Vegetarian enchiladas make a healthy and satisfying meal. Image Credit: Julia Mueller

Looking for a fresh Mexican-inspired dish that's simple to prepare and fun to share with friends or family? Look no further! Authentic Mexican enchiladas typically use corn tortillas and are filled with meat or cheese. This nontraditional vegetarian approach to enchiladas is a lighter alternative that is both healthy and filling. Use your favorite vegetables for this simple and satisfying dish.

Video of the Day

Things You\’ll Need

• 3 tablespoons olive oil

• 1 large sweet potato, peeled and chopped into 1/2-inch pieces

• 1 medium yellow onion, finely chopped

• 1 large bell pepper, cored and chopped

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1 /2 teaspoon sea salt

• 5 ounces baby spinach

• 1 cup canned black beans, drained and rinsed

• 6 to 8 medium-sized flour tortillas

• 2 (10-ounce) cans red enchilada sauce

• 1 1/2 cups pepper jack cheese, grated

Step 1: Saute the Vegetables

Add the olive oil, chopped sweet potato and onion to a large skillet, and heat over medium-high. Saute, stirring occasionally, for 8 minutes.

Saute over medium-high heat. Image Credit: Julia Mueller

Add the bell pepper, ground cumin, chili powder and salt. Saute, stirring occasionally until vegetables have softened, about 10 to 12 minutes. When the vegetables begin drying out or sticking to the skillet, reduce the heat to medium and add a few tablespoons of water to help steam and cook the vegetables.

Add a little water to the vegetables if they begin to stick. Image Credit: Julia Mueller

Add the spinach and black beans to the skillet. Cover and cook 2 to 3 minutes, until spinach is wilted.

Cover the skillet to wilt the spinach. Image Credit: Julia Mueller

Remove from heat, and set aside until ready to use.

Set vegetables aside Image Credit: Julia Mueller

Step 2: Prepare the Baking Dish

Heat the oven to 350 degrees F.

Pour about 1/4 to 1/3 cup of the enchilada sauce in the bottom of a 9-by-13-inch casserole dish, and spread evenly to coat the bottom.

Coat casserole dish with enchilada sauce. Image Credit: Julia Mueller

Step 3: Dip the Tortillas

Pour 1 cup of the enchilada sauce in a large-mouth bowl or deep plate. Dip both sides of a tortilla in the sauce, ensuring the whole tortilla is coated.

Coat both sides of a tortilla in enchilada sauce before filling. Image Credit: Julia Mueller

Step 4: Stuff the Tortillas

Add filling to the center of the sauce-coated tortilla, and then wrap the filling in the tortilla by rolling it up. Repeat the dipping and filling process with all of the tortillas.

Fill the tortillas with sauteed vegetables. Image Credit: Julia Mueller

Step 5: Transfer to the Casserole Dish

Place the stuffed tortillas in the prepared casserole dish. Make sure the tortillas are situated close together. Pour enchilada sauce over the stuffed tortillas, reserving a small amount of sauce for serving.

Fill the casserole dish with enchiladas. Image Credit: Julia Mueller

Sprinkle with cheese, and place on the center rack of the preheated oven.

Sprinkle enchiladas with grated cheese. Image Credit: Julia Mueller

Step 6: Bake

Bake Enchiladas for 20 to 30 minutes, until the cheese has melted and begins turning golden-brown.

the Bake enchiladas until they turn golden-brown. Image Credit: Julia Mueller

Allow the enchiladas to cool slightly before serving with beans and rice.

Serve enchiladas with your favorite side dish. Image Credit: Julia Mueller

Tip

Make this dish gluten-free by using corn tortillas instead of flour tortillas.

Substitute pepper jack cheese for cheddar, or experiment with other cheeses of choice.

You can replace the sweet potato with 2 large red potatoes if you prefer.

If you follow a vegan diet, you probably know all about the vegan hacks at Taco Bell. They offer an awesome variety of vegan-friendly options. This includes the Crunchwrap Supreme, a fan favorite that's been around for more than decade. However, with vegan staples like cashew cheeze and tofu, you can make an even better version at home. Read on to learn how to make your newest favorite dish.

