Chili Cornbread Casserole & Vegan Cornbread Mix

Chili Cornbread Casserole

I'd like to say that my Chili was the Chili Cook off winner at Church this year. Or any year. But, it wasn't ; )

This is Chili the way I like it. Very fresh tasting & vegetable-y. Not a trace of fake meat in sight. There are a million other Chili recipes out there- if this one isn't to your taste, you can substitute your favorite Chili to make this dish.

This (or any) Chili is good baked under a layer of cornbread, ladled over a baked potato, or as a topping for spaghetti noodles.

I give a Cornbread Mix recipe below, but if you prefer, you can always use a store bought mix & prepare it according to package directions.

Chili 

Saute

Fill Oiled dish about 1/2 full with Chili. (If you have some
leftover, freeze it for lunches or for another dinner!)
 

optional -1 T oil
1 (12oz) bag 3 pepper & onion blend or 1 chopped onion, 1chopped green peppers
1 tsp fresh garlic
Add
1 (15 oz) can rinsed Kidney beans *
1 (15 oz) can rinsed Black beans *
1 (15 oz) can rinsed Chickpeas *
3 (15oz) cans chopped tomatoes, with juice
2 cups frozen Corn, rinsed in a sieve to thaw
3 T Taco Seasoning **
***Optional "heat"

Evenly top with spoonfuls of cornbread batter. (don't add
at one end of dish hoping to spread it all over )

Simmer, covered, 30 min over low heat, stir occasionally, serve with cornbread (or top with cornbread batter and bake according to cornbread directions - see below)

If desired, all ingredients can be simmered in Crock Pot or Slow Cooker on high for about 3 hours, instead of cooking on the stove top.

 

 

** In place of Taco Seasoning, you may use ALL of the following: 3 T chili powder blend,

1 tsp oregano, 1 T cumin (whole or ground). Chili Powder Blend here is not Powdered Chilies, but rather the popular spice blend. See post on Taco Seasoning Mix for more details.

Spread evenly with the back of a spoon.

Alternate uses: serve over spaghetti, or over baked potatoes

***For a little "heat," 3 very finely minced Thai pickled peppers can be used - it's fine to add them at reheating time.

 

 

Tip for Dining with Omnivores: You can always use a purchased Chili Con Carne for the Omnivore's portion. Alternately, you can use cooked ground meat for a garnish and let it be stirred in at the table. Many Omnivores also like Shredded Cheddar or Sour Cream with their Chili.

 

Vegan Cornbread Mix:

Bake till golden brown.

May be used for Chili Cornbread Casserole, or to make Cornbread or Corn Muffins.

Combine in Canister & shake well:

3 cups Unbleached Flour

3 cups Cornmeal (similar to polenta)

1/2 cup Sugar (may be reduced or omitted - depending how sweet you like your cornbread)

3 T Baking Powder

1/4 c Arrowroot Powder, Tapioca Starch or Cornstarch

Scant Tablespoon Salt

To use:

2 c mix

1 c water

Canister of Vegan Cornbread Mix

1/2 cup Applesauce OR 3 Tablespoons oil

Bake in greased pan, 425 deg. 25 to 30 min (or top chili and bake the same way). Also may be used to make muffins - baking time may be *slightly* less for muffins.

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Three Bean Dal

This is a hearty stew of Lentils and Beans, a warming and filling dinner for a cold winter evening, perfect to serve with some
 Crusty Homemade Bread  or Naan and Salad. It was inspired by a Robin Robertson recipe, but I've changed it quite a bit.

It has more ingredients than most of my recipes, but doesn't take too long to make. I routinely make double batches of red lentils as well as Yachni sauce, so I have some ready to season and serve the next time - that makes a recipe like this one almost instant.

