Half Assed Apple Crisp

I'm trying to be a more responsible person and use up my produce before it turns to slime in the bottom of my fridge.

 

It's harder than it sounds.

 

Vegan Orzo Verde Recipe

One of my favorite dishes is Damn Delicious' Slow Cooker Enchilada Orzo. I've made it many, many times over the years. Originally, I made it exactly as written, Crock Pot and all. 

As time went by, my roommate's biological feud with tomatoes threatened to remove this beloved meal from my repertoire. I wasn't willing to let it go without a fight. Thus, the recipe morphed into a tomato-free, all vegan, stovetop version that let me keep my roommate and my menu.

If you're looking for a pasta dish without tomatoes, I hope you give this one a try. It's crowd-pleasing. It's easy to throw together. And yes, it is damn delicious.

 

Vegan Orzo Verde (adapted from Damn Delicious)

Ingredients:

• 1 jar salsa verde (about 16oz)
• 1 can green enchilada sauce
• 1 can chopped green chiles (can be omitted if your salsa is on the spicy side)
• 1 cup veggie broth (I use Better than Bouillon concentrate) 
• 1 can black beans
• 2 cups orzo pasta (I'm sure you could use another small pasta shape, such as stars or ditalini, but I'm hooked on the texture of orzo "grains")
• 4oz vegan cream cheese (Tofutti and Violife both work great)
• 1 cup frozen corn
• Cilantro to taste

Instructions:

• In a soup pot, combine the salsa, enchilada sauce, chiles (if using), veggie broth, and black beans. Cover and bring to a boil.
• To the boiling pot, add orzo and cook just shy of desired tenderness.
• Stir in cream cheese and frozen corn until the cream cheese is fully melted and the corn is warm.
• Add cilantro to your heart's content and serve as big ol' bowls of cozy.

 Bonus points if you have Lauren Toyota's Nacho Cheese and some chips on the side.