16 Comments

Vegan Sweet Potato Enchiladas with Creamy Avocado Cilantro Sauce

1966785_10102629404040053_1452509815113505112_n

I’ve made these enchiladas twice in the past week! The first batch was pure vegan. The second batch, not so much.  The great thing about these enchiladas are that they taste great either way! Feel free to get creative and put your own spin on this recipe.

I modified the Oh She Glows Sweet Potato & Black Bean Enchilada recipe. (She has an amazing blog btw!)

10153022_10102629378980273_4983103834363700172_n

10325228_10102629381096033_782874377132491200_n

10295748_10102629383750713_2908088656282662316_n

10303739_10102628963143613_15886763257272718_n (1)

Vegan Sweet Potato Enchiladas with Avocado Cilantro Cream Sauce


Yields 4 servings // prep time 30 minutes // Cook time 25 minutes

Ingredients:

  • 2 cups sweet potato, peeled and chopped
  • 1 Tbsp olive oil
  • 1 red onion, chopped
  • 2 garlic cloves, minced
  • sea salt and freshly ground pepper
  • 1 red bell pepper, chopped
  • 1 15-oz can black beans, rinsed and drained
  • 3 cups store bought enchilada sauce
  • 1 Tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 8-12 corn tortillas (how ever many fit in your casserole dish)
  • 93% lean ground turkey (optional)

For the Avocado-Cilantro Sauce

  • 1/2 cup fresh cilantro
  • 1 medium avocado
  • 2 Tbsp lime juice
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder

Garnishes

  • fresh cilantro leaves, for serving
  • sliced green onion, for serving

 

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a large baking dish

2. Make the enchiladas: Place the sweet potato in a medium sauce pan and add enough water to cover. Bring the water to a boil, then reduce to medium-high heat and simmer for 5 minutes, or until fork-tender. Drain and set aside.

3. In a large skillet, heat the oil over medium heat. Add the onion and garlic and saute for about 5 minutes, until the onion is translucent. Season with salt and pepper. (If using turkey, add in at this step and brown.)

4. Add the bell pepper, cooked sweet potato and black beans. Raise the heat to medium high and cook for a few minutes (until turkey is almost fully cooked), about 8 minutes.

5. Remove the skillet from the heat and stir in 1/2 cup enchilada sauce, lime juice, chili powder and salt.

6. Spread 1 cup enchilada sauce evenly over the bottom of the prepared baking dish. Scoop filling into each tortilla.  Roll up the tortilla and place seam side down in the baking dish. Spread the remaining enchilada sauce over the tortillas. If you have leftover filling, scoop it on top of the enchiladas.

7. Bake the enchiladas uncovered, for about 20 minutes, until the sauce is a deep red color and the enchiladas are heated through.

8. Meanwhile, make the avocado cilantro sauce. In a food processor, process the cilantro until minced. Add the avocado, lime juice, salt, garlic powder, and 2 Tbsp water and process until creamy.

9. When the enchiladas are ready to serve, plate them individually and drizzle with avocado sauce. Garnish with cilanto and green onion, if desired.

10. I am in love with the Oh She Glows cookbook, I highly recommend purchasing her book!

10253873_10102613983348243_5227540214325402751_n

 


15 Comments

Spicy Chipotle Shredded Chicken

10991175_10103357071448733_5586846387198028423_n

Spicy Chipotle Shredded Chicken


Yields: 4 servings

INGREDIENTS: 

  • 3 individual chipotle peppers in adobo sauce + 1 teaspoon of their sauce
  • 4 cloves garlic
  • 1 tablespoon oil
  • 1 cup freshly squeezed orange juice (store bought is fine – I just use my own so there’s no added sugar)
  • 1½ cups reduced sodium chicken broth
  • ½ cup light beer (or replace with ½ cup broth)
  • ½ cup fresh cilantro, chopped
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons yellow mustard
 
INSTRUCTIONS
  1. Mince the chipotle peppers and garlic cloves. Heat the oil in a large pot over medium heat. Add the garlic and chipotle; saute for 1-2 minutes, stirring constantly to prevent burning. Smells will be yummy.
  2. Add the orange juice, chicken broth, beer, and cilantro and turn the heat to high to bring to a boil. Add the raw chicken breasts; cover and reduce heat to medium-low. Simmer for 15-20 minutes or until the chicken breasts are cooked through. Remove the chicken breasts from the pot and place on a cutting board for a few minutes to cool. Shred the chicken with two forks.
  3. Meanwhile, keep the sauce left in the pan over low heat. Whisk in the mustard and cook the sauce until it reduces by about half and you get all that mmm mmm good flavor in a thicker, more concentrated sauce. Add the shredded chicken back to the pot with the sauce and toss to combine. Top with additional fresh cilantro.

