vegan taco lasagna & a greyt update

I still have not been feeling 100%, but trying to keep going.  I had the option to go out last night, but I have been really wanting to make vegan taco lasagna for dinner and boy am I glad that I did!!  OMG, another two thumbs up recipe.  You really could add more veggies and mix up the bean options to your choice.  The recipe originally called for just black beans, but the pinto beans worked out great!  The husband - again - said it was one of my best!  And all this time people thought us vegan's only ate salad!!  Surprise!! Vegan Taco Lasagna Adapted From: VegNews Serves 8

Ingredients: For the filling: 2 teaspoons vegetable broth 12 ounces button mushrooms, stemmed and quartered 1 onion, diced  1 clove garlic, minced ½ teaspoon salt Freshly ground black pepper For the Nacho Chee-Zee Sauce: 1½ teaspoons salt 2 cups warm water 1/4 cup raw cashews 3/4 cup nutritional yeast 1-3 chipotle pepper in adobo sauce, diced (depending on how hot you like it) 2 tablespoons cornstarch 1 tablespoon freshly squeezed lemon juice ½ teaspoon onion powder ½ teaspoon garlic powder 1 15-ounce cans black beans, drained and rinsed 1 15-ounce cans pinto beans, drained and rinsed 1 15-ounce cans corn, or 3¼ cups frozen corn For the toppings: 1 12-ounce jar of your favorite chunky salsa 8 soft whole wheat flour tortillas Sliced black olives

Method: 1. Preheat oven to 400 degrees. For the filling, heat the vegetable broth in a large skillet over medium-high heat, add the mushrooms and onions, and cook, stirring often, for about 7 minutes or until browned. Add the garlic, salt, and pepper to taste. Remove from heat. 2. For the Nacho Chee-Zee Sauce, dissolve the salt in warm water. Add the cashews to the water and soak for 1 hour (unless you have a Vitamix, no need to wait). Place the cashews and soaking water, nutritional yeast, chipotle pepper(s), cornstarch, lemon juice, onion powder, and garlic powder into a food processor or Vitamix and blend until smooth. Transfer to a saucepan and cook over medium heat, whisking occasionally until thickened, about 10 minutes (I didn't do this). Remove from heat and transfer to a medium-sized bowl. Mix in the beans, corn, and mushrooms. 3. To assemble, pour one-third of the salsa into the bottom of a 10-inch round or 9 x 13-inch oven-safe dish. Top with a layer of overlapping tortillas, similar to layering lasagna noodles. Top with one-third of the Nacho Chee-Zee Sauce mix, then one-quarter of the remaining salsa, and another layer of overlapping tortillas. Repeat with another third of the Nacho Chee-Zee Sauce mix and more salsa, and top with more tortillas. Finally, add the last third of the Nacho Chee-Zee Sauce and half of the remaining salsa, and top with tortillas.   Sprinkle black olives on top.  Cover with tin foil and back for 30 minutes.  Let cool for 5 minutes before serving.  Enjoy!   Greyhound Update Prada is doing just wonderful.  Almost at six weeks with us and we just love her so much!  I have posted I think about my worry getting her around due to my having a Camaro and not something bigger.  Well, just an FYI but a Grey DOES fit into a Camaro rather nicely!!  We had a couple of outings over the weekend and I really think Prada loved the Camaro out of the Traverse and Malibu.  She even got in without me picking her big butt up, sweet!!  She is a fast dog, guess I should have realized she would love the Camaro as much as I do!  LOL! ...I think that *wink* is code!