Corn Tortilla and Veggie Stacks With Red Pepper Coulis


1 cup asparagus stalks
1/2 cup mushrooms
1 Japanese eggplant, sliced and peeled
3/4 cup red peppers (from a jar)
1/2 cup Veganaise
1 garlic clove, minced
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne


For veggies: Peel and slice the eggplant with 1 inch thick slices. Lightly oil a grill and cook the eggplant for 5 to 7 minutes. Do not overcook. Add salt and pepper to taste. Saute' asparagus and mushrooms for 5 to 7 minutes and set aside for assembly.
For sauce: Place all ingredient in a bowl and blend with an immersion blender.
Assembly: Heat 3 tortillas. Place 1 1/2 Tbsp of the coulis on a plate.
Lay one tortilla on top of the sauce. Add 1/2 Tbsp of coulis onto tortilla and top with some veggies.
Repeat with second layer.
Add top tortilla and top with 1/2 Tbsp of coulis and decorate with veggies. Eat with knife and fork!




As a dinner post, I would like to share a recipe I created last week. It actually was an inspiration based on a whim but those are the best, I hear. It consists of layering and grilling vegetables, but overall it is a quick weekday meal.

Since there is no meat or fat, your fat comes from the veganaise. You will have 1/2 cup of coulis left for another use. This was surprisingly scrumptious and I hope to make it again!




Wednesday, April 14, 2010 - 6:52pm

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