Pizza night

Big stick pepperoni, mushrooms, black olives, jalapeno and Daiya mozz.

All I can say is...yum.  Pizza #2 for dinner tomorrow night.

Happy Cinco de Mayo!

I know, odd that I would feature some type of Mexican food on this blog.  But, hey, if the occasion calls for it...

I saw what looked like a good recipe online this week and decided to be festive for the holiday.  A real stretch for me, for sure.

So, these are Baked Vegan Gluten-free Chicken Kale Pasilla Pepper Enchiladas from Noshtopia.

I had a little bit of trouble with the tortillas, in that they didn't want to hold together.  Had I warmed them in a cast iron pan with some olive oil, I'm sure they would have been fine, but I wasn't in the mood for the extra effort or the additional oil.  I did open a new bag of tortillas and those held together better.  Needless to say, they didn't plate very well.  But, cover 'em with some vegan sour cream, black olives, and green onions and no one will be the wiser.

I also doubled the recipe to make the full pan of enchilada goodness.  Needless to say, they were delicious.  Recipe here.