The Planted Kitchen

Green Chile Sour Cream Enchiladas

Feb
15

Vegan Sour Cream Enchiladas

I used to not like enchiladas. It was because of the corn tortillas. I didn’t like corn tortillas. Or cheese. I know what you’re thinking. Who doesn’t like cheese? This girl. So I didn’t like corn tortillas and I didn’t like cheese. Also, the only enchiladas that I knew about were cheese enchiladas so those were definitely out.

Then I grew up, discovered different kinds of cheeses, discovered pinterest, and later, became vegan. All of those things led me to try different kind of enchiladas, which opened my mind a lot! It wasn’t until I met Matt that I tried sour cream enchiladas and boy were they delicious!

Making Enchiladas

As for the corn tortillas, I still would prefer other types of tortillas, but I’m slowly coming around to them. I think it may be a texture thing? In this recipe, I do use corn tortillas. Although you can use whatever kind of tortillas you like.

Matt says these enchiladas are his favorite thing that I make, except I’m pretty sure he’s said that about other meals too. The way to a man’s heart is through his stomach right?

Enchiladas Almost Done

I do have to say, though, that these enchiladas are pretty amazing and very flavorful! At least I think so.

They have a vegan sour cream sauce with green chiles in it, which helps fuel my slight green chile obsession. They also have pinto beans and pico de gallo as the filling, which in my opinion, always makes a delicious combination.

Pinterest Image

Ingredients Needed:

  • Cashews
  • Plant Milk
  • Garlic Powder
  • Apple Cider Vinegar
  • Ground Mustard Seed
  • Low Sodium Vegetable Broth
  • Diced Green Chiles
  • Pinto Beans
  • Tortillas
  • Pico De Gallo
  • Salt

Helpful Tools:

  • Medium Saucepan (2)
  • 9’x13′ Baking Dish

If you make these enchiladas, let me know by commenting below, tagging me on instagram and Facebook @theplantedkitchen, or using the hashtag #theplantedkitchen.

5 from 1 vote
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Green Chile Sour Cream Enchiladas

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author Whitney

Ingredients

Basic Vegan Sour Cream

  • 1 cup cashews raw
  • 3/4 cup plant milk
  • 1/2 tsp garlic powder
  • 1 tsp apple cider vinegar
  • 1/2 tsp ground mustard seed
  • salt to taste

For The Enchiladas

  • 8 corn tortillas flour can also be used
  • 2 cans pinto beans or 1 3/4 cups homemade beans
  • 1 heaping cup pico de gallo
  • 1/4-3/4 cup vegetable broth low sodium or homemade
  • 1 can green chiles
  • salt to taste

Instructions

Vegan Sour Cream

  1. Soak cashews for 6-8 hours or overnight. If you're in a rush, boil some water and put the cashews in the boiling water for 30 minutes. If you use the boiling method, let cashews cool before blending.

  2. Add cashews, plant milk, garlic powder, apple cider vinegar, mustard seed and salt to a blender. Blend until smooth.

Enchiladas

  1. Preheat oven to 375.

  2. Add vegan sour cream, vegetable broth, and green chiles to a medium sauce pan. Stir together and heat on medium-low until heated through.

  3. While the sauce is heating, add pinto beans, pico de gallo, and salt to a different sauce pan and heat on medium-low until heated through. 


  4. Next, grease (I use a tiny amount of avocado oil) a 9' by 13' baking dish. Assemble the enchiladas by rolling the desired amount of bean mixture into a tortilla and place seam-side down into the baking dish. Repeat until you run out of bean mixture.

  5. Bake at 375 for 7-10 minutes. Garnish with more pico de gallo, jalapeños, salsa, or whatever you wish!

  6. These will keep in an airtight container in the refrigerator for about 3 days. 

Chili Cheese Fries

Jan
30

I’m going to be honest: this recipe takes a while if you do it at once. The good news is that you can make the Cashew Queso and Chili ahead of time! Even though this takes a while, this recipe is so worth it! It is the perfect snack for a get together that involves finger foods (the Super Bowl is this weekend, y’all).

