i am not participating in Vegan MoFo (or NaNoWriMO), and this is not an entry. yesterday i made vegan brunch's polenta rancheros for the second time, and it is so so good, so i had to share. you know how sometimes when you're eating something you say mmmm mmmm mmm and your eyes roll back with every bite because it's so good? that's this recipe for me. i was alone in the office during lunch while eating it today so i had the chance to be vocal.
for ranchero sauce
2 t cumin seeds
2 t coriander seeds
2 T oil
1 large yellow onion diced
2 serrano pepper, seeded and diced
4 garlic cloves chopped
1 15 oz can tomato sauce
1/2 t salt
1 t maple syrup
2 15 oz cans black beans
for soft polenta5 C vegetable broth
1/2 t salt
1 C polenta cornmeal
2 T olive oil
chopped green onions
dry toast seeds in iron skillet on medium heat for 2 minutes, add oil, then onion, peppers and garlic and saute until onion browns- about 10 minutes. add tomato sauce, salt, and syrup and cook for 5 minutes. transfer mixture to blender and blend till smooth, return to pan and add beans and heat. do this concurrent with making polenta- polenta takes longer!
for polenta, bring broth to boil and salt. add polenta slowly while whisking in. add olive oil and lower heat to simmer for 12 minutes, stirring often. remove from heat, cover and let sit for 10 minutes.
put ranchero beans in a bowl, top with polenta and garnish- such as sour cream, guacamole, red onions, or chopped tomatoes.
* i made it w/o any peppers, and used a dash of crushed red pepper.
* an immersion blender works great for blending the tomato sauce, etc.