Italian Enchilada Pie

Starting today I am going to be posting at my website the recipes that used to be in my book. I want to make all 200 recipes available to everyone! Today’s recipe is an entrée that is great for the whole family and is a yummy transitional meal that is not raw but organic, dairy-free, gluten-free and full of veggies and spices…This is my take on Lasagna using sprouted corn tortillas. Enjoy

I realized that most of the recipes that I have been posting are mostly raw and everyone is naturally at different places in their eating – I don’t even eat all raw. I will be posting more recipes for everyone at different stages in their diets while keeping them organic and healthy and good for the whole family. Watch for the new recipe section at my website which will include appetizers, desserts, shakes, breads, dehydrated foods, raw dishes, entrees, soups, salads, sauces, dressings, pates and veggie burgers.

Italian Enchilada Pie

Ingredients

14-18 corn tortillas – I prefer the Ezekiel Sprouted Corn tortillas (less starchy)
1 onion, finely chopped
2 garlic cloves, minced
6 Roma tomatoes
1 Tbsp onion powder
½ tsp granulated garlic powder
1 tsp dried basil
1 tsp dried oregano
½ tsp Celtic Sea Salt
2 Tbsp whole grain flour
3 cups fresh or jarred organic marinara sauce
¼ cup Nutritional yeast
3 cups cooked quinoa or brown rice, ideally soaked 1^st in water for 8+ hours before cooking
1jar black or Kalamata olives, sliced
1/4 lb raw whole spinach leaves
thinly sliced eggplant or Portobello mushrooms grilled (optional)
2 cups of my Almond or Sunflower Dip or a dairy-free sour cream alternative

Directions:

Preheat the oven to 350 degrees.
Slice the mushrooms thinly and/or the eggplant lengthwise. Grill over medium to high heat in oil and salt for about 5 minutes on each side for best flavor. Set aside to cool.
Lightly toast the tortillas and set them aside.
Stir together the chopped onion, garlic, cooked quinoa or brown rice, coconut or olive oil, sea salt to taste (at least ½ tsp) and 1/3 cup Nutritional yeast and set aside in a bowl. If you want to sauté this combination in a pan over medium heat for 10 minutes that is optional but not necessary.
Puree the tomatoes, 1/3 cup nutritional yeast, garlic powder, onion powder, basil, oregano, Celtic Sea Salt and flour in a blender. Pour into a large bowl and mix with the jarred or fresh marinara and 1 cup of the Almond or Sunflower Dip. Set aside.
Place the sliced olives into a separate bowl.
Spread a thin layer of the marinara mixture over the sides and bottom of a 9×13 casserole dish.
Dip 6 tortillas into the marinara mixture and place them side by side in the bottom of the dish, slightly overlapping each other. Layer each tortilla with enough spinach leaves to cover it.
Next layer the tortillas with slices of grilled eggplant and/or sautéed mushrooms, about 2 Tbsp of the rice, onion and garlic mixture, and 4 Tbsp of the marinara mixture. Top the sauce with a dab of the Almond or Sunflower Dip and sliced olives.
Dip 6 more tortillas into the marinara mixture and place them on top of the previous layer. Continue to build the layers until all of the ingredients are used.
On the last layer pour the remaining marinara mixture over the pie and top with the remaining Almond/Sunflower Dip or crumbled goat cheese and olive slices.
Bake the in the oven for 35-40 minutes.