This delightful snack, or meal, is cheesy, beany, tomatoey, and so so full of flavor! Matt likes this even better than non-plant based chili cheese fries, which says a lot. He grew up eating a lot of meat and cheese.

This recipe will easily feed four people as a snack, or if you’re like Matt and I, two people for a meal. OR if you feel so inclined, you can just make the french fry part of it and eat them as a side with a black bean burger.

Ingredients Needed:

  • Raw Cashews
  • Nutritional Yeast
  • Smoked Paprika
  • Vegetable Broth
  • Chili Powder
  • Cumin
  • Lime Juice
  • Garlic
  • Pinto Beans
  • White Onoin
  • Diced Tomatoes
  • Russet Potatoes
  • Sea Salt
  • Ground Black Pepper

The thing about the fries is that I HIGHLY recommend using parchment paper on top of the baking sheet instead of foil. I recommend this for two reasons. One, the fries will stick to the foil. Two, cooking with foil just isn’t good for you.

 

A few things about this recipe: 1.The fries are BAKED. AND CRISPY! 2.I use avocado oil to bake them. I use this because it has a high smoke point. I try not to use oil as a general rule, but in this case, the oil is what helps the fries get crispy.3.When making these, I accidentally put too much smoked paprika in, but this turned out to be a happy accident because they were delicious!

Chili Cheese Fries

Servings 4 servings
Author Whitney

Ingredients

For The Fries

  • 2-3 Large Russet Potatoes
  • 1 tbsp Avocado Oil
  • 1 tsp Sea Salt more or less to taste
  • 1 tsp Ground Black Pepper more of less to taste
  • 2 tsp Smoked Paprika optional

Toppings

  • 1 batch Cashew Queso
  • 1 batch Chili from Cheesy Chili Mac

Instructions

  1. Preheat oven to 450 degrees F.

  2. Wash and cut potatoes into long slices, about 1/4 of an inch thick. You can peel the potatoes, but this is optional.

  3. Soak cut potatoes in water for 30 minutes.


  4. While the potatoes are soaking, line a baking sheet or two with parchment paper.

  5. Once the potatoes are done soaking, toss them with the avocado oil, salt, pepper, and smoked paprika, if using.

  6. Line potatoes on lined baking sheets with NO overlapping pieces.

  7. Baked for 25 minutes, flipping halfway.

  8. While the fries are baking, make the cashew queso and chili. These can also be made ahead of time.

 

Siracha Chickpea Salad

Jan
17

It has been SO cold here in Fort Worth. A lot colder than I can remember it ever being. I woke up this morning it was twelve degrees. TWELVE!

That’s really cold when you’re used to temperatures of over one hundred. One thing we experienced with it being this cold was the pipe going to one of our toilets freezing. That definitely hasn’t happened before. It’s just now 32 degrees so hopefully it will thaw out soon.

Siracha Chickpea Salad

Even my poor pups think it’s too cold. I don’t blame them. We have a coat for the smaller dog and she looks so cute it I can’t stand it! I’ve been eating a lot soups and drinking a lot of homemade hot chocolate lately because I get so cold. Oh, and I’ve been taking a lot of hot baths, but that’s nothing new.

This past weekend we went to Houston to visit family. We finally were able to celebrate Christmas since we weren’t able to on Christmas itself, so that was good. We also got to try some different wines, which were oh so yummy!

Speaking of yummy, this Siracha chickpea salad is just that. If you’re a fan of spicy, this is for you. If you’re not a fan of spicy, you can put less Siracha, or adjust it to your liking. The chickpea salad is also made with plant based greek yogurt instead of mayonnaise because I didn’t want this chickpea salad to be sweet.

I like to eat it on a sandwich with spinach instead of lettuce because the spinach has more nutritional value. I could eat this for lunch just about every day. Which is okay because it’s ridiculously easy and quick to make.

If you make this, or any of my recipes, please let me know by commenting on this post, tagging @theplantedkitchen on Instagram, or using the hashtag #theplantedkitchen.

