This is probably my favorite home made meal i make! Its so delicious and also reheats so well!
Heres what your going to need!
tortillas of your choice
enchilada sauce
pinto and/ or black beans
onions
bell peppers
mushrooms
zucchini
seasonings
lime/ lemon juice
cilantro
cashew cream (recipe below:)
avocado crema to top (optional but delicious)
any other veggies you want to add in!
In a bowl i mix together pinto beans, black beans, onions diced, bell peppers maybe mushrooms just any veggies I have to female the filling of the enchiladas.
Season mix with taco seasoning, garlic, lemon juice, and chopped cilantro if i have any.
I then cook the veggies in a pan with a bit of oil.
While the enchilada mix is cooking i prep my cashew cream and avocado crema! the best part!!
After veggies are all cooked i fill tortillas w the seasoned mix in a cake pan like normal enchiladas.
Then layer with enchilada sauce, i really lather it.
Layer of cashew cream sauce then more enchilada sauce and then more cream sauce just kinda use up the cream sauce
Sprinkle the top with nutritional yeast.
Bake at 400F for about 35 mins or until the sauce kinda soaks in.
Serve with retried beans and avocado crema and fresh cilantro! Enjoy!🤩🤩I hope you guys try this out and enjoy! Be sure to follow the blog on insta!! @brokeblondes
Guys my best friend shared this recipe with me, and it is so delicious! She isn’t vegan or plant based but she happens to be a nanny for a family that eats a vegan diet, which is where she found out about this recipe and tried them for the first time! And get this, there are only 3 ingredients!
So here’s what your going to need:
12 oz. silkened or soft firm tofu (i know this sounds weird but you would never in a million years guess there is tofu in these!)
1 1/4 cup chocolate chips
1 cup milk alternative (i use almond:)
Instructions:
Melt chocolate chips
Warm your milk alternative (i used a microwave)
Combine all ingredients in blender and pulse until smooth
Pour into popsicle molds
Freeze until solid
ENJOY!
Seriously try this out! so easy! and so delicious!!
When you first make the decision to go plant-based or vegan, thinking about what you can and can’t eat may be daunting. However, once you have the basic necessities stocked up in your pantry and freezer, whipping up recipes found online becomes 10x easier.
Whole Grains– a food group I find very important to keep stocked up on.
Rice (brown, white, whatever you prefer :))
Quinoa
Oats
Corn and flour tortillas
Whole Wheat/ Sourdough bread
Good ole plain oats, perfect for oat meal, oat flour, and just a good thing to have on hand.
Any kind of rice works but I personally am obsessed with seeds of change pre-made quinoa & brown rice. The garlic flavor is amazing and these packs are so convenient!
Beans, if you didn’t already know, are a simple and quick way to add fiber, protein, and antioxidants to your meals and snacks. Be sure to drain and rinse them if you struggle with indigestion and/or are concerned about sodium content.
I like to keep a variety of different types stocked in my pantry so its easy for me to switch up my meals day to day! I always go for canned beans but dried is always an option as well.
Easy Black bean soup, hands down the most delicious and simple soup i’ve ever had. recipe coming soon!
Black beans
Pinto beans
Refried beans
Garbanzo beans
I love keeping beans on hand for hummus, tacos, soups, etc.
Fruits and Vegetables may seem like an obvious staple to keep on hand but because fresh produce goes bad so quickly, I like to keep lots of frozen and canned fruits and veggies on hand.
Frozen/Canned:
Frozen berries, banana, mango chunks, etc.
Frozen broccoli, starchy veggies like potatoes.
Canned tomatoes, corn, etc.
Frozen fruit is great for smoothies or to mix into oatmeal. I also love dried fruit like mango!
Fresh fruit and veggies:
When picking out my fresh fruits and veggies I try to choose produce that is in season because that is always the cheapest and yummiest!
Banana
Berries of some sort
Apples
Oranges
Lemons
Avocados
Potatoes
Onions
Snacking on some fresh fruit by the pool
Home grown on a family friends avocado tree
Herbs and spices are the best way to add antioxidants and flavor to plant-based dishes. Try a variety and always keep your favorites on hand. Seasoning is one of the easiest ways to create flavorful dishes so these are the staples I like to keep around.
Garlic powder
Garlic salt
Dried onion
Onion powder
Red pepper flakes
Lemon pepper
Fresh or frozen basil
Nutritional yeast (adds a cheesy flavor to almost any dish)
Taco seasoning (whey free)
We put taco seasoning on veggies, grains, anything and everything! Highly recomend buying seasonings at costco and trader joes in order to get the best bang for your buck!
