Recipe: Enchilada Sauce

Enchilada sauce is a must have for any Mexican/Spanish themed dinner.  However, sometimes I may not have any on hand and I can’t get to the store quick enough before dinner.  Plus you never know what is in those canned versions.  Most times they are full of tons of sodium and other things that may not be pleasing to ones lifestyle.  So here is my go-to recipe to complete my delicious enchiladas and to cover my mouth watering burritos.  This one I know will not only be healthy but delicious as well.

Vegan Enchilada Sauce

  • Servings: approx 24 ounces
  • Difficulty: easy
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3 cups vegetable broth (make your own here)
1/4 cup tomato paste
1/4 cup flour (use all-purpose, whole grain or gluten-free)
2 Tbsp. olive oil
2 tsp. cumin
1/2 tsp. chili powder (mild)
1/4 tsp. garlic powder
1/4 tsp. onion powder
½+ tsp salt

Optional depending on your taste you can add or subtract any of these additions: cayenne pepper, ground chipotle, smoked paprika, Bakon, oregano etc.


In a small bowl add your flour and desired spices, mixing thoroughly.

In a small pot, heat your oil until warm, over low heat.  Add your flour and spices, whisking continuously until there are no clumps remaining.

Next, add your tomato paste and vegetable broth. Continue to whisk until smooth.

Simmer for about 10 minutes, or until thickened.

Pour and enjoy!

God Bless,

The Family Blueprint

“Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.” – 1 Corinthians 10:31

Recipe: Vegan Broth Seasoning Powder

As I stated in a previous post, I was on a 40 Day Back to Eden journey which consisted of stepping into the unknown as far as dietary consumption was concerned and learning a new healthier way of life.  As foods began to be reintroduced back into our diet in their order of complexity, so did some seasonings, but not all.  One seasoning that wasn’t permitted on the journey that my family absolutely adores was McKay’s chicken style seasoning.  With this devastating blow I knew I had to find a replacement.

I scoured the internet and attempted many “chicken” style seasoning recipes but none compared nor satisfied my taste buds desire.  When I finally made up in my mind to stop attempting to imitate the seasoning, I went on the hunt to find something different.  The next best thing for me was to find a homemade broth recipe in powder form,  it was literally by the grace of God that I stumbled across a delicious one by Super Veggie Mom.  I didn’t have all the ingredients, but I did have most, and let me tell IMG_7335-1you, this recipe became an instant hit and has become a stable seasoning to have in our home for everything!!!  At least for me and my dietary consumption, this has replaced my beloved McKay’s chicken style seasoning for the good.
I pray you all enjoy as much as we do.

Homemade Vegetable Broth Seasoning

  • Servings: makes 2 Cups
  • Difficulty: easy
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2 cups Nutritional Yeast
½ cup sea salt
2 tbsp onion powder
1 tbsp turmeric
2 tsp dried dill weed
2 tsp marjoram
1 tsp celery seed
1 tsp basil
1 tsp powdered thyme
1 tsp smoked paprika
1 tbsp dried parsley


  1. Place all the ingredients,except the parsley, in a blender.  Blend thoroughly until everything is powdered together (approximately 1-2 minute)
  2. Next, add parsley and pulse to chop and mix.
  3. Store in an airtight container indefinitely.  I store all my seasonings in the fridge to prevent clumping in our humid environment.
  4. Side Note:  To use this seasoning as a vegetable broth, simply combine 1 tsp of powder with 1 cup of water.  It is absolutely delicious in soups, on vegetables, baked potatoes, popcorn the list goes on and on 🙂

God Bless,

The Family Blueprint

“Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.” – 1 Corinthians 10:31

Recipe: Homemade Almond Butter

I feel like I was having withdrawals from not being able to write on this blog in quite some time.  While my husband and I do update our facebook page daily with things, I haven’t really been able to sit and write anything for quite some time.  For so many reasons, I am so excited to get into them in a separate post.  One reason was because I decided my family and I needed to do a revamp in our lifestyle, and realized we were missing something in our lives.  Which is why I enrolled us all into a 40 Day back to Eden Journey.  I can’t wait to tell you all about it!!

During my 40 days (which ends this week), we basically did a raw/natural plant based food diet.  While I did have an “ordinary” plant based food diet, this journey opened my eyes to a new way of life.  Like making things like almond butter from scratch, and pancakes not from regular all-purpose or whole wheat flour.  My mind has been opened to step out of the rigid box I was in when it came to feeding my family.  I can’t wait to share all my new recipes that God has given me to share with you all!!

Homemade almond butter is my family’s newest love!!!  So quick, easy, and delicious that it goes so quickly.  We are in love!!!  As long as I can buy almonds from the store, have an oven to toast, and a high-powered blender, I will no longer buy pre-made peanut butter, cashew butter, almond butter or any other butter any store has to offer.

