This pizza serves up all the goodness of your favorite crispy crust, with the added benefit of nutrient-dense kale, sprouts and zucchini. This is a perfect example of how an “additive wellness” approach to nutrition can be a great way to balance the need for nutrition without having to delete dozens of food groups from our lives.

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Salad Pizza

This pizza serves up all the goodness of your favorite crispy crust, with the added benefit of nutrient-dense kale, sprouts and zucchini.

Course Lunch and Dinner Recipes

Keyword Dinner, Lunch, Nutrition, Pizza, Salad

Skill intermediate

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 2

Ingredients

• Pizza dough of choice (can be store bought or homemade)
• 1 Small can of whole peeled San Marzano tomatoes
• Drizzle of olive oil
• .5 tsp Cornmeal
• .5 tsp Sugar
• 1 Pinch of all purpose flour
• Fresh mozzarella cheese, thinly sliced
• Fresh mozzarella cheese, thinly sliced
• 1 tbsp Olive Oil
• For the Pizza:
• For the Salad:
• .5 tbsp Apple cider vinegar
• .5 tsp Whole grain Dijon mustard
• .25 tsp Minced garlic
• Drizzle of clover or wildflower honey
• Pinch red pepper flakes
• Salt and pepper to taste
• 2 cups Finely chopped kale
• .5 cups Shredded brussels sprouts
• .5 cups zucchini, thinly sliced (about 1 small)
• .5 Small shallot, thinly sliced
• 1 tbsp Flat leaf parsley, chopped

Instructions

• For the Pizza:
• Open tomatoes and hand crush. Heat skillet on medium-low on stove top.
• Cut pizza and serve salad on top or on platter alongside slices.
• Divide dough to form a ball that will stretch to fit about a 10-inch cast iron skillet.
• Cover and refrigerate any dough not being used.
• Preheat oven to 450° F or 500° F (as high as your oven will go) and place a rack at the top.
• In a small bowl, mix together the cornmeal, flour, and sugar. Set aside.
• Shape dough into a disc and begin to work/thin it out with your hands.
• When the skillet is hot, turn off heat and remove skillet. Add a pinch or two of the cornmeal mixture over the bottom of the pan. It should be a light coating, not full coverage.
• Push dough into pan and partially up the sides (careful, it’s hot!).
• Ladle about ⁄ cup of the crushed tomatoes and their juices onto the dough in the pan and top with cheese.
• Drizzle olive oil around the outside of the crust and down the inner sides of the cast iron.
• Bake for about 10 minutes until crust is brown. Broil for a few seconds, if desired, and remove from oven.
• For the Salad:
• While pizza is cooking, prepare salad by whisking garlic, mustard, honey, vinegar, oil, red pepper flakes, salt and pepper together in a large bowl.
• Add the kale, Brussels sprouts, zucchini, shallot, and parsley to the dressing bowl and toss to combine. Season with salt and pepper to taste.

Photography by Constance Mariena

This recipe appeared in the Spring/Summer 2019 issue of The Inspired Home Journal, as part of “dditive Wellness.”

The post Salad Pizza Is the Best Way To Add More Greens To Your Life appeared first on The Inspired Home.

To prepare for the challenge, we gathered healthy snacks and hunted down delicious looking recipes. First day of summer, we were ready. It was on.

The first week was hard. There were a few times we’d all start craving Otter Pops or gummy bears. So we’d hit the kitchen, grab a snack. Start prepping dinner, so we knew we had something lovely to look forward to.

And that was really the thing. Having great food to look forward to.

8 weeks later, the kids returned to school having successfully completed the challenge. “It wasn’t bad at all,” said one of my tweens, “and now I kind of just want to keep doing it, because I know my body is glad we ate that way.”

So we did. Not 100%, as we had before. But we kept some of the best plant-based recipes from the summer, and added them to our weekly family dinner routine. And that is how this lovely recipe for 3-ingredient black bean burgers is now finding it’s way into your life.

Tried, true and tested time and again, these simple staples make for simple, no-fuss baked vegan burgers. If you’ve ever tried to hack together a black bean burger for the grill, only to end up with a crumbly mess in the grate, you’ll know how brilliant this baked version it. Forms perfect patties, bakes up with tasty texture, and fits perfectly on a bun.

Mix and Match

We’ve added barbecue sauce here, but just about any sauce will do. Hit the Asian section of your local grocery store and grab a Korean BBQ sauce, teriyaki, or add in an Indian curry sauce instead. The basic burgers here make a great base for just about any cuisine flavor so get creative and make a batch according to your own cravings!

