If you’ve been around me for a while, you know that I love Mexican food. It is hands down my greatest joy and my greatest weakness. We were in Colorado on vacation a few years ago, and we had Mexican food 9 out of 11 days! These enchiladas are an homage to my grandma, whose enchiladas were (next to her biscuits and gravy) my most favorite meal.
Grandma’s enchiladas were pretty basic—ground beef, diced onion, and tomato sauce with cheese. They were simple but divine. These are a little bit more complex but equally delicious. These are a staple in our house and one of my daughter’s favorite foods! I like to dice a little extra sweet onion and use it as a garnish and avocado, sour cream, and salsa. I’m getting hungry just thinking about them.
You can use a store-bought enchilada sauce if you’re in a hurry or don’t want to make it. But I have to warn you it will not be as good! I like to double it and then refrigerate the remainder. It’s good on tofu eggs, burritos, tacos, nachos, and of course, these enchiladas! I like the addition of the Impossible Meat because it reminds me of my Grandma’s recipe. You can easily skip it if you are avoiding plant-based meats. I would, however, add another can of beans. These enchiladas also freeze well. Just assemble them and then freeze. Enjoy!
If you make them, please tag me on Instagram and let me know how you like them!
3 tablespoons flour (I used brown rice flour for a GF sauce)
16 oz vegetable broth
1 (6oz) can tomato paste
3 Tbsp cilantro, finely chopped
3 Tbsp chili powder
1 Tbsp cumin
1 teaspoon garlic powder
1 tsp smoked paprika
1 tsp oregano
1 ½ tsp salt
½ tsp black pepper
pinch of cinnamon
1 lime juiced
Daiya Cheddar Cheese block, grated
Vegan Sour Cream
Preheat oven to 350° F.
In a small bowl, mix flour, chili powder, cumin, garlic powder, smoked paprika, oregano, salt & pepper, and cinnamon.
In a medium saucepan over medium heat, bring 1/2 cup vegetable stock to a boil. Slowly, add dry spice and constantly whisk until the mixture is smooth and fragrant for about one minute. Add tomato paste and stir well until combined. Slowly add broth and whisk until smooth. Add lime juice and cilantro. Stir to combine. Remove from heat and set aside.
Warm a large skillet over medium heat. When warm, add onion and sauté until translucent—about 7 minutes. (If the onions begin to stick, add 2 tablespoons of water and stir).
Add garlic and jalapeño and cook until fragrant, 1-2 minutes.
Add plant-based meat if using: Cook for about 5 minutes or until lightly browned.
Add black beans and stir well to incorporate.
Add canned tomatoes, spices, and add 1/2 cup of enchilada sauce. Stir well and cook for 2-3 minutes. Remove from heat.
Wrap tortillas in a wet cloth or paper towel. Put on a microwave-safe plate and warm in the microwave for one minute. Keep tortillas wrapped while assembling.
Add ranchero sauce to a pie pan or other deep bottomed plate.
Add one cup of ranchero sauce to the bottom of a 9 x 12 pan, coating the pan evenly.
Remove one tortilla and dip it in the ranchero sauce. Place tortilla in 9 x 12 pan.
Add about 1/4-1/3 cup of filling (depending on your shells’ size, you may want to add more or less).
Add 2 tablespoons of Daiya cheese.
Carefully roll the tortilla and place seam side down.
Repeat with remaining tortillas if you run out of space using another pan. I fit 8 to a pan (6 side by side and then two end to end at the bottom of the pan). I used a smaller 8×8 pan to fit the rest. I covered them with wrap and froze them for later.
When you have finished assembling the enchiladas, pour the rest of the ranchero sauce over them and sprinkle with shredded cheese.
Cover with foil and bake for 25 minutes.
Carefully remove foil. Turn oven to broil and cook for 2 minutes or until cheese is bubbling. DO NOT WALK AWAY!
Remove from oven and serve with avocado, salsa, cilantro, and sour cream!
*I like Daiya block style cheddar and grate it myself. I NEVER use pre-shredded vegan cheese because they add an anti-caking ingredient that simply ruins the taste of the cheese.
