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Mexican Vegan

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Jamaican Jerk Vegan Tacos Recipe. Stuffed Peppers w/ Chipotle "Cream" Recipe. Hands down, our most popular post has been this enchilada recipe with creamy cashew poblano sauce.

Stuffed Peppers w/ Chipotle "Cream" Recipe

I posted it over a year ago and I’m still receiving emails about it. So today I’m really excited to share this new twist: cashew cream meets chipotles. A happy marriage, especially if you like spicy food. You could top it on just about anything. 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.

Smoky Lentil Tacos with Kabocha Squash and Green Tomato Salsa

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.

Mango habanero black bean tacos. I love a good mango salsa.

mango habanero black bean tacos

(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. 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!

Vegan Enchiladas with Cilantro Avocado Cream Sauce

I first made vegan enchiladas with ‘cheeze’ sauce almost a year ago and Eric has been gushing about them ever since. I must agree that I really don’t make them enough…and I’m not sure why because I’m crazy about them. Last night, I jazzed up the original recipe and the outcome was so drool-worthy we found ourselves forgetting that they didn’t contain- or even need- cheese. Grilled tofu tacos & avocado “cream” Yes, I know, I’m really into the nut sauces… cashew cream, pestos, romesco.

grilled tofu tacos & avocado “cream”

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.

enchiladas w/ cashew poblano crema

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… (oh and hey, neighbor friends (you know who you are), I have a whole bunch of this leftover… so we’ll see you tomorrow?

(quantity: I made 5 small enchiladas which served 2 of us with lots of extra crema left over) (quick tip: roast poblano, tomatillo’s and jalapeno all at the same time – just keep watch, they’ll require different amounts of time. In a medium skillet, heat oil. 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.

Tex Mex Spaghetti Squash with Black Bean Guacamole

All the hosts. Bryan Baeumler fan girl/boy right here! We can recite all the annoying commercials by heart (ugh). We watch repeated episodes multiple times to the point where we could recognize the homeowners on the street. The point of this story, however, is that the DIY shows are brainwashing me. Proof? Naughty & Nice Vegan Enchilada Casserole. Welcome to Day 1 of the 12 Days of Healthy Dinner Recipes!

Naughty & Nice Vegan Enchilada Casserole

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.