Meatless Calabacitas with Red Garnet Yams and Corn
A meat alternative with the brand name Gimme Lean
stands in for the traditional beef or venison in this
delicious adaptation of a Native American recipe.
Try making it in a cast iron pot and topping with
dollops of cornbread batter then baking uncovered
for 20- 25 minutes.
1 pkg. meatless Gimme Lean, ground beef style
2 c. small dice red garnet yams
2 c. corn, fresh off the cob or frozen
1 medium onion, small dice
3 to 4 cloves garlic, minced
1/3 c. chili powder, your favorite, or to taste
1/2 tbsp. cumin seeds
1 tsp. salt or to taste
1 tsp. or to taste dried crushed red chili peppers
3 tbsp. expeller pressed canola or other quality oil
In a cast iron pot or other cooking vessel, over medium high
temperature, heat oil then add crumbled package of Gimme
Lean. Break it apart with a metal spatula, turning to brown. Add diced yams, onion
and garlic, mixing and continue to saute mixture.
When onion and garlic are translucent and somewhat browned, add corn and
seasonings, stirring to blend with other ingredients. Pour about 2 cups water
over, cover and cook for 20 to 25 minutes, checking and stirring occasionally,
adding a bit more water if necessary, until yams are soft. Nice to have a bit of pan
gravy, so adjust your water as needed. Decide if you will serve as is, with maybe
some crushed tortilla chips and diced avocado as garnish, or finish off with a
batch of cornbread dough spooned and baked over the top. Both ways delicious!
A meat alternative with the brand name Gimme Lean
stands in for the traditional beef or venison in this
delicious adaptation of a Native American recipe.
Try making it in a cast iron pot and topping with
dollops of cornbread batter then baking uncovered
for 20- 25 minutes.
1 pkg. meatless Gimme Lean, ground beef style
2 c. small dice red garnet yams
2 c. corn, fresh off the cob or frozen
1 medium onion, small dice
3 to 4 cloves garlic, minced
1/3 c. chili powder, your favorite, or to taste
1/2 tbsp. cumin seeds
1 tsp. salt or to taste
1 tsp. or to taste dried crushed red chili peppers
3 tbsp. expeller pressed canola or other quality oil
In a cast iron pot or other cooking vessel, over medium high
temperature, heat oil then add crumbled package of Gimme
Lean. Break it apart with a metal spatula, turning to brown. Add diced yams, onion
and garlic, mixing and continue to saute mixture.
When onion and garlic are translucent and somewhat browned, add corn and
seasonings, stirring to blend with other ingredients. Pour about 2 cups water
over, cover and cook for 20 to 25 minutes, checking and stirring occasionally,
adding a bit more water if necessary, until yams are soft. Nice to have a bit of pan
gravy, so adjust your water as needed. Decide if you will serve as is, with maybe
some crushed tortilla chips and diced avocado as garnish, or finish off with a
batch of cornbread dough spooned and baked over the top. Both ways delicious!
