Makeovers That Count

{By Rebecca Florio}

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I spent Thursday in my pajamas. All day long.

I wore them while jump roping, grunting, and sweating in the basement at seven am. I then took a shower and then put them right back on.

I wore them while sitting at the kitchen table for a million hours doing homework.

I climbed the stairs at a late hour to get ready for bed and realized all I had to do was brush my teeth and crawl under the covers. Done and done.

Thursday is my day off, and you better believe I’m taking advantage of it. My goal is to do all the cozy homey things I daydream about during Biochem lectures and backpack lugging stair hikes.

The French Press is set a-brewing, the fuzzy socks are broken out and Josh Groban is turned on repeat. I know how studying can make me a crazy, unbearable crank and how a happy atmosphere does wonders for my attitude. And my family’s sanity.

If the pajamas, coffee, socks, and Josh do their job, and my mood soars to the point that I am reading Kant like he’s an old friend, eventually the creative juices plugged up during long stale at school begin to flow again and my brain fairly explodes with fresh new ideas.

In other words, most Thursdays end with me in the kitchen cooking up a storm. In my pajamas.

I may look the prime candidate for “What Not to Wear”, in sad need of a makeover, but I am at my happiest. I love that for one day I don’t worry about what I look like. And I’m learning that sometimes the “makeover” I most need is an internal one — a change of attitude. From a grumpy and stressed young woman to a cheerful and blessed one. The transformation isn’t really brought on by fuzzy socks and peaceful music, but by spending a day at home with my family, spending more time with God in prayer and in His Word, taking the time to breath, look around and count my blessings.

And cooking with some TLC, giving a favorite meal a makeover. Because this is one that counts.

One of my favorite things about healthy, vegetarian cooking is finding ways to recreate old favorite comfort foods into something abundant in nutrition and not lacking in yummyness.

Enter our contestant, homemade chili — soothing, warming, filling comfort at it’s best. A few tweaks, cuts, additions and highlights, and ta-da! Vegetarian Chili Pie.

Vegetarian Chili Pie

Lentil Walnut “Meat”

  • 1 c. dry lentils
  • 3 c. water
  • 1 packet vegetable broth
  • 3/4 c. walnuts, chopped
  • 1/2 c. sunflower seeds
  • 1 t. chili powder
  • 1 t. garlic salt
  • 1 t. paprika
  • 1 head cauliflower
  • 1 can diced tomatoes
  • 1 can kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 T. Chili powder
  • 1 t. red pepper flakes
  • 2 t. paprika,
  • 1 t. salt,
  • 1 t. garlic powder,
  • 1/2 t. pepper

Cornbread topping

  • 1 c. cornmeal
  • 1/2 c. whole wheat flour
  • 1 t. baking powder
  • 1/2 t,
  • 1 eggs
  • 3/4 c. milk
  • 1/2 c. corn

Directions

  • Prepare your lentil “meat”: In a medium sauce pan, cover dry lentils with water and vegetable bouillon. Bring to a rolling boil, then cover and let simmer about twenty minutes or until lentils are soft. Uncover, remove from heat, and stir in walnuts and sunflower seeds so that they soften a bit with the cooling lentils.
  • When lentil-nut mixture is cool, add to a food processor or blender. Add spices. Pulverize until texture resembles coarse grumbled meat. Don’t blend too far, or you will end up with mush :) . Set aside.

    Cauliflower “rice”

  • Cauliflower “rice”: Meanwhile, steam cauliflower until soft. Let cool and then add to food processor and pulverize quickly until texture resembles rice. This does not take very long at all — just a few quick turns of the blade. Again, don’t blend too far unless you want cauliflower mashed potatoes.
  • Chili filling: Combine tomatoes, beans, and spices in a medium bowl. Set aside.
  • Cornbread topping: Combine dry ingredients in a small bowl. Add eggs, milk, and corn and mix until smooth.
  • Preheat oven to 375F. Lightly grease a pie dish and sprinkle the bottom with cornmeal.
  • Layer cauliflower, tomato-bean mixture, then lentil-nut mixture. Carefully spoon cornbread batter over the lentil mix and sprinkle walnuts on top.
  • Bake for about thirty minutes or until cornbread is set.

With some trepidation, I cut into the pie. I had no idea whether it would be a complete flop. But it did not disappoint. It was everything I love about chili and so much more. The seasonings come through beautifully and the cornbread topping was a great decision.  And the lentil-walnut faux-meat — Oh my. Words cannot describe. Let’s just say it made the dish. Beef is like the ugly stepsister of this deliciousness.

I don’t calculate the nutritional information for everything I make, but I had an idea the stats on this recipe would be pretty stellar.

15 grams of protein, 13 grams of fiber, chockfull of vitamins, low in fat, and positively delicious.

It’s the kind of makeover that counts.

On Monday afternoon, I’ll plop down my twenty-pound backpack and open my lunchbox to a scrumptious piece of Thursday joy. And with the first bite, I’ll be transported to happier thoughts, fuzzy socks, and a Josh Groban soundtrack in my mind. Instant heart-lift.

However, if you want the maximum comfort food effect, I highly recommend you eat this in your pajamas.

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