Making your own vegan mozzarella is incredibly easy now using the recipe for Firm Mozzarella in Skye Michael Conroy's new book The Non-Dairy Formulary which you can order either through Amazon or buy the PDF version from Skye and have all the recipes right now ! Not only does the book have great recipes, but it also doesnt skimp on instructions and tips, taking the mystery out of some ingredients and methods. Friend him of Facebook , too...where you can ask him questions about your recipes, and post pix of your glorious creations :) Of course Miyoko Schinner's Artisan Vegan Cheese is a must read for anyone wanting to dive into vegan dairy-making. I've made her No-Bake Cheesecake dozens of times and it never fails to wow anyone ...omni or vegan ! I'm going to offer this link from GoDairy-Free.org for Miyoko's recipe for a Meltable Mozzarella. OR, you can just skip making your own and buy some vegan cheese. I like Daiya, but there are others, with new ones coming out all the time.
Please contact me if I've left anything out, or you have questions :)
Chili Rellenos Casserole
2 tablespoons olive oil
Tomatillo sauce, SO easy to make...see below ( I can't find any good vegan tomatillo sauce...let me know if you do ! )
8 largish Anaheim chilies, roasted to char the skins, then peeled and seeded ( one 27oz. can mild whole green chilies, drained )...or chilies of your choice.
Double recipe of Skye's Firm Mozzarella, OR double recipe of Miyoko's Meltable Muentser , or try the Meltable Mozzarella from the above link. ( two 8oz. bags of Daiya shredded Mozzarella )
Corn Tortillas, at least 18...check the package amount ( I'm not making these ! )
Extra filling: This is completely optional. I scrapped the kernels from two ears of corn-on-the-cob I had microwaved for 5 minutes with their husks on , added another teaspoon of ground cumin and tossed them in on a layer. You could saute up some summer squash and red bell peppers and maybe even add some black beans to make the dish more substantial.
28 oz can whole tomatillos, drained
1 small onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 teaspoon ground cumin
1/2 cup boiling water
1 vegan chicken bullion cube dissolved in the above water
Juice of one or two limes...about 2 Tablespoons
Small handful of fresh cilantro...or to taste
Throw all of the ingredients into a blender and blend until combined...just a minute will do it. You can make this a few days ahead of time.
1) Drizzle the 2 tablespoons of veg oil in the bottom of a 9x13 baking dish, and then spread about a cup of the Tomatillo sauce out in the dish. Lay corn tortillas across the bottom, total coverage is not necessary.
2) Lay out half of the roasted chilies, distributing them evenly across the tortillas.
3) Distribute about 1/3 of the cheese on the chilies.
4) Add another layer of corn tortillas and pour on another cup of tomatillo sauce.
5) Add any Extra Filling here, spreading it out evenly.
6) Add more cheese, reserving enough to top the pile.
7) Add the rest of the chilies, then one more layer of corn tortillas.
8) Pour the reset of the sauce on and top with the reset of the cheese.
Cover and bake at 350 for about an hour, longer if you've made it ahead and refrigerated it. Uncover and slide it under the broiler for a few minutes to brown up the cheese if you want, but watch it closely... it will burn !
Makes enough to bring to a potluck or for a family of 4 to 6. I am experimenting freezing this...will report back in a week or so.