Monday, May 27, 2013

Banana Cream with Vegan Cookie Dough Pieces


This day called for COMFORT food. As soon as I got back from my 10K race this morning, I wanted something cold and comforting. I made Oh She Glows (OSG) Peanut Butter Bomb Smoothie Saturday and it reminded me how good her frozen banana desserts are. So I will definitely be making all of my OSG favorites ASAP. Today I decided to make her Chocolate Chip Cookie Dough Blizzard. AHHH..dessert for brunch anyone?






Cookie Dough Pieces

  • 1/2 cup of cashews
  • 1/4 cup of oats
  • 1/4 cup of whole wheat flour
  • 1/2 tsp of salt (use only if cashews are UNSALTED)
  • 1.5 Tbsp of brown sugar
  • 1/2 tsp of pure vanilla extract
  • 4 Tbsp of pure maple syrup
  • 1/4 cup of dairy-free chocolate chips (I use Ghiradelli semi-sweet)

Method

In a food processor (I used the Magic Bullet), process cashews with oats until a flour-like consistency is formed. Then add in sugar, flour, and salt (if using). Process a few more seconds to mix thoroughly. Add in the maple syrup and vanilla and continue to process until mixed. Dough should be sticky and have a consistency like cookie dough. You may need to add in extra maple syrup if your dough is too dry. Lastly, add the chocolate chips. You can stir these in by hand or process briefly. Roll the cookie dough into bite sized pieces. Store leftovers in the freezer so they are ready to go for your next blizzard!


Banana Cream (Serves 2)

  • 3 overly ripe bananas, frozen for at least 24 hours
  • 1 packet of stevia (optional)
  • almond milk or non-dairy milk of choice
  • cookie dough pieces, from above

Method

In a food processor or high-powered blender,  add your bananas (I usually cut mine into thirds). Slowly add in almond milk, about 1/4 cup at a time until you form a soft-serve-ice-cream-like consistency. Add in stevia, if using, and process until mixed. Lastly, add in your desired amount of cookie dough pieces. I usually pulse my Ninja at this point to slightly break up the pieces, but not pulverize them. You can blend them to suit your tastes. Serve with extra cookie dough pieces on the top if you would like...and ...who wouldn't? ;)

Enjoy!

Sunday, May 26, 2013

Lentil Joes


 
 
 
Adapted from Forks over Knives
 

Ingredients (serves 6)

  • 3 1/3 cup of vegetable stock or broth or water
  • 1 onion, chopped
  • 1 red bell pepper, chopped (I used a roasted red pepper because it's what I had on hand)
  • 1 Tbsp of chili powder
  • 1 1/2 cup of dried brown lentils
  • 1 can of fire roasted or regular diced tomatoes
  • 1/4 cup of ketchup
  • 2 Tbsp of soy sauce or tamari
  • 1.5 Tbsp of brown sugar
  • 1 tsp of rice vinegar
  • 1 tsp of vegetarian Worcestershire sauce
  • salt and pepper to taste
  • 2 Tbsp of Dijon mustard
  • hamburger buns
 

Method

 
In a large soup pan heat 1/3 cup of vegetable stock/broth or water along with the red pepper and onion. Cook 5 minutes or until onion softens. Add chili powder and stir to combine. Add the remaining 3 cups of broth/stock or water as well as the lentils, tomatoes, and remaining ingredients. Mix well and then bring to a boil, reduce to a simmer, cover, and cook for 1 hour. Stir occasionally. After 1 hour, remove lid and allow lentils to sit for 5 minutes before consuming. Enjoy with your favorite buns and condiments.
 
 
 
     
 

 

Peanut Butter Banana Smoothie with Crunch Balls




 
 
Adapted from Peanut Butter Bomb Smoothie from Oh She Glows


Man, where to start....oh well...here goes...My two favorite foods blogs are Oh She Glows and Chocolate Covered Katie. I LOVE this recipe from Oh She Glows and have been wanting to make it for the blog for awhile now. Last night, my friend and I were out at a painting class. We had a case of the munchies around 9 and we threw around the idea of going out to eat since we were already out. However, I suggested she come back to my house and I would then whip us up something. Thankfully, she is pretty open-minded when it comes to trying my unorthodox creations.
I had no idea what I was going to make, but I knew it had to wow her a little bit. Then on the way home I remembered this smoothie and I got so excited to make it. I made her tofu scrambler and this smoothie of yumminess for dessert.
I could not get the perfect pic of the smoothie last night so darn! I had to make it again for breakfast. ;) I tried and tried and could not get the pictures I wanted. And then my smoothie was starting to get melty so I gave up and drank that thing down. I apologize for the pics, but you get the idea. Make this smoothie and check out Oh She Glows' other sweets like her double chocolate brownie dough blizzard, her peanut butter chocolate crunch blizzard,  and my fave chocolate chip cookie dough blizzard. All vegan! That Angela is brilliant!


