This blog is really a commitment on my part and my way to promote a Veg lifestyle...My disclaimer is I'm no expert on food, health, political or philosophical dogma or anything really...( spelling included apparently...Thank you Spell Check).
I'm just a regular, no-name person in an ocean of faces.....
All I know is this....(and I feel this deep in the core of my being): Killing and consuming animals is wrong, wrong, wrong!
Everytime a transport truck passes me on the highway full of pigs being brought, no doubt, to a slaughterhouse (they ain't going to the Spa), it hits me in the guts that this is so wrong....Am I the only one who is disturbed by this? Sometimes I feel I am alone that way. I know this may sound melodramatic but it's like a holocaust is happening and most everyone is blind to it...
I bring this up in conversation and people look at me with puzzled faces like I've just blurted out a 50 line passage from Illiad in Urdu...sigh...
My hope is to post musings, recipes, hints, ideas etc etc etc all vegged themed...(so I won't bore you with my thoughts on the price of tea in China...)
The best thing that could happen is I get positive feedback...I love hearing the ideas and thoughts of interesting upbeat people...(but I am also bracing for the not so positive and the not so interesting..)
I'll try to include a easy Veg recipe every time at the end of each post...
That's enough for now...
M xox
The recipe below is deish! I've used veg cheese with jalapeno in it...Gives the dish zip! Make sure it's the melty kind...I've subbed chick peas for the pinto beans...I don't see why you couldn't use kidney or another type of legume...I've even subbed leftover veg chili for the whole bean mixture...it's a good way to use up leftovers (ahhh..recycling at it's best)..Enjoy...
Mexican Tortilla Bake
Muy delicioso!
By Robin Robertson
Serves 4
What You Need:
· 1 tablespoon olive oil
· 1 large garlic clove, minced
· 1-1/2 cups cooked pinto beans or one 15-ounce can, drained and rinsed
· 1 14.5-ounce can diced tomatoes, drained
· 1/4 teaspoon chili powder
· Salt and pepper, to taste
· 1-1/2 cups prepared tomato salsa
· 4 ounces soft or silken tofu
· 2 tablespoons lime juice
· 12 6-inch flour tortillas
· 1 cup shredded vegan cheese
·
What You Do:
1. Preheat oven to 350 degrees. Lightly oil a 9x13-inch baking dish. In a large skillet over medium heat, heat the oil. Add the garlic and cook until fragrant, about 30 seconds. Add the pinto beans, tomatoes, chili powder, and salt and pepper to taste, and simmer for 5 minutes. Remove from heat.
2. In a food processor or blender, combine the salsa, tofu, lime juice, and 1/2 cup of the bean mixture. Process until well blended. Spread a thin layer of the tofu and salsa mixture over the bottom of the prepared baking dish. Arrange 6 of the tortillas on top, overlapping as necessary. Spread the remaining bean mixture over the tortillas and cover with another layer of tortillas. Top with the remaining tofu-and-salsa mixture and sprinkle with the shredded cheese.
3. Bake until hot and bubbly and lightly browned on top, about 30 minutes.