Three Bean Dal
Sort and Rinse well (several times) in cold water
3 Cups Red Lentils (Split Masoor Dal)
Add and bring to a boil, then reduce heat and simmer till done, 20 to 30 minutes,
stirring occasionally.*
8 Cups Cold Water
(If cooking your Red Lentils in a slow cooker or Crock Pot, cook them 3 hours on High)
Meanwhile, in a small saute pan, saute spices:
A little oil (if you want to be authentic, use a layer that covers the bottom of the pan - for better health, a teaspoon or two will do)
1 Tablespoon Turmeric
1 Tablespoon minced Garlic
1/2 teaspoon Ground Ginger
2 teaspoons Cumin
1 1/2 teaspoons Ground Coriander
1 teaspoon Cardamom

When Lentils finish cooking,
puree with an immersion blender

Then stir in:
3 cups Yachni Sauce
Above Sauteed Spice Blend
2 teaspoons Salt
1/4 cup Lemon Juice
3 Cans of beans or 4 1/2 cups home prepared
 (Use a variety of whatever you have, Black, Kidney, Chickpeas, Great Northern)
Stir and taste. Adjust flavours as needed (adding more salt, lemon juice or garlic salt if desired)
Enjoy with Sriracha or your favorite hot sauce!


*As lentils become done, I find that they sink to the bottom, and a layer of watery liquid forms on top. Stir well to avoid scorching, test for doneness, and remove from heat at this point.

Vegan Holiday Appetizers

This is a wonderful little treat to serve at a dinner or a party. They're easy to make - so easy in fact that my young daughter enjoyed helping me make them. They can be made in advance if you like, to bake right before serving time.

These take a few minutes to assemble - much like cookies - but they're not difficult at all!

I made one batch green olive, one batch caramelized pearl onion, and one batch oil cured olive (warn guests of pits, if you use these!).

Here's the Recipe for one batch (you'll probably want a lot of batches!):

Vegan Holiday Appetizers
1# Bread Dough, rolled out and cut in 40 squares
Filling: 40 olives, or 12oz pearl onions, caramelized
Something for brushing so toppings will stick: Olive brine, oil, or water
Toppings: Zaatar, Sesame Seeds, Poppy Seeds, Thyme & Kosher Salt, etc.
Wrap fillings in dough individually, brush, and top. Bake 450 degrees Fahrenheit, till golden - 25 to 30 minutes (slightly longer if frozen).


First, you make the dough. The dough can be made well in advance of assembly day. And, assembly can be done in advance of baking day. And, yes, you CAN use purchased dough. But this recipe is a lot yummier!

Roll out the Dough (roughly 10"x18"). I like to roll it on parchment paper for easy handling.

Cut Crosswise in 10 strips, then lengthwise in 4 sections.



Place filling (Olive or Caramelized onion) in center of each piece.

Fold each piece over filling.



Stretch dough around filling, and press edges to seal.

Brush each piece with olive brine, oil or water (your choice), and
Sprinkle with chosen topping. Choose a filling to match a topping, so guests
can see at a glance what they're getting. I used sesame seeds with green olives,
zaatar with oil cured olives, and thyme and salt for onions.
They can be frozen at this point, if you like.

Bake on parchment covered sheet at 450 degrees Fahrenheit for 25 to 30 minutes.
May be baked immediately, or frozen before baking, and baked immediately after pulling from freezer (slightly
longer baking time may be required).

If you want to freeze them, freeze them on the parchment covered pan (as shown above). Once they're frozen solid, they can be popped into a zippered freezer bag for storage until baking day.

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Food on Fridays: Finger Foods

Vat O' Salsa

The perfect homemade Salsa

This is, hands-down, the tastiest Salsa I have ever eaten. I'm one of those people who likes restaurant Salsa pretty well, but the grocery store stuff just doesn't do it for me. This recipe beats them both!

I started out with this recipe from the wonderful Melomeals blog. But, I wanted to make a few adaptations: omitting the added oil, taking out the sauteing steps while keeping the great flavor, making a much larger batch, making it slow cooker or Crock Pot friendly, changing the spice proportions a little, substituting a different pepper, and testing it for the freezer. Strangely, after all those changes, it still tastes so much like the Melomeals Original recipe, that I wouldn't feel right not giving her credit!

This recipe freezes well and is ultra-delicious. I keep several small containers full in my freezer to thaw as needed.

It also makes a good homemade Christmas gift!

Here are TWO batch sizes - one for medium to small Slow Cookers, and one for large Slow Cookers. Of course, you can also elect to make it on the stove top - just simmer it for about 15 to 30 minutes - until onions become tender around the edges, but are not translucent.

Vat O' Salsa

All the ingredients in the way-too-full Crock Pot.

Cook in Large Slow Cooker on high 2 to 2 1/2 hours. Do NOT cook until onions are translucent - you want to leave a little crunch.

