Vegan Low-Sal Enchiladas

I usually only make one or two at a time when I’m making a different type of enchiladas so don’t have the ingredient amounts sorted out. Ingredients are:
-365 brand flour tortillas
-chopped onions
-refried beans (make sure contain only beans, salt, water)
-rice milk or cashew milk
Spread beans on tortillas and roll up. Sprinkle onions and pour milk on top. Bake about 30 minutes at 350.


Pea Soup

1 teas safflower or sunflower oil
1 small or medium onion, chopped
10 oz bag of frozen peas
2.5 cups water
1 to 1.5 teas salt
optional: carrot or potato
Saute onion and oil for about 5 minutes, until soft. Add water and bring to boil. Add peas and salt until heated (if using carrot or potato boil until they are soft). Blend in food processor, blender, or with hand mixer.

Vegan Blondies

1 cup cashew butter
1 cup brown sugar
2 teas vanilla (or maple syrup)
2/3 cup flour (or oat flour)
1 teas baking soda
1/8 teas salt
1/4 cup rice, cashew, soy milk, or water
1/2 cup choc chips (or more)
Mix all ingredients and spread into 8×8 or 9×9 pan. Bake at 375 for about 25 min or until a toothpick comes out clean. Or make about 24 cookies – bake at 350 or 8 to 10 min