Vegan Nacho Cheese Sauce

Oh my Lord, people. My life just got seriously better because I tasted this cheese sauce. It is AMAZING! And, guess what, it's two main ingredients are carrots and potatoes. Seriously!

How do carrots and potatoes come together to chemically formulate what is easily the best-tasting vegan cheese sauce I've ever stuffed into my face? Is it magic? Some kind of medieval sorcery? I don't know, but I am so grateful!

2 cups peeled, cubed, boiled, drained potatoes (about 2-2 1/2 medium potatoes)

1 cup peeled, chopped, boiled, drained carrots (about 3 medium carrots)

1/2 cup nutritional yeast flakes

1/3 cup canola or extra virgin olive oil*

1/3 cup water or vegetable broth

1 tablespoon lemon juice

1 teaspoon salt, or more to taste

1/2 teaspoon turmeric, or more to taste

1/2 teaspoon chili powder, or more to taste

Unsweetened non-dairy milk of choice, to taste

• Place all ingredients into a high-powered blender** and blend. It's just that simple! Put your drained carrots and potatoes into the blender right after you drain them, while they're still piping hot, so your cheese will be piping hot too.
• As you're blending, drizzle in some milk to help thin it out a bit, if you want to. 
• Can be stored in the fridge, in an airtight container (I'm not sure how long because we always eat it up pretty quickly), for a few days, perhaps? 
• *I'm working on figuring out a way to reduce the oil in this recipe. It's way too much, I know. I'll keep fiddling with it and get back to you.
• **If you don't have a high-powered blender (I sure don't), you might want to liquify in a food processor first, then transfer to a blender and drizzle in the milk while blending, to keep your little $20 blender from overheating.
• Enjoy!

Earth Balance Review

I'm going to take a quick detour from my Vegan MoFo theme and do a review of this amazing Earth Balance stuff that I won - yes, WON! - from VeganMoFo.com. So, I'm just putting it out there that I wasn't given this stuff specifically to review, and nobody asked me to review it. I am reviewing it because I thought it would be a nice thing to do since I won it. Did I mention that I won it?! Seriously, though, I only won it because MoFo is a time of magic, when unicorns whinny outside my kitchen window and pixies poop jellybeans into my morning coffee.
I love you, MoFo! Thanks for the giveaway and the awesome prize! And, mucho thanks to Earth Balance for supplying and shipping it - oh, and for inventing it too! I bet I eat my weight every year in organic Earth Balance butter, a substance for which I will always be grateful to you. Love the stuff.

This is my prize. ALL of this! Mine! ALL MINE!!!

Fra-geeeee-laaaaaay.

That top picture,yeah that one with all the goodies, is what came in a rather beat up box to my modest home in Fort Worth, TX, on a hot summer day earlier this week. I was tired from work and grouchy from the heat. Cracking open a homely and unassuming box to find pure treasure inside was such a delight!

Now, on to the reviews...

 Earth Balance Creamy Peanut Butter

It's creamy, sweet (but not too sweet), and easy to spread on toast. What more can I say? Oh yeah, it doesn't separate. You don't have to spend two hours digging into the dry gulch at the bottom of the jug, knocking oil out all over your countertop, trying to get the nuts and the oil to kiss and make up. It's easy-peasy to work with and it's delicious.

Earth Balance Vegan Cheddar Squares

Oh my goodness, these are so yummy! They are light and buttery. The "cheese" flavor doesn't come through very strongly on the first bite - it's more of an aftertaste. But I didn't mind. These were really tasty. I had to stop myself from gorging on them. And today, when I got home from work, I was really looking forward to having another handful only to find that my husband and daughter had eaten the whole box! Grrrrrrr.