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Vegan Black Bean Burgers

These basic vegan black bean burgers here make a great base for just about any cuisine flavor so get creative and make a batch according to your own cravings!

Course Vegetarian Recipes

Cuisine American

Keyword Grilling & barbecue, Summer, Vegan, Vegetarian

Skill intermediate

Servings 6

Calories 313kcal

Ingredients

• 1 (15 oz) container black beans, drained
• .5 cups barbecue sauce
• .75 cups quick oats
• .75 tsp garlic salt

Instructions

• Preheat oven to 400°F.
• In a food processor, puree all ingredients together. Scoop mixture onto a parchment-lined baking sheet. Gently press mixture into patties.
• Bake for 10 minutes, flip and bake 5-7 minutes more. Allow to cool slightly before placing on your favorite burger buns. Serve and enjoy!

Nutrition

Serving: 1g | Calories: 313kcal | Carbohydrates: 58.9g | Protein: 16.7g | Fat: 1.7g | Saturated Fat: 0.4g | Sodium: 237mg | Fiber: 12g | Sugar: 7.1g

Try These Toppings

These black bean burgers taste great when topped with classic burger toppings. Or try these tasty vegan options:

• Fresh sliced avocado
• Kimchi
• Carrot slaw
• Roasted or grilled veggies
• Grilled mushrooms
• Corn salsa

Tried This Recipe?

We’d love to see how it turned out in your kitchen! Snap a photo and upload to Instagram. Don’t forget to tag #theINSPIREDhome!

For more vegetarian burger ideas, check out: Build a Better Plant-Based Burger with Beyond Burger.

The post Baked Vegan Black Bean Burgers appeared first on The Inspired Home.

Located in the refrigerated section of most health food stores, tempeh is a fermented soybean product. The texture of cooked bulgar, with a little bit of chew and mild flavor, you can find everything from tempeh bacon to packs of flavored tempeh. It’s create for slicing on sandwiches, or serving alongside breakfast. Or if you’re in need of some dinner inspiration, crumble it into a skillet and cook it into tacos. Boom! Tasty dinner in 20 minutes or less.

Tempeh makes a great alternative to taco meat. It’s hearty and the texture cooks up similar to ground beef. Add spices, and it soaks the flavors up willingly.

Though you can prep a superquick back of tacos with basic taco seasoning, we’ve boosted our version here with a bit of garlic puree and lime juice. It adds just enough extra kick to make you feel like you’ve ordered in tacos from a fancy restaurant. Elevated flavor, super simple ingredients. What more could a dinner maker ask for?

Top as you please, but if you can find fire-roasted corn (ours was in the freezer section at the local health food store), you’ve got to top this salty tempeh with sweet and tangy corn salsa. The flavor pairing here is so good, you’ll down taco after taco. The recipe may say “serves 2-4” but it’s okay if you find it only serves one. And then finds you standing over the stove making more.

Yes, these tacos are that good. Even meat eaters will agree, these tacos deserve a place at the dinner table on the regular.

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Tempeh Tacos

Whether you’re trying to eat more plant-based, or just looking for a fun dish for Taco Tuesday, these tempeh tacos are quick, simple and super tasty. Like, so tasty, you may never want to go back to traditional tacos again.

Course Lunch & Dinner Recipes

Cuisine Mexican

Keyword Tacos, tortillas and fajitas, Vegetarian

Skill intermediate

Servings 4

Calories 333kcal

Ingredients

• 1 tbsp olive oil
• 8 oz tempeh
• 1 tsp garlic puree
• 1 packet organic taco seasoning
• Juice of 2 limes
• 1 cups fire-roasted corn (fresh or frozen)
• .25 purple onion, finely diced
• .5 cups chopped cilantro
• .25 cups diced radish
• 1 1” piece of jalapeno, finely diced
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• Salt and pepper to taste
• Corn tortillas (grilled or baked until warm)
• Toppings as desired (tomatoes, avocado, sour cream, etc.)

Instructions

• In a large skillet, heat oil over medium-high heat. Crumble tempeh. Add garlic and seasoning. Cook until skillet begins to sizzle. Add lime juice. Cook until juice cooks down.
• In a large bowl, mix together corn, onion, cilantro, radish, jalapeno, vinegar and honey. Toss together, salt and pepper to taste.
• Serve tempeh with corn salsa. Top with additional desired toppings. Serve and enjoy!

