Tag Archives: cornmeal

Good Morning, Tamale Casserole!

A while back, I made an argument for taking back the microwave, and I stand by that argument. While not appropriate for cooking most dishes, it can be really effective in the throwing together of a meal in under thirty minutes. I’m not necessarily one of those 30-minute-meal types: I like to languish in the kitchen, relax, chop and slice and cook at leisure. This is, understandably, why most of my meals clock in around 45 minutes to an hour, and also why, reasonably, I don’t tend to do a lot of cooking mid-week. Unless eating out or being cooked for, I tend to subsist on whatever is readily available in the kitchen.

Thankfully for my appetite, The Garden of Vegan not only contains wonderful vegan recipes, it features an entire chapter on microwaveable meals. Coming across a recipe for “Tamale Pie” I was immediately entranced – all the goodness of a cornmeal-crusted casserole in exactly half the time I would usually make something like this. Despite a minor error with the cornmeal topping, this came out delicious, hearty, and very, very quickly.

Best of all, this dish is perfect for breakfast, lunch, or dinner time. It’s so fast, make two and save the other one for later in the week.

Tamale Casserole

Ingredients
– 3/4 cup cornmeal
– 1 tsp salt
– 2 cups water
– 2 cans beans, your choice, drained and rinsed (I used black and pinto)
– 1 cup corn
– 1 small onion, chopped
– 1 small green pepper, chopped
– 1 cup tomato sauce
– 1/2 tsp cayenne
– 1 tsp cumin
– 1 tsp chili powder
– 1 tsp dried basil
– 1/2 tsp Cajun seasoning (optional)
– 1/4 cup jalapeno, sliced (optional)

– In a bowl, stir together the cornmeal, salt, and water. Microwave for 6 minutes. The cornmeal should be a firm mush.
– In a microwaveable casserole dish, add the beans, corn, onion, and pepper. Cover with sauce and spices. Cover the whole dish with the cornmeal mixture and add the jalapeno on top, if using. Microwave for 8 – 12 minutes, until the cornmeal is crisp on top and the entire dish is heated through.

(Recipe adapted from “Tamale Pie” in The Garden of Vegan by Sarah Kramer and Tanya Barnard)

Good Morning, Cookie Cookie!

[Say the above in your best Cookie Monster impression]

I have not made a single cookie in the month of December, which nearly criminal considering how much I:
1) Love cookies
2) Love to bake
and
3) December is INTERNATIONAL Bake a Shit Ton of Cookies Month

What is wrong with me?!?!?!? I straighten up, fly right, and get back in the kitchen for a serious Cookie Baking Fest. I certainly have a great deal of awesome cookie recipes to pick from. Here’s a few I’ve come across in just the past few days:

Mint-Chocolate Ravioli Cookies from <i>So Hungry I Could Blog</i>

– I do so love the ladies over at So Hungry I Could Blog, but they’re really out doing themselves with their “Holiday Dozen” series, featuring twelve holiday cookie recipes. The Mint Chocolate ravioli cookies are my new obsession. I can’t deny the power of the pastry pocket!

Veganthropology gets a little Pennsylvania Dutch/Lancaster Amish action and shares an awesome recipe for vegan Whoopie Pies. She even adds a little peppermint to give them that ho-ho-holiday touch.

Gingerbread Drag Queen from Food for the Thoughtless

– Okay, I’m a little bit in love with Food for the Thoughtless’s Gingerbread Drag Queen. Uh, or, er… rather, I’m in love with the hilarious mind that came up with this rather novel Christmas swap cookie. (If you haven’t yet, check out Michael’s blog. It’s one of the funniest, most charming food blogs online.)

– Oh, Katie @ Sweettater – You had me at cornmeal. My cornmeal renaissance continues with this delicious-looking share of Martha Stewart’s intriguing cookie recipe for Lemon Cornmeal Cookies.

– Hey, Two Cheap Vegans, if cookies are really a “sometimes” food then why do they taste delicious ALL OF THE TIME? Huh? Answer that! And while you’re mulling over that question, make me some of your Ginger Molasses Cookies. Quick, it’s been like three hours since I had a cookie!

Okay, take it away, Cookie Monster!

Vegan MoFo Polenta Casserole!

Oh, cornmeal. In every corner of the world, cornmeal is used in abundance, from the Makki di roti in South Asia to kachamak in Bulgaria to the intriguing national dish of Barbados, Cou-cou and the Flying Fish.

In my kitchen it is mostly used as breading, cornbread and the occasional johnnycake craving. I love working with cornmeal because it is versatile and flavorful, but I haven’t done much with polenta, or boiled cornmeal, despite its terrific heritage and various uses.

[Among my favorite, from the Wikipedia entry on polenta: “In southern Austria, polenta is also eaten for breakfast (sweet polenta); the polenta pieces are either dipped in café au lait or served in a bowl with the café au lait poured on top of it (this is a favourite of children).”]

Vegan Polenta Pizza Casserole! Continue reading