Vegetarian Chili Masa Cake Stacks Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 1/2 tablespoons paprika

1 1/4 teaspoons salt

1 red onion, very thinly sliced

1 tablespoon dried thyme

4 large tomatoes, peeled, seeded and chopped

1/4 teaspoon cayenne

Cooked brown rice, accompaniment

2 cups seeded and diced tomatoes

Sour cream or strained plain yogurt, garnish

1 tablespoon cayenne pepper

2 tablespoons canola oil

Sour cream, as accompaniment

1 1/8 cups water

1 cup chopped red bell peppers

Essence, recipe follows, garnish

1 1/2 cups chopped yellow onions

1 cup vegetable stock, or water

1 tablespoon dried oregano

1/4 cup chopped fresh cilantro leaves

Chopped green onions, garnish

1 cup cold Vegetarian Chili, recipe follows

1 medium zucchini, stem ends trimmed and cut into small dice

1 (15-ounce) can tomato sauce

1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed

Diced avocado, garnish

2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste

Vegetable oil, for pan-frying

Pinch salt

2 teaspoons ground cumin

3 cups chiffonade Romaine lettuce

Essence, recipe follows

1 tablespoon black pepper

2 tablespoons garlic powder

2 tablespoons white wine vinegar

1/2 cup grated Monterey Jack Cheese

2 cups hot Vegetarian Chili, recipe follows

3 cups cooked black beans, or canned beans, rinsed and drained

2 tablespoons chili powder

2 cups fresh corn kernels (about 3 ears)

2 tablespoons salt

1 tablespoon ground cumin

2 cups instant masa flour

1 tablespoon onion powder

2 tablespoons minced garlic

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