-moment decision, too, when I spotted a recent favourite and now long-neglected [for no reason] grain: wheatberries. With a huge cauliflower on hand I decided to combine the two for contrasting textures – which we know I’m a fan of. The cherry on top was adding coconut butter to both the curry and the ‘couscous’. This one needs no explanation: just try it! Whether on its own or with the ‘couscous’ on the side – once more comfort food in a bowl.

Pineapple Lentil 6

Pineapple Lentil Curry with Wheatberry Cauliflower ‘Couscous’

  • 1 small red onion, diced
  • 1 clove of garlic, minced
  • 1 small eggplant or 1/2 a medium [about 120 g for me]
  • a handful of mushrooms
  • 1/3 cup of green lentils, canned
  • a handful of cherry tomatoes, halved
  • 1 tsp of cumin seeds
  • 1/4 tsp ground coriander
  • a pinch each of cinnamon and cayenne pepper
  • dash of red pepper flakes
  • 1/4 cup of unsweetened pineapple chunks in their own juice [canned], juice reserved
  • 1/2 tbsp [or more] of coconut butter

For the wheatberry cauliflower ‘couscous’:

  • 1/4 cup quick-cooking wheatberries*
  • 1 – 1 1/2 cups of cauliflower, riced in the food processor
  • juice from the canned pineapple
  • salt and pepper
  • 1 tsp coconut butter
  1. Start by preparing the wheatberries according to package directions.
  2. When they’re almost done, add the cauliflower ‘couscous’ and a few tablespoons of  the pineapple juice. Cook until the cauliflower has softened. Stir in the coconut butter, season with salt and pepper to taste.

For the curry:

  1. Sauté the onion and garlic in [coconut] oil until fragrant.
  2. Stir in the cumin seeds and coriander and fry to lightly toast the spices.
  3. Add the eggplant, lower the heat and cook until the eggplant has softened.
  4. Add the mushrooms and cook for a few more minutes until they’re tender.
  5. Mix in the drained lentils, remaining spices and let simmer for about 5-6 more minutes. Shortly before it’s done cooking, add in the tomatoes.
  6. Adjust seasonings to taste.

* I use ‘Weizli’ which is similar to ‘Ebly’ – both are pre-cooked [still whole grain] wheatberries that allow for a much faster cooking time of only 20 minutes.

Fruit in curry might be a little strange [but very good] so I’m sharing this recipe with Laura as well as Kierston, Healthy Vegan Fridays and Allergy-free Wednesdays.

Happiness inducing today: Puppies! Every time I see somebody with a puppy or a grown-up cute dog I secretly wish I didn’t live in an appartment and could have a furry friend living with me, too.

Stay in touch!

Twitter: @MissPolkadot21
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Have you ever added fruit to curry or another savoury dish?

Is there any food you can/ will only eat cooked not raw – or the other way around?

A balanced Fiesta [Vegan Enchilada Bake with Cauliflower Nacho Sauce]

Deliciously doughy tortillas layered with spicy enchilada sauce and topped with a creamy vegan nacho dip – a healthy fiesta for one.

As single-serving pizzas, quesadillas or wraps: Tortillas are one of those ingredients popular all over the healthy living blog world. Yet I had never taken part in the rolling, baking or grilling business because – like I mentioned – Germany has yet to fully jump on the tortilla train. There are no brown rice/ high fiber/ high protein/ low-carb/ you name it wraps over here. Not even whole wheat ones. The ‘bad’ and ‘unhealthy’ white tortilla? No way. Or not until my desire for tortillas was stronger than my fear of white grains. And stepping outside my comfort zone couldn’t have been more rewarding than this delicious pan of doughy tortilla goodness.

Tortilla bake 1

And about those ‘unhealthy’ labels? Like I said in my What I ate Wednesday post it’s about the big picture. Some good friends – kidney beans, corn and what I [falsely or not] dub Mexican spices – joined the torilla for a Mexican fiesta in a casserole dish making it a nutritious meal. Just in case anybody else is struggling with the ‘bad’ white grains I thought it’d be fun to deconstruct this dish.

