Chipotle Dip

1 cup vegan non-hydrogenated sour cream (Tofutti brand recommended)
2 tbsp lime juice
1 tbsp agave
1-2 tsp chipotle powder
½ tsp garlic powder
¼ tsp sea salt

Butternut Squash and Spinach Enchiladas

Sauce:
2 tbsp extra virgin olive oil
1 yellow onion, small dice
2 cloves garlic, minced
½ tsp sea salt
½ tsp ground pepper
1 large can diced organic tomatoes
2 tsp unbleached all-purpose flour or 2 tsp arrowroot powder mixed with 2 tsp water