Those are veggie burritos under there. Toasty on the top and chewy on the bottom. |
If it’s covered with a sauce, I love it. That goes for pasta,
pizza, grains, beans, salads, sandwiches, desserts and even breakfast (think
honey sauce, yogurt sauce, fruit sauce). Love them all. Tell me if there is
anything better than a huge sandwich smothered in spicy mayo and coleslaw and
totally dripping in sauciness. No. There isn’t.
I know this looks totally decadent and creamy and full of
fat and calories, but it’s mostly veggie broth – so relax and have a second
helping. This recipe really put vegan ingredients to the test and I think they
passed with flying colors. You could, I suppose, use dairy sour cream and dairy
cheese, but why? Be good to your heart and the earth and the animals and go
vegan.
I sprinkled dried cilantro and sliced tomatoes on top before baking. Those black things on top are escaped black beans and sliced zucchini. |
Here’s what
you need:
2 T Earth Balance
butter
2 T flour
1 C
vegetable broth or stock
¼ C non
dairy sour cream (Tofutti brand)
1/3 C grated
Daiya Jack or Cheddar cheese
Black pepper
¼ C minced
pickled jalapeno peppers
Here’s what
you do:
Melt the
butter. Whisk in the flour and cook for about a minute, whisking constantly.
Don’t let it brown. Add the veggie broth and keep whisking until it is smooth
and thick, about 2 minutes. Add the sour cream, cheese, black pepper and
jalapenos. Stir until it is all well incorporated. Adjust for seasonings and
thickness…..meaning add more peppers or broth to your taste. Pour over whatever
type of burrito or enchilada you got
goin’. Bake and enjoy!
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