Vegan Pantry Friendly Black Olive and Corn Stew

I really liked the dish I posted recently, Mediterranean Chickpea Ragu which I shared with a friend of mine and the rest I ate by myself for breakfast, lunch and dinner and in between meals too.  It was that good. My friend Kathy's husband Joe gave a glowing review in his thank you email. The combination of the different ingredients made it pretty haunting and made me craved it.  However I did not have time to chop fresh vegetables so I decided to use canned foods in my pantry for a variation of the recipe.  

Differences can be gleaned from the recipes of the two versions as well as similarities but this pantry friendly one is just as good. I added corn and substituted black olives for the green ones since I found the latter too salty for my taste.  

My picky taster, my husband Bob, gave this latest version two thumbs up. By the way he never got to eat the original version since I ate what was left at home. I did use fresh green pepper in this pantry friendly version, which you have to cut into cubes, but roasted red pepper from a bottle will work well too. Other than that you just need to open cans of food in your pantry and you are good to go.

Vegan Pantry Friendly Black Olive and Corn Stew

(inspired by this past post)

• 1-15 oz can chickpeas or any beans, drained and rinsed
• 1-15 oz can diced tomatoes, drained
• 1-15 oz can corn, drained
• 1- 6 oz can black olives, drained
• 1 green pepper, cubed or 2 pieces roasted pepper from a jar
• 1 tbsp tomato paste
• 1 tbsp dry onion flakes
• 1 tbsp dry garlic flakes
• 2 tbsp soy sauce 
• 1/8 tsp red pepper flakes
• 1 tbsp sugar
• 1 tsp cumin
• 1 tbsp balsamic vinegar
• salt and pepper to taste
• 1 tsp dry oregano (optional)

Combine all ingredients in the saute pan and cook till most of the liquid evaporates and the sauce thickens.  If you want it to have a thinner sauce just heat the mixture through till the flavors blend and skip evaporating the liquid off.  I like mine to have a thick consistency.  Serve over rice or quinoa or bread or tortilla.  Endless possibilities.

Easy Ravioli with Creamy Corn Sauce

This is a fast and easy skillet dish to prepare and a crowd pleaser. I have seen this mentioned on TV cooking shows and blogs.  This is my version of the sauce made from corn which lends its creaminess.  I added zucchini and red pepper both for flavor and texture not to mention added nutrients. I used just a tiny oil needed to saute the vegetables but then again you can use cooking spray or just plain water.  I used store bought ravioli stuffed with spinach, cheese and chicken from Aldi's Grocery Store but you can use any kind you like. My husband loved this dish and almost ate the whole thing.  

Easy Ravioli with Creamy Corn Sauce

• 8 oz ravioli (any kind, store bought or homemade)
• 1 tsp oil
• 1 whole zucchini, cubed
• 1 red pepper, cubed
• 1-14 oz can cream corn
• 2 tsp dry onion flakes
• 1/2 tsp garlic powder
• salt and pepper to taste

Cook the ravioli according to package directions.  Place in a platter.

Saute the zucchini and red pepper in the oil till cooked but still crispy.  Add the corn, onion flakes, garlic powder, salt and pepper to the vegetables and heat through. 

Pour the creamy corn sauce to the cooked ravioli.  You can also add the cooked ravioli to the sauce in the skillet and serve it family style.