October 28th, 2009

Soft and Curious
  • gunn

Black Beans and Polenta

I tried my hand at polenta yesterday and was so delighted with the turnout, that I had to pass it along.

Polenta, Peppers, and Blackbeans

3 cups water
1 tsp salt
1 bullion cube (I used Rapunzel's Sea Salt and Herb)
1 cup corn grits/polenta
2 Tbsp flax seeds

The recipe I had for polenta was really really basic, and I didn't really have faith that it was going to come out flavorful, but I was hesitant to add oil (for fear it didn't cohere.) Hence the bullion and flax seeds. Boil the water, salt, and bullion. When boiling, slowly add the the corn grits, stirring constantly with a wisk. Sir regularly, and when the polenta begins to pull away from the sides of the pot, add the flax seeds. Continue to stir, until the mix becomes quite thick. Poor into molds, or small bowls (as I did) to cool. Mine made six small bowls. Smooth the tops of the polenta with the back of a spoon. Allow to cool thoroughly- I left mine overnight in the fridge. I pan fried my polenta with a little bit of olive oil, allowing each side to get golden brown.


1 anaheim pepper
1 bell pepper
1 can black beans
1/2 jar tomato sauce
1 Tbsp olive oil

Chop peppers into small slices, brown in olive oil. Add tomato sauce (I used half a remaining jar of my mother's home made spaghetti sauce, so something with a little garlic, onions, and chunks of actual tomato are what I suggest) and black beans. Stir.

Serve on the polenta, all warm and delicious. (This recipe comes to you courtesy of what's left in my cupboards!)

Thanksgiving is close! Green Bean Casserole

Someone asked for this, and I can't recall if it was this community or a different one. Vegancooking wins the coin toss!

Vegan Green Bean Casserole

Half a stick of lactose free margarine
3 tablespoons of flour
2 teaspoons of garlic powder
1 teaspoon of salt
1/2 cup soy milk
1-2 cups water
1 package of fresh sliced mushrooms
2 cans of french cut green beans
1 large can of french fried onions.

Melt butter in pan, add flour, whisk smooth. Slowly whisk in soy milk. Add mushrooms, allow mushrooms to get hot. Add garlic and salt, add water.

Let simmer for about 15-25 minutes, stirring frequently to avoid scorching/burning, on very low heat.

Add green beans and french fried onions, mix well. Put in casserole pan and bake for 30 minutes at 350.