Vegetarian

Two-Bean Harvest Chili

January 1, 2013
Shannon
1 comment
chili, collard greens, food, soup, tomatoes

Growing up, I always heard that you should eat ham and beans for New’s Years Day because it meant good luck. But I don’t eat ham (well, maybe I do, that’s a story for another day) so I’m relying on beans to work their magic today. After all, after the last year I’ve had, I could use all the luck in the world. Beans are lucky, so they say, because they resemble coins and therefore promote fortune and wealth. Similarly, cooked greens are also considered good luck because they resemble folded money. Chicken, which I eat a ton of, is what you are not supposed to eat because they scratch backwards and can promote regret or dwelling on the past. Who knew? Luckily, this vegetarian Two-Bean Harvest Chili is full of beans and collard greens so it should be a perfect New Year’s Day good luck meal.

Black beans and pinto beans provide hearty comfort to this chili while fire-roasted tomatoes give a rich smoky flavor that permeates every bite. Carrots, onion, and collard greens add some fresh bulk making this a satisfying and healthy meal to start to the New Year. Rather than using one 28-ounce can of fire-roasted tomatoes, I used one 14-ounce can mixed with one 14-ounce can of plain diced tomatoes. Fire-roasted pack a ton of flavor but a little goes a long way. Collard greens, which are slightly bitter but can easily withstand heat without wilting too much, can easily be substituted with kale, escarole or spinach (just don’t leave it out – cooked greens are good luck!) Whether you believe in tales of good luck and fortune or not, I hope the coming year treats you well and I wish each and every one of you a very happy and healthy New Year! Now, show me the money!

The ingredients:

In a large pot, heat oil on medium heat. Add onion, carrots, garlic, and 1/4 teaspoon salt. Cook 8 to 10 minutes or until golden and tender, stirring occasionally.

Add collard greens and 1/4 teaspoon salt and cook 1 to 2 minutes or until bright green and just tender, stirring.

Stir in chili powder, cumin, and oregano and cook 1 minute, stirring.

Stir in tomatoes and beans. Simmer 10 minutes, stirring occasionally.

Divide among 4 bowls; top with sour cream or plain yogurt.

Additions:

Reduced-fat shredded cheddar cheese (topping)

Omissions: None

Substitutions:

Fat-free plain Greek yogurt

Overall Rating: Love It

Source: Good Housekeeping Magazine

Scalloped Corn

When I was a kid, one of the only vegetables I let near my mouth without a grimace and scowl was corn. I could eat corn with every meal and especially loved mixing corn with my applesauce (don’t ask). This dish of Scalloped Corn was a dish my mom would sometimes make at holidays and takes me back each and every time I have it. It’s one of those dishes that will forever remind me of childhood, cozy fires, cookies in the oven and Christmas music playing subtly in the background. Which to me, is the best possible compliment for a dish.

Simple canned corn and canned creamed corn is mixed together with onion, pepper, milk, an egg and crushed saltine crackers (bread crumbs or any kind of cracker will also work). The concoction resembles something close to slop but once cooked and thickened, it’s a true celebration of corn’s sweet freshness and comfort. I don’t include the pepper when I make this dish but only because I didn’t eat peppers as a kid so my mom left them out. Just because I eat peppers now doesn’t mean I’m changing a good thing. My only recommendation is that you double this recipe because as it is, it doesn’t make much. I double it even when I’m the only person eating it. Also, I have to leave this in the oven for double the amount of time recommended (60-70 minutes total) because it needs to be baked until no longer runny in the center. An hour may seem long but trust me, the long cooking time will make it worth it. I didn’t take pictures of my cooking process for this but I do have a few of the finished product.

Scalloped Corn (makes 4 small servings)

Recipe from Better Homes and Gardens New Cookbook

1/4 cup chopped onion
1/4 cup chopped green or red pepper
2 tablespoons butter
1 egg, beaten
1/2 cup milk
1/2 cup crushed saltine crackers
1 8 3/4-ounce can cream-style corn
1 7-ounce can whole kernel corn, drained

Cook onion and pepper in 1 tablespoon of butter until soft and tender. Combine egg, milk, 1/3 cup crackers, and dash of black pepper. Stir in onion mixture and corn. Pour into a 1-quart dish. Melt remaining butter and toss with remaining cracker crumbs. Sprinkle crumb mixture over corn mixture. Bake in a 350°F oven about 35 minutes (or 70 minutes if doubling the recipe) or until a knife inserted near the center comes out clean.

Additions: None

Omissions:

Green pepper

Substitutions: None

Overall Rating: Love It

Source: Better Homes and Gardens New Cookbook

Rice-Nut Loaf

Yes, this a vegetarian loaf – don’t freak out. It’s an oldie and a goodie. As I’ve mentioned, I was a vegetarian for 13 years and grew accustomed to making a plate at holiday meals of nothing but a bunch of sides which sounds good but ultimately isn’t satisfying. Then, one year for Thanksgiving, my aunt pulled out one of her favorite vegetarian cookbooks and made this Rice-Nut Loaf. At first glance, there really isn’t anything appetizing, interesting or appealing about the name of this dish or the list of ingredients. But once combined, these ingredients have come to make not just my favorite vegetarian dish ever but my favorite Thanksgiving dish ever. Hands down.

Brown rice is mixed with wheat germ, walnuts, sunflower seeds, cheese and onion and then binded with eggs and baked to golden brown perfection. Served alone, with gravy or a scoop of mashed potatoes, this meatless meatloaf-like dish is a perfect high protein addition to any dinner table, especially for the picky vegetarian in your family. Even better, true to Thanksgiving form, slices of this loaf sandwich perfectly between two slices of bread, spread with cranberry sauce and stuffing for the days after. Give this a try and maybe you might start to think of vegetarian loaves as a little less weird. It’s tasty enough for vegetarians and meat eaters alike. This year, I ate this instead of turkey for Thanksgiving. And I’m not even vegetarian anymore.

Rice-Nut Loaf (makes 6 servings)

From Nikki & David Goldbeck’s American Wholefoods Cuisine

1 1/2 cups cooked brown rice
1/2 cup wheat germ
3/4 cup chopped walnuts
1/4 cup chopped sunflower seeds
1 large onion, chopped
2 cups cheddar cheese
1/2 tsp salt
black pepper, to taste
4 eggs, lightly beaten

Preheat oven to 350ºF. Combine all ingredients and pack into a 9-inch loaf pan coated in oil or non-stick spray. Bake for about 50 minutes until firm. Let cool in pan for 10 minutes; unmold and slice.