GROW O'ahu

Island Style Gardening and Plant-Based Living

Mexican Inspired Casserole with Kale

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I’m 37 weeks along in this pregnancy and don’t feel much like standing in the kitchen over a stove when I get home from work! This easy vegan gluten free casserole hit the spot! You will need:

1 onion, chopped
1 Can of black beans (drained & rinsed)
1 Cup uncooked quinoa
1 can or 1.5 cups corn (with liquid)
1 can diced tomatoes
1/2 cup water
Chopped kale (as much as you like!)
Spices like: chilli powder, cumin, oregano, salt & pepper, garlic

Saute the onion and (fresh garlic if you have it) set aside.  In a casserole dish combine everything except kale. Bake at 350º for about an hour, stirring at 30 minutes.  It’s done when quinoa pops open. Remove from oven & stir in kale.

Garnish with avocado, corn tortillas, cilantro & salsa. Yum!

From the garden: cilantro, avocado (neighbors) & kale 😀


Author: Carmen

Things I love: justice in all forms; flowers; locally grown food; cloth-diapering; breastfeeding; feminist theory; outdoor play; beaches; wine; Divine interventions; 4-H and coffee. Things I loathe: racism; homophobia; toxic crap; misogyny; litterbugs; the zombie apocalypse and pitbull-haters. My formal education is in sociology, gender studies, and public policy. I'm also a Lactation Educator; 4-H Youth Development coordinator a Certified Master Gardener and a graduate of a Permaculture Design Course. I've been blogging for several years on dozens of topics- everything from women's health to breed-specific legislation. But the thing I like to write about most is my gardening, food adventures and my kids. So there you have it. Please be kind. Thanks.


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