As many of you know I’m a vegetarian. Now I've been told by
other vegetarians that I’m not really a vegetarian because from time to time I
may eat shrimp, or fish. My consumption
of those two are really very few and far between. Generally I eat legumes, rice, potatoes and
of course greens.
There are a few new terms going around such as pescatarian
eating a paleolithic
diet and so on. When it comes to
these words one of the more important things to remember is that a Vegan, will
use no animal products at all in their life.
No leather, no eggs no nothing.
Generally if you ask your guests they will let you know which vegetarian
menu suits best.
Here’s my take on this.
First, there are people that cannot eat a completely vegetarian
diet. For those that can’t I recommend
getting your meats from a local butcher if you can. If you want hamburger, buy a roast and have
the butcher grind it for you. The less
processing your meat has the less likely you are to become sick from it. Remember a hamburger doesn't come from one
cow, it comes from a LOT of cows all ground up together. If you can be vegetarian, I recommend cutting
back your meat intake a few days a week.
Start with a meatless Monday for example.
This recipe is my take on an Enchilada Bake. It is not a typical enchilada recipe and
would be considered Lacto-Ovo Vegetarian due to the use of cheese (animal
products) in the mix.
Ingredients
Medium
Casserole Pan – I use the size smaller than a 9x13
Medium Sauce
Pan
1 Can
Organic Corn
1 Can
Organic Black Beans
1 Can
Organic Pinto Beans
2 Cups of Cooked white rice
2 Cups of Cooked white rice
1 Jar Enchilada
Sauce – We won’t use it all
2 packages
of cream cheese
1 block of
white cheddar cheese – We won’t use it all
1 package
Organic Tortillas – We won’t use it all
Sour Cream
Lettuce
Tomatoes
Chili Powder
Salt
Pepper
So let’s make a Bake!
Open the canned veggies and pour them into a
strainer
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| Photo Credit - Renee Olson |
In a medium sauce pan melt the 2 pks of cream
cheese and about 3 tbsp. of sauce
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|
Season the mixture with the salt, pepper and
chili powder to taste
After it’s all melted together and seasoned add
the drained veggies and rice and stir
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Set this aside and open your Tortillas
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Add a few Tbsps. of sauce to the bottom of the glass
dish to avoid sticking
Cut 3 – 4 tortillas in ½ and put the first layer in the
pan
Alternate between tortilla and mixture until the
pan is full
Grate up enough of the white cheddar block
cheese to lightly cover the top of the dish
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Top the dish with the cheese
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Put in a 350 degree oven for about 15 minutes or
until the cheese is bubbly
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Remove and let rest for about 3-5 minutes
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Cut in squares and plate
Garnish dish with sour cream, lettuce, tomato
and serve
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That’s all there is to it.
Very simple dish, stores great!
Eli and I have a single piece for dinner so we can get at least 4 meals
out of this.
To reheat, remove the squares from the larger pan, wrap in
foil and bake in the oven for about 7-10 minutes or until warm through. The flavors marinade in the fridge and are
wonderful as leftovers!
Hope you enjoy this dish.
Feel free to leave comments or send me pictures to your meatless Monday.
Namaste and Blessed Be
Sosanna
)O(
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