Vegan Enchilladas and Red Lentil and Kale Soup

January 31, 2015

Black Bean and Sweet Potato Enchiladas

Ken has always loved Mexican food of all kinds and has fond memories of Chi Chi’s Onion and Cheese Enchiladas from our ovo-lacto days. However, these Black Bean and Sweet Potato Enchiladas from the Oh She Glows Cookbook are every bit as delicious, and the creamy avocado cilantro sauce tops them perfectly. The Five Minute Enchilada Sauce in the cookbook was delicious as well as fast and easy to make. No more cans of enchilada sauce for me.

The recipe in the cookbook is almost identical to the one at this link on the Oh She Glows blog. I’ve made it twice in the last week. To make for company, make the filling and enchilada sauce ahead of time. Then just assemble and pop in the oven (since filling will be cold, allow an additional 15 minutes of cooking time). While the enchiladas cook, prepare the avocado cream sauce.

Red Lentil and Kale Soup

If you are going to get just one cookbook, make it the Oh She Glows cookbook. The recipes are amazing. I am slowly working my way through the book and loving each recipe. This soup is absolutely fabulous. The recipe can also be found on-line at this Oh She Glows link. I modified it slightly by adding chopped carrots and sweet potato to the mixture to ramp up the veggies and used my own roasted tomato puree from last year’s harvest instead of canned diced tomatoes. Also, eliminate the coconut oil, and sauté the veggies in a small amount of vegetable broth or water instead. If you want just one soup in your repertoire, this one is it.


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