Vegan Enchiladas w/Beans, Kale, & Eggplant

Fotor0101695446Enchilada with Beans, Kale, & Eggplant

Ingredients:

Beans of choice, refried.

Eggplant, grilled or sauteed.

Kale, chopped up.

Onions, chopped.

Corn Tortillas.

Enchilada Sauce.

Vegetable or any Oil.

Topping

Cabbage, chopped.

Lemon.

Salt and Pepper.

Avocado.

Directions:

Warm a pan with oil. Once Oil is extremely hot and heated up place fire on low. Place one tortilla in oil, flip it over, then place tortilla on a plate to fill with ingredients.

Scoop a spoonful of beans onto tortilla and spread only on half of it. Add onions, kale, and a slice or two of eggplant. Roll tortilla up and place in a Pyrex dish.

Continue to do this until dish is full.

Heat up enchilada sauce and pour sauce over rolled up tortillas.

Place the pyrex dish in the oven on 400F for 10-15minutes or until Sauce is boiling.

For the topping:

Chop up cabbage. Squeeze lemon juice. Sprinkle pepper and salt and mix well.

Once you serve the enchiladas onto a plate, garnish with cabbage. Add fresh slices of avocado on the side.

& Enjoy!

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Peanut Butter Brownies

IMG_20131011_112935

Ingredients:
1/2 cup peanut butter
2 cups flour
1 cup brown sugar
1 cup white sugar
3/4 cup cocoa powder
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon, optional
1/2 teaspoon ginger, optional
1 cup oil
1 cup water
1 1/2 teaspoons vanilla extract

Directions:
1. Soften peanut butter in the microwave for 15 to 30 seconds. Make sure it’s not too runny. Grease a 9×9″ cake pan. Preheat oven to 350 degrees Fahrenheit.
2. Mix flour, sugar, cocoa, salt, and baking powder in a bowl. In a separate bowl, mix water, oil and vanilla extract.
3. Combine the wet and dry ingredients, making sure not to overwork the batter.
4. Pour 1/2 the batter in the prepared cake pan, followed by the softened peanut butter (spread around, avoiding edges), and then pour the rest of the batter on top. Bake for 30 to 40 minutes.

Mac n Cheese

Mac-n-Cheese With Broccoli, Cauliflower, Bell Pepper, and Beyond Meat Chicken

Mac-n-Cheese
With Broccoli, Cauliflower, Bell Pepper, and Beyond Meat Chicken

Recipe—>

Any Type of Noodles. I prefer elbow but any will do.

Cheese sauce:

1/2 C. Flour

1/2 C. Nutritional Yeast

1 1/3 C. Water

Seasonings of choice. I use Salt, Pepper, Garlic Powder, Onion Powder.

Veggies of choice. Steamed.

Directions:

Cook pasta. Drain. Return to pot.

Steam Veggies.

For cheese sauce:

Use small sauce pot. Turn heat on low (very low).

Add Flour & Nutritional Yeast into pot. Whisk together.

Add 1C. Water, whisk until no lumps.

Let Sauce thicken, while slowly whisking. Making sure it doesn’t get too thick or clumpy.

Once Sauce is getting harder to whisk, add rest of 1/3C Water. Whisk until Sauce is even and smooth, with a good consistency. Add Spices and whisk all together.

Combine Veggies & Sauce to the pot with noodles. Stir. and Enjoy!