Toasted Corn & Spaghetti Squash Recipe

 

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Some time ago when my eldest child was still a preschooler, we were invited to a friend’s house for dinner. Another couple brought in the vegetable dish they had made to contribute to the dinner. It was the first time I had tasted spaghetti squash and I was instantly hooked to its delicious taste and noodle-like texture. I decided to come home and try my hand at this dish. I found it extremely easy to whip up at dinnertime, so wanted to share it!

Toasted Corn & Spaghetti Squash

Ingredients:

  • 1 spaghetti squash
  • A few garlic cloves (peeled & chopped)
  • 1-2 cups frozen (or fresh kernels) corn
  • 2 – 3 tablespoons unsalted vegan margarine and/or olive oil as desired
  • 2 tablespoons toasted pine nuts (optional)
  • Shredded dairy-free cheese (optional)
  • Salt & pepper to taste

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Directions:

  1. Boil the spaghetti squash (see how to do this from the post: Kitchen Spotlight: Tips on Using Spaghetti Squash)
  2. While the squash is being cooked in the pot of water, use a separate saucepan to cook the garlic. Heat a tablespoon of olive oil in a separate large saucepan. Once hot, throw in the chopped garlic to fry. When the garlic pieces are browned, remove the toasted chopped garlic to set aside in a bowl.
  3. Using the same saucepan, add the remainder of the olive oil into the pan. Then put the frozen corn to cook on a low-medium fire stove setting. Cook the corn until it is toasted (takes approximately 10-15 minutes), stirring occasionally. Then season if desired with a bit of salt and pepper, and remove the toasted corn into a separate bowl.
  4. Next, put the shredded cooked spaghetti squash into the saucepan and then add back in the toasted corn and garlic. Mix well together.
  5. Add additional salt and pepper if desired and raw or toasted pine nuts. Serve warm with some shredded dairy-free cheese on top (optional)!

If you like, you can use garlic salt or garlic powder instead to season the dish, and a bit of vegan margarine instead of olive oil, or in addition to the olive oil for a more buttery taste. An alternative is to add in a tablespoon of coconut oil at the end instead of vegan margarine for the same buttery feel and texture. Feel free to also add in some other protein sources like sunflower seeds, toasted pumpkin seeds, and/or sautéed black beans. You could also add some tomato pasta sauce with minced tomatoes and minced meat to form a gluten-free version of a pasta dish without noodles.

Serves 4-6 people as a side vegetable dish. It is surprisingly how filling this can be as a side to a meatless dinner! My eldest child loved this paired with mashed potatoes. I’m sure you could also just combine the strands of spaghetti squash into mashed potatoes as you are mixing it. However, it also works great separately as you can come up with all sorts of fun creations which are sure to appeal to little ones. My then nearly 4 year old loved having a monkey face on her plate using yellow spaghetti squash ‘hair’ and a white mashed potato ‘face’. If you don’t know what I mean, check out the image on my Instagram account dietitian_mom!

(Source: Mooth B. Spaghetti Squash with Corn and Roasted Garlic. Writes4food.com. http://writes4food.com/2012/09/24/spaghetti-squash-with-corn-and-toasted-garlic/. September 24, 2012. Accessed November 15, 2017.)

 

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Coconut Corn Mini-Breads (Dairy & Egg-Free!)

I knew there was a reason I bought this recipe book. Many years ago, I decided to buy a book titled ‘Quick Breads’ by Howard Early and Glenda Morris. I am a novice bread baker, so the idea of being able to make breads rapidly without much dough kneading or rising time was very appealing. However, I never made more than 2-3 recipes from this book over the past decade. This past weekend, we had company over and I decided to have another look at this dusty book on the shelves, to find something to complement the vegan lasagna I had made (we had forgotten to get dinner rolls at the store). To my surprise I found an easy recipe called Coconut Corn Bread using ingredients I already had at home, so I decided to modify the ingredients and give it a try. It was an intriguing combination: coconut and corn? I had made cornbread before but had never mixed both ingredients together before. The result? Our family and guests enjoyed it so much I wanted to share this simple modified dairy-free and egg-free recipe with you!

Ingredients

Dry Ingredients:

  • 1 cup unbleached flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Wet Ingredients:

  • 1 cup coconut milk (I used the fortified Silk brand original flavor coconut milk)
  • 1/3 cup of oil
  • 1 flax egg (see directions below)
  • 1/3 cup shredded sweetened coconut
  • 1/2 tablespoon of honey (or maple syrup or agave nectar for those who do not want to use honey)

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 inch cake or loaf pan (I used silicon muffin cups instead).
  2. Make the flax egg: Mix 1 tablespoon of flaxmeal combined with 3 tablespoons of water together with a whisk or fork, then let sit for 10-15 minutes. Before using, use the whisk and give it a good mix for 2-3 minutes.
  3. Mix the dry ingredients together.
  4. Mix wet ingredients together.
  5. Gently combine the wet ingredients into the dry ingredients.
  6. Bake for 25 to 30 minutes (or when toothpick inserted comes out clean). Optional: at about 5-10 minutes before the baking time was up, I sprinkled some shredded coconut flakes on the tops of the cornbread muffins for an extra flair!
  7. Serve warm or let cool for 5-10 minutes then remove from pan.

