Sunday, January 01, 2012

Tomatillo Enchiladas filled with Hickory-Smoked Tofu, Mushroom Quesadillas, Fundido with Pepitas

Dinner 01/01

Tomatillo Enchiladas filled with Hickory-Smoked Tofu

Mushroom Quesadillas

Fundido with Pepitas

A friend of ours was recently out in Sedona, AZ and brought us back a cookbook, and although it was decidedly not vegan, it did serve as a jumping off point for the fundido (diced tomatillos, tomatoes, chiles, onions and garlic, topped with Daiya Mozzarella and toasted pumpkin seeds).

You cook all the ingredients in the cast iron pan, top it with the cheese and put it under the broiler for 2-3 minutes to melt the Daiya and finish with the pepitas -- it's then served family style with chips.

The dang quesadillas featured sauteed mushrooms, onions, poblano rajas and Daiya Cheddar cooked on the griddle. Served with guacamole (not shown)

The main dish was one we've made many times before, Enchiladas. The corn tortillas are fried briefly in hot oil, the dipped in the roasted tomatillo sauce, filled with onion, smoked tofu and Daiya cheddar and rolled up, then baked with the rest of the sauce and Daiya on top.

Honestly, some nights, we don't eat any Daiya. This was not one of those nights. ;)

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