Nutrition

Serving: 1g | Calories: 333kcal | Carbohydrates: 49g | Protein: 17.3g | Fat: 10.2g | Saturated Fat: 1.8g | Sodium: 216mg | Fiber: 5g | Sugar: 9.2g

Tried This Recipe?

We love seeing how our recipes come together in your own kitchen. Snap a photo and tag us on Instagram #theINSPIREDhome.

The post These Tempeh Tacos Are So Delicious You May Never Turn Back appeared first on The Inspired Home.

For the last few months, I have made a really conscious effort to eat less meat and incorporate more vegetables into main dishes. Not only has it been a really fun challenge in the kitchen, but also I just feel so better about what I’m eating when it leans toward vegetarian.

I still have an occasional steak or burger now and then because I’m still human and… American. Plus, I’ve got a beef-loving boyfriend who loves any added meat into a dish. This vegetarian Bolognese is one of those ‘trick’ dishes that I serve up for the two of us as a weeknight dinner. Not only does the whole meal taste so savory and wholesome, most of the time Jared can’t even tell there isn’t meat in the recipe! Talk about a win-win!

The base of this Bolognese is really similar to a meat style. It’s filled with crushed tomatoes, hearty vegetables and fresh basil so the flavor is still all there even though the meat isn’t. We always pair it with spaghetti but I also think it would be FANTASTIC as a lasagna sauce/filling if you’re trying to make a vegetarian lasagna!

The whole meal comes together in just two pots! One, in my Calphalon ceramic nonstick all purpose pan and my Calphalon multi pot! My multi pot literally makes pasta the easiest thing to make EVER. I can even get Jared to help me make dinner sometimes because it loves the easy interior colander basket. It’s the little things isn’t it?!

This Calphalon all-purpose pan is seriously my Swiss army knife of the kitchen. I can make the whole sauce and braise it in the same pan. This baby is like a non-stick braiser! It has higher sides than a normal non-stick but not large enough to feel like you’re lugging it around! We don’t have a dishwasher in our little kitchen so it also cuts are clean up time in half than an ordinary braiser!

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Vegetarian Spaghetti Bolognese Recipe

Not only does the whole meal taste so savory and wholesome, most of the time you can’t even tell there isn’t meat in the recipe! Talk about a win-win!

Course Vegetarian Recipes

Keyword Pasta, Vegetarian

Diet VegetarianDiet

Skill intermediate

Servings 8

Calories 265kcal

Ingredients

• 16 oz spaghetti noodles
• 2 tbsp olive oil
• 3 celery stalks, diced
• 2 carrots, peeled and diced
• 1 yellow onion, diced
• 16 oz brown mushrooms, diced
• 5 garlic cloves, minced
• .5 cups red wine
• 1.5 cups vegetable stock
• 1 15 oz can of your favorite tomato sauce
• 1 tsp crushed red pepper
• 2 tsp dried oregano
• 2 tsp kosher salt
• 10 fresh basil leaves, thinly sliced
• Grated parmesan cheese

Instructions

• In a large non-stick braiser add in olive oil and heat on medium heat. Add in onions, carrots, and celery and sauté for 8-10 minutes or until translucent.
• Add in minced garlic and mushrooms and continue to cook for another 2-3 minutes. Add in wine to veggie mixture and let simmer for 2-3 minutes or until most of the wine has reduced.
• Add in vegetable stock, tomato sauce, salt, pepper, oregano, red pepper and stir until call combined. Bring the sauce to a strong simmer and reduce heat down to low. Cook for 20-30 minutes, stirring occasionally.
• While your sauce is cooking, bring your large multi pot water to a boil. Add in dried pasta and cook to package instructions (about 8-9 minutes for al dente noodles) remove colander piece from pot and serve with fresh sauce. I top each serving with fresh basil and grated parmesan cheese!

Nutrition

Serving: 1g | Calories: 265kcal | Carbohydrates: 41.1g | Protein: 10.4g | Fat: 5.9g | Saturated Fat: 1.2g | Cholesterol: 44mg | Sodium: 949mg | Fiber: 2.4g | Sugar: 5.1g

Check out some of our other favorite recipes for Meatless Monday.

The post Vegetarian Spaghetti Bolognese appeared first on The Inspired Home.

