Spinach and Potato Enchiladas
Salad
Brown Rice with "Nacho" Sauce
This is a salt and oil free plant based dish. I have been eating Whole Foods Plant Base since the end of May. I have lowered my blood pressure and gotten rid of one medication. I took 2 medication for high blood pressure, now down to one. And I lowered my cholesterol. And the easiest loss of 25 pounds.
Learning to cook delicious meals has been fun and with the help of the Instant Pot, fast and easy. In the process of learning to cook this way, I have discovered batch cooking. More about that later.
Spinach and Potato Enchiladas
4 medium russet potatoes peeled and quartered
1/2 cup plant based milk
2 Tablespoons nutritional yeast flakes
1 onion diced
1 poblano pepper seeded and minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon sea salt (opt)
1/2 teaspoon black pepper
3 cups of enchilada sauce (recipe below) or canned but look for oil free
1 small can sliced black olives (optional)
1/2 cup diced jalenpenos (optional)
8 oz baby spinach
12 corn tortillas
Preheat the oven to 375
Put potatoes in a medium saucepan and add cold water to cover. Bring to a boil over medium hear and cook until tender. Drain and mash with milk and nutritional yeast. Set aside.
Dry saute onion and pepper and add spinach, chili powder, cumin, garlic powder, salt and pepper in a small amount of water until vegetables are tender.
Spoon 1 cup enchilada sauce into the bottom of a 9x13 baking dish.
Pour a little sauce in a sallow dish and dip corn tortilla in sauce. Place a layer of mashed potatoes on tortilla and a spoonful of the spinach mix. Roll and place in baking dish.
Spoon the remainder of the sauce over the enchiladas and bake for 20 minutes.
Top with "Nacho" Cheese Sauce (recipe below) and chopped green onions, sliced or chopped jalapenos, and sliced black olives.
Serve with brown rice and oil free refried beans. I drained and rinsed a can of salt free black beans and mashed them with a fork.
"Nacho" Cheese Sauce
In a high speed blender
2 cups rolled oats
1/2 cup Nutritional Yeast Flakes
1 T onion powder
1 12oz. jar roasted red pepper ( use the juice as part of the 4 cups of water)
1/4 cup corn startch
1 T lemon juice
4 cups (includes the pepper juice) water
1/4 cup liquid smoke
Blend on high till completely liquid. If you have a Vitamix for 5 min and it will heat it and it will thicken. I don't have a Vitamix so I transfer to a saucepan and heat over med high and stir with a whisk until thick.
Should be consistency of melted nacho cheese. It will thicken a bit more when cool.
I pour into 8oz jars and store up to a week in the refrigerator.
Enchilada Sauce
2 8oz tomato sauce
3 cups water
4 T cornstarch
3 T chili powder
1 t. smoked paprika
1/2 t. onion powder
1/4 t. garlic powder
Mix all in a saucepan, mix with a whisk and cook and stir over medium heat. About 5 minutes
Put potatoes in a medium saucepan and add cold water to cover. Bring to a boil over medium hear and cook until tender. Drain and mash with milk and nutritional yeast. Set aside.
Dry saute onion and pepper and add spinach, chili powder, cumin, garlic powder, salt and pepper in a small amount of water until vegetables are tender.
Spoon 1 cup enchilada sauce into the bottom of a 9x13 baking dish.
Pour a little sauce in a sallow dish and dip corn tortilla in sauce. Place a layer of mashed potatoes on tortilla and a spoonful of the spinach mix. Roll and place in baking dish.
Spoon the remainder of the sauce over the enchiladas and bake for 20 minutes.
Top with "Nacho" Cheese Sauce (recipe below) and chopped green onions, sliced or chopped jalapenos, and sliced black olives.
Serve with brown rice and oil free refried beans. I drained and rinsed a can of salt free black beans and mashed them with a fork.
"Nacho" Cheese Sauce
In a high speed blender
2 cups rolled oats
1/2 cup Nutritional Yeast Flakes
1 T onion powder
1 12oz. jar roasted red pepper ( use the juice as part of the 4 cups of water)
1/4 cup corn startch
1 T lemon juice
4 cups (includes the pepper juice) water
1/4 cup liquid smoke
Blend on high till completely liquid. If you have a Vitamix for 5 min and it will heat it and it will thicken. I don't have a Vitamix so I transfer to a saucepan and heat over med high and stir with a whisk until thick.
Should be consistency of melted nacho cheese. It will thicken a bit more when cool.
I pour into 8oz jars and store up to a week in the refrigerator.
Enchilada Sauce
2 8oz tomato sauce
3 cups water
4 T cornstarch
3 T chili powder
1 t. smoked paprika
1/2 t. onion powder
1/4 t. garlic powder
Mix all in a saucepan, mix with a whisk and cook and stir over medium heat. About 5 minutes
This is a quick and easy dinner. I hope you will try it and let me know how you liked it.
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I just remembered watching Helen Van Wyk painting show on TV and at the end she would always say "and next time we might make soup" The name of her show was "Welcome to my Studio"
Her books are still available on Amazon.
I just remembered watching Helen Van Wyk painting show on TV and at the end she would always say "and next time we might make soup" The name of her show was "Welcome to my Studio"
Her books are still available on Amazon.
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