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Vegetarian Chili Masa Cake Stacks (Emeril Lagasse) Recipe

Vegetarian Chili Masa Cake Stacks (Emeril Lagasse) Recipe

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Vegetarian Chili Masa Cake Stacks (Emeril Lagasse)

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Ingredients:

Serving

1 red onion, very thinly sliced
2 tbsp white wine vinegar
2 cups instant masa flour
pinch salt
2 tsp ground cumin
1 1/8 cups water
1 cup cold vegetarian chili , recipe follows
vegetable oil, for pan-frying
2 cups hot vegetarian chili , recipe follows
1/2 cup grated monterey jack cheese
essence , recipe follows
3 cups chiffonade romaine lettuce
2 cups seeded and diced tomatoes
sour cream , as accompaniment
2 tbsp canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tbsp minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced , depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears )
1 1/2 lb portobello mushrooms (about 5 large), stemmed , wiped clean and cubed
2 tbsp chili powder
1 tbsp ground cumin
1 1/4 tsp salt
1/4 tsp cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans
1 (15-oz) can tomato sauce
1 cup vegetable stock , or water
1/4 cup chopped fresh cilantro leaves
cooked brown rice, accompaniment
sour cream or strained plain yogurt, garnish
diced avocado, garnish
essence, recipe follows, garnish
chopped green onions, garnish
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

Place the sliced onions in a small bowl and add the vinegar. Mix and let the onions sit while you prepare the rest of the dish.
In a large bowl, combine the masa, salt, and cumin. Add the water and mix with a wooden spoon or your hands, until the mixture forms a crumbly dough and holds together when formed into a ball without sticking to your hands.
Take a small portion of the dough and shape into a thin (less than 1/4-inch) patty. Place a teaspoon or so of the cold chili in the center of the dough and top with a little cheese. Make another thin patty and top the chili, pressing the edges to seal the chili inside the masa cake. Work the patty with your hands so it is even thickness. Repeat with the remaining dough, to make 8 cakes.
Fill a large saute pan with 3/4-inch of the oil and heat over medium-high heat. When the oil is hot, pan-fry the cakes, in batches, so they are golden brown on both sides, about 2 to 3 minutes per side. Remove to a paper towel lined plate and season with Essence.
To serve: Place a small pool of the hot chili on each of 4 plates. Place 1 cake in the center of the chili. Top with some of the lettuce and tomatoes. Top with another cake and place some of the pickled onions on top. Drizzle with sour cream and serve.
Vegetarian Chili:
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	809.13 Kcal (3388 kJ)
Calories from fat	182.26 Kcal
		% Daily Value*
Total Fat	20.25g	31%
Cholesterol	17.55mg	6%
Sodium	9639.38mg	402%
Potassium	1911.28mg	41%
Total Carbs	133.72g	45%
Sugars	17.05g	68%
Dietary Fiber	27.7g	111%
Protein	28.28g	57%
Vitamin C	133.8mg	223%
Vitamin A	1.3mg	43%
Iron	105.9mg	588%
Calcium	417.9mg	42%

Amount Per 100 g
Calories	107.37 Kcal (450 kJ)
Calories from fat	24.19 Kcal
		% Daily Value*
Total Fat	2.69g	31%
Cholesterol	2.33mg	6%
Sodium	1279.08mg	402%
Potassium	253.61mg	41%
Total Carbs	17.74g	45%
Sugars	2.26g	68%
Dietary Fiber	3.68g	111%
Protein	3.75g	57%
Vitamin C	17.8mg	223%
Vitamin A	0.2mg	43%
Iron	14.1mg	588%
Calcium	55.5mg	42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

17.1

Points
20

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol,
good source of fiber

Bad Points

High in Sodium

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