Earth Balance Vegan Cheddar Kettle Chips

I'm gonna be honest. This was my least favorite offering from the box of goodies. The chips themselves are cooked perfectly - flaky and crunchy, and kind of oily, exactly like a good kettle chip should be. But the "cheddar" flavor is a bit off-putting. It's very strong, and it's not at all like traditional cheese. It has that weird whang of Daiya cheddar in it. If you've ever eaten Daiya you probably know what I mean. It's good, but it doesn't taste a thing like cheese. And it leaves an oily aftertaste in your mouth. To the chips' credit, though, I liked them enough to down the whole bag at work today. I let some of my coworkers try them too, to mixed reviews. I think this is a 'like it' or 'hate it' kind of treat. Some liked it, others hated it. My husband was one of the haters, but he also hates Daiya. I don't mind Daiya so much, if it's used on the right dishes. And I didn't mind these so much either, but I don't think I will buy more unless they are on deep clearance.

Earth Balance Vegan Cheddar Mac and Cheese

It is absolutely amazing how much this looks like standard Kraft mac and cheese. It's a dead ringer! The flavor is nice, but it isn't going to fool anyone. It's amazing to behold, though - it's the closest I've ever seen to the boxed mac and cheese in vegan form. Like the kettle chips, it has a little whang of that Daiya-type aftertaste, and a slight acidity that I'm unaccustomed to in mac and cheese. But, if you don't go into it expecting it to taste exactly like the mac and cheese of your youth, and just go with it for what it is, you will be pleasantly surprised. My six-year-old daughter, who is a very picky eater, ate 2/3 of the bowl you see in the photo, so that right there is a vote of confidence. I think we will be buying this again, depending on the price. Take my advice and sprinkle a little nooch and freshly-ground black pepper on the top. It cuts the tiny sting of acidity you get (it's almost like a slight vinegar taste) and makes this totally snarf-able. My only complaint is that one box doesn't make very much. That bowl you see in the photo is the entire box! The bowl I used is just a standard-sized rimmed soup bowl that will comfortably hold one regular can of soup. The nutrition label purports to contain two and a half servings, but unless you are feeding tiny gnomes, you're hardly going to get two and a half servings out of it. 

Earth Balance Vegan White Cheddar Mac and Cheese

This box of mac and cheese was a vast improvement over the orange cheddar one. The flavor was much more smooth, less acidic. I really liked it and so did my daughter. This is the flavor we will likely be buying on a regular basis. The nooch and black pepper on top (not pictured) is good on this as well, but not 100% necessary. It tastes good all by itself. Thumbs up! Again, though, it didn't make very much. It's really just one serving unless you're eating it alongside other foods. But who the heck does that?? When I make mac and cheese it's because I'm too lazy to really cook, and the mac and cheese is all I eat. This happens more often than I care to admit... *sigh*

Altogether, my family and I thoroughly enjoyed this sample box of goodies and I'm so grateful I had the opportunity to try all of this wonderful stuff! 

P.S. Earth Balance, I have one request - please offer the white cheddar mac and cheese in a gluten free option and I will be your best customer. Seriously, I will eat it every day! Thanks!

Easy Sausage and Three-Bean Soup

We're running a quite low on both money and groceries right now, so I took a trip to the salvage grocery store to stock up on vegan meat and cheese analogs at a price I can actually afford. And, boy oh boy, did I score some fun finds! In addition to vegan cheddar at 99 cents a pack, and the plant-based version of roasted ham slices at 50 cents a pack, I also snagged a two pound bag of guacamole (complete with tomatillos and cilantro) for 6 bucks! I ended up freezing four huge bags of the stuff. AND my favorite find of all was the Food For Lovers Vegan Queso at (get this!) 3-for-a-dollar. Wha??? I've always wanted to try this stuff, but like most vegan analogs it's too expensive for me to just buy one for experimentation purposes. But now that I know how good they are, I might actually blow the dough for a jar every now and then.

So, here's how I made the fabulously delicious impromptu soup you see in the photo. It's perfect for the Autumn weather we're having in Texas right now.

