No meat, No wheat

Archive for the ‘Meatless Main Course your whole family will love’ Category

Stuck in on a Snow Day gave me plenty of time to cook!

amaranth veggie burgers plated

AMARANTH VEGETABLE BURGERS

Stuck inside like everyone else, I had the whole day to do whatever I wanted. Not only did I have time to use my new bentonite face mask, catch up on laundry and read, but time left over to focus on a recipe I’ve been wanting to investigate for some time.

This recipe, for vegetable burgers, is one I’d seen by Emily Segal on her honest cooking website. Finally, I had both time to try making these, and all the necessary ingredients. I’ve wanted to use the wonderful tahini given to us by our friend Julie, the marketing coordinator for Soom Foods, in something new and unusual. It says on the Soom website that you could use their tahini for hummus AND carrot cake, so I was encouraged to incorporate its creamy texture and full bodied taste in today’s creation.

 

amaranth and tahini

Amaranth (left), and Soom Tahini (right)

I’ve also been very curious about amaranth, but todays recipe was my first attempt using this tiny seed. I was perplexed when the recipe I was adapting said that after cooking the amaranth to fluff it. My amaranth was beyond fluffing. It was downright gelatinous. Not quite as bad as a pot of chia, but not far off! Despite this discrepancy,  the vegetable burgers came out tasting great, which is why I’m not waiting until I get a pot of amaranth that fluffs to post this and am sharing with you now. I only made a few changes to this recipe. I used an extra zucchini and added garlic powder. The original recipe called for 1/4 cup of spelt flour, but I substituted 1/2 cup of coconut flour.  Also, the original recipe asked for fresh herbs, but mine were dried. It was supposed to make about 10 patties, but I wound up with 16. Must be from that extra zucchini. Anyway, we really liked these burgers. The tahini and lemon really complimented one another. I hope you’ll enjoy them as much as we did. Betayavon!

Ingredients: 

  • 1 cup dry amaranth
  • 2 cups water
  • 1 Tbsp. olive oil
  • 1 medium onion, minced
  • 2 medium carrots, grated
  • 3 medium zucchini, grated
  • 3 cups fresh spinach, finely chopped
  • 1/2 cup coconut flour
  • 1/2 tsp. baking powder
  • 3 Tbsp. tahini
  • 1 Tbsp. garlic powder
  • 1 tsp. dried basil
  • 1 tsp. dried dill
  • 1 tsp. dried oregano
  • 1/2 t. rubbed sage
  • 1 tsp. sea salt
  • juice of 1/2 lemon, or more, and maybe some lemon zest if you like
  • no stick spray

Supplies:

  • measuring cups and spoons
  • large pan and spoon for stirring veggies
  • shredder or box grater
  • small pot and lid for amaranth
  • baking sheets
  • parchment paper
  • spatula

Instructions:

Place amaranth and water in a pot. Bring to a boil, cover, and simmer 20 minutes, until amaranth is soft and water is absorbed. Remove lid, fluff (if you can!), and set aside to cool.

Preheat oven to 400. Line two baking sheets with parchment paper and spray lightly with no-stick spray.

amaranth veggie burgers

Cooked Amaranth (left), Vegetables (right)

In a pan, sauté the onion in oil. Add grated zucchini and carrots. Sauté until everything is soft. Add the spinach. Cook just until it wilts. Remove pot from the heat. Slowly add your cooked amaranth to the vegetables, stirring after each addition. Add all the rest of the ingredients. Mix with spoon or your hands until everything is uniformly combined. Taste and adjust the seasoning as you prefer. Shape patties and place them onto the baking sheets. Bake 15 minutes and then turn over and bake another 10-15 minutes until golden and a bit crunchy on top.

