Recipe: Corn Tortilla Pie/vegan

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Corn Tortilla Pie

 

Package of Corn Tortilla shells

6 oz can large pitted black olives whole

8 oz. package of Morningstar Meal Starter Chik'n Strips

1 26 oz Jar of your favorite spaghetti sauce or homemade..(I use Newman's

Mushroom Marinara Sauce)

1/3 cup sugar

1 small can of diced green chili's

1 small package of frozen corn (around 3 oz or more depending on your taste)

1 small onion chopped finely (optional)

4 cloves garlic minced (optional)

1 cup water

finely chopped lettuce

Tofutti Sour Cream

 

Thaw the chik'n strips, then cut into small pieces. Add oil to frying pan

and put in the chicken, ignore the package directions, fry them until very

brown and crispy outside, maybe 5-10 minutes. Set aside.

 

Sauté onions and garlic if using, then add spaghetti sauce and the sugar

stirring until sugar is dissolved.

 

Slice the whole olives...you can use the ones that are already sliced, but

this gives you twice as many olive slices and cost a whole lot less and it

really only takes a minute. For the salt addicts...drain the juice down the

drain so you don't drink it. I am on to you...Shawn and Paula.

 

Spray or lightly oil round casserole dish.

 

Now you are ready to start layering. First put TWO corn tortilla shells on

the bottom of the baking pan and spread 1-2 TBSP of the spaghetti sauce on

the shell spreading it to the very edges. Next, or in what ever order you

wish layer the olives, chilies, corn, and chik'n. I like lots of corn in the

layers. You don't need to put more sauce on top of the layers, just on the

bottom layer on top of the shells. Then go to the next layer using TWO corn

shells, sauce, ingredients in layers. Do this until you run out of room in

your pan or you have used your ingredients up. Don't get carried away with

the sauce as you will finish your layering with TWO corn shells and then

pour the rest of the spaghetti sauce over the top.

 

Now, take that 1 cup of water and drizzle down the inside of the casserole

dish, not on top, down the sides. Lift the edges of the pie up to let the

water run underneath the pie add more water if it soaks right in and you

can't see it around the edges.

 

Bake at 350 degrees, covered, until the dish is bubbling, about 30-40

minutes.

 

Serve on a plate with a bed of chopped lettuce and Tofutti sour cream for a

vegan dish.

 

If you don't eat it all up, add a little water to the pan with the leftovers

and cover. You can reheat either in the oven or microwave with lid. The

water keeps the shells from drying up and becoming leather.

 

linda

 

 

" Whatever you do will be insignificant and it is very important that you do

it. "

Mohandas Gandhi

 

linda's albums: womyn47