Fall recipes - week 6

1. Slow cooker enchiladas. Blend 16 oz. can tomatoes, 1 tsp cumin seeds, 1/2 tsp oregano, 1 clove garlic, and 1 slice onion. Add 1/2 cup bean juice. In slow cooker, layer sauce, tortillas, spinach mixture, and beans. Cover with remaining sauce. Used 1 cup dry pinto beans, cooked. Spinach mixture was 1/2 onion sautéed with 1.5 cups frozen spinach and 1 Serrano chile finely chopped.  Cook in slow cooker 6 hours on low.  

4. Thai curry with Asian vegetables, water chestnuts, coconut milk, and pineapple. Serve over brown lentil rice. 

3. Polenta with sautéed mushrooms and kale. Top with marinara?

2. Carrots and capers over mashed potatoes