 

veggie:amaranth burgers

 

 

Shepherd’s Pie

 

Shepherd's pie

 

This is a dish my children really enjoy. The original with meat and potatoes, that is. They’d be happy to eat mashed potatoes any day!  Who wouldn’t?!  As I was preparing the family’s meal before our recent Yom Kippur fast, my husband asked his usual question: “what are you going to eat?” I blurted out the answer-Shepherd’s Pie before I even stopped to consider that I had no idea how to make a vegan version nor had I ever seen or eaten one. I just imagined it would be hearty and satisfying. Turns out I was right. Searching online, I found several varieties, but nothing I wanted to make.  Rather than rely on lentils-which seemed to be fairly standard in the recipes I surveyed, I decided to use mashed beans-a variety of them-to form the typical meat layer. I also combined the beans with veggie broth, seasonings, chopped sautéed portobello mushrooms, and a bag of thawed mixed veggies, making the bottom layer especially hearty.  You only need one can of beans per pie, but since I decided to use a mixture of beans, I wound up with enough filling for three delicious shepherd’s pies. The top layer, the mashed potatoes are made all the more yummy with the addition of sautéed onions and thinly sliced garlic cloves, but if you’re not a fan of these, feel free to leave them out. Your pie will be delicious anyway. My kids loved this dish. I’m very glad I made and froze extra for Sukkot. I made it happily through 25 hours of fasting, and credit the fact that I ate half of one of these very delicious, very filling and nutritious shepherd’s pies for not being starved.  Looking forward to eating this again for Sukkot! Have a good Yuntif! Betayavon!

Ingredients

  • canned beans, drained, rinsed and mashed -I used a can of pinto beans, a can of light red kidney beans, and a can of black eyed peas, which is why I wound up with three of these beauties!
  • mushrooms, portobello or regular button mushrooms, chopped small
  • olive oil, 1 teaspoon
  • veggie broth, 1/8 to 1/4 cup, depending on how thick the mixture is
  • no stick spray
  • salt and pepper to taste
  • bag of frozen mixed veggies, thawed
  • other seasonings of your choice-a dash of thyme, chili powder, whatever you like
  • potatoes-five medium, peeled, cubed, boiled, drained, and mashed
  • Smart Balance Margarine, 1 Tablespoon, optional
  • Coconut, almond, or cashew milk, 1-2 Tablespoons, optional
  • 6 cloves garlic, sliced thin
  • 1 onion, chopped fine

Shepherd's pie

Supplies

  • pie plate, square, or oval glass or ceramic pan
  • potato peeler
  • pot and lid for boiling potatoes
  • pan for sautéing mushrooms, beans, and veggie combo
  • knife and cutting board
  • colander for draining and rinsing beans and for draining boiled potatoes
  • measuring cup
  • potato masher for beans and potatoes
  • spoon for stirring
  • bowls for potatoes and beans

Instructions

Peel potatoes, cube and place in a pot with a tight fitting lid. Cover potatoes halfway with water, cover pot and bring to a boil. Lower light and simmer until fork pierces the potatoes easily. Remove from heat and drain in colander. Mash them immediately, adding salt and pepper to taste. You may add some vegan margarine-I used a tablespoon of Smart Balance to make them a little creamier. You can opt to add some coconut, almond, or cashew milk if you want, but I didn’t bother. If you like mashed potatoes with something extra, try sautéing onions and garlic and adding them to the potatoes as you mash them.                                                                                                                                     Time now to spray your glass or ceramic pie plates, open the can of beans, drain and rinse beans with cold water. Mash the beans, mixing them all together with any seasonings you’d like, whether using one type or using multiple varieties of beans, as I did. Place a teaspoon of olive oil in a pan. Add the chopped mushrooms and stir. Add the bag of thawed mixed vegetables. Finally, when the mushrooms have released their liquid, add the mashed beans into the pan with the mushrooms and mixed veggies. Add the veggie broth. If this mixture seems too stiff to stir, thin with a bit more veggie broth, but add that slowly, so you don’t thin the bean layer too much. No need for cooking here, as you will place in the oven later, you just want to combine the mushrooms, veggies, beans, seasonings you want, and veggie broth. Time to press the bean mixture into the bottom of your sprayed pie plate or pan. Top with the mashed potatoes. Bake in 350 degree oven 25-35 mins, just until potatoes start to brown. Looks and smells wonderful

shep pie bean veggie layer

Press the beans, veggies, and mushrooms into the pie plate

shep pie, mashed pot

Top with mashed potatoes

shep pie

A real winner

sheps pie

Enjoy!