Video of the Day

Cashew Cheeze

Things You\’ll Need

• 1 cup chopped cashews

• 1/2 cup non-dairy milk

• 4 tablespoons nutritional yeast

• 1 tablespoon taco seasoning (optional)

• Water

Step 1

Soak the cashews in water for at least 4 hours. Make sure everything is completely submerged in water.

For best results, soak the cashews for 6 to 8 hours or overnight. The longer you soak them, the better.

Step 2

In a food processor, combine the soaked cashews, nutritional yeast and taco seasoning, if using. As the ingredients blend together, slowly add the non-dairy milk.

Step 3

Process the ingredients until it reaches your desired consistency. If necessary, add more non-dairy milk, 1 tablespoon at a time. This will help thin out the cheeze.

Give it a taste. If needed, add more nutritional yeast or taco seasoning.

Tip

For a tangy flavor, add a splash of lemon juice or a dash of garlic powder.

Tofu Taco Meat

Things You\’ll Need

• 14 ounces extra-firm tofu, drained and pressed

• 4 tablespoons olive oil

• 1 packet taco seasoning

Tip

Tofu retains a lot of moisture, so it's a good idea to press it before cooking. To do so, lay the tofu between two sheets of paper towels. Place a cutting board on top. Next, weight it down with a heavy pan or cans. Wait for at least 30 minutes.

Step 1

Break apart the tofu.

Step 2

In a pan over low-medium heat, warm the olive oil. Cook the chopped tofu for 10 minutes. Use a spatula to break it up into smaller crumbles.

After 10 minutes, add the taco seasoning. Toss until all of the tofu is coated. Cook for another 10 to 12 minutes, mixing occasionally.

Vegan Copycat Crunchwrap Supreme

Things You\’ll Need

• Large soft tortillas

• Small soft tortillas

• Tostada shells

• Tofu taco meat

• Refried beans

• Shredded lettuce

• Chopped tomatoes

• Nacho cheeze

Step 1

Place a large soft tortilla on a flat surface. Spread 1 tablespoon of refried beans on to the center. Add 1 tablespoon of tofu taco meat on top.

Step 2

Place a tostada shell on top of the tofu.

Step 3

Add a layer of nacho cheeze and about 1/4 cup of lettuce and chopped tomato.

Step 4

Finally, add a small soft tortilla shell. This will keep the ingredients in place.

To construct the Crunchwrap, hold the edge of the large tortilla. Bring it toward the center to create a fold.

Step 5

Continue folding in the edge. Fold as tight as possible.

Step 6

Work your way around the Crunchwrap until it is completely sealed.

Step 7

With the seam side facing down, place the Crunchwrap in a lightly greased pan. Cook over low heat for 2 to 3 minutes or until golden brown. For a crispier tortilla, cook for another minute or so.

Flip over the Crunchwrap and cook for 2 to 3 minutes.

Tip

This homemade Crunchwrap can also be toasted on a panini press.

Your vegan Crunchwrap is ready to eat. Enjoy it with a side of salsa, guacamole or vegan sour cream. You can also add cilantro or hot sauce.

Don't be afraid to experiment with this recipe. For example, you can use whole black beans or kidney beans in place of refried beans. Instead of tofu, you can use vegan meat crumbles. A vegetarian taco meat recipe made of cauliflower, mushrooms, and quinoa also works well. The possibilities are endless!

Things You\’ll Need

• Old newspaper

• Thick gloves

• Protective glasses or goggles

• Walnuts

• Hammer

• Garden hose or bucket

• Nutcracker

• Vice

• Sealable plastic bag or airtight container

Walnuts come in different varieties and are highly versatile.

Walnuts come in different varieties; there is the black or American walnut, and the Carpathian, Persian or English walnut. The black walnut has a much tougher husk than the Carpathian walnut, so much so that people have been known to drive their cars over them just to break them open. The black walnut also has a much stronger flavor, but both varieties of walnut can be used in baking, on salads and in desserts. The walnut is a versatile ingredient to add to your kitchen cupboards, and cured walnuts have the additional benefit of being long lasting.

