Heirloom Tomato Tart

We planted 50 tomato plants in our garden this year.  50!  So needless to say we've been chowing down on tomatoes A LOT lately.  We grew 4 different types of heirloom tomatoes--Cherokee Purple, Peg's Round Orange, Mortgage Lifter and Mountain Princess.  They each have unique and different characteristics and absolutely none of them is anything close to a store bought tomato.  The flavors are amazing.  So I went online to find recipes or recipe ideas to utilize our bounty.  I ended up making tomato jam (which I should probably blog about) and this, Heirloom Tomato Tart.  This tart is like a grown-up pizza.  Here's the recipe:

1 whole wheat pizza crust (here's my recipe)
8 ounces ricotta
1 cup shredded mozzarella
1/2 cup basil leaves, shredded and torn
4 to 6 heirloom tomatoes

Slice the tomatoes.  Salt and place on a cookie sheet lined with paper towels.  Leave sit for a few hours so the water is drawn out of the tomatoes.

Bake crust at 425 degrees for 10 minutes.  Then top with ricotta, mozzarella, basil and tomatoes (in that order).  Bake another 10 minutes.

Butternut Squash and Spinach Baked Ziti

Sometimes when you combine recipes, it creates a recipe for deliciousness!  I had found several recipes using butternut squash in lasagna and decided to take my own twist on things.  This was dinner tonight, and it was beyond amazing.

4 cups cubed butternut squash, roasted or boiled (you want to mash it)
1 block firm tofu
1/3 cup nutritional yeast
1/2 Tablespoon dried Italian seasoning
1 teaspoon garlic powder
1 can spinach, drained
1/2 jar spaghetti sauce
1 cup mozzarella cheese, plus more on top
salt, pepper to taste
12 ounce box pasta (ziti, penne or rottini), cooked (I used veggie penne)

Combine squash, tofu, nutritional yeast, Italian seasoning, garlic powder, spinach, spaghetti sauce and mozzarella in large bowl.  Stir in cooked pasta and place everything in a 9X13 baking dish.  Top with additional mozzarella.  Cover the dish with foil.  Bake 350 degrees for 45 minutes.  Remove foil and bake an additional 15 minutes.  Makes 8 servings.

Healthy Pumpkin Oat Muffins

Well, it's officially fall in Appalachia.  Up here that means gorgeously colored trees, Forest Festival and very unpredictable weather.  Yesterday in fact was Forest Festival Saturday and the weather was quite bizarre.  It was cold and windy and alternated between periods of beautiful blue sky with bright sun and miserable raininess.  At one point during the big parade, it sleeted!  But having family with us, enjoying the festival, made it a beautiful day, despite the crazy weather.

I love being able to cook for family.  I don't get to do it very often, so when I do, I try to go all out.  I was lucky to have a day off to prepare a wonderful dinner with fabulous dessert for when they arrived Friday night and make easy, grab-and-go breakfast items for us to munch on as we headed out early for all the festivities on Saturday.  Since most people associate fall with all things pumpkin spice, I wanted to make pumpkin muffins.  Hi, I'm Hilary and I am also a pumpkin spice addict.

I found this recipe on Taste of Home and modified it to make it healthier.  Just in general, the recipes from Taste of Home are fabulous and so was this one!  Scott declared it the best thing I've ever baked (which says a lot, because I am not a baker).  In fact, they were so good, that it was after we had eaten literally the last muffin, I thought about blogging the recipe and realized I hadn't taken a picture.  Oh well...

Muffin Mix:
1 cup whole wheat flour
1/4 cup maple syrup or brown sugar
1/4 cup Splenda or Stevia
2 teaspoons baking powder
1 heaping teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1 flax egg (1 tablespoon flax meal mixed with 3 tablespoons water)
3/4 cup canned pumpkin
1/4 cup vanilla almond milk
1/4 cup applesauce
1 cup oats (I used quick oats, but you could use old fashioned ones)

Crumb Topping:
1/3 cup brown sugar
1 Tablespoon whole wheat flour
1 teaspoon pumpkin pie spice
1 Tablespoon butter

Preheat oven to 375 degrees.  In a large mixing bowl, combine the first 7 ingredients.  In a smaller mixing bowl, combine the wet ingredients.  Then, mix the wet into the dry until all is combined.  Then, add in the oats (adding them in last keeps them from getting soggy and lets them keep some of their texture).  Fill greased muffin cups 2/3 full with batter.  In a small bowl, combine the brown sugar, flour and pumpkin pie spice and then cut in the butter until crumbly.  Sprinkle 1 rounded teaspoon full of the crumb topping on each muffin.  Then, bake for 15-20 minutes.

