Corn Chowder Quinoa Casserole, Roasted Green Beans, and Chocolate Chip Cookies

I am going to post recipes from my week of meals that my family enjoyed.  
Its hard to determine if plant-based meals you find will be yummy, or not so much.  
I am going to do them in separate posts so they will be easier to find. 

This meal is: 
Corn Chowder Quinoa Casserole (from Dreena Burton's Let Them Eat Vegan Cookbook) 
paired with Roasted Green Beans and Chocolate Chip Cookies (from Dreena Burtons blog) for dessert.

*forgive the poor picture quality, I snapped one with my phone right before I dug in

Casserole Recipe:

2 C           nondairy milk (I used unsweetened almond milk)

1 1/2 C     frozen corn

1 C           uncooked, rinsed quinoa

1 C           vegan veggie stock

1/2 C        chopped onion

3/4 C        seeded, diced red bell pepper

2 TBSP    EVOO

1 tsp         dried basil

1/2 tsp      dijon mustard

1 large      bay leaf

1 can        cannellini beans (14oz can)

1/2 tsp      sea salt

                 freshly ground black pepper

1-2 TBSP lime juice

3-4 TBSP chopped flat-leaf parsley

1-3 TBSP extra nondairy milk

Preheat Oven to 400 degrees.  Combine 1 C of milk with 3/4 C corn in blender and puree. In a large casserole dish (8x12inches), combine this mixture with reserved corn plus all the other ingredients (except lime juice, parsley, and extra milk) and stir well.  

Cover with foil and bake for 30 minutes.  After this time, remove from the oven and stir again.  Put foil back on and bake for another 20-25 minutes, until the quinoa is cooked through.

Remove from the oven and remove the bay leaf.  Add the lime juice and parsley, sitr well, add the milk if you would like the mixture to be a little thinner, and serve.  

Roasted Green Beans

1 bag frozen green beans

EVOO

Sea Salt

I used the same oven/temp (400 degrees).

Spread out green beans (still frozen) on cookie sheet.  Spritz with olive oil and sprinkle with seasalt.  Toss to coat (spritzing and sprinkling more sea salt if needed).  

Bake in oven for approximately 15-20 minutes until green beans look a little toasty.  Turn halfway through baking.  

*I like mine well done, so they end up a little more brown.

Chocolate Chip Cookies 

1 C           Whole Wheat Pastry Flour

1 tsp         baking powder

1/2 tsp      baking powder

1/4C         unrefined sugar

1/4 tsp      sea salt

1/3C         maple syrup

1/4 tsp      molasses

1 1/2 tsp   vanilla

1/4 C         neutral oil

1/3 C         non-dairy chocolate chips

Preheat oven to 350 degrees.

Mix flour, baking powder, baking soda, sugar, and salt.

In separate bowl, mix syrup, molasses, vanilla, and oil.

Add chocolate chips to dry mixture, add wet ingredients. Combine.

Place on cookie sheet.  (I use tablespoon-sized balls and end up with 1 dozen) Press balls to flatten slightly.

Bake 10-12 minutes until just starting to brown.  (Overbaking will cause them to be crispy)