The Talk’s Cooking Recipes
Posted on Apr 1, 2024 | 12:00am
MEXICAN LASAGNA
SERVES 4
TOTAL TIME: 40 minutes
FILLING
LASAGNA
FOR SERVING
MAKE THE FILLING:
JAY’S MEXICAN RICE
SERVES 4
TOTAL TIME: 1 hour 5 minutes
PREPARATION
POMEGRANATE SPRITZER
MAKES 2 spritzers
TOTAL TIME: 5 minutes
PREPARATION
SERVES 4
TOTAL TIME: 40 minutes
FILLING
- 1 tablespoon sunflower or avocado oil
- 1 cup finely chopped or shredded cabbage (about 1/2 small head)
- 1 1/2 cups cooked black beans or 1 15-ounce can, rinsed and drained
- 1 1/2 cups cooked pinto beans or 1 15-ounce can, rinsed and drained
- 1 cup fresh sweet corn kernels (about 2 ears) or thawed frozen
- 3 tablespoons finely chopped pickled or fresh jalapeño (about 1 large pepper)
- 2 1/2 teaspoons taco seasoning (or 1 teaspoon each ground cumin, paprika, and dried oregano)
- 1 teaspoon sea salt
LASAGNA
- Olive oil cooking spray, sunflower oil, or avocado oil
- 4 of your favorite 8- or 10-inch tortillas, cut into 1-inch-wide strips
- 1 cup of your favorite salsa or canned crushed tomatoes
- 1 cup shredded vegan cheddar cheese or a blend of cheddar and mozzarella
FOR SERVING
- Guacamole
- Vegan sour cream
- Tortilla chips (optional)
- Preheat the oven to 425ºF.
MAKE THE FILLING:
- In a large skillet, heat the oil over medium heat.
- Add the cabbage and cook, stirring, until softened, about 5 minutes.
- Add the black beans, pinto beans, corn, jalapeños, taco seasoning, and salt and cook, stirring occasionally, until the flavors have come together and the seasonings are aromatic, about 5 minutes.
- Remove the pan from the heat and set the filling aside.
- Lightly coat an 8-inch square baking dish with cooking spray.
- Spread about one-third of the tortilla strips in an even layer across the bottom, trying to avoid any gaps.
- Add half of the bean mixture in another even layer, followed by another one-third of the tortilla strips.
- Layer with the remaining bean mixture and top with the remaining tortilla strips.
- Finish with the salsa and cheese.
- Bake until hot and bubbling, about 20 minutes.
- Cut the lasagna into squares and serve with the guacamole and sour cream, plus chips, if you like.
- Store leftovers in a sealed container in the refrigerator for up to 3 days
JAY’S MEXICAN RICE
SERVES 4
TOTAL TIME: 1 hour 5 minutes
- 1 cup short-grain brown rice
- 1 cup canned diced tomatoes or your favorite salsa
- 2 tablespoons sunflower or avocado oil
- 1 cup chopped bell pepper (about 1 large; I like to use a mix of colors, but any color will do)
- 1 cup finely chopped cabbage (about 1/2 small head)
- 1 bay leaf
- 3/4 cup cooked or canned black beans (rinsed and drained if canned)
- 1/2 cup chopped jalapeño peppers (2 medium peppers)
- 1/4 cup fresh sweet corn kernels (from 1 ear), or thawed frozen
- 2 tablespoons taco seasoning (or 2 teaspoons each paprika, ground cumin, and dried oregano)
- 1 tablespoon tomato paste
- 1 teaspoon raw organic sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon asafoetida
- 1/2 tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro
PREPARATION
- In a medium saucepan, combine the rice, 1 cup water, and 1/2 cup of the tomatoes (or salsa).
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer until the rice is cooked and has absorbed all of the liquid, 45 to 50 minutes.
- Remove the pan from the heat, fluff the rice with a fork, and cover again while you prep the filling.
- In a large skillet, heat the oil over medium-low heat.
- Add the bell peppers, cabbage, and bay leaf, stirring frequently, until soft, about 5 minutes.
- Stir in the remaining 1/2 cup tomatoes (or salsa), the beans, jalapeños, corn, taco seasoning, tomato paste, sugar, salt, and asafoetida.
- Add the cooked rice and gently mix everything together.
- Drizzle the lime juice over the rice, top with the cilantro, and serve hot.
- Store leftovers in a sealed container in the refrigerator for up to 3 days
POMEGRANATE SPRITZER
MAKES 2 spritzers
TOTAL TIME: 5 minutes
- 1 cup pomegranate juice, chilled
- 1/2 cup sparkling water, chilled
- 1/4 cup pomegranate seeds
- 2 to 3 sprigs fresh mint
PREPARATION
- In a small pitcher, stir together the pomegranate juice and sparkling water.
- Divide the mixture between two glasses and garnish with the pomegranate seeds and mint sprigs.
- Cheers to a small moment worth celebrating!