Monthly Archives: April 2014

Raw Cilantro Corn Spread

I whipped up with this yummy dip last night just based on what we had in the fridge, it’s lightly creamy and perfect for Spring! Britney spread some in her veggie burger pita pocket and I tossed mine with steamed broccoli. I imagine you could go all sorts of directions with it- it’s great on it’s own but it would be equally as tasty over zucchini pasta or spaghetti squash, spread on a sandwich or used as a dip for veggies.

Raw Cilantro Corn Dip

Ingredients:

fresh corn from 2 cobs

2 Tbsp raw tahini

juice of one lemon

handful of cilantro

half a zucchini

2 cloves garlic

pinch of cayenne and sea salt (optional)

Blend until creamy.

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Filed under 80/10/10, nuts and seeds, Recipes

Vegan Sweet Potato Enchiladas

Sweet Potato Enchiladas

My meals tend to stay pretty simple most of the time but I still have fun cooking fancier things for my ladyfriend. I had a few scoops of the enchilada filling tonight in my dish tonight and it was incredibly flavorful delicious, even with no cheese or oil! I’m thinking of trying an all veggie version of this with strips of zucchini to replace the denser corn tortillas but in the meantime, here is a hearty version of this delectable enchilada dinner.

Ingredients:

1 package sprouted corn tortillas

veggie broth

1 tsp onion powder

1 tsp garlic powder

3 medium sweet potatoes

1 roasted red pepper

1 4 oz can diced hatch chiles

1 jar Frontera enchilada sauce

cilantro (optional)

avocado chunks (optional)

Peel and chop sweet potatoes. Add to a large pot, cover with veggie broth, toss in garlic and onion powder and cook until soft. In a baking dish, layer in corn tortillas, sweet potato mash, chiles, peppers, and enchilada sauce a couple of times. Bake at 350 until warmed all the way through. Top with cilantro and avocado (optional).

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Filed under 80/10/10, Potatoes, Squashes, and Starchy Things, Recipes