Slop I Am Eating This Week

Tamale Casserole

This casserole from Happy Herbivore is a good example of a decent meal I will make to stretch throughout a busy week.  It does taste good and it's economical, but eating a serving everyday for 5 days can become less than vibrant.  I might start to hate it!  And I'm picky about freezing things.  Casseroles are so easy, though, and easy to customize.

I'd like to get across is that many of my meals are not very pretty.  I know there are vegans posting their fanciful dishes out there, but I tend to think that a lot of healthy foods look boring and ugly even if they taste good.  Oatmeal, soup, rice and beans, slow cooker delights.  Winter especially brings out the uglies but need those nutrients, people!  (Summer foods are nice and light and colorful - it will be a fun vegan summer this year.)  Maybe if you are lucky I will work on adorning my slop with cute props and sassy dinnerware.


I had a recipe request, but I modified it so much that I will just post my own version here:

Tamale Casserole
2 red bell peppers, seeded and diced
1 c favorite salsa
1 c frozen corn
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (4 oz) can sliced black olives
2 T chili powder
2 t oregano
2 t cumin
1/2 t garlic powder
1/2 t onion powder
1 recipe Cornbread, uncooked (see below)

-Preheat oven to 400.
-Combine all ingredients except Cornbread batter into a greased large casserole dish (9x13).
-Mix ingredients well to combine, and pat down mixture firmly and evenly into dish.
-Pour Cornbread batter over the mixture and try to evenly distribute into a thin layer on top.
-Bake for 30-40 minutes, until a knife inserted into the center comes out clean.  The top should be slightly browned.
-Serve with hot sauce, salsa, sliced black olives, non-dairy cheese or Tofutti sour cream on top.

Cornbread
1 c cornmeal
1 c whole-wheat pastry flour
1 T baking powder
1/2 t salt
1 c non-dairy milk
1/4 c unsweetened applesauce
1/4 c pure maple syrup
2 T raw sugar (optional)

-Preheat oven to 400.
-Whisk cornmeal, flour, baking powder, and salt together in a large bowl.
-Add non-dairy milk, applesauce, maple syrup, and sugar, if using, on top.
-Using a spatula, stir until just combined.
-Pour batter into a greased or nonstick shallow 9-inch pie dish, cast-iron skillet, or square casserole dish.
-Bake for about 20 minutes or until a knife inserted in the center comes out clean.

Notes:
T = tablespoon
t = teaspoon
c = cup

I don't use onions, but if you want to add an onion to the Tamale Casserole recipe, then chop and saute it in a pan with some minced garlic in oil or water.  Add that mixture in the casserole dish before adding the batter.  Be sure to omit the garlic and onion powder.

I love this Cornbread recipe and can't wait to make some muffins outta this stuff!