**I used Impossible Meat because it has a great texture and flavor. You can also use Gardein beef crumbles, or Hungry Planet beef. You can also skip the meat if you’re not a fan of meat substitutes, but you may want to add an additional can of beans. I would add a can of pinto beans with my black beans for variety.
These freeze well. When I know I’m going to use them I remove them from the freezer and refrigerate overnight. Always be careful putting a frozen, or super cold glass pan in the oven. They can break.
It’s nice to be back in the kitchen! I’ve been super busy the last couple of weeks, and I am excited to be working on a few new recipes. Before I became a vegan, one of my favorite things to eat was fish at the local VFW hall on Fridays during the Lenten season. Though I’m not a Catholic, there are a few of their traditions that I really enjoyed! I tried using hearts of palm and other substitutes for fish. However, using banana blossoms has proved to be hands-down the best option! I like to add a bit of ground seaweed to the beer batter, which gives it a nice fishy flavor. I also love the minty mushy peas as a side! And last we cannot forget the chips! Large russet potatoes cut into thick batons and lightly fried make this girl super happy! 😋
Banana blossom, also known as a “banana heart,” is a fleshy, purple-skinned flower, shaped like a tear, which grows at the end of a banana fruit cluster. They are very flakey, making them a perfect substitute for fish. The family to whom banana belongs is called Musaceae as banana blossom, represent a valuable source of potassium, vitamin A, vitamin C, vitamin E, minerals, fatty acid content, flavonoids, saponin, essential and non-essential amino acid, tannins, glycoside, and steroid. Banana flower is also a good antioxidant source.
There is a little bit of prep that needs to be done ahead of time. So be sure to read through the whole recipe first. You can make the peas and tartar sauce as early as much as a day ahead. This is a perfect meat-free meal that even your fish-eating friends will love! Enjoy!
There is some prep for this recipe. You will want to rinse the banana blossoms and get them in the freezer while you make the other ingredients. Make the peas and tartar sauce first. And then make potatoes and the fish last.
1 cup rice flour (used as pre-coat; can use regular flour if needed)
1 teaspoon kelp powder
1 teaspoon baking soda
3/4 cup beer (I used an IPA)
3/4 cup seltzer or sparkling water
1 teaspoon lemon juice
Kosher salt and freshly ground pepper
Malt vinegar, for serving
4 russet potatoes, sliced each into 8 wedges
1/4 cup olive oil
3 teaspoons garlic powder)
2 teaspoon onion powder
2 teaspoons salt, (adjust to your tastes)
1/2 teaspoon black cracked pepper
2 tablespoons fresh chopped parsley (garnish)
Vegan Tartar Sauce:
¼ cup (58 g) vegan mayo
1 tbsp (10 g) minced cornichons (small pickles)
2 tsp (20 g) caper, roughly chopped
1 tsp (5 ml) white vinegar
½ tsp dijon
1 tsp (2 g) fresh dill, chopped
Pinch salt and pepper
Mix all ingredients in a small bowl and refrigerate immediately.
Bring 6 cups of generously salted water to a boil in a medium saucepan. Add the frozen peas and mint and cook for 4 minutes—Reserve 3 tablespoons of the hot cooking water. Drain the peas and mint and return to the pan. Immediately add butter, lemon zest, and cooking water—season with salt and pepper. Roughly mash the peas with a potato masher or food processor. Cover and set aside. You can use the peas in rough purée form, but if you want a very fine, smooth purée, push the mixture through a fine sieve. (I like to save about 1/4 cup of whole peas to add to puree).
Preheat oven to 400°. Wash the potatoes (I did not peel mine) with cold water to remove some of the surface dirt and dry well. Slice potatoes in half lengthwise, slice each half in half again and then slice each half in half again. You should have a total of 8 slices per potato. Blanch the potatoes in hot (not boiling) water for 10-12 minutes to release their starches. You can skip this step, but your potatoes will not be as crisp.