(Ideally, your slow cooker should not be more than 3/4 full)

1/3 cup chili powder

3 Tablespoons Coriander
1 Tablespoon Cumin
1 teaspoon Oregano
2 Large Fresh Raw Onions, Chopped (do not use frozen for this recipe)
Optional: 6 minced pickled chili peppers**
1 #10 can diced tomatoes
1 Tablespoon Salt
After cooking,

blend slightly with an immersion blender to your favorite texture and add:

1/2 c water

3 T garlic (or to taste - the Garlic I use is very mild compared to European or home grown varieties)

Bunch fresh cilantro, washed and chopped
1/3 cup lime juice
*Sriracha to taste 

Large Batch Salsa
Cook on high in Slow Cooker for 2 hours, till onions are translucent around edges, but still mostly white.
1 1/2 T coriander
1 1/2 tsp cumin
4T chili powder
½ tsp oregano
1 to 2 fresh, diced onions (not frozen)
Optional: 4 small pickled peppers (Thai), very finely minced**
4 (15 oz) cans diced tomatoes
2 tsp salt
1/3 cup water
After cooking,
Puree with immersion blender to desired texture and add

2 Tablespoons fresh garlic

1/2 large bunch cilantro, washed and finely minced
1/4 cup lime juice, or to taste
Chill and adjust flavors.
*Sriracha to taste


* Edited January 2015: I have some tender palates in my house - so the last time I made this I omitted the peppers to produce a no-heat salsa. It was very well-received by the heat-free crowd. Then, I added Sriracha to taste in  a bowl of Salsa for myself. I used 1 teaspoon Sriracha in 1 1/2 cups Salsa, and it was not excessively hot. I will probably always make the no-heat variety in the future, so that I can better control the heat levels.

**If I do use hot peppers, I use CTF brand Pickled Whole Green Chilli  which I buy at my local Asian market. I like that they keep in the fridge forever and are handy when I need them. They're also a nice snack for any fire-breathing dragons who might stop by to visit ; )

Gluten-Free, Sugar-Free, Low Fat Vegan Banana Bars

These little bars are very kid-friendly and make a perfect grab-and-go breakfast or snack for kids and adults alike.

They're simple to make and frugal - a great replacement for those overpriced boxes of bars from the "healthy" aisle at the supermarket.

This is a forgiving recipe that you can make without actually measuring if you like. The measurements below are what I used this time and it worked well. But, I usually don't measure at all to make this one.

Banana Bars
Stir together:
5 overripe bananas, mashed
3 1/2 cups Quick Oats (If all you have is old fashioned oats, pulse them in the food processor to make them "quick" - if you're Gluten Free, be sure to buy GF oats)
1/2 cup raisins*
Press with wet hands in small cookie sheet lined with nonstick foil, or in oiled pan (9x12 or so)
Bake 400 degrees, 30 to 35 minutes, till it pulls from sides of pan and edges are golden-brown.

*Optional: Any type of dried fruit or nuts may be used, in accordance with your preferences. if you buy chocolate chip granola bars for the kids at the grocery, don't hesitate to throw chocolate chips in here!

Cut with pizza wheel or knife.

Mash Banana with Fork, and stir vigorously.

Stir in oats and raisins or other add-ins.

Press in to prepared pan with wet hands.

May be served plain for breakfast, snacks or picnics. Good spread with peanut butter, or topped with apple slices. These freeze well, and are pretty tasty straight from the freezer. Also good toasted in the toaster-oven to reheat.

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Family Favorite Lentil Soup

Despite my lack of photographic skills, this soup is full of beautiful colors
Orange Carrots, Red tomatoes, Green Spinach - lovely to look at.

I created this Lentil Soup recipe more than 20 years ago. It has been a long standing family favorite with children and adults alike. Some of the kids who grew up eating it are now making it for their own kids.

It's simple to make, ultra-cheap, and packs in a huge amount of nutrition. And, kids in the family who dislike many of the ingredients love the soup! Go Figure!




My Lentil Soup
Doubles well, but needs very large pot

There are about 20 kinds of Lentils! This recipe uses the standard
Grocery Store lentil - sometimes called "Green Lentils" despite
the Brown color.

