Mexican Lasagna



      Another excellent Tempah recipe.  If you don't tell 'em it's not meat, they may not even know!  Start with a green pepper and a red pepper (which our garden is STILL producing!).  Dice them up and throw them in a pan with a diced onion (let 5he onion sit for 5 minutes after chopping for max nutrition).   Get the veggies sauteeing then use a cheese grater to grate up a brick of tempah (which you should be able to find in any grocery store).  Toss that in with the peppers and onions (I just grated it right into the pan), and sautee all that together with a lot of garlic and cumin as well as some paprika, cayenne pepper, black pepper, and a touch of tumeric.  You could also use your favorite taco seasoning mix.  Add water as needed to keep the seasonings wet and reach the desired consistency.

      While that cooks, mix a good (preferably organic) salsa with a can of (preferably organic) diced tomatoes in a bowl. Stir in a can of dark kidney or black beans and a small bag of (preferably organic) frozen corn (thawed).

      Once the tempah tastes like taco meat, spray a deep pie dish with cooking spray and lay a whole wheat tortilla at the bottom.  Add a layer of the tempah mixture then a layer of the tomato mixture. Next is a layer of (HUMANE!!!) Cheese (Organic Valley is a great Humane brand) or cheese substitute.  Lay another tortilla over it and repeat until you reach the top of the dish.  Top with one final tortilla and more cheese.  Bake at 375 until cheese is bubbly and starting to crisp at the edges.

      Enjoy!  And please let me know if you try it!

Flintstone loved it!

Though he wasn't SO into the corn . . .