Drain potatoes, shaking well to remove excess water. Lightly pat them dry and add potatoes to a medium-size bowl. Add olive oil and toss well. Combine spices in a small bowl and sprinkle over potatoes. Toss well to coat. Place potatoes cut side down on a parchment-lined baking sheet or in an *air fryer. (Depending on the size of your pan, you may have to use two baking sheets. If so, rotate pans when you pull them to flip the potatoes at the halfway baking point, about 30 minutes)
Bake for 30 minutes. Remove from oven and, using a spatula, carefully flip the potatoes. Rotate pans if you used more than one.
Return to oven and bake for an additional 25-30 minutes. (You can reduce the oven to 200° and keep potatoes warm while fillets cook).
Sprinkle with parsley and serve hot.
Heat oil in a dutch oven or wok to 345° F. Turn oven down to 200° F. Whisk together flour, baking soda, kelp powder, and 1 teaspoon salt. Pour in the beer, sparkling water, and lemon juice and mix just until combined (do not over-mix). Keep the batter refrigerated until ready to use.
Drain the banana blossoms, then shape them into filets. Wrap the blossoms in clean kitchen towels and squeeze out all of the brine.
Cover and place in the freezer for 1 hour.
Remove from the freezer and sprinkle the blossoms with salt and pepper. Coat the blossoms in rice flour and then dip into the batter to completely coat. Carefully swish the blossoms partway into the oil for a few seconds before completely releasing. Once the coating starts to set on the first fillet, you can add another battered fillet into the oil. Fry until the blossom is puffed, golden brown, and cooked through, 5 minutes for thin fillets or 7 minutes for thick fillets, and then transfer to a paper towel-lined plate. Cook the remaining fillets and sprinkle with salt.
To serve, reheat the mushy peas if necessary. Serve the fish with chips, mushy peas, and malt vinegar on the side.
*If using air fryer bake at 390°F for 12-15 minutes. You will have to do this in batches so whey they’ve cooked you will need to place them in a low (200°F oven) to keep warm.
I have an obsession with tacos, and my love for them is deep. Before I became a vegan, my absolute favorite taco was a simple Carne Asada taco with cilantro and white onion. A traditional Asada is made with flank steak. But alas, with those meat-eating days behind me, I’ve searched long and hard for a reasonable substitute. Enter the mighty portobello mushroom.
Mushrooms work great in this Asada because they love to soak up the flavor of a marinade. And flavor they shall have! My first version of this recipe used a whole chipotle pepper that I minced and added to the marinade. As a girl who likes her food spicy, I have to say the heat overshadows the mushrooms’ delicious umami flavor. So I cut back on the heat and kept it simple. This recipe goes down as one of my all-time favorite taco recipes using fresh cilantro leaves, freshly squeezed orange and lime juice, cumin, and chili powder.
If you don’t like cilantro, no worries, you can use epazote, another aromatic herb with notes of oregano, anise, citrus, and mint. You can find it at most Hispanic grocery stores or, of course, on Amazon! You can use a steak portobello mushrooms or I just used some sliced Cremini mushrooms that I already had. I will make these again when the weather warms up and throw some marinated portobellos on the grill! Enjoy!
Yummy Mushroom Asada tacos! I used a pineapple jalapeño salsa as a topper and it was divine!
16 oz sliced portobello mushroom caps, or cremini mushrooms, stemmed and cleaned
1/2 cup chopped fresh cilantro leaves, or epazote
1/3 cup olive oil
1/4 cup Tamari, or liquid aminos
Juice of 1 orange
Juice of 1 lime
4 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
Kosher salt and freshly ground black pepper, to taste
Whisk cilantro, orange juice, lime juice, aminos, olive oil, garlic, chili powder, cumin, oregano, salt, and pepper in a large bowl or shallow dish to combine.
Add the mushrooms and gently toss until they’re fully coated. Marinate in the refrigerator for at least 30 minutes to an hour. (These can be made up to 24 hours ahead). Give the mushrooms a good toss every 10 to 15 minutes.
With a slotted spoon, remove mushrooms and reserve 1 cup of the marinade.