Tempeh Cacciatore

 

tempeh-cacciatore-plated

Tempeh simmered with the traditional taste of cacciatore is delicious.                                                                 Lots of fresh orange peppers, garlic, and onions make this new creation yummy. Betayavon!

Ingredients

  • tempeh-cacciatore-ingredients2 pkgs. tempeh
  • 1 cup veggie broth
  • 4 peppers, quartered
  • 2 large onions, quartered
  • 6 cloves garlic- or as much as you want
  • 3 T. olive oil
  • several sprinkles of turmeric
  • salt and pepper to taste
  • 1/8 cup vinegar
  • 2 T. oregano
  • 3 bay leaves
  • 5 drops liquid stevia
  • 28 oz. can crushed tomatoes

Supplies

  • Heavy pot, slotted spoon                             tempehcacciatore
  • Separate skillet for soaking and sautéing tempeh
  • cutting board and knives
  • measuring cups and spoons

Instructions

In heavy pot, with burner on high, heat 2T. olive oil, add onions, salt, peppers, and garlic, and turmeric. Saute until onions and peppers are soft, stirring often. Meanwhile, half each pkg of tempeh and place in pot or pan with veggie broth, with broth coming half way up pot so that the tempeh is immersed halfway in the liquid. Bring to a boil and lower heat so that the tempeh just simmers for 10 minutes; turn tempeh over and simmer another 10 mins. You can replace broth as it evaporates or cover the pan.Now spill off the veggie broth, rinse and dry the pan and now it’s time to heat the remaining 1 T. olive oil. Cut your tempeh into cubes and add when the oil is hot. Cook and flip so that both sides get coated in the oil. The tempeh will be golden because of the broth it simmered in.

tempeh-for-cacciatore

Combine tempeh cubes with the soft sautéed veggies and add crushed tomatoes, oregano, bay leaves, vinegar, salt, pepper, and liquid stevia drops. Stir and allow the flavors to blend by cooking on a very low light for 25 minutes. Do not add the lid so that the sauce thickens. Remove bay leaves before serving.

tempeh-cacciatore

Mother’s Day

Mother’s Day Feast Fit For A Queen

Isaac makes me dinner

 

Of course I realize this post is way overdo- as Mother’s Day was last month.  But I’d forgotten that I took photos of the feast my son made me, and when I just saw them, decided to post that stellar meal Isaac created for me last month on Mother’s Day.

  1. It all started…..with the chopped onions…..Isaac chopped onions

 

2. to which he added minced garlic and ginger, and then a series of other veggies were added to the mix (broccoli, string beans, carrots, mushrooms, etc, you get the idea, I’m sure)

Isaac Stir Fry

3. We’re going to need rice, so leave room

Isaac adding rice to the stir fry

4. Don’t forget to add the beans

Isaac's finishing touches

EZ and Quick Lunch and Dinner Ideas

These EZ and quick lunch and dinner ideas were inspired by my daughter Ilana. She and I enjoy many of the same foods-namely vegetables, and she has recently created some wonderful EZ meals that we are both enjoying.

Veggie Burger&toppings, califlower.

Veggie Burger Wrap

Veggie Burger Wrap

Ingredients

  • chipotle bean burger
  • avocado (mashed)
  • sriracha
  • pickles
  • red cabbage, shredded
  • romain lettuce leaf, large

Instructions

  • Sauté, bake or microwave the burger.
  • Top with the other ingredients, and wrap in large lettuce leaf.

