When I first eliminated meat and dairy from my diet, one of the easiest transitions for me was cooking Mexican food. I know that sounds backwards, as we often think of Mexican food as cheese drenched entrees and meat fillings, but I found that it was so easy to make vegetable alternatives.
After some experimenting with different types of beans, lentils and vegetables, I found a mix that really works. Its flavorful, full of texture and despite the lack of meat, you still can have a hearty dinner.
For this recipe, I have provided detailed instructions for making restaurant quality vegan enchiladas. Yes, there are a hundred ways to make a enchilada, but I have a few tips for making quicker sauce, crispy tortillas and making hearty fillings.
To print instructions, skip to the recipe at the bottom of the post, or click the “send me the pdf” link at the top or bottom of the post.
This cold raw vegan “pasta” dish is made from sweet potato spirals and bell peppers and topped with a creamy cashew curry sauce. It contains 400% of your daily Vitamin C intake and nearly 14 grams of protein.
Because eating plant-based isn’t hard enough to get used to, I decided I would take a few days this week and try to follow a raw food diet. My goal was to detox after I ate too much dairy for the first time in three months. While this is not something I will do every day, I did learn that there are some differences between a raw food diet and raw veganism.
This savory mojito sauce is the perfect way to add a touch of dairy-free goodness to any dish. Whether you eat meat or plants, this smooth, creamy green goddess sauce is the guilt-free topping you are looking for. Despite the name, this sauce actually contains no alcohol.