Category: vegan

butternut squash and green chile enchiladas recipe (gluten-free and vegan)



some random experimentation that night. i brought the food, and watched him try to be mr. bartender. the real test was having someone extremely carnivorous try a vegan dish.

i’ve been trying to make more things and cook more things, and all i’m missing is a really good chef’s knife.

it’s messy, but it’s about damn time. homemade food and homemade cocktails, it’s really too cold not to.

butternut squash and green chile enchiladas (gluten-free and vegan)


  • 1 large butternut squash
  • 2 tsp coconut oil
  • 1 tsp chili powder (i was liberal with this)
  • ½ tsp smoked paprika
  • ½ tsp sea salt
  • water or broth as needed to thin
  • 1 ½ cups/ 15 oz. can cooked black beans, drained and rinsed
  • ½ cup/ 4oz. can mild, fire roasted green chiles
  • ½ cup jalapeño peppers diced, fresh or pickled
  • 8 corn tortillas
  • 12 oz. salsa verde
  • cilantro and lime, for topping

cilantro cream topping (optional)

  • ½ cup raw cashews, soaked overnight (4 hours minimum)
  • 1 Tbsp freshly-squeezed lime juice
  • 1 cup cilantro (leaves only, loosely packed)
  • ½ cup water
  • 1 Tbsp raw honey (or agave)
  • 1 tsp sea salt
  • pinch cayenne, if desired
  • ½ small clove garlic, if desired

Preheat the oven to 400 degrees. Peel, seed and cube the squash. Line a baking tray with parchment. On the baking tray, toss the squash with the oil, chili powder, smoked paprika and salt to coat. Spread in a single layer and roast on the middle rack for 30-40 minutes or until nice and soft. Turn the oven down to 350′.

Put squash in mixing bowl. Make sure it’s a large bowl! I added a bit of veggie stock and water to make it slightly thinner, but I kind of liked it chunky.

Mix the black beans, jalapeños, and green chiles together. Char the tortillas over the stove (good time to use chopsticks or tongs to turn them over, don’t burn yourself). Gather an assembly line with the tortillas, beans, and squash mash. In a baking dish (I used a Pyrex one), spread 1/3 cup of the salsa verde sauce to cover the bottom. Into the tortillas, spread about a heaping 1/4 cup of the squash mash and a few spoonfuls of the beans on top. Roll the tortilla and put it in your dish, seam side down. Continue with remaining tortillas for as many will fit in your dish. Spread remaining sauce on top.

Lightly cover with foil and bake at 350′ for 20 minutes to warm through. Take off the foil and broil another 5 minutes to char the tops.

While they bake, make your topping! Put all ingredients in a blender and blend on high until completely smooth. Season to taste.

When the enchiladas are done, pour more salsa verde on the top if desired and drizzle with the cilantro cream. I topped mine with fresh sprigs of cilantro and squeezed some lime on it.

(recipe adapted from the amazing sprouted kitchen)

today’s lunch. 
sweet potato and shiitake tofu scramble. 
served with ample drizzles of ginger-soy-shiitake sauce… 
ample servings of whole apples for dessert. 

almond butter cups!

I experimented with some almond butter cups from Oh She Glows. Another note about being super amateur- I had to figure out how to use K’s food-processor-blender-in-one. I had only used it to make smoothies thus far, and I had to put together the food processor. I know, rocket science.
I’m glad my bachelor’s degree came in handy, since I did eventually figure it out.

 Raw Almond Butter Cups from Oh She Glows

Almond Butter Cup Base:
3/4 cup raw almonds, ground into a meal
1/4 cup rolled oats, ground into a flour
2 tablespoons raw almond butter
1.5 tablespoons coconut oil, warmed
1.5 tablespoons pure maple syrup (I used fresh Vermont maple syrup from our road trip!)
1/4 teaspoon cinnamon
1/4 teaspoon pure vanilla extract
pinch of fine grain sea salt, to taste
for the topping:
3 tablespoons coconut oil
3 tablespoons pure maple syrup
2 tablespoons cocoa powder
pinch of fine grain sea salt, to taste
1. Add almonds and oats into a high-speed blender and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers.
2. Add the nut butter, coconut oil, maple syrup (or agave), cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.
3. Line a mini (or regular) muffin tin with paper liners or use a silicone muffin holder. Portion the dough into each muffin cup and press down until even and smooth.
4. To make the chocolate sauce: Whisk together the coconut oil, sweetener, cocoa powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly. Garnish cups with sliced almonds if desired.
5. Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy immediately!
My batter did yield slightly more than I could fit into one silicone mini muffin tray, and the cocoa sauce got a little gloopier for the leftover few that I made. But still tasted good!