Monday, August 17, 2009

Cheesy Enchilada Bake

The Chef: Lyndsay

The Menu: A Frito-crusted, melted-cheese-topped-five layer enchilada bake, plus salad. Whoa. Lyndsay followed PETA's recipe for her main course, which she generously smothered in Daiya cheese and Fritos. In case you ever need a salty, slightly spicy dish, this one's a winner. Layers of beans, vegan meat crumbles, tortillas, cheese, and chips all blended together in a rich enchilada sauce. Following the fiesta theme, Lyndsay made a very colorful salad with sliced bell pepper, tomato, and red onion. Up top, you see a lovely gazpacho that was brought in as a suprise treat by our lunch guest, Jayne.

The Goods: Yes, we're still obsessing over the best uses for Daiya, which will likely be in every single lunch until we've completely exhausted our supply. So, tell us, what's your favorite recipe that could use a hearty dose of (vegan) cheese?


Anonymous said...

I bet the Daiya would be delicious on grilled sandwiches, with avocado and tomato slices. Mmmm.

nora said...

That looks awesome! I just tried Teese for the first time on a camping trip, and loved it! Can't wait to get my hands on some Daiya! :)

Roger said...

what about the saturated fat content of these highly processed 'cheeses'? I haven't looked at Daiya but Teese it incredibly high in saturated fat mainly because it is pumped full of oils many of which are highly processed.

it seems we are exchanging one vice with another here all in the name of making our food seem more like 'normal' food that gets stringy.

ElectricSunflower said...

Mmmm - that looks amazing!

I've used Daiya in Mac and "cheese" and it's just to die for!!

Roger - Daiya only has 2 grams of saturated fat / serving, and that's plant fat which is still far healthier than animal fat.