I started to make the chocolate balls (see recipe in the previous post), continued to make a two (!) taco pies, which always is a hit, especially with meat eaters, I've noticed.
After that I made some chimichangas, a tortilla cake (or tortilla stack or tortilla lasagna or whatever you want to call it), salsa and of course, guacamole - which is mandatory with a Mexican meal if you ask me!
You need:
1/2 large pumpkin, peeled and cut in chunks
3 tablespoons olive oil
1 large brown onion, finely chopped
1 red pepper, cut up in chunks
1 zucchini, cut up in chunks
1 bag taco spice
1 tablespoon oregano
1 tablespoon chili powder
4-5 vegan sausages, cut up in thin slices
1 can crushed tomatoes
1 can black beans, drained
salt and pepper to taste
4 large tortilla bread
1 cup nutritional yeast
2 cups soy milk (or other plant based milk)
1 tablespoon oregano
2 tablespoons herbsalt
1-2 tablespoons chick pea flour
Salt and black pepper to taste
thinly sliced zucchini, or whatever you prefer to decorate the cake with
Make it:
Put the oven on 200 degrees. Fill a oven tray with olive oil and put in the pumpkin chunks. Use your hands to stir around so every chunk get covered with the oil. Season with some salt and pepper and put into the oven for about 30 minutes.
Put some oil in a frying pan and put in the onion, pepper and zucchini. Fry until soften and add the spices. Stir around well and leave it alone for a few minutes before you add the vegan sausages. Add the crushed tomatoes, the black beans and the pumpkins from the oven. Season.
Make the sauce that goes on top by mixing the yeast well with the soy milk in a sauce pan. Add the spices, stir well and put on high heat while mixing it with the chick pea flour. Keep stirring until it starts to boil up, lower heat, keep stirring until the texture of the sauce is a bit creamy.
Take an ovenproof baking tray with high edges and put some olive oil in the bottom. Put the first tortilla bread and cover it with well the pumpkin-bean filling, continue the same way with the next layers. The top tortilla (and the edges of the cake), you cover with the cheesy nutritional yeast sauce and decorate with the zucchini slices.
Oh my. What a food feast, eh! Thank you Trish and Martin for letting me use your kitchen for vegan experiments!
Vegan tortilla cake
Vegan tortilla cake
You need:
1/2 large pumpkin, peeled and cut in chunks
3 tablespoons olive oil
1 large brown onion, finely chopped
1 red pepper, cut up in chunks
1 zucchini, cut up in chunks
1 bag taco spice
1 tablespoon oregano
1 tablespoon chili powder
4-5 vegan sausages, cut up in thin slices
1 can crushed tomatoes
1 can black beans, drained
salt and pepper to taste
4 large tortilla bread
1 cup nutritional yeast
2 cups soy milk (or other plant based milk)
1 tablespoon oregano
2 tablespoons herbsalt
1-2 tablespoons chick pea flour
Salt and black pepper to taste
thinly sliced zucchini, or whatever you prefer to decorate the cake with
Make it:
Put the oven on 200 degrees. Fill a oven tray with olive oil and put in the pumpkin chunks. Use your hands to stir around so every chunk get covered with the oil. Season with some salt and pepper and put into the oven for about 30 minutes.
Put some oil in a frying pan and put in the onion, pepper and zucchini. Fry until soften and add the spices. Stir around well and leave it alone for a few minutes before you add the vegan sausages. Add the crushed tomatoes, the black beans and the pumpkins from the oven. Season.
Make the sauce that goes on top by mixing the yeast well with the soy milk in a sauce pan. Add the spices, stir well and put on high heat while mixing it with the chick pea flour. Keep stirring until it starts to boil up, lower heat, keep stirring until the texture of the sauce is a bit creamy.
Take an ovenproof baking tray with high edges and put some olive oil in the bottom. Put the first tortilla bread and cover it with well the pumpkin-bean filling, continue the same way with the next layers. The top tortilla (and the edges of the cake), you cover with the cheesy nutritional yeast sauce and decorate with the zucchini slices.
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