Vegan Enchilada Bowl

Last evening was a red letter day in that it marked the end of my Valentine’s Day gift to James: I watched the entire eleven and a half hours of Ken Burns’ documentary series, The Civil War, with him–an endeavour that lasted for NINE bloody evenings!

I actually ended up enjoying the series and tonight, I received my reward for such heroism: we watched episode one of Kenneth Lonergan’s 2017 mini-series version of Howards End. I’d been putting off watching it because I love the 1992 movie version so much and because Forster’s novel is my bible. I was afraid I’d be disappointed, but, on the contrary, I’m very pleasantly surprised so far!

But let’s get to more important things: DINNER!

Well, the Mexican obsession continues, so, for this evening’s dinner, I produced an enchilada bowl, which we both enjoyed even more than the enchiladas we had last night.

The Enchilada Bowl!

This is really just an assembly, but the combination of salad, slaw, enchilada filling and rice topped with guacamole and salsa is just so delicious and fresh tasting!

First, make the enchilada filling from this recipe (warning–this involves making chickwheat, which takes a few hours, and enchilada sauce, which takes only a few minutes).

Then, make some guacamole with this recipe.

Next, make some brown basmati rice. Use broth in place of water and throw in a cup of black beans and a sliced jalapeno pepper while the rice cooks.

Next, make this Forks Over Knives coleslaw recipe.

Finally, make this salad dressing:

Tex-Mex Salad Dressing

Throw in the Vitamix and mix until smooth:

  • 1/2 cup cashews
  • 1 cup water
  • 2 TBS tahini
  • 1/4 cup lime juice
  • 1/4 cup salsa
  • 2 cloves garlic
  • 1 heaping tsp no-chicken broth powder
  • 1 heaping TBS nutritional yeast
  • 1/4 tsp cumin
  • 1/4 tsp chipotle powder
  • 1/2 teaspoon chili powder
  • 1 tsp Sea salt
  • 1/4 tsp Freshly ground pepper

Add, and pulse a few times:

  • 1/4 cup fresh cilantro

Now….assemble your damn bowl!! Fill your bowl with some chopped romaine, grape tomatoes, and chopped cucumbers, top with the Tex-Mex dressing. Place a dollop of coleslaw beside it, a dollop of rice beside that, a serving of the enchilada mix beside that, and top with a scoop of guac and a scoop of salsa. Sprinkle crushed tortilla chips and chopped cilantro all over your bowl and there you have it–a fresh-tasting scrumptious enchilada bowl.

And the song of the say is Jack Savoretti’s gorgeous song, “Candlelight”:

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