One of the first really cold nights I ventured off to the dining hall for a cozy meal. I went to an extremely small college in Northern Colorado and we had an amazing dining hall (lucky, I know!). I marched straight to the pasta station because I knew I needed some warm carbs to help curb the 30-degree temps. The option that evening was butternut squash risotto. I took one bite and had no idea what I was eating but I was completely obsessed with it.

That creamy risotto got me through quite a few cold and blistery nights. To this day I always break out a risotto recipe when I’m in need of something a little wholesome. If this dish were an object it would be your coziest and fluffiest throw blanket, or at least that’s how it makes me feel!

I know most of the country is still experiencing some cold nights. This dish embodies wholesome pasta but packs some great spring flavor. Laced in between these creamy pasta grains are tender spring peas and hearty mushrooms.

We have been heading to the farmers market every weekend and each time I pick up a bag of fresh peas. To be honest I bought fresh peas because they are beautiful to style photos with, but I was so pleasantly surprised at just how much tastier they are than frozen peas. They embody this fresh sweetness that makes you feel like you’re really cooking with ‘spring’ rather than just another vegetable.

If you’re a vegetarian or love to do Meatless Mondays, this is a fantastic dish to add into your weeknight rotation. This spring pea and mushroom risotto is also sophisticated enough to serve at your next dinner party! Risotto takes a little bit of patience but my large Le Creuset braiser makes all the difference! The braiser’s large surface keeps the risotto cooking evenly and the sugar pink color is a dream for serving this bright green risotto in!

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Spring Pea Mushroom Risotto

If this dish were an object it would be your coziest and fluffiest throw blanket! Enjoy!

Course Vegetarian Recipes

Keyword Dinner, Rice and grains, Spring

Diet VegetarianDiet

Skill intermediate

Prep Time 2 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 2 minutes minutes

Servings 3

Calories 1120kcal

Ingredients

• 4 tbsp olive oil
• 10 oz brown mushrooms, sliced
• 5 tbsp butter
• 1 Shallot, minced
• 1.5 cups Arborio rice
• 2 tsp kosher salt
• .5 tsp ground black pepper
• .5 cups Pinot Grigio or dry white wine
• 6 cups vegetable stock
• 1.5 cups shredded parmesan cheese
• 1 cups fresh English peas, blanched for 1 minute

Instructions

• Heat olive oil on medium heat in a shallow sauté pan. Add sliced mushrooms and cook for 5-10 minutes or until golden brown. Remove from heat and reserve for risotto.
• In a large pot bring vegetable stock to a simmer.
• In a large sauté pan or braiser heat butter on medium-low heat until melted. Add in shallots and cook for 5-10 minutes. Add in arborio rice and coat with butter to toast for 1-2 minutes. Stir in white wine and cook for 1-2 minutes. Add two ladles of vegetable stock to rice along with and salt and pepper.
• Stir consistently until most of the stock has absorbed but not dry. Add in another two ladles and repeat until absorbed again. Continue to stir and add in 2 ladles full stock until all of the stock is incorporated. This process should take you about 25-30 minutes.
• Remove from heat and stir in Parmesan cheese, browned mushrooms and blanched English peas.
• Garnish with parsley, fresh pea tendrils or sprouts.

Nutrition

Serving: 1g | Calories: 1120kcal | Carbohydrates: 94g | Protein: 48.9g | Fat: 63.1g | Saturated Fat: 31g | Cholesterol: 131mg | Sodium: 2972mg | Fiber: 7.9g | Sugar: 7.2g

The post A Spring Pea Mushroom Risotto to Take You Into the Season appeared first on The Inspired Home.

Today I’m sharing how to make a plant-based, gluten-free, homemade chili that is packed with flavor and protein. It makes amazing leftovers for days and days! This chili also freezes well for those who love to meal prep and is made with plant-based ingredients for a boost of fiber, vitamins, and minerals!

Plant-Powered Chili

A plant-based diet focuses on eating real, whole foods such as fruits, vegetables, whole grains, legumes, nuts & seeds with little to no animal products. Eating a plant-based diet has been scientifically proven to help prevent, manage, and even reverse diet-related diseases both in the short-term and long-term. While some individuals enjoy a 100% vegan plant-based lifestyle, you do not have to eat vegan to benefit from eating more plants!

What is Gluten?

This chili is also gluten-free! More and more individuals are eating gluten-free or grain-free these days for various reasons such as an autoimmune disease, Celiac Disease, a gluten sensitivity, or for other personal health reasons.

