Enchilada Chili Casserole.

For the filling, I made a pinto bean and sweet potato chili with zucchini and peppers. I let it thicken up before making this casserole. I layered corn tortillas with the filling, red chili sauce, enchilada sauce, Daiya cheddar and topped with more sauce, blobs of Vegenaise, more Daiya and olives.

Also made a side of mexican rice. Yummy!

Tacos!

I made delicious tacos last night. The filling is made with Helen's Kitchen veggie ground with sauteed onions, tomatoes and spices like cumin, paprika, oregano, garlic powder and chili powder. I pan fried the corn tortillas in oil. Mmm.

Topped with shredded lettuce, tomatoes, guacamole, fresh salsa and Sriracha Just Mayo! I forgot to squeeze some lime juice on it but they were delicious!

Another Casserole! (And A Salad too.)

This casserole making is getting out of hand! But since we are heading towards fall, don't you think comforting foods that bubble and bake away in a hot oven sound appealing? This "Chilaquiles Casserole" is based off of this recipe. I didn't use enchilada sauce, instead I used one can of tomato sauce mixed with one can of El Pato sauce. I also used Daiya pepper jack vegan cheese and added an extra can of beans to the filling. Mmm, mmm good. I love cheesy and saucy food. I'll have seconds, please!

This was my dinner last night. A giant bowl of salad with sauteed tofu and other good stuff. Tossed with sesame oil, lemon and soy sauce.

Corn Tortilla Quesadillas, Tofu Stir Fry

After that gigantic English breakfast you probably thought I couldn't eat anything else but it's a holiday after all and I felt like cooking! Made these as a snack mostly for my husband but I had a little. I had a container of Daiya vegan cheese that I had to use up so I made these quesadillas with corn tortillas instead of flour. I've never tried this before and it worked wonderfully. Really yummy these were.


When dinner rolled around, I whipped this up out of the leftover tofu and mushrooms that I didn't use at breakfast. This is the "Tofu Stir Fried with Vegetables and Hoisin" recipe from "The Power of Ancient Foods" cookbook. Very simple and very satisfying with a bit of rice and a side salad.