The Healthy Librarian's Crazy Good Chipotle Sweet Potato Chorizo Seitan Black Bean & Roasted Corn Lasagna
Yikes! It's been 2 weeks since I've had a chance to post anything. Anybody miss me?
The Lab Rat & I were in St. Louis last week having a fine old time playing with the Beanie Baby & the Truck-Driving Grandson. And it's been work work work every since I got home late on Monday night.
I'm way behind on so many posts--but, I just had to share this recipe that is clearly a Two-Thumbs-Up Winner, that was inspired by Kathy Hester's "The Vegan Slow Cooker".
I put it together in a flash on Valentine's Night--and the Lab Rat & I enjoyed a very late romantic dinner eating Chipotle Sweet Potato Chorizo Lasagna as we watched 2 nerve-wracking episodes of the last season of "Big Love"--seeing the lives of the polygmous Henrickson family sadly spin out of control. How's that for romantic? "Big Love" is our guilty pleasure--and, honestly, it beats the heck out of eating chocolate.
About this Crazy Good Chipotle Sweet Potato Chorizo Seitan Lasagna--it's ridiculously low-fat, high in protein, fiber, vitamin A, vitamin C, and iron. It's 100% guaranteed company-worthy--and takes just 10 minutes of prep time. Okay--full disclosure: Plus 45 minutes to bake.
As for taste: It's a little sweet, a lot spicy--but not too much, & absolutely out-of-this-world. I sure hope I'm not over-selling this.
In the "Just Saying" Blog Business Department: I've got a very busy/exciting two months coming up, and although I will be posting about twice a week, to really keep up with all the health, medical, & wellness news, I'd recommend checking in on the Happy Healthy Long Life - The Healthy Librarian Facebook Page regularly, if you aren't already. It's a great way for me to post quickly, and share everything that's new. You don't have to have a facebook account to check in--just hit the ESC button when you're prompted to log in. If you hit that "like" button at the top of the page you'll get updates in your facebook news feed. As you can see--my big overambitious plan to keep a weekly summary blog post of the facebook posts quickly fell apart when I went out of town! Sorry.
Good Bye Field Roast Sausage - Hello Upton Naturals!
You all know about my love affair with Field Roast "Grain" Sausage. Whether it's Italian, Mexican Chipotle, or Apple Sage--I love the stuff. But, darn it, Field Roast has way too much expeller pressed safflower for my taste--and honestly, it was getting kind of embarrassing to keep telling you all to use it--even in small amounts.
Sure, I tried to make my own sausages, using Isa's recipes, but they just didn't taste as good as Field Roast's--and who wants to go to all that extra work? Hey, I'm already spending enough time in the kitchen as it is!
Enter, my new fave, Chicago-based Upton's Naturals. One of you kind/savvy readers recommended I try no-added fat Chicago-based Upton Naturals Italian & Chorizo seitan. Wow! Great taste. No fat. Too bad it's not sold in my neck of the woods--but, it is in St. Louis. I brought home both the Italian & Chorizo varieties--and I'm sold on this seitan! Check here for to see if you can find it near you. As for me--I'm putting together an order with friends, buying it online--and storing a stash of Upton's in my freezer.
The Healthy Librarian's Crazy Good Chipotle Sweet Potato Chorizo Seitan Black Beans & Roasted Corn Lasagna
Topped with a Couple of Slices of Avocado - Perfection!
Recipe was inspired by Kathy Hester's "The Vegan Slow Cooker"
For a copy of the recipe on one page, click here:
Preparation time: 10 minutes
Bake time: 45 minutes
Serves: 8 generous portions
- 1-2 large sweet potatoes (2 pounds), peeled, & thinly sliced (that's the only work you'll have to do) Tip:Parboil the sliced sweet potatoes until just tender--this will cut the cooking time. Too Busy to Bother Tip: Use Taylor's canned sweet potatoes--no sugar or syrup--might need 3 cans.
- 2 16 ounce jars of your favorite salsa (I used chipotle)--enough for almost 4 cups of sauce (I used over-priced Guy Fieri's Chipotle salsa & LOVED the flavor. It does have canola oil in the ingredient list, but it lists as 0 fat, which means it's less than .5 a gram, & still unacceptable if you follow Esselstyn's diet strictly. Just saying...)
- 8 ounces of Upton's Naturals Chorizo flavored seitan (substitute with 2 links of Field Roast Mexican Chipotle "sausage", or 8 ounces of Trader Joe's Soy (Gluten-free) Chorizo, or make your own with this recipe. (you can substitute tomato paste or more beans or broth for the oil)
- 1 package of Food for Life corn tortillas (12 count)
- 1 can (15 ounce) black beans, drained & rinsed
- 1 1/2 to 2 cups of Trader Joe's Roasted Frozen Corn--about 1/2 of a package (can substitute regular frozen corn)
1. Preheat oven to 350 degrees
2. Pour 1/4 of the salsa (scant cup) on the bottom of a 9 X 13" baking dish
3. Cover the sauce with a single layer of the tortillas (1/3 of the package)--it's OK to cut some in half
4. Top with 1/3 of the chorizo, 1/3 of the sweet potatoes, 1/3 of the roasted corn, & 1/3 of the black beans
5. Now top with 1/4 of the salsa, and repeat the layering, starting with the tortillas. You'll do this two times.
6. Cover the final layer with the rest of the salsa, spreading it well. Cover the lasagna with non-stick foil & bake for about one hour to 1 hour & 15 minutes--until the sweet potatoes are tender, and everything is nice & piping hot. Tip: Parboil the sliced sweet potatoes ahead of time to shorten the cooking time.
7. If you are able to eat avocados, adding just a little on top adds a nice balance to the spiciness of this dish.
Sour Cream-Like Topping - Optional
This was so quick to make & it added a nice cooling taste to this spicy dish.
Soak 1/2 cup of cashews in 1/2 cup of water for 30 minutes.
Add 1/4 cup of lime juice to the cashews & water & blend in a high-speed blender (VitaMix) for a minute or two until creamy.
Add a sprinkle of pepper & salt if you like.
Is this recipe a nutritional powerhouse or what?
Chipotle Chorizo Sweet Potato Lasagna
Serving Size: 1 serving
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