 

I’d love to hear your comments!!

-April

 


10957689_10103357071443743_23369514661036297_n

10991429_10103357071453723_4786370922799008874_n

10253873_10102613983348243_5227540214325402751_n

 


2 Comments

Vegan Lentil Curry Bowl with Cilantro Sauce

vegan lentil bowl with cilantro sauce

Vegan Lentil Curry Bowl with Cilantro Sauce


Yields 6 servings \\ Prep time 60 minutes \\ Cooked time 30 minutes

Ingredients
For the Cilantro Sauce
  • 1/2 cup fresh cilantro
  • 3/4 cup roasted cashews
  • 1/3 cup water
  • 1/4 teaspoon salt
  • Juice of two limes
  • 1-2 teaspoons honey or agave nectar
For the Roasted Carrots:
  • 8 carrots, peeled and chopped into bite sized chunks
  • 1 Tablespoon canola oil
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • salt to taste

For the Rice and Lentil Curry

  • 1 cup brown basmati rice (I used Uncle Ben’s precooked rice)
  • 1 Tablespoon canola oil
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic
  • 2 Tablespoons red Thai curry paste
  • 1 teaspoon garam masala
  • ½ teaspoon ground cumin
  • 1 cup precooked lentils, rinsed (find in refrigerator section at Trader Joe’s)
  • 8 ounces tomato pure
  • 1 cup vegetable broth
  • pinch of salt
  • avocado and cilantro for topping
 
Directions
  1. For the sauce, puree all ingredients in a food processor or blender until smooth. Taste and adjust.
  2. For the carrots, toss all ingredients together. Roast at 450 degrees for 20-30 minutes or until golden brown.
  3. Cook the rice according to package directions. Or purchase precooked rice and heat according to directions. 
  4. For the curry, heat the oil in a skillet over medium heat. Add the onion and garlic; saute for 3-5 minutes. Add the curry paste and spices; saute for 2-3 minutes
  5. Add the precooked lentils, tomato sauce, and broth. Simmer until lots of the liquid has evaporated.
  6. Add the precooked rice to the lentil mixture; stir to combine, adding extra broth or water as necessary. Season with salt.
  7. Serve in bowls topped with the roasted carrots, avocado slices, cilantro, and cashew dressing.

111

11

10253873_10102613983348243_5227540214325402751_n


2 Comments

Thin Shrimp and Avocado Salad with Miso Dressing

unnamed (3)

My good friend Jen came over on Saturday for an afternoon of cooking and puppy play (she has the cutest little Pug named Leroy)! We both love salad, so we decide to make a hearty one full of fresh ingredients!  But mind you- White Miso Paste can be tough to find. We searched three different markets to find it!  Finally, we had luck at Mother’s Market.  Although our shopping trip took longer than expected, it was definitely worth it.  We both loved the way this recipe turned out! It is definitely a winner :) I hope you enjoy!

unnamed (7)

u

unnamed (2)

Thin Shrimp and Avocado Salad with Miso Dressing


Yields 2 servings \\ Prep time 25 minutes \\ Cooked time 10 minutes

Ingredients
For the salad:
  • 1 teaspoon minced garlic
  • ½ pound raw shrimp, tails removed
  • ½ tablespoon canola oil
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne
  • 1½ cups sliced avocados (2 small)
  • 1 cucumber
  • 4 cups chopped baby kale
  • fresh chopped cilantro for topping
For the miso dressing:
  • 1 1-inch piece of fresh peeled ginger
  • 2 tablespoons canola oil
  • 3 tablespoons lime juice (more to taste)
  • 2 tablespoons agave nectar
  • 1½ tablespoons white miso
  • ½ teaspoon minced garlic
  • ¼ teaspoon salt
 
Directions
  1. Heat the oil in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
  2. Peel and dice the cucumber and avocado. Chop the baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
  3. Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro. Yum!

 

unnamed (6)

 

10253873_10102613983348243_5227540214325402751_n