Wednesday, January 26, 2011

Spicy Tortilla Casserole With Roasted Poblanos

I made the Spicy Tortilla Casserole with Roasted Poblanos from the book Viva Vegan!. (there is an exclamation point in the book title, lest you think I am overly excited about the first sentence).
It is vegan and gluten free and takes about 2 hours to make. Overall - I liked it, as did the husband. The kids didn't touch it, as I expected. They had rice and produce for dinner.

I halved the recipe, since I knew the kids wouldn't eat it. I also only put the Pine Nut crema (pine nuts, tofu, corn starch, nutritional yeast) on my half, as my husband is deathly afraid of all things tofu. I'm actually not a huge tofu/processed soy eater myself, but wanted to try it in this recipe.

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