{"id":330,"date":"2013-10-20T18:15:21","date_gmt":"2013-10-20T18:15:21","guid":{"rendered":"http:\/\/www.vartanutrition.com\/site\/?p=330"},"modified":"2014-02-04T19:04:04","modified_gmt":"2014-02-04T19:04:04","slug":"pumpkin-maple-baked-bean-cornbread-casserole","status":"publish","type":"post","link":"http:\/\/www.vartanutrition.com\/site\/2013\/10\/pumpkin-maple-baked-bean-cornbread-casserole\/","title":{"rendered":"Pumpkin Maple Baked Bean Cornbread Casserole"},"content":{"rendered":"
\"Pumpkin

Photo Courtesy of Oh She Glows<\/a><\/p><\/div>\n

This recipe came from one of my favorite blogs by Angela Liddon, “Oh She Glows”. As Angela put it, these maple baked beans with a pumpkin twist topped with a lightly sweetened cornbread result in one of the tastiest casseroles that keeps you coming back for more and more.
\nRecipe from www.ohsheglows.com<\/p>\n

Yield: 6 servings<\/p>\n

Pumpkin Maple Baked Beans:
\n3 (15oz) cans navy beans, drained and rinsed
\n1 sweet onion, chopped finely
\n1 large garlic clove, minced
\n3 tbsp blackstrap molasses
\n4-5 tbsp pure maple syrup, to taste
\n1.5-2 tbsp regular mustard
\n1 tbsp ketchup
\n2 tbsp apple cider vinegar
\n1\/2 cup canned pumpkin
\n1\/4 tsp ground cinnamon
\n1\/2 cup dried cranberries
\n1 tsp kosher salt, or to taste<\/p>\n

1. Preheat oven to 400F. In a pot, add a splash of oil along with the chopped onion and garlic. Cook over medium heat for 5 minutes.<\/p>\n

2. Now add in the rest of the ingredients and mix well. Cook over low heat until thick, about 10-15 mins. You can make this the night before and leave it in the fridge like I did.<\/p>\n

Vegan Cornbread
\nAlthough this is an amazing cornbread Angela doesn’t suggest making this on its own as cornbread, it works as a topping only.<\/p>\n

1 cup cornmeal
\n1 cup flour (1\/2 cup oat flour and 1\/2 cup almond flour were used successfully)
\n2 tbsp ground flax
\n3\/4 tsp kosher salt
\n1 tbsp baking powder
\n1\/4 cup organic cane sugar
\n1 cup almond milk
\n1\/4 cup + 1 tbsp light-tasting extra virgin olive oil<\/p>\n

3. In a bowl, mix the dry ingredients. In a separate bowl, mix the wet ingredients. Add wet to dry and stir until combined.<\/p>\n

4. Grease a casserole dish, spread in the maple beans, and spoon the cornbread mixture over top. Bake at 400F for about 35 minutes until golden and a toothpick comes out clean. Serve immediately with a bit of Earth Balance on top if desired.<\/p>\n

Read more: http:\/\/ohsheglows.com\/2011\/10\/07\/pumpkin-maple-baked-bean-cornbread-casserole\/#ixzz2iHqSDCf0<\/p>\n

<\/div>","protected":false},"excerpt":{"rendered":"

This recipe came from one of my favorite blogs by Angela Liddon, “Oh She Glows”. As Angela put it, these maple baked beans with a pumpkin twist topped with a lightly sweetened cornbread result in one of the tastiest casseroles that keeps you coming back for more and more. Recipe from www.ohsheglows.com Yield: 6 servings […]<\/p>\n

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