When I first began researching vegan recipes – I happened to find this amazing blog – Oh She Glows by Angela Liddon. I don’t doubt that you have already visited or follow it, because it is amazing! If you haven’t checked it out – don’t wait. Her recipes are amazing, her photography gorgeous, and she has a wide variety of dishes that are perfect for any occasion. She recently published The Oh She Glows Cookbook and it was the very first vegan cookbook I owned. Of course I sent the preorder link to my husband, and as the wonderful man that he is – it was delivered promptly upon release.
The first day I got the cookbook I went through and marked pages with post it notes – all of the recipes I was dying to try immediately. Of course half of that book is marked! And that doesn’t mean I don’t plan on making every recipe, it just meant that I was exhibiting self control. (sounds good?)
What grabbed my attention about these enchiladas was the avocado-cilantro cream sauce. I am not big on avacados, but I am trying. I also dislike cilantro. The smell of it is just so strong. But, as with anything else, I just see it as a challenge. I WILL love avocados. I swear. I mean I love them when they make delicious vegan chocolate icing, or pudding. But I can’t get into the straight up green avocado. The thing is, the picture she shared for the recipe made that avocado-cilantro cream sauce look amazingly delicious, and I couldn’t wait to try it!
So let me tell you – I loved the sauce. I did. I can’t deny it. I might even try avocado raw again, but let’s not get all crazy. One step at a time.