Gluten is a protein found in many grains such as wheat, barley, and rye. It gives grain products their structure and elasticity. Gluten itself has no nutritional benefit but whole grains do. Whole grains contain B vitamins, fiber, and iron.

Celiac Disease is an autoimmune response to gluten. When a person with Celiac Disease consumes gluten, his or her body launches an autoimmune response that attacks the small intestine. Celiac Disease is not a simple sensitivity. People with Celiac Disease should not consume gluten.

Some people may not have Celiac Disease, yet they do have what is called a gluten sensitivity and these individuals feel better when they do not eat gluten.

Good news, this Vegetarian Chili and Cornbread is a delicious AND gluten-free dinner!

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Gluten-Free Cornbread

Keyword Gluten-free, Soups and stews, Vegetarian

Skill intermediate

Servings 1

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Vegetarian Chili

Keyword Gluten-free, Soups and stews, Vegetarian

Skill intermediate

Servings 1

The post Butternut Squash Chili with Gluten-Free Cornbread appeared first on The Inspired Home.

The notion that pressure cookers are just for meat-eaters is a total farce! There are tons of amazing vegetarian & vegan pressure cooker recipes, that don’t require heavy lifting, or tons of exotic ingredients. We’ve collected a bunch of great vegan, gluten-free, and vegetarian recipes on the our Pinterest board, but here are the 7 that make the top of our list every time.

Coconut Quinoa Curry

Originally made for a slow cooker, this recipe is super easily adapted to pressure cookers. Throw everything in, set it to 9ish minutes, and voila! Delicious coconut quinoa curry in no time. Grab the recipe from Simply Quinoa here…

Coconut Yogurt

Dairy free, paleo friendly, set it and forget it, and a money saver – what could be better?! Primal Desire shows you how to make delicious coconut yogurt from the comfort of your kitchen. Grab the recipe here…

Spinach Chana Misala

Perfect for a busy weeknight option when you want to be healthy but don’t have a lot of time. Plus, it’s vegan, gluten free, and only requires 15 minutes of prep work. Sign us up! Carve Your Craving shows us how here…

Vegan Curried Butternut Squash Soup

Sometimes you just want a really healthy, delicious, warm soup, no matter the season. Luckily, Detoxinista has answered our call and gave us this insanely yummy pressure cooker butternut squash magic. Grab the recipe here…

Cilantro Lime Rice

Looking for a great quick rice recipe to have on hand all week? We’ve got one for you! Try Two Peas and their Pod’s cilantro lime recipe here…

Vegan Quinoa Burrito Bowls

Healthy burrito bowls that require 5 minutes of work? Could there be a more perfect thing? Detoxinista shows us how to make weeknight magic happen in just a few quick minutes. Grab the recipe here…

Vegetarian Lentil Tortilla Soup

This crazy easy (and flavorful) vegetarian lentil tortilla soup can also be adapted for your slow cooker or on the stove — so no excuses! Give it a try with the Peas and Crayons recipe here…

Make-Ahead Detox Roasted Vegetable Quinoa Bowls

We are all strapped for time at least once during the week, hedge your bets and try this make-ahead veggie bowl in your pressure cooker. See your latest weeknight hero recipe here…

Looking for a carnivorous pressure cooker recipe? Check out this Barbacoa Beef recipe.

The post 7 Vegetarian Pressure Cooker Recipes to Add to Your Repertoire appeared first on The Inspired Home.

Because I love sushi so much and am always wanting more of it, I decided to hop on to the sushi burrito craze that is going on all over social media. It’s pretty much the best trend of all time because I get to pack even more ingredients into a roll and eat it up like I’m chomping on a big ol’ burrito. GLORIOUS!!

It’s funny because it’s really not anything different than making sushi, it’s just not slicing it into 1” thick slices. It’s the art of slicing it in half and taking huge bites out of it. You can also serve it up with a side of wasabi and pickled ginger, just to keep this recipe with some traditional accompaniments.

I always get an assortment of maki rolls when I’m out for sushi so I figured I would make dice up a whole bunch of vegetables and have 2 different seafood options just so I can mix and match and keep things interesting. Also, my wife isn’t much for sushi outside the Godzilla roll and shrimp tempura, so having an option for her is key. My daughter? Well, she’ll eat the rice and veggies and hopefully, her palette will develop well over the upcoming years so she can enjoy the finer things in life, like raw fish

The veggies I used were avocados, carrots, cucumbers, asparagus, red leaf lettuce, red bell peppers, green onions, and cilantro. You definitely need to par-boil and chill the asparagus but the carrots are up to you… depends on how much crunch you want in your sushi burrito.

