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Monday, January 16, 2017

Vegan Mexican Lasagna

I think this may be the best place to store recipes that folks want going forward.  Perhaps I'll eventually get back to updating regularly but here goes my first post in FOREVER!  Biggest update is that I have started using Wildtree Herbs and Spices and have absolutely fallen in love.  They absolutely make dinner time easier and tastier.  So you will see in recipes going forward the use of these spices and I will include substitutions as necessary.  Sometimes there is and sometimes there isn't.  Feel free to comment and I will do my best to help you out if you didn't want to order anything.

Vegan Mexican Lasagna
1 can refried beans (I used an organic vegetarian variety but any will do - you could even mash a can of black beans or pinto beans with some garlic powder, onion powder, chili powder and salt and call it a day)
1 package tortillas - I prefer corn in this recipe and used a blend of corn and wheat as it's what I had on hand.
1 red bell - roughly diced
1/2 red onion - roughly diced
1 c. frozen corn
1 carrot - roughly diced
1 small zucchini roughly chopped
1 Jar Salsa - pick your heat here
2 T Wildtree Taco Seasoning
1-2 tsp cumin
1 tsp coriander
1/2 tsp salt
1 lime - sliced and ready for juicing

Vegan Queso
1/2 c. soaked cashews
1/4 c. soaked sunflower seeds
1/4 tsp chipotle powder
1/2 cube 'Chicken' bouillon
1/4 c. nutritional yeast
2 cloves garlic
1/4 red onion - raw
1 tsp cumin
1 tsp chili powder
1/2 tsp coriander
Salt as desired

*If you didn't have time to soak these.  You can bring to a boil on the stovetop, covered in water, and let go for about 5-10 minutes.  For some reason, my cashews always seem to put out a purpley colored foam after a while.  I figure this is a good time to take them off the stove and rinse.

Combine all ingredients into a high powdered blender - aka Vitamix.  Add in about 1/2 c. to 1 c. of water. You could also do a non-dairy milk here but I find it unnecessary with the high fat content of cashews.

Guacamole -
2 tsp Wildtree guacamole seasoning  I use far less than what the company calls for as it does pack some heat)
2 ripe avocados
pinch of salt
Mix together ingredients about 2 hours prior to serving.  This is the easier and best guacamole I have ever made.

Prepare your lasagna:

Saute onion in a spot of oil till translucent.  Add in red bells, carrot, corn and seasonings.  Let saute for 5 minutes.  Add in zucchini and continue cooking for an additional 2-3 mins.  If necessary - douse the pan with a splash of water to release the spices from the bottom of the pan.  I would not add in any extra oil as there is already a substantial amount of healthy fat from the cashew sauce.  Remove from heat and get ready to layer.

If desired you can roast your tortillas prior to preparing but I skipped this step in order to save time and found the end result still quite tasty.

Spray an 8 x 8 baking dish.  Then add in about 1/4 c. vegan queso - this should be just enough to coat the bottom of the pan. Layer in your tortillas.  Spoon on about half a can of the beans and spread to the corners evenly.  Pour in half of vegetables.  Top with 1/2 c. vegan queso and a squeeze of half a lime. Repeat with tortillas, beans veggies and queso.  Top layer should end with tortillas and then queso.  Then spoon on dollops of salsa.  Oven bake at 375 for 30-35 minutes or until the sides are bubbly and the top looks 'dried' out so to speak.  The queso sauce will darken and not be as shiny.  Le rest for 5-10 minutes and then slice to serve.  Top with guacamole and a lime wedge.

(pictures will be computer and my phone are not currently talking to one another)

If you make this, please let me know how it goes!