Monday, June 20, 2011

Veggie Crisp

I was planning on making a casserole the other night due partly to my laziness to cook that day and also because we have quite a bit of fresh vegetables lying around. I threw together this vegetable crisp and it ended up being pretty delicious!


1 15oz. can black beans
1 8oz. can tomato sauce
1 yellow onion, chopped
3 carrots, sliced
6 cloves garlic, minced
1 1/2 c. broccoli, chopped
1 large green pepper, chopped
1 c. corn
1/2 tsp. paprika
1/2 tsp. garlic powder
fresh basil and parsley, to taste
pinch of salt

1 1/2 c. rolled oats
1/2 c. walnuts, chopped
2 tbsp. flax meal
3 tbsp. olive oil
rosemary and thyme, to taste

- Preheat oven to 400 degrees.
- Lightly saute your filling ingredients in a tiny bit of olive oil.

- While vegetables are cooking, throw together your topping. Just mix together oats, walnuts, flax, oil, and herbs in a bowl.

- Pour your filling into your dish.

- Top with nutritional yeast if you'd like.

- Spread your topping over and then cook for 25 minutes or until slightly browned on top.

- Eat up!

I especially love dishes like this because they're so versatile. I didn't really have a "theme" for this one -- I just threw together a bunch of vegetables that I had at home. Next time, I think I will make a mediterranean inspired veggie crisp. Hm... or maybe even just a hearty crisp with potatoes, onions, and peppers. The possibilities are endless!

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