Southwestern Strata

Serves about 6

www.ZsusVeganPantry.com

Chorizo Chickpeas:

1 cup chickpeas

2 tablespoons vegetable broth

1 tablespoon red wine vinegar

1 teaspoon oil

1 teaspoon ancho chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon sea salt

Other:

1 bell pepper, chopped

1 small onion, chopped

6 cups stale cornbread (cut into 1-inch cubes)

1/2 cup chopped cilantro

1 cup crumbled vegan cheese, optional (Kite Hill or Follow Your Heart block is good or use homemade)

Batter:

6 tablespoons aquafaba**

2 tablespoons olive oil

2 cups unsweetened plain nondairy milk

1 teaspoon psyllium husk powder

1. Preheat the oven to 450-degrees F. Combine the chickpeas, broth, vinegar, oil, chili powder, oregano, cumin, paprika and salt on a baking sheet. Mix well and bake for 15 minutes. Set aside.

2. Heat a medium skillet over medium heat. Add the bell pepper and onion to the skillet. Cover and cook until the onion is browning, about 4 to 5 minutes, stirring often. Add a splash of broth if the onion is beginning to burn. Using a cover will prevent too much evaporation and help brown the vegetables without oil.

3. Add the aquafaba to a blender. With the blender running on medium speed, add the oil slowly. Add the milk in a steady stream (doesn’t have to be slowly) and the psyllium. Blend for 20 seconds. Add to a large bowl.

4. Add the cornbread, cilantro, cheese (if using) and reserved chickpeas. Mix well and set aside for 10 minutes. Add to a 2 1/2 quart casserole dish and bake in a 325-degree oven for 50 minutes. Remove from the oven and set aside for 10 minutes to firm up. Serve.

** Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.