7 Layers of Mexican-inspired Stuff [Mexican Lasagna?]
February 14, 2011
Loving the way I cut last week’s lasagna into four perfect sectors for the week, I wanted to this week’s lunch to also be a visual representation of my count-down to week’s end. Next week is mid-winter recess and I am off. So here it goes, an improvisation of pantry turnover and layered goodness: Mexican Lasagna…
Layer one is creamy polenta, the rest of the box that has been irking me since I used it for a stew a few months back. I boiled it in a slew of vegetable stock powder that is almost done. I chose it as the bottom layer so it can firm up and hold together the innards.
Layer 2 is some black beans, some rinsed canned black beans. Mmm, metallic tasting goodness.
Layer 3 is a spread of some jarred pineapple salsa.
Layer 4 is spiced and grilled onion, garlic and green chilies, diced tomatoes and a bunch of fresh, fragrant cilantro mixed to wilt.
Layer 5 is a cashew sour cream concoction from Vegan Brunch. Yes, I am swearing off the Tofutti.
Layer 6 is more of the grilled mixture, topped with some black olives. Sparingly is how I like my black olives. I often treat them like a bay leaf and remove them during mealtime as they’ve already flavored up the dish to the extent I want.
Finally, Layer 7–another polenta layer, tossed with cilantro, chopped onion and more olives for garnish.
There she is! 7 layer delight.