yum yum yum, so i started craving this tex mex dish I used to eat pre-vegan...and decided to veganize it! the result was an even tastier, and of course sympathetic version of what I used to eat...enjoy!
Ingredients:
1lb elbow style pasta (I used DeBoles artichoke flour pasta)
1tbs olive oil
3 cloves minced garlic
1 c bell peppers, (i use red orange and green for a more colorful dish)
1/2 onion diced
1 can vegan chili (I prefer Amy's organic)
1 can corn drained
cayenne pepper, salt and black pepper to taste
daiya cheese to top
prepare pasta according to box
meanwhile, in nonstick pan, heat oil and saute onions, garlic and peppers for 3 minutes
add chili, corn and spices, reduce heat and let simmer 10 minutes
drain pasta and add sauce to noodles, combine together and serve topped with daiya cheese (i like to use the cheddar and mozz shreds together to mix it up a little)
other variations: you can also opt to use a can of tomato sauce and your chili seasoning of choice if you are making a large batch or like a saucier dish, when i prepare it this way i usually add black beans and diced green chilis
http://www.daiyafoods.com/
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