Nuts and seed products are great to have on hand when trying to get a bit more creative in the kitchen. Below are my favorites.
Cashews (great for creating creams and sauces)
Peanut butter
Almond butter (I love the vanilla flavor from ‘Justins’)
Almond milk
Canned coconut cream
As vegan/plant-based consumers we try and keep our necessities simple and easily accessable. We hope these lists help you kick start a healthier lifestyle, and make the idea of eating more plant-based meals less daunting!
Here on Maui there is a mango tree on almost every street, and come April the trees are packed with ripe and juicy mangoes. Today we wanted to share three different recipes to incorporate them into your meals! We know that not everyone is lucky enough to be able to walk a block away from their house to a tree full of ripe fruit… but thankfully costcos and trader joes all over the main land have y’all covered!
One of my favorite things to have for breakfast is an easy 4 ingredient chia pudding! This pudding is so thick and creamy, and tastes absolutely amazing!
Vegan Mango Chia Pudding
servings: 4
What you’ll need:
2 large mangoes
1/2 cup chia seeds
1.5 cups milk alternative (I prefer coconut milk)
1-2 TBSP sweetener of your choice (optional (agave, honey, maple syrup, etc.))
In a blender, puree 1 of the mangoes and chop the other into small pieces. Next, Combine and whisk together the puree, chia, milk alternative, and your chosen sweetener in a bowl. Mix in the fresh pieces of mango and place in the refrigerator for at least 20 minutes.
Scoop into a cup and top with fresh mango & coconut flakes! Enjoy for breakfast, lunch, or a snack! So delicious and super filling as well!
Mango Bread
I have a serious obsession with banana bread so this mango bread is a dream come true and so so simple. This recipe doesn’t call for anything crazy, so that means no running to the store for an ingredient you will only use once, which will undoubtedly end up sitting in the back of your pantry for the years to come. I wish I could claim that the recipe below is super healthy, but hey, the truth is, its got processed sugar… sometimes ya gotta splurge. We’re doin our best to find a balance, and when it comes to baking ya gotta do what ya gotta do.
3 flax eggs (1 TBSP ground flax with 3 TBSP warm water = 1 egg)
1 tsp. vanilla extract
1/4 cup grated coconut
1/4 tsp. salt
2 tsp. baking soda
1- 2 tsp. cinnamon
1/4 cup coconut oil
Brown sugar, organic sugar, coconut, vanilla essence, oil, and flax eggs
Flour, Baking soda, Salt and Cinnamon
After blending all ingredients together, your batter should look something like this.
Instructions:
Preheat oven to 350F.
Grease loaf pan
In a blender, pulse the mango for 30 seconds.
Add brown sugar, organic sugar, coconut, vanilla essence, oil, and flax eggs and pulse for another minute.
Mix in the dry ingredients: Flour, Baking soda, Salt and Cinnamon.
Pour into a loaf pan and bake for 55 minutes. Be sure to check the bread with a toothpick to make sure it is cooked through before removing from the oven! Let cool for 10-20 minutes.
Serve warm & enjoy the taste of heaven in your mouth.
Mango Salsa
This recipe has got to be one of my favorite things we have come up with. We ate the entire 2 cup serving of this salsa in one sitting… It’s just too good.
Ingredients:
1 & 1/2 cups of fresh diced mango
1/2 can of black beans (rinsed and drained)
1/2 of an onion (diced)
2 TBSP lime juice (fresh)
3 TBSP chopped cilantro
1 tsp. cumin
1 tsp. salt
1 tsp. chili powder
3 TBSP chopped green onion
1 TBSP finely chopped purple cabbage
Instructions:
Combine all ingredients in a bowl!
Taste! – add salt or lime if needed.
Enjoy!!
^^The mango salsa is pictured above being served with our vegan tacos!! This was literally my favorite meal we have ever made.
The salsa would also be great with chips, as well as on Nachos. It is an extremely versatile food and would pair well with almost anything!
–
Be sure to follow our blogs instagram to be updated on when we post next! linked below!!
I hope you guys try this out and enjoy! Be sure to follow the blog on insta!! @brokeblondes 
I hope you guys try this out and enjoy! Be sure to follow the blog on insta!! @brokeblondes 
thebrokeblondes.home.blog 