Makes 12 muffins.

Healthy Zucchini Muffins

I recently read a memoir about life in a rural small town in Wisconsin.  In the book, the author recounted how crime is very low in his little village and the only time that people need to lock their car doors is during zucchini season, otherwise they may return to find several large squash sitting on their seats.  Zucchini is one of those plants that is such a prolific producer that every gardener grows them as an insurance policy.  Even if your tomatoes failed this year, you got plenty of squash!  We chose not to grow zucchini this year because Scott is not a big fan of them.  But as gardening tends to go, I swapped some hot peppers for a large zucchini from a friend's garden.  I hunted online for a healthy zucchini bread/muffin recipe, found this one, modified it and baked these AMAZING muffins.  It's an easy recipe and you probably have zucchini hanging around, so take it for a spin!

1 2/3 cups whole wheat flour

1/2 cup stevia (you can use Splenda or sugar)

1 heaping teaspoon cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

2 cups shredded zucchini

3/4 cups vanilla almond milk (you can use any kind of milk)

2 Tablespoons olive oil

2 Tablespoons maple syrup (can use honey or agave)

1 egg 

Preheat oven to 400 degrees.  Combine dry ingredients in a large bowl.  Mix in rest of ingredients and pour batter into muffin tins.  Bake for 15 minutes.  Makes 12 muffins. 

 

Quinoa Butternut Squash Salad

1 butternut squash, peeled and diced
1 red onion, peeled and diced
1 Tablespoon olive oil
1 cup quinoa
2 cups vegetable broth (or water)
2 cups chopped spinach
2/3 cup dried cranberries
1/2 cup pecans

Dressing:
1 cup orange juice
1/4 cup olive oil
1 Tablespoon honey
salt and pepper to taste

Put squash and onion in a large mixing bowl.  Toss with oil and season with salt and pepper.  Place on a large baking sheet and roast for 20 to 30 minutes at 400 degrees.

Meanwhile, combine quinoa and vegetable broth in sauce pan.  Bring to a boil and then lower heat to simmer.  Cover and simmer for 20 minutes.

Combine cooled squash, onion and quinoa.  Combine in large bowl with spinach, cranberries and pecans.

In a mason jar, combine dressing ingredients and shake.  Pour on salad and mix well a few hours before serving.  (This is a salad best served at room temperature in my humble opinion.)

Tomato Basil Soup

If you've had the Tomato Basil Soup that Bob Evans offers, this is a very-close vegetarian version (I'm pretty sure they put chicken broth in theirs).  It's so yummy and easy to fix for a quick weeknight meal.  I "stole" and modified a copycat recipe of the Bob Evans Tomato Basil Soup from here.  Here's my Tomato Basil Soup recipe:

1 onion, diced
1/2 stick butter or non-dairy margarine
1/3 cup flour
2 Tablespoons Italian seasoning
1 can (or 2 cups) vegetable broth
1 small can tomato paste
2 large cans crushed tomatoes
1 teaspoon sugar (optional-cuts down the acidity a bit)
croutons (optional garnish)
shredded mozzarella cheese (optional garnish)

In Dutch-oven, cook onion in butter over medium heat until onion is tender.  Then, add flour and stir for about a minute.  Add in rest ingredients, stir well and let lower heat.  Allow to simmer for 30 minutes.  Serve with garnish of croutons and shredded cheese.  Makes 4 to 6 servings.

Sonny Maye's Famous Apple Cake

About 10 years ago, my dad found a recipe for an apple cake in an old church cookbook from the 1960s.  He tweaked it and created a masterpiece!  This cake has been requested for birthdays and is famous in Charles Town.  (okay maybe not famous but...)  This cake is moist, delicious and all around goodness on a plate!  It's my dad's culinary legacy.  And I love that I can carry on the legacy and share this amazing cake with my friends!