You may adjust the ‘sweetness’ factor depending on your preference, by adding more or less honey or maple syrup. Serve warm to complement a meal, or add a little bit of vegan butter, jam or a drizzle of honey or maple syrup on top. This is such a simple recipe that you can also enlist your little helper at home to help out with measuring and mixing the ingredients together!

Yum! Toastie Corn Black Bean Soup

Have you ever tried combining some toasted corn kernels with black beans? It’s a fantastic combination of health, taste, colors and texture. Our family tried out and modified a recipe we found a few years ago and it became a family favorite meal option. It’s super easy to make because it builds on a ready to heat can or carton of black bean soup as the base, with more added beans and veggies to pump up the taste and nutrition. Try it out and see for yourself!

Ingredients:

  • 1 can or carton of ready-to-heat black bean soup (e.g., Campbell’s Red Pepper Black Bean Soup)
  • 1 (15 ounce) can of black beans, drained and rinsed well
  • 1-2 cups of water
  • 1 cup of frozen corn kernels (toasted first)
  • 1/4 to ½ cup of chunky salsa or salsa fresca (or to taste)
  • Pepper as desired
  • 1-2 teaspoons of olive oil
  • Can be served with avocado wedges or guacamole and tortilla chips

Directions:

  1. Add the rinsed and drained black beans into a pot with the ready-to-heat commercial black bean soup. Add in 1 – 2 cups of water (or more depending on how thick you would like your soup). Cook over medium heat until the beans soften further and the mixture thickens.
  2. Add additional vegetables if desired (see notes below).
  3. Heat a separate saucepan over medium-high heat. Add 1 – 2 teaspoons of olive oil and heat the frozen corn kernels, stirring frequently until a toasted corn smell begins and the kernels begin to brown. Remove from the heat. Stir these kernels into the soup pot with black beans.
  4. Add 1/4 to 1/2 cup of salsa (homemade or store bought) in and stir well.
  5. Serve soup with tortilla chips, guacamole or avocado wedges (see additional notes below) a sandwich or side salad.

Notes:

You can adjust the amount of water you add, depending on how thick you would like the soup. You may also decide to add the salsa individually at the table according to each person’s taste preference.

It is very easy to modify this recipe especially if you would like to add in more vegetables. For example, you could add in  ½ cup of chopped button mushrooms, a diced orange bell pepper  or a 1/4 cup of chopped mini zucchini wedges into the soup at the beginning when heating up the black beans with water. Another delicious alternative is to cook pasta separately then add some into the final soup before serving. Makes a hearty meal!

To adapt this to a toddler’s meal: You can set aside some of the black bean corn soup for your toddler, prior to adding the salsa. This is so that you can decide how much to add of the salsa (if any) before giving to your toddler. Then you can put some cooked pasta and/or broken up tortilla chips (allow the chips to soften into the soup before offering to toddler) into the soup to serve as an all-in-one meal. Alternatively, offer the black beans, pasta and corn on a plate as delicious finger food pick-me-ups!

Oo-La-La! Five-Minute Guacamole Recipe

Ingredients:

  • 2 Avocados
  • 1-2 tablespoons onion, finely minced
  • 2 garlic cloves
  • 1-2 tablespoons tomatoes, chopped
  • 2-4 teaspoons lime juice
  • ¼ teaspoon salt, or as desired
  • ¼ teaspoon pepper, or as desired

Directions:

  1. Simply peel and mash avocado in a bowl. Then add all the other seasonings together!

Notes: Feel free to add more onion, salt or pepper as desired. If you would like a richer taste, after mixing first chill the bowl for 30 minutes in the refrigerator to let the flavors blend together before serving.

Serve this as a power snack alongside any of the following options:

  • Unsalted tortilla chips
  • Warm pita bread strips
  • Baked pita chips
  • Carrot/cucumber/celery sticks
  • Red, orange or yellow bell pepper sticks
  • Apple slices
  • Pretzel sticks
  • Vegan ‘cheese’ shreds and whole-wheat/corn tortillas as mini ‘roll-ups’
  • Zucchini crisps
  • In lettuce leaves as ‘mini-wrap’ sandwiches (feel free to add beans, chopped boiled egg, strips of cooked poultry meat or cheese if desired)

This is a great dish for your child’s afternoon snack or potluck/party/picnic contribution!