Wednesday, September 4, 2013

Vegan MoFo, Day 4: Green Chilies Casseole

Imagining the recipes in this book leads me to believe that a lot of the dishes are brown food. You know the kind--beigy, blah-looking, no color. I'm afraid to admit that this recipe turned out as one such dish, but don't let the lack of color fool you: the flavors mean business.

What started out as a green chilies rice casserole became so much more with the addition of the new Meatless Select Fishless Tuna that I ordered from Vegan Essentials recently on a whim (and added to the dish as a suggestion from Philip). Let's just say that it's a good thing I purchased two cans. It's seriously that tasty. You know the meat substitutes that get SO close to the original that you're a bit freaked out? Yeah, this one's pretty close but is delicious.

Green Chilies - Rice Casserole
adapted from Gems from the Wheat State, pg. A17, contributor Veda Rogers
serves at least 4, if not more as a side dish

3 cups cooked brown rice (mine was leftover and had chopped onions in it)
1 can chopped green chilies
1-13 oz can Meatless Select Fishless Tuna, drained
1/2 pkg Daiya Cheddar Style Wedge, shredded
1 tub Tofutti Better Than Sour Cream
1/2 tsp salt
1/4 tsp cracked pepper
1/2 tsp dried oregano
dash of red pepper flakes

Combine all ingredients and pour into a greased casserole dish. Bake at 350 degrees F for an hour or until top is browned. Pair it with something colorful, for the love of all that is good.


Past Vegan MoFo posts on this day:

VMF Day 4 2012: Creamed Cucumbers
VMF Day 4 2011: "Boeuf" Bourguignon = Fahncy
VMF Day 4 2010: Baked Chickpeas, 2 Ways

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