Smashing Corn Casserole

Smashing Corn Casserole (from Christina Pirello)
Vegan

This truly deluxe casserole is a snap to make and a hit with everyone who has tasted it. It blends the sweet taste of fresh corn, tangy roasted red peppers, rich sesame tahini, sweet squash and the nutritional kick of beans.

1 cup cooked black beans, smashed with a fork
1/3 cup sesame tahini
soy sauce
yellow corn meal
spring or filtered water
2 ears fresh corn, kernels removed
several clean corn husks
1 red pepper, roasted and diced
2 cups (approximately) pureed pumpkin or winter squash
pinch sea salt

1. Preheat oven to 375 degrees. Puree the beans with tahini and season lightly with shoyu. Set aside.

2. Mix corn meal with salt and enough water to make a thick paste. You will need about 1 1/2 cups of this mixture. Fold in corn kernels. Set aside.

3. Line a lightly oiled, deep casserole dish with several clean corn husks, allowing them to hang over the sides a bit.

4. Begin layering (like lasagna) by spreading some corn meal mixture on the husks. Add some of the bean mixture, pureed squash and sprinkle with a bit of the red peppers. Continue layering until the dish is full, but be sure to end with corn meal on the top. Fold the husks over the casserole and press into the topping to hold them in place.

5. Cover and bake for 35 minutes, