Vegan “Sour Cream” Enchiladas

Who am I even?

We sort of accidentally fell into this crazy vortex of vegetables and really simplified eating and grocery shopping and I don’t hate the side effects one bit.

So here I am, typing up my very first vegan recipe, and it just sounds weird as I read this out loud in my head. “Vegan.” LOL! I just can’t.

Anyway, here we go! AND IT WAS SO TASTY!!


I had a serious crave for Sour Cream Chicken Enchiladas. And being a serious Texan, I know how to throw some of these down without an actual recipe. However, y’all….Y’ALL…I am not a chef, and I don’t really know everything about what I’m doing yet. So don’t hate with the opinions, just enjoy this delish meal sometime. :)


This made about 8 enchiladas, in a square pan, and I filled them pretty darn full. This is pretty approximate, so just take a deep breath an embrace your inner-mexican food side and go with the flow to see how the tortillas lead you. Here’s what I did:

FIRST—preheat your oven to 425, and grease a square shaped pan (or a 9×13 if you want to make more/stuff them less, or whathaveyou).

Things you’ll need aside from the Enchiladas:

Tortillas (I used HEB’s Wheat)

Square baking dish, or other  baking dish of your choice

An oven

A stovetop

A food processor or blender

Spoons and pans and stuff


For the “Sour Cream” Sauce:

1.5 cups of Cashews, soaked for at LEAST 10 minutes (then drained)

1.5 cups of Coconut Yogurt

2 shakes of Cumin

10oz can of green chilies with their sauce

Water IF NEEDED to thin things out, but you may want to just eyeball this. No more than a quarter cup most likely-ish.


Dump all the things into your food processor, blender, etc. and BLEND THAT JUNK! Set to the side.

veggie 1

For the Filling

I chopped up:

1 cucumber

1 tomato

Half a yellow squash

(Because I had random bits of things leftover from lunch)

—And sauteed them in a tiny bit of EVOO and a WHOLE LOTTA lime, on the stove top. In the meantime, I rinsed a can of black beans, and chopped up an avocado (OH YES! I SAID IT! To go INSIDE!! It’s so good and creamy, just do it and you’re totally welcome.)  I also added a handful of Vegan shredded cheese and some giantly huge spoonfuls of the sauce and gave it a good stir, by hand.


When the filling is done, take your square pan (or whatever you are using) and coat the bottom with a thin layer of your sauce. Then, just fill each tortilla, roll it up, and dump all the rest of the creamy non-dairy sauce of joy onto all your enchiladas!


SOOO at this point, I just threw it in the oven for about 22 minutes (don’t judge me, I was also boiling corn). I read later that it’s a good idea to keep in moisture, to cover it in foil for at least half the cooking time but I definitely did not do that. Sorry, enchiladas.


I served everything with refried beans and corn. I was going to make street corn but then remembered that I am not an overachiever when it comes to dinner time, laughed, and then went on my way.  The beans were a bit heavy so I think next time I’ll slice up some fruit instead.

All in all, this was a family hit, so we will repeat this again soon.

Let me know if you make this! And if you have any other Mexican Food Recipes I should try!


#10 make homeade trail mix

we are hosting a bachelor party at the house on friday, and this was something i could make in advance that will keep until friday. in fact, it will keep for a whole week, sealed in an air-tight container.

sweet and spicy trail mix

2 1/2 cups of pretzel sticks

1 1/2 cups plain almonds

1 stick butter

1 tablespoon brown sugar

1/2 tablespoon ground mustard

1/2 tablespoon paprika

line a baking sheet with foil, and preheat the oven to 350. then, in a large bowl, combine pretzels and almonds.

on the stove top, bring the butter, mustard and paprika to a boil, all melty like and pour it over the almonds and pretzels. mix well.

pour contents of bowl onto your foil lined baking sheet, and spread out evenly, and then pop into the oven for about 10 minutes, until crispy. stir occasionally. if your oven cooks slower, i’d do 15-18 minutes. i have a gas oven and everything gets super hot, quick!

cool completely before moving to an air-tight container. the foil makes a nice way to not have to scrape a mess off your cooking sheet. :)


#1: try a new recipe (3/10)

tonight was my very first attempt (ever) at making cobbler from scratch. i have to say, it turned out to be pretty darn successful!

this is a modified (by me) recipe i got from epicurious, that was originally for peach only.

peach and blueberry cobbler

for the fruit filling:
4 large peaches cut into thin wedges or small chunks (i go with small chunks)
1/2 cup fresh blueberries
1 tbsp fresh lemon juice
1 tsp corn starch
1/4 cup sugar

for biscuit topping:
2 cup all-purpose flour
1 cup sugar
2 tsp baking powder
1 tsp salt
1 1/2 sticks of butter, cut into small pieces
1/2 cup hot water

to the side:
3/4 cup melted butter
2 generous pinches of brown sugar

cooking the fruit:
toss the peaches and blueberries, with the sugar, lemon juice and cornstarch. i used a 9×13 inch pan and it worked perfetco-ly. bake in the middle of the oven at 425 (i did 350 in a gas oven) for 10 minutes. YUM!

preparing the biscuit topping:
(okay. i made a major change here….i doubled what the original recipe called for bc my cobbler came out not as biscuity as i would have like it, so if you’d like more fruit…just half the ingredients listed above.)

stir together flour, sugar, baking powder, and salt. blend in the butter with your fingertips until the mixture resembles coarse meal. stir in the water until just combined.

remove the fruit from the oven and spoon biscuity goodness on top (it will expand some when it cooks). before your ready to throw it in the oven combine the melted butter and brown sugar you have set aside and pour on top of your delicious cobbler. bake for about 25 minutes (still at 425).


dan had his a la mode, but even without the delicious sweet blue bell, it was VERY tasty.


