It’s that time of season again – it’s Virtual Vegan Potluck
Time. I say that like I’ve been doing it for years, but the truth is this is
the first time I’m participating, mainly because I just didn’t realize what it
was!
Basically VVP is a day in the year when a bunch of blogs get together (as
close as blogs can get) and “link” up. The blogs agree to post about a dish – a
soup, a main or a dessert – and on each blog post there is a link to the
previous blog post and a link to the next blog post (see below at the very bottom of this post).
Picture lining up all the
blogs in a row – in order from appetizer to dessert – and linking them up, as
in a chain. You go from one blog to the next to the next via the link, until
you get to the delicious end. And because the blogs are thusly linked, it doesn't
matter where you start because you can always follow the links backward or
forward.
Virtual Vegan Potluck is hosted by Ann Oliverio, from An Unrefined Vegan blog and we are so very happy she is taking the time to set
this up! If you are ever interested in joining her weekly on her Virtual Vegan Linky Potluck, don’t hesitate! It is too much fun! There every week you link up
your blog post with a recipe on her blog (which is mirrored on Canned Time’s and Bunny Kitchen's blog).
My offering for VVP this season is in theme with citrus,
which is the featured ingredient this time around. I use lime in my sauce in the recipe below and
the dish is from my cookbook, Everyday Vegan Eats.
In fact, it is a great time to pick up your own copy of
Everyday Vegan Eats for a few reasons:
1) It has great holiday recipes, such as
Holiday Roast, Green Bean Casserole with homemade fried onions, Butternut Squash
and Sweet Potato Casserole, Flaky Buttermilk Biscuits, Chocolate Chip Cookies
(for the old man with the white beard), Rugelach Cookies (for anyone!) and the
list goes on.
2) The other reason not to miss getting your hands on Everyday
Vegan Eats, is that the new year is right around the corner and that means
resolutions and new beginnings. The New Year is probably the biggest time of
year when people give vegan a try and this cookbook will make sure you stay
vegan.
It is full of comfort food that does not compromise on
taste. Nachos with really good (really good!) cheese sauce, Country Fried
Portobello (or Seitan), French Toast that is moist on the inside and crisp on
the outside, Caramel Sauce, Tofu Bacon, Po’ Boys, and again, the list goes on
and on. If you know someone who will give veganism a try this coming year (or
if you want to have awesome vegan food for yourself), this is the book you
need.
And now, from Everyday Vegan Eats, I offer my recipe for Cheese
and Spinach Enchiladas with Cilantro-Lime Cream Sauce. Enjoy!
Spinach and
Bean Enchiladas
SERVES 4 TO 6
Spinach, beans and a little vegan cheese are rolled in corn
tortillas. Enchilada sauce smothers the casserole and a drizzle of
cilantro-lime cream sauce complete it. It’s great served with Mexican Red Rice and
Beans (recipe in Everyday Vegan Eats) or Refried Beans with Tomatoes (recipe in
Everyday Vegan Eats). Or keep things simple and serve with a crisp green salad
with Mexican Ranch Dressing (recipe in Everyday Vegan Eats). Recipe published
by permission from Everyday Vegan Eats by Vegan Heritage Press.
2 TABLESPOONS
GRAPESEED OR SAFFLOWER OIL
1 LARGE
ONION, FINELY CHOPPED
3 GARLIC
CLOVES, MINCED
2 TEASPOONS
GROUND CUMIN
1 TEASPOON
GROUND CORIANDER
1 TEASPOON
SEA SALT
3
TABLESPOONS MILD CHILI POWDER
1 CUP DICED
FRESH OR CANNED TOMATOES, UNDRAINED
3
TABLESPOONS UNBLEACHED ALL-PURPOSE FLOUR
2 1/2 CUPS
WATER, PLUS MORE FOR STEAMING
1 CUP
SHREDDED VEGAN CHEESE
1
(15.5-OUNCE) CAN PINTO BEANS, RINSED AND DRAINED
6 CUPS FRESH
BABY SPINACH
10 (5-INCH)
CORN TORTILLAS
CILANTRO-LIME
CREAM SAUCE (RECIPE FOLLOWS)
Preheat the oven to 350°F. Heat the oil in a medium saucepan
over medium heat. Add the onion, garlic, cumin, coriander, and salt. Cook,
stirring, until the onions are golden, 7 minutes. Remove from the heat and stir
in the chili powder. Transfer half of the onion mixture to a large skillet and
set aside.
Return the saucepan to medium heat. Add the tomatoes with
their juice and cook, stirring, for 4 minutes. Stir in the flour and cook for 1
minute. Stir in 1/2 cup water and whisk until smooth. Stir in the remaining water
and bring to a boil, then reduce to a simmer and cook until it thickens, about
15 minutes. Blend with an immersion blender until smooth. Adjust seasoning and set
aside.
Heat the reserved onions in the skillet over medium heat.
Stir in the beans, spinach, and 2 tablespoons of water. Cover and cook until
the spinach wilts, about 3 minutes. Stir in the cheese and 3 tablespoons of the
reserved red sauce. Mix well, remove from the heat, and season with salt and
black pepper. Set aside.
Transfer 1 cup of the red sauce to a 9 x 13-inch baking dish.
Heat the tortillas between 2 damp paper towels in the microwave for 1 minute or
heat each tortilla in a large skillet over medium heat. Fill a tortilla with 2heaping
tablespoons of bean mixture, roll it up and place it seam-side down in the
baking dish. Repeat with all the tortillas. Ladle the remaining red sauce over the
filled tortillas. Bake until heated through, about 20 minutes. Serve with the
cream sauce.
Cilantro Lime Cream Sauce
Makes 1 cup
1/2 CUP RAW
CASHEWS
1/2 CUP
PLAIN UNSWEETENED VEGAN MILK
1/2 CUP
CILANTRO LEAVES
2
TABLESPOONS FRESH LIME JUICE
SALT AND
FRESH GROUND BLACK PEPPER
Blend the cashews in a dry personal blender until the nuts
are finely ground. Add the milk, cilantro, lime juice, and salt and pepper to
taste. Blend until smooth. If the sauce is too thick, add a tablespoon more
milk. Set aside.
