“Cheezy” Spinach and Mushroom Enchiladas

These enchiladas are delicious, low-fat, and dripping with ooey-gooey cheezy goodness!

“Cheezy” Spinach and Mushroom Enchiladas

1 small onion, chopped
2 cloves garlic
1 16 oz package fresh button mushrooms, sliced
1 package frozen spinach
1 cup Easy Cheese, nacho cheese variation – https://thelovenspoonful.com/2014/02/08/easy-cheese-2-variations/
1 package corn tortillas
2 cans prepared red chile enchilada sauce

First, prepare your easy cheese.

Saute the onions and garlic in a non-stick skillet over medium heat until brown.


Add mushrooms and spinach, sauté until they are cooked through.


Turn off heat, stir easy cheese into your vegetable mixture. Preheat oven to 350 degrees.


Wrap corn tortillas in paper towels and place in microwave for about 1 minute. You could also steam the tortillas in a steamer if you have one – either way, the tortillas need to be warmed and softened before using or they will break.

Spoon a little enchilada sauce into the bottom of your casserole dish to prevent sticking.


Spoon mixture evenly into tortillas, then roll and place the rolls wrap side down next to each other in casserole pan, then cover completely with remaining enchilada sauce.



Cover with foil and bake for 25-30 minutes.


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Vegan No-Oil Cornbread


This cornbread is quick and hearty, and you can even spice it up a bit with optional jalapenos! Yum.

Vegan No-Oil Cornbread

1 cup cornmeal
1 cup whole wheat pastry flour
1/2 teaspoon salt
1 Tablespoon baking powder
1 egg substitute (see Vegan Substitutions for Baking on the Menu Tabs)
1 1/4 cup unsweetened non-dairy milk
1/4 cup diced pickled jalapenos (optional)

Preheat oven to 425 degrees. Line an 8 X 8 square baking pan with parchment. Mix dry ingredients in a large bowl. Mix wet ingredients in a separate bowl. Combine wet and dry, mixing together until smooth. Pour into baking pan, bake for 20-25 minutes. Remove from pan and allow to cool on wire rack for 5-10 minutes before serving.


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Lemony Hollandaise Sauce

This no-oil, low fat sauce is perfect for serving over cooked asparagus!

Lemony Hollandaise Sauce

1/2 cup silken tofu
2 Tablespoons lemon juice
1 Tablespoon nutritional yeast
1/2 teaspoon sea salt
1/8 teaspoon cayenne
1/8 teaspoon turmeric

Whip all ingredients up in a blender until smooth. Poor into a sauce pan and heat on low until heated through. Serve over cooked asparagus.


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Miso Mashed Potatoes

The miso adds an amazingly rich flavor to this simple side dish!

Miso Mashed Potatoes

28 oz small red potatoes (1 1/2-2 pounds)
1/4 cup (or more as needed) unsweetened non-dairy milk
2 T miso paste
2 T chives
Salt and pepper to taste

Bring a large pot of water to boil, add potatoes. Cook potatoes until soft, about 15-20 minutes.

Drain potatoes, and place them back into the cooking pot. Add 2 Tablespoons of non-dairy milk, and the rest of the ingredients. Using a spoon, stir to coat potatoes.


Using a hand masher, mash the potatoes until they are mostly smooth and creamy (a few lumps are ok), adding more non-dairy milk as needed. Season with salt and pepper, as desired.


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No-Oil Chipotle Mayo

This low-fat mayo will add a kick to all your favorite foods!’

No-Oil Chipotle Mayo

1/2 package of silken tofu (12.3 oz. package)
1 Tablespoon lemon juice
1 Tablespoon apple cider vinegar
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon ground mustard
1/4 teaspoon liquid smoke
1/4 teaspoon chipotle powder

Mix all ingredients in a blender until smooth. Store in an airtight container in the fridge for up to a week.

chipotle mayo

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Chickpea Bread

This quick and easy savory pancake style bread makes a great side to just about anything you would serve bread with. You can change up the flavor by adding your own spice blends to suit your meal!

Chickpea Bread

3 1/2 cups water
2-3 cups chickpea flour
3 Tablespoons chives
1 tsp salt
1 tsp garlic powder

Whisk water and seasonings together in a large mixing bowl. Gradually whisk in chickpea flour until you get a smooth, thick consistency, similar to pancake batter. Chill the batter in the fridge for 1/2 an hour prior to cooking.


Heat a non-stick skillet on medium heat. Spritz skillet with water to prevent sticking. Pour batter one pancake-sized piece at a time into skillet. Once the batter starts to bubble, flip and cook other side, just until brown. Continue to do this for each pancake, spritzing the skillet with water in between each one.


This will make about 10 pieces of bread, give or take a few. These will keep fine in the fridge or freezer, just warm them up before serving.


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Thanksgiving Lasagne

OK, so I’m really late on this one. 🙂 I’ve had it in my files for months, but just haven’t gotten around to posting it. But, I’m clearing out and getting caught up, so here it (finally) is!

Be warned – this was before I went oil free, so it’s not low fat.

Thanksgiving Lasagne


1 Gardein or Tofurky holiday roast (I used Gardein)
2 packages of Tofurky Gravy + the gravy pack in the roast package
1 package vegan stuffing (prepared according to package directions)
1 package mashed potato flakes (prepared according to package directions – using unsweetened non dairy milk and oil or Earth Balance vegan margarine instead of butter)
1 package no boil lasagna noodles

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Cook the ‘turkey’ roast according to package directions. Once the roast is done cooking, cut it open and scoop out all of the stuffing and set aside.


Cut the ‘turkey’ into 1 inch pieces.


Warm up gravy and set aside. Lay out all ingredients. Preheat oven to 350 degrees.


Start by spreading a layer of gravy into your lasagna pan to prevent sticking.


Add one layer of lasagna noodles. On top of the noodles, add a layer of ‘turkey’, gravy and stuffing.


Lay another layer of noodles and then top that layer with gravy and mashed potatoes.


Add another layer of noodles, top with gravy, ‘turkey’ and stuffing. One last layer of noodles and then top with mashed potatoes. Add remaining gravy to the top and sprinkle with chives and paprika.


Cover with foil and place in oven for 45 minutes. After 45 minutes, remove foil and continue to bake for about 15 minutes, until top starts to brown.


Remove from oven, let cool 15 minutes or so before cutting.



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