Radical Raw Life

Orange Tree


In the Garden of Eden:

"And God said, 'I give you every seed-bearing plant on the face of the earth, and every tree that has fruit with seed in it. They will be yours for food.'" ~Genesis 1:29 NIV


The Whole Enchilada Casserole

"Vegan Fusion World Cuisine" by Mark Reinfeld & Bo Rinaldi
Makes 9"x13" casserole

12 Blue corn tortillas

2 TBS olive oil
1 1/2 cup onion, diced
3/4 cup green pepper, diced
2 TBS garlic, minced
1 tsp jalapeno, seeded and minced
1 1/2 lbs tofu, extra firm, crumbled
1 1/2 cup tomato, chopped (or your favorite salsa)
1 cup black beans, cooked
3 TBS tahini
2 TBS cilantro
2 1/2 TBS Bragg Liquid Aminos
1 TBS nutritional yeast
1 1/2 tsp chili powder
1 tsp cumin powder
1/4 tsp cayenne pepper
sea salt, to taste
black pepper, to taste

Sauces & Toppings
4 cups Chili Sauce
1 1/2 cups Nut Cheez
1/2 cup black olives, chopped
2 TBS cilantro, chopped

1. Preheat oven to 350 degrees F. Place oil in a large saute pan on medium high heat. Add onion, pepper, garlic, and jalapeno, cook for 5 minutes, stirring frequently, adding small amounts of water if necessary to prevent sticking. Add tofu and cook for 5 minutes, stirring frequently. Place mixture in a large mixing bowl with remaining filling ingredients and mix well set aside.

2. Prepare Chili Sauce and Nut Cheez (these can be prepared a day in advance if necessary)

3. Lightly oil a 9"x13" casserole dish. Layer with 1/3 of your tortillas, top liberally with chili sauce and 1/2 of the tofu mixture. Top with 1/2 of Nut Cheez. Repeat with 1/3 more of your tortillas, followed by another liberal spread of chili sauce. Top with remaining 1/2 tofu mixture and 1/2 Nut Cheez. Finish with last 1/3 of your tortillas and another liberal portion of chili sauce. Bake for 35 minutes. Top with olives and cilantro, allow to cool for 10-15 minutes before serving.

4. Serve with a dollop of Vegan Sour Cream, salsa, and guacamole and top with chopped olives and a sprig of cilantro.


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