Smoothie Ingredients

*Serves 2*

  1. 2 cups of almond milk (or non-dairy milk of your choice)
  2. 2 large overly ripe bananas frozen for at least 24 hours
  3. 1 Tbsp of chia seeds (flax seeds may also work, but I have not tried this)
  4. 3 Tbsp of peanut butter
  5. 1/4 tsp pure vanilla extract
  6. 1/2-1 packet of stevia (optional)
  7. handful of ice
  8. Peanut Butter Crunch Balls! (See recipe below)

Method

Add all ingredients to a blender (except crunch balls) and blend until smooth. Top with whole or crumbled (or both) crunch balls. Serve immediately with a long spoon.

Peanut Butter Crunch Balls

  1. 1 cup of oats ground into flour (the Magic Bullet does this very easily) or 1 cup of oat flour
  2. 1 Tbsp of brown sugar
  3. 1/4 tsp of sea salt
  4. 3 Tbsp of peanut butter
  5. 2 Tbsp of pure maple syrup
  6. 1 Tbsp of almond milk (plus more to thin batter as needed)
  7. 1/4 tsp of pure vanilla extract
  8. 1/4 cup of a crispy rice cereal (I used kashi go lean crunch)

Method

Grind oats into a flour. Add remaining ingredients to a food processor (except crispy cereal) and process until smooth. You may need to add a bit more almond milk if your batter is too thick or dry (should be like cookie dough). After batter is processed, stir in cereal and roll batter into bite sized balls. I made about 20 balls and I store the leftovers in the freezer so they are ready for my next smoothie.


Thursday, May 23, 2013

Kale Ceviche Salad



From My Beef with Meat by Rip Esselstyn




 

Ingredients (Serves 2)

  1. 1 bunch of kale, leaves removed from spines and chopped into bite sized pieces (about 4 cups, packed)
  2. 1 large avocado, peeled, pitted, and chopped
  3. Juice of 1/2 a lemon
  4. 1/4 tsp of salt
  5. 1/2 tsp of crushed red pepper flakes
  6. 1/2 red bell pepper or roasted red bell pepper, chopped
  7. 1 small carrot, grated or cut into strips using a vegetable peeler
  8. 1/2 red onion, diced
  9. 1 15 ounce can of mandarin oranges, drained

Method

Place kale leaves in a large bowl. Add avocado, lemon juice, salt, and red pepper flakes to the bowl.
Using your hands, mash avocado, juice, etc. into the kale. This is creating your dressing.
Toss in bell pepper, carrots, onion, and oranges. Gently stir to combine. Chill for 30 minutes before consuming. Enjoy!


Wednesday, May 22, 2013

Vegan Chocolate Cake with Chocolate Frosting (Adonis Cake)


Recipe from My Beef with Meat by Rip Esselstyn

Cake Ingredients

  • 1 1/2 cups of whole wheat flour
  • 3 Tbsp of cocoa powder
  • 1 tsp baking soda
  • 2/3 cup of pure maple syrup
  • 6 Tbsp of unsweetened applesauce
  • 1 Tbsp of white vinegar
  • 1 tsp vanilla
  • 3/4 cup of cold water

Method

Preheat oven to 350 and spray an 8x8 baking pan.
In a medium to large sized mixing bowl, combine the first three ingredients (dry ingredients) and mix to combine. Next add the remaining ingredients (wet ingredients) to the bowl and mix to combine.
Transfer the batter to your sprayed pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow cake to completely cool before adding frosting.

While cake is baking...make your frosting/icing! See recipe below.


Frosting Ingredients

  • 1 package of silken tofu
  • 3/4 cup of dairy-free chocolate chips, melted (I used Ghiradelli semi-sweet chips and microwaved them for 1 minute)
  • 1 Tbsp of vanilla

Method

Process all ingredients in the food processor (I used the magic bullet) until icing/frosting is smooth. Refrigerate frosting until you are ready to frost your cake.