I also made a simple, sweetened soy sauce using soy, brown sugar, honey and mirin which really gave a nice touch to the tempura shrimp sushi burrito. If you don’t want to make the sweetened soy sauce yourself, don’t worry because you can certainly purchase it at your local grocery store.

Rice cookers definitely come in handy in my household as my daughter loves to eat rice. She honestly could eat it every day no problem, so having a rice cooker on hand is huge! I made a double batch of sushi rice in the rice cooker and once it finished I broke it up using a fork and then seasoned it with rice wine vinegar and a bit of salt. This is key if you want to make authentic sushi and it makes the rice taste that much better. From there change the setting on the rice cooker to keep it warm and you’re good to move on.

Making tempura anything is really easy and consists of just a few ingredients for the batter. Once the tempura batter is made, you want to coat the shrimp in it and then individually add it to the oil for frying. I like to sort of add the tip of the shrimp to the oil while waving it gently back and forth to make sure it fries straight instead of curling up. You can fry multiple shrimp at once but the batter is sticky and can cause the shrimp to stick together when frying, and before you know it you have a gigantic tempura shrimp ball. Not a good look.

Lastly, is rolling up the sushi burritos. I molded 4 nori seaweed sheets together using a bit of water so that this thing can be burrito sized instead of sushi sized. A normal seaweed sheet is a little small and works just ok if you want to make it into sushi burrito.

Dab a bit of water on where you want the seaweed to stick and then simply apply the other sheet. Next, load up the center of the nori with rice and all of your ingredients and then roll it up using a bamboo sushi mat. The sushi mat will help keep the roll tight so nothing will fall out, so be sure to use it!

Finish off this roll by serving it up with some wasabi, soy sauce, and pickled ginger. Get creative when making these will ya?! Maybe put some cooked orange chicken in one or even make a beef and broccoli one. The whole point is to have fun and provide an assortment of options to whoever is eating it!!

Happy sushi burrito rolling!

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Sushi Burrito Recipes

Keyword Dinner, Fish

Skill intermediate

Servings 1

The post Spicy Tuna and Tempura Shrimp Sushi Burrito Recipes appeared first on The Inspired Home.

Thick slices of it are even being grilled and served as “steaks.” Now it’s giving a healthier makeover to the ultimate bar food and make cauliflower wings.

How could cauliflower — a cruciferous veggie that’s low in calories and rich in nutrients like vitamin C and fiber — possibly stand in for greasy chicken wings? You’ll be surprised how addictive this actually is!

The key is a thick coating of buttermilk batter and a generous slather of sweet and spicy wing sauce. Serve it with celery and blue cheese dressing for dunking and you’ll never miss the greasy chicken.

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Buttermilk Cauliflower Wings with Honey Buffalo Sauce

Keyword Healthy, Nutirtion, Snacks, Vegetarian

Skill intermediate

Servings 1

Related: 32 Super Bowl Recipes

The post Buttermilk Cauliflower Wings with Honey Buffalo Sauce appeared first on The Inspired Home.

Well, it represents the 3 main agricultural crops from various Native American cultures that have lived throughout North America. The 3 crops are corn, beans and squash and were always grown very close to each other in an agricultural technique called companion planting. Each crop while being grown has tremendous benefits for the other crops.

For instance, the corn’s structure gives the ability for the beans to climb so no poles are needed. The squash grows low to the ground protecting the soil from getting weeds by blocking out the sun. Ok I’m sure that’s more than you asked for but wanted to make sure you knew where I was coming from.

Not only do they grow well together but the flavor profiles of each when combined are superb and you can use various corns, beans and squash to fulfill the Three Sisters’ agricultural legacy. I used traditional corn, black beans and zucchini in this Three Sisters Enchilada Casserole Recipe.

However, I recommend using whatever combination of those 3 that you’d like, as I am confident it will go extremely well together. Probably the best part about this recipe is that it is only 8 ingredients plus whatever garnishes you’d like to add on it.

Hopefully this inspires you to try this Three Sisters Enchilada Casserole Recipe or other recipes using the three-sisters technique.

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Three Sisters Enchilada Casserole Recipe Recipe

Keyword Videos

Skill intermediate

Servings 1

The post Three Sisters Enchilada Casserole Recipe appeared first on The Inspired Home.