Type what you have

Ingredients

• ✓ coconut creamer
• coffee
• banana
• almond creamer
• coconut oil
• cocoa powder
• stevia

Instructions

1. 1 Fill an ice cube tray with coffee and freeze 4 hours or until completely frozen. Reserve remaining chilled coffee.
2. 2 In a blender, place 1 cup coffee ice cubes along with 3/4 cup chilled coffee, banana, creamer, coconut oil, cocoa powder, and Stevia In The Raw. Blend until smooth.

By In The Raw

Ingredients

• ✓ coconut creamer
• cooking spray
• pasilla chile cooking sauce
• water
• liquid aminos
• garlic powder
• onion powder
• browning and seasoning sauce
• texturized vegetable protein
• nutritional yeast
• avocado
• mozzarella-style vegan cheese
• nutritional yeast
• blue corn tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a baking dish with cooking spray.
2. 2 Stir 3/4 cup pasilla sauce, water, aminos, garlic powder, onion powder, and browning sauce together in a microwave-safe bowl. Heat in the microwave until warmed through, about 1 minute. Pour in TVP. Stir gently and let sit until TVP has softened and absorbed all the liquid.
3. 3 Pour coconut creamer in the bottle with the remaining pasilla sauce; add nutritional yeast. Cover with the lid and shake well to make the crema. Pour a few tablespoons of the crema over the bottom of the prepared baking dish; swirl the dish to coat the bottom.
4. 4 Cut avocado into at least 12 slices. Stir vegan cheese and 2 tablespoons nutritional yeast in with the TVP. Spoon TVP mixture onto a warm tortilla; add 1 slice of avocado. Roll up the tortilla and arrange in the baking dish. Repeat with remaining filling and tortillas. Pour remaining crema on top. Cover loosely with aluminum foil.
5. 5 Bake in the preheated oven until enchiladas are heated through, about 30 minutes.

By Kristen Flowers