Chickpea Salad

 

Siracha Chickpea Salad


Course Main Course
Prep Time 10 minutes
Servings 3
Author Whitney

Ingredients

  • 2 cups Cooked Chickpeas
  • 1/2 cup Plant Based Greek Yogurt
  • 1 tbsp Siracha
  • 3 Chopped Green Onions
  • 1 stalk Chopped Celery
  • 1 1/2 tsp Lemon Juice
  • Salt and Pepper to Taste

Instructions

  1. Cook Chickpeas if not using canned chickpeas

  2. In a large bowl, mash about half of the chickpeas using a fork (or potato masher).

  3. Add all other ingredients and mix together.

  4. Chill in refrigerator for 30-60 minutes.

 

Two Bean Chipotle Chili

Mar
27

Hi all! I know it’s been a while, but I’ve been doing a lot of thinking and I have decided to make this blog completely a food blog. My true passion is plant based food and all the health benefits that come with it. My goal is to share plant based food with as many people as I can because it is such a great way to eat healthy foods. Popular to contrary belief, eating plant based foods is not just eating raw broccoli. It can be just as flavorful as any non-plant based meal (trust me, I like my meals SUPER flavorful). You can also still eat your favorite meals: burgers, tacos, nachos, and many others.

My journey to a plant based diet began in 2009 (or 2008?) when I found out the my grandmother had non-hodgkins lymphoma. I took to the internet to research how to avoid getting cancer (because I definitely don’t want any of that business) and found information on the plant based diet. It wasn’t a quit-cold-turkey kind of thing. At first I gave up eating all meats except for chicken and seafood. I still ate eggs, cheese, and other dairy products at that point too. I did up drinking soda and other sugary junk foods. Slowly but surely (over the span of a few years) I gave up chicken, seafood, and dairy product because, the more research I did, the less I wanted to eat those things because of the effect they have on your body.

Eventually, as I did yet more research, I came across the concept of clean eating. Basically, clean eating is not eating processed foods because they wreck havoc on your body. It was a long process because there are a lot of items I wanted to replace in my food with “cleaner” versions. For example, instead of buying canned beans that are chock full of sodium, I now exclusively cook my beans at home. When you eat processed food, your body doesn’t know what to do with all of those chemicals you just ingested and that’s good for no one.  Anyway, my point is that I didn’t want anything to with those chemicals anymore. So I make things myself. Does dinner take a while to make sometimes? Absolutely. But I feel that the effort I put into cooking from scratch for my husband and I is well worth it.  I’ll be honest, it wasn’t an easy switch and there was a lot of trial and error, but I got the hang of it eventually and now it’s an easy choice to make.

I came up with this chili recipe because I love chili, and I love chipotle chiles, so it just made sense to me.This chili recipe is actually very easy because it’s pretty much just dump-and-cook in a slow cooker. The only chopping you will have to do is the onion. Not bad, right? This chili is spicy, smokey, and oh so flavorful! Perfect for a cold winter night or, if you live in Texas like me, every night ever. And, if I may say so myself, it is amazingly delicious!

 

Two Bean Chipotle Chili

3/4 cup uncooked black beans (1 can)

3/4 cup uncooked pinto beans (1 can)

3.5 OZ can chipotle chiles in adobo sauce

2 cups veggie broth (low sodium or homemade)

1 can diced tomatoes with juices

1 red onion-diced

2 tsp smoked paprika

2 tsp chili powder

2 tsp garlic powder

1 tsp oregano

1 tsp cumin

Salt to taste

Dash of red pepper flakes (optional)

 

Optional fixins’

Avocado

Cilantro

Rice

Crackers

 

Method

  1. If you’re cooking your beans from scratch, soak beans in water overnight then cook them how you would normally cook a pot of beans (I cook my beans in my Instant Pot ). If you’re using canned beans you can skip this step.
  2. Open you can of chipotle chiles and dump them (adobo sauce and all) into a food processor or electric chopper and puree them.
  3. Put all ingredients into a slow cooker and cook on low for 6-8 hours.
  4. Garnish with avocado, cilantro or whatever else you like to put with chili.