1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can light red kidney beans, rinsed and drained
1 package Tofurky Italian Sausages, thickly sliced and lightly browned
4 cups vegetable broth

Add the following spices to taste: onion powder, garlic powder, paprika, turmeric (just a pinch), chili powder, salt and pepper

• Lightly brown your sausage slices over medium-high heat in a non-stick pan with just a spritz of oil. Set aside.
• In a large pot, place your broth, beans, and spices. Bring to a boil, then reduce to a simmer just for 20 minutes or so, allowing your spices to mingle and cook into the beans. 
• Add your sausage and allow to simmer another 10 minutes. You can let this simmer for an hour or more, if you want to, to allow the flavors to deepen, but if you're in a hurry, go ahead and serve it up!
• Ladle your soup into a bowl and, if you've got it, top with vegan queso and guacamole. Your mouth will thank you!
• If you can't swing the queso and guac, I highly recommend the substitution of a fresh, hot baguette slathered in vegan butter.

"AwesomeSauce" Even Omnis Will Love

My favorite vegan restaurant, Spiral Diner Fort Worth, makes an amazing nacho dish with what seems to be the latest sensation, a vegan "cheesy" sauce made from cashews. I love these nachos super hard. They are mouthwatering and fantastic. I even eat the jalapeno slices on top, because there's the microscopic possibility that they might be ever-so-slightly impregnated with the sauce. The only problem is that, despite their fantastic food and friendly waitstaff, Spiral Diner has one slight imperfection... It's expensive! And I'm eternally broke! To be fair, they do charge a decent price considering that the bulk of their foodstuff is organic. And, if I could afford it, I would not feel ripped off eating there every single day. Hell, every single MEAL if I could! But, sadly, my trips to Spiral happen only a handful of times per year. And I am forever trying to copy their recipes so that I can make their delicious yums at home for a fraction of the price. They do teach cooking classes on occasion, but I can't afford those either. What's a poor vegan to do??

Today I was really, desperately craving those nachos. Like, I mean, I had to have 'em, man! And I know the  not-so-secret ingredient in Spiral's "cheesy" sauce is cashews. But, since when can a poor person afford raw cashews? Since almost-never, that's when. So, I farted around with a couple of cashew-free "cheesy" sauce recipes I found online and came up with my own delicious chip-dipping substance, sans the expensive cashews. And it is fabulous!

Even your omni friends will love it. They won't have any idea it's vegan - it's way too decadent to be rabbit food! They'll think it's some exotic, richly creamy awesomesauce. Hence the name, "awesomesauce." I hope you enjoy it as much as I did!

1/2 cup nutritional yeast
1/4 cup whole wheat pastry flour (can sub all-purpose flour)
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon turmeric (optional)
2 cups water
1 teaspoon mustard

• Whisk all ingredients together in a medium saucepan.
• Bring to a slight bubble, stirring constantly, over medium heat. 
• As soon as mixture begins to bubble, reduce heat to low and continue whisking until sauce thickens. Sauce will continue to thicken as it cools, so be careful not to overcook.
• Turn heat off and remove saucepan from heat source. Stir a few more times and serve. 
• Enjoy!

P.S. AwesomeSauce can be stored in an airtight container in the fridge for a few days. To reheat, just add a tablespoon or two of water and stir gently over medium-low heat until warm.

CLICK/SHOP/SUPPORT

Chloe's Quick-and-Easy Vegan Party Foods

Party Vegan: Fabulous, Fun Food For Every Occasion

Vegan Dinner Parties

"Cheesy" Corn Grits with Yellow Squash

Sorry I haven't been posting much this week. My husband and daughter both have sinus infections (and so does everyone else in town, it seems) thanks to the massive influx of ragweed blowing in the air. Lo and behold, although I too have been struggling with allergies to the ragweed, I have managed to stave off the sinus infection via use of the magical Neti Pot. If you have seasonal allergies, get one! It totally works. It feels gross when you're pouring salt water into your schnoz, but it's totally worth it. And now I'm the only human in town who doesn't have a sinus infection. I wonder if the Neti Pot also works for zombie outbreaks? Better keep it handy, just in case...

