Okay, I admit this recipe can feel tedious. Lots of prep and steps, especially if you’re making homemade seasoning, sauce, and sour cream. It’s not one you’d make in a pinch, but it’s sooo tasty! So I now approach it in two parts- I do all the chopping and prep the day before (or morning of), and store the ingredients in the fridge until I’m ready to assemble. This makes the whole experience much more manageable and enjoyable. :)
Large package of corn tortillas
1t olive oil
1 medium red onion, chopped
2 red peppers, chopped
2 cloves garlic, minced
2 large handfuls of spinach, chopped
1 14.5oz can diced tomatoes, drained
3 medium tomatoes, sliced thin (optional)
2-3T taco seasoning mix or homemade taco seasoning
14oz package of firm tofu
2 shallots, finely chopped
Juice from 1 medium lime or 2T lime juice
2 heaping tablespoons nutritional yeast
salt/pepper to taste
1 can refried beans
3c enchilada sauce (canned or homemade)
1 recipe of vegan sour cream
- Preheat oven to 350degrees F and grease a 9×13 casserole dish, and prep taco seasoning, enchilada sauce, and sour cream (if making own/homemade).
- In a medium bowl, mix refried beans, 1/2c salsa, and 3T almond milk until incorporated. **warming the beans slightly makes it easier to mix and spread
- In a separate bowl, finely crumble tofu and stir in shallots, lime juice, nutritional yeast, salt, and pepper. Set aside.
- In a large skillet, sauté the chopped onion, pepper, and garlic in the olive oil (you can use water as needed instead of oil) over medium heat until softened. Add corn, tomatoes, spinach, and the taco seasoning. Stir well and cook another 5 minutes.
Begin assembly of the casserole:
- Cover the entire bottom of pan with tortillas and spread a thin layer of the beans/salsa over top, using about half of the mixture. Layer half the vegetable mixture over top of beans and cover with a second layer of tortillas.
- Cover tortillas with 1-1 1/2c enchilada sauce followed by tofu mixture and a thin later of sour cream (using about 1/3c). Cover with a third layer of tortillas.
- Spread remaining beans/salsa mixture and layer of vegetables, and cover with a final layer of tortillas.
- Generously spread remaining enchilada sauce over top and cover with thinly sliced tomatoes and vegan parmesan (optional). Cover the casserole with foil and bake for 40 minutes. Remove foil and cook another 5-10 minutes until the top is browning and the corners are bubbling. Allow to cool slightly before serving. Sprinkle with toppings of choice (green onions, crushed tortilla chips, avocado, salsa, sour cream,… you get the idea). :)
I fully acknowledge that copious amounts of baking is nearly always stress related. It’s remedial in nature, and it’s somehow assisting in this final 7 week stretch of what has been 4 years of graduate school. The finish line is so close I can taste it. ;)
New post up (from me!) on The Daily May blog regarding my love of food and gradual transition to plant-based eating…
She followed me around the kitchen last night while I was making dinner saying, “wow!” to my every cooking move. I felt so affirmed. :) She also ate a giant bowl of what I made, too, which was certainly affirming as well.
ps. Oh She Glows has a mean cauliflower alfredo recipe and the Pelz’s love it.
I made this lasagna last Sunday, and it took FOREVER. There were so many steps involved- at one point I text Hillary and declared that if it wasn’t absolutely delicious, I’d never make it again (and she should never make it a first time). And then I took my first bite. Oh my.
Nate and I were both fans. For someone who prefers extreme lasagna cheesiness, Nate confessed to bites of this lasagna tasting like the “real” thing. :) Also, it made a HUGE pan, and lasted us the entire week. Which makes the time spent peeling, chopping, and layering totally worth it in my opinion.
I have NO idea how 15 cleansing days just went by?! That is a GOOD thing, and it also means I’m at the half-way point. I feel great (and I’m not just saying that). It could be a total placebo effect, since I know exactly everything I’m eating, and that it’s all super healthy, but regardless I think I look and feel like I did the day I got married almost 7 years ago (minus a few wrinkles, freckles, postpartum hair loss, etc etc – you get the idea).
I slacked on the documentation for week 2. Most of the time I was too busy eating to worry with taking pictures. But above was my juice/smoothie from this morning: kale/spinach/romaine/celery/cucumber/apple/lime. I made a juice with the celery, romaine, and lime, then blended in the rest. I know those ingredients might sound weird, but I think you’d be surprised at the flavor… I love shocking people with the unexpected good taste of green smoothies (am I right, mom and dad?!). :)
My will-power has gotten stronger… I also think my body has just adapted to this new normal. I had one day last week where all I could think about was chips and salsa, and a complete batch of Chocolate Covered Katie cookies, but I talked myself down and felt fairly empowered by that. :) Only
14 more days to go. . .
Surprise surprise, this has not been easy! I naively thought it would be smooth(ish) sailing since it’s not a juice-only cleanse. But yesterday I was lethargic and crabby, and had a low-grade headache majority of the day. Ah. I nearly threw in the towel every hour!
Today is day 3, and day 3 is a more optimistic day. My juice (smoothie*) this morning was satisfying and lunch was delicious! I’m telling myself all kinds of metaphors about how and why detoxing is a good thing, and totally worth it (I should probably tell Nate these too since he has to live with me). :) Only 27 more days to go.
*I blended all the juice ingredients in a vitamix – for extra nutrients and fiber…