Friday, August 20, 2010
Spicy Tortilla Casserole with Roasted Poblanos and Chile-Lime Corn on the Cob
This dish from Viva Vegan! sounded like it had so much promise and I couldn't wait to make it. With spicy in the title and pine nut crema baked on top it sounded like it couldn't go wrong, but it did. It just wasn't anything special; it's the first recipe from this book to make me feel that way, so that's not too bad, but it was disappointing. It was dry and even with the roasted peppers, homemade sauce using fresh ingredients, pepitas and the crema, it was a bit bland. If there had been some sort of enchilada sauce to go on top this might have been alright. I just doused it in hot sauce/salsa, but unfortunately we didn't touch the leftovers. Next time I'm in the mood for something like this I'll make up the whole enchilada casserole from Vegan Fusion World Cuisine, that one's so good. Here are some in-progress shots of the sauce:
With the casserole I served some fresh summer corn, boiled and then served with squeezed fresh lime juice and chile powder. I got the serving idea from Fat Free Vegan. It was awesome, the flavors went so well together; I like it better than with Earth Balance. Pretty sure this will be my new favorite way to eat fresh corn. Although, I recently went to Gracias Madre and they had their own amazing version: chipotle cashew cream and cilantro--wow. Alright, there are lots of good ways to serve up some corn, but I'm loving this whole spicy thing.