So, day one of cooking from my pantry! I was lazy today to look for a new recipe so I reverted back to my old standby. This time I added tvp to the filling to bulk it up a bit. To go with the casserole, I made a side dish of mexican sweet corn cake which is a recipe from The Tropical Vegan Kitchen.
Pantry staples used:
quinoa
1 can black beans
tvp
1 can diced tomatoes
1 can tomato sauce
dried herbs/spices: cumin, oregano, new mexico chili powder
6 whole wheat flour tortillas
masa harina
cornmeal
sugar
canola oil
Other vegetables/fruits and fridge items etc:
1 red bell pepper
2 cloves garlic
1/2 onion
10 oz. frozen corn
Vegenaise
Earth Balance margarine
Ingredients I needed to purchase: none
Mmm, casserole!
Mexican sweet corn cake. This was really delicious and sweet.
Everytime you make the enchilada casserole I think I NEED to make this recipe! Looks so good!
ReplyDeleteYour Casserole looks amazing as always! Such a brilliant idea to cook out of the pantry and wow! you didn't need to buy anything at all. Way to go, Kim!
ReplyDeleteThat Corn Cake looks amazing. I'm going to have to use my Google Powers to find a recipe :)
ReplyDeleteI love that you made all of this without buying anything new!
ReplyDelete