Thursday, March 04, 2004
excerpt from: "A Vegetarian Cooks' Book"
The Green Cutting Board Press, 2004
1 can (17 oz) whole kernel corn, drained
1 can (15 oz) tomato sauce
1 cup picante sauce or taco sauce
1 tbls chili powder
1 ½ tsp ground cumin
1 carton (8 oz) vegan sour cream
1 carton (8 oz) vegan cream cheese with chives
1 tsp oregano
½ tsp basil
½ tsp minced garlic
6 large tortillas
1 cup (4 oz) shredded soy cheddar cheese
Combine corn, tomato sauce, taco sauce, chili powder and ground cumin and put to side. Combine sour cream, cream cheese, oregano, basil, and garlic; mix well. Arrange 2 tortillas in bottom of lightly greased 13x9x2inch baking dish overlapping as necessary. Top with half corn mixture. Spoon ½ cheese mixture on top and then arrange remaining tortillas over cheese. Top with remaining corn mixture and cheese mixture. Bake in preheated 375 degree oven for about 30 minutes or until hot and bubbly. Remove from oven and sprinkle with cheddar cheese. Let stand 10 minutes before serving.