Kaleidoscope Dreams: “Mandala”

Justin W. Waldrop "Mandala" (2019)

“Mandala” is the second image (click here for the first) from Kaleidoscope Dreams that took a large number of drafts to arrive at a finalized release version. As with most of the images in this series, it looks nothing like it began as.

“Mandala” Original Image

This piece actually began when I was fabric shopping to reupholster a vintage stool I’d purchased at market. I found a particularly vibrant green design with a mid-century modern graphic overlay that I felt particularly attracted to. Sadly, I was unable to get the fabric but did snap a quick picture of the pattern in the hopes of doing something with it.

Justin W. Waldrop "Mandala" 2019
“Mandala” (2019)

“Mandala” began simply enough but as I worked with the pattern and turned the image into itself, I wanted it to reflect more depth and a wider array of the spectrum. After thinking I’d finished the piece, I’d take a step back and end up diving further into the work until I arrived at this final version.

At first glance, it may seem like a simple effect but if the image is blown to full resolution, the detailing I implemented on the pixel level reveals the complexity of the intent behind this image.

Vegetarian Enchilada-Stuffed Mushrooms

Vegetarian Enchilada-Stuffed Mushrooms

Quick and easy vegetarian enchiladas with plenty of flavor and nutrients!
Prep Time20 mins
Cook Time10 mins
Course: Main Course
Cuisine: Mexican
Keyword: baked, beans, bell peppers, corn, enchiladas, mushrooms, vegetarian
Servings: 2
Author: Justin Waldrop

Ingredients

  • 2 Portobello Mushrooms large
  • 2 tbsp Olive Oil
  • 1/2 Green Bell Pepper chopped
  • 1/2 Red Bell Pepper chopped
  • 1/2 Purple Onion chopped
  • 1 cup Corn Kernels
  • 1 can Black Beans no salt added, drained
  • 1 tbsp Taco Seasoning lower sodium if available
  • 1 cup Enchilada Sauce
  • 1/4 tsp Salt
  • 1 tbsp Flour
  • 2 cups Monterey Jack Cheese shredded
  • 1 tbsp Chives chopped

Instructions

  • Preheat oven to 450° with rack placed in the middle.
  • Scoop gills out of portobello mushrooms using small spoon.
  • Heat olive oil in a non-stick skillet over medium-high heat.
  • Add corn, bell peppers, onion, black beans and taco seasoning to skillet.
  • Place mushroom caps on greased pan and fill with vegetable mix.
  • Top with evenly divided enchilada sauce between each cap without overfilling.
  • Sprinkle shredded cheese evenly across the top of the sauce and vegetable mixture.
  • Bake until cheese and sauce are bubbling.
  • Top with chopped chives and serve.