A scrumptious eggy (or tofu) chili relleno casserole topped with a sweet corn masa tamale crust.
I had some beautiful Anaheim and Poblano peppers and thought about chili rellenos…after brainstorming on Chowhound and some recipe sites, I decided to go the casserole route (like a cheesy egg breakfast casserole on Pioneer Woman) , but make it more of a tamale/rellenos casserole, including a layer of sweet corn masa, and dairy free of course.We eat (certified cruelty free or local free range) eggs but this could be made vegan by substituting the eggs for a block of firm tofu, just give it a whiz with the milk in a food processor or blender.
A scrumptious eggy (or tofu) chili rellenos casserole topped with a sweet corn masa tamale crust. Masa is a fine cornmeal treated with lime used for tamale filling. It's found in the Hispanic/Ethnic food section near Goya products. You can sub cornmeal if needed. You can also sub a block of tofu for the eggs.
6-10 peppers (Anaheim are mild, Poblano are smokey and have a slight heat)
5 eggs (or 1 block tofu)
2 cups almond milk
Salt & Pepper
Cayenne/Red Pepper Flakes (optional)
½ Bag of Daiya non-dairy cheese (pepperjack)
Sweet Corn Masa Layer
1 cup masa (you can sub cornmeal)
1 cup flour
2 cups liquid (water/non dairy milk)
2 tsp baking powder
1-2 tbl honey/sugar
2 cups frozen sweet corn
½ bag Daiya (mozzarella or more pepperjack)
Hot Sauce (Texas Pete)
Cut off tops, remove seeds, wash.
Slice in half, lay skin side up on broiler pan.
Broil until skin is blackened, about 15-20 min.
Remove, place in paper or plastic bag for about 10-15 min. (This will steam them and make removing the blackened skin super simple).
Preheat oven to 425
Layer roasted pepper slices in bottom of a large baking dish.
Whisk eggs, milk, S&P and spices. Pour mixture over peppers, sprinkle cheese evenly.
Bake about 15-20 min or until egg mixture is beginning to set.
Sweet Corn Masa Layer
Mix masa, flour, baking powder, sugar/honey and liquid. You may have to add more liquid, you want it to look like wet cornbread batter- thick but able to pour. Add frozen corn.
Pull out casserole, pour masa mixture over egg layer and bake about 45-60 minutes.
About 15-20 minutes left, sprinkle other half bag of Daiya cheese over top.
Check doneness by inserting a cake tester or toothpick into the center of the masa dough, should be clean when pulled out.
Drizzle hot sauce.
Cut into wedges or bars and serve with spinach salad with avocado and salsa.
One thing I love about my best friend is our constant texts throughout the day…dogs, horses, sometimes our men, (Mars/Venus!) and of course, food. “Whatcha makin tonight?” is a common one. In the winter we can both eat our weight in roasted Brussels Sprouts so when I answered the standard question with “I’m not sure yet…something with Brussels?” She said add the Quinoa and with the idea sparked, this super simple, delicious winter recipe was made. I’m thankful for the ideas we bounce off of each other and especially being able to stay in touch across the country through something we both love, food.
Our Eastern shore heritage had us craving crab cakes this summer. So we created these zucchini & chickpea cakes to satisfy our Old Bay tooth. If you pan fry them at the end they get the yummy crust and keep a moist interior just like the real deal.
2 large zucchinis (about 4 cups) shredded
2 cups cooked garbazno beans, mashed
2 scallions/green onions
11/2-2 cups whole wheat panko bread crumbs
1½ tbl dijon mustard
1 tsp vegan worcestershire sauce
5 tsp Old Bay seasoning
3 tbl vegan mayo (vegenaise etc)
juice of 1 lemon
Preheat oven to 450 degrees.
Fold together your shredded zucchini, mashed beans, chopped scallions, 1/1/2 cup bread crumbs, mustard, worcestershire, Old Bay, mayo and juice of a lemon.
If too wet to form patties, add a little more bread crumbs.
Pour more breadcrumbs in a dish.
Form mixture into patties (8-10), and coat sides in panko breadcrumbs from dish.
Place on lightly sprayed cookie sheet, bake about 15 minutes to remove some of the moisture.
Pan fry in a little oil until golden brown.
Drain on paper towel, serve with pickles, toasted bun or on a salad and "tartar-cocktail sauce"
I would love to take the credit for this one, but I found the base for this recipe in the magazine “Extraordinary Health”. So so yummy. I have a hard time not eating this one right out of the serving bowl…
I heard a while back, coworkers discuss making chili and how it would take all day in the crockpot to get just right. Now don’t get me wrong, I love the crockpot (especially for my refried beans) but … I also want to be able to create a fantastic comforting meal within an hour of getting home from work.
