Vegan Potluck

I recently got a question from a friend, "What recipe would you bring to a potluck if you want to show others how amazing vegan food is?"

This is the recipe I shared with her, from "Oh She Glows" cookbook.  It's my all time favorite for situations where you want to impress.

Sweet Potato and Black Bean Enchiladas:

2 cups sweet potatoes peeled and chopped small (I baked these prior to adding them to the enchiladas-- chopped, with a bit of oil, salt and chili powder, adds a lot to the overall taste of the dish)

1 tbsp olive oil

1 red onion chopped

2 garlic cloves, minced

fine-grain sea salt and freshly ground pepper

1 bell pepper chopped

1 can black beans drained and rinsed (15oz)

2 handfuls spinach roughly chopped 

2.5 cups 5 minute enchilada sauce or store bought (I put recipe below)

1 tbsp fresh lime juice

1 tsp chili powder or to taste

1/2 tsp ground cumin

1/2 tsp kosher salt 

5 sprouted grain tortilla wraps or gluten free corn tortillas 

Avocado Cilantro Cream Sauce:

1/2 cup fresh cilantro

1 medium avocado 

2 tbsp lime juice

1/4 tsp sea salt

1/2 tsp garlic powder

5 Minute Enchilada Sauce (I recommend making this sauce, it's soo good and pretty easy!):

2 tbsp vegan butter or light tasting oil of choice 

2 tbsp flour

4 tsp chili powder

1 tsp garlic powder

1 tsp ground cumin

1/2 tsp onion powder

1/4 tsp cayenne pepper

1 scant cup tomato paste

1.75 cups vegetable broth

1/4 -1/2 tsp fine grain sea salt to taste

Preheat the oven to 350 degrees F. Lightly grease a large rectangular baking dish.  

Make the Enchiladas: Place the sweet potatoes in a medium saucepan and add enough water to cover. Bring the water to a boil then reduce the heat to medium high and simmer for 5-7 minutes or until fork tender. drain and set aside (my favorite is baking them in the oven with some oil and salt, adds some awesome flavor and crispiness to the enchiladas!)

In a large skillet, heat the oil over medium heat. add the onion and the garlic and saute for about 5 minutes, until the onion is translucent. season with sea salt and black pepper. 

Add the bell pepper, cooked sweet potato, black beans and spinach. Raise the heat to medium high and cook for a few minutes more or until the spinach is wilted.  

Remove the skillet from the heat and stir in 1/4 cup of the enchilada sauce, the lime juice, chili powder, cumin and kosher salt.  

Spread 1 cup of the enchilada sauce evenly over the bottom of the prepared baking dish. scoop 3/4 cup of the sweet potato filling onto each tortilla. Roll up the tortilla and place them seam side down in the baking dish. Spread the remaining enchilada sauce over the tortillas. If you have leftover filling, spoon it on top of the tortillas as well.  

bake the enchiladas, uncovered for 20-25 minutes, until the sauce is a deep red color and the enchiladas are heated through. 

Meanwhile make the avocado cilantro cream sauce (if I remember correctly I at minimum doubled this recipe, if not more, it's really a fantastic sauce!) Add the avocado, lime juice, sea salt, garlic powder, and 3 tbsp of water and process until creamy, stopping to scrape down the bowl and needed.  

when the enchiladas are ready to serve, plate them individually and drizzle or spread some of the avocado cilantro cream sauce on top, garnish with cilantro and green onion if desired.

As for Desserts, these I had at my Brother and Sis-in-laws place and she was so great to dig them up and share them with me:

Here's the link for the Vegan Chocolate Chip Cookies

http://www.dailyrebecca.com/2013/03/the-best-vegan-chocolate-chip-cookies/

Here's the link for the Coconut Whipped Cream (she put whip cream on the cake plus berries ) 

http://minimalistbaker.com/how-to-make-coconut-whipped-cream/

Vegan Chocolate Cake

1/2 cup chocolate chips

1/2 cup margarine

1 1/2 cups flour

2 tsp baking soda

1 tsp baking powder

1 1/2 cups dry sweetener

1 Tbsp powdered egg replacer + 4 Tbsp water

1/2 cup almond milk

1 tsp vanilla

2 tsp apple cider vinegar

1 cup boiling water

Preheat oven to 350. 

In a small saucepan, melt together the chocolate chips and margarine, stirring until smooth. Set aside.

Mix flour, baking soda, baking powder, and dry sweetener in large mixing bowl.

Stir in melted choc./margarine and stir into a VERY lumpy mixture.

Add all other ingredients, boiling water LAST.

Stir a few times with a spoon, then use a wire whisk to mix thoroughly.

Bake for 30-35 minutes in a lightly oiled pan.