Heat a cast-iron or other large non-stick skillet over medium-high heat. When the pan is heated, add olive oil. Once the oil is shimmering, place the mushrooms in an even layer and cook, making sure not to touch them until most of the moisture has cooked out of them, about 10 minutes.
While the mushrooms are sautéing, warm the tortillas on a comal or other small non-stick skillet on the stovetop. Once tortillas are warmed and slightly browned, cover with a paper towel and place on a baking sheet in a low oven, or use the “warm hold” feature on the microwave.
When most of the moisture has evaporated, add 1/2 cup of the marinade and stir. Continue to cook and repeat with remaining marinade, stirring often for another 5 to 10 minutes. The mushrooms should be caramelized and slightly crisped around the edges.
Serve on warm tortillas and top with salsa, cilantro.
This dish is a perfect accompaniment to my Ropa Vieja, or it’s an easy meal served by itself! I used canned beans to make it a quick weeknight meal-It can be ready in 25 minutes or less! But if you have the time you can slow cook your beans for an extra layer of flavor.
Black beans are legumes. Also known as turtle beans because of their formidable, shell-like appearance, black beans are, in fact, the edible seeds of the plant. Black beans are rich in carbohydrates, and they are also an excellent source of fiber (both soluble and insoluble). Black beans also do not contain sugar. So depending on how they’re cooked, they can have a low glycemic index. Black beans are also protein powerhouses, with 7 grams of protein in a 1/2 cup serving!
If you want a little heat feel free to add a jalapeño, or your favorite hot sauce! I like to serve this with a long grain white rice. Enjoy!
I’ve always been fascinated with Cuba. Perhaps because it remains a romantically forbidden destination, or maybe because Hemingway wrote two of my favorite novels there. Or, maybe it’s the food. Enter the Ropa Vieja.
Considered Cuba’s national dish, its name translates to ‘old clothes,’ and the story goes that a destitute old man once shredded and cooked his clothes because he could not afford food for his family. He prayed over the bubbling concoction, and a miracle occurred, turning the mixture into a tasty, rich meat stew. Generally made with flank steak, this vegan version uses the ever-versatile Jackfruit. For our Ropa Vieja recipe, we’re also adding an array of other classic Cuban and Spanish ingredients such as olives and pimentos.
Ropa Vieja only tastes better the next day as the flavors have more time to meld, so this is a perfect dish to make in large batches for leftovers! I like to serve it over Cuban black beans and cilantro rice. If you can find them, fried plantains called Maduro’s make an excellent accompaniment as well!
Place a rack in lower third of oven; preheat to 250°.
Drain jackfruit and dry with a towel.
Mix bouillon cube with 1/2 cup of hot water.
Heat oil in a large heatproof pot over high.
Cook jackfruit, turning occasionally, until browned on all sides, 5–7 minutes. Add bouillon mixture to pan and scrape and bits of jackfruit stuck to the bottom of a pan. Stir in 2 tablespoons of tomato paste. Mix well. Cook for 2-3 minutes. Transfer to a mixing bowl.
In the same pan add remaining tablespoon of oil and cook onion, bell peppers. Add salt, stirring occasionally, until softened and beginning to brown, 12–14 minutes. Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown, 3–5 minutes.
Stir in wine and cook, stirring occasionally, until evaporated.
Stir in paprika, oregano, cumin, black pepper, and cayenne until vegetables are coated; continue to cook, stirring, until spices are fragrant, about 1 minute.
Add tomatoes and coarsely break up with a spoon (they’ll continue to break down as they cook). Bring to a boil and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
Add jackfruit back into vegetable mixture with bay leaf.
Cover and transfer to oven. Braise until jackfruit and vegetables are very tender about 30 minutes. Let cool 15 minutes.
Discard bay leaves. Using a potato masher or 2 forks, tear and smash jackfruit into sauce until it’s shredded and incorporated into sauce.
I have a potato obsession. But my favorite potato is the mighty sweet potato. Unlike a regular potato, a nightshade family member, the sweet potato is a large edible root within the morning glory family. And sweet potatoes come in many colors too!
