It’s that time of season again – it’s Virtual Vegan Potluck Time. I say that like I’ve been doing it for years, but the truth is this is the first time I’m participating, mainly because I just didn’t realize what it was!
Basically VVP is a day in the year when a bunch of blogs get together (as close as blogs can get) and “link” up. The blogs agree to post about a dish – a soup, a main or a dessert – and on each blog post there is a link to the previous blog post and a link to the next blog post (see below at the very bottom of this post).
Picture lining up all the blogs in a row – in order from appetizer to dessert – and linking them up, as in a chain. You go from one blog to the next to the next via the link, until you get to the delicious end. And because the blogs are thusly linked, it doesn't matter where you start because you can always follow the links backward or forward.
Virtual Vegan Potluck is hosted by Ann Oliverio, from An Unrefined Vegan blog and we are so very happy she is taking the time to set this up! If you are ever interested in joining her weekly on her Virtual Vegan Linky Potluck, don’t hesitate! It is too much fun! There every week you link up your blog post with a recipe on her blog (which is mirrored on Canned Time’s and Bunny Kitchen's blog).
My offering for VVP this season is in theme with citrus, which is the featured ingredient this time around. I use lime in my sauce in the recipe below and the dish is from my cookbook, Everyday Vegan Eats.
In fact, it is a great time to pick up your own copy of Everyday Vegan Eats for a few reasons:
1) It has great holiday recipes, such as Holiday Roast, Green Bean Casserole with homemade fried onions, Butternut Squash and Sweet Potato Casserole, Flaky Buttermilk Biscuits, Chocolate Chip Cookies (for the old man with the white beard), Rugelach Cookies (for anyone!) and the list goes on.
2) The other reason not to miss getting your hands on Everyday Vegan Eats, is that the new year is right around the corner and that means resolutions and new beginnings. The New Year is probably the biggest time of year when people give vegan a try and this cookbook will make sure you stay vegan.
It is full of comfort food that does not compromise on taste. Nachos with really good (really good!) cheese sauce, Country Fried Portobello (or Seitan), French Toast that is moist on the inside and crisp on the outside, Caramel Sauce, Tofu Bacon, Po’ Boys, and again, the list goes on and on. If you know someone who will give veganism a try this coming year (or if you want to have awesome vegan food for yourself), this is the book you need.
And now, from Everyday Vegan Eats, I offer my recipe for Cheese and Spinach Enchiladas with Cilantro-Lime Cream Sauce. Enjoy!
Spinach and Bean Enchiladas
SERVES 4 TO 6
Spinach, beans and a little vegan cheese are rolled in corn tortillas. Enchilada sauce smothers the casserole and a drizzle of cilantro-lime cream sauce complete it. It’s great served with Mexican Red Rice and Beans (recipe in Everyday Vegan Eats) or Refried Beans with Tomatoes (recipe in Everyday Vegan Eats). Or keep things simple and serve with a crisp green salad with Mexican Ranch Dressing (recipe in Everyday Vegan Eats). Recipe published by permission from Everyday Vegan Eats by Vegan Heritage Press.
2 TABLESPOONS GRAPESEED OR SAFFLOWER OIL
1 LARGE ONION, FINELY CHOPPED
3 GARLIC CLOVES, MINCED
2 TEASPOONS GROUND CUMIN
1 TEASPOON GROUND CORIANDER
1 TEASPOON SEA SALT
3 TABLESPOONS MILD CHILI POWDER
1 CUP DICED FRESH OR CANNED TOMATOES, UNDRAINED
3 TABLESPOONS UNBLEACHED ALL-PURPOSE FLOUR
2 1/2 CUPS WATER, PLUS MORE FOR STEAMING
1 CUP SHREDDED VEGAN CHEESE
1 (15.5-OUNCE) CAN PINTO BEANS, RINSED AND DRAINED
6 CUPS FRESH BABY SPINACH
10 (5-INCH) CORN TORTILLAS
CILANTRO-LIME CREAM SAUCE (RECIPE FOLLOWS)
Preheat the oven to 350°F. Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, cumin, coriander, and salt. Cook, stirring, until the onions are golden, 7 minutes. Remove from the heat and stir in the chili powder. Transfer half of the onion mixture to a large skillet and set aside.
Return the saucepan to medium heat. Add the tomatoes with their juice and cook, stirring, for 4 minutes. Stir in the flour and cook for 1 minute. Stir in 1/2 cup water and whisk until smooth. Stir in the remaining water and bring to a boil, then reduce to a simmer and cook until it thickens, about 15 minutes. Blend with an immersion blender until smooth. Adjust seasoning and set aside.
Heat the reserved onions in the skillet over medium heat. Stir in the beans, spinach, and 2 tablespoons of water. Cover and cook until the spinach wilts, about 3 minutes. Stir in the cheese and 3 tablespoons of the reserved red sauce. Mix well, remove from the heat, and season with salt and black pepper. Set aside.
Transfer 1 cup of the red sauce to a 9 x 13-inch baking dish. Heat the tortillas between 2 damp paper towels in the microwave for 1 minute or heat each tortilla in a large skillet over medium heat. Fill a tortilla with 2heaping tablespoons of bean mixture, roll it up and place it seam-side down in the baking dish. Repeat with all the tortillas. Ladle the remaining red sauce over the filled tortillas. Bake until heated through, about 20 minutes. Serve with the cream sauce.
Cilantro Lime Cream Sauce
Makes 1 cup
1/2 CUP RAW CASHEWS
1/2 CUP PLAIN UNSWEETENED VEGAN MILK
1/2 CUP CILANTRO LEAVES
2 TABLESPOONS FRESH LIME JUICE
SALT AND FRESH GROUND BLACK PEPPER
Blend the cashews in a dry personal blender until the nuts are finely ground. Add the milk, cilantro, lime juice, and salt and pepper to taste. Blend until smooth. If the sauce is too thick, add a tablespoon more milk. Set aside.