Thursday, April 08, 2004
excerpt from: A Vegetarian Cooks' Book, The Green Cuttingboard Press, 2004
3 10" dia. tortillas
2 Tbls vegetable oil
6-8 bussels sprouts cut in half
1/2 Cup sliced mushrooms
1/2 Cup tomato diced
1/2 medium yellow onion sliced
4 ounces soy country saugage crumbled
1/2 Cup refried beans
1/2 Cup soy chedder cheese diced
1/2 Cup prepared salsa
1 Tbls diced jalepeno
1 tsp diced garlic
1/2 Tbls cummin
pinch sea salt
3 Tbls soy sour cream
Preheat an oven to 350 degrees F
Saute the brussels sprouts in 1 Tbls of vegetable oil turning to brown evenly. Add the onion, garlic, tomato, mushrooms and continue to saute covered until cooked soft. Turn the heat off and add the cummin and salt, set aside.
In 1 Tbls of vegetable oil saute the crumbled sausage until moderately dry, reserve.
Assemble the pie and cook
On one tortilla spread 3/4 of the sauted vegetables and top with the second tortilla. Spread the refried beans, reserved soy sausage and 1/2 the diced soy cheese. Top with the remaining tortilla and evenly apply the remaining vegetable saute. Cover with cheese and salsa. Cook on a pizza stone/pan for 20 minutes or until melted and bubbling.
Cut pizza style and serve with soy sour cream