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Sweet Potato Soul

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I'm Jenne Claiborne! Join me in my kitchen and learn how to create delicious, healthy, and easy-to-make vegan recipes! In addition to the tantalizing vegan goodies, I also share my tips for living a healthy plant-based life. If you want to eat better, have more fun in the kitchen, learn to cook, get healthy, lose weight, improve your digestion, have clear skin, boost your energy, and feel more confident, then you are going to love Sweet Potato Soul. In the videos you'll see how easy it can be to eat a vegan diet that is incredibly delicious, nutritious, and beautiful. In my channel I will show you how to make fantastic vegan breakfast, vegan desserts and baked goods, vegan holiday recipes, vegan salads, easy vegan meals, 5 ingredient vegan meals, and exotic vegan dishes from around the world. In my Q&A videos you'll learn things like how to get enough protein as a vegan, how to get beautiful skin and hair, and how to lose weight as a vegan. Subscribe to my channel!

13 Mar 2017 at 9:15pm
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🙌🏾 Vegan Chilaquiles recipe below 🔥

Buy Jessica Murnane’s One Part Plant Cookbook

and follow her using the following links…





makes 4 servings

for the cilantro cream

1/2 cup raw cashews, soaked in water for at least a few hours (overnight is best) drained

1/4 cup cilantro

2 tablespoons fresh lime juice, or to taste

1/2 cup water, plus more if needed

pinch of sea salt

for the rest:

3/4 cup veggie broth, plus more, if desired, for sautéing

olive or coconut oil for sautéing, if desired

1/2 medium onion, diced (about 1 cup)

dash of sea salt

1 (28-ounce) can crushed tomatoes

2 garlic cloves, chopped

1 chipotle pepper in adobo sauce

1/2 jalapeño, seeded and chopped

1 cup cooked pinto beans or black beans, drained and rinsed if canned

12 (8-inch) corn tortillas, cut into 8 pieces

topping ideas:


hot sauce

cilantro and onions

diced pepper or tomatoes 🍅

Preheat oven to 350 degrees.

To make the cilantro cream, place all the ingredients in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the power of your blender. Add more water as you go if needed. Taste and add more salt or lime juice if desired. Pour the cream into a small bowl and rise your blender—you’ll be using it again soon.

To finish the dish, heat a few tablespoons of veggie broth or a glut of oil in a large skillet over medium. When the pan is hot, add the onion and salt and sauté until the pieces are soft and translucent, about 5 minutes.

Combine the tomatoes, veggie broth, garlic, chipotle, and jalapeño in a blender and blend until the mixture is smooth. Pour it into the pan with the onion and bring it to a boil. Reduce the heat and simmer for 10 minutes.

While the sauce is simmering, spread the tortilla pieces on a baking sheet and bake for 5 to 15 minutes, until they begin to dry out and start to curl on the sides. If you aren’t able to spread all the chips on your sheet, do them in two batches or use two sheets. You can also spray the tortillas with a little olive oil for extra crispness.

Stir the beans into the sauce and simmer on low for a few more minutes. When you are ready to serve, stir the chips into the sauce—but only when you are ready to serve! You don’t want them to get too soggy—you’re aiming for a combination of soft and crunch. Serve the chilaquiles warm, topped with cilantro cream and your chosen toppings.




Thanks for watching!! Make sure to subscribe to my channel. New videos every week ✌🏿❤️ @sweetpotatosoul

For great free vegan recipes and inspiration visit:

Keep in touch!!






"O Caminho do Bem" by Tim Maia

"Sock It to em Soul Brother" by Bill Moss

"Fever" by Essence

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