Tonight was Creamy Spinach Enchiladas with a Red Cabbage Salad. I revamped the original recipe, which was dairy, to make it vegan (parve) and, luckily, it's gluten-free if you buy the right kind of corn tortillas!
10 corn tortillas, warmed (the recipe called for eight, but I had filling for 10)
10 oz. frozen, chopped spinach thawed and drained
1 cup frozen corn kernels, thawed
1.5 cups Daiya vegan cheddar cheese (original recipe was regular cheddar)
1 cup So Delicious Original Coconut Creamer (original recipe was regular heavy cream)
2 cans green chiles
- Preheat the oven to 400 degrees F.
- In a large bowl, mix together the thawed spinach, corn, one can green chiles, and 1 cup of the Daiya cheese.
- In a small bowl, mix together the creamer, one can green chiles, and 1/4 tsp of each salt and pepper.
- Heat up the tortillas.
- Place about 1/3 cup mixture in each tortilla and roll. Place seam-side down into a shallow baking pan.
- Pour the creamer mixture over the top of the enchiladas and top the entire dish with remaining 1/2 cup of Daiya cheese.
- Cover with foil and bake for 10-15 minutes until sauce is bubbly. Remove foil and cook another 5-10 minutes. (Daiya cheese won't brown, but regular cheese will.)
For the salad, take a large red cabbage and quarter it. You'll need about 4 cups of thinly sliced red cabbage, which is about 1/4 of a large cabbage, and two thinly sliced scallions. Throw the cabbage and scallions into a bowl with 2 Tbls olive oil, 2 Tbls fresh lime juice, and 1/4 cup papitas (I just used regular sunflower seeds). Mix up with a bit of salt and pepper, and eat!
I'm whipping up a simple dessert right now: Blueberry Crisp Ramekins. Some blueberries, sucanet, gluten-free flour, topped with Udi's Gluten-Free Original Granola. Thatsit. Bam.
Edit: It's done!