|Mexican-Cornbread Casserole. Muy easy. Muy vegan. Muy bueno.|
|My inspiration for this recipe. Notice "chipotle" is misspelled on the label, as my editor friend Zhanna pointed out.|
Before I give you the recipe, I'd like to announce the new winner of Veganissimo, since the original winner never responded and did not include a way for me to contact her: Congrats, Kelly G! Email me your address and we'll get your prize out.
|Is it a placemat? Or a wee yoga mat for kitties? Bossa Nova thinks the latter.|
Vegan Mexican-Cornbread CasseroleFilling:
- Cooking spray
- 1 T olive oil
- 2 garlic cloves, minced
- 2 cups of your favorite vegetables, chopped if not already tiny [eg, celery, peppers, carrots, onion, corn, edamame, broccoli, spinach. I used Trader Joe's Healthy 8 – already chopped!]
- 1 15-oz. can refried beans [lard-free, obv]
- 1/4 cup La Morena Chipotle Peppers in Adobo Sauce [You can substitute any kind of canned hot pepper, but depending on the heat, you may need to reduce the quantity]
- Salt and pepper, to taste
- 1 1/3 cup non-dairy milk [I used unsweetened flax milk]
- 1 tsp white vinegar
- 3 T canola or coconut oil
- 1 1/4 cup cornmeal
- 3/4 cup flour
- 1 T baking powder
- 1/4 tsp baking soda
Spray a medium casserole with cooking spray. Preheat oven to 425 degrees. Pour the vinegar into the non-dairy milk and stir to make "soured" milk. Set aside.
In a large skillet, heat the oil over medium and saute your veggies until tender, about 10 minutes. Set aside.
|Mix it all up.|
In a large bowl, mix all cornbread ingredients until just combined: do not over mix. Spread across the top of the bean mixture, and bake for 25-35 minutes, or until cornbread is golden brown on top. You may have to sneak a taste from the center before committing to removing the casserole from the oven, just to make sure the cornbread is cooked through.
Serve as is, or topped with avocado slices.