I was craving mexican food this week and waited patiently to make this today. It's loosely based off this recipe. I made my own red sauce (recipe below), added an extra can of black beans, substituted chopped spinach for zucchini and used Daiya vegan cheddar. It turned out really yummy and satisfied my craving.
Red Sauce for Chilaquiles Casserole
Soak 5-6 dried chili peppers in hot tap water for about 20 minutes. I used a combination of anaheim and pasilla.
In a blender combine these ingredients and puree until smooth:
1 14oz. can diced tomatoes
soaked chili peppers and about 1 cup of the soaking liquid (you may add more if sauce is too thick)
2 cloves garlic
small handful of cilantro
1/2 tsp cumin
1/2 tsp oregano
salt to taste
pinch of sugar
Yum.
I also made a cake today. I used kittee's vanilla cake recipe but used brewed coffee for the liquid part of the batter instead of water. I also added a bit of cinnamon. The coffee flavor didn't come out as much. If I had coffee extract or espresso powder, it would have been better but still this is very good, especially with tea.
4 comments:
OMG....this looks so amazing! Super Yum!
I am NUTS for chilaquiles! I have not had them since going vegan. I cannot wait to try this recipe!
That cake looks delicious, I'd love some with my afternoon smoothie.
Ummmm, those chilaquiles look awesome. These just might be on this weekends menu! Thanks for sharing
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