The Nancy Brew blog has posted lots of caffeinated goodies but today we are going to review something a little different - a vegan dish! My boyfriend and I decided to try out a vegan lifestyle a couple weeks ago and we have remained vegan for the most part (we give ourselves a day or 2 off every now and then). Tonight I was cooking for him so I decided to research a fun vegan recipe - enchiladas. I found a recipe here. I have never made enchiladas let alone vegan ones but I was ready to challenge myself.
(Side note: “Retrospective” - for IBM I am currently working through a variety of Agile trainings so I am using this Agile term!)
I couldn’t find butternut squash so I used yellow squash instead. It worked out satisfactory but I would have rather used a sweet potato if I couldn’t find the butternut squash since the butternut squash has a little sweetness to it.
I would have reduced the amount of cumin I used in the sauce since the spice is overpowering so I would recommend to lower the cumin ratio. I also didn’t add any cumin to the squash in the pan step.
For the cashew cream, since I am a lover of sauces, I ended up using a lot more cashews and it turned out excellent!
Date of Creation April 2, 2019
Created Vegan Squash Black Bean with Cashew Cream Enchiladas
Overall - B-
Items below are rated on a scale from 1 to 5 (1 being the lowest and 5 being the highest)
Presentation - 5 (I got my cream swizzle down!)
Taste - 3 (Too much cumin and needed the sweetness of the butternut squash)
The green cashew cream sauce was a delightful balance to the enchilada red sauce
Three Fun Facts about Me (why not?)
I was born in Erie, Pennsylvania alongside my twin, Janetta. My twin is an empowering, smart super pharmacist! I am also a Managing Consultant at IBM.
I graduated from Carnegie Mellon University with a degree in Economics and Statistics.
I adore dancing. Hip-hop is my all-time favorite!