I know there is a big debate about to soak or not to soak the nuts prior to consuming.  I have scoured the internet and saw that its easier on your digestion to soak all nuts prior to consumption.  However, if you do decide to soak them prior to making any nut butters you will either have to dehydrate them (if you have a dehydrator, I of course do not) or toss them into the oven for a bit longer than your normal roasting time of 6-10 minutes, watching ever so closely of course not to burn them.  The longer you roast them, however, they will begin to lose their nutritional value. I attempted to soak my almonds on an attempt prior to making some almond butter, however, I clearly didn’t roast them long enough, I suppose, and ended up with this yummy fluffy almond flour that NEVER turned to butter after nearly 50 minutes of blending with my Ninja.  I gave up on this attempt.  However, this almond flour was definitely more soft and air-y than the expensive store bought coarse almond meal/flour I bought

almond butter
unsuccessful almond butter trial turned fluffy almond flour 🙂

It ended up making delicious almond flour pancakes with no added flour, baking powder or baking soda, but a few added ingredients


almond flour pancakes
unsuccessful almond butter trial turned fluffy almond flour pancakes 🙂

Now on to my almond butter recipe, which is the real reason for today’s post

almond butter

Vegan Almond Butter

  • Servings: makes 1 cup
  • Difficulty: easy
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1 cup almonds
dash sea salt

*if sweetness is desired, 2-3 tsp of either: brown sugar, maple syrup, agave, coconut sugar or even honey (for my non-vegans) would be delicious additions


  1. Roast almonds prior to blending, preheat your oven to 350 degrees, and place your desired amount of almonds on your baking sheet in a nice thin layer.
  2. *Roasting the nuts adds flavor, it also cuts down on the blending time when attempting to make the butter.

  3. Roast almonds for 5-10 minutes. You will smell the delicious aroma of roasted almonds and they will turn a rich darker brown. Stay near the oven, because they can burn rather quickly.
  4. *Best to line with parchment paper prior to baking, I have done it on just foil, but after I removing them from the oven I heard little “popping” sounds like they were still sizzling. No, real worries though 🙂

  5. Allow the almonds to cool for a few minutes.

  6. Place almonds in your high powered blender or food processor and blend for 10-20 minutes. (I use a Ninja that works beautifully)
  7. SIDE NOTE: Best to stop every so often to scrape the side of your chosen machine and smash the blended almonds down to the bottom for even blending.

  8. Once you see its smooth and delicious texture taking shape add a few sprinkles of sea salt and blend for even distribution.

  9. Lastly, enjoy!!!

Then that’s it you are finished!!!!  Make sure to store it in a mason jar or any glass container (I use an old salsa jar) and place it in the refrigerator, on the door preferably.  So simple, quick and easy.  The longest it has ever taken me aside from that failed attempt I mentioned previously was 20 minutes from start (roasting) to finish (butter in bottle).

This was the amount from 2 cups of almonds

My kids were not too fond of plain almond butter, so I have tried it with added sweeteners (honey and maple syrup).  If you add any additions like a sweetener or an oil, I have read the “butter” can go rancid faster (after approximately 2 weeks) seeing their are no preservatives.  My almond butter never seems to last that long so I can’t answer to that 🙂  Without any additions it can last at least 2 months in the refrigerator, on the door.

blended nice and creamy

Trust me, this tastes so delicious, and definitely more cost effective than the store bought brands.  Not to mention, how wonderful it is to consume something that you know exactly what you are getting.  Being that our bodies are a temple of God, how important it should be to us to truly value the fuel we put in our temple to have it function the way He desires.  Remember “we do not live to eat, but that we eat to live”.

Give the recipe a whirl and let me know how it goes!!

God Bless,

The Family Blueprint

Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God. – 1 Corinthians 10:31

The health of the mind is dependent upon the health of the body. As Christian parents we are bound to train our children in reference to the laws of life. We should instruct them, by precept and example, that we do not live to eat, but that we eat to live. We should encourage in our children a love for nobleness of mind, and a pure, virtuous character. In order to strengthen in them the moral perceptions, the love of spiritual things, we must regulate the manner of our living, dispense with animal food, and use grains, vegetables, and fruits, as articles of food. – ApM 20.1

If your duty is in the kitchen, seek to be a perfect cook. Prepare food that will be healthful, nourishing, and appetizing. And as you employ the best ingredients in preparing food remember that you are to give your mind the best thoughts. If it is your work to till the soil or to engage in any other trade or occupation, make a success of the present duty. Put your mind on what you are doing. In all your work represent Christ. Do as He would do in your place. – C.O.L. 359.4