1 (12oz) bag mirepoix mix OR 1/2 c diced onion, 1/2 c sliced celery, 1/2 cup sliced carrots

1 spoon garlic (about 3 cloves)
Add
2 1/2 cups sorted and  rinsed lentils (1 1# bag)

1 (14 oz) can diced tomatoes

1 package (10 to 12oz) frozen chopped spinach
Water to cover, plus some (to equal 4 quarts total soup)

1 tsp dry mustard*

1 tsp dry ginger (or fresh)*
1/2 T salt
Boil 45 minutes, till lentils are tender
OR, cook in slow cooker on high for 2 1/2 to 3 hours.

Freezes very well. This is a great recipe to double and freeze half for later.

Serving Ideas:
Serve in a Bowl with Crusty Bread and a Salad on the side. A few olives provide a nice contrast.
Serve Greek Style: Puree soup with an immersion blender, and serve with red wine vinegar
Dollar-Stretcher: Serve over Spaghetti or other pasta- offer toppings like chopped onions, tomatoes, olives, etc. This is a great variation for the second batch.
For Omnivores: May be served with shredded cheddar.

*In place of mustard & ginger, a seasoning like Mrs. Dash may be used

Cooking for the Single Vegan or other Special Diet

There are lots of single vegans out there - or people who for some other reason eat differently from their families. Some live alone, others live with omnivores who eat radically different meals (Perhaps one spouse enjoys fast food, while the other is eating Lenten meals).

Sometimes it seems like a big hassle to cook just for yourself. A lot of vegans fall into the hummus-bread-and-veggies-for-every-meal rut. And, that's IS a great meal - but you probably don't want it every lunch and every dinner for the next ten years!

And, sometimes looking at the task of preparing dinner when you're ravenous just makes you want to reach for the nearest bag of chips!

There are some cookbooks that specialize in recipes for just one person - but that really doesn't fit my style. You end up doing just as much work as if you were cooking for a large family, but only have one meal to show for it.

When I was single, I did bulk cooking for the freezer, which saved a lot of time and money, and ensured I had lunch to take to work in the daytime, and a meal to eat as soon as I walked in the door from work. No need to cook when starving after a long day's work!

What I did was this: I made standard recipes that were designed for 4 to 6 servings. As they finished cooking, I would eat one serving if I wanted - then would package the remaining servings in single-serving-size freezer containers, label them and pop them in the freezer.

Of course, no one wants to eat the same food every meal - so I would overlap cooking sessions (maybe making one dish on Saturday, and before those dishes were all consumed, another on Monday after dinner! Cooking after dinner is pretty enjoyable - you're not grumpy, tired from work and too hungry : ) As I added dishes to the freezer, I would end up with a selection of 6 or 7 different favorite dishes to choose from.

This method also works well if you have two people who aren't always hungry for the same thing the other one is eating every night.

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Indian Chickpeas in Ginger Sauce over Rice

Several years ago I came across this great recipe - I think it was in Julie Sahni's Cookbook, but I'm not sure.

This recipe was inspired by that one, but is prepared quite differently.

Chickpeas in Ginger Sauce over Rice
Toss in Slow Cooker

3 cups Yachni Sauce
2 Tablespoons Fresh Minced Ginger
1 Tablespoon Fresh Minced Garlic
1 Tablespoon Ground Coriander Seed
1/2 teaspoon Ground Cardamom (generous)
Black pepper to taste
*Optional Heat of your choice - a little cayenne or a broken dried chili pepper
3 15 oz Cans drained Chickpeas (or equivalent home-cooked)

cook on High 3 to 4 hours (or on low 6-8 hours)

Serve over prepared Rice (preferably Basmati) or with Indian Flatbread (such as Naan  or Roti) if you prefer.

Serve with a Nice Salad & Sriracha or Hot Sauce of your choice.

Twin Vegan Indian Recipes

Here's a nice way to make TWO Indian-inspired dishes without the work of two dishes. When you're done, you have an Indian-Style Rice Pilaf, and an Indian Dal which can be served together for a luxurious meal, or separately for two simple meals.








