Monday, August 16, 2010

The lazy vegetarian: Tamale Pie

This recipe is super easy and can easily be doubled making it a great potluck dish. I love those veggie crumbles because they always fool meat eaters when they are in a casserole (or "hotdish" if you're Minnesotan) or stew. I've also made this with 2 cans of black beans and eliminated the crumbles for a 'less-processed' version and it was delicious too. Again, for my Minnesotan friends, this has got a little kick to it but you can substitute regular ol' diced tomatoes for the rotel to help cool things down. enjoy!


1 cup of chunky salsa verde
1 (10 ounce) can rotel (diced tomatoes and green chiles), drained
1 can (15.5 ounce) black beans, drained and rinsed
1 12 oz package frozen veggie crumbles
1 cup cream-style corn
1 (8 ounce) box Jiffy cornbread mix or 1 (8 ounce) box other sweet cornbread mix
1 can (2.25 ounce) sliced black olives, drained
1 cup shredded cheese, mexican blend

1. Preheat oven to 350.
2. Mix the salsa verde, the rotel, black beans, and veggie crumbles in a casserole dish.
3. In a small bowl mix the cornbread mix and the cream corn just until moist and mixed.
4. Spoon the corn mixture into the casserole dish, spreading it evenly over the bean/veggie mix.
5. Sprinkle the top with sliced black olives.
6. Bake for 40-50 minutes. During the last five minutes of cooking add the shredded cheese, and return to oven until cheese is melted.

Saturday, August 7, 2010

Homemade Natural Deoderant Video

So here it is! My first "how to be a hippy" video... very exciting! Below you will find the recipes I used. Please let me know what you think, maybe I'll get some more videos up (here is the direct link if the video is not working above.) Don't worry- I'm new but I'll get the hang of this!

Pit Goo:

1 part cornstarch
1 part baking soda
1 part coconut oil
A few drops of your favorite essential oil (optional)

Mix together and store in a cool place.

Pit Powder:

1 part cornstarch
1 part baking soda

Apply liberally with a fancy powder puff