Saute onion and garlic, add cumin, oregano, chili powder, cayenne, lemon juice, and nutritional yeast, and 1 TBL tomato paste. Season with salt and pepper. Add 1 cup of red lentils and 3 cups of water. Cook until lentils are soft and the water is absorbed.
The mashed potatoes are just delicious vegan mashed potatoes with some parsley, topped with pico de gallo and Daiya mozzerella.
Blend the sauce with the spices. For the rice, pour the cooked rice into an 8 inch cake pan. Pour sauce over it until it is just barely covered. Add corn on top and bake at 400 for 20 mminutes, or until most of the liquid has evaporated.
For the beans, open the cans of beans. Drain the liquid from one can (we drained the pintos, but do whatever) and bring to a boil in a pot. Season with garlic, salt, and pepper. Add in cheese sauce and bring to a boil. Reduce heat to low and cook at least 15 minutes. Stir to prevent the cornstarch from hardening too quickly.
Sorry for the delay, we had some home internet issues that prevented me from posting our important dinners. Luckily, we didn’t miss the end of VeganMofo. I am so glad I forced encouraged Stef to participate this year. I definitely look forward to it again next year. We may need to participate in some other blogging projects to keep us motivated in the coming months.
Anyway, mexican pizza isn’t much of a recipe, so I’ll be brief. Spread black bean dip onto flour tortillas. Season with salt, pepper, garlic powder, cayenne, and oregano. Top with sliced tomatoes, jalapenos, and arugala. Top the veggies with vegan mozzerella. Sprinkle a little more salt and pepper for good measure. Bake 10-12 minutes until the tortillas are crispy and the cheeze is melty. I made three pizzas and tore the fourth into pieces for tasty chips!
We ate this with guacamole and salsa, not pictured. I think there are enough photos of avocado on this site that you can get the idea.