Start Dal:

Sort and rinse

3 cups Red Lentils (Masoor Dal)

Add

8 cups water

Bring to a boil, cover & simmer till done - about 30 minutes

(If cooking Red Lentils in a Slow Cooker or Crock Pot, cook them 3 hours on High)

Then, puree with an immersion Blender

Start Rice:

While Dal is heating, Prepare two cups raw rice according to package directions. (Brown is great, but white is good too. Long Grain or Basmati here is better than Short grain). If you have 8 cups of leftover rice in the fridge or freezer, you can skip this step! (as I usually do)

Then, prepare your "Flavor Packet"

Saute in a skillet

(this can be done with a lot, little, or no oil, according to your preference. If you use frozen onions, the moisture in them will allow the other things to cook sufficiently without oil)

2 cups chopped onions

1 Tablespoon Garlic

2 teaspoons turmeric

1 Tablespoon fresh minced ginger (I use the jarred kind)

2 teaspoons whole cumin seed (if you prefer a milder Cumin taste, Substitute 1/2 teaspoon Ground Cumin instead of the Whole Cumin Seeds)

2 teaspoons whole mustard seed (black if you have it because it's prettier, but yellow will still taste good)

*Add heat of choice, if desired (cayenne, red chili, etc) - I cook for a little one, so I do Sriracha at the table rather than cooking hot spices into food, but have used other methods in the past.

Divide the Flavor Packet in half (you'll have about a cup to divide into two 1/2 cup portions)*

Finish the Dal:

Add one flavor packet to the Dal. Add Lemon juice & Garlic Salt to taste. I use from 1/4 cup to 3/4 cup lemon juice (I usually just pour instead of measuring, and our family LOVES lemon!), and garlic salt generously.

Dal may be served with Cilantro Garnish, and Sriracha or other hot sauce on the side.

Then, Finish the Rice:

Add the other Flavor packet to a medium hot skillet. Add the rice & stir.

Add in:

1 pound bag frozen Green Peas

1/3 cup Lemon Juice

1/3 Cup Soy Sauce

3 Tablespoons Dry Parsley (this is optional -for eye appeal more than for taste)

Stir, cooking till Peas are hot through. (If rice gets a little too dry, drizzle in a little boiling water to moisten)

To serve Rice

Place Rice Pilaf on a plate, and garnish with Roasted, Salted Cashews or Peanuts. A salad on the side is nice.

Tip for dining with Omnivores: A dollop of plain yogurt on top of the rice, or a Raita on the side is a nice touch. Tandoori Chicken also goes well.

Freezer instructions: Both of these meals freeze well. Do not add the nuts to the rice before freezing, or they will get stale/soggy (BTDT). If you have a small freezer, you can make the flavor packets in advance, and wait until you have 6 to 8 cups leftover rice to make the Pilaf in a flash. Likewise, the Dal can be made by simply boiling lentils & water & adding the flavor packet, lemon, & garlic salt.

*Many years ago, this Rice Pilaf was inspired by a John Robbins Recipe, and the Dal was inspired by an Indian Cookbook (I cannot recall which one). Over the years, I personalized them.

Cauliflower & Capers

Here's another nice side-dish for Thanksgiving dinner. The cauliflower is usually at a good price around Thanksgiving, and the tart edge of this dish provides a nice counterpoint to comfort foods like stuffing.

This is a nice make-ahead dish as it can be served at any temperature (cold, room temperature, or warm) and it keeps pretty well.

This was inspired by a recipe by cookbook author Donna Klein, but has gone through several changes since I first used it.

Cauliflower & Capers

Trim (cut off leaves, stem & dark spots), and cut in bite size pieces:
2 heads of cauliflower
Steam the cauliflower to your desired level of tenderness - 5 to 10 minutes usually.
You can either use the microwave method featured yesterday, with a little water in the bowl, or use a steaming basket in a pot with a lid, and about 3/4 cup of water at the bottom.
Put the cauliflower in a dish and sprinkle over the top
1/3 cup caper buds
1 Tablespoon Veggie Bouillon Powder*
1/4 cup lemon juice
1 teaspoon garlic
1 Tablespoon Dry Basil
2 Tablespoons Caper brine
A dash of pepper
Toss, and put in fridge or serve!

*If you only have bouillon cubes, a cube may be dissolved in a tiny bit of boiling water before adding to vegetables.

To steam cauliflower or other veggies in a pot, put a metal steamer basket
inside the pot, add the veggies, pour about 3/4 cup water over the top.



Cover pot with a lid, and bring water to a boil, then reduce heat to simmer.
Most veggies finish in 5 to 10 minutes - check them every few minutes, being careful
not to burn yourself with steam when lifting the lid. A little more water may need to be added
after 5 minutes, so pot does not boil dry and scorch.