Enchilada Soup with Avocado Cashew Cream

Loaded Enchilada Soup

Don’t ask me why I’ve been making so many soups during the month of September.  September in Florida is probably the hottest month of the year – maybe not literally, but because it’s still summer weather but you’re so ready for fall so it feels hotter.  This recipe is based on Vegan Yack Attack’s Loaded Enchilada Soup with Tomatillo Cream.  I’m not a huge tomatillo fan, so I added and subtracted the ingredients to make the recipe below.  Here’s how I made it:

Enchilada Soup Ingredients

  • 2 teaspoons ancho chili powder
  • 4 cups vegetable broth
  • 2 28-oz cans whole peeled tomatoes
  • 2 tablespoons tomato paste
  • 1 large onion, chopped
  • ¼ cup sliced black olives
  • 2 cloves garlic, minced
  • 1 cup frozen corn kernels
  • 1 15-oz can black beans
  • 1 15-oz can pinto beans
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • ¼ teaspoon cayenne
  • Salt and pepper to taste
  • 2 cups spinach, chopped
  • ½ cup shredded vegan cheddar cheese
  • 2 corn tortillas, cut into strips
  • Vegan sour cream for serving
  • Olive oil for cooking

Avocado Cashew Cream Ingredients:

  • 1 haas avocado
  • ½ cup raw cashews, soaked in water for at least 1 hour
  • ¼ cup cashew soaking water
  • 2 teaspoons apple cider vinegar
  • Juice from ½ of 1 lime
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • A dash of cayenne pepper
  • Pepper to taste
  1. Saute the onion and garlic in a little olive oil until the onions become translucent.
  2. Add the corn and continue cooking until most of the moisture in the pan has absorbed.
  3. Add the tomatoes, vegetable broth, tomato paste and bring the mixture to a simmer.
  4. Add the spinach, beans, seasonings and season with salt and pepper to taste.
  5. Continue cooking until the spinach wilts and the mixture is heated through.
  6. Meanwhile, combine all the ingredients for the avocado cashew cream in a food processor or blender and puree until smooth.  Set aside.
  7. Add the olives and shredded vegan cheddar cheese to the soup and cook until the cheese melts.
  8. Serve the soup with several corn tortilla strips, a dollop of avocado cashew cream, a spoonful of vegan sour cream and hot sauce.

Mushroom Breakfast Sausage with Cheesy Hashbrowns

Mushroom Breakfast Patties with Cheesy Hashbrowns

This breakfast recipe is based on a combination of two great individual recipes – Roxane’s Natural Kitchen’s Roasted Mushroom Breakfast Patties and Happy Healthy Life’s Secret Ingredient Savory Hashbrowns.  Here’s how I made it:

Mushroom Breakfast Sausage Ingredients:

  • 1/2 cup roasted salted sunflower seeds
  • 1 heaping cup chopped button mushrooms, finely chopped
  • 1 15-oz can Navy beans, drained and rinsed
  • 2 cloves garlic, minced
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon marjoram
  • ¼ teaspoon dried sage
  • 3 tablespoons wheat flour
  • A dash of cayenne
  • Himalayan salt and pepper to taste
  • Olive oil for cooking

Cheesy Hashbrown Ingredients:

  • 3 russet potatoes, cut into thin matchsticks
  • ½ cup shredded vegan cheddar cheese (I used Daiya brand)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon pure maple syrup
  • Himalayan salt and black pepper to taste
  • Olive oil for cooking
  1. Begin by sauteing the potatoes in olive oil on medium-high heat. These will take a while to cook so you’ll want to start them first.  Flip them periodically so they don’t burn.
  2. Then, in a separate pan, sauté the button mushrooms in a little olive oil until tender.
  3. In a food processor, grind the sunflower seeds into a rough powder.
  4. In a large bowl, mash the Navy beans and add the sautéed mushrooms, sunflower seeds, minced garlic, apple cider vinegar, flour and seasonings.  Add extra salt and pepper to taste.
  5. Form the dough into small patties so they hold together.
  6. Saute them in olive oil on each side until lightly browned and heated through.
  7. Meanwhile, once the hashbrowns are tender and browned, add the shredded vegan cheddar cheese, nutritional yeast, maple syrup and salt and pepper to taste.  Continue cooking until all the cheese melts.
  8. Serve the mushroom sausage patties with a little ketchup and the cheesy hashbrowns on the side.


Black Bean and Sweet Potato Taquitos

Black Bean and Sweet Potato Taquitos

I recently saw a recipe for taquitos, and I remembered how much I used to love the frozen ones when I was little.  I think the recipe I saw was from Cadry’s Kitchen Baked Chipotle Black Bean & Sweet Potato Taquitos, and I adapted it based on some flavors I like.  I served them with some plantains sauteed with a little olive oil until they became sweet. Here’s how I made them.


  • 8-10 small corn tortillas
  • 1 15-oz can black beans, drained and rinsed
  • 1 large sweet potato
  • ½ of one white onion, diced
  • ¼ teaspoon cayenne
  • ¼ teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1/8 teaspoon oregano
  • Black pepper to taste
  • Himalayan salt to taste
  • Garlic infused olive oil for cooking
  • Lime juice and hot sauce for serving
  1. Preheat the oven to 375 degrees.
  2. Cut the sweet potato into thin fries and line them up on a lightly greased baking sheet.
  3. Sprinkle the cayenne and salt and black pepper to taste on the fries.
  4. Bake for about 10 minutes, flipping once, until they are tender.  Set aside.
  5. Meanwhile, sauté the onion in the garlic olive oil until they become translucent.
  6. Then, in a bowl, mash the black beans slightly so some remain whole but the mixture sticks together.  Pour the black beans into the pan with the onions and continue cooking until the black beans begin to crisp.  Season with cumin, chili powder, oregano and salt and pepper to taste.
  7. To prepare the tortillas, place them on a dish and cover it with a damp towel.  Put it in the microwave for about 45 seconds until the tortillas become soft and pliable.
  8. Stuff each tortilla with a little of the black bean mixture and one or two sweet potato fries.  Roll the tortilla and place it seam-side down on a lightly greased baking sheet.
  9. Once all the tortillas have been rolled, brush a little olive oil on them to help them get extra crispy.
  10. Bake at 375 degrees for 20 minutes until browned.  Rotate the tortillas every five minutes or so to avoid burning the bottoms.
  11. Serve with hot sauce and a squeeze of lime juice.

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