#1: try ten new recipes (2/10)

i made several delicious treats in honor of st. paddy’s day this year: a holiday that is held in high regard in the o’rodriguez household. :)

irish soda bread. it’s a staple of a lot of things irish, and it can be made with buttermilk or soda. i found a recipe on all recipes that used buttermilk. i think you’ll like it.

i made a loaf with white flour and one with wheat flour, and the white actually came out and tasted a lot better. here’s a picture of the bread using white flour.

i definitely recommend wrapping it overnight or at least a few hours before serving. a delicious thing you can do, to make a traiditonal irish breakfast, is take a few slices and fry them with a little olive oil or butter in the skillet.

add a runny egg and a vinaigrette soaked tomato (perhaps some cheese) on top and you’ve got yourself a serious treat!


#1: try ten new recipes (1/10)

i have never attempted to make bbq anything before, not even chicken! which sounds easy enough, and let me tell you–thanks to mr. crockpot, it is! here’s what i did.

slow cooker bbq beef

2-3 pounds of chuck roast
8 ounces of bbq sauce
1/2 cup chopped onion
1/3 cup brown sugar
2 cubes of chicken bouillon (you can totally use beef, i only had ck)
1 1/2 teaspoons chilli powder
1 teaspoon garlic salt
1 teaspoon mustard powder

place roast in the crock pot. in a separate bowl combine all the other ingredients you see listed above and mix well. pour sauce over chuck roast and set to ‘low’ for eight hours.

it is so tender, it will just fall to pieces!!

i served mine on a wheat bun, alongside potato salad and baked beans. don’t forget the onions and pickles!

we were blessed to have our friends curtis, paige and brooke over to share this feast. it’s always better with friends! enjoy!

a little comfort food

okay, friends. i have noticed lately that ALL my posts are about recipes. HA! i can’t let the desire for variety keep me from sharing this delicious treat we had last night. it was like a big casserole dish of comfort food goodness.

my sister and brother in law, mary and jason, came over with my amazing niece, issy, along with some of our newer friends, tristan and melissa. so with six of us eating i needed something that would feed us all in a big dish, since our guests were providing salad and dessert.

another one of teresa’s amazing recipes surely did the trick! i made a few alterations (her recipe calls for pasta but i used rice instead. it also calls for poppy seeds, but since i had a guest who couldn’t have them, they were omitted). here’s the altered recipe.

chicken casserole

1 box instant white rice
2 pkgs chicken breast chunks, boneless
1 can cream of mushroom soup
1 can cream of chicken soup
8 ounces of sour cream
1 sleeve of crushed ritz crackers
1 stick of melted butter

bake the chicken for 30 minutes, in a little bit of olive oil, about 1/4 c of water and a little salt and pepper, on 350 for about 35 minutes. while this is in the oven, prepare the rice according to the directions, and pour rice, the two cans of soup, and sour cream into a large bowl. when the chicken is done baking, cut the pieces into bite sized, and add to the bowl. stir well, and put in a large 9×13 baking dish.

at this point, the dish can be frozen for future use, or refrigerated for a day or so if you are making things in advance.

when you’re ready to bake, heat your oven to 350. crush up one sleeve of ritz crackers and mix with a stick of melted butter. pour cracker/butter mixture on top of your casserole and bake for about 30 minutes, or until bubbly.

we licked the bowl and serving spoon clean…it was so delicious! i hope you enjoy this, too!

champagne brisket and the diva dash

my friend teresa, sent me a bunch of amazing recipes a week or so ago, and i tried my first one on tuesday: champagne brisket. it turned out beautifully!

the recipe was originally for roasting in the oven, but since i needed it to be ready when i got home from work, i altered it a bit, and cooked it in the crock pot, along with the veggies. here’s how it went down.

champagne brisket

1 large trimmed brisket
2 cups champagne
1 cup water
2 cloves garlic
1 pkg mushrooms, sliced
1 bunch green onions chopped
1 stick of butter
salt and pepper to taste

the night before, salt and pepper the brisket and place it in a baking bag. (since i did mine in the crock pot, i put it in the pot.) add 2 cups of champagne and 1 cup of water, along with cloves of crushed garlic. seal and refrigerate overnight. (i totally didn’t have any garlic so i used garlic salt and pepper.)

the next day heat the oven to 325 degrees .make some holes in the top of the cooking bag to allow the steam to escape. place the cooking back in a roasting pan and cook for 4 to 4 1/2 hours. let rest till cool enough to handle. drain juices from the mean and skim off the fat.

in a large skillet, melt on stick of butter. saute the copped green onion with lots of black pepper. add sliced mushroom and saute till brown. add the defatted juices from the brisket and thicken with 1 tablespoon of corn starch dissolved in a small amount of cold water. taste for seasoning, and add salt and pepper as needed. pour over sliced brisket. extra gravy can be served over mashed potatoes, too.


now, because i did mine in the slow cooker, i added the mushrooms, onions and butter to the brisket before turning the crock pot on. also, i drained most of the champagne out of there. i put it on low for about 8 hours, and for the last 45 minutes, transferred to the oven. this gave it a slightly crispy and wonderful outside. here’s a pic of the final product.

in other news, i have not yet established my work out regime, though battling the flu/cold/whatever it was this week certainly didn’t help. i have also yet to dive into ephesians purposefully. hopefully next week i will better report on these two. :)

however, i DID sign up for a 5K in april, called the diva dash! 3 miles of running and obstacle tackling. it’s for women only, and i’ve recruited several people to sign up with me. it should be a LOT of fun!

you get a lot of swag with this race, not to mention lots of luna bars (naturally), beer, diva SHAPE socks, and a sweet diva medal at upon completion of the race.

i’ll keep you posted on how the training is going. thanks for reading!