Corn Tortilla and Veggie Stacks With Red Pepper Coulis
By: Noelle Ferrada Kelly
Published: Wednesday, April 14, 2010 - 6:52pm

Ingredients




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

Preparation

1 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. 2 For sauce: Place all ingredient in a bowl and blend with an immersion blender. 3 Assembly: Heat 3 tortillas. Place 1 1/2 Tbsp of the coulis on a plate. 4 Lay one tortilla on top of the sauce. Add 1/2 Tbsp of coulis onto tortilla and top with some veggies. 5 Repeat with second layer. 6 Add top tortilla and top with 1/2 Tbsp of coulis and decorate with veggies. Eat with knife and fork!

About


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!