Smoky Lentil Tacos with Kabocha Squash and Green Tomato Salsa. Oh to be a green tomato during pumpkin season… or anything else for that matter.
What do you eat when everything’s pumpkin pie? Dont’ get me wrong, I love pie and pumpkins of all sorts in various variations and dressing! But, what kind of a southern gal would I be if I didn’t talk about green tomatoes this time of year when the last of the tomatoes hang on the vine waiting for that ounce of elusive sunlight. Aside from making vanilla green tomato jam, pickled green cherry tomatoes, green tomato fritters, and the requisite southern fried green tomatoes with cashew relish, I love mixing them into my weekly savories like tacos.
I’m not going to talk about fried green tomatoes though fried green tomatoes would be awesome in a taco. Anyways, green tomatoes make perfect salsa verde – sometimes tomatillos are just not that easy to find! Making salsa makes me feel a bit like a food processor. Mango habanero black bean tacos. I love a good mango salsa.
(I mean, who doesn’t?) It’s so fun and versatile - some of my favorite additions have been roasted jalapeños, smoked paprika, diced avocado, and even sesame & ginger. Today’s special ingredient: Mango Habanero Jam. I know, I know, it’s not in your pantry already, but I just loved this salsa so much I had to share it anyway. It’s sweet, juicy and spicy with a little nice kick from the jam. I didn’t realize mango habanero jam was missing from my life until it showed up recently in my Hatchery Box. These really couldn’t be easier - just chop and mix your ingredients – salsa, avocado, black beans, etc, and stuff them into a tortilla. If you don’t have mango habanero jam: try jazzing up your mango salsa with chipotle spices (either from a can of chipotles in adobo or ground chipotle powder)… or if you’re really brave try adding roasted habanero peppers (just don’t touch your eyes after you handle them!).
Vegan Enchiladas with Cilantro Avocado Cream Sauce. Out of all of the recipes on my Weekly Meal Plan, this is the one we were most excited about!
I first made vegan enchiladas with ‘cheeze’ sauce almost a year ago and Eric has been gushing about them ever since. Grilled tofu tacos & avocado “cream” Yes, I know, I’m really into the nut sauces… cashew cream, pestos, romesco.
I can tolerate very little dairy, and people give me such sad looks when I tell them that. But really folks… I’m not missing out. Enchiladas w/ cashew poblano crema. Nothing like a five o’clock Friday post the day before Cinco de Mayo… I’m sure everyone’s off on a patio with a margarita in hand by now, but I just had to get this one last recipe out before I go pour my first happy hour drink.
We made this last night (hence, the late post). I’ve posted cashew cream before, but I have to say that this roasted poblano version really takes the cake. If you make only one component here, make that. It’s a wonderful creamy sauce on these vegan enchiladas, but it would be delicious dolloped onto many things (ie. the salad I ate for lunch today), or by itself as a dip… Tex Mex Spaghetti Squash with Black Bean Guacamole. Eric and I have been quite obsessed with HGTV and DIY Network for some time now.
Tried this yesterday. Super simple and quick, especially if you nuke the squash. Tasty too. – outdoorfoodie
We know all the shows.
All the hosts. Bryan Baeumler fan girl/boy right here! Naughty & Nice Vegan Enchilada Casserole. Welcome to Day 1 of the 12 Days of Healthy Dinner Recipes!
I’m excited to bring back the healthy meals over the holidays. Sometimes, I have to remind myself that the time I spend preparing dinner is redeemed with quick, effortless lunches in the days ahead. It all balances out in the end. First up, is a delicious and versatile enchilada-inspired Mexican casserole that’s packed with vegetables, healthy proteins, grains, and a kick of heat.
It’s pure comfort food, almost like wrapping yourself with a warm blanket by the fire. When we got back from our trip, Eric and I both found ourselves with a bit of a cold. This dish was just what the doctor ordered. Have you ever tried a canned enchilada sauce and loved it? Thankfully, enchilada sauce is really easy to make and ready in about 15 minutes. I made my sauce thick, but feel free to thin it out with water as necessary depending on what you want to use it for. Easy Enchilada Sauce Inspired by All Recipes. Yield: 2 cups Ingredients: 1. 2. 3. 1.