When I was in Southern California visiting colleges, my views on what I wanted to do with my future took kind of a radical turn.
See, for a while now I’ve been saying I wanted to major in psychology and minor in nutritional science (or double major). I said I wanted to work in a recovery facility for girls with eating disorders, because I remembered how much more relatable and helpful those therapists were who admitted they had struggled in the past as well -it was like I could trust them more.
But I started to question myself once I visited my first college (UC Santa Barbara). I realized I have a love for the Earth. I want to learn more about it, to love it, to save it. My favorite class junior year was by far AP Envrionmental Science. I loved learning everything I did in that class, and I felt so empowered learning how much my diet helps the earth, and how much more I can do to help it. Being on a campus that was so environmentally friendly, spending a week by the ocean,
being surrounded by hippies, I realized that I don’t want to be a psychologist, sitting in an office, listening to other people’s problems (not that I don’t think they are wonderful!). I realized what I really want is to help people. To make a difference.
I got to thinking whether it was really me who wanted to work in a recovery facility, or if that was another outlet of the disorder that has plagued me. Yes, I wanted to help people, but is that the best way? Or is that simply me trying to find another outlet to let the obsession with food continue? While I love learning about nutrition, and disorders of the mind are interesting to me, is that really the best option for me to move forward from this stage in my life, to move forward from the hyper focus on food and lifestyle? Or is that me deciding, subconsciously, that I am not quite ready to let go? I am not saying that dietitians and psychologists are disordered, or that they are holding themselves back and settling. I am in awe of each and every professional for their passion to help people! They have helped me! They are incredible, and I will always be interested in those subjects. What I am saying, though, is that I realized I don’t want to spend the rest of my life focused on the same thing as my past, or be surrounded by clients that could potentially be a trigger for me, should I encounter a tough time in the future. After the final college I visited, I realized that I don’t want to focus on nutrition and health for the rest of my life, I want to spend my life making a difference in a bigger way. (After I decided this, I went and got some vegan ice cream. A large, since I decided not to focus anymore 😉 )
I want to major in environmental studies, maybe minor in sociology. I want to learn how to save the earth, I want to teach other people how they can do the same. I want to move forward in my life, to do something, to be out there, making changes, making my voice –MY voice, not any lingering disorder -heard.
After I decided this, I discovered the most amazing opportunity. It’s called Youth Empowered Action Camp (YEA), and it is a week long summer camp for youth aged 12-17 who want to make a difference in the world, whether it be animal rights, the environment, social justice, what have you. They help you develop leadership skills, knowledge, confidence and community. They help you discover your passion, and then develop a plan to make it happen. You are set up with an adult mentor to help guide you after the camp in making a difference, and are set up with local and national organizations focused on the same issues you are passionate about so that you can become an integral part of the movement. This is a program that has turned out youth with unlimited futures, making changes at their schools, speaking at public events, starting their own businesses (Ever heard of Clara’s Cakes?), and getting involved with organizations like Stop Child Trafficking Now and Compassion Over Killing. Oh, and the camp is vegan and eco friendly too. This was seriously like a break-in-the-clouds, I-absolutley-have-to-do-this moment for me, and I found out about it the last possible summer I could have. I am 17, so it is my last chance, I found out about it 3 weeks before the camp, and I managed to squeeze in and secure the last spot in the camp. I am going -I am doing this. I am changing my life -I am about to make a difference. Go check out their website here: www.yeacamp.org
And….shameless plug, if you want to help me out a bit, I could use a little help getting there 🙂 >donation site (big thanks if you want to help me:) )
Now, what does all of this have to do with enchiladas???
Well, like myself, these enchiladas have undergone quite a bit of change…and they are green -like the environment.
That was a painful transition.
