Saturday, April 9, 2011

Heirloom Tomato Au'Gratin

Oh Boy, we were loving this this. You just cant go wrong with the flavors of Heirloom tomatoes and Fresh thyme. If you are a huge fan of Heirloom Tomato's you must try this out. I can't wait to make this again with the tomatoes from our garden this year.

3 pounds ripe heirloom tomatoes, cut 1/3-inch slices  
sea salt  
extra virgin olive oil  
1 large sweet onion, finely chopped  
2 cups seasoned panko bread crumbs
1 tablespoon minced garlic  
2 tablespoons agave nectar
freshly ground black pepper  
3 teaspoons fresh thyme leaves, chopped  
1/2 cup vegan Parmesan cheese
1 cup daiya mozzarella cheese

Preheat the oven to 350 degrees. Place sliced tomatoes into a colander and sprinkle with sea salt.
Brush the bottom of a 9x13 inch glass backing dish with olive oil. Heat olive oil in a large cast iron skillet over medium heat. Add onion and garlic and cook for about five minutes or until onions are translucent, not brown. Sprinkle with salt, pepper, and 1-1/2 teaspoons thyme. In a bowl combine the tomatoes, agave, and pepper. toss lightly. In another medium bowl, mix together bread crumbs, 2 tablespoons olive oil, 1-1/2 teaspoons thyme, Parmesan, daiya, salt and pepper. Layer half the tomatoes in your baking dish, overlapping them slightly. Season with freshly ground black pepper and sprinkle with half of the onion mixture, and then half of the the bread crumb mixture. Then repeat the layers again. Bake for 35 to 40 minutes until crumbs are golden and tomatoes are bubbly. Serve warm or at room temperature.

Black Bean and Corn Layered Quesadilla bake

This is something quick and easy to throw together for dinner when you don't have much time to cook.

5-6 flour tortillas (10 inches)
2 tablespoons canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 cups cooked black beans
1 1/2 cups water
1 1/2 cups frozen corn
4 scallions, thinly sliced, plus more for garnish
1/2-3/4 package daiya cheddar cheese.

Preheat oven to 400 degrees.   Heat oil in a large skillet over medium heat. Add onion, jalapeƱo, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add beans and water, bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and remove from heat. Taste and adjust for seasoning.  In an 8x8 square glass bake pan, brush a the bottom of pan with a dab of oil. Place a tortilla in the bottom layer with seasoned bean and veggie mixture then sprinkle with a bit of cheese and scallions, then top with another tortilla and continue until all your mix is can make as many layers as you wish...I did 5 layers.  Bake until cheese melts, 20 to 25 minutes. sprinkle pie with scallions. To serve, slice into wedges. Top with vegan sour cream, salsa, guacamole whatever you like