Tips:


-For those impatient like me, I put my frosting in the freezer and my cake in the fridge until both were cold. Then I frosted the cake.

-Store uneaten cake covered and in the fridge. I have a feeling this cake is going to be even better tomorrow once the frosting is even colder and more firm!



Tuesday, May 21, 2013

Kale Pesto


Adapted from this recipe


Ingredients (Serves 3-4)

  • 3 1/2 cups of kale, rinsed and chopped
  • 1/2 cup of basil
  • 6 garlic cloves, minced
  • 1/4 cup of cashews
  • 1/4 tsp of black pepper or garlic pepper
  • 1/2 tsp of salt (skip if using salted cashews)
  • 1/2 cup of extra virgin olive oil
  • 1/4 cup of water
  • 1/4 cup of non-dairy Parmesan (I made my own using this recipe)

Method

Combine all ingredients in a food processor and process until smooth. Serve over hot pasta.

Sunday, May 19, 2013

Lentil Loaf II



So I will be honest, my finace wasn't the biggest fan of my first Lentil Loaf. I loved it, but he said there was some flavor that didn't jive with his taste buds. I have been secretly plotting to serve him another version. He loves lentils so I knew one day, with the right recipe, I could win him over. Well, unless he was lying, I accomplished just that last night. I was so excited that I almost forgot I was a food blogger and almost forgot to take a picture! This "meatloaf" was so good, I had another piece for breakfast.
The good thing about vegetarian meatloaf is that you can taste the raw "batter" and to get an idea how it will taste before you cook it!

Adapted from Lynn's Meatloaf from The Engine 2 Diet

Ingredients (Serves 6)

  • 2 carrots, peeled and diced
  • 1/2 an onion, chopped
  • 2 garlic cloves, minced
  • 14 ounces of tofu (1 package), drained and crumbled
  • 1/4 cup of walnuts, ground
  • 1 cup of lentils
  • 2 cups of vegetable broth or stock (or sub water) plus more for sauteing
  • 1 1/4 cup of oats
  • 3 Tbsp of soy sauce or tamari
  • 2 Tbsp of ketchup, plus more for the top
  • 1 Tbsp of Dijon mustard
  • 2 tsp of Italian seasoning or dried parsley
  • 1/2 tsp each of dried sage, thyme, and rosemary
  • pepper to taste
  • ketchup to taste

Method

Rinse lentils then add lentils and vegetable broth (or stock or water) to a saucepan. Bring to a boil then lower to a simmer and cover. Cook for 25-30 minutes until lentils are very soft. Remove from heat and set aside, leaving saucepan lid in place.
While lentils are cooking, preheat your oven to 350, spray a loaf pan, and assemble your other ingredients.
Saute onion, carrots, and garlic in a small amount of vegetable broth (or water). Cook over medium-high heat until veggies are soft. Then remove from heat.
In a large bowl crumble tofu or mash with a fork if you have not already done so. Add in lentils and mash lentils with tofu. Stir in sauteed veggies followed by walnuts, oats, soy sauce, ketchup, mustard, herbs, and pepper. Stir batter until well combined.
Transfer batter to your prepared loaf pan. Top with additional ketchup. I love the ketchup on the top so I use a lot!
Bake for 60 minutes. Let cool for 5 minutes and serve with additional ketchup if you like.

Wednesday, May 15, 2013

Quinoa and Sweet Potato Chili


 
Man, does this picture not scream YUMMY?!?!?! I have been wanting to put this recipe up on the blog for awhile now and it just wasn't happening. Either I didn't have the ingredients or I wasn't in a chili mood. I am not a big soup/stew person. I like it, but pretty much only in winter. And BTW today was HOT. However, this chili had to be made! I had the ingredients and it's only going to get warmer ;)
 
 

Ingredients (makes 3 large or 6 small bowls)

 
  • 1 can of beans, rinsed and drained (I used pinto)
  • 1 can of tomato paste (I used a roasted garlic flavor, but plain works as well)
  • 1 small onion, chopped
  • 32 oz of vegetable stock (or broth)
  • 5 cloves of garlic, minced
  • 1 Tbsp of chili powder
  • 1 Tbsp of cumin
  • 1 tsp of oregano
  • 1 Tbsp of olive oil
  • 1 medium sized sweet potato, peeled and cut into bite sized pieces
  • 1/2 cup of dry quinoa
  • salt and pepper to taste
  • avocado and cilantro for garnish (optional)
 

