On August 16, Dani Adam's of Cushy posted a recipe which she titled "Calabacita Enchiladas." Being a loyal Cushy reader and member I read it and loved it! Not even 2 hours later a follower of Cushy and My Heart Beats NM emailed me and asked if I would try it and write about it in my "Food" section. I decided I would give it a try. Initially, I wanted to follow this vegan recipe exactly, but I ended up changing it up because I'm sorry, cheese is life. I may be lactose intolerant but I love cheese. Other than adding cheese, I followed the recipe exactly as it was written. Here is what you need:
Calabacitas 1 small yellow onion, finely chopped 2-3 zucchini or yellow squash, chopped 1.5 cups corn (frozen or canned is fine) 1 dozen corn tortillas Colby jack shredded cheese (I just eyeball it I don't measure) Chopped green chile, to taste (I used about 1 1/2 cups) Cashew Sauce 2 cups cashews 1.5 cups veggie broth or water (I used water) 2 Tbsp nutritional yeast 1 Tbsp lemon juice 1-2 cloves garlic 1 tsp salt Pepper, to taste Directions: In order to make the cashew sauce you need to soak the cashews for about an hour or two and throw all these ingredients into a food processor. (Thanks mom for my food processor it saved my life!) Now to make the calabacitas! Chop up zucchini and onion. Once veggies are chopped heat oil in a pan at a medium heat then add zucchini and onion. I usually cook them for about 10 minutes while stirring often. I then add corn and green chile and cook it for another 5 minutes until corn is softer. I then mixed the sauce and the calabacitas because I wanted to spread my calabacitas evenly throughout my enchiladas. It also helped out with doing less layers in my 9"x13" pan. Putting together: Cover bottom of pan with sauce mixture. Layer with corn tortillas, then more sauce mixture. Sprinkle with cheese shreds, if using. Continue layering until you are out of ingredients. (I ended up doing 3 layers) The sauce mixture should be the top layer. Top with more cheese, if desired. As I said I did change this recipe by adding real cheese. I couldn't use the vegan cheese, but I did everything else as it was on Cushy. This dish was so yummy, and it didn't even need meat! It is a definite must try. Check out more of Dani's recipes on Cushy, and as always if you try this recipe tell me how it came out and show me pictures!
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