This dish was so delish. I put everything in the crock pot in the morning, and I could smell the wonderfulness wafting from my home even before I opened the front door. Positive reviews from everyone! Feel free to substitute anything for the seitan - tofu, tempeh, portabello mushrooms or even mock chicken.
1/2 recipe Cheater Seitan
1 12oz can corn
1 medium onion, chopped
1 cup salsa of your choice - the chunkier the better
1 12oz can tomato sauce
2 cloves garlic, minced
1 1/2 cups black beans
Real salt to taste
Put all ingredients in a crock pot. Cook on low for at least 4 hours, but I cooked mine for 9 and it worked out fine. If possible, stir from time to time to ensure the dish doesn't burn.
Serve over brown rice, barley or whole wheat pasta. If desired, garnish with non-dairy sour cream and non-dairy cheese.
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Wednesday, April 6
Saturday, March 19
Roasted Eggplant
I already have a recipe for roasted eggplant on this blog, but this recipe is substantially different. It's very easy, but takes a lot of inactive prep time so be sure to plan ahead. I thought it was absolutely delish and had it for lunch, but the boys refused to even try it. Fine, that's more for me. :o)
1 large eggplant
2 T. olive oil
1 t. Thyme (more or less according to preference)
1/2 t. granulated garlic
1/2 t. Real Salt (plus more salt for prepping the eggplant)
1 T. Earth Balance or other non-dairy butter
2 T. non-dairy sour cream
Wash and dry eggplant. Trim stem and end. Cut in half lengthwise. Cut each half in thirds lengthwise, then cut into thin slices. Depending on the size of your eggplant, you may need to make more or fewer slices.
Place eggplant into a colander or strainer. Sprinkle with enough salt to lightly cover all the pieces, tossing to combine. Let stand for 30 minutes. Rinse well and continue with recipe.
Preheat oven to 350 degrees.
Combine eggplant, thyme, garlic and Real Salt in a large bowl. Toss eggplant until all pieces are completely coated with the olive oil and seasoning. Coat a 13x9 baking dish with cooking spray. Spread eggplant evenly in the dish.
Bake for a total of 40 minutes, stirring every 10 minutes. Eggplant is done cooking when it is darker in color and soft. Add non-dairy cream and stir to combine. Serve immediately.
Makes 2 main dish servings or 4 side dish servings.
1 large eggplant
2 T. olive oil
1 t. Thyme (more or less according to preference)
1/2 t. granulated garlic
1/2 t. Real Salt (plus more salt for prepping the eggplant)
1 T. Earth Balance or other non-dairy butter
2 T. non-dairy sour cream
Wash and dry eggplant. Trim stem and end. Cut in half lengthwise. Cut each half in thirds lengthwise, then cut into thin slices. Depending on the size of your eggplant, you may need to make more or fewer slices.
Place eggplant into a colander or strainer. Sprinkle with enough salt to lightly cover all the pieces, tossing to combine. Let stand for 30 minutes. Rinse well and continue with recipe.
Preheat oven to 350 degrees.
Combine eggplant, thyme, garlic and Real Salt in a large bowl. Toss eggplant until all pieces are completely coated with the olive oil and seasoning. Coat a 13x9 baking dish with cooking spray. Spread eggplant evenly in the dish.
Bake for a total of 40 minutes, stirring every 10 minutes. Eggplant is done cooking when it is darker in color and soft. Add non-dairy cream and stir to combine. Serve immediately.
Makes 2 main dish servings or 4 side dish servings.
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