Thursday, January 20, 2011

cooking for the clueless

This week, I decided to try to duplicate one of the yummy recipes that they served at the yoga center I visited two weeks ago. Since I am a clueless cook, and since it seemed like absolute perfection, I decided to venture down into a REAL kitchen and forgo my regular crock pot and George Foreman grilling here in the loft.

3 SISTER'S CASSEROLE courtesy of the Kripalu Center

2 tablespoons earth balance
1 cup chopped onion
3 stalks celery, chopped
1 tablespoon garlic
1 1/2 teaspoons ground coriander
1 1/2 teaspoon cumin
4 cups butternut squash, cubed
2 cups canned tomatoes
1 teaspoon sea salt
1/2 cup water
1 3/4 cups cooked pinto beans
1 cup frozen corn

Heat earth balance over medium heat. Add onion and saute until browned. Add celery and saute 2 minutes. Stir in garlic and spices. Add squash, tomatoes, and salt; cook 5 minutes. Stir in water and bring to a boil. Reduce to low and simmer for 15 minutes. Turn off heat and stir in beans and corn. Transfer to a 9 x 13" casserole dish.

1 1/2 cups fine ground cornmeal
1/2 cup whole wheat flour
1/2 cup unbleached all purpose flour
1 tablespoons baking powder
1/4 teaspoon salt
1/4 cup water
3/4 cup soy milk
2 tablespoons sunflower oil
1/3 cup maple syrup
1/4 teaspoon vanilla extract

Combine dry ingredients in bowl. Set aside. Combine remaining ingredients in separate bowl. Add wet mixture to dry mixture and combine. Pour topping over filling in casserole dish. B

Bake at 375 for 30 minutes.

Super duper yummy. I must say, for some reason, mine wasn't as good as the yoga center's. I seemed to have too much topping and the topping to filling ratio was off. I may try making less topping next time!

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