Quinoa and Black Bean Casserole

All this talk of Meatless March has inspired me to try out some new vegetarian dishes. I came across a vegan quinoa and black bean casserole that used non-dairy cheese, and I decided to use a few of my ingredients on hand to come up with a spicy version of my own.

Ingredients

-1 large Sweet potato, raw and diced 

-Whole Grain Quinoa, 1 cup dry or 2 cups cooked 

-2 cups cooked black beans 

-Ground tumeric, 2 tbsp  

-2 cans Cut Diced Tomatoes with green chiles 

-1/2 tbsp ground Oregano 

-6 oz. shredded Cheddar Cheese 

-1 tbsp Basil 2 oz shredded Mozzarella Cheese, part skim milk

Directions

Cook Quinoa and Black beans according to directions on label.

Spray a 9" x 12" casserole dish with non-stick spray and spread Quinoa into the pan.

Combine everything else, except the Mozarella, into a mixing bowl and stir to mix. Spread the mixture onto the Quinoa, then top with the Mozzarella.

Bake at 375 degrees for 40 minutes.

Serving Size: Makes 6-1 cup servings

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 380.1

• Total Fat: 13.3 g
• Cholesterol: 35.1 mg
• Sodium: 398.4 mg
• Total Carbs: 46.6 g
• Dietary Fiber: 9.9 g
• Protein: 19.7 g

It was so yummy! I think it would be great on a bed of fresh greens. I'll have to try that with all the leftovers!

Pumpkin Chili Recipe

Now that you have cooked your fresh pumpkin, you might be looking for new and creative ways to use it. This pumpkin chili is a delicious way to warm you up on a crisp, Autumn day. It's full of fiber and antioxidants, and the pumpkin gives the dish a little sweetness to balance the spices. This recipe is vegetarian, but you can substitute 1 lb. of your favorite ground meat if you prefer.

Ingredients

1/2 c black beans, dry
1/2 c white beans, dry
1/2 c pinto beans, dry

1/2 medium onion, chopped

1/2 Green pepper, chopped

2 tablespoons olive oil

3 garlic cloves, minced

2 cups vegetable broth

  1 can red kidney beans, drained

1/2 c Textured Vegetable Protein (TVP)

2 c pumpkin (or 1 can)

1 can (14-1/2 ounces) diced tomatoes, undrained

2 teaspoons dried parsley flakes

2 teaspoons chili powder

1-1/2 teaspoons dried oregano

1-1/2 teaspoons ground cumin

1/2 teaspoon salt

1 teaspoon tumeric

Directions

Precook all dry beans until soft. Rinse and drain cooked beans. In a skillet, saute the onion, pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. If you prefer not to use a slow cooker, add all ingredients to a large pot, heat to a low boil while stirring, then reduce heat to Low. Cook on Low for 30 - 40 minutes, stirring every 10 minutes.


Serving Size: Makes 10 1 Cup servings

Nutritional Info

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 197.2

• Total Fat: 3.4 g
• Cholesterol: 0.0 mg
• Sodium: 649.5 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 10.1 g
• Protein: 11.5 g