Party time!

January 17, 2011

This past Saturday I attended a dance party hosted by some people within the vegan community that I have only very recently met.  I can safely say that fun as had by all and all of the various goodies were delicious! My contribution was a concoction using what I had lying around my kitchen, inspired by VeganDad’s chick pea tortilla cups.

Recipe:

For tortillas:

1 cup whole wheat flour

1 cup all purpose flour

1 tsp salt

8 tbs earth balance (softened)

2/3 cup water

cooking oil

Topping:

2 cans of black beans, drained

1/2 large onion, diced

2 tsp cumin

2tsp chipotle

3 ripe plantains, peeled and sliced 1/4 inch thick.

Cooking oil

Daiya shreds.

Tortillas:

1. Mix flours and salt by hand. Knead in earth balance until mixture becomes crumbly. Slowly add in water until dough starts to hold together.

2. Take dough from bowl and knead on a floured surface for two or three minutes. Wrap in plastic wrap and let it sit for 15-30 minutes.

3.  Pinch off tablespoon sized portions of the dough and roll out into four inch round (the term round being used very loosely here) disks.

4.  Place tortillas in an oiled pan on medium to medium high heat for 20-30 seconds on each side or until nice and speckled. (You really need to watch these to make sure they don’t burn!)

5.  After each tortilla is done place on a plate and cover with a kitchen towel until ready to use.

Topping:

1. In an oiled skillet on low-med to medium heat fry plantain slices on each side until reddish brown. Set aside.

2. Place beans into a food processor and pulse until it forms a paste. Combine with onion and spices.

Assembly:

1. Preheat oven to 425 degrees.

2. Place tortillas on an oiled cookie sheet. Spread a generous amount of black bean spread and top with two or three plantain slices. Bake for 10-12 minutes.

3.  Pull tray out and sprinkle daiya cheese on top. Bake for another 1-2 minutes or until cheese has melted.