Tuesday, September 3, 2013

Fresh Veggie Tortilla Lasagne

The heat of summer, the zucchinis are coming in, fresh onions and tomatoes sit on the kitchen counter and there's a package of old corn tortillas, drying and cracking in the fridge. It's hard for me to throw away good food, so I decided to use those tortillas and their cracked qualities to make a fresh lasagne without pasta. The fresh basil, garlic and tempeh layer added a wonderful pesto flavor, and the chickpea flour sauce not only bound things together but added an important element of creaminess. This is a good dinner for two plus salad or greens, with great lunch leftovers (hot or cold!).

Fresh Veggie Tortilla Lasagne

1 medium large zucchini
1-2 medium sweet onions
1 large potato
3-5 mushrooms (any will do)
1-2 large ripe tomatoes
1 package tempeh
1 medium sweet potato
1/2-1 loose cup fresh basil
3-4 big juicy garlic cloves or use a whole head!
2-4 drying old corn tortillas (ok, you can also use fresh ones)
1/4 cup roasted sesame seeds
salt and pepper

The sauce to hold it all together:

1/2-2/3 cup chick pea flour
1/2 tsp cumin
1/4 tsp tumeric
1/4 tsp salt
1/3 tsp ground mustard
1/4 cup soy milk

1. Slice the zucchini, onions, potatoes, mushrooms, and tomatoes in thin rounds. Tear the corn torillas into strips.
2. Layer in a wide (lidded) cast iron enamel casserole pan as follows:
1st: zucchini & onion & sweet potato
2nd: layer of corn tortilla strips (use about half)
3rd:chopped basil and garlic with crumbled tempeh (think pesto...) dash of salt and pepper
4th: potato and mushroom
5th: tomato
6th layer of corn tortilla strips -- leave a little space to bring out a little of the underneath layer of tomato
top: sunflower seeds

3. Make sauce by adding all the dry ingredients to a bowl first, then stir in the soy milk. You can add more soy and/or more chick pea flour if you want more sauce.

4. Pour the sauce over the top of the whole thing -- drizzling it so that you get it over most of the surface.

5. Bake with the lid on at 350F for about 30 minutes.  You can stop at this point and save this to finish later or tomorrow ... but if you want it soon, turn up the heat to 450F take off the lid and crisp for 10 minutes.  Serve hot and marvelous. This is yummy hot or cold the next day.

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