While potatoes with orange flesh are the richest in beta-carotene. Sweet potatoes with purple flesh are richer in anthocyanins. Beta-carotene and anthocyanins are naturally occurring plant “Phyto” chemicals that give vegetables their bright colors. Phytochemicals are biologically active compounds found in plants and are known to:
Aid the function of the immune system.
Protect cells and DNA from damage that may lead to cancer.
Slow the growth rate of some cancer cells.
Help regulate hormones.
Why use a purple potato? Because anthocyanins have the capacity to lower blood pressure, improve visual acuity, reduce cancer cell proliferation, inhibit tumor formation, prevent diabetes, and lower the risk of CVD, which modulates cognitive and motor function.
This pretty warm winter soup was inspired by another anthocyanin…the açaí bowl!. It’s super healthy comes together very quickly. You can easily make this a “no-oil” soup by steaming your vegetables instead of roasting them.
If you choose to use oil, be sure to keep the temperature well below the oil’s smoke point or the point at which the oil starts to burn (that’s about 410 degrees for extra virgin or unrefined olive oil). Because overheating oil breaks down the nutritional composition of the oil changes the flavor, and releases harmful free radicals.
I added a delicious beet puree to this soup, but you can add whatever you want. Good choices might be pieces of roasted cauliflower, pumpkins seeds, hemp seeds, or soy cream.
3 large purple sweet potatoes, peeled and medium diced
1 large head of organic cauliflower, chopped into medium florets
2 large leeks, white part only, thinly sliced
2 cloves garlic, mined
2 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried tarragon
2 tablespoons fresh tarragon
1 (32 oz) container organic vegetable stock
salt and pepper to taste
Preheat oven to 400°.
Add chopped potatoes and cauliflower to a mixing bowl and toss with 1 tablespoon of olive oil.
Add spices to a small bowl and mix well.
Spread vegetables evenly on a parchment-lined baking sheet.
Sprinkle the spice mix over vegetables. Place baking sheet in the oven, and roast vegetable for 30 minutes, turning vegetables at the half-way mark.
When vegetables are done, remove from oven and let cool.
Warm a dutch oven over medium heat. When the pan is heated, add oil. When oil begins to shimmer, add the leeks and saute until leeks have softened and are slightly brown.
Add garlic and sauté until fragrant, about 30 seconds to a minute.
Add cooled vegetables and vegetable stock to a dutch oven, and stir.
When the soup is warmed, use an immersion blender, or carefully ladle half of the soup mixture into a blender. (If using a high-speed blender, be careful to hold the lid, as the heat can build pressure and the lid can fly off). Continue until all the soup is blended to the consistency you prefer. **I blended the first batch until entirely smooth. For the second batch, I blended it to have some texture and then mixed the two.
Return to dutch oven and taste for seasoning.
Serve warm and top with fresh tarragon, roasted cauliflower, hemp seeds, pumpkins seeds (pepita’s), or beet puree.
**While blending the soup, I placed the first pureed batch into a large mixing bowl.
I love chili on a cold winter’s day! This chili was a favorite of ours until we went vegan. I felt so overwhelmed in the beginning that many recipes sat on the proverbial shelf. This recipe was one of them, until now!
I love soy curls! I had heard about them for several years but never bought any. Then one day, I found myself craving an old favorite, the carne asada taco. After perusing dozens of vegan recipes, I discovered one using soy curls. I bought them and well, the rest they say, is history. Since then, I’ve used them in making fajitas, Chili Verdes, and now, in this white bean chili.
My old recipe used chicken, of course, and white cheese. This new version uses the soy curls and my béchamel sauce. I always keep a container of the sauce in my freezer, so that’s what I used. If you want a nut-free version, then soy cream is a great option. I added a bit of chili powder at the end, too, just for a little kick!
2 Tbsp chopped fresh cilantro, plus more for serving
Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)
In a medium bowl, add soy curls and cover with 32 oz. of vegetable stock. Let sit until soy curls have rehydrated, about 10 minutes. Set aside.
