I don’t use recipes except in baking, so please trust your own tastes and judgment and, of course, if you’re doing dairy, feel free to use shredded cheese of your choice instead of the cashew cream…
Cashew Creme:
Soak about four cups of cashews in purified water for at least 8 hours (for ease, I soak them in the food processor since that’s where they’ll end up anyway)
Drain but keep the water, leaving about a cup worth in the cashews
Add the juice of 1.5 lemonsAdd at least a few teaspoons of good salt
Puree until a thick but creamy consistency, adding water for creaminess, lemon and salt for flavor as desired
Roasted Sweet Potato:
Dice the sweet potato with the peel on for nutrients
cover in healthy oil or lard
salt, pepper and chipotle pepper to your heart’s desire
Roast for 40 minutes in a single layer on 435 or until browned and soft
Leave the oven on, you’ll use it again
Sauteed Veg:
Sauté any veg you like — my favorites are onion, carrot, mushrooms, peppers, and leafy greens
Use healthy oil or lard and salt, pepper, and chipotle pepper spices or other flavors you like in “mexican” food
Meat:
Cook any meat you like in any way you like it with similar flavors to those you’ve used in the other applications, like salt, pepper, and chipotle
Add lime and cilantro for funsies, too
When I’m not doing meat, the rest of the contents suffice OR it is really yummy to soak tempeh in Enchilada sauce and use that
Chop a butt load of cilantro to use as well…
You’ll be using about 16 oz of enchilada sauce or more….
Now it’s time to layer it all together.
Grease your pan with lard or healthy oil
Pour most of your enchilada sauce into a bowl large enough to accommodate sweeping through your chosen tortilla (I use grain free, low carb but you can do any tortilla you like)
Layer tortillas dipped in enchilada sauce covering the large baking pan you’ve chosen to use
Put down a layer of cashew cream, using half the cashew cream you made
Put down a layer of the roasted sweet potato
Put down a layer of the sauteed veg
Put down a layer of meat
Pour whatever you believe will be the extra enchilada sauce you have without completely drowning the whole affair
Put down the rest of the cashew creme
Put down yet another layer of enchilada sauce dipped tortillas
Bake again, this time for at least 20 minutes — you’re really just going for getting it all to bubble a little and simmer together, everything’s obviously already cooked.
Serve with the cilantro garnish, an avocado, your favorite salsa, or whatever else you like. Enjoy!
Wowzers... you missed your calling Chef Rogue. Beeutiful photos too.