KIDS LOVE’EM MEALS

Cashew Cheese

½ cup raw cashews (soaked overnight)

1 tsp onion powder

2 tbsp nutritional yeast flakes (found in bulk / health food stores)

1 ½ tsp sea salt

1 clove of garlic

¼ cup diced red pepper

2 cups water

Using a blender, blend cashews with onion powder, yeast flakes, salt, garlic, red pepper and half the water.  Blend until smooth.  Add the last cup of water and blend.   Pour into a sauce pan and bring to a slow simmer.  Continue to simmer until it’s a thicker consistency, being sure to stir and scrap bottom from sticking cashew meal.  (7-10 min)

TIPS: This cheese can be poured over your favorite vegetables, potatoes or pasta.  Also, omitting the red pepper makes this a ‘white’ sauce that can be poured over most any vegetable or put in a casserole.

Mexican Enchiladas

1 Tbsp oil                                                                                                             ½ onion sliced

2 cloves garlic minced                                                                                    2 tomatoes diced            

3 sweet peppers (try to use at least two different colours)             2 Tbsp chili powder

1 Tbsp cumin                                                                                                      ½ Tbsp coriander

1 tsp garlic powder                                                                                         1 tsp fine sea salt

1 cup black beans rinsed and drained                                                      Juice of 1 lime

½ cup chopped cilantro (option)                                                                1 cup grated Daiya Cheese (optional)

8 large tortillas

Mole Sauce:

1 can ground tomatoes or diced blended.

¾ cup water

1 Tbsp honey* optional

2 Tbsp chilli powder

1 Tbsp cumin

1 Tbsp carob – optional

Directions for filling:

In a dry pan, heat chili, cumin, coriander, garlic powder and salt for 3-5 minutes, or until fragrant. Set spices aside. Heat oil and add remaining vegetables. Cover lid and simmer for 5 min. Add spices (and a bit of water if you find there isn’t any water coming from the veggies). Cover and let steam for another 5 min. Add the lime juice & beans and cook for 5 more min. stirring often. Peppers should still be a little firm but not crispy. Remove pan from heat and stir in fresh cilantro.

Directions for Mole Sauce:

Add all ingredients in a sauce pan, and let simmer for 10- 15 min. Add more water or sugar as needed. This should be a thick sauce, but still one you can pour and not needing to be spread, and not bitter, but also not sweet. Remove from heat.

Assembly:

Lightly oil a 9 x 11 “ casserole dish. Lay out one tortilla, put a few spoonfuls of filling, and sprinkle with cheese. Pull one side over and tuck under filling, fold in sides and continue to roll. Lay seem down in the dish. Repeat with remaining wraps pushing them one against the other in the dish. Pour mole sauce over and sprinkle with cheese. You might want to leave a little mole sauce on the side for dipping. Bake covered at 350 F for 30 min. Serve warm, with guacamole & salsa if you like.