  • Bell peppers: 1 cup boasts more than 150  % of our daily needs of Vitamin C and 16 % of the recommended amount of Vitamin A.*
  • Kidney beans are a good source of iron in a vegetarian/ vegan diet and add plenty of fiber to the dish.*
  • Cauliflower contains a significant amount of potassium, fiber and a multitude of other vitamins.*
  • One Tortilla wrap: 100 % of a meal’s need of deliciousness 😉

Because I can be a nutrition geek at times I logged the whole dish [why, yes, I had some free time] and it totalled at 405 % of the daily recommendation for Vitamin C, 78 % of Vitamin A, 38 % of our iron needs and contained around 17 g of [vegan] protein. In short: a perfectly balanced meal.

Tortilla Bake 3

While I’d have happily eaten the enchilada mix with the tortilla as is I decided to up the dish a notch. Taking a clue from Ashley  cauliflower stood in for the nacho ‘cheese’ topping. Trust me it’s good and if you end up eating it straight from the blender I won’t judge you. Much. Just leave some for this dish and we can still be friends.

Enchilada Bake with Cauliflower Nacho Sauce [for one]

1 flour tortilla, cut into six to eight triangles

Enchilada Sauce

  • 1 small red onion, diced
  • 1 clove of garlic
  • 1/2 medium red bell pepper, chopped
  • 4-5 mushrooms, sliced
  • 1 cup fresh spinach
  • 1/2 cup of kidney beans
  • 2 tbsps corn [or more but this was the remainder for me]
  • 3/4 cup tomato sauce
  • 1/2 tsp dried oregano
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • Pinch of dark cocoa

Cauliflower Nacho Sauce:

  • generous 3/4 cup cauliflower [around 80 g]
  • 1 tbsp salsa
  • 1-2 tbsps nutritional yeast [or more to taste]
  • 1/4 tsp cumin
  • 1/4 tsp onion powder
  • Pinch of garlic powder
  • Pinch of smoked paprika [this is key!]

Start by preparing the nacho sauce:

  1. Boil the cauliflower florets until tender. Drain, reserving the cooking liquid.
  2. Blend with 2-3 tbsps liquid and the remaining ingredients until smooth. Set aside.

For the enchilada sauce:

  1. Sauté the onion and garlic for about four minutes.
  2. Sprinkle in the spices and toast for another minute.
  3. Add in the bell pepper and mushrooms and stir-fry until the mushrooms begin to brown.
  4. Add spinach and let wilt.
  5. Pour in the passata and stir. Mix in the kidney beans, corn and cocoa and let simmer for another few minutes until slightly thickened.
  6. To assemble pour half of the enchilada sauce into a greased casserole dish. Layer half of the tortilla triangles on top, letting them overlap.
  7. Add the other half of the sauce and the remaining tortilla. Cover with the nacho sauce and bake for about 20 minutes.
  8. Let sit for a few minutes before serving.

Tortilla Bake 4

Just because Cinco de Mayo is over doesn’t mean you can’t [or shouldn’t!] eat Mexican food anymore until next year. But I don’t really need to tell you how good it is, right?!

I’m joining Laura’s Strange but Good party, Kierston and Healthy Vegan Fridays so stop by any of those for more recipe inspiration – Mexican or not.


Happiness inducing today: The birds chirping outside my window in the morning.

Stay in touch!

Twitter: @MissPolkadot21
Pinterest: MissPolkadot21
Bloglovin’: Let’s get living


What’s your favourite way to use tortillas?

[How] did you celebrate Cinco de Mayo?

 Are you a nutrition geek? Usually I don’t look up the foods I eat because I trust in my intuition leading to an overall balance but every now and then it’s fun to see just how healthy delicious can be. (: