Vitaliz haystack
Chef
Nina Curtis
Cook time
1 hour
Yield
20 servings
Recipe type
Plant-based
Award
Winner
Image
ingredients
Ingredients
5 cups Violife grated 'cheddar cheese' (plant-based) or your favorite cheddar cheese
5 cups fresh off the cob organic corn kernels (approximately two ears of corn)
3 3/4 cups small diced red bell peppers
1 1/4 cups sliced black olives
1 1/4 cups and teaspoons thinly sliced scallions
5 cups cooked organic lentils (cooked just to tender, not too soft)
5 cups toasted organic walnuts
1 1/4 cups rice bran oil
10 teaspoons smoked paprika
5 teaspoons chipotle powder
5 teaspoons onion powder
5 teaspoons garlic powder
5 teaspoons ground cumin
4 teaspoons sea salt (adjust to taste)
10 cups small diced organic tomatoes, de-seeded
3 3/4 cups small diced organic red onion
2 1/2 cups roughly chopped organic cilantro
1 1/4 cups lime juice
2 1/2 teaspoons sea salt
5/8 teaspoon black pepper
10 cups Follow Your Heart Non-Soy Vegenaise (conventional)
Reconstituted 10 large dried chipotle peppers, seeds removed to tame heat
1 1/4 cups organic apple cider vinegar
2 1/2 teaspoons sea salt
5 cups fresh off the cob organic corn kernels (approximately two ears of corn)
3 3/4 cups small diced red bell peppers
1 1/4 cups sliced black olives
1 1/4 cups and teaspoons thinly sliced scallions
5 cups cooked organic lentils (cooked just to tender, not too soft)
5 cups toasted organic walnuts
1 1/4 cups rice bran oil
10 teaspoons smoked paprika
5 teaspoons chipotle powder
5 teaspoons onion powder
5 teaspoons garlic powder
5 teaspoons ground cumin
4 teaspoons sea salt (adjust to taste)
10 cups small diced organic tomatoes, de-seeded
3 3/4 cups small diced organic red onion
2 1/2 cups roughly chopped organic cilantro
1 1/4 cups lime juice
2 1/2 teaspoons sea salt
5/8 teaspoon black pepper
10 cups Follow Your Heart Non-Soy Vegenaise (conventional)
Reconstituted 10 large dried chipotle peppers, seeds removed to tame heat
1 1/4 cups organic apple cider vinegar
2 1/2 teaspoons sea salt
preparation
Instructions
1. Cook rice using the standard method. Keep the rice warm and the black beans hot until ready to serve.
2. Make the lentil walnut 'meat'. In a food processor, pulse the lentils and walnuts a couple of times until you achieve a crumble consistency. Pour the lentil and walnut contents into a medium-sized bowl and add all listed seasonings and oil. Mix until the mixture resembles 'ground beef' and the ingredients are well combined.
3. Toss corn kernels and red bell peppers in a small bowl and salt to taste. Set aside.
4. Place the two chipotle peppers and two cups of Follow Your Heart Non-Soy Vegenaise (or your choice of mayonnaise) in a blender. Add apple cider vinegar and sea salt and blend to a smooth consistency. Place aioli in a squeeze bottle. Set aside.
5. Just before you are ready to plate, heat the lentil walnut 'meat' in a large skillet, as you would ground beef. Place 1/2 cup of black rice in the center of the plate. Next, layer 1/2 cup black beans on top of the rice. Continue by stacking 1/4 cup of lentil walnut meat, 1/4 cup 'cheddar cheese', 1/2 cup shredded romaine lettuce, 1/4 cup corn and red bell peppers, 1/4 cup Pico de Gallo, 1 tablespoon Follow Your Heart Sour Cream, 1 teaspoon black olives, 1 teaspoon scallions, and drizzle with Chipotle aioli. Place a teaspoon of your favorite brand of pickled jalapeno on the side of the haystack along with a few tortilla chips around the haystack.
2. Make the lentil walnut 'meat'. In a food processor, pulse the lentils and walnuts a couple of times until you achieve a crumble consistency. Pour the lentil and walnut contents into a medium-sized bowl and add all listed seasonings and oil. Mix until the mixture resembles 'ground beef' and the ingredients are well combined.
3. Toss corn kernels and red bell peppers in a small bowl and salt to taste. Set aside.
4. Place the two chipotle peppers and two cups of Follow Your Heart Non-Soy Vegenaise (or your choice of mayonnaise) in a blender. Add apple cider vinegar and sea salt and blend to a smooth consistency. Place aioli in a squeeze bottle. Set aside.
5. Just before you are ready to plate, heat the lentil walnut 'meat' in a large skillet, as you would ground beef. Place 1/2 cup of black rice in the center of the plate. Next, layer 1/2 cup black beans on top of the rice. Continue by stacking 1/4 cup of lentil walnut meat, 1/4 cup 'cheddar cheese', 1/2 cup shredded romaine lettuce, 1/4 cup corn and red bell peppers, 1/4 cup Pico de Gallo, 1 tablespoon Follow Your Heart Sour Cream, 1 teaspoon black olives, 1 teaspoon scallions, and drizzle with Chipotle aioli. Place a teaspoon of your favorite brand of pickled jalapeno on the side of the haystack along with a few tortilla chips around the haystack.
