Our latest vegan guest blogger is Rachael, otherwise known as Rubber Cowgirl, with a recipe all her own.Here she is in her own words, “I have been Vegan for six years now! In 2006 I read the book Skinny Bitch and decided to take the plunge. I had considered it for some time; living vegan seemed the logical choice for my own health and the planet. Having examined the facts of factory farming and conventional agriculture, there was only one choice I could make. I became a healthier, skinnier, more compassionate person. Go Vegan today! We can change the world one bite at a time!” Please welcome Rachael!
That’s Enchilada-Lasagna with Cauliflower Ricotta. Specialty of the house! I can’t take the credit for inventing taco pie, but I did invent a vegan ricotta, and the name “Enchillasagna” is mine. It was such a hit with our friend Hopeless when he visited last fall, he asked me specifically to make it again.
To create this fabulous fusion one stacks layers of vegetables, beans and vegan cheeses between soft corn tortillas. The ingredients are up to you – whether you want to lean toward the lasagna style, with zucchini, fresh basil and marinara; or go the enchilada route with peppers, sweet corn and cilantro. Black beans and fresh tomatoes are a must, as well as my special Cauliflower Ricotta.
To make the Cauliricotta, purée one head of raw cauliflower in a food processor. Add olive oil as needed to blend. In a large bowl, mix the cauliflower purée with one 8oz package of vegan cream cheese, 1/4 cup nutritional yeast and salt to taste. It’s fluffy and creamy at the same time!
Gear and I made a HUGE batch that filled three baking dishes. Here are the ingredients we chose:
Grape tomatoes, halved
Sweet peppers, sliced in rings
Tomatillos, sliced in half-moons
Yellow courgette, sliced in 1/4″ thick roundsGreen onions, sliced in rings
Daiya pepper jack shreds
Fresh-squeezed lemon juice
– Preheat your oven to 375F
– Spread a few spoonfuls of sauce (marinara or enchilada) on the bottom of a deep baking dish.
– Cover the sauce with a layer of tortillas.
– Cover the tortillas with a layer of ricotta, yellow squash and tomatoes. Reserve a little of the ricotta for garnish. (Zucchini and sliced heirloom tomatoes are also great in this layer.)
– More tortillas. More sauce.
– Next layer is black beans and peppers and pineapple (or black olives) and onions.
– Sprinkle generously with Daiya.
At this point, you can decide whether or not you want a third layer. If you have enough veggies, throw some more tortillas on there and go for it!
Finish off with dabs of ricotta, a drizzle of hot sauce and any extra tomatoes.
Bake until the cheese melts and toasts a tiny bit, about 30 minutes.
Allow the Enchillasagna to cool a bit before slicing and plating, so that all the layers stick together. It will be hard to wait, because it will smell so good, so get your knife back out and slice up your avocado and mango garnishes. Sprinkle with minced cilantro (or basil), give a lemon a good squeeze over the whole thing and then…grab a fork!
I think I shall have to host more dinner parties! We fed four hungry people with one pan, and Gear and I feasted on leftovers for the next two days. It was so good!