FarmerLynn has added a photo to the pool:
CASHEW CREAM
1/2 cup cashews
1/2 cup water
2 TBSP nutritional yeast
1 TBSP lemon juice
Pepper, to taste
6oz bag swiss chard (or spinach or greens mix)
VEGGIES
2 cups sliced mushrooms
2 cups diced bell peppers
1 cup diced onion
2 cloves garlic, minced
1/2 tsp cumin
1 1/2 cups cooked black beans (drained 15oz can)
1/2 cup cooked brown rice
2 TBSP chopped cilantro
2 TBSP salt free taco seasoning
2 medium red potatoes, diced
10 6in corn tortillas
28oz enchilada sauce
Preheat oven to 350. In blender, soak CASHEW CREAM ingredients about 20 minutes then blend until smooth. Boil chard until wilted and drain. Return to pot and toss with CASHEW CREAM and set aside. Saute VEGGIES in a couple TBSP of water until softened and set aside. In a mixing bowl, mash beans. Stir in rice, cilantro, and taco seasoning and set aside. Steam potatoes and mash.
In two 8 inch baking dishes/pie plates, build 2 matching stacks starting with 1 tortilla. Spread with 1/4 cup of the enchilada sauce, half of bean mixture and a tortilla. Spread with 1/4 cup enchilada sauce, half of mushroom mixture, and a tortilla. Add 1/4 cup enchilada sauce, half of mashed potatoes, and a tortilla. Spread 1/4 cup enchilada sauce, 1/2 of chard mixture, and a tortilla. Top generously with enchilada sauce, reserving some for serving. Bake 30 minutes. To serve, top with remaining enchilada sauce and some chopped cilantro.
Makes 2 cakes. (About 4-6 servings)
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/farmerlynn/51218815769/in/pool-74921284@N00
No comments:
Post a Comment