Tag Archives: dairy free

Red Chili Vegan Enchiladas

red chili cover pic
I love these enchiladas! They were so rich and creamy and loaded with mouthwatering red chili flavor! If you’ve decided to try this recipe and are thinking of just buying a can of red chili sauce at the store, allow me to change your mind! The secret to making your enchiladas taste amazing is in the sauce you use. Store bought sauces don’t come close to the flavors you’ll get by simply making your own. For the rich and delicious red chili sauce my husband made, check back for my next post… 😉

Ingredients

  • 12-15 organic corn tortillas (we used Mi Rancho brand)
  • 2 cups Daiya mozerella style shredded cheese
  • 2 cups red chili (homemade is best!)
  • 1 cup black beans and brown rice mixed
  • 1 1/2 cups sliced baby portobello mushrooms
  • 1/2 cups minced fresh cilantro
  • 1/3 cup minced red onion
  • mixed baby greens
  • garlic and onion powder
  • Olive oil spray

Instructions

1. In a glass baking dish, layer 3-4 corn tortillas. Depending on the shape of your dish, you may need to cut some tortillas in half to cover the corners.
2. Lightly spray olive oil with each layer of tortillas and then sprinkle garlic and onion powder on top.
3. Next, pour and cover red chili over corn tortillas until completely covered.
red chili layer2nd layer
4. Then layer some of the black beans and rice and some sliced mushrooms.
5. Now layer some mixed baby greens, cilantro, and red onion.
mushroom layergreens
6. Top with Daiya cheese and then some more red chili.
cheese layerlast layer
7. Repeat steps 2-5 for about 3-4 layers or depending on how much your making.
8. After your done layering, top with 3 or 4 corn tortillas and pour remaining red chili on top.
9. Cover and bake at 375 degrees for about 20-25 minutes.

Makes about 8 servings. Goes nice with a green leaf and cucumber salad! 🙂

by Lupita Ronquillo, holistic nutrition writer

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Raw Rainbow Carrot Cake with Lemon Cashew Frosting

sliced cake

After experimenting with some really amazing raw recipes online, I’ve come to a new belief: you CAN have your cake and eat it too! For the last week, I craved carrot cake but wanted to try making it RAW.  Most of the recipes I saw online used way too much coconut oil and honey so I decided to create my own version to cut back on the fat and sugar by using pineapple, which gave it a unique dimension of tropical sweetness. The only ingredient I used that isn’t raw is the vegan greek yogurt. I added it to boost the nutrients in the frosting and to get that extra creaminess. I’ve made cashew frosting before but I’ve always cut back on the coconut oil so it ends up turning out a little runny. You can leave out the yogurt if you choose and simply use an extra tablespoon of coconut oil instead to keep the frosting fully raw.

So here is the yummy result! Be prepared to wow your tastebuds with this super healthy cake because its made with NO DAIRY, NO SUGAR, NO GLUTEN, NO SOY and best of all, NO GUILT!

Raw Carrot Cake Ingredients

  • 4 cups rainbow carrots, shredded
  • 1 cup dates, pitted
  • 3/4 cup walnuts
  • 1/2 cup raisins
  • 1/2 cup shredded dried coconut
  • 1/2 cup rolled oats
  • 1 cup crushed pineapple
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 2 teaspoons Chinese 5 spice
  • 2 teaspoon ginger powder
  • 3 tablespoons pineapple juice
  • juice of 1/2 large lemon

rainbow carrotsshredded

layer pineapplefreezer prep

Cake Instructions

  1. Start by soaking your cashews in unsweetened coconut water so that by the time you start your making your frosting, they will have soaked for minimum 30 minutes. You can also just use water.
  2. Shred 4 cups worth of rainbow carrots. Add all cake ingredients into your blender but with only 1/2 cup of the crushed pineapple.
  3. Pulse 10 seconds at a time so you can push down ingredients with a wooden spoon. This will ensure all ingredients get blended evenly. You want to aim for a MINCED batter, not a smoothie batter. You can squeeze in more lemon juice to get things flowing but not too much.
  4. Line and mold wax paper onto a 1×6 inch cake pan. Fill raw cake batter half way and push down with your hands to fill in edges.
  5. Next, spread the other 1/2 cup crushed pineapple with some chopped walnuts on top of the cake batter. This will give your cake a little sweet and nutty crunch surprise!
  6. Finish pushing down the remaining cake batter as a third layer. Use wax paper to cover the cake and place in the freezer for about 3 hours to set.

Cashew Frosting Ingredients

  • 1 1/4 cup raw cashews, soaked in coconut water (30 minutes)
  • 2 tablespoons coconut oil, virgin unrefined
  • 1-6 oz container unsweetened coconut milk yogurt **(optional)
  • 1 large lemon, juiced
  • 1 1/2 tablespoons raw honey
  • 1 tablespoon pineapple juice
  • 1 teaspoon Chinese 5 spice
  • 1 teaspoon ginger powder

Decorating Ingredients

  • shredded beets
  • chopped walnuts
  • sprouted pumpkin seeds, salted

vegan frostingfrostingfully frosted

Frosting Instructions

  1. Drain the cashews and add them into a blender. Add remaining ingredients and blend for 5-7 minutes. Stop frequently to shake or stir mixture down. **Adding unsweetened coconut milk yogurt helps to make the frosting creamier without adding more fat. Most vegan frostings on the web call for a lot of coconut oil which helps keep the frosting from becoming runny but the downside is too much fat.
  2. Have more lemon and pineapple juice ready to add in while blending. Add only 1 tablespoon at a time so you don’t end up with a runny frosting. This will assist in getting all the cashews blended evenly.
  3. Scrape out the frosting into a container and chill in the refrigerator with a lid. The frosting will thicken up very nicely by the time the cake is ready.
  4. After the 3 hours, carefully remove the cake by flipping it onto a plate or cake holder. Remove wax paper and begin frosting your cake. For decoration, Add the shredded beets and nuts as a topping. ENJOY! 😀

by Lupita Ronquillo, holistic nutrition writer

Raw Rainbow Carrot Cake

slice raw cake