I had made a delicious raw mock “tuna” and a Dijon mayo dressing sauce to go with it last week and I actually ended up with more of the sauce/mayo than the mock “tuna”. I was pondering what I could use the rest of the mayo for when it suddenly dawned on me… Raw BLATs! So, here they are, people! I had at least 5-7 of these babies tonight and I was so pleased with how they turned out!
- Romaine Lettuce
- Tomatoes (sliced)
- Coconut Bacon (I used the Phoney Baloney brand)
- Raw Cashew Dijon Mayo
Raw Cashew Dijon Mayo:
Combine the following in a high speed blender and blend until smooth!
- 1/2 cup raw coconut water
- 3 cloves garlic, peeled
- 1/2 cup lemon juice
- 1/2 tablespoon sea salt
- 1 cup raw cashews (you may also use pine nuts or macadamia nuts)
- 1/4 cup stone ground mustard
Assemble the BLAT wraps by taking one romaine leaf at a time and putting several slices of tomato down, cubed avocado and a small handful of coconut bacon. Top with Dijon mayo and devour!
Enchiladas are one of my favorite comfort foods of all time! My mother made amazing enchiladas when I was growing up and I hadn’t had them in ages as a vegan, until I came across this recipe below! I have doctored it up and changed a few things from the original — but isn’t that what cooking is all about afterall? “Making it yours”. So feel free to take what I’ve done and apply your own alterations, but trust me — this is one mean dish and I always add a bit of hot sauce, I can’t help it!
- 9 -10 corn tortillas (6 inches each, I used Ezekial corn tortillas)
- 1/2 – 1 tbsp olive oil
- 1 cup onions, thinly sliced (I chose white onion)
- 1 tsp mild chili powder
- 1/2 tsp cumin powder
- 1/4 tsp allspice
- 1/4 tsp sea salt
- freshly ground black pepper to taste
- 2 – 2 1/2 cups white button mushrooms, sliced
- 1 can (14 oz) pinto beans, rinsed and patted dry (Pinto beans work nicely, but you can substitute black or kidney)
- 1/2 c raw cashew pieces
- 2 tbsp freshly squeezed lime juice
- 2 medium avocados, peeled and pitted (about 1 – 1 1/2 cups)
- 1 1/4 tsp sea salt
- 2 jars (14.5 oz) prepared enchilada sauce (You’ll use about 2 1/2 cups, make sure it’s vegan! I used Frontera brand)
- 3/4-1 cup vegan cheese, grated (I used cheddar Daiya; optional)
- 1/2 c fresh cilantro leaves, chopped (optional but recommended)
Preheat oven to 400. Place tortillas in a 8×12 inch baking dish, cover tightly with aluminium foil, and place in oven to soften for 5-10 minutes while preparing filling. In a frying pan on medium heat, add oil, onions, chili powder, cumin, allspice, salt, and pepper and saute for 2-3 minutes. Increase heat to medium-high, add mushrooms, beans, and cashews and saute for 5-6 minutes, tossing once to twice. Immediately toss in lime juice and remove from heat to slightly cool. In a large bowl, mash avocado and salt – this can be chunky. Add veggie saute and lightly mix to incorporate. Remove tortillas from oven, transfer to a plate, and cover with a tea towel to keep warm. In the same baking dish, pour half of the enchilada sauce evenly over bottom. Place 1/4-1/3 cup avocado-veggie mixture in center of each tortilla. Roll tortillas up, tucking in sides as you go, and place seam side down in baking dish. Pour remaining sauce over top, and cover with aluminium foil. Bake for 16-18 minutes, then uncover and bake for another 4-5 minutes, until bubbling around edges. If adding cheese, sprinkle on after casserole has baked for 15 minutes, then baking uncovered for another 6-7 minutes to melt cheese. Sprinkle with cilantro and serve. Serves 4.
Note: If corn tortillas dry out, re-soften by returning to oven in covered dish (or by coating with some enchilada sauce).
This dish is sure to please anyone who formerly loved macaroni & cheese dishes, but this one is sans animal fats, cholesterol and guilt! This is like no other pasta dish you’ll try; the noodles are literally only 4 calories per serving! The cheeze has a savory and slightly spicy flavor which the broccoli perfectly compliments! Bon appétit!
- 1 16 oz package of kelp noodles
- 1 bunch of broccoli (We prefer using baby broccoli/raab)
- 1 recipe of ‘Cheezy Sauce’ (See below)
For the Cheezy Sauce:
- 1 cup raw cashew nuts
- 1/4 cup nutritional yeast
- 1/2 red pepper
- 1 clove garlic
- 1 teaspoon chipotle pepper spice
- 1 teaspoon sea salt
- water to blend
Blend “cheeze” components in a Vita Mix (or other high speed) blender until creamy adding enough water until reaching desired consistency, you want to leave this somewhat thick. Rinse kelp noodles under water and use kitchen shears to cut them shorter over a large bowl. Add Cheezy Sauce mixture and broccoli. Use a wooden spoon to toss ingredients together. If desired, top with red pepper flakes. Enjoy!!