Cake:
4 cups diced raw apples
2 cups sugar
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
pinch of nutmeg
2 eggs (or equivalent of egg replacer)
1 teaspoon vanilla
1 cup oil

 Combine apples and sugar and let stand for one hour.  Mix dry ingredients together.  Beat eggs, oil and vanilla.  Mix half of the dry ingredients and all the apples.  Add oil and egg mixture and rest of dry ingredients.  Mix well by hand.  Pour into 9X13 pan and bake at 325 degrees for 1 hour.

Topping:
1 cup brown sugar
1 stick margarine
1/4 cup milk (can use non-dairy or dairy milk)
1 teaspoon vanilla

Mix all ingredients together in saucepan.  Cook over medium heat for 2 to 3 minutes.   Pour over cake while hot.

Hilary's Sloppy Joes

Yes, I realize that there's a sloppy joe recipe already on this blog, but this one is just as good, I promise!  I created this recipe one evening when we did not have internet and thus I didn't have access to my recipe for Sloppy Veg Head Joes.  I had some burger-style crumbles on hand and threw them together with some other pantry items, and voila!, yummy vegetarian sloppy joes!  Here's my creation:

1 onion, finely diced
1 bell pepper, finely diced
1 bag vegetarian burger-style crumbles
14 ounce can tomato sauce
1/2 teaspoon curry powder
several good splashes of hot sauce
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 teaspoon Splenda

In a cast-iron skillet or Dutch oven, saute onion and pepper for about 5 minutes.  Then add rest of ingredients and cook everything for 15 to 20 minutes.  Makes 6 servings.

Awesome Cookies

Hubby plays chess at the library every other Thursday evening.  I usually just stay home, relax and do whatever I want to do.  It's my ME time.  Tonight I was in a rather Betty Crocker mood and felt like baking cookies.  But not just any cookies...healthy cookies!  Much to hubby's dismay, I just can't bring myself to bake anything unhealthy and most of the time the results are "eh...I think this needs some tweaking."  But tonight, the healthy cookies I baked were AWESOME!  Hence the name, Awesome Cookies.  They are adapted from this recipe.

3 ripe bananas, mashed

1/2 cup natural peanut butter

3 Tablespoons maple syrup

2 cups quick oats

1/2 cup whole wheat flour

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup chocolate chips

Preheat oven to 350 degrees.  Combine bananas, peanut butter and maple syrup in large mixing bowl.  Mix dry ingredients and add to wet.  Fold in chocolate chips.  Drop by tablespoon full onto baking sheet.  Bake for 15 to 20 minutes.  Makes around 15 to 20 cookies.   

Italian Spaghetti Squash Bake

My mom has raved forever and a day about how good spaghetti squash is!  And you know what they say, mom knows best!  I tried it out to eat awhile back and really liked the texture and taste of the spaghetti squash.  For those of you unfamiliar with this vegetable, it's a large yellow oval-shaped squash that the insides will shred after cooking and will resemble spaghetti noodles.  I tried this recipe and although it was good, I just wasn't WOWED.  I liked that is was a healthy, no carb meal, but I felt like it needed spaghetti sauce and an Italian bend.  And this brings us to tonight's dinner...  OH.MY.GOODNESS!  You need to try this!  And don't be intimidated and think that spaghetti squash takes forever to cook.  You can microwave that baby!  Here's all you need to know to make one fantastic meal:

1 spaghetti squash
1 large onion, diced
2 green peppers, diced
8 to 12 ounces mushrooms, diced
1 jar spaghetti sauce
1 Tablespoon minced garlic
1 1/4 cups shredded cheese

Take the spaghetti squash and stab it with a knife all over to make air holes.  Then, put it in the microwave for 15 minutes, turning it over about half-way through.  While squash is cooking in microwave, saute onion, peppers and mushrooms over medium heat.  When squash is done, take it out of the microwave (use oven mitts!) and set aside to cool.  Once it's cool, cut it open lengthwise.  Scoop out the seeds and throw them away.  Then, take a fork and scrap the squash clean.  Combine squash, onion, peppers and mushrooms, spaghetti sauce, garlic and 1 cup shredded cheese. Put it all in a large casserole dish and sprinkle remaining shredded cheese on top.  Bake at 350 degrees for 20 minutes.  Makes 6 to 8 servings.

