Original Recipe: Vegetarian Chili-Cornbread Casserole

I know, I know, I promised you a breakfast post. It’s coming, I swear!!

I posted this on Instagram last week and said I would provide the recipe, so first thing’s first! This casserole was a dish I made for my department’s holiday party. Of the 20+ people in the department, I am definitely the only vegetarian. I had to come up with something that I could eat, but that the others would too. Enter this brilliantly easy and delicious recipe. It is perfect for gatherings of any kind — football party, potluck, etc.

IMG_20141216_123427

Vegetarian Chili-Cornbread Casserole

Serves 8 (or 4 as a main dish)

Filling:

2 cups cooked beans (I used black and garbanzo, but feel free to use whatever you have around)

1 cup sweet corn

1 can organic diced tomatoes, drained

1 cup Quorn crumbles (may use other brands, this is just my preference as it lacks processed soy)

1 onion, chopped

1/2 cup mushrooms, chopped

1 tsp cumin

1 tsp chili powder

1/2 tsp cayenne (optional)

Salt and pepper, to taste

Topping:

Non-GMO cornbread mix of your choice (I used Pamela’s cornbread and muffin mix, which is gluten free. I have a coworker with celiac.)

Directions:

Preheat oven to 375. Heat 2 tsp olive oil in a deep saucepan. Add onions and saute 2-3 minutes, then add mushrooms and saute another 2-3 minutes. Add Quorn, tomatoes, beans, corn, and seasonings and stir to combine. Simmer for 5-10 minutes. Meanwhile, mix cornbread according to package directions. Pour bean mixture into a 9×13 casserole dish. Top with cornbread mixture. Bake for 10-12 minutes or until toothpick comes out clean. Serve hot. Serve as is or with desired toppings, such as chopped avocado. Watch it disappear! (Tip: your husband, kids, anyone else will not even know it’s vegetarian. Score!) This also makes great leftovers (if there are any) for your vegan lunchbox the next day!

 

 

Original Recipe: Carrot-Squash Curry Soup

I know it’s not fall yet, but that doesn’t mean I can’t start making butternut squash EVERYTHING. This past week I’ve pulled up a ton of carrots and while I love eating them raw, I wanted to get a little more creative. Soooo I made this soup! Since I have a terrible tendency to throw things together without measuring, I’ve done my very best to estimate the quantities for you. You may want to adjust the spices and heat to your liking, as well. Enjoy!

The final product!

The final product!

Carrot-Squash Curry Soup
Makes about 4 cups

Ingredients:

1 tsp olive oil
1 small onion, chopped
1 small apple, chopped
3 large carrots, peeled and sliced
1 can organic butternut squash puree (or 1 whole squash, cubed)
1 cup plain almond milk
1 tsp curry powder
1/2 tsp coriander
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1 Tbsp crunchy peanut butter
Salt and pepper, to taste

Heat olive oil in a medium saucepan. Saute onion 3-4 minutes. Meanwhile, in a small saucepan, steam carrots and apples until soft. Add carrots/apples to onions along with the curry powder, coriander, ginger, and cayenne pepper. Stir well to coat. Add in butternut squash and almond milk. (Note: if you like your soup thinner, you can also add a cup of veggie broth or water at this point. Personally, I’m a thicker soup kind of gal.) Bring to a simmer, stirring occasionally. Using an immersion blender, break up carrot/apple chunks. (If you don’t have one, just pour the soup into a blender and puree until smooth, then return to the pot.) Simmer for 15-20 minutes. Just before serving, stir in the peanut butter and add salt & pepper to taste. Garnish with chopped cilantro. 

Vegan Oatmeal Banana Pancakes: Semi-original

This really is my M.O, isn’t it? Stealing recipes and making them vegan….but you know what? All for a good cause, right?

This one is adapted from the “Moosewood Restaurant New Classics” cookbook. (it’s a great one, by the way — written by the owners of the Moosewood Restaurant in New York — definitely worth checking out!) The pancakes are already vegetarian, but I made some modifications to make them vegan. Enjoy!

20140804_071704

Dry Ingredients:
1 cup wheat flour (use other for gluten-free option)
1/2 tsp salt
2 tsp baking powder
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 cup rolled oats, ground fine (or can use instant oats)

Mix together all dry ingredients; set aside.

In a separate bowl, combine the following:

1 Tbsp ground flax (soaked in 3 Tbsp hot water for 2-3 minutes)
1 cup vanilla almond milk
1 Tbsp vegetable or coconut oil
2 Tbsp maple syrup
1 cup sliced banana

Add these to the dry ingredients and stir until just combined. Cook on a lightly oiled skillet, 1-2 minutes each side.

There are myriad ways to serve this, but I had a ton of figs that I picked from my best friend’s tree yesterday so I thought they would be lovely with it. They were, along with some fresh strawberries and a dollop of organic peanut butter (aka the food of the Gods, am I right??)

Per pancake: 100 calories, 3 g protein, 18 g carbohydrate.

Semi-original recipe: Peach & Plum Cobbler

Why semi-original, you ask? Because I modified an existing recipe to make it vegan. I also used plums instead of the original blueberries, since I had some plums off of our tree out front! (This was exciting, as the tree hadn’t borne in years!) The peaches came from the local farmers’ market. Feel free to experiment with other fruits, depending on what’s in season and what you have available. I think this would be tasty with just about anything!  I made this for breakfast, but it would easily make a great dessert, too! 

