Wednesday, October 24, 2012

Vegan Cashew Pepper Enchaladas (Laura Ashlock)

Cashew Pepper Cheese
1 cup Water
1 cup Raw Unsalted Cashews
2 T Seasme Seeds
1.5 t Salt
1/4 cup Brewers Yeast
1.5 t Onion Salt
1/2 t Garlic Powder
1/2 cup Pimentos (or sauteed red bell pepper)
1/4 cup Lemon Juice
1/4 cup Olive Oil
Blend in blender.
1 can Enchalada Sauce
1 can Chopped Olives
1 Onion, chopped
1 Bell Pepper, chopped
1 block Tofu
1 can Green Chilis, chopped
1. Mix tofu, cashew cheese and chilies
2. Layer: Tortillas first, then sauce, then cheese, then pepper, onion and olives and repeat.

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