Slow-Cooker Enchilada Casserole with zucchini, yukon golds and salsa verde

Ingredients

Feeds 2-4

Ingredients List:

8 white soft corn tortillas, sliced into rectangles

1 medium zucchini, sliced as half-moons

1/2 yellow onion, thinly sliced

1 jar prepared salsa verde 

(I used Trader Joes's brand)

1/2 cup grated vegan pepperjack cheese

1 1/2 cups tofu "sour" cream (recipe follows)

Tofu sour cream:

1/2 block tofu, drained

1/6 cup olive oil

1 1/2 tbsp lime juice or white vinegar in a pinch

1 tsp ground coriander

1/2 tbsp onion powder

 Salt to taste

 Mix all ingredients in a food processor until it 

takes a consistency similar to sour cream.  

Spoon into a medium size bowl and set aside.

Preparation:

Grease your slow-cooker bowl with olive or canola oil

Pour a thin layer of salsa verde

Add a single layer of the vegetables

Add a single but thick layer of the corn tortillas

With a spatula, cover the tortillas with a layer of the tofu cream

Repeat

Cover with a layer of salsa verde, any remaining veggies and the shredded vegan jack

Pour about 1/2 cup water down the sides of the casserole making sure to distribute evenly

(this prevents drying out while cooking)

Set Slow Cooker to low for 4-6 hours until veggies are tender.

Before

You may need to add an additional 1/2 cup water about half-way through cooking time if casserole appears dry.

Free-for-all weekend edition(s):
Vegetarian: substitute traditional sour cream for tofu sour cream and grated pepper jack cheese in place of vegan version

After with simple salad

Meaty: same as above plus add a layer or two of shredded rotisserie chicken