Thursday, December 3, 2015

Yummy Yummy Yummy I Got Love In My Tummy

There are so many thoughts running through my head right now. This blog has never been a political thing so I won't go there, but just know I am not posting this in light, I am posting a blog about a recipe today because I just don't have the words for anything else.

I got this recipe from a friend and tried it out last night. I have linked to the original recipe creator. Now, I am by no means a vegan. But, I also don't love meat so this is a good option for me. Unfortunately, my husband wouldn't touch it with a ten foot pole so I made this for myself and he got a carryout. And pie. My husband got pie and I am dieting. Anyone else want to help me beat him up?

Vegan Oven-Baked Mexican Quinoa Casserol via Vegangela
 
Ingredients
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 cup uncooked quinoa
  • 28 oz can diced tomatoes, with liquid
  • ½ cup water
  • 2 tbsp nutritional yeast (optional)
  • 1 tbsp tomato paste or ketchup
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tsp chili powder (more if you like things spicy)
  • Salt & freshly ground pepper
  • 19 oz can black beans, rinsed and drained
  • 11 oz can corn kernels, with liquid
  • 3 cups baby spinach
  • Toppings of choice: vegan sour cream, avocado, cilantro, vegan cheese, etc.
Instructions
  1. Preheat oven to 350F.
  2. Heat 1 tbsp olive oil in a medium frying pan (or stove-top-safe 2.8 liter/3 quart casserole dish). Add onion and garlic, and saute until translucent, about 8 minutes. Remove from heat; and transfer to oven-safe casserole dish if not already using one.
  3. Add quinoa, deced tomatoes (with juice), water, nutritional yeast, tomato paste (or ketchup), and spices. Season with salt and pepper and stir to combine.
  4. COVER and place in oven and set timer for 30 minutes.
  5. Caferfully remove casserole from oven and stir in drained beans and corn (with liquid). If the mixture looks dry, add a half cup of water.
  6. Return to oven WITH LID and set timer for another 30 minutes.
  7. Caferfully remove casserole from oven and stir in spinach. It will wilt from the heat.
  8. Top with sour cream, diced avocado and/or cilantro and serve.
  9. IF FREEZING: Make full recipe but leave-out the spinach and toppings. Let cool and freeze in airtight container(s). To serve: defrost fully, lightly reheat (in microwave or on stovetop), stir in spinach and add toppings of choice.
I didn't use the ingredients in the italics because I didn't feel like chopping an onion. After thirty minutes I added the beans and corn and a little bit of water since I was using frozen corn and not canned corn. Put it back in the oven for thirty minutes and it turned out perfectly. If you aren't vegan you could try using chicken stock instead of the water or even add some browned sausage.

I also only used half the beans and half the corn because I didn't want that many carbs in it and it was still great.

I topped mine with some sliced avocado. Final result, not too shabby. I would definitely make it again and I will be having it for lunch for the next few days.
If you aren't sure about quinoa, I would say this is a great starter recipe. The mexican flavors really come through and the consistancy is more rice-like than anything.

Enjoy!

6 comments:

  1. A food processor is your friend my friend, when it comes to chopping veggies for soups and casseroles. I use mine to chop onions, celery, carrots and bell peppers ALL the time. Quarter them, throw them in the processor, hit Pulse 3-4 times and they're chopped in about 30 seconds. It's amazing. That dish looks REALLY good!! I'll have to try it!

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  2. Thanks so much for posting this recipe! Can't wait to try it (sans avocado. I'm allergic, unfortunately. I freakin' love the stuff!)

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  3. I definitely agree with having quinoa as part of a casserole if you're new to it because it covers the texture a bit, which throws a lot of people off. This looks yummy!

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  4. This looks delicious! I looooove quinoa and pretty much always use it instead of rice these days.

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  5. This looks really good! Thank you for sharing… I will give it a try!

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  6. I think both my husband and I would like this - especially when I throw in the cilantro :)

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