 

Rice Bowl:topped with cilantro

Rice Bowl

Indian inspired rice bowl

Ingredients

  • cooked rice
  • spices-curry, turmeric, ginger
  • roasted cauliflower
  • avocado pieces
  • sriracha
  • spinach leaves
  • cilantro, mango, shredded coconut-optional possible toppings

Instructions

  • Combine rice and spices. 
  • Add the first layer of the rice and spice mixture. 
  • Add the roasted cauliflower, then a layer of avocado pieces, sriracha, cilantro,
  • and other optional toppings. Top with spinach leaves. 

 

Rice Bowl:avocado

Rice Bowl

 

Rice Bowl:Layers:Spinach on top

Rice Bowl

The Latest and Greatest Seder Menus

 

Quinoa and Mushroom stuffed peppers

 

PASSOVER IS COMING!!!!!!!! In case you didn’t know, I LOVE THIS HOLIDAY.          We’re all in high gear and there’s still so much to be done. Even as I take a break from cleaning to write this blog post, (justified of course by my sore back and the need to sit down for a few minutes), my mind is preoccupied by the millions of small (some are really minuscule yet I always intend to do them all) interlocking tasks that must be accomplished before I can cook anything for yuntif.   My daughter Emily just reminded me to put on my list the two chores we’ve typically  forgotten and then scrambled to do at the last minute. (Just in case you’re dying of curiosity, they are clean out the vacuum canister and boil the scissors that we use to cut open food packages.)

My dear friend Susan recently asked what to make for her family member who is a vegan. Remember, questions such as this are why I have The Kosher Vegan blog, and I am so grateful I continue to get questions like this all the time. If case this is an issue for anyone else, the menu I am about to share with you is a totally non-gebrochts menu.

I know there are so many vegan and vegetarian Kosher for Passover recipes out there that attempt to dress up already perfect ingredients and I find they are just as likely to detract from the natural appeal of the wonderful fresh vegetables you’re workings with. You don’t have to work that hard to come up with amazing vegan food. After thinking of all the ways that I’ve seen vegetables and grains dressed up to look special, I have concluded that usually, the less done to enhance the perfection of what we eat, the better. And the Sedar menus are perfect examples.

Here then, are my latest and greatest Passover Menus. Feel free to use and pass them on. Please send me your ideas and feedback. Wishing everyone a happy and kosher Pesach, a joyous and meaningful Seder, a wonderful Passover Holiday. Betayavon!

Seder Menu for Friday and Saturday Night

Appetizer: Roasted Beets (just wash and roast medium sized beets in double wrapped tin foil in hot oven, cool, peel and slice) and combine with Sliced Roasted Mushrooms, dash of balsamic vinegar, optional but not necessary. Beets are sweeter when roasted in the oven.

Salad: Green lettuce and minced purple onion (optional) topped with roasted spicy  sweet potato wedges (black pepper and paprika makes them spicy); dressed with balsamic vinegar, olive oil, and freshly squeezed lemon juice that you prepare in a cruet in advance.

Soup:  Vegetable Soup (broth made from sautéed onions), with diced carrots and asparagus.

Pot, Zuc, Tom

Side Vegetable Dish: Zucchini, Tomato, and Potato Casserole ( Spray casserole dish, layer 2 large zucchini, cut into 1″ slices in bottom of pan. Top with a layer of potatoes, about 2 large cut into 1″ slices, and a layer of tomatoes, about 2 large, cut into 1″ slices. Season with salt, pepper, garlic and onion powder, dried basil and oregano. Bake 350 about an hour until edges start to brown. Cut into squares).

Crunchy veggies: Marinated cucumbers and onions (thinly sliced in glass mason jar with  white vinegar, pinch of salt and sugar, pinch of dried dill-optional)                           Lettuce Wraps filled with mashed avocado, diced cucumber and mango, tiny squeeze of lime to moisten filling. Use the lettuce you like with this one.

