Corn Tortilla and Veggie Stacks With Red Pepper Coulis
Ingredients
corn tortillas3
asparagus stalks1 cup
mushrooms0.5 cup
japanese eggplant1
peppers0.75 cup
veganaise0.5 cup
garlic clove1
parsley0.5 cup
lemon juice1 tablespoon
salt0.5 teaspoon
pepper0.5 teaspoon
cayenne0.5 teaspoon
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
For veggies: Peel and slice the eggplant with 1 inch thick slices.
Lightly oil a grill and cook the eggplant for 5 to 7 minutes.
Do not overcook.
Add salt and pepper to taste.
Saute' asparagus and mushrooms for 5 to 7 minutes and set aside for assembly.
For sauce: Place all ingredient in a bowl and blend with an immersion blender.
Assembly: Heat 3 tortillas.
Place 1 1/2 Tbsp of the coulis on a plate.
Lay one tortilla on top of the sauce.
Add 1/2 Tbsp of coulis onto tortilla and top with some veggies.
Repeat with second layer.
Add top tortilla and top with 1/2 Tbsp of coulis and decorate with veggies.
Eat with knife and fork!
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