Easy Burrito Bowl

This is a quick and very delicious dinner.  I came up with the recipe after reading and combining several different recipes for "black beans and rice."  I personally leave out the rice so it's low-carb.  But it's a light, delicious and healthy supper that takes less than 30 minutes from first chop to first bite!

1 large onion, chopped
1 green pepper, chopped
1 cup corn (frozen or canned)
3 cups red, black or pinto beans
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
couple of dashes hot sauce (optional)
1 bunch cilantro, chopped
2 avocados, chopped
salsa (optional)
sour cream (optional)

In Dutch oven or large cast iron skillet, combine everything except the cilantro, avocado, salsa and sour cream.  Cook on medium heat for 10 minutes.  You're basically just warming everything.  The onions and peppers will have a bit of a crunch to them still; this adds to to the light, fresh taste of the overall dish.  (If you want the onions and peppers to be softer, cook them for 5 minutes on their own before adding in everything else.)  Serve in bowls with a little cilantro and avocado on top.  Add salsa and sour cream if you'd like.  Makes 6 servings.

Bourbon Butterscotch Blondies

It's a snowy relaxing afternoon in the hills, so, of course, I'm baking...again...  I've been baking and trying out new recipes a lot this winter.  Some have made it to the blog, most have not.  I often tell people I'm a better cook than I am a baker.  Maybe I'm turning a corner in my culinary career because these little bars are moist, sweet, semi-healthy and oh so yummy!  And for a bonus, they are hubby-approved!  I honestly toyed with calling them "Scott's Blondies" because he liked them so much, but Bourbon Butterscotch Blondies had a better ring.  My recipe is adapted from this one.

1 cup whole wheat flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup Splenda (or sweetner of choice)
1/4 cup maple syrup
1/2 stick melted margarine
2 Tablespoons vanilla soy milk
1 teaspoon vanilla extract
1/4 cup bourbon (or whiskey)
1/2 cup butterscotch chips

Preheat oven to 350 degrees.  Mix dry ingredients in a mixing bowl.  Make a well and add wet ingredients.  Fold in butterscotch chips.  Pour batter into a greased 8 or 9 inch square baking pan.  Bake for 25 minutes.  Allow to cool before cutting.

Peanut Butter Chocolate Chip Baked Oatmeal

Every chef has their "thing." You know that "thing" that is their specialty. For Rachael Ray it's 30 minute meals. For Paula Deen it's southern comfort food. For me, it must be baked oatmeal. Currently there are 3 different baked oatmeal recipes posted on this blog: Hilary's Baked Oatmeal, Pumpkin Cranberry Baked Oatmeal, and Banana Nut Baked Oatmeal.  There are also several versions still in development.  The great thing about all my baked oatmeals is that they are healthy, can be made semi-quickly on the weekend and be eaten for breakfasts all throughout the workweek.  They are best eaten warm with a little milk or coffee creamer on top.

And with that, today I am pleased to introduce you to my latest baked oatmeal creation:  Peanut Butter Chocolate Chip!

3 cups oats (as always personal preference on which type you use)
1/2 cup Splenda
2 cups vanilla soy milk
2 teaspoons baking powder
1/4 teaspoon salt
2 Tablespoons natural peanut butter (use natural!  it's much healthier for you!)
3/4 cup chocolate chips

Combine all ingredients in large mixing bowl.  Bake in a 9X11 baking dish at 350 degrees for 30 to 45 minutes.  Makes 6 to 8 servings.

Baked Sweet Potato and Leek Gratin

It's been far too long since I last posted a recipe!  I've been trying out some new recipes lately, intermixed with the tried-and-true standbys.  Some have been good, some have been eh, but tonight's was YUMMY!!!  I started with this recipe from Vegetarian Times.  It was the perfect amount of food for just Scott and I, so be skeptical about the fact that it says serves 8.  It might serve 4 as a side dish, but we had it as dinner for 2 and it was just simply fabulous!  Here's my version of the recipe:

3 medium leeks
1 Tablespoon minced garlic
1 Tablespoon herbs de provence (Italian seasoning would work just fine)
1/3 cup water 
2 medium sweet potatoes, sliced 
1/2 cup seasoned breadcrumbs 
1/2 cup shredded cheese 

Preheat oven to 425 degrees.  In cast iron skillet, saute leeks and garlic with herbs.  Transfer to a plate.  Spray cast iron skillet* with non-stick oil spray.  Layer half of the sweet potato slices, overlapping them slightly.  Then, top with half of the leek and garlic mixture.  Repeat the layers.  Sprinkle breadcrumbs and cheese on top.  Pour 1/3 cup of water on top.  Place skillet in oven and bake for 35 minutes.  If cheese starts to burn, put foil over the skillet.

