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    • Enchiladas

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    •  2/17/2014 9:27:56 PM
    • It's been a busy couple of weeks at our place... I feel like a record on repeat saying that!  I sure most of you can relate.

       

      Last week I graduated from my 200 HR yoga teacher training in Hawaii!! It was an incredibly tough journey, but I am thrilled with all I have learned from my teacher and now have the chance to share. I wasn't planning on jumping into to the work force for a month or two, but a studio owner contacted me and needed  a sub for the next 6 weeks! Wow, I'll take it! I start teaching tomorrow and I must say I am so excited to share what I have been practicing and learning for years. Say a little prayer for me (or send me your good vibes). If they like me the I get my own classes :) 


      On that note, I wanted to re post one of my very first attempts at converting my families favorite meal to be plant-based. I had veteran mommy by my side. Literally in my kitchen walking me through the substitute sauce. I am grateful to those (especially the other two mommies) who believe you must teach what you know!

       

      This was once a chicken enchilada recipe now all plant-based and delish!!

       

       

      Confetti Enchiladas

                                                                                            Bake time 30 minutes @ 425 

      2 cups cooked brown rice

      2 bell peppers chopped (red, orange, green, yellow- have fun!)

      5-7 fresh mushrooms chopped

      1 can of corn drained

      1 can of black beans rinsed and drained

      2 cloves of garlic minced

      2 TBSP green chili sauce (more if you like a spicy kick)

      Juice of 1 lime

      Cream of chicken soup substitute (see recipe below)

      8-10 whole wheat tortillas

       

      DIRECTIONS

      In a large bowl, combine cream of chicken soup substitute with green chili sauce. Mix together then take out 1/3 cup and set aside.

      Next add all ingredients except the tortillas. Mix well.

      Spray 9x13 pan with olive oil cooking spray. Place one tortilla in the pan, scoop two spoonfulls of mix into the center of the tortilla and roll up. Repeat process until all the mixture is gone.

      Spoon the cream of chicken substitute and green chili mixture over the top. Spread evenly. Place in the oven. Bake at 425 for 25-30 minutes.  Serve with chopped avocado and tomatoes on top and with a green salad.

       

      Cream of Chicken soup WHITE BEAN substitute

      1 ¾ cup cool water

      5 TBS white bean flour (dried white beans ground in wheat grinder- on coarse setting)

      2 TBS Chicken or Faux-Chicken Seasoning (paste works great) (TO TASTE)

       

      In a medium saucepan over medium high to high heat, bring all ingredients to a boil. Mixture will be thick in 2 minutes. Reduce heat and cook over medium for 2 more minutes- stirring constantly. Remove from heat, ready to use. This mixture can be refrigerated up to 1 week.

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