Corn Tortilla and Veggie Stacks with Red Pepper Coulis

From An Opera Singer in the Kitchen

Another day, another dollar right? I forgot to post my Meatless Monday entree yesterday and then I remembered, "Oh, I am always meatless," ha ha ha.

My exercise routine has been out of this world and even despite some gloomy weather. Yesterday I rode my bicycle to the campus gym and worked on the elliptical machine for 30 minutes. I then stretched, did a few weights and worked on the treadmill. I finished that routine by riding back home after stopping at my local health store to stock up on some veggies. Needless to say, I forgot to buy a bag of carrots. Oh well.

After a great workout yesterday and today, I rejuvenated with a glass of delicious juiced-up veggies. Here was my miracle juice of the day.

From An Opera Singer in the Kitchen

This glass of goodness was an experiment based on many other raw foodists out in the Twitter world. I was told that broccoli stalks could be juiced so I tried it. If you have a power juicer, try this. It is midnight now and I still have energy, but I am going to sleep now.

• 5 Broccoli stems
• 1/2 beet
• 1/2 cup Daikon (Oriental radish)
• 3 kale stems (leftover from salad)
• 2 celery stalks
• 1 inch ginger root
• 1 gala apple

Trust me people. This might not sound delicious but the apple and ginger even out the flavors to make out such a great combination. I decided to do this since I did not have my carrots, ;(



As a dinner post, I would like to share a recipe I created last week. It actually was an inspiration based on a whim but those are the best, I hear. It consists of layering and grilling vegetables, but overall it is a quick weekday meal.

From An Opera Singer in the Kitchen

Corn Tortilla and Veggie Stacks with Red Pepper Coulis

serves 2


3 corn tortillas
1 cup asparagus stalks
1/2 cup mushrooms
1 Japanese eggplant, sliced and peeled


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.


Red Pepper Coulis


3/4 cup red peppers (from a jar)
1/2 cup Veganaise
1 garlic clove, minced
1/2 cup packed parsley
1 Tbsp lemon juice
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne


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.

From An Opera Singer in the Kitchen

Lay one tortilla on top of the sauce. Add 1/2 Tbsp of coulis onto tortilla and top with some veggies.

From An Opera Singer in the Kitchen

Repeat with second layer.

From An Opera Singer in the Kitchen

Add top tortilla and top with 1/2 Tbsp of coulis and decorate with veggies. Eat with knife and fork!


Since there is no meat or fat, your fat comes from the veganaise. You will have 1/2 cup of coulis left for another use. This was suprisingly scrumptious and I hope to make it again!


Corn Tortilla and Veggie Stacks With Red Pepper Coulis