Howdy all! Summer has hit California in full swing. Basically it's been...HOT! We don't have air conditioning in our home but at least we have ceiling fans in every room. Luckily it cools down at night so we can sleep comfortably.
How are all of you dealing with the heat in your area?
Since it's been quite hot I haven't been using our oven but if you are, here are couple of recipes that are summer worthy.
Stacked Sweet Corn, Bean and Tempeh Casserole
The original recipe for this casserole was found in Better Homes and Garden magazine. I was eyeing this recipe for quite a while before I made it. Now that corn is in season it's perfect...you can always use frozen though. Dave and Keaton loved this meal and it's so easy to make. Click here for the original recipe. Listed below are the items I used in replacement of animal products.
Soyrizo instead of chorizo
8 oz. tempeh (you could use veggie crumbles as well) vs. beef
chili verde sauce vs chunky green salsa (I couldn't find chunky green salsa)
Daiya cheddar vs. dairy cheese
I then topped it off with fresh cilantro and tomatoes. Isn't it pretty?
Next time I'm going to try using some Daiya pepperjack cheese. If you haven't tried that flavor yet it is better than the cheddar...that's what we think anyways.
(Pre baked pic)
For the crust you can use your favorite pie crust. Then in a mixing bowl add the berries,
sugar, a couple of Tbsp. organic cornstarch or flour to thicken while it bakes. Bake in oven at 375 degrees until berries are cooked and crust just starts to turn a light brown. This will take about 40 min.
Stay cool and enjoy!