Makes 4 entree-size servings.  

*If you don't have a skillet that can go in the oven, you can prepare this in a round casserole dish or 8X8 square pan.  

Mediterranean Minestrone Casserole

We visited Scott's folks last weekend and his mom had bought a new vegetarian cookbook so she would have some recipes for meals to make when we visited.  Of course I had to glance through it, and I found a really dynamite recipe.  It's easy, healthy, cooks in the slow cooker all day and tastes fantastic!  This is the original recipe:  http://www.bettycrocker.com/recipes/slow-cooker-mediterranean-minestrone-casserole/1d0c1617-3eb1-4b65-b21b-58c047372cc7.  And of course, my version:


3 medium carrots, sliced
4 stalks celery, sliced
1 medium onion, chopped
1 cup water
2 teaspoons Splenda or other sweetner 
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
28 ounce can diced tomatoes, undrained
15 ounce can chick peas, drained and rinsed
6 ounce can Italian style tomato paste
2 Tablespoons minced garlic (from jar)


Combine everything in crockpot.  Cook on low for 6 to 8 hours.  Serve in bowls with a little shredded cheese on top.  Makes 4 servings.  

Homemade Salad Dressing

We had some friends over last night for dinner since they were in town from Glenville.  It was so nice to entertain, make a nice meal and to have the time to do both!  The menu consisted of Grilled Roasted Corn, Corn & Beans Salad (the all-bean edition), Garden Salad with Homemade Dressing and Blueberry Crumble for dessert.  It was such a fabulous meal and a nice time to catch up with friends.    The Homemade Dressing was a great compliment to everything.  I debated for days about what else to make besides the Beans Salad and Grilled Roasted Corn.  Finally, I settled on making a nice, colorful salad with homemade dressing.  The dressing search took me another few days--this was a difficult decision!  I knew the Beans Salad had a distinct flavor, and I needed something to complement, not compete, with it.  This recipe came from a cookbook given to me by my dear friend Karina; it was a recommendation for a birthday present from another friend, Robin.  (PS~If you haven't checked out Robin's blog, what are you waiting for people?!)  Given my natural tendency to never follow a recipe by-the-book, I naturally tweaked it.  Here's my version:

1 green onion stalk, chopped

2 teaspoon minced garlic

2 tablespoons maple syrup

4 tablespoons apple cider vinegar

1 tablespoon spicy brown mustard

1 to 2 tablespoons honey (depending on how sweet you want the dressing)

1/2 teaspoon dried dill

1/2 teaspoon dried parsley

1/4 cup olive oil

1/4 cup canola oil

1/2 teaspoon salt

Blend everything in a food processor or blender.  Poor into a jar and chill in fridge.  Shake the jar before serving.  Makes about 1 cup of dressing.

Microwave Blueberry Crumble

Our blueberries are starting to ripen!  YIPPEE!!!  And that means it's time to break out all those wonderful blueberry recipes I love!  This one is fantastic, simple and great for a nightly sweet treat!  I found this recipe last year, and the only tweak I made is to use Splenda instead of sugar.  Here's my version:


3 cups blueberries (fresh or frozen)
3 Tablespoons Splenda or other sweetner 
1 Tablespoon cornstarch
1/3 cup old fashioned oats
1/3 cup Splenda
3 Tablespoons flour (I used whole wheat)
2 Tablespoons chopped almonds
1/2 teaspoon cinnamon
dash of nutmeg
3 Tablespoons margarine


Mix blueberries, Splenda and cornstarch in greased glass pie pan.  Cover and microwave for 7 to 8 minutes, stirring at least once.  In a small bowl, combine the oats, Spelnda, flour, almonds, cinnamon and nutmeg.  Cut in the margarine, making a nice crumbly mixture.  Sprinkle the crumble mixture over the blueberry mixture.  Microwave, uncovered, for 2 to 3 minutes, until butter is melted.  

