The Krazy Kyles

1 tablespoon olive oil
1 medium onion, finely chopped
1 medium yellow, red, or green bell pepper, seeded and finely chopped
2 garlic cloves, minced
1 16-oz. can unsweetend tomato sauce
1 16-oz. can pinto beans, rinsed and drained
1 ear corn, kernels cut off the cob, or 3/4 cup thawed frozen corn
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
pinch of cayenne pepper
3 cups water
1 cup yellow stone-ground cornmeal
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon fine sea salt

Heat the olive oil in a large frying pan over medium-high heat. Add the onion bell pepper, and garlic and cook until softened, 6 to 8 minutes.

Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt, and cayenne. Pour into an 8- by 8-inch glass baking dish.

Preheat oven to 350 degrees F. Boil the water, add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 minutes.

Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes.

2 c. water
1/2 c. cashew pieces or 3 Tbs. whole wheat flour
1 Tbs. onion powder
1/4 tsp. garlic powder
1/4 tsp. salt
2 Tbs. oil (omit if using nuts)
3 Tbs. soy sauce
1 Tbs. yeast flakes
1 Tbs. cornstarch

Blend all ingredients on high 2-3 minutes until creamy. Pour into saucepan and cook on medium-high until thick, stirring constantly. Makes 2.5 cups.
From the Country Life Vegetarian Cookbook

Dry Mixture Ingredients:
1 Large Tube of Old Fashioned Oats (6 cups)
1 cup Coconut
2 cups Chopped Walnuts
1 cup Almonds
1 cup Sunflower Seeds
1/2 cup Hazelnuts
1/2 cup Filberts

Wet Mixture Ingredients:
1 cup Brown Sugar
1 cup Canola Oil
2 T Vanilla Extract
1/2 cup Water
1 T Salt
2 cups Applesauce

Mix wet and dry ingredients seperately. Then blend together in a large bowl. Spread on baking sheets and bake at 300 degrees until just starting to brown, stir every 5 minutes. Reduce head to 250 degrees to complete browning stir every 10 minutes. Alternately bake at 170 degrees for 8-10 hours.

447 Calories/0.5 Cup w/sunflower seeds
221 Calories/0.5 cup w/o sunflower seeds

18 stone ground corn tortillas (3 layers of 6)
2 cans refried beans
1 medium onion, diced
1 can sliced olives, drained
1 can diced tomatoes w/green chilies
1 small can diced green chilies
1 can whole kernel corn, drained
cashew cheese (see recipe below)
1 can enchilada sauce (red or green)

Mix up beans, raw onion, olives, chilies, tomatoes, and corn in a large bowl. Adding black beans is yummy too.

Whip up some cashew cheese and mix in about 2/3 of the recipe to the bean mixture.

Warm tortillas by toasting in a skillet. Pour a bit of enchilada sauce in the bottom of a large glass casserole dish. Place six tortillas on top of the sauce and then spoon a nice thick layer of the bean mixture on top.

Another layer of warmed tortillas and bean mixture. Another layer of tortillas and then a nice amount of sauce on top.

Cover with foil and bake at 350 degrees for about an hour. Let stand for a bit to thicken before diving in.

{Amounts are subject to whether you like things spicy or beany or cheesy...you decide!}

Cashew Cheese
3 T olive oil (or a bit less)
1 red bell pepper, seeded and coarsely chopped
1 1/2 c raw cashews, washed
1/4 c raw sesame seeds
1 c water
1/3 c nutritional yeast flakes
1/4 c oil
1 tsp salt

Heat olive oil in small frying pan over medium-high heat. Add bell pepper and cook until tender, 5-7 minutes. Transfer the pepper to a blender. Add all the remaining ingredients and blend quite awhile, until smooth. The spread will keep up to a week in the refrigerator.
Yields about 2 cups