Vegan. Gluten Free. With coconut rice & a delish cilantro creama to soothe the spiciness!
It's not Tuesday, but I'm still craving tacos... what's the problem? I don't have meat, taco shells or cheese. I just have a few veggies a handful of cilantro, half a jar of salsa, and some things from my pantry. So I made a veggie stack with a side of rice and prayed it would be good... it WAY exceeded expectations. It's delish. Here's what I did...
Ingredients for the stack:
2 bell peppers any color (I had red and orange)
1 eggplant
1 zucchini
1 poblano pepper
1/2 jar spicy salsa (can use mild or medium)
1 jar vegan cheese or vegan shreds
1 onion (I used a red one because thats all I had)
Spices: cumin, coriander, salt, pepper, nutmeg, cayenne, chili powder, garlic powder, whatever you have that is a "Mexican" spice
Ingredients for rice:
Rind of 1 lime
1 tbsp coconut oil
Salt & pepper
Ingredients for creama:
Juice of 1 lime
1 cup vegan sour cream
handful fresh corriander/cilantro
Salt & Pepper
Easy breezy cooking:
Heat oven to 450 - and toss in the poblano pepper until blistered, remove and let cool.
Remove stem & seeds of poblano and toss in blender with the 1/2 jar of salsa and blend well.
Slice veggies thinly and toss in a bowl with your spices of choice and olive oil - you can also just used salt and pepper :)
In 1 - 2 glass dishes layer sliced veggies (including onion), salsa mix, cheese, veggies, salsa, veggies, cheese
Reduce oven to 350, cover dishes with tin foil, and bake for 30 minutes
While cooking, make rice using the coconut oil in the water. When cooked zest the lime into the rice and fluff.
After 30 minutes, uncover veggies and place back in oven for 5 mins with more cheese and chopped scallions (if you have them)
Make creama in a blender by blending all of the ingredients
Serve warm and garnish with more fresh cilantro and the creama
Enjoy!
Get creative with your cooking. You don't have to have ALL of the ingredients to create a delicious and nutritious meal!
Love & yum,
Lindz