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Black Bean Polenta Casserole Plant-Based Vegan Recipe



Hi there! Welcome to my kitchen I'm about to make a Black Bean and Polenta Casserole

I eat a lot of beans I like corn bread So I'm hoping I like this recipe, and I hope my family likes it too My name is Stephanie leach I'm a Certified Health Coach and Juice Therapist, and if you're interested in juicing or getting more plants into your diet then I invite you to subscribe to this channel and hit the bell to be notified when I post new videos

So let's get cooking Okay so into the skillet I'm going to put this 10 ounces of chopped spinach that I cooked earlier All I really had to do was just heat it up for like a minute and a half in the microwave and then instead of using paper towels I used my tofu press to press out all the water The skillet back here is pretty hot It's sitting over the flu for the oven, so I'm going to use two forks to break this up

I've got the oven preheated to 400 and I'm getting this pan warmed up So you want an even layer in the bottom of your skillet, even as you can get it If I hadn't pressed it so long it might not be so stuck together But that's okay Okay, that's pretty good

Alright, so into this pan we're gonna put the equivalent of two cans of beans, rinsed and drained I made some black beans yesterday, so these are my beans To that we're going to add 1/2 cup of green chilis, and half a cup of vegan cream cheese I'm using Kite Hill Jalapeno Cream Cheese I recommend trying to find a brand that's oil-free

I don't use Daiya because that has a lot of oil in it Rather than measure this out I'm just gonna put in half of this eight ounce container So you can go to the Kite Hill website and enter your zip code and there's a store finder and you'll be able to see which stores in your area carry this cream cheese It is so good, look at it It's nice and creamy

It's just cultured almond milk so instead of making it with dairy it's made with almond milk So we're gonna just warm this up until the cream cheese melts Doesn't take long There's plenty of flavor going on in there I'm gonna give it a little taste and see if it needs any salt and pepper because I didn't salt my beans

Maybe a little bit Iove my electric pepper mill If you need to grind a half teaspoon of pepper, this makes it a whole lot nicer Okay, don't want that to go too long Put it over the spinach, spread it out

Beans are really a fantastic plant-based protein because they contain fiber that keep you fuller longer than animal protein There's a lot of beneficial phytonutrients in there that you don't get with animal protein, and beans have this second meal effect They help balance blood sugar even at meals later in the day if you've eaten beans that day, or in the past 24 hours So I'm gonna kick this back on, we need to make our polenta Okay so my water has come to a boil

I've got two cups of water and I'm gonna add a cup of, this is actually medium grind cornmeal, supposed to be a good equivalent to polenta Turn the heat down a little bit, just stir for 2 to 3 minutes until it's slightly thickened Watch out for splatters Okay, that didn't take long It's pretty thick so I'm gonna stop there

So now we're going to pour over the polenta And just smooth it out, so you've got an even layer There, looks good And now we'll put this in the oven and I think I'll take about 15 to 20 minutes, we'll see Okay so this polenta just came out of the oven I left it in for 20 minutes

My oven tends to run a little under temp, so as you can see it's pretty dry on top I'm going to make a little topping for it I've got some sweet red chili sauce And I'm going to make it a little hotter by adding 1/2 tsp chili garlic sauce

Then I want to brush this over the top, give it a nice glaze Bring a little more jazz to the dish You probably want to let it sit for five or ten minutes before you try to serve it Here we go, looks nice, and then you can top it with some fresh cilantro You could add more to your serving at the table

Looks good, can't wait to dig in! Time to serve, looks really good Smells good too, you can smell the green chiles definitely Here we go, it smells really good You've got the spinach on the bottom I think we have a winner

This is really tasty I like the chili garlic sauce on the top, and the polenta you can see polenta is done, it's not too mushy which I like It's more cornbread style, and then the beans are mixed up with the cream cheese mixture and the spinach goes together really well I'll definitely be making this again you might want to check your seasonings before you put it into the skillet, double-check your salt and pepper and your bean mixture make sure it's where you want it This one I could probably add a little bit more salt to

But I try to keep it to a minimum anyway and it just takes a few days to adjust your taste buds to less sodium But yeah if you want the full recipe, there's a link below this video You can go to my blog and download and print the recipe and if you enjoyed this please give it a thumbs up, share it, let me know in the comments what you liked or don't like about it, and what you'd like to see in future videos and I look forward to talking to you soon See you in the next video!

Source: Youtube

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