The Talk’s Cooking Recipes

MEXICAN LASAGNA
SERVES 4
TOTAL TIME: 40 minutes

FILLING

• 1 tablespoon sunflower or avocado oil
• 1 cup finely chopped or shredded cabbage (about 1/2 small head)
• 1 1/2 cups cooked black beans or 1 15-ounce can, rinsed and drained
• 1 1/2 cups cooked pinto beans or 1 15-ounce can, rinsed and drained
• 1 cup fresh sweet corn kernels (about 2 ears) or thawed frozen
• 3 tablespoons finely chopped pickled or fresh jalapeño (about 1 large pepper)
• 2 1/2 teaspoons taco seasoning (or 1 teaspoon each ground cumin, paprika, and dried oregano)
• 1 teaspoon sea salt

LASAGNA

• Olive oil cooking spray, sunflower oil, or avocado oil
• 4 of your favorite 8- or 10-inch tortillas, cut into 1-inch-wide strips
• 1 cup of your favorite salsa or canned crushed tomatoes
• 1 cup shredded vegan cheddar cheese or a blend of cheddar and mozzarella

FOR SERVING

• Guacamole
• Vegan sour cream
• Tortilla chips (optional)
• Preheat the oven to 425ºF.

MAKE THE FILLING:

1. In a large skillet, heat the oil over medium heat.
2. Add the cabbage and cook, stirring, until softened, about 5 minutes.
3. Add the black beans, pinto beans, corn, jalapeños, taco seasoning, and salt and cook, stirring occasionally, until the flavors have come together and the seasonings are aromatic, about 5 minutes.
4. Remove the pan from the heat and set the filling aside.

ASSEMBLE THE LASAGNA:

1. Lightly coat an 8-inch square baking dish with cooking spray.
2. Spread about one-third of the tortilla strips in an even layer across the bottom, trying to avoid any gaps.
3. Add half of the bean mixture in another even layer, followed by another one-third of the tortilla strips.
4. Layer with the remaining bean mixture and top with the remaining tortilla strips.
5. Finish with the salsa and cheese.
6. Bake until hot and bubbling, about 20 minutes.

TO SERVE:

• Cut the lasagna into squares and serve with the guacamole and sour cream, plus chips, if you like.
• Store leftovers in a sealed container in the refrigerator for up to 3 days  

JAY’S MEXICAN RICE
SERVES 4
TOTAL TIME: 1 hour 5 minutes

• 1 cup short-grain brown rice
• 1 cup canned diced tomatoes or your favorite salsa
• 2 tablespoons sunflower or avocado oil
• 1 cup chopped bell pepper (about 1 large; I like to use a mix of colors, but any color will do)
• 1 cup finely chopped cabbage (about 1/2 small head)
• 1 bay leaf
• 3/4 cup cooked or canned black beans (rinsed and drained if canned)
• 1/2 cup chopped jalapeño peppers (2 medium peppers)
• 1/4 cup fresh sweet corn kernels (from 1 ear), or thawed frozen
• 2 tablespoons taco seasoning (or 2 teaspoons each paprika, ground cumin, and dried oregano)
• 1 tablespoon tomato paste
• 1 teaspoon raw organic sugar
• 1/2 teaspoon sea salt
• 1/4 teaspoon asafoetida
• 1/2 tablespoon fresh lime juice
• 1/4 cup chopped fresh cilantro

PREPARATION

1. In a medium saucepan, combine the rice, 1 cup water, and 1/2 cup of the tomatoes (or salsa).
2. Bring the mixture to a boil over medium-high heat.
3. Reduce the heat to low, cover, and simmer until the rice is cooked and has absorbed all of the liquid, 45 to 50 minutes.
4. Remove the pan from the heat, fluff the rice with a fork, and cover again while you prep the filling.
5. In a large skillet, heat the oil over medium-low heat.
6. Add the bell peppers, cabbage, and bay leaf, stirring frequently, until soft, about 5 minutes.
7. Stir in the remaining 1/2 cup tomatoes (or salsa), the beans, jalapeños, corn, taco seasoning, tomato paste, sugar, salt, and asafoetida.
8. Add the cooked rice and gently mix everything together.
9. Drizzle the lime juice over the rice, top with the cilantro, and serve hot.
10. Store leftovers in a sealed container in the refrigerator for up to 3 days  

POMEGRANATE SPRITZER
MAKES 2 spritzers
TOTAL TIME: 5 minutes

• 1 cup pomegranate juice, chilled
• 1/2 cup sparkling water, chilled
• 1/4 cup pomegranate seeds
• 2 to 3 sprigs fresh mint

PREPARATION

1. In a small pitcher, stir together the pomegranate juice and sparkling water.
2. Divide the mixture between two glasses and garnish with the pomegranate seeds and mint sprigs.
3. Cheers to a small moment worth celebrating!