It was “OMG Mexican” night. Lots going on here but it’s pretty basic once you gather all the ingredients.
Enchilada filling: sauté onions in OO with garlic. Add mushrooms, along with taco seasoning (but I used cumin/paprika), and stir for 5 minutes. Add chopped spinach and cook on low another 10 minutes.
Sauce: In a food processor, prepare cashew cream: 1c raw cashews and 1c water. Heat in a saucepan with 1c tomato sauce. Simmer on low and season with hot sauce, cumin, nutritional yeast, and salt and pepper.
Stuff tortilla with filling, cover with sauce and bake at 350 for 15 minutes. And it goes without saying that everything is better when topped with avocado.
Southwest kale chips: separate kale leaves from stems and toss in a bowl with olive oil, nutritional yeast, salt/pepper and chili powder. Spread out on a pan and bake at 350 for 13 minutes.
Fresh corn salsa: combine fresh corn, diced red pepper, diced diced red onion, edamame, lime and lemon juice.
For best results, serve with a well-spiked tequila sunrise. Because you know.
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