Method

Heat oil in a large soup pan. Add onion and cook until soft and they start turning brown. Then add garlic and cook until fragrant, about 1 minute. Add tomato paste, cumin, chili powder, and oregano. Stir constantly until well combined. Next add in stock or broth, beans, potato, and salt/pepper. Stir gently to combine. Cook chili 5 minutes and then add quinoa. Continue simmering for 30 minutes, stirring frequently. Chili is done when quinoa is cooked, potatoes have softened, and chili has thickened. You can add water to thin chili to your liking. Garnish chili with avocado and cilantro. Enjoy!
 


Sunday, May 12, 2013

Cake

...If there ever was a day to eat cake.....

 "Cakes have gotten a bad rap. People equate virtue with turning down dessert. There is always one person at the table who holds up her hand when I serve the cake. No, really, I couldn’t she says, and then gives her flat stomach a conspiratorial little pat. Everyone who is pressing a fork into that first tender layer looks at the person who declined the plate, and they all think, That person is better than I am. That person has discipline. But that isn’t a person with discipline; that is a person who has completely lost touch with joy. A slice of cake never made anybody fat. You don’t eat the whole cake. You don’t eat a cake every day of your life. You take the cake when it is offered because the cake is delicious. You have a slice of cake and what it reminds you of is someplace that’s safe, uncomplicated, without stress. A cake is a party, a birthday, a wedding. A cake is what’s served on the happiest days of your life."

~Jeanne Ray from Eat Cake
 


I read this excerpt a few minutes ago and I thought it was beautifully written. I really related to it--I realized sometimes I am the person eating cake and sometimes I am the "good" person. It reminded me that what myself or anyone else chooses to eat doesn't make us "good" or "bad". I need to work on NOT calling myself "good" or "bad" based on what I put in my mouth.
I was listening to my favorite radio show Friday and disordered eating was the topic. It describes those issues some people have with food that are not clinical eating disorders. I know I have been there before. And I have used tools such as the book, Intuitive Eating, to make peace with food. Because I LOVE food and it was a really hard time in my life when food and I had a love/hate relationship.
Anyways, the radio show discussion reminded me to remember the intuitive eating principles...which are... listen to your body, eat when you are hungry, stop when you are fullish, and eat WHATEVER your body wants. Easier said than done, I know.
I've been really caught up in eating "healthy" and wanting to "look good in my wedding dress". But the radio discussion reminded me that for every diet or restriction there is an equal and opposite binge. It made me remember how I don't want to go there. SO I am going to accept and love my body how it is right now no matter what. I am going to listen to it and even though I really want to eat super healthy....when I want cake....I'm going to eat cake.


Veggie Sandwich


I made this sandwich yesterday and it turned out so good! I want it NOW. I ran my fourth half marathon this morning and I am feeling quite ravenous despite consuming lots of gels, Gatorade, chocolate/protein almond milk, and a recovery drink....but we are going out for my fiance's birthday and the sushi restaurant doesn't open until noon. So I am holding off on eating until then.
I had a really good race and got to run with my running BFF the whole time. I am so grateful for friends who tell you "YES, YOU CAN" when it is hard to tell yourself that.

Ingredients (makes 1 sandwich)

  1. 2 slices of whole grain bread
  2. 1/4 avocado, mashed
  3. hummus of choice
  4. 1/2 cup -1 cup of sprouts
  5. 1/2 of a tomato, thinly sliced
  6. red onion, a few thin slices
  7. 1/4 of a cucumber, peeled and thinly sliced
  8. 1 large lettuce leaf

Method

Toast both slices of bread. On one slice of bread, spread desired amount of hummus. On the other slice of bread, spread your mashed avocado. Layer remaining vegetables on bread slices to build your sandwich. Eat and enjoy!

Friday, May 10, 2013

Five Things Friday

I've seen a lot of other bloggers write posts such as "Five Things Friday". I also wanted to write a post about some of my experiences this week and review some places/food that I encountered.


