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.


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.


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


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.

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

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


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.


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.



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


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.


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.