Warm a dutch oven over medium heat. When heated, add oil. When the oil is shimmering, add onion and sauté until onions are translucent, about 7-8 minutes.
When soy curls have rehydrated, use a slotted spoon and remove soy curls from stock (reserving stock). Add soy curls to the pan and sauté until brown (about 7-8 minutes). If the curls begin to stick, add stock 2 tablespoons at a time.
Add garlic, and sauté until fragrant—about 30 seconds.
Add spices and green chilis to the pan. Dry sauté for approximately 1-2 minutes, or until spices are fragrant.
Add vegetable broth and deglaze the pan. (Stir the bottom of the pan and removed all fond)
Add white chili beans and corn. Stir well.
Cook chili until ingredients have warmed. About 15 minutes.
Add soy cream or béchamel sauce and stir until warmed through.
Check for seasoning and serve warm.
Top with vegan sour cream, avocados, and cilantro, diced onions, optional.
When we first became plant-based eaters, we came across a simple recipe for a chickpea salad from the fine folks at Forks Over Knives! This recipe turns out to be from my absolute favorite food blogger in the whole world, Minimalist Baker. It is hands down the best chickpea “tuna” salad recipe I’ve found. I’ve made no modifications to their recipe, but I did make a stack out of it!
Now, I have a set of food rings that I use to stack, but you can use any round container ( a 1/2 or 1-cup dry measuring cup would work great). A quick note, though, if you’re using something with a bottom, you have to assemble your stack backward. So, if you want the tomatoes on top, you have to put them in first.
For this stack, I small diced tomatoes and red onions (uniformity is key to a pretty stack) and small cubed avocado, tossed in lemon juice, and added salt. I also added cilantro to my tomatoes and topped the stack with radish microgreens. And as always, we double our batches of the salad! It’s so yummy! Enjoy!
Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole. For this, I use my food chopper from Pampered Chef.
Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to the mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
*Stacks: (see note)
In a small bowl, add tomatoes, red onion, 1/2 lemon/lime juice, 1/2 the salt, and cilantro. Mix well.
In another bowl, add avocados, the other 1/2 of the lemon/lime juice, and 1/2 the salt. Mix well.
If using a food ring, fill ring 1/3 full with avocado, repeat the next two layers using chickpeas, and tomatoes. Press firmly and remove the ring. Top with microgreens and cilantro.
If using a round mold with a bottom–trace and cut a piece of parchment or waxed paper to fit inside the mold. Add tomatoes, chickpea salad, and finish with avocados. Press firmly, but not too hard. Carefully use a knife to score the edges of the stack and flip mold. Remove parchment paper. Reassemble any pieces that have fallen away. There may be a few, no worries! Top with microgreens and cilantro.
*This is for one stack.
You can freeze what you don’t use, otherwise, l keep it covered in refrigerator for 4-5 days.
I love tacos. I could eat them every day, and in every way you could imagine—cauliflower tacos, jackfruit tacos, portobello tacos, black bean tacos, refried bean tacos…you feelin’ me? But my favorite may be these Raw Walnut Tacos. They are super easy to make and super healthy. They are also great because you probably already have everything you need to make them. If you don’t have walnuts or want to be nut-free, don’t worry. You can also use sunflower seeds. I like to use this taco meat for my Hot Tamale Pie as well!
The cashew queso is also a favorite. It’s a concentrate, so you can take 1/4 cup of the cheese sauce, add 1 cup of water, and voila! Heat it in 30-second increments, and this recipe will make a total of 4 cups of cheese sauce!
I love cold weather. I love snow. And I love hot cocoa. Since it’s cold and it snowed, the only thing missing was this recipe! There isn’t much to say other than you probably have all the ingredients on hand to make it! I like this brand of cocoa powder and this brand of oat milk.
You can double or triple the batch and easily warm up for more later! ENJOY!!! You can also add the whipped cream to a piping bag, swirl it over the cocoa and top with cinnamon, or cocoa powder! Also this whipped cream is light and fluffy and stays creamy for days in the fridge or months in the freezer as a vegan cool whip. Just take it out of the freezer and let it warm up for about 10 minutes before using.