So this is the Mediterranean pie’s Mexican cousin. I said i would make it again, but i didn’t have enough zucchinis, but i did have freshly cooked black beans… and so was born the Mexican Vegetable Pie. This time I did taste it, and FoodGasm! Oh so very good! (I even gave myself a pat on the back). I hope you make it and love it too! The colors are beautiful and bright, the flavor crisp! It got great reviews!
- 6 bell peppers, finely chopped (I used 3 red and 3 green)
- 2 red onions, finely diced
- 2 bunches cilantro, chopped
- 1 cup grated carrots
- 3 tbsp minced garlic
- salt and pepper to taste
- 1 tblsp cumin, 2 tsp coriander
- 6 oz tropical hot sauce (it’s a very mild sauce it’s mostly fruit, so don’t go putting 6oz Tabasco or it will be inedible)
- 5 cups cooked black beans
- 1 cup tahini
- 1/3 cup olive oil
Once all veggies and herbs are cut and mixed, wrap in kitchen towel and squeeze excess liquid out. Do it a handful at a time, it will release A LOT of water!
Once you have gotten rid of as much excess water as possible set aside and make the crust. Which consists of throwing the last 3 ingredients in a food processor, watch your tahini and olive oil, use it to lubricate the mix so it moves. But the paste should be REALLY thick, resembling wet cement.
Once crust mixture is done spread into baking pan (8x8 to 10x10 will work) making sure to spread it up around the sides too.
Then throw in veggie mix and spread evenly and pack in tight. Bake at 350F for 20 minutes or until toasted.
Note: practice makes perfect, this time I didn’t use the baking soda or cornstarch or any binding agents but it still kept up its shape!!! So yeay! for eliminating unwanted products!
oh yes… i had the first piece :) -Cristi
- 5 carrots
- 3 red onions
- 5 cups cooked black beans
- 2 cups raw cashews
- 4 cups cooked red quinoa
- 1/2 cup rice vinegar
- 1/4 cup olive oil
- 2 lemons juice
- paprika, salt, black pepper, red pepper flakes, garlic, a hint of curry, cumin and nutmeg
Mash up all veggies, cashews and black beans in a food processor (adding liquids little by little to ease the mashing), mix well in a bowl with cooked quinoa. shape into patties and bake at 375 for 10 min.
I served it over lightly sautéed zucchini strings with caramelized onions and miso dressing, garnish with avocado… let your taste buds fiesta! i <3 veggie burger adventures, cristi
