Fills a 10x16 pan; serves 20
The Beans
soak pintos for 8-24 hours,
Cook with 1/2 to 1 inch of water above.
When cooked add desired seasonings and salt.
Add 1/2 a red bell pepper and allow to cook in.
The Rice
Sauté 4 c. Rice in Coconut oil with
1-3 T. Braggs Liquid Aminos
1 T. Curry
1/2 t. Chipolte
2 Pasilla peppers, de-seeded and blended with 1 c. water
1 large Onion
4-5 garlic cloves, minced
1 1/2 t. Salt
1-2 T. Basil
When rice is brown/translucent adding 8c. boiling water, 2c. at a time, stirring often. Turn low when it boils and stir rice every 10-15 min. When almost done add 1/2 a red bell pepper and allow to cook in. (sliced olives opt.)
The Gravy
2 c. cashews or sunflower seeds
1/4 c. oat flour
1/4 c. arrowroot Flour
1/3 c. nutritional yeast
1 T. california chile pepper pwdr
1 t. onion pwdr.
1 t. salt
5 c. boiling water
Blend dry ingredients, add the water and blend again.
The Sauce
blended tomatoes in pureé
enchilada sauce
The Veggies
4 summer squash, thinly sliced
4-6 carrots, thinly sliced
1/2 lb. mushrooms, sliced
20 Tortillas (more if desired)
Layers:
(intersperse with gravy and sauce)
gravy, sauce, squash, beans, rice, tortillas, carrots,
rice, beans, mushrooms, tortillas.
Drizzle coconut oil over the tortillas. You may wish to cover with foil. (If you do, the baking time can be cut down.)
Bake for 30-45 min. @ 400 degrees.
You may wish to serve it with Salad:
2 heads of romaine, torn
and your favorites from the following:)
red bell pepper
shredded purple cabbage
broccoli
green onions
shredded carrots
white sesame or sunflower seeds
radishes
purple onion
cucumbers
tomatoes
garbanzoes
red kidney beans
avocado
cooked quinoa
Cashews
For a dressing, toss salad with salt (to open the pores), oil, apple cider vinegar, juice of a lemon, and your favorite seasonings.
No comments:
Post a Comment