1. Amy's has a new pizza out (at least new to me). It is an Organic Vegan Pizza Margherita made with Daiya cheese. It is so yummy. However, it is a wee bit expensive and high in fat so I plan to have it as an occasional treat. Gots to satisfy the pizza craving!

http://www.amys.com/products/product-detail/pizzas/000801

2. New Yoga studio in town! Surya Ratka Yoga. I went to a class on Thursday and really enjoyed the spacious studio (spaciousness is something I find that is commonly lacking when it comes to yoga studios). The instructor seemed very experienced and bonus-the studio had an amazon local deal that I bought making 10 classes five bucks each!
Check them out:

http://www.suryaraktawellness.com/index.html

3. So I have been meaning to try Sweet Art Cafe in St. Louis. They have an appetizing vegan menu. They also have lots of vegan desserts including cupcakes. They are the only baker in St. Louis that I could find to offer a vegan wedding cake option. I contacted them a few months ago and I was told to come in and purchase whatever cupcakes they happen to be selling that day in order to try them. Then I would discuss my wants with their wedding cake specialist. I had some errands to run in St. Louis so I decided to swing by Sweet Art and grab some lunch. I ordered the Sweet Burger (Vegan Veggie Burger) with daiya cheese and avocado (both up charges). I also planned on ordering one of each of the vegan cupcakes they had. I could not find descriptions or prices for the cupcakes anywhere. And honestly after standing in line for 15 min (there were only 2 people in front of me, but it seemed to take forever for each order to be placed)--I decided to stay on the safe side with a vegan red velvet cupcake. I ordered 2 cupcakes and I said I wanted one cupcake to go. They gave me both cupcakes to go. I planned on eating a cupcake after my burger, but after waiting over 20 minutes for my food, I ate my cupcake first. I know this is vegan junk food, but I don't live where I can buy vegan desserts often so I indulge when I can. Back to the cupcake. It was very good, but I bit into it and half of the cupcake ended up on the floor. The lack of eggs acting as a binder in vegan baking can cause crumbly cake. When my burger finally came, the waitress confirmed a daiya cheese and avocado Sweet Burger. They also packed my order to go....which I had not requested. The burger was pretty good although there was some seasoning I didn't care for. The homemade bun was the highlight. There was also maybe a teaspoon of daiya cheese and no visible avocado. I had read of service issues at Sweet Art so I knew in advance not to expect too much. I love the concept and am excited for vegetarian restaurants within driving distance, but I'm not sure I would go back. Or if I went back it would be extremely occasional. I did love the very inspirational quotes on the walls and the artsy decor. Lastly, if I serve a vegan wedding cake to non-vegan guests, it has to be knock-your-socks-off good and I'm sorry Sweet Art, but yours wasn't.

http://sweetartstl.com/index2.php

4. So I am running my fourth half marathon Sunday. Yeah! And I needed new shoes...not for the half marathon, of course. I just need new running shoes once the half is over. My running buddy recommended Fleet Feet and gave me a 10 dollar off coupon. After lunch at Sweet Art, I stopped by Fleet Feet for some new kicks. I was so impressed. The customer service was outstanding. They really know their stuff. Mason, the guy who helped me, took his time to help me find the perfect shoe. This is definitely my new running shoe store. I can't wait to start wearing these next week!

 
 
5. The cool thing about Fleet Feet is that it is right next to Dierberg's grocery store and The Natural Way Natural Food Store. I was running short on time so I only stopped by Natural Way. I picked up some of my favorite kale chips Alive and Radiant Kale Krunch Chips in Quite Cheezy. Again, pricey but so good!
 
 

Healthier Deep Dish Chocolate Chip Cookie Pie (Vegan)


I made this last night at 9 pm because someone wanted dessert, but the cookie did not get done until more like 10:30 pm so we skipped dessert. However, I got to eat a piece for breakfast today! I bet it would be good warmed back up and served with some Banana Cream or non-dairy ice cream. YUM!

