Careers through Culinary Arts Program (C-CAP) teamed up with Meatless Monday, an initiative of the non-profit, The Monday Campaigns, which provides healthy and environmentally friendly information and recipes to hold a recipe contest only open to C-CAP students. The contest brought hundreds of C-CAP high school seniors into the kitchen to come up with an original recipe to support the Meatless Monday campaign. Each C-CAP school was invited to submit only one student recipe and photo. Seven finalists were selected and presented to a distinguished panel of judges. Judges included Dawn Jackson Blatner, author of The Flexitarian Diet; Laurie David and Kristen Uhrenholdt, co-authors of The Family Dinner; Ellie Krieger, host of the Food Network’s hit show, Healthy Appetite with Ellie Krieger, now airing on the Cooking Channel, and USA Today columnist; Joey Lee, food editor of www.meatlessmonday.com; Hillary Mickle, founder of FOODILY, “the world’s largest recipe network”; Ron Taylor, executive chef of Brand Aromatics; and Scott Uehlein, corporate chef of Canyon Ranch.
We are proud to announce the winners of the 2012 C-CAP Meatless Monday Recipe Contest and share their winning recipes, which will be posted on the C-CAP website. Who knows, you may find yourself searching for a meatless meal option, and we encourage you to try these recipes, which have been personally tested and critiqued by some of the best chefs in the business. And the winners are First Place: Nicole Caceres of John Marshall High School, Los Angeles, CA; Second Place: Danielle Hill (Dani) of Western Branch High School, Chesapeake, VA; and Third Place: Mary Geyer of Lane Tech College Prep and Gallery 37 AAEP, Chicago, IL.
We have provided below the recipe for Black Bean Mole Stew created by first prize contestant, Nicole Caceres of John Marshall High School, Los Angeles, CA.
Acknowledgment: Thank you to S&W Premium Beans for their product contribution to the schools.
Black Bean Mole Stew
Yield: 6 1-cup portions
6 poblano chiles
2 tablespoons vegetable oil
1 red onion, small diced
3 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon ground cinnamon
2 cups tomato juice
1 (15 ounce) can vegetable broth
1 cup of quinoa
2 (15 ounce) cans S&W Black Beans, drained
¼ cup almond butter
2 ounces bittersweet chocolate, chopped
1–2 tablespoons chipotle in adobo, minced
¼ cup roughly chopped fresh cilantro
Grated cheddar cheese
Preheat oven to 350 degrees.
Use tongs or a kitchen fork to hold poblanos over the open flame on the range. Roast poblano peppers until the skins are blistered. Peel, see and devein the peppers. Dice the poblano flesh.
Heat the oil in a large skillet over a medium flame. Add onions and diced poblanos. Sauté until the onions are soft. Add garlic, cumin, and cinnamon. Continue to sauté about 3 more minutes until very fragrant. Add tomato juice, vegetable stock, quinoa, and beans. Simmer, stirring frequently, about 20 to 25 minutes, until the quinoa is tender. A white “halo” around the quinoa grains is a sign that they are done cooking. Add almond butter, chocolate, chipotle, and cilantro. Stir well to incorporate. Garnish with cheese, avocado, sour cream, and/or pomegranate seeds.