Zucchini Skillet

This is a fantastic and easy summer meal!  I had completely forgotten about this recipe until I was trying to come up with some recipes that incorporate the fresh produce that's starting to come into the farmer's market and flea market here in Elkins.  My dad created this recipe years ago when his neighbor's garden produced an over-abundance of zucchini.  He makes his version with ground beef, ground turkey or diced chicken breast--whatever he might be in the mood for that night.  It's very versatile, very easy and very yummy!  Here's my veganized version made with soy Italian sausage (thank you to a manger special at Kroger!):


1 onion diced
1 tablespoon minced garlic
5 small zucchini (or equivalent) diced
1 pack Italian soy sausage (or tofu or chick peas)
2 --15 ounce cans diced tomatoes 
1 tablespoon Italian seasoning
1/2 cup shredded cheese 
salt & pepper to taste


Saute onion and garlic in a Dutch oven or large skillet on medium heat for a few minutes.  Then, throw in zucchini and sausage.  Allow to cook for about 10 minutes.  Add tomatoes and seasonings and cook for about 5 minutes.  Top with shredded cheese; lower temperature to a simmer and cook for 10 minutes.  Makes 4 servings.  

BBQ Bean Casserole

Look who's back!  I know, I know...it's been far too long since I blogged a good recipe.  I'm blaming it on three things:  homework, job work, lack of good recipes.  I'm kidding about the third one.  Actually, I have developed a nice repertoire of solid recipes, most of which are on this blog already.  I'm going to try this summer to make sure I post ALL those recipes in my repertoire that I have been relying on in the past several months but have neglected to post.  I'm also hoping to continue trying new recipes.  It's crazy to think that I've been a vegetarian for almost a year now.  It feels like I've lived my life this way forever, but the weight loss proves otherwise.  Yes, although most who see me in person already know it, you my humble reader from afar may not know that I have lost 40 pounds in the last year thanks to becoming a vegetarian.  I'm eating far, far more healthily than I was a year ago, and I exercise everyday.  Thanks to that I am a much healthier human than when I began this blog.  It's pretty stinking cool.  


Okay, now onto the thing I know you really are here for--my recipe!  This is recipe I've made a few times now, and we really like it.  If you don't have the burger-style crumbles, it's okay; you can leave those out and simply add another can of baked beans.  Here's the original:  http://vegweb.com/index.php?topic=6129.0 and below is my version:


1/2 pound (or equivalent) of burger-style crumbles (I used Boca)
1/2 onion diced
2 -  16 oz. can vegetarian baked beans
3/4 cup ketchup
1/4 cup of Splenda or brown sugar
2 Tablespoons vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 box Jiffy cornbread mix
1/2 cup plain soy milk


Preheat oven to 400 degrees.


Saute burger crumbles and onion in Dutch oven.  When this is done, add baked beans, ketchup, Splenda, vinegar, salt and pepper.  Mix well.  In a bowl, mix the Jiffy and milk.  Use this to top the baked bean mixture; it makes a lovely cornbread crust.   Bake 45 minutes.  Makes 4 to 6 servings.

It looks so plain jane before I add the cornbread crust!

White Chili with Cornbread Crust

Wow, it's been awhile since I've blogged about a fantastic dinner.  Sorry folks!  We haven't really tried any fantastic new recipes, but I have built up a solid base of reliable recipes.  Tonight's recipe is joining the ranks of the tried and true recipes!  It was SO darn good!  Here's the original:  http://www.peta.org/living/vegetarian-living/recipes/white-chili-casserole.aspx and my version:


1 onion, diced
1 tablespoon minced garlic
1 teaspoon cumin
15 oz. can chick peas
15 oz. can white corn hominy
15 oz. can butter beans
15 oz. can white kidney beans
4 oz. can diced green chilies
dash of hot sauce
1 tablespoon lime juice
salt & pepper to taste
1 box Jiffy cornbread
1/4 cup applesauce
1/3 cup non-dairy milk


Preheat oven to 400 degrees.  


In Dutch oven, saute onion for a few minutes.  Then, add rest of ingredients, including liquid from cans.  Mix Jiffy, applesauce and non-dairy milk in a medium bowl.  Spoon onto top of chili.  Bake in oven for 30 minutes or until crust is baked.