Enchilada Nirvana with Isa


Cody treated us to some enchilada casserole after Colt, Taylor and I performed at church today. The sauce was really good, but needed a spicier pepper to give it some kick. Consider walking a habañero or other dried pepper in the sauce next time.

Cody thinks it could use more onion, and that the cashew cream needed more flavor too. We added nooch and salt, but would have preferred a cultured cashew cheeze on top.

All in all, not too hard to put together, and it fed a crowd for a week! Definitely make this again.

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Mushroom Galette


Mushroom Galette a la test kitchen. That pastry was really good–A.P. and whole wheat flour dough folded over in a rough-puff style. However the crust didn’t get rolled out thin enough, so ended up doughy at places. Need to roll out on the big counter (into at least a 14″ circle) instead of the cutting block.

Mushrooms were cooked with some green onion, then we added coconut yogurt, mustard, and herbed cashew cheese to make the filling. The flavors were pretty darn good!

Recipe took awhile as the dough needs to chill for at least 90 minutes total, then bakes for 40 minutes or so.

Next time: Maybe we will try making different fillings next time…zucchini and olives and/or other veggies!

any extra dough can be used for mini pot pies? Shit, just make this pastry recipe for pot pie!!

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