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!
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.
If it hasn't been completely obvious, I'm addicted to pasta. I won't turn this into one of those blogs where I have to relate every single recipe with some previous experience or a story to share about it because that's not me. I love food, story not necessary.
However, growing up in Brazil "Mac n cheese" is not something I EVER ate growing up and it was something I found to be extremely disgusting in texture and taste.
Bring on Veganism, and the grocery store non-dairy cheese was an even bigger hot mess than the dairy alternative, leaving that sticky weird unmeltable cheese stuck behind your teeth.
So I said screw it, I can make it better.
Let me know what you think of this recipe, its a really healthy alternative, can be made gluten free, and is super filling.
FOR THE "CHEESE"
1 1/2 cups of cashews (soaked for 20-24 hours keep this away from the sunlight to avoid fermentation, and switch the water if it looks too cloudy)
3-4 Golden Potatoes (peeled and boiled)
1/2 of a yellow onion
1-2 cloves of garlic
1/2 a gutted tomato (optional)
Nondairy milk (at your discretion)
cayenne (optional if you like spicy)
1. Drain the cashews and throw them in the blender, pulse a few times and add the onion and garlic
2. Keep blending, I recommend scraping the sides and blending without adding the milk until you get a smooth consistency (if you don't have a powerful blender you may need to add a SMIDGE of milk to it)
3. When the chunks are gone begin adding the tomato and potatoes slowly and blending, also adding almond milk and scraping the sides to mix well.
4. Add the seasonings to taste, and milk till you get the desired consistency, sometimes Im in the mood for thicker, and at times I like it more like a sauce.
5. This will make more than you need for your Mac n cheese, feel free to cut the recipe in half if you'd like or you can jar the rest and use for a yummy nacho cheese dip.
THE MAC N CHEESE
Box of favorite pasta (g/f works too!)
Bread crumbs (g/f option)
1. boil the noodles
2. mix it all up
3. option to eat as is
4. put in casserole dish and top with bread crumbs
5. bake 10-15 minutes (10 covered 5 uncovered)
let me know what you think!
This has been one of my favorite go-to recipes for filling up, and feeling good. Especially delicious on cold winter days paired with jalapeño cornbread ;)
1 Box of pasta of your choice (doesn't have to be elbow, G/F option)
1 cans of black beans
2 can of kidney beans
1 can of corn
1 bell pepper
3 cups veggie broth
1 can of diced tomatoes
1 can of crushed tomatoes
3-4 tbsp of tomato paste
2 garlic cloves
2-3 tbsp chopped onion
(1 cup of beer optional)
2-3 tbsp olive oil
3 tbsp cumin
1. Pour the oil in a deep skillet, as it cooks on medium heat begin adding the onions and as they begin to caramelize soften add the garlic and the chopped carrots and bell peppers and jalapeño and keep cooking.
2. After a few minutes add the beans and corn and begin seasoning, (seasoning is just recommendation, feel free to taste and add more or less). Add the diced tomatoes, tomato paste (beer if adding veggie Broth and keep cooking till the pasta is tender and fully cooked, around ten minutes or so should be good.
3. Eat up.
Adapted from Thug Kitchen
What You'll Need:
- 2 jars of your favorite vegan spaghetti sauce (you can make your own you need about 25 oz)
- 1 8oz jar of artichoke hearts
- A bunch of chives
- 1 clove of garlic
- 2/3 cup of nooch
- 3 TBSP balsamic vinegar
- 1/2 TSP thyme
- 1/2 TSP salt
- 1 box of spaghetti
- 1 zucchini or squash (shredded or if you have a spiralizer that works)
- 1 can black olives
- 2 tbsp olive oil
- 2/3 cup of bread crumbs or panic
- spray oil
☾Preheat your oven to 450° F and grease a Springform pan (you can wrap in in foil in case your worried about leaking)
☾Throw the sauce, the artichokes, chives, garlic, nooch, vinegar, thyme, and salt all in the blender and mix it till its all good and blended, lightly chunky.Take your already cooked pasta, the shredded
☾zucchini and olives and mix it all in a bowl with the olive oil as you add in the sauce mixture, throw in the bread crumbs or panko till everything is mixed together. Throw it in the springform pan and press it all down (I use parchment paper to just condense it all in the pan)
☾Spray the top with oil and let it bake for about 30-35 minutes till the sides start peeling and crisping. Wait 10 minutes before cutting in. ENJOY