Main Course Friday Night: Eggplant Cutlets with sautéed onions, garlic, mushrooms, and peppers.  Red sauce is optional here, but I personally don’t add any. Don’t bother to coat the eggplant, just use thick slices, peeled or unpeeled as you prefer,  as the “meat” (slice eggplant, salt, rinse, pat dry, bake approx 15 mins and top with sauce if you’re using, add a layer of sautéed veggies, season as desired-salt, pepper, oregano, basil, etc, bake additional 15 mins)

 

Main Course Saturday Night: Peppers stuffed with quinoa and mushrooms (don’t bother roasting the peppers first, just wash and clean their insides, stuff with cooked cold quinoa to which you’ve added some chopped and roasted mushrooms. Season as you like, top with sauce if you desire, but I don’t think it needs sauce since the peppers get soft and release liquid keeping it all moist. Bake 35 minutes til tender.)                       I love these quinoa stuffed peppers, and am always very happy with this main course.

Dessert: Fresh Melons Balls and Red Grapes topped with dollop of Mango Pudding,       recipe below, adapted from EAT TO LIVE, by Joel Fuhrman, M. D.   

  • 1/2 cup raw almonds
  • 4 ripe mangoes, peeled and cut into pieces
  • 2 banana
  • 6 dates, pitted
  • 1/4 cup unsweetened, shredded coconut
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon

Grind almonds in food processor. Add mangoes, banana, dates, coconut, and vanilla and blend until smooth and creamy. Transfer to bowl or container and sprinkle cinnamon on top. Chill for several hours before serving.

 

Have a great Pesach everybody.

 

Tempeh Sloppy Joe Wraps

Tempeh sloppy joestempeh sloppy joes with veggies

Truthfully, tempeh is not one of my favorites. Still, there always seems to be a package in my fridge, that I’ll brown and throw into a pot of chili, or that disappears into a stir fry, soup or stew. I manage to find different ways to use it. So I’m always on the lookout for interesting ways to disguise this slightly nutty tasting protein source, and saw an idea I decided to adapt on ohmyveggies.com.  I feel really fortunate whenever I find or create something with tempeh that’s not only edible, but delicious.

In this Tempeh Sloppy Joe recipe, tempeh is the base to which I added a lot of vegetables I had on hand with a red sauce, to make “Sloppy Joes” that I stuffed into the gluten free wraps my husband had just picked up at the market. Since I had the tempeh sitting in my fridge,  the best part (besides how great these came out), was that I already had all the ingredients, and didn’t have to go out and buy anything special.  I would have liked to use a bag of shredded cabbage and carrots (aka: cole slaw mix), but didn’t have. You could substitute any veggies you want, and use your favorite barbecue sauce right out of the bottle. The wraps were very good, and the Tempeh Sloppy Joes are really yummy without a wrap or roll;  just serve it in a bowl with a big side salad; or stuff some inside a potato!   I hope you’ll like this one. Betayavon!

Tempeh sloppy joes

Ingredients

  • Four scallions (green onions), chopped
  • One large pepper, chopped
  • One inch piece of ginger root, finely chopped
  • Four garlic cloves, minced
  • Olive oil, about 2 Tablespoons
  • 8 oz. package Tempeh, crumbled
  • 1/3 cup brown sugar, or more or less, according to your taste
  • 2 ears of corn on the cob, corn removed, or else 1 cup frozen
  • 1 large zucchini, chopped small
  • 2 large mushrooms, chopped
  • 2 Tablespoons Liquid Coconut Aminos or Wheat Free Tamari Sauce
  • 1/3 cup Apple Cider Vinegar or Red Wine Vinegar
  • 1/2 cup Veggie Broth
  • 1/8 teaspoon, or less, cayenne pepper
  • 1 box Pomi brand Strained Tomatoes (it’s thick like tomato puree, but comes in a box instead of a can)
  • Salt and pepper, to taste
  • Gluten Free Wraps or buns sliced in half
  • Any toppings you like: shredded lettuce, shredded carrots, sprouts, onions, etc.

