Vibrant Vegan Food in Portland
Easy Green Enchilada Sauce – fresh fire roasted peppers are among the eight ingredients in this tangy and mildly spicy homemade enchilada sauce recipe.
I love a tangy, mildly spiced green sauce – it is my favorite for enchiladas and tamales. Enchilada sauce was one of those things I started making from scratch years ago – when I …
Cashew Cream Quinoa Black Bean Enchiladas – creamy quinoa and black beans combine to make a flavorful and protein packed classic – whole foods comfort food!
Enchiladas are one of my favorites – I seem to crave them often. In under an hour, I can preheat the oven (my power-beast of an oven takes a bit), prep, roll, and bake, and we’re digging into a tasty classic comfort food.
While I love some of the dairy free cheese choices available, it’s more of a treat than a regular thing. So when I thought of a way to have a comforting pan of enchiladas without the cheese, and Jason said it was one of my best? I knew I had a winner.
I am pretty excited about this one, and could not wait to share it with you.
My Savory Cashew Cream Quinoa is a …
Cheesy Hatch Chile Enchiladas – cheesy, tangy, spicy – perfect comfort food. the classic casserole that everyone loves, with leftovers that might just be better the next day.
The Vegan MoFo prompt for today is “share something vegan with a non vegan.”
Well.
These enchiladas are a favorite, Jason and I enjoy them often. I make them for new moms. I make them when I coordinate food delivery schedules for people. I make them for potlucks. I make them for holidays. I make them for friends in need.
Several years ago, a friend I have known since early grade school was …
Crispy Sweet Potato Veggie Enchiladas with Chipotle Tomato Cream – with a perfect balance of sweet and savory, this comfort food dish brings layers of texture and flavor!
A recipe I first shared almost three years ago is consistently a reader favorite – my Crispy Sweet Potato Chipotle Enchiladas is one of our favorites too. I make it so often I don’t have to follow the recipe any longer. I was recently having a constant vegetable craving – could not get enough – and I …
Creamy Tortilla Soup Enchiladas are light, fresh and flavorful, this simple casserole is a perfect dish for springtime suppers!
You know how fun vacations give you something to look forward to?
I definitely am not wishing away the summer – I plan to have a lot of fun between now and September – but. I just booked a trip to…
Do you ever go shopping with a list and completely disregard it? Yeah, me neither.
Oh, I get the list… and sometimes a bunch of other things magically appear in my cart. This happens at Target a lot – I’ll find myself standing in the middle of an aisle (of super awesome things) thinking, what did I come in here for??
It also happens at the grocery store…
These crispy sweet potato puffs were not on my list, but I needed them. I immediately thought of making my chipotle dipping sauce for them, then suddenly an entire dish was created around them. I love when that happens in my head.
Keeps me awake sometimes, seriously.
dairy, soy and gluten free, vegan
makes four large enchiladas
1 cup dry quinoa
1 cup tomato juice (or water, broth)
1/2 cup water
2 cups fresh corn (3-4 cobs)
1/3 package crispy sweet potato puffs (Alexis Foods)
chipotle tomato crema (recipe follows)
four large tortillas (I used brown rice)
In medium sauce pan, combine tomato juice, water and (rinsed) quinoa. Bring to a boil, reduce to simmer and cover, cook for 10 minutes. (Check after 10 minutes, cooking time varies between 10-15 minutes for all liquid to be absorbed). When all liquid is absorbed, remove from heat and set aside with lid on.
Meanwhile, arrange potato puffs in a single layer on baking sheet, bake at 400 degrees for 20-25 minutes. While those bake, cut the corn off the corn cobs, and make the chipotle tomato crema.
Gather all prepared ingredients to assemble enchiladas – down the middle of each tortilla: first layer, quinoa. Add several sweet potato puffs next, then drizzle some chipotle tomato crema (1 tablespoon or so), add corn. Roll/fold sides and place in prepared baking dish. Repeat with remaining tortillas. Line up in baking dish and cover with crema – when serving you can spoon the extra crema over the enchilada. Bake at 325 for 25-30 minutes, until warmed through.
1/2 cup safflower oil*
3 tablespoons almond milk*
3 tomatoes, seeded and chopped
2-3 chipotle peppers (in adobo)
pinch salt
*(vegan) mayonnaise can be subbed for oil and milk
In high powered blender, combine oil and milk and blend on high until creamy. Add tomatoes, chipotle and salt as you continue to blend. Store in airtight container in refrigerator 3-4 days (if not using for enchiladas). Tomatoes make the consistency thinner than a normal ‘crema’.
Are you a sweet potato fan? How about an impulse buy fan?
(Faux) Huevos a la Mexicana Enchilada – bringing the flavors of Mexico back home, with two kinds of spicy pepper and plant based comfort food goodness!
_______________________________________________________
This is a new spin on breakfast for dinner.
This could also be enchiladas for breakfast.
Whatever you call it, call it good. It reminded Jason and I of the huevos rancheros and huevos a la mexicana we enjoyed in December. I just rolled them up enchilada style!
Cold and rainy is still what’s happening outside here in Portland, so comfort food is …
Lemon Piccata Enchilada – bright lemon and tangy capers bring a completely new flavor to a traditional enchilada recipe – a new kind of comfort food!
Disclaimer: I really should not call these enchiladas.
The only thing that resembles one is the fact that I rolled up some ingredients in tortillas, and cooked them like enchiladas. I even covered them with sauce, but it is not enchilada sauce.
I should not call these enchiladas. Enchiladas come with …