Video of the Day

Prepare

Step 1

Walnut husks need to be removed before curing.

Cover your work surface with old newspaper and put on gloves and protective glasses. Walnut husks contain a brown dye that stains, so protect your surfaces and your hands.

Step 2

Take off the husks of the walnut by rubbing with your hands or using the side of a hammer. Black walnuts are much tougher, and you may need to use some force to remove the husks.

Step 3

Rinse the nuts either outside using a garden hose or in an old bucket; dye will still be on the nuts so this will get rid of it. Let the nuts dry.

Cure

Step 1

Cure walnuts before shelling.

Place the nuts in a cool, dry place to dry out. Stack them only two or three layers deep so that there is plenty of air circulating for them to dry well.

Step 2

Leave the nuts to cure for four weeks. Do not allow any direct sunlight into your curing space.

Step 3

Take out a sample nut and test. If the shell breaks easily and makes a sharp cracking sound the nuts are ready. If not leave for another week and sample again.

Shell and Store

Step 1

Once cured and shelled, walnuts can last up to nine months in the fridge.

Moisten your walnuts before you shell them; this stops them from shattering and you are more likely to end up with whole nuts. Soak them in hot water for 24 hours, drain them and soak them again for two hours.

Step 2

Use a nutcracker to remove the shells, if the shell does not yield use a vice to take off the shell. If you do use a vice, do this slowly and gently so as not to shatter the nutmeat.

Step 3

Place all your shelled walnuts in a sealed plastic bag or airtight container. The nuts can be stored in the refrigerator for up to nine months and frozen for up to two years.

Tip

Airtight storage jars can be bought from home and garden stores. Use the attic, cellar (if it's not damp) or airing cupboard to cure your nuts.

Warning

Do not use sharp knives or other sharp objects to remove husks or shells from nuts; this is a dangerous practice and you could be injured. Do not put walnut husks to compost as they contain chemicals harmful to other plant life.

Hula dancing is a typical activity at a Hawaiian luau.

A luau is a traditional Hawaiian feast featuring food, dancing and celebrations. The word luau comes from the taro plant which is used often in Hawaiian food and culture. Luaus are held for birthdays, graduations, weddings and other special occasions. The main feature of a luau is usually one or more pigs slowly roasted in the ground, as well as a variety of seafood, fruit and vegetables. Hula dancing is sometimes included for entertainment at the event.

Video of the Day

Poi

Poi is a purple-gray paste made from pounded taro root and water mixed together to form a paste. Taro is a nutritional plant that has many uses in Hawaiian cooking and culture, so it makes sense that this dish is ubiquitous with luau feasts. Poi can be purchased at many international stores in the U.S. in powdered form; it just needs to be mixed with water until it reaches the desired consistency.

Sweet Potatoes

Sweet potatoes grow throughout Hawaii, so they are often included on luau menus. Hawaiian sweet potatoes often have purple centers instead of the usual orange, which gives them visual appeal on a luau buffet. The recipe for Hawaiian sweet potatoes is simple; they are just washed and baked before being brushed with butter and served. Sweet potatoes need to cook for approximately 30 to 40 minutes in a 350-degree Fahrenheit oven.

Pickled Onions

At ancient Hawaiian luaus many years ago, barrels of pickled onions were often served to guests. This tradition continues in the culture today. The onions are sliced and placed into a glass jar with a seeded, green bell pepper, salt, water, vinegar and red pepper flakes. When covered and refrigerated overnight, the onions develop a slightly salty, spicy and pickled flavor that accents rich, fatty meats, such as pork and flank steak.

Other Options

Other vegetable items that are prominent at luaus include potato salad, spinach salad and green salad. Greens are tossed with cherry tomatoes and carrots. Potato salad is sometimes made out of baked, sweet potatoes that have had time to cool down. A carrot and cucumber salad is made out of julienned vegetables mixed with dressing. Salads are often dressed with ranch, thousand island or papaya salad dressing.