Supplies

  • Large Cast Iron pan
  • Wooden Spoon (always use wood if possible with tomato sauce)
  • Measuring cups and spoons
  • Cutting board and knife

Instructions

Heat olive oil in large cast iron pan. Saute scallions, chopped peppers, minced garlic and ginger, until soft, about three minutes.  Crumble tempeh and add to pan. Stir for two minutes, then sprinkle the brown sugar, cayenne, tempeh sloppy joes, saute crumbled tempehvinegar, veggie broth, tamari or aminos, and tomato paste, and lower light, cover the pan, and allow to simmer, about 5 minutes. Add the chopped veggies, stir to combine all the ingredients, and simmer, about 12 minutes, covered, stirring frequently. Add salt and pepper to taste.

Tempeh sloppy joes

CURRIED LENTILS

Curried Lentils

CURRIED LENTILS
This is a rich and hearty one pot dish that is a delicious and satisfying main course; a crowd pleasing side dish; great warm or even cold with a salad; even the leftovers are wonderful! The spices give it an interesting flavor, with some minor heat. Feel free to increase the spices for more “heat”. The coconut milk gives this dish a creamy consistency, but you can also puree a cup or two of the mixture for an even smoother consistency, if you want. I sometimes mix green and brown lentils, or use just one of the other. This dish is amazing all by itself, and addictive right out of the pot and just off the spoon! Good food is like that sometimes! After making it once and finding my family loved this one, I find I can double the following recipe, as everyone is happy to eat up the leftovers. I served it to my husband with baby beets, string beans, and butternut squash- as you can see in the photo. I prefer to eat my curried lentils over freshly cooked basmati rice, as you’ll see in the photo below.  Betayavon!

Ingredients

  • Large onion, chopped
  • 4 cloves garlic, peeled and diced
  • 2 t. peeled diced ginger root
  • 3 T. olive oil
  • 1-2 T. curry powder, depending on taste
  • 1/2 t. ground cardamon
  • 1/2 t. ground cinnamon (optional)
  • 1/2 t. dry mustard
  • 1/4 t. cayenne pepper
  • 1/4 t. turmeric
  • 3 cups water
  • 1 1/4 cups dried brown lentils or French lentils, picked over and rinsed throughly
  • 2 medium carrots cut into coins
  • 3/4 cup green peas or corn or both, frozen is fine as long as they’re thawed
  • 1 cup unsweetened coconut milk
  • salt and pepper, according to taste

Supplies

Large cast iron pot with lid

Large spoon for stirring

Measuring cups and spoons

Curried Lentils over Basmati Rice

Creamy Curried Lentils with Basmati Rice

Instructions

Sauté onion, garlic, and ginger in olive oil, allow flavors to blend, about 5 minutes on medium heat. Stir the vegetables, and add the spices, stirring for 1 minute. Add the water, and bring to a simmer. Add lentils, cover, and simmer approximately 30-40 minutes, until lentils are soft. Remove the lid and add the carrots, cover, and cook until the carrots are tender, about 5-10 minutes. Add the peas, coconut milk, salt, and pepper to taste. Uncover the pot and simmer about 10 more minutes, unit all the flavors are combined. Serve hot or warm.

Vegan Chili and Gluten Free Cornbread “Shepherd’s Pie”

Chili and Cornbread Shepherd’s Pie

Chili Shephards PieLast week’s Corn Chowder came out so good, I wanted to stay in the corn mode. My latest creation consists of a layer of cornbread, a layer of chili and another layer of cornbread topped with shredded Daiya cheese, that I baked in in a cast iron skillet in a hot oven. The Daiya “cheese” topping actually did harden and get a bit crusty, which I found to be a nice contrast to the moist delicious chili within the crust.

I wound up topping the whole thing off with some guacamole. It reminded me so much of the whipped potato topped meatloaves I’ve made in the past, that I named this recipe Chili and Cornbread Shepherd’s Pie. It may sound like a lot of work, but it goes together quickly if you have all the ingredients, and none of the steps are complicated. I hope you like this one as much as my family did. Betayavon!

