I think I may just be smitten with this recipe, yeah that’s right, but I assure you, once you try it, you’ll have a crush on it too, just like a little school girl. Mexican food is so good and refreshing especially with the summer approaching, and nothing is better than guacamole and pico de gallo when it’s hot outside. This recipe has so many layers to it- literally and flavor wise, in fact it s probably one of my top ten! The first layer is a soft cornbread, next up is a healthy smear of black beans, then cashew cheese, and to top it off, pico de gallo and guacamole. It does involve a few steps, but once you’ve made it keeps well in the fridge for left overs – I’ve been too lazy to cook this week and have been having it for dinner for the past two nights, and am still not tired of it, and that is not like me, once I’ve had something I’m ready to move on and try something new, this one, this one had me at ‘cornbread’ hook, line and sinker.
1. Cornbread Layer
1 c. milk of choice (I used coconut)
1 Tbs white vinegar
2 c. fine or medium cornmeal
2 Tbsp baking powder
1 tsp salt
1/2 tsp baking soda
4 spoonfuls Better Now stevia
2 Tbsp coconut or vegetable oil
1/4 c. applesauce
1/3 c. chives
1. Mix the vinegar with the milk, and set aside.
2. Combine dry ingredients and mix very well.
3. In a separate bowl, combine the oil, applesauce, chives and milk-vinegar. Then pour the wet into dry and mix until just mixed.
4. Pour into a greased 8×8 dish and cook at 420 F (preheated) for about 25 minutes.
*adapted from Chocolate Covered Katie. For the original recipe click here http://chocolatecoveredkatie.com/2012/01/18/totally-addictive-cornbread/
2. Black Bean Layer
1 c. dried black beans
1/2 red onion
1/2 vegetable stock cube
1 Tbs mole
1 garlic clove
1 can crushed tomatoes
1. *Soak the beans overnight.
2. Combine the ingredients together in a pressure cooker and cover with water. **Cook for 20 minutes. You don’t need to chop the onion or garlic, just toss them in.
3. Blend partially with an immersion blender.
*you can also use canned beans, cook with the other ingredients (make sure to chop the onion and garlic up) until the onion is well cooked and then blend.
** follow the instructions on your pressure cooker as far as how high a flame you can use and for how you should cook the beans, etc.
3. Cashew Cheese Layer
1 c. cashews
1 Tbs. nutritional yeast
1 mora chile*
1 garlic clove
1 tsp coriander
1 tsp onion powder
1/2 tsp salt
1/2 Tbs lemon juice
* if you can’t get mora chilies, you can use anchos or jalapenos + 1/2 tsp of liquid smoke
1. Soak the cashews in hot water for at least 30 minutes (use just enough water to cover them). Put the dried chiles in if you are using them.
2. Blend the cashews with the soaking water and all the other ingredients well.
4. Pico de Gallo Layer
2 spring onions
1 Tbs lemon juice
about 2-3 Tbs chopped cilantro
12 tsp coriander
salt to taste
1. Chop the tomatoes, spring onion and cilantro roughly. Combine in a bowl, add in the other ingredients and mix well.
5. Guacamole Layer
1 spring onion
1 Tbs. lime or lemon juice
1 garlic clove
1/8 c. cilantro
1. Mash the avocado up with a fork.
2. Chop the cilantro, spring onion and garlic.
3. Combine all the ingredients and mix well.
1. Spread the bean on the cornbread and put in the oven for about 10 minutes at 300 degrees.
2. Spread the cashew cheese over the bean layer.
3. Sprinkle the pico de gallo over the cashew layer.
4. Top with guacamole – depending on your tastes you can do dollops or a full layer.
Add ins: jalapeno peppers, top with your favorite seeds or super foods (chia, flax, etc.)
Note: if you will not be eating all of this at once I recommend making only half and then assembling it on an as needed basis.