I’m an amazing procrastinator, and at the end of my freshman year my roommate and I waited until the absolute last minute to get a room for this year. We got one, but the only room left open was in one of the dorms without a kitchen. So basically I’m stuck with a microwave. I wish I had brought my food processor with me so I would’ve been able to make raw soups, but I don’t think I would’ve had the room. Anyway, since I’m restricted to nuking my food, I’ll try just about any microwave recipe I can find. So I was excited when I saw The Fat-ree Vegan Kitchen’s Ridiculously Easy Lunchbox Enchilada Casserole recipe.
First of all, it was incredibly easy to make. The ingredients probably set me back about $5, though I didn’t completely use anything, which means I’ll be able to make more meals with them.
It took me no time at all to throw everything together. My only real problem was that the salsa I bought was a bit too soupy. I’d never tried that brand before, but because it was the cheapest I figured I’d give it a shot. So preparing it was pretty messy. I also used canned corn with red and green peppers to give it more of a flair. Here’s the post-cooked shot (I also took a precook, but it looks practically identical):
Nowhere near as pretty as Susan’s at the FatFree Vegan, but it smelled amazing. It was incredibly hot, so I let it sit for a few minutes. It had a very good taste to it, and the only thing that might have made it better would have been some kind of cheeze sauce drizzled on top. The best part of the meal was that it was so incredibly filling. Which is great since it’s cheap and can be made often.
yum, spinach. I really enjoyed this, and thank you FatFree Vegan Kitchen for giving a microwave-bound college vegan something new to eat! 🙂
By the way, I urge everybody to check out FatFree Vegan Kitchen’s blog. All the recipes look amazing.
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