rants & recipes

We're going to a new vegan restaurant tonight but finished off all our leftovers last night for dinner, so I found myself in the rare situation of needing to actually cook lunch today.

I had organic sweet potatoes that needed to be cooked so we fixed some enchiladas with those and black beans - spicy, delicious and filling. And we have enough for lunch tomorrow!

(Halved and based on this recipe.)

Enchiladas

Ingredients:

• 2 very large sweet potatoes
• maybe 1 1/2 cans worth of black beans (if using canned, try 1 can and see if that's enough)
• 2 tsp curry powder
• 1/2 tsp cumin
• 2 tsp lemon juice
• black pepper
• dash soy sauce
• 3 cloves garlic, minced
• 6 very large flour tortillas (corn would be better but we were in a rush at the store, to catch the next bus home and I picked up the first vegan ones I saw - if you try corn, see original recipe for instructions.)
• 1 recipe green chili sauce (recipe follows)
• 1 block Follow Your Heart Monterey Jack vegan cheese

Instructions:

1. Peel, cube and steam sweet potatoes until they're soft.
2. Mix spices, lemon juice, soy and garlic with potatoes.
3. Fold in beans.
4. Line a baking dish with some chili sauce.
5. Make enchiladas, and place in dish.
6. Cover with more chili sauce and top with shredded 'cheese'.
7. Bake in a pre-heated-to-350 degree oven for 30 minutes.
8. Serve with additional sauce.

Green Chili Sauce

(halved, based on this recipe.)

Ingredients:

• 8 ounces canned hot green chilies
• 2 ounces canned jalapeno peppers
• 2 cloves garlic
• 1 bunch green onions
• 1 cup water
• 1 vegetable cube
• 1 tbsp corn starch, mixed with a bit of water

Instructions:

1. Combine all ingredients except the cornstarch.
2. Bring to a boil.
3. Optional - Turn off heat and mix with an immersion blender.
4. Return to a boil, adding cornstarch to thicken.