i have a serious brain disease. please bring me a cat.
Whoops. This is a little tardy. I guess I’m going to get points off on my grade for that. So I hosted the last potluck for our vegan lunch group back on May 30th. Our theme was Latin American cuisine. As always, we had a lovely spread.
Finally, I’ve made something out of the cute little cookzine Vegan de Guadalupe! The Chilaquiles Verdes recipe may look a little plain and simple, but it tastes homey and comforting. I was concerned about only seasoning the tofu with salt & pepper, but it was plenty tasty. Also, you can follow the recipe exactly, but you don’t really have to. It’s very forgiving. I used half the tortillas and only one can of salsa. I also added sliced avocado on top. Mmmmm. It cooks up really quickly and a little plop of refried black beans on the side make it sort of a complete meal. Some shredded lettuce on top might have been nice too, but I didn’t have any.
And I’m surprised at how well the pic turned out considering the display on my poor old camera decided not to work so I was shooting blind.
Friday, I bought a package of Soyrizo on a whim with no particular plan of what to do with it. Then I remembered this old Vegetarian Times recipe for Stuffed Poblano Chilies with Garlic Mashed Potatoes. Perfect! So I loosely followed this recipe from memory. I mean, it isn’t exactly complicated.
But, to incorporate the Soyrizo, I sautéed half the package with half an onion until the onion was soft and the Soyrizo started to brown.
Then I just mixed that in with the mashed potatoes before stuffing the peppers. I also mixed a little Teese in with the mashed potatoes and sprinkled it all over the top. Since I didn’t go by a recipe or measure anything, there was extra mashed potato mixture. So I put it down in the casserole, then plopped the stuffed peppers on top.
We ate it with a side of refried beans. Hey, the chili was green, that counts, right?
Over the past few weeks I’ve been really bad about taking pictures of food. There are various reasons: laziness, forgetfulness, ugly food, repeats, and so on. Anyway, here’s a list of stuff I’ve cooked lately but haven’t blogged:
A couple of weeks ago I picked up this box of prepared mole sauce in addition to the regular paste that I buy. It was vegan and I thought it might be good for some future lazy food. Well, the future lazy food is now the past lazy food and finally I’m getting around to posting it. It’s rare that I actually make up a recipe. I usually let other people slave away at testing recipes to see what works. But with this, there’s really nothing to go wrong. It’d lend itself to all kinds of vegetables, for example right now I’m thinking some potatoes would be nice, of course beans could always be tossed in, whatever fake meat you have, or none at all. See what I’m saying? Anyway, here’s what I did this time. I’m sure that’ll change in the future…
Enchilada Stack Mole
• 1 tablespoon olive oil
• 1 med. onion, chopped
• 1 med. green bell pepper, chopped
• 2 garlic cloves, minced
• 1 cup chicken style seitan, chopped
• 1 med. yellow summer squash, chopped
• ½ cup frozen corn
• 1 box prepared mole sauce, pint size
• 8 corn tortillas
• ½-1 cup grated soy cheese
Spray a medium casserole pan with cooking spray. Preheat oven to 350 degrees F.
Heat oil in a large sauté pan. Once warm, toss in the onion and bell pepper. Sauté until onion starts to soften, about 2-3 minutes. Add garlic and seitan. Sauté for another minute or two. Add squash and corn, sauté another few minutes until onion is translucent and squash is softened. Season with salt & pepper and remove from heat.
Spread a small amount of the prepared mole sauce on bottom of casserole. Lay down two corn tortillas. Spoon 1/3 of the vegetable mixture on top of the tortillas, spread a spoon or two of mole sauce on top of that. Now do the same with two more layers ending up with two tortillas on top. Pour remaining mole sauce all over the top completely coating the tortillas. Sprinkle top with cheese. Bake about 25-30 minutes or until cheese is melted. If necessary, broil for a minute or so to melt cheese.
