Mexican Hat
Instructions:
WHIZ in blender until smooth: 1 1/2 c. cashews , 6 1/2–7 oz. can red pimento, drained, 3 tbsp. lemon juice , 2 tsp. salt , 2 tsp. onion powder , 3 tbsp. nutritional food yeast , 1 tsp. garlic powder, 1 tsp. oregano , 3 1/2 c. water, 1 tsp. cumin (to taste). Additional ingredients: 1 dozen corn tortillas, 4 c. cooked & salted pinto beans, drained , 3 large tomatoes, chopped small , 1 c. sliced black olives ,1 c. chopped onion , 1 recipe of SALSA
SPRAY a 9” x 13” pan. POUR small amount of sauce, enough to coat bottom of pan. PLACE a layer of corn tortillas to cover bottom. (Some may have to be cut in half.) SPRINKLE with 1/3 of beans, tomatoes, onions, olives, sauce, and salsa. REPEAT the layers. For top layer, pour sauce only on top, reserving tomatoes & olives to add later. Cover with foil and BAKE at 350° for 1/2 hour. Uncover, sprinkle with tomatoes & olives, and bake 15 minutes more. Let set 15 minutes before serving. Garnish with chopped green onion tips if desired. YIELD: 8 Servings *To make Macaroni & Cashew Cheese: omit cumin and oregano from sauce. Boil 3 c. of macaroni, and use instead of vegetables, tortillas and beans
SPRAY a 9” x 13” pan. POUR small amount of sauce, enough to coat bottom of pan. PLACE a layer of corn tortillas to cover bottom. (Some may have to be cut in half.) SPRINKLE with 1/3 of beans, tomatoes, onions, olives, sauce, and salsa. REPEAT the layers. For top layer, pour sauce only on top, reserving tomatoes & olives to add later. Cover with foil and BAKE at 350° for 1/2 hour. Uncover, sprinkle with tomatoes & olives, and bake 15 minutes more. Let set 15 minutes before serving. Garnish with chopped green onion tips if desired. YIELD: 8 Servings *To make Macaroni & Cashew Cheese: omit cumin and oregano from sauce. Boil 3 c. of macaroni, and use instead of vegetables, tortillas and beans