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  • Three Bean Chili over Skillet Corn Cakes

    It is officially fall here in Seattle, the clouds have come in, and naturally chili is the first thing we will cook.  After our "Bring on the Beans" cooking class this past weekend, we are still in a bean frenzy. I made about 10 cups too many beans while preparing for class, and while I froze some, there were still too many begging to be eaten. So here it is, a brand new Fire and Earth Kitchen creation. The skillet corn cakes this chili sits atop, are absolutely delicious, but not at all necessary in order to enjoy this colorful masterpiece. If you're short on time, serve it a la carte, or with some bread or tortilla chips. Perfect food to warm a rainy day. As always, 100% vegan, gluten-free, and soy-free. Enjoy!


    Three Bean Chili and Skillet Corn Cakes

    Serves 4-6 Prep time: 15 minutes Cook time: 25-30 minutes

    Ingredients:

    The Chili:
    1 can kidney beans, drained and rinsed
    1 can black beans, drained and rinsed
    1 can chickpeas, drained and rinsed
    1 onion, chopped
    1/4 lb mushrooms, chopped
    1/2 cup celery, chopped
    1 carrot, chopped
    1 cup sweet potato, cubed
    1 cup corn kernels, fresh or frozen
    1 cup broccoli florets
    1 Tbsp high heat oil (avocado, canola, peanut, etc)
    1 Tbsp chili powder
    1 tsp salt (or to taste)
    1 Tbsp maple syrup (optional)
    1 Tbsp turmeric
    1 Tbsp paprika
    1/2 cup nutritional yeast (optional)
    1 tsp "Liquid Smoke" (optional-for smokey flavor)
    1 large 28 oz can of chopped tomatoes (or 3-4 cups fresh tomatoes)

    The Corn Cakes:
    1 cup masa harina (corn flour with lime)
    1 cup Bob's Red Mill Gluten-Free All Purpose Flour
    1/2 cup polenta (coarse cornmeal)
    1 tsp salt
    1/2 tsp baking powder
    2 Tbsp maple syrup
    2 Tbsp oil
    1-1 1/2 cups water


    1. Start the chili in a large pot or deep skillet. Heat the oil to medium heat, add the chopped onion, celery, carrot and mushrooms and saute for 3-4 minutes. Add the sweet potato, corn, and broccoli. Add the kidney and black beans. Process the drained chickpeas in a food processor (or mash by hand in a bowl) until they resemble crumbs. Add to pot as well.

    2. Add all spices, maple syrup, salt, Liquid Smoke, nutritional yeast and tomatoes. Add water if necessary. Bring to a gentle simmer and let cook undisturbed for 20 minutes until sweet potatoes are cooked through and nice chili consistency has been reached.

    3. In a medium bowl, whisk together all dry ingredients for corn cakes, masa harina though baking powder. Add wet ingredients, maple syrup through water. Stir well and heat skillet to medium high heat. Add 1 Tbsp of oil and spoon batter onto pan, tilting pan to spread into a circle. When browning on bottom and bubbling on top, flip over and cook 30-45 more seconds. Repeat.

    4. Serve chili atop corn cakes, with a dallop of vegan sour cream if you like.

  • Pumpkin Seed Pesto Stuffed Mushrooms

    Succulent oven roasted mushrooms, packed with nutrients and an enormous amount of vegetable magic squeezed into each cap. Rich in iron, zinc, and protein, the pumpkin seeds lend their unique power packed profile to this dish.  It's prep time (5-10 min) to "wow your friends" ratio is superb, and you will be the star of any potluck or holiday dinner you bring these to. They also make a wonderful mid-week meal, as you can play with the herbs you use, and dress them up or down as desired. Give 'em a shot!

    Pumpkin Seed Pesto Stuffed Mushrooms

    Makes: 12  Prep: 5-10 minutes  Cook: 15-20 minutes


    12 crimini mushrooms

    1/4 cup yellow onion

    3 cloves garlic

    1 cup cauliflower

    1/4 cup raw hulled pumpkin seeds

    1 cup fresh basil

    1 Tbsp flax meal

    1/4 cup fresh oregano (or 2 Tbsp dried)

    2 Tbsp nutritional yeast

    2 Tbsp olive oil

    1/2 tsp sea salt

    black pepper, to taste


    1. Preheat oven to 425 degrees and lightly oil baking sheet with high heat oil (avocado, grape seed, organic canola).


    2. Separate mushroom stems from caps, and place caps on baking sheet.


    3. Place mushroom stems and all other ingredients in bowl of food processor. Run until all pieces are small and uniform and mixture binds together. You may have to scrape down sides of bowl a few times.


    4. Fill each mushroom cap with a generous spoonful of the filling. Sprinkle with salt and nutritional yeast.


    5. Bake for 15-20 minutes until mushrooms have released their liquid and tops have become crispy.


    6. If desired, serve with a side of tomato salad (tomatoes, olive oil, balsamic vinegar, salt and pepper). Enjoy!

  • Roast Purple Yam and Mushroom Bowl

    I was introduced to these beautiful Okinawan purple yams a few years ago by my dear friend Sophia. She would simply wash and boil them whole, let them cool to room temperature, slice them into beautiful purple medallions and sprinkle with a bit of sea salt. They are an amazingly versatile food and so good for you. Filled with anthocyanins (the flavanoids in blue and purple potatoes, berries, eggplant, and black beans-anything with that red-blue-purple-black color) they bring us huge benefits like protecting our memory and reducing inflammation. Additionally their skins are full of essential iodine, which helps regulate the thyroid gland. So leave their skins on and eat them often. They are cultivated in Asia and Hawaii, but they are widely available here in in Asian markets. Look for their light brown exterior and a sign that says "purple yam (or sweet potato)" as the purple flesh will be hidden inside. You can boil, steam, fry, mash or roast them. Use their lovely purple hue to your advantage and pair them with some nice contrasting colors. Remember to eat a rainbow of colors as often as you can, as each color found in fruits and vegetables provides us with different necessary nutrients. Start by trying to eat all the colors of the rainbow in one week, before you know it you'll be eating all the colors everyday.  In this recipe the slight sweetness of the yam is balanced with the earthiness of roast mushrooms, and slivers of sweet yellow pepper provide just the right amount of bright freshness. Experiment with how you prepare them!


    Roast Purple Yam and Mushroom Bowl

    1 Okinawan purple yam

    1/2 lb crimini mushrooms (shiitake would be nice too)

    1/8 c light neutral oil (avocado, canola, grapeseed)

    1 clove garlic, finely chopped

    1/2 tsp sumac (optional-lovely spice with fresh lemony flavor)

    1/2 tsp thyme

    sea salt and cayenne to taste

    1. Preheat oven to 425 degrees, and oil baking sheet. Slice purple yam into thin french fry like strips. Quarter mushrooms. Place mushrooms and yam slices onto baking sheet, toss to coat in oil and sprinkle with garlic, thyme, sea salt, cayenne, and sumac, if using. Bake at 425 for 15-25 minutes until mushrooms dry out a bit and everything crisps up.

    2. Serve on a bed of lettuce, sprinkled with lemon juice and a drizzle of tahini. Enjoy!