From Chocolate Covered Katie

Ingredients

  • 2 cans of white or garbanzo beans, drained and rinsed
  • 1 cup of oats
  • 1 cup of pitted dates
  • 3/4 cup of brown sugar
  • 4 stevia packets or 4 Tbsp of additional sugar
  • 3/4 tsp of salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup of unsweetened applesauce
  • 2/3 cup of non-dairy milk (I used almond)
  • 3 Tbsp of oil (I used coconut)
  • 1 Tbsp of vanilla
  • 1 cup of dairy-free chocolate chips

Method

Preheat oven to 350 and spray a 1.5 qt casserole dish. While oven is preheating, place all ingredients (except chocolate chips) in your food processor. Process until very, very smooth. Then stir chocolate chips into the batter. Next transfer batter to your prepared casserole dish. Bake for 35 minutes. Let cool for 15 minutes before consuming. And if you are impatient like me, I know, it's hard! ;)

Sunday, May 5, 2013

Taco Soup and Flourless Black Bean Brownies




Happy Cinco de Mayo! This is what we ate for dinner in celebration! What did you eat??

Follow the links for recipes!

Taco Soup from The Healthy Junky

Flourless Black Bean Brownies From Happy Herbivore

Zucchini Quinoa Lasagna (Vegan)



This recipe never disappoints! I have also subbed carrots for zucchini with success.

From peas and thank you

Ingredients (Serves 4-6)

  1. 2 medium-large zucchini vertically sliced into 12, 1/4 inch slices (these are your lasagna "noodles")
  2. 1 cup of quinoa, rinsed
  3. 2 cups of vegetable stock or broth
  4. 1 jar plus 1/2 cup of marinara sauce
  5. 1 tsp dried oregano
  6. 1/4 cup of fresh basil or 1 heaping Tbsp of dried basil
  7. 1/4 cup of fresh parsley or 1 heaping Tbsp of dried parsley
  8. 2 Tbsp of dairy-free cream cheese or dairy-free plain yogurt
  9. 1/2 cup of non-dairy cheese
  10. 1/4 cup of minced onion
  11. salt and pepper to taste

Method

Preheat oven to 400.
Slice zucchini into 12, 1/4 inch thick "noodles". Place zucchini in a single layer on a large plate, sprinkle with salt, place a paper towel on top of the zucchini, then place another plate over the top of the paper towel. This helps remove excess water from the zucchini. Allow zucchini to sit while preparing quinoa.
Combine quinoa, broth, 1/2 cup of marinara, onion, and oregano in a medium saucepan. Bring to a boil. Reduce heat to a simmer and cook for 20 minutes.
When quinoa has absorbed all liquid, mix in cream cheese or yogurt, basil, parsley, salt, and pepper.
Spray an 8x8 baking dish and transfer enough marinara sauce to cover the bottom of dish. Blot zucchini dry and place 4 "noodles" over sauce.
Place half of quinoa mixture over zucchini followed by 1/3 cup of marinara sauce.
Repeat another layer of zucchini, quinoa, and marinara.
Top with a final layer of zucchini, remaining marinara sauce, and cheese.
Cover pan with foil and bake covered for 30 minutes. After 30 minutes, remove foil and bake for an additional 5-10 minutes. Remove from oven when cheese is brown and bubbly and when zucchini is tender.
Allow lasagna to rest for at least 10 minutes before serving.
ENJOY!

Thursday, May 2, 2013

Vegan Enchilada Casserole






This recipe is so easy and so fast. I was at work 10 hours, the gym 2 hours, and still whipped this up. I have made it a few times before and it always turns out so good. It is definitely my favorite enchilada casserole recipe :)

Inspired by "Layered Tex-Mex Lasagna" from Forks Over Knives

Ingredients (Serves 3-4)

  1. One can of red enchilada sauce
  2. One can of vegetarian refried beans or mashed pinto beans
  3. 1/2 cup of chopped green onions
  4. 3/4 cup of frozen corn
  5. 1 can of chopped green chiles
  6. 6 corn tortillas
  7. Garnishes (optional): salsa, dairy-free sour cream, dairy-free cheese, additional green onions

Method

Preheat oven to 350. Mix beans, green onions, corn, and chiles in a large bowl. Next, generously spread some of the enchilada sauce over the bottom of a 1.5 qt casserole dish -just enough to generously cover the bottom of the dish. Place 2 corn tortillas over bottom of dish, on top of sauce. Place half of bean mixture over tortillas. Layer 2 more tortillas over bean mixture. Place remaining bean mixture on top of tortillas. Cover beans with 2 more tortillas. Then pour remaining sauce over the top of casserole. Top casserole with vegan cheese, if desired. Cover casserole dish with foil and bake for 30 minutes then remove foil and bake for an additional 15 minutes. Allow casserole to rest 10 minutes before serving. Serve with desired garnishes and ENJOY!