Mexicali Casserole

As a vegan, I base my lifestyle choices on the effects they’ll have on my body, the effects they’ll have on others (animals included), and the effects they’ll have on the environment. I’m always learning and striving to reduce my ecological footprint. That being said, I want to continue to live more minimally while finding joy and gratitude with fewer possessions. A minimalist lifestyle is so countercultural. We are constantly bombarded with advertisements and accumulating possessions. It’s so easy to get caught up thinking we need more, but why do we need more? Is it really a NEED? Here are some benefits of living with fewer possessions. Think of these the next time you feel tempted to buy something that isn’t a necessity! I know I will be.

-spend less, less stress, easier to clean, more freedom, good for the environment, be more productive, be a positive example, support other causes, be happier, do work you love.. Read more about minimalist living here


IMG_8433

IMG_8424


Ingredients 

  • 2 tbsp olive oil
  • 2 cloves of garlic
  • 1 red onion, diced
  • 1 green pepper, diced
  • 1 sweet potato, diced
  • 4 mushrooms, diced
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 can diced tomatoes
  • 1 can tomato paste
  • 3 parsnips, chopped into large pieces (for the “rice”)

Toppings

  • avocado
  • vegan cheese

IMG_8438


  1. In a food processor pulse the parsnips until they’re in small “rice-like” pieces. Set aside
  2. In a skillet/pot heat the olive oil over medium-high heat. Once the oil is heated; add the garlic, onion, green pepper, sweet potato, and mushrooms. Saute the veggies until soft, approximately 5 minutes
  3. Add the black beans, corn, chill powder, cumin, paprika, and cayenne pepper. Stir for approximately 2 minutes
  4. Add the diced tomatoes and tomato paste. Increase to high-heat and bring to a boil. Once boiling, cover the skillet with the lid. Reduce heat to low and simmer for 10-15 minutes
  5. When ready to serve; stir in the parsnip “rice” and transfer to a serving dish

Enjoy!

Advertisements

3 thoughts on “Mexicali Casserole

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s