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!
What a glorious weekend it was. Springtime has officially arrived in Denver and its only looking up form here. Straight 70′s the whole week!. Have we just skipped springtime and gone straight to summer. I always joke Denver has two seasons: Winter and Summer.
I have also emerging like the spring flowers from the ground. I’ve handed in all my final papers and only have two presentations left on Tuesday until its diploma time. I feel like the shackles have been taken away from my feet.
I’m still working so its not like I have heaps of free time but there are no more papers, tests, or group projects hanging over my head which is a glorious, glorious thing.
Yesterday morning I went to make my usual weekend breakfast of avocado toastie and was saddened to find I’d run myself dry of avocado.
As I always say the most creative things come out of pressure.
I took advantage of the extra morning time I have on weekends and made an old favorite but updated…and better. And its vegan. Boo-yah
Ever since I snuck vanilla creamer into my oats, I cannot be stopped.
New obsession with this product, and this brand in general.
Strawberries and Cream Flaxy French Toast (v)
- 1.5 T Flaxmeal
- 1/3 c Almond Milk
- 1/2 t almond extract (optional)
- 2 slices of bread (thick, sturdy bread words best)
- 1 T Vanilla Creamer (Use So Delicious to keep it vegan)
- Combine flaxmeal, milk of choice, and almond extract (optional)
- Soak each side of the bread in the flax/milk mixture
- Cook on a greased pan flipping every so often (you will have to flip and cook each side about 2-3 times) it takes a bit longer than regular french toast but so worth it!
- Slice strawberries and warm in the microwave for 45 seconds~ till a slight sauce is formed beneath them (if you are using defrosted strawberries you can skip this step)
- Combine vanilla creamer with the strawberries mixture and pour over french toast
- Savor and Enjoy!
Letting it marinate in the flax/milk mixture. Has anyone seen Kissing Jessica Stein? Now I’m going to think of that movie when I use the word “marinate”
Future husband: you have this to look forward to.
Guess what’s working today??
Photo time! And recipe time!
With some inspiration from Angela
Banana Walnut Donuts with Cream Cheese Frosting (all Vegan!)
*makes about 6 regular sized and 4 minis
- 1 banana, mashed (the riper the better)
- 1 T chia
- 1/2 T walnut oil
- 1/4 c Sucanat
- 3 T Maple or Agave (I used maple agave –> over-achiever)
- 3/4 c spelt flour
- 1/2 t baking powder
- 1/4 t baking soda
- 1/4 c walnuts
- Mix 1 T of water with 1 T of chia and let sit for a few minutes
- Add mashed banana
- Add remainder of ingredients (except walnuts)
- Now add those walnuts!
- Bake at 350 for 10-12 minutes
I love walnuts and really think they make the recipe. But feel free to dull them down.
Cream Cheese Frosting
- 1/2 c Tofutti “cream cheese”
- 2 t sugar
- 2 t almond milk
- Let the Tofutti soften a bit
- Add sugar and stir
- Add almond milk whilst stirring
- Paint your donuts with the frosting or Tupperware it and frost right before consumption
My housemate is raving about these and I am in agreement. They’re pretty wholesome too so I don’t feel guilt about having a donut after work.
Homer Simpson-ing it, errrry day.