Enchiladas and Sweet Potatoes?
One dairy-free dish Alicia likes is Enchilada Stuffed Sweet Potatoes; Wayne wasn't sure he'd like that combination. So, we adapted this recipe for our family, and it turned out well. First off, Wayne had his enchilada toppings on a tortilla and ate his sweet potato plain (with butter). I tried the toppings on my sweet potato and they were just fine, although I think I'd prefer the tortilla in the future as well. It's a good thing we don't have to deal with a gluten free diet.
Danielle's dairy-free sour cream looked quite intriguing and I was interested in trying it. I guess it would never take the place of authentic sour cream, but it was a cool sauce and it won't be difficult to use it up. (Now, how can I use up that jar of nutritional yeast I just bought for this recipe?) I also compared my regular enchilada sauce with the recommended one, and Wayne called my adapted creation a mole sauce. In case you want to recreate our meal, here's the recipe.
Enchilada Stuffed Sweet Potatoes
1 pound ground beef
1/2 cup chopped onion
1 teaspoon minced garlic
1/2 jalapeno pepper, minced
salt and pepper to taste
4-6 sweet potatoes, baked
enchilada sauce (see below)
sour cream (see below)
black olives, sliced
avocado, diced
cheddar cheese, grated (omit for dairy-free)
Brown ground beef with onion, garlic and jalapeno. Season to taste. Spoon over baked sweet potatoes and top with desired toppings.
Dairy-Free Sour Cream
1/2 cup raw cashews, soaked in water for 2 hours, then drained
1/3 cup water
1/2 teaspoon apple cider vinegar
1/2 teaspoon lime juice
1/2 teaspoon salt
3/4 teaspoon nutritional yeast
Combine all ingredients in food processer (don't forget to soak the cashews first) and blend until smooth (or at least as smooth as you can get it). Chill for at least an hour before serving.
Enchilada Mole Sauce
2 tablespoons cornstarch
1-2 tablespoons chili powder
1 teaspoon oregano
3/4 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
2 cups chicken broth
1 can (6 oz) tomato paste
Combine dry ingredients in saucepan. Stir in chicken broth and tomato paste. Bring to a boil and simmer for 15-30 minutes.
 |
| Without Cheese |
Danielle's dairy-free sour cream looked quite intriguing and I was interested in trying it. I guess it would never take the place of authentic sour cream, but it was a cool sauce and it won't be difficult to use it up. (Now, how can I use up that jar of nutritional yeast I just bought for this recipe?) I also compared my regular enchilada sauce with the recommended one, and Wayne called my adapted creation a mole sauce. In case you want to recreate our meal, here's the recipe.
 |
| With Cheese |
Enchilada Stuffed Sweet Potatoes
1 pound ground beef
1/2 cup chopped onion
1 teaspoon minced garlic
1/2 jalapeno pepper, minced
salt and pepper to taste
4-6 sweet potatoes, baked
enchilada sauce (see below)
sour cream (see below)
black olives, sliced
avocado, diced
cheddar cheese, grated (omit for dairy-free)
Brown ground beef with onion, garlic and jalapeno. Season to taste. Spoon over baked sweet potatoes and top with desired toppings.
1/2 cup raw cashews, soaked in water for 2 hours, then drained
1/3 cup water
1/2 teaspoon apple cider vinegar
1/2 teaspoon lime juice
1/2 teaspoon salt
3/4 teaspoon nutritional yeast
Combine all ingredients in food processer (don't forget to soak the cashews first) and blend until smooth (or at least as smooth as you can get it). Chill for at least an hour before serving.
Enchilada Mole Sauce
2 tablespoons cornstarch
1-2 tablespoons chili powder
1 teaspoon oregano
3/4 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
2 cups chicken broth
1 can (6 oz) tomato paste
Combine dry ingredients in saucepan. Stir in chicken broth and tomato paste. Bring to a boil and simmer for 15-30 minutes.
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