I'm baaack... its cool enough to cook again

So I guess I got lost exploring, but I'm back now. I'm making a recipe soooo amazing it pulled me out of blogger oblivion. I'm not promising anything, but I am pretty excited about fall, so I should be posting more recipes/reviews again.

Tonight I'm serving my replica of Kashi's Mayan Harvest Bake frozen dinner. I tried it during the spring and my husband looooooooooooved it. His mother is from Honduras, so hes kind of obsessed with the Mayan culture and flavors. I've been cooking since 11:30 this morning to create a meal that usually takes only 4 minutes in the microwave. Why am I doing this? The Kashi meal is perfect, quick, cheap, and healthy... the perfect quick fix. Maybe I'm a masochist, but I'm OC about making my own food. I have made this once before. I've had to totally construct the recipe myself, using the ingredients listed on the back of the box and my taste buds as a guide (pretty fun!). Here goes:

"Keshi's" Mayan Harvest Bake
*Cook

1 cup dry (presoaked) beans

6 c water

2 Tomatoes

1 small diced onion

1/2 cup chopped celery

1 clove chopped garlic and

1 T salt
in a slow cooker about 4 hours before serving. After the beans are soft drain excess water and add

1 cup crushed tomatoes

a handful of shredded spinach

1 T cilantro paste
Set on low or warm until serving.
*Soak

1/2 cup Bulgar and

1 T brown sugar in

1 cup water

*Roast

2 c 1 inch cubes of sweet potatoes

1 c 1 inch cubes of peeled yucca root

1/2 c carrot slices

1 clove chopped garlic

2 t cumin

2 t chili powder

1 t coriander

1/2 cinnamon

S&P

about 2 hours before serving.
*Lightly fry/saute

2 cups of sliced plantains

*Broil

1/8 c pumpkin seeds

right before serving.Remove the beans from the slow cooker when everything is ready to come together. Add the Bulgar to the bottom of the cooker, then add the roasted vegetables, then the beans, then the plantains, then sprinkle the pumpkin seeds on the top. Keep on warm setting until serving and enjoy (your hard labor).