So, today the family seems to be perking up a bit. My husband even cleaned the family room and the kitchen while I took an amazing nap with my two fat kitty cats, Paddy and Putter Jack! It was a magical Saturday afternoon for Jen, y'sir. And when I woke up, feeling totally renewed, I blew into the kitchen to concoct this grits recipe. I had some leftover squash after frying up squash and zucchini in fabulous beer-batter (yes, those are beer-battered zucchini sandwiches you see in the photo) and I didn't want it to go to waste, so here's how I used it:

3 cups water
1 cup white corn grits
1 tablespoon olive oil (or water)
2 cloves garlic, finely minced
1/2 cup yellow squash, finely chopped
1/2 cup vegan cheddar, shredded
2 tablespoons nutritional yeast
Salt and pepper, to taste

• Bring water to boil in a medium saucepan.
• Add the grits while gently stirring.
• Reduce heat to low and let simmer, stirring occasionally, until water is absorbed.
• While grits are cooking, saute squash and garlic with oil (or water) in a smaller pan or skillet, until soft.
• When grits are finished cooking, add squash and garlic, along with all remaining ingredients to your grits and stir until the vegan cheese is melted.
• Salt and pepper on the plate after serving. 
• Enjoy!

Cookin' Crunk: Eating Vegan in the Dirty South

Vegan Soul Kitchen

Cookin' Southern Vegetarian Style

Easiest-Ever Hummus Quesadillas

My allergies are really buggin' me today, so I was looking for something quick and easy to whip up that would still qualify as healthy. Well, thanks to yesterday's Hep Halloween Hummus post, I have an abundance of yummy hummus to smear on any thing that will hold it. Today that thing was a whole wheat tortilla. I was going to stop there, but I suddenly got inspired! I sprinkled on some Daiya Cheddar, then some salsa. Then I grilled it all up on a cast-iron griddle and topped with a blob of Tofutti Sour Cream. It was fantastic! Don't you just love it when that happens?

Here's what the construction-in-progress version of my quesadilla looked like...

And here's Lila, all dolled up in her Dorothy-from-Kansas Halloween costume (she's gonna have that thing worn out before Halloween even gets here), chowing down on her quesadilla...

And, listen folks, I apologize if you get tired of seeing pictures of my kid. I just feel the need to prove to skeptical parents that children will actually eat this stuff and really enjoy it! I can't tell you how many times I've heard parents say stuff like, "My so-and-so will only eat french fries," and "I can't get so-and-so to eat a vegetable to save my life." Lila loves french fries too, but she eats plenty of other, really healthy stuff to balance the occasional intake of fries. Kids will eat vegetables, and they don't even need to be drowned in Ranch dressing. I promise! Sometimes you just have to get creative. Boy, riding this high horse really makes my butt hurt...

 

Anyway, here's how to piece that bad boy quesadilla together:

2 whole wheat tortillas (or whatever your favorite is)

3 tablespoons your favorite hummus, or more to taste

2 tablespoons your favororite salsa, or more to taste

A generous sprinkling of shredded vegan cheddar cheese

A dollop of vegan sour cream

• Start your griddle heating up! I put mine on medium heat.
• Smear the hummus on one tortilla.
• Pile on cheese and salsa. You might want to use a spoon to spread the salsa around a bit.
• Place the other tortilla on top.
• Grill gently on a cast iron griddle or skillet. It doesn't take long, maybe just a minute on each side.
• Cut with a pizza cutter while still on the griddle.
• Place on a plate and top with vegan sour cream.
• Enjoy!

