Mexican lasagna casserole

"Mexican Lasagna" - dairy (and gluten) free! 

2lbs ground beef 

4 cups cooked beans 

1 jar salsa 

Corn tortillas 

Vegan cheese sauce (optional)

Vegan sour cream (optional) 

Layers - bottom to top 

Salsa (blended in the food processor cause my kids don't like chunky tomatoes) 

corn tortillas

Beans ("refried" pinto in this case) 

Vegan cheese sauce (optional, recipe  http://www.veganconnection.com/recipes/pizza_cheese.htm) 

Taco Seasoned ground beef

Salsa

Corn tortillas

Beans 

Meat 

Corn tortillas 

Salsa 

More vegan cheese added after cooking 

Bake for 30-40 mins, covered at 350 

I love the cross section .. 

On my plate ... 

For the freezer... 

chocolate graham cookies and double chocolate muffins

These recipes should have been here a LONG time ago and I'm tired of coming back looking for them only to realize that i didn't post them! 

Gluten/Dairy/Egg free Chocolate Graham Cookies (Like teddy grahams without the teddy)

1/2 cup millet flour
1/2 cup buckwheat flour
2 Tbs cocoa powder
1/4 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2.5 Tbs coconut sugar (works better if you grind it into a powder)
1 Tbs molasses (or maple syrup)
2 Tbs coconut oil, melted
1/2 tsp vanilla
3-6 Tbs almond milk(start with 3 add more as needed)

Preheat the oven to 350 degrees. 

Mix together the dry ingredients (including coconut sugar). Mix together the wet ingredients in a separate bowl. Combine wet & dry. Add more milk a little at a time until the dough becomes easier to work with. roll out the dough and cut into whatever shape you want - I have done these as simple squares and also as little 'men' with a cookie cutter - to roll out the dough it is usually necessary to put it on parchment paper and cover with plastic wrap or another piece of parchment paper.. it is tricky rolling out GF dough - dusting with extra buckwheat flour can help.  Oh and you want them about 1/8" thick. Move to baking sheet (on parchment paper). These will keep in the pantry for a couple weeks in a airtight container. (if you don't eat them first, which, believe me, you will want to, I am not a teddy graham eater but i would eat the entire batch of these)


Double Chocolate Muffins (Vegan, GF, DF)


1/2 cup millet flour
1/2 cup sourghum flour  
1/2 cup + 4 tbs tapioca starch
1/2 cup teff flour  
1/2 cup cocoa powder  
1 teaspoon baking powder  
1/2 teaspoon baking soda  
1/2 teaspoon salt 
1 and 1/3 cup coconut sugar  
2 teaspoon chia seeds (mixed with 6 teaspoons cold water + set aside for 5 minutes, stirring occasionally until thick)
2 tablespoons coconut oil
1.5 cup non-dairy milk, I used rice milk
2 tablespoons apple cider vinegar
1 teaspoon pure vanilla extract 1 cup chocolate chips/chunks extra chopped dark chocolate or nuts to sprinkle (optional)

Preheat oven to 350F. 

Combine dry ingredients in a bowl, Combine wet ingredients in another bowl - Add Chia seed mixture and combine thoroughly. Add wet to dry.  Add chocolate. As with all muffins, do not over mix.  

Line muffin tins (this recipe is weird, and makes about 20 muffins, not 24), spray liners lightly with cooking spray.  Bake 25mins 


Freeze if not consumed the same day - I freeze on a rack and then put them in a ziplock bag, results = amazing.

YUM :)