2 15 oz cans of pinto beans, drained
1 small onion chopped
1 green bell pepper diced
1 tablespoon of olive or vegetable oil
1 cup puree'd tomato
2 tbs chili powder
2 tsp cumin
1 finely chopped jalapeno, or 1 tsp hot sauce, whatever you have on hand
1-2 teaspoons of sea salt
1 1/2 cups yellow cornmeal
2 cups water
2 tbs preferred vegan margarine
1 teaspoon chili powder
1 cup soy cheese, shredded
Saute the peppers and onion in oil till slightly softened. Add tomato sauce, chili powder, heat, cumin, beans and salt. Cook at a low heat and stir constantly until liquid mostly cooks off.
In another saucepan combine cornmeal, water, margarine, and chili powder in a sauce pan. Cook over low heat stirring with a fork until the mush thickens and sticks to the fork. When slightly cool, spread on the bottom and sides of a casserole dish. Pour the bean mixture over this and bake covered at 350 degrees for about 30 minutes. Remove from oven and cover with the soy cheese. Bake uncovered for another 10 minutes or until the soy cheese is thoroughly melted. The steam from the cooking ingredients will actually melt the 'cheese' nicely.
You can also top this with a tiny bit of soy 'sour cream'
5 yellow/golden potatoes
1 head of broccoli, broken into florets
1 small head of cauliflower, ditto
1 large onion, chopped finely
5 tablespoons oil
4 cloves chopped garlic
4 tablespoons flour
2 cups soy milk
1 block of firm tofu (mashed)
1 tablespoons cracked black pepper
1 tablespoons salt (more to taste)
2 tsp onion powder
2 tsp garlic powder
1/4 cup nutritional yeast
3 slices of bread's worth of bread crumbs
Slice potatoes into 1 inch. thick slices. In a large pot, boil the potatoes until almost done.
Lightly steam both broccoli and cauliflower. When done, toss with pepper, salt, onion powder, and garlic powder. Set aside.
Warm the oil and sauté the onions and garlic until soft and transparent. slowly, while stirring, add the flour. It should become very thick, like a dough, in the pan. Whisk in the soymilk to thin it out, and bring to a boil slowly on medium heat while stirring. Pour into a blender and add the tofu, pepper, salt, and 5 nutritional yeast. Blend until smooth and creamy. (an immersion blender is perfect for this)
Oil 9 x 13 pan. Layer potatoes, faux cheese sauce, veggies, sauce, potatoes until out of ingredients. Top with more sauce, bread crumbs, extra pepper and nutritional yeast to taste.
Bake at 250 (uncovered) for 1 hour.