The Night Before Halloween

Wilton Haunted Manor Treat Stand

Halloween Skull & Crossbones Ice Cube Tray

Whole Wheat Vegetable Lasagna with Tofu "Ricotta"

I am a slave to my cravings. I really am. And when I desperately crave something that I cannot generally find vegan-style at a restaurant or the grocery store, and I don't know how to make it, I have no choice but to experiment. Sometimes it works out and sometimes I'm left disappointed, with only my unsatisfied craving to keep me company.
Today I was craving Italian food. Chewy, ooey, gooey, cheesy, piping hot, carb-rich Italian food. As usual, I'm broke, so restaurants are out. Plus, not many Italian food joints cater to the veg crowd. We have a great vegan restaurant here in town, but they don't really have what I'm looking for with this particular craving anyway. And none of the vegan Italian offerings at the grocery store are up to snuff compared to their price. So, I went into the kitchen and started playing around. And, I'm happy to report that the result was delicious!
My methods may be weird, but try it for yourself. Here's the recipe...

TOFU "RICOTTA"
1 pound extra-firm tofu, drained, squeezed and crumbled
4 garlic cloves, minced
3 Tbsp all-purpose Italian seasoning, or any blend of your favorite Italian herbs
1 can of diced tomatoes, drained
1/2 C nutritional yeast, plus more for garnish
1/4 C olive oil
1 medium white or yellow onion, diced

•  Place all ingredients into a bowl and stir until everything is mixed and tofu is well-coated. Set aside.

LASAGNA 
9 whole wheat lasagna noodles
5 or 6 large mushrooms, thinly sliced
1 medium zucchini squash, thinly sliced
1 medium yellow squash, thinly sliced
1 jar of your favorite marinara sauce
1 can of regular tomato sauce (I used plain ol' Target store brand)

• Cook lasagna noodles according to package directions.
• Preheat oven to 350 degrees.
• Layer ingredients in the following order (or mix it up if you want), from bottom to top, in a medium casserole dish
• a quarter of the marinara sauce
• 3 noodles
• half of the tofu "ricotta"
• a quarter of the marinara sauce
• squash
• 3 noodles
• the rest of the tofu "ricotta"
• the rest of the marinara sauce
• zucchini
• mushrooms
• 3 noodles
• all of the tomato sauce
• Sprinkle extra nutritional yeast all over the top, or splurge and use veggie mozzarella!
• Cover tightly with aluminum foil and bake for 1 hour, or until veggies are cooked and the whole thing is hot and bubbly. 
• Allow to cool for 10 - 15 minutes before serving. 
• While lasagna is cooling, heat the plain tomato sauce in a small sauce pan.
• Enjoy!

Vegan Italiano

The Mediterranean Vegan Kitchen 

The Tropical Vegan Kitchen

Delicious and Healthy Tex-Mex Dip

I know this picture just looks like a pile of mushy goo, but trust me, this stuff was awesome!! I was craving the traditional Tex-Mex 7-layer dip, but I didn't have the ingredients for that, so I dug around in my pantry and fridge and created my own super-flavorful, highly addictive Tex-Mex extravaganza. Try it!

2 cups cooked brown rice, cooled
8 ounces vegan sour cream (I used Follow Your Heart brand)
1 packet taco seasoning (read ingredients - avoid MSG, dairy, and trans fats!)
1 cup store-bought or homemade guacamole
1 cup store-bought or homemade salsa
1 15-ounce can of vegetarian refried beans
1/2 cup shredded vegan cheddar
1/4 cup sliced black olives

• Stir sour cream and taco mix together until well-blended.
• In a medium casserole dish, layer ingredients in the following order:
• rice
• refried beans
• salsa
• guacamole (or "mockamole" - see below)
• sour cream
• shredded cheese 
• black olives

• Dip your favorite tortilla chips in and enjoy! Keep very well in the fridge, covered, for several days.
• Perfect for a party!!
• If you use my homemade salsa recipe, you'll be adding tons of extra fiber to an already fiber-rich dip via the addition of black beans.
• If you want to make it even MORE fiber-rich, do what I did and make "mockamole" instead of the fatty traditional avocado stuff. I love avocados (they definitely have their health benefits too), and I LOVE guacamole. But I didn't have any avos on hand, so I mixed 1 1/2 cups of sweet green peas (I used frozen), a 15oz can of white kidney beans, about 1/4 C lime juice, 2 or 3 cloves of garlic, salt, pepper, and some fresh cilantro in the blender until smooth. I wouldn't recommend eating it straight if you're craving guacamole, but it works like a charm to replace missing guacamole in Tex-Mex recipes and adds a ton of extra fiber and vitamins! (Yep, that green stuff in the picture is actually mockamole. No one will know the difference.)

