This little piggy had roast beef, this little piggy had none... ~ Nursery Rhyme
Did you know that our body makes its own cholesterol?
And our body makes all the cholesterol all it needs!
No one explains this better than John McDougall, MD, a hero in our dietary journey. Listen to this video from his website this weekend:
"The body uses fat primarily for energy storage when no food or other immediate
source of fuel is available, and cholesterol is needed for many critical cellular
functions, so both are part of a normal, healthy body. Having said that, the body
produces all the cholesterol it needs; and as for fat, plants already contain
adequate amounts and only plants make the essential fatty acids your body
needs to function. What’s more, plant foods never contain cholesterol."
~ John McDougall MD
drmcdougall.com
Is it possible that favorite recipes will still taste delicious if all animal-based ingredients are removed? How?Test it yourself
Using a recipe for Cashew Cream and the cooking technique of sweating, here is a model for taking the FaceOff of a favorite casserole resulting in an even tastier final dish.
Recipe Notes for *Clogger and *UnClogged: This recipe, from a dear friend,
became an instant family favorite and is a casserole that most everyone loves.
Easy to double, the heat is mild. Have a selection of hot sauces on hand for
anyone who wants “heat” (that would not be me!). Mexican Coleslaw, recipe
below, goes really well with this casserole.
Tamale Pie—*Clogger
Serves 6-8
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| This little piggy had roast beef... |
Filling
1 lb ground beef
1 onion, chopped
2 8-oz. cans tomato sauce
1 12-oz. can of kernel corn (1 1/2 cups - drained)
1/2 cup pitted, chopped black olives
1 clove garlic, minced
1 Tbsp sugar
1 tsp salt
2-3 tsps chili powder
dash of pepper
2 cups cheddar or Monterey Jack cheese, grated
Combine beef and onion and cook till meat is brown and onion is tender. Drain liquid/fat. Add every thing else EXCEPT cheese. Simmer 20-25 minutes. Add cheese. Pour into 13x9 inch casserole and top with cornmeal topping.
Cornmeal Layer
2 8-oz. cans tomato sauce
1 12-oz. can of kernel corn (1 1/2 cups - drained)
1/2 cup pitted, chopped black olives
1 clove garlic, minced
1 Tbsp sugar
1 tsp salt
2-3 tsps chili powder
dash of pepper
2 cups cheddar or Monterey Jack cheese, grated
Combine beef and onion and cook till meat is brown and onion is tender. Drain liquid/fat. Add every thing else EXCEPT cheese. Simmer 20-25 minutes. Add cheese. Pour into 13x9 inch casserole and top with cornmeal topping.
Cornmeal Layer
2 cups cold water
1 Tbsp butter
1/2 tsp salt
3/4 cup yellow cornmeal
Cook and stir until thick, but not so thick that you won’t be able to spread it.
Spread over casserole. Bake casserole in preheated oven, 25 minutes till bubbly.
1 Tbsp butter
1/2 tsp salt
3/4 cup yellow cornmeal
Cook and stir until thick, but not so thick that you won’t be able to spread it.
Spread over casserole. Bake casserole in preheated oven, 25 minutes till bubbly.
Recipe *Unclogged Notes: When I unclogged Tamale Pie, I took the opportunity to tweak several ingredients to reflect my preference for the chunky texture of canned diced tomatoes, frozen corn over canned corn, and ground cumin. Then, I switched out plain cornmeal for the tastier texture of stone-ground cornmeal - the cornmeal used for polenta. What an easy way to add flavor, texture and fiber!
Serves 6-8
Preheat oven to 325º
 |
| ...and this little piggy had none! Yum!! |
Filling
1 onion, chopped
1 clove garlic, minced
3-4 veggie patties (optional)
2-3 tsp chili powder
2-3 tsp ground cumin
dash of pepper
2 8-oz. cans tomato sauce
1 15-oz. can diced tomatoes
1 15-oz. can black beans, drain and rinse
1 cup frozen yellow or white corn
1 15-oz. can whole pitted olives
salt to taste
Add at end of simmer session, 1/2 cup cashew cream
(recipe on 10/12/13 post, My bridge to a plant-based diet)
Sweat onion and garlic in a bit of water. Add chili and cumin powder. Sweat
for a minute or so, then, if using, add chopped veggie burger and heat through.
Add every thing else EXCEPT cashew cream. Simmer 20-25 minutes. Now
add the cashew cream. Pour into 9 x 9 casserole dish and top with cornmeal
topping.
Cornmeal Layer
2 cups cold water
1 tsp salt
3/4 cup yellow cornmeal, or
medium grind, stone ground yellow cornmeal (used for polenta)
For a creamier texture, add at end of simmer session
1/2 cup cashew cream, previous post
Stir cornmeal and salt into water. Cook and stir until thick, but not so thick that
you won’t be able to spread it. If using, add cashew cream and mix.
Spoon over casserole. Bake right away, or cover and refrigerate. Bake casserole
in preheated oven till bubbly.
1 clove garlic, minced
3-4 veggie patties (optional)
2-3 tsp chili powder
2-3 tsp ground cumin
dash of pepper
2 8-oz. cans tomato sauce
1 15-oz. can diced tomatoes
1 15-oz. can black beans, drain and rinse
1 cup frozen yellow or white corn
1 15-oz. can whole pitted olives
salt to taste
Add at end of simmer session, 1/2 cup cashew cream
(recipe on 10/12/13 post, My bridge to a plant-based diet)
Sweat onion and garlic in a bit of water. Add chili and cumin powder. Sweat
for a minute or so, then, if using, add chopped veggie burger and heat through.
Add every thing else EXCEPT cashew cream. Simmer 20-25 minutes. Now
add the cashew cream. Pour into 9 x 9 casserole dish and top with cornmeal
topping.
Cornmeal Layer
2 cups cold water
1 tsp salt
3/4 cup yellow cornmeal, or
medium grind, stone ground yellow cornmeal (used for polenta)
For a creamier texture, add at end of simmer session
1/2 cup cashew cream, previous post
Stir cornmeal and salt into water. Cook and stir until thick, but not so thick that
you won’t be able to spread it. If using, add cashew cream and mix.
Spoon over casserole. Bake right away, or cover and refrigerate. Bake casserole
in preheated oven till bubbly.
Serves 6
Veggies
½ head green or purple cabbage, chopped
1 carrot, peeled and grated
1 green pepper, seeded and chopped
Vinaigrette
1 carrot, peeled and grated
1 green pepper, seeded and chopped
Vinaigrette
1 clove garlic, peeled and scored in a few places to help release flavor
¼ cup red wine vinegar
1 tsp Dijon mustard
Salt and fresh ground pepper to taste
Olive Oil (to taste…use a tablespoon or so)
Shake vinaigrette and let sit for a few minutes for the flavor to build. Pour over
salad, then toss. Serve and enjoy.
Variations
To add a sweet, salty and tangy profile to the salad
4-5 radishes, sliced
2 Tbsps raisins
2 Tbsps smoked and salted almonds, chopped
¼ cup red wine vinegar
1 tsp Dijon mustard
Salt and fresh ground pepper to taste
Olive Oil (to taste…use a tablespoon or so)
Shake vinaigrette and let sit for a few minutes for the flavor to build. Pour over
salad, then toss. Serve and enjoy.
Variations
To add a sweet, salty and tangy profile to the salad
4-5 radishes, sliced
2 Tbsps raisins
2 Tbsps smoked and salted almonds, chopped
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| Happy day! Yumminess...with no animal-based ingredients! Whee!
*Definitions for Clogger and Unclogged can be found on the page link to the right of this post.
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