My Dad is about to love me for this recipe.
Mexican food is one of those craving that you just can’t shake. Luckily it’s always one of the easiest cuisines to whip up.
All I had to do was buy the enchilada sauce, the rest I already had on hand.
Every foodie most likely has a spare can of pumpkin puree in their cabinet. And for good reason!
Pumpkin Enchiladas (vegan)
makes about two small enchiladas or one large one
- 1/2 c pumpkin
- 1/2 c beans (I used black)
- 1/2 c mushrooms (optional)
- 1/2 c onion
- 1 t garlic
- 1.5 t cumin – feel free to add more!
- Enchilada Sauce – 2 T for filling plus more for topping
- 2 small Tortillas or one large one
Optional additional toppings/fillings – Cheese, meat, tempeh, seitan, veggies, chives, potatoes
- Saute mushrooms and onion in the pan for 5 minutes
- Add remaining ingredients for filling
- Stir until mixture is warmed throughout
- Put mixture in a tortilla placing the folded side down
- Pour enchilada sauce on top
- Bake at 350 for 25 minutes or until tortillas are golden
When I combined the ingredients in the pan I decided to get a little artistic before I mixed it all up
With the enchilada sauce on top before baking
So good and so filling!
This one is dedicated to my brother, Andrew, who exhibited some of the most bizarre eating patterns as a child (and continues some of those now……ahem, apple juice)
We used to be a great team for take out food. He would eat the pizza crust and I would take the cheese. Though I’ll never understand his hatred for peanuts yet love for Reese’s peanut butter cups. Thankfully I switched him over to Justin’s peanut butter cups since then!
Though some of his food habits are inspiring my meal creations today.
Andrew also loved plain pasta with butter and salt.
That’s how I came up with my next side dish. Say hello to its gluten free and vegan cousin….
Spaghetti Squash with Earth Balance Butter, S&P
Simple and delicious.
If you haven’t abandoned regular butter for Earth Balance butter yet (whether you’re veg or not)
DO IT. All the cool kids are.
Seriously, meat eaters everywhere think earth balance is better.
I’ve also been putting Angela’s pumpkin mac n cheeze sauce on virtually everything. veggies, in chickpea crepes, pizza, and also as a sauce for the above spaghetti squash creation
Also in an effort to make sure I’m getting I’ll my B vitamins I’ve been adding nooch to things like its my job. This sauce is a sure-fire way to make sure I’ve reached my daily goal.
I’ve had Angela’s Vegan Mac ‘n Cheeze recipe bookmarked for ages.
Now that I’m doing the whole no gluten, soy, dairy thing for a while there were no excuses.
Simple and easy. I added some extra garlic and nooch to the mix for some added oomph.
Post- Pumpkin: it reminded me of a pumpkin soup
I’m not the biggest fan of pasta for some reason. It always makes me feel heavy, yet not satisfied.
I thought the cheezy sauce would be perfect on some sautéed veggies.
Mighty tasty. And I even packed up the extra sauce to heat up for leftovers.
This one left me full and satisfied.
What are your weekend plans?
I’ll be demoing some Vanilla Almond Butter at the Belmar Whole Foods on Saturday (come after 3 if you’re in the CO area!) then doing the whole Football thing all day Sunday.