Mushroom Pate
Ingredients
This makes a large amount.
- 200 grams of walnuts (or any other nut you'd like), ground in the food processor
- 3 large onions
- 500 grams of mushrooms
- Oil
Directions
- Grind the nuts and then set aside.
- Coarsely chop the onions and then sauté in oil until they are caramelized.
- Wash and quarter the mushrooms.
- Sauté in oil until the liquid has dissipated.
- Chop mushrooms in the food processor until smooth.
- Add the onions and pulse until smooth.
- Finally add the nuts and pulse until smooth.
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Enchilada Pie
Ingredients
- 12 ounces vegetarian ground beef
- 1 medium onion, chopped (1/2 cup)
- 10 ounces red enchilada sauce
- 1⁄2 cup frozen corn, thawed, drained
- 1 (4 1/2 ounce) can chopped green chilies, drained
- 1 cup pinto beans, drained (may sub black beans)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 flour tortillas for burritos (from 11 oz package)
- 1⁄4 cup shredded soy cheese (optional)
Directions
- Heat oven to 350°F In 12-inch non-stick skillet, cook onion over medium-high heat 5 to 7 minutes, stirring occasionally, until soft.
- Add griller crumbles.
- Reserve 1/4 cup enchilada sauce; set aside.
- Add remaining enchilada sauce, corn and chilis to onion/"beef" mixture. Stir in cumin and chili powder. Reduce heat to medium-low; simmer uncovered 5 minutes.
- Spray 9-inch round (2-quart) glass baking dish with cooking spray. Place 1 tortilla in casserole; top with about 3/4 cup of the beef mixture and 1/3 cup of beans.
- Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and soy cheese (again, cheese is optional).
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