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1. Preheat the oven to 350°F. Lightly grease a large rectangular baking dish.

2. Peel and cut up 2 cups of sweet potato and place it in a medium sauce pan and add enough water to cover. Bring the water to a boil, then reduce the heat to medium high and simmer for 5 to 7 min or until fork tender. Drain and set aside.

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3. In a large skillet, heat the oil over medium heat. Add 1 red onion chopped and 2 large cloves of garlic, minced, until translucent. Season with salt and pepper.

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4. Add a bell pepper, chopped, a can of black beans and 2 hand fully of chopped spinach and cook until wilted.

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5. Remove from heat and stir in 1/4 cup of enchilada sauce with 2 tbl of lime juice, 1 tsp chili powder, 1/2 tsp cumin and 1/2 tsp kosher salt.

6. Spread 1 cup enchilada sauce evenly over the bottom of prepared baking dish.

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Scoop 3/4 cup of the sweet potato filling onto each of 5 tortillas. Roll them up and place in dish seam down.

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Spread the remaining enchilada sauce over the tortillas. If you have any left over filling spoon that over the top.

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7. Bake the enchiladas, uncovered for 20-25 minutes, until the sauce is a deep red color and the enchiladas are heated through.

When ready plate the enchiladas and drizzle with avocado-cilantro cream sauce. Garnish with cilantro and green onions. I put the cream sauce in a sandwich bag, snipped off a corner and used that to drizzle the sauce that way.

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Acocado-cilantro cream sauce
In a food processor, process the cilantro until minced. Add the avocado, 2 tbl lime juice, 1/4 tsp sea salt, 1/2 tsp garlic powder and 3 tbl water and process until creamy. I don’t have a food processor so I used my blender.

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Enchilada Sauce
1. In a medium sauce pan, melt 2 tbl of vegan butter over medium heat.

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2. Stir in 2 tbl flour until a thick paste forms. Stir in 4tsp chili powder, 1tsp garlic powder, 1tsp ground cumin, 1/2tsp onion powder and 1/4tsp cayenne pepper until combined. Cook for a couple minutes until fragrant.

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3. Stir in 1 scant cup of tomato paste along with 1 3/4 cups vegi broth and whisk until smooth and combined. Bring to a low boil over high heat and then reduce the heat to medium until to medium and simmer for about 5 minutes.

20140311-214037.jpgI got this recipe from Angela Liddon’s The Oh She Glows Cookbook

 

Better Then Tuna Vegan Salad

Better-Than_Tuna Salad

This works great for a quick meal. You can put in on a leaf of lettuce or with some bread to make a sandwich.

Two 15-oz cans of garbanzo beans

1/2 cup eggless mayo

1 medium red bell pepper, finely chopped

2 stalks of celery, finely chopped

2 tablespoons finely chopped fresh parsley

1 tablespoon Dijon mustard

2 whole kosher pickles, diced int small pieces

2 teaspoons cayenne pepper.

salt and freshly ground pepper to taste

Put the garbanzo beans a food processor, blender or mash by hand to get small flakey pieces.

In a large bowl, combine all the ingredients except the salt and pepper and mix well. Season with salt and pepper to taste.

I modified the recipe I found in Colleen Patrick-Goudreau’s The 30-Day Vegan Challenge book.

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