12 corn tortillas
1 28oz can Las Palmas green enchilada sauce
Mix following ingredients down to corn, in bowl. No need to sauté.
1/2c. onion chopped
3 cloves minced garlic
6 large mushrooms chopped
½ red pepper diced
1 t. cumin
1 t. chile powder
few shakes of salt and pepper
1/2c. chopped nuts (to get that meat texture)
1/4c. raisins are optional
1 frozen block spinach defrosted. Place in colander. Squeeze water out
1 16oz can corn kernels, drained.
Make following cream sauce and fold into above ingredients in bowl
Cream Sauce: In Vitamix blend
7oz. semi soft tofu
1/4c. raw caschews
1/4c. hot water
1T lemon juice
Blend til smooth.
Heat 1" of green enchilada sauce in 8" skillet. Dip one tortilla at a time in green sauce til just soft enough but not too long or it will fall apart. Place in 13x9" pan. Fill with about 1/3c. filling. 2T. cashew cream and roll with seam side down. Repeat with remaining 11 tortillas. Pour remaining green sauce over enchiladas. Sprinkle
1/4c. chopped almonds mixed with pinch of salt over. Bake 350 40min til bubbling.
I pile shredded lettuce and guacamole on top.
Guacamole
1 avocado mashed
1/4c. diced onion
1/2c chopped tomato
1t. lime juice
pinch of garlic salt
optional: 2t veganaise (vegan mayonnaise) if you want creamier.
salsa of choice.
steamed brown rice
