Monday, February 27, 2012

Cashew "Cheeze" Enchiladas

Gosh, I feel a bit slow in my blogging lately. 

Work has been pretty busy... all-day meetings and traveling around has not been good for both the blog and my eating patterns.  Working and blogging are not compatible, especially if I still want to do things worth blogging about, like cooking.  By the time I get home, I just want to unplug.  Blogging what?

To make sure I don't need to cook every night, I make food in batches like this:

Twice-baked potatoes with goat cheese and chives.  Basically, I baked scrubbed and pierced potatoes at 425-deg for about 20 minutes, scooped out the middles into a bowl once they kind of cooled, mixed the mashed middles with a tsp of Earth Balance, goat cheese, and chives, and stuffed it back into the potatoes.  Another 15-20 minutes in the oven, and now I had a salad accompaniment for a few days.

Casseroles have become a staple for sure... one prep = many lunches and dinners.  I used frozen tortillas for this and was surprised they were even still viable from way back when.  I also used the frozen cashew "cheeze" I had left over from mac n' shews.

Even after this, I still have quite the stack of tortillas and vat of faux cheese leftover.  Wonderful???

Before adding the "cheeze," I mixed corn, black beans, and green chiles and put them in the tortillas.  The whole thing was topped off with the enchilada sauce on the right.  I loved this version of sauce because it had a kick (hence the red can)!

Here's the "quality control" piece that I had during dinner.  The cashew cheeze actually worked really well with the rest of the flavors.

Sometimes, blogging feels like another job, but most of the time, it's a job that I don't mind.  Same thing with cooking.  I don't eat out nearly as much as I used to, so although cooking often feels like a job, I love what I learn from it and recreate dishes that would probably be unhealthy and cost me $$$$.

I'm sure I could find more efficient ways to do both.


  1. I've never made cheese out of cashews, but it's such an interesting concept!
    These look yummy!

  2. This recipe is absolutely delicious. I tried it the other night and just had to tell you how much I enjoyed it. Thank you for sharing.