Spinach enchiladas with spicy corn – original recipe

This is one of my favorite recipes to make, and since I made it tonight, I decided I needed to post it already! Mexican food was always a vice of mine, so I’ve had to find ways to eat it often without facing serious weight gain. Quesadillas, enchiladas, and even taco salads can be loaded with fat and calories, thanks to the cheese and/or fried tortillas. The solution: make it myself and veganize it! These are very easy to make, and go well with a variety of sides.

They got a little messy this time around, but I assure you they tasted amazing!

They got a little messy this time around, but I assure you they tasted amazing!

Makes 8 enchiladas

For the enchiladas:

1 small onion, chopped
2 lbs baby spinach
1 garlic clove, minced
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp nutmeg
8 corn tortillas
1 can red enchilada sauce
1/2 cup Daiya, any flavor (or other dairy-free cheese)
1/4 cup cashew cheese, optional* (see below)

For the corn:
2 cups frozen or fresh sweet corn
1 tsp vegan butter or olive oil
1/2 tsp to 1 tsp cayenne pepper, to taste
1/4 tsp cumin
1/4 cup chopped cilantro
Pinch of sea salt

*1 hour before beginning preparation, boil raw cashews in water for 5 minutes. Turn off heat, cover and let soak as long as possible until needed. May also soak overnight in the fridge in an airtight container.
To make cashew cheese: Combine soaked and drained cashews in a food processor with 1/4 cup water, 1 Tbsp dijon mustard, 1 Tbsp apple cider vinegar, 1 tsp lemon juice, 2 Tbsp nutritional yeast, and a pinch of sea salt. Process until smooth. Set aside.

Directions:
Preheat oven to 400. Saute onions and garlic with a small amount of olive oil. When translucent, add cumin and chili powder and stir to coat. Slowly add in spinach, cooking until wilted. Drain off any remaining water and keep warm. Spray a large skillet and a 9×12 baking dish with non-stick spray. Lightly fry tortillas on both sides until slightly crispy. Pour enchilada sauce into a bowl and stir in nutmeg. One at a time, dip tortillas in enchilada sauce and place in the baking dish. Place some of the spinach mixture in the center and top with Daiya and cashew cheese. Roll up, and repeat this process until all are done. Spoon any remaining enchilada sauce on top, and sprinkle some more Daiya for good measure. Pop ’em in the oven and bake until the sauce is bubbling, about 15-20 minutes.

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Meanwhile, melt vegan butter over medium in a small saucepan. Stir in cumin, then add corn and cayenne and stir to coat. Heat 5 minutes, then remove from heat and stir in cilantro.

Serve meal with sliced avocado.
Other great side dishes include pinto or black beans, Mexican-style brown rice, or diced potatoes.

A more attractive attempt, when I made served with pinto beans with tomatoes and Mexican-style brown rice.

A previous, more attractive attempt, served with pinto beans with tomatoes and Mexican-style brown rice.

Original Recipe: Cherry Berry Overnight Oats

I usually steal recipes, but I’m proud to say this one is all mine! 

I’ve tried many different recipes for overnight oats; some I’ve loved, some not so much. I played around a little bit and came up with my ideal version — hope you like it as much as I did!

Ingredients: 

1 cup rolled oats (Bob’s Red Mill makes a great gluten-free version)

 1 cup almond milk (alternative — you can use milk and/or Greek yogurt if you’re not vegan)

1/4 cup chia seeds

 1 cup organic unsweetened applesauce

(This makes about 3 servings)

Place all ingredients into a mason jar (this is what I used, because I’m country like that) or other airtight container. Stir well to combine. Put the lid on and refrigerate overnight. 

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Before mixing

In the morning, take it out and you shall see that it is “magicially” thickened and softened. Spoon out about 1/3 of the mixture into a bowl. This is where you can really take some creative liberties. Experiment with different types of fruits, nuts, seasonings, or nut butters. To make it according to what I did, add:

1/4 cup dried tart cherries

2 Tbsp walnuts

Dollop of homemade strawberry chia jam (from Oh She Glows, naturally!)

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Before devouring

Eat up, buttercup.

I didn’t think it needed any sweetener added to it because of the fruit, but this is up to you. 

Side note: This fills me up! This is important — I usually get hungry about 2-3 hours after breakfast. I can go at least 4 with this in my fuel tank.

Have a healthy, happy day! It’s guaranteed with a breakfast like this!

So, what DO you eat?

“So what DO you eat?” This question is usually preceded by my explaining that I don’t eat meat, dairy (90% of the time), or GMO anything. I’ve been a vegetarian for fifteen years, and I can’t even count how many times I’ve been asked that. I live in a Southern town that is very traditional in terms of dietary practices. A meal isn’t complete without meat, and a vegetarian is a rare creature. I think bacon may even be an unofficial food group.

I have two purposes for doing this. The first is that I feel compelled to clear up the following misconceptions: Eating healthy is boring, vegetarians are pale weaklings, and eating all day will make you fat. The second is, without being pretentious, to give some insight into a day in the gastronomic life of a dietitian and to show that I am, in fact, not a rabbit (as many a carnivore has accused me of at some point)!

So, to answer that burning question, here is what I ate today! It should be noted that I end up eating about every 3-4 hours in general. It gives me steady energy all day, and helps prevent low blood sugar, to which I am prone.
(Bonus: You’ll even get two recipes out of it. Score! Read on.)

Breakfast – Bob’s Red Mill Gluten Free Muesli mixed in soy yogurt

Morning snack – Organic apple, salt & pepper pistachios

Lunch – vegetarian sushi roll, half an avocado (this is a daily thing — I’m obsessed), and a spinach salad with lime vinaigrette. I then had two almond butter chocolate chip cookies (one of your recipes — you’re welcome!).

Post Zumba – 1 cup almond milk blended with a banana and 1/2 scoop Raw Protein powder

Dinner – Quinoa spaghetti with mushrooms, peas, and kale pesto (recipe #2). Slice of Italian bread on the side with marinara.

spaghetti

Dessert – Dark chocolate-covered Powerberries (from Trader Joe’s).

Drink – Water, water, WATER! I sip all day — you should never be thirsty.

Be assured I get all the protein I need along with loads of healthy fats, and I even get my sweet tooth satisfied (often more than once a day!). I don’t have to count calories because I know almost all the foods I eat are naturally nutrient dense — meaning more nutrients, fewer calories. There’s no question that following a plant-based diet while being conscious of our food’s origins is the way to go. This is not anecdotal evidence, people — it’s proven!

I promised you the recipes, and recipes you shall have! Click on the “Recipes” category and they are the first two on the post. Enjoy!