Yeah you heard that shit right. Or did you? because we're still not sure about the name.
We couldn't decide between lasagna or Mexican one night and decided "why not both?"
1 1/2 lbs of crimini mushrooms
1 bag of meat alternative or 1 package of beyond burgers (this is OPTIONAL, you can also opt for 1 more lb of mushrooms instead)
1 package of tortillas (Flour or G/F but not corn)
1/2 red pepper
1/2 yellow pepper
1 small can of refried beans
14 oz can of enchilada sauce
dairy free cheese (OPTIONAL, I recommend a block if you are using though instead of pre-shredded)
2 packages taco seasoning (or use your own seasoning recipe)
1. Begin by dicing or cubing the mushrooms ( I like to do a few different sizes for good texture) and chopping all the peppers and onions. Slice the avocados thin.
2. Pre-heat oven to 375
3. Sauté the onions in a skillet with 1-2 tbsp of plant based butter or oil for 2-3 minutes and add the peppers cook and additional 2-3 minutes and add the mushrooms, cook for a few more minutes till mushrooms are tender and begin to season with taco seasoning or your own seasoning (if you are adding meat alternative cook mushrooms for 5 minutes before adding the meat alternative, follow cooking time instructions for meat replacement, if using beyond burger it will turn a light brownish color from red when ready)
4. Add 1/4 of enchilada sauce to the whole mixture
5. Begin layering the casserole as you would a lasagna, with tortilla (you can overlap if you need two per layer), refried beans, mixture, avocado slices, and a small amount of enchilada sauce, if you are using a dairy free cheese use a cheese grater or lemon zester to spread thin shreds over the layers (this makes the dairy free cheese more melty) to every layer until your each the top.
6. Bake that baby for 10-15 minutes covered, and another 5-10 minutes uncovered, check it to make sure you don't burn because it does depend on the tortillas being used.
let me know what you think!
Would you believe it; I'm actually NOT a salad person.
Growing up in Brazil I was raised on beef, beef, beef... sometimes some lettuce and tomatoes on the side next to the rice and beans. My best friend could eat a salad every day of her life and be satisfied, and when told I'd be going to a restaurant where my only option was salad I'd cry out in rage "I DON'T WANT RABBIT FOOD" or "I DO NOT WANT TO EAT GRASS"
I'm a bit of a drama queen when it comes to salads, turns out though... they just weren't being made the way I wanted. In Colorado getting high quality produce is nearly impossible, most things are shipped green and frozen and left to ripen in the stores giving it that delicious sandy/cottony/nothingness taste. Thanks to Melissa's Produce I've been getting boxes of delicious fresh organic produce to my home at my convenience, from tropical fruits to family produce boxes that keep our household full and nourished.
its true that when you eat greens, you crave greens. And this salad is the whole damn rainbow!
On a bed of arugula, chard and kale, rests slices of cucumbers and boiled (and cooled) beets. slices of oranges along with spiralized raw zucchini noodles topped with shredded carrots.
1/2 An avocado
3 tbsp lemon juice
1 tbsp apple cider vinegar
1-2 tbsp non dairy milk
salt, pepper & garlic powder to taste.
Quesadillas are my favorite "quick meals" when we've put off cooking dinner till 9PM. I adapted this recipe from the Connoisseurus Veg, but with my own tweaks.
1 can of Pinto beans
1 poblano pepper
Tortillas (G/f is my preference)
1 jalapeno pepper
1 cup of cashews soaked 12 hours
1/2 a yellow onion
1/4 cup nooch
1 packet of taco seasoning
1/2 -3/4 cups non dairy milk
1 garlic clove
1 tbsp liquid smoke
2 tbsp cholula hot sauce
2 tbsp tapioca starch
1. Drain the cashews and throw them in the blender with the garlic and onion (leave just a little bit for the bean mix). blend, keep blending, don't stop, almost there, keep scraping the sides, a little more blending. You're almost there!
2. Seriously. Blend like theres no tomorrow. Add all the seasonings, nooch and non-dairy milk.
3. After its smooth enough poor into a sauce pan and heat on medium for 4-6 minutes while whisking like crazy, it'll start sticking together and pulling off the pan. set aside.
4. Sautee the onions and then add the peppers, when peppers are cooking drain and add the beans cook 4-5 minutes.
5. Microwave tortillas for 5-10 seconds then spread the cheese on HALF and add the bean/pepper mixture and fold tortilla in half.
6. lightly grease a large skillet and cook both sides for 3-4 minutes until desired.