We have been making these enchiladas (well, cheater enchiladas) for many years now, and they have evolved right along with us. Originally, you see, they were fish enchiladas with cream cheese. Instead of black beans and mushrooms, the filling was made with potatoes, onions, asparagus and mahi mahi. Instead of spreading each tortilla with refried beans, it was with cream cheese. So why in the world would I be giving you a recipe for fishy, cheesy enchiladas?
When we went dairy free, we switched the cream cheese for tofutti. Then we went vegan. so we just switched the fish for yummy beans and mushrooms! The more we moved toward whole foods, we changed over to refried beans instead of cheese, and other brands of enchilada sauce (some of them have chicken stock and corn syrup solids-how about no) -and discovered green salsa works in a pinch!
These are really customizable! I love them with asparagus (thats our original recipe) diced into discs, but any green veggie you have on hand works! Broccoli, zucchini, nopales (cactus), anything! Also, if you
aren’t a wimp like me like spicy foods, use a medium or spicy sauce!! My sister and I are just to scandinavian to appreciate spicy (thats also why these aren’t traditional rolled enchiladas, we just aren’t that authentic haha!), so my mom has always made these mild for us! All the flavor, none of the burn! And if you really, really want to, make them the way we used to with Mahi Mahi and cream cheese -just spread each tortilla on both sides with cream cheese before layering into casserole.
So you see, sometimes things change -diets, life paths, majors, ideas…But all that means is a chance to make something good and turn it even better!
Green Enchilada Casserole
or Green Enchilasagna, as I like to call it. But my mom said that was silly.
vegan, serves 9-12. Feel free to change to fit your diet preferences, or try it like it is!!
- 5-6 small/medium yukon gold potatoes, chopped
- 1 medium yellow onion, diced
- 3 garlic cloves, crushed
- 7-8 mushrooms (or 2-4 portabellas), diced
- 1 4 oz can diced mild green chiles
- 2 small/medium zucchinis or 1 bunch asparagus, diced
- 1/2 16 oz package frozen spinach (about 8 oz)
- 1 can black beans, drained and rinsed
- 1-1.5 C. green enchilada sauce or green salsa (till it tastes good to you!)
- 5-6 large whole grain tortillas (brown rice, teff, Ezekial, corn, etc.)
- 1-2 cans vegetarian refried beans
- 2-3 C. green enchilada sauce or green salsa (depending on how thick/thin you spread it)
- non dairy cheese (optional)
Gather your ingredients
Preheat oven to 400.
Wash and chop your potatoes into bite sized bits and steam them
Dice your onion and garlic and sautee them with a little veggie broth, water, or oil until the onion is translucent. Add your mushroom and continue to cook until they are all brown and fragrant and delicious. 🙂
Add your zucchini (or asparagus), then your beans, spinach, and peppers. Once the zucchini is somewhat cooked, add the steamed potatoes and enchilada sauce. Mix it all together (and whaddya get?! haha sorry)
Now comes the fun part! In a large casserole dish, spread a layer of enchilada sauce on the bottom and sides. Add a layer of tortillas.
Spread a layer of refried beans on the tortillas
Then a layer of filling (about 1/2), followed by another layer of sauce, tortillas, beans…
After your second filling layer, top with tortillas and spread the top with more sauce. Add some nondairy cheese if you would like!
My stepdad likes the cheese, I don’t care for it.
Bake for 15-20 minutes, broiling for a few minutes at the end if you would like. We were in a rush and didn’t have time
Also, my mom added more cheese, as you can see. I dealt. These would also be delicious with a dollop of guacamole to serve, but I was all out of avocados (the horror!!!)
These are, without a doubt, my favorite dinner recipe. Its something we’ve been making for ages, and I watched my mom make them so many times that I didn’t even ask her for the recipe before I made it myself. They are so easy and simple to make, and incredibly delicious.
like a fine wine like soup ( 😉 ), these babies get better with age! I’ve always thought they taste even better the next day (Yay leftovers!!), and even cold! They are delicious any way you slice ’em!
What did/do you want to do when you grow up?
What are some dinners that have evolved through the years?