 Party Food for Vegetarians 

Kristen Suzanne's EASY Raw Vegan Sides & Snacks

Raw Food Celebrations 

Easy 3-Bean Chili

 

This takes only a few minutes to get it going, it's jam-packed full of fiber, and it's delicious! What more can you ask for?
If you're really daring, pile in some corn chips for an old-fashioned Southern Frito Pie.

1/8 C olive oil
1 medium white or yellow onion, diced
2-4 cloves of garlic, minced, to taste
1 14.5oz can diced tomatoes
1 15oz can black beans, drained
1 15oz can kidney beans, drained
1 15oz can pinto beans, drained
2 tsp paprika
2 tsp all-purpose seasoning (I used Simply Organic)
1/2 tsp powdered cocoa (just trust me on this)
1/2 tsp fine sea salt
dash of ground black pepper
vegan cheddar cheese, shredded (optional) 

• Heat olive oil in a large saute pan or skillet. Add onions and garlic, cook until soft.
• Add remaining ingredients.
• Bring to boil over medium heat, stirring frequently. 
• Reduce heat to low, cover and simmer until desired consistency is reached. I usually let it simmer for about half an hour, but you probably don't have to wait that long if you're really starving!
• Ladle into bowls and top with shredded vegan cheddar, to taste.

The Vegan Slow Cooker: Simply Set It and Go

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Veganomicon: The Ultimate Vegan Cookbook

Homemade Vegan Cheese Pizza

We love pizza around here, and when it doesn't come vegan-style from the local parlor (seriously, when are the big chains going to catch on to this?!) you have to find new-fashioned ways of doing it the "old-fashioned way." As you know, bread is Jason's thing and he's found a great basic recipe for any homemade pie. Here's how he does it...

1 C warm (hot, but not boiling) water

1 T active dry yeast

2 1/2 C all purpose flour,  with 1/2 C separated
(we tried making this with all whole wheat flour and it turned out great, so if you're watching your intake of the white stuff, feel free to substitute)

1 T salt

1 T sugar (or preferred sweetener - we use agave when we have it)

• Combine the hot water and yeast in a small bowl, then let it sit for about 5 minutes.
• Combine 2 C flour, sweetener and salt in a large bowl.
• Make a well in the center of the flour mixture and pour the yeast mixture into it.
• Combine ingredients with a spoon until it can no longer be properly stirred by that method. Then dump it out onto a floured surface and start kneading, adding more flour in small increments if it's really sticky.
• Once the dough has come together and lost its stickiness-factor, shape it into a ball, place it into a large bowl (the one you already used is fine), and cover it with a towel.
• Allow the dough to sit for one hour.
• Heat oven to 400 degrees.
• While oven is warming up, take out your dough and cut it in half. 
• Use a rolling pin to shape your dough to fit either on a large cookie sheet or (like we do it) on a large round baking stone.
• Use a fork to poke a few holes here and there on your crust.
• Cook the crust at 400 degrees for 10 minutes.
• Remove the crust from the oven and add your toppings (we use Muir Glen Pizza Sauce, Vegan Gourmet Cheddar, Vegan Gourmet Mozzarella and sometimes we throw on a bunch of veggies when we have them).
• Place well-topped pizza back into the oven and continue baking for another 10 minutes, or until your toppings are piping hot and your crust is just the way you like it. I can't ever seem to make that vegan cheese melt, so that's why it looks weird in the picture, but melted or not it still tastes pretty good.
• Enjoy!

Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy

Healthy PIZZA! Moan Inducing, Raw Vegan, Low-Fat, Gluten-Free PIZZA Recipes

Heart Healthy Pizza (Volume 1)

Onion Soup with Croutons and Vegan Mozzarella

 

This soup is so perfect for a cold winter day. While I ate it, my daughter kept coming by the table and plucking the croutons out of it. She'd stick one in her mouth and run back to Yo Gabba Gabba on the TV. When she was finished with one crouton, she'd come back for another. Great stuff! Here's the recipe...

4 C vegetable broth

1/2 C plain soy milk

1 large yellow onion, diced

5 cloves garlic, minced (or more, to taste)

1 bay leaf

2 T dried or fresh parsley

1 T olive oil

1 T fine sea salt

1/2 tsp ground black pepper

Several pieces of bread (I used the 3-seed bread from Central Market)

1/4 C vegan mozzarella, shredded (optional)

• Toss everything except the bread and mozzarella into a large pot. Heat to a boil, stirring occasionally. 
• When the pot boils, reduce heat to low. Cover and simmer for half an hour.
• While the soup is cooking, cut the bread up into large pieces. Place it on a cookie sheet in a 425 degree oven for 10 minutes.
• When everything's cooked up, remove the bay leaf and discard. Then just top the soup with croutons and mozzarella. It's so yummy! Beware wayward toddlers as they will steal your croutons.

Vegan Soups and Hearty Stews for All Seasons
The Vegan Slow Cooker: Simply Set It and Go
Forks Over Knives - The Cookbook

The Enchilada Experiment, Part 1

 

I love enchiladas, and before I became vegan I often indulged in the cheesy, gooey tastiness of the family enchilada dinner from a restaurant called Pulido's just down the street. Since turning vegan it's one of only a very few things that I miss, and I have yet to find a great substitute. So, I am experimenting on my own, looking for a way to make healthy vegan enchiladas that satisfy my Mexican food cravings.

This first experiment was based strictly upon what I happened to have on hand in the kitchen. I didn't have anything to make a sauce from, and I really missed having it, but I managed to turn out some fresh and yummy enchiladas anyway. In future experiments I might try adding soy crumbles or refried beans, or maybe even avocados (if they ever go down in price, ugh...) and I definitely want to try it with sauce. Perhaps a tomatillo or red sauce of some sort. I'll be sure to post all future experiments here for you to try too! Eventually, I know I shall achieve vegan enchilada perfection. *flexes muscles* But, in the meantime, enjoy Part 1 of The Enchilada Experiment...

 

2 T olive oil
Half a large white onion, diced
2 cloves garlic, minced
1 yellow squash, diced
1 zucchini, diced
1 can black beans, rinsed and drained
1 can whole kernel corn, drained
1 can diced tomatoes, drained
2 T dried or fresh cilantro, chopped
1 T lime juice
1 T paprika
1 tsp fine sea salt
1/2 tsp black pepper
Dash of cayenne pepper, to taste
16 corn tortillas
1/2 block of vegan cheddar, shredded (I used Vegan Gourmet)

• In a large skillet, heat the olive oil. Then saute the onions and garlic until soft. 
• Add squash and zucchini, and saute until soft.
• Add remaining veggies and spices. Cover and simmer until everything's nice and steamy, about 10 - 15 minutes.
• While your enchilada innards are heating up, go ahead and shred your cheese. You may want more or less, depending on your taste preferences. We love the stuff around here. Lila eats handfuls of it whenever I have a bowl of shredded laying around. The Vegan Gourmet claims to melt, but I haven't been able to make it melt. It still tastes pretty good, though, and it's a lot cheaper than its counterparts! 
  
• In a large casserole dish, start rolling your enchiladas. Just spoon about a third a cup of veggie mix into a tortilla, then roll it up and flip it over in your casserole dish so it can't come undone. Or, if you prefer, you can do it taco-style, like this...

  

• Sprinkle with cheese (I added vegan mozzarella to the batch in the picture up there) and bake for about 15 minutes in a 350 degree oven.
• Enjoy!