Sunday, August 1, 2010

Lazy Day

It sure is hard to get things done on a gloomy day. I haven't been very productive today, which is nice to not do anything every once in a while.

After pulling weeds and filling three brown bags full I decided to make Mock Tuna Salad. I served it on toasted Ezekiel bread. It was refreshing on such a hot day!

On Friday, Joe and I had a date night at home. We needed it since we are always on the run. I made Bean & Corn Tortilla Lasagna with Avocado from Eat, Drink & Be Vegan by Dreena Burton.

Bean & Corn Tortilla Lasagna with Avocado
Adapted from Eat, Drink & Be Vegan

14 oz tomato sauce
1 tsp chili powder
1 1/4 tsp cumin powder
1 tsp dried oregano
1/8 tsp all spice
1/4 tsp sea salt
black pepper to taste
1/2 tsp Tobasco
1/4 tsp agave nectar
2 med garlic cloves, minced
1/3 c onion, diced
15 oz of black & pinto beans, rinsed and drained
6-7 corn tortillas
1 large or 2 small avocado
3/4 fresh or frozen corn kernels
1 1/2 T fresh lime juice (about 1 lime)
1/2 c crushed tortilla chips
3/4 c vegan chesse (I used Daiya mozzarella flavor)
1/4 c chopped cilantro

Preheat oven to 400 degrees. In a large bowl, combine tomato sauce, chili powder, cumin, oregano, allspice, 1/4 tsp salt, pepper, Tobasco, agave nectar, garlic, onion and beans; stir to mix well. Lightly oil an 8 x 8 baking dish.

Pour half of mixture in baking dish and tip back and forth to distribute evenly. Place half of the tortillas on top of mixture.

When mixture is covered with tortilla shells, place avocado slices on top of tortillas and season with a pinch of salt.

Distribute corn kernels over avocado, then drizzle with lime juice.

Top this layer with remaining tortillas, spread with remaining sauce mixture, and sprinkle with crushed tortilla chips, then cheese.

Cover with aluminum foil and bake for 20 minutes. Then, uncover and bake for another 7-10 minutes, until cheese is melted and casserole is bubbling at edges. If cheese hasn't melted, turn on broiler for 1-2 minutes. Remove from oven and cut into squares. Sprinkle cilantro on top. Serve immediately.

When it was time to eat, I was so hungry I forgot to take a final picture! Oops!

Overall, Joe and I liked the meal but we pondered what could be done differently next time. The meal was tasty but it was lacking a contrast in flavors. We thought we would:
-substitute tomato sauce for either marinara or enchilada sauce
-add jalapenos
-top with sour cream
-substitue Tobasco with sriracha sauce

I will definitely make this meal again but with the substitutions.
 Sunset on Saturday evening

Have a great work week!