Meatless Monday

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.

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
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
Chili Powder

So let’s make a Bake!

Open the canned veggies and pour them into a strainer

Photo Credit - Renee Olson

In a medium sauce pan melt the 2 pks of cream cheese and about 3 tbsp. of sauce

Photo Credit - Renee Olson

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

Photo Credit - Renee Olson

Set this aside and open your Tortillas

Photo Credit - Renee Olson

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

Photo Credit - Renee Olson

Top the dish with the cheese

Photo Credit - Renee Olson

Put in a 350 degree oven for about 15 minutes or until the cheese is bubbly

Photo Credit - Renee Olson

Remove and let rest for about 3-5 minutes

Photo Credit - Renee Olson

Cut in squares and plate
Garnish dish with sour cream, lettuce, tomato and serve

Photo Credit - Renee Olson
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

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