Baby planning…don’t worry, this is not an announcement.

April 3rd, 2009 · Lisa · Fun with Friends, nut-free, Recipes, Savory · Comments
There will soon be another teany tiny vegan goddess in the world. My good friend is due in just over a month. In anticipation of this wonderful event I have started to create a pile of vegan food for my friend’s freezer. I want to be sure that when she is exhausted and hungry she can turn to the stockpile of nutritious delights.
Here is what I have so far:
Tropical Pumpkin soup (Vegan Latina-to come in 2010)
Juice pulp muffins (Get it Ripe)
energy bars (Vive le Vegan)
whole wheat pizza dough (Peter Reinhart’s recipe)
sourdough rolls
Last week a couple of us got together to create 2 casseroles, 2 huge soup batches and some more baked goods. It was a great little gathering of community love and support.

Check out the bounty!

I made raw sushi (with a ginger and almond pulp spread, asparagus and portabello mushrooms), salad rolls (smoked tofu, brown rice noodles, carrots, cucumber and cilantro), a miso and an almond butter dipping sauce, for the lovely ladies to much on while we cooked.

We created:
Spinach coconut soup (Moosewood)
Masala root soup (Voluptuous Vegan)

Squirrely Scones (Vive le Vegan)
Stork Muffins (Vive le Vegan)
Lavendar Chocolate Chip Cookes (Extraveganza)
Quinoa fennel casserole (Vive le Vegan)
Black Bean Enchiladas of Love (my recipe-at the end of this post)

Check out my girlfriend posing with her baby belly and all of the food ready for her freezer.

If you have any further suggestions for stocking a freezer in anticipation of a new arrival please let me know.

Black Bean Enchiladas of Love

2 tbsp olive oil
2 onions, chopped
4 cloves of garlic, minced
2 tsp ground cumin
1 tsp cayenne pepper
2 tsp apple cider vinegar
1 tsp salt
4 cups canned black beans
6 whole wheat tortillas
1 tsp olive oil
2 bell peppers, chopped
1 tsp cumin
1 garlic clove
1 avocado
½ a jar of salsa

Preheat oven to 375 degrees.
Heat oil in a pan over medium-high heat. Add onions and sauté until lightly browned. Add garlic, cumin, cayenne, vinegar and salt. Simmer for 5 minutes.
In another saucepan over medium heat, sauté the peppers in the olive oil and add the spices. Roughly mash black beans by hand or in a food processor.
Add black beans to onion mixture, stir and cook for 2 minutes, until heated through.
Spread out the tortillas and divide the black bean and pepper mixture among the 6 wraps. Add a tbsp of salsa to each wrap. Roll up the tortillas and place on a baking sheet.
Bake the enchiladas for 10-15 minutes until they firm up and start to brown at the edges. Remove them from the oven and divide them amongst your guests. Top each enchilada with more salsa and serve with slices of avocado on the side.


  1. Posted April 3, 2009 at 2:43 pm

    The photos turned out as well as I assume the food did! I’m not feeling hungry for those delicious almond makis….

  2. Posted April 3, 2009 at 3:10 pm

    That sushi looks great, as do your enchiladas! She’s lucky to have a friend like you and the others who created all this wonderful food. 🙂

    For me, burgers or tofu/nut loaf slices in the freezer are a great thing to have on hand when I’m hungry and want something that’s quick to defrost. And you can always crumble them into pasta sauce!

  3. Posted April 4, 2009 at 5:47 pm

    Fantastic suggestion Ricki. I didn’t even think to make a nutloaf. I may have to bring one along on my “welcome home baby” visit.

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