Image

Peach & Plum Cobbler

Makes 10 servings

Ingredients:

3 Tbsp coconut oil

3 Tbsp canola oil

1 cup whole wheat flour

1 1/2 tsp baking powder

1/2 tsp salt

1 cup almond or soy milk

1/2 cup organic sugar

1 tsp vanilla extract

3 ripe peaches, pitted and sliced

1 cup plums, pitted and chopped

Directions:

Preheat oven to 350. Place both oils in your baking dish (an iron skillet works great here, otherwise you can use a 9×11) and heat in the oven until melted, about 5 minutes. Meanwhile, combine flour, baking powder, and salt in a bowl. Add milk, sugar, and vanilla and stir to combine. Add the melted oils to the batter and stir to combine. Pour the batter into the hot baking dish. Evenly spread the fruit over the top of the batter. Bake for 50-60 minutes or until batter is completely set. Cool for 15 minutes before serving.

I don’t think I need to tell you that this won’t last long in your house.  Nutritionally, it’s quite decent….beats the heck out of an artery-clogging fruit pastry or doughnut! 

Per serving: 180 calories, 8 g fat (3 g saturated), 26 g carbohydrate, 3 g protein, 3 g fiber. 

Original Recipe: Quinoa Enchilada Bowl

ImageImage

Hooray, another Jean’s Kitchen original!! I made this up yesterday morning while scrambling to make something to take to work for lunch. I have a terrible tendency to just throw things together without measuring, so I’ve done my best to get the quantities right for you. This was delicious and super filling. Took it for lunch to share with the girls (aka the other dietitians) and it was a hit with them, too!

Makes 2 hearty servings.

Ingredients:

1/2 cup uncooked quinoa                                                 1/2 cup enchilada sauce

2 cups low-sodium vegetable broth                                   2 tsp garlic powder

1 cup cannellini beans                                                        1 tsp chili powder                                              

1/2 onion, chopped                                                           1/2 tsp cumin

1 bell pepper, chopped                                                     1/4 tsp cayenne pepper (optional)

1 roma tomato, chopped                                                    1/2 cup cilantro, chopped                       

Cook quinoa (using broth instead of water) according to package directions. Meanwhile, heat 2 tsp olive oil in a pan. Add onion and saute until translucent, about 3 minutes. Add peppers and all seasonings except cilantro and mix well. Saute an additional 2 minutes, then add the beans, tomato, and enchilada sauce. Simmer on medium heat for 10 minutes. Remove from heat and stir in cilantro. 

Place quinoa into the bottom of a bowl. Pour bean mixture on top. Top with additional cilantro and chopped avocado, if desired. 

 

Original Recipe: Cherry Berry Overnight Oats

I usually steal recipes, but I’m proud to say this one is all mine! 

I’ve tried many different recipes for overnight oats; some I’ve loved, some not so much. I played around a little bit and came up with my ideal version — hope you like it as much as I did!

Ingredients: 

1 cup rolled oats (Bob’s Red Mill makes a great gluten-free version)

 1 cup almond milk (alternative — you can use milk and/or Greek yogurt if you’re not vegan)

1/4 cup chia seeds

 1 cup organic unsweetened applesauce

(This makes about 3 servings)

Place all ingredients into a mason jar (this is what I used, because I’m country like that) or other airtight container. Stir well to combine. Put the lid on and refrigerate overnight. 

Image

Before mixing

In the morning, take it out and you shall see that it is “magicially” thickened and softened. Spoon out about 1/3 of the mixture into a bowl. This is where you can really take some creative liberties. Experiment with different types of fruits, nuts, seasonings, or nut butters. To make it according to what I did, add:

1/4 cup dried tart cherries

2 Tbsp walnuts

Dollop of homemade strawberry chia jam (from Oh She Glows, naturally!)

Image

Before devouring

Eat up, buttercup.

I didn’t think it needed any sweetener added to it because of the fruit, but this is up to you. 

Side note: This fills me up! This is important — I usually get hungry about 2-3 hours after breakfast. I can go at least 4 with this in my fuel tank.

Have a healthy, happy day! It’s guaranteed with a breakfast like this!

Almond Butter Chocolate-Chip cookies – from Oh She Glows

Image

 

Photo credit: Angela Liddon (Oh She Glows cookbook)

Ingredients:

1 Tbsp ground flaxseed
1/4 cup coconut oil or vegan butter
1/4 cup almond butter (I like Justin’s Maple flavor)
1/2 cup brown sugar
1/4 cup pure maple syrup
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup gluten-free rolled oats*
1 cup almonds (unsalted)*
1/4 to 1/2 cup vegan chocolate chips

*Put oats and almonds into a food processor and grind into a flour.

Directions:

Preheat oven to 350. In a small bowl, combine flaxseed with 3 Tbsp water and set aside to thicken.
In a large bowl, beat together coconut oil and almond butter. Add sugar and syrup and beat an additional minute. Then beat in the flaxseed mixture and vanilla. One by one, beat in the baking powder, soda, salt, and oat/almond flour. Fold in the chocolate chips.

Form into 1-inch balls (I use a small melon baller) and place on a cookie sheet about 2 inches apart. Bake for 12-14 minutes. They will be very soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack. Makes about 2 dozen.

Now, the challenge — try not to eat them all at once! Take them to work or put some in the freezer so you’re not tempted. Enjoy!

Vegan Kale Pesto

This pesto is so versatile. It’s great on pasta, but also in wraps or as a pizza sauce. I’ve even dipped raw veggies in it. It’s super simple to make, too!

Image

 

Ingredients: 

2 cups kale, stems removed

1/2 cup fresh basil leaves

2 cloves garlic, peeled

Juice of 1/2 lemon

1/4 cup olive oil

2 Tbsp nutritional yeast

1/4 cup walnuts, toasted (optional)

Place all but olive oil in a food processor and process until chopped. With the motor running, stream in the olive oil. Pulse until you have a smooth paste consistency. Enjoy with, well, whatever!