Vegan Mexican Lasagna – Oh, Yes, You Want This!

If I was doing my job, there would be avocado and lime slices on this plate!

If I was doing my job, there would be avocado and lime slices on this plate!

Once in a while, I make lasagna. Typically, it’s the standard veggie lasagna (with crumbled tofu instead of ricotta), but I often have leftover noodles that I really must use. Well, not must, but I want to. When that happens, I turn to Mexican Lasagna, because of its ease and deliciousness.

Right now, because I’m working on freezer meals and we recently had regular lasagna, it occurred to me to just make a few Mexican lasagnas and store some for later and have one now. I made one that was vegetarian and one that was vegan. The only difference is the type of cheese used, so modify at will.

Ingredients

½ lb dried pinto beans, soaked and cooked or 3-4 cans of pinto beans, drained
1 jalapeño or ¼ cup of pickled slices
1 onion diced
1 stalk celery diced
2 teaspoons cumin
½ teaspoon chili powder
⅓ teaspoon turmeric
½ teaspoon salt
9-12 lasagna noodles, cooked al dente
1 large can diced tomatoes
2-3 cups of chunky salsa
Faux or cheddar cheese

Process

Cook beans with onions, celery, peppers, and spices. Mix salsa and tomatoes and set aside to chill. When vegetables in beans are soft, blend until fairly smooth.

In a baking pan, place one layer of noodles (usually 3). Smooth a layer of beans over noodles. Add dollops of tomato/salsa mix. Sprinkle on your cheese of choice. Repeat 2-3 more times for a total of 3-4 layers. End with your last layer of cheese.

Bake at 350* for 35 minutes. Set aside for 10 minutes and serve with avocado slices and vegan/reg sour cream.

Green Tomato Chili

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So, with it being green tomato season at my house, I’m trying to come up with uses for the big bag of tomatoes I brought in last week, besides fried green tomatoes (which we love, but I did once this week already). As I had nachos on my to-make list this week and was about to start the chili, it occurred to me that maybe I could do that with the green tomatoes, and it came out wonderfully!

Ingredients

1 sweet onion, diced
2 jalapeños, diced
3 large green tomatoes, diced
2 stalks celery, diced
1 T olive oil
2 limes, juiced
IMG_1230a1 t turmeric
1 T chili powder
1 T cumin
6-8 cups cooked beans (I used black and kidney)
1 T raw sugar

Process
Place olive oil, veggies, tomatoes, and lime juice in a large skillet. Sauté over medium heat until all are soft. Add spices and let simmer another minute or two. Mix in beans and heat through.

Because the family was having this on nacho chips, after mine was done, I mashed some of  beans with a hand masher to create a thicker base.

This was delicious!

Flash Fire Nachos – A Vegan Recipe

Food styling and picture by Ms. E of the VeganAsana family.

Food styling and picture by Ms. E of the VeganAsana family.

Mmmmm… nachos. Yay… pressure cooker! We like beans. Had you guessed?

Ingredients

IMG_1065web1 lb pinto beans
1 medium onion chopped
1-2 
jalapeños, halved
1-2 stalks celery, chopped
2 T turmeric
2 T chili powder
2 T cumin
2 T vegetable broth powder
Water
1/2 cup nutritional yeast
2 T olive oil
Salt to taste
Nacho chips
Romaine lettuce
Salsa

Process

Throw beans, onions, celery, jalapenos, chili powder, turmeric, cumin, and vegetable broth powder into the pressure cooker. Add 2 T olive oil and water to about 2-3 inches above beans.

Place lid on cooker and bring to high pressure. Allow to cook 25 minutes. Turn off heat and allow the cooker to naturally depressurize. After it is safe to open, check beans to see if they are soft. If not, return to heat and cook longer (with or without lid).

Once beans are nicely soft, drain off most of the water and use a stick blender or food processor to blend the bean mix, adding nutritional yeast gradually.

Serve with nacho chips, lettuce, black olives, salsa, etc.

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