Ingredients for the Chili

  • 1 Can Organic Black Beans or 1+1/2 cup beans sorted, rinsed, soaked and boil
  • 1 Can Organic Dark Red Kidney Beans or 1+1/2 cup sorted, rinsed, soaked and boiled
  • 1 Can Organic Pinto Beans or 1+1/2 cups sorted, rinsed, soaked, and boiled
  • Two small or one large onions, chopped
  • Two small or one large yellow pepper, chopped
  • Olive Oil, 2 Tablespoons
  • 1 1/2 cups of Crumbled Soy Protein (I used Gardein Brand)
  • One large can tomato paste
  • One box Pomi Crushed Tomatoes
  • Chili Powder, 2 Tablespoons, or to taste
  • Salt and Pepper, to taste
  • Additional seasonings to taste: crushed red pepper flakes, minced poblano or chipotle peppers, hot sauce, cayenne pepper
  • gloves so you don’t hurt your hands, if you’re going to chop peppers

Supplies

  • Large bowls for soaking beansChili Beans
  • Measuring Cups and Spoons
  • Cutting Board and Knives
  • Large Pot with Lid

Instructions for the Chili

For the Chili: Open the cans of beans or else sort, rinse, and soak beans by placing them in a bowl or pot and cover with cold water for several hours or overnight. You can use all the same type and color of beans, or go for variety, as I like to do.  After soaking the beans, change the water, cover the beans with water since they will expand when cooking, and bring them to a boil in a large pot. Lower the light to simmer for 35 minutes. Drain and rinse the beans. It’s important to skim all the white and grey foam that forms and floats on top of the water in the pot when cooking dried beans in order to remove the gas producing quality of the beans. Try not to skip this important step.

Chili (Sauteeing Onions, Yellow Peppers, and Soy Crumbles.

In a large pot, sauté chopped onion and yellow pepper til soft, about 7-8 minutes. Add crumbled soy protein and cook ten minutes. Add chili powder, salt and pepper, and mix to combine seasonings with crumbles and vegetables. Add in the beans, tomato paste, chopped tomatoes, and stir. If too thick to stir, add water, one or two tablespoons at a time. Add additional seasonings is you want to “turn up the heat” on the chili. Possibilities are crushed red pepper flakes, cayenne pepper, hot sauce, chopped poblano or chipotle peppers.

Ingredients and Instructions for the Cornbread

Here’s a great vegan gluten free cornbread recipe I created.

Combine in a large bowl:

  • 1 Cup White Corn Meal
  • 3/4 Cup Brown Rice Flour
  • 1/4 Cup Coconut Flour
  • 3 Teaspoons Baking Powder
  • 1 Teaspoon Sea Salt
  • 1 Packet Organic Stevia, 1 gram

In a separate bowl:

  • Make one egg substitute by combining 1 Tablespoon of flax seed meal and 3 Tablespoons of water. Let it congeal.
  • Add 1/4 cup grape seed oil or some other mild tasting oil
  • Add one cup almond milk. Stir all liquid ingredients together to combine.
  • Mix Wet and Dry Ingredients together, just until combined, and press into an oiled baking pan.
  • Bake at 425 for 20-25 minutes.

To assemble the chili and cornbread, simply alternate layers of fillings. Start by pressing a layer of crumbled cornbread into the bottom of a well oiled pyrex dish or cast iron skillet. Layer with chili and then another layer of cornbread. You could also use polenta in place of the cornbread to layer beneath and on top of the chili. This works equally well with either polenta you make yourself, or the type that comes ready made in a tube. If you use polenta, start with a layer of that, then a layer of chili, and a final layer of polenta. Whether you’ve opted to use cornbread or polenta, bake in a hot oven for at least 30 minutes. You can sprinkle Daiya shredded vegan cheese substitute, if you like, before the casserole goes into the oven. I also added guacamole to the finished product.

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