You can have a steamy bowl of comforting chili ready in less than an hour! If you prep your veggies ahead of time- have the garlic, onion and peppers in one bowl and zucchini & mushrooms in another, you could have dinner ready in 40 minutes. Don't feel married to the ingredients maybe you don't have zucchini but have a sweet potato or aren't sure which peppers you like yet. Use what you have and experiment to find your taste with spices and peppers.
large chopped onion & 2 minced garlic cloves
peppers (2 bell, & 2 of a spicy: jalepeno/poblano/serrano OR chipotle in adobo), minced
2 zucchinis cubed
4-5 portobello mushrooms or package of baby bella mushrooms cubed
2 cups corn (frozen or fresh)
3 tablespoons chili powder
1½ tablespoons ground cumin
1¼ teaspoons salt
1 teaspoon cayenne
1 tablespoon smoked paprika
Tomato & Beans
2 cans diced tomatoes
3 cups black beans (canned rinsed or cooked dried)
1 can crushed tomatoes
1 cup water
Spray your deep pot with oil
Over medium high heat saute your onions, garlic, peppers
Add zucchini & mushrooms saute until browned.
Add corn and spices.
Turn up heat and add tomatoes, beans and water.
Bring to a boil then reduce heat to simmer.
Taste and adjust seasonings if needed, let simmer for about 20 minutes (just enough time to pop your cornbread in the oven and spin your salad!)
I’m not usually a fan of faux meat products, but once in a while I crave the texture and flavor of a comfort food like chicken tenders or in this case, pan-fried sausage. Most of the time I love a good panko crusted veggie, fried tofu or crispy eggplant but I must say, Field Roast “sausage” is de-liscious!!
We tried the Smoked Apple Sage – “a savory combination of apples and sage anchored with yukon gold potatoes with a subtle hint of hickory smoke”. We pan-fried it in olive oil and it got super crispy and browned, reminiscent in texture to moms breakfast sausage. In fact, we both “mmm”ed repeatdly. When mixed in with the pillowy gnocchi and olive oil it tasted better than the real deal. Not to mention they are made with all natural (soy-free) ingredients, pack 26g of protein and only 10g of fat:
We used Pumpkin Gnocchi this time, and sprinkled a bit of grated Brazil Nuts over top. The next day, we split some soft pretzel rolls and added some pan-fried sausage with a bit of broccoli slaw on top…equally YUM.
We haven’t been this impressed with a store-bought product in a long time. If you’re a plant predator or just looking to cut down on your meat consumption a little, go buy some Field Roast sausages, you will be pleased! (Found in the frozen section next to vegan/vegetarian products like “burger” patties etc.)
Sometimes you just want a big ‘ole sandwich to sink your teeth into. I also wanted something flavorful enough to stand up to my delicious heirloom tomatoes. We loved the bite of the crisp tofu with the juicy warm tomato and creamy avocado on a toasted kalamata olive roll. This would be great on toasted multigrain bread too!
I was inspired when I saw this picture on Happy Healthy Life.
This came out of a desire to eat some items in the fridge that needed to be used. Honestly, I had never had okra before and was inspired to grab some at the Farmer’s Market to try. According to online foodies, it needed to be thinly sliced right before you cook it and pan-fried super hot to sear in the moisture. The polenta I sometimes buy in the prepared rolls at Trader Joe’s or Wegmans, just slice and brown on each side. We had dinner in under 30 min. and no food went to waste, perfect.
Polenta is made from cornmeal and can be bought in tubes in the produce at Wegman's or in the Italian section of most grocery stores.
half a large onion, diced
1-2 hot peppers of choice (or sub mild)
3 garlic cloves
Okra, about ½ lb. rinsed and dried in kitchen towel
Tomatoes, diced about 1½-2 cups
1 cup veggie broth (or water mixed with veggie bouillon)
Saute onion, peppers and garlic in a large saute pan with a little olive oil.
Heat a separate saute pan over high heat, add vegetable oil. Slice okra on bias to get longer slices. When oil begins smoking, add sliced Okra in single layer. Let sear, then stir to flip. Total of only 3-4 minutes cooking time.
Add to sautéed veggies, add tomatoes, few tablespoons of tomato paste or ketchup and broth as well. Salt & lots of cracked black Pepper.
Meanwhile slice polenta, spray okra pan with oil and begin browning one side over medium high heat. About 3 min. check for browness/crispness and flip.
Taste Okra mixture, adjust seasonings/more tomato paste, add hot pepper flakes if desired.
Cook eggs over easy when all is done and seasoned to liking. (Crack in medium high heat pan sprayed with oil, let cook until whites almost set and bottom browned, season heavily S&P, flip, turn off heat.
Plate browned Polenta, Okra & Tomatoes and egg on top.
I’ve had clients and friends use this ‘recipe’ for their whole families; as a quick breakfast or yummy lunch on the run, for kids before games, active teens, sick elderly relatives etc. This is just a variation of our favorite, beneficial ingredients. You can read more about why I like this protein powder here.
This is a great quick supper. I was craving Chipotle after a late Friday work day but decided to whip this up quickly instead. I had recently made the Salsa Verde Enchiladas with cashew sour cream so had black beans and sour cream on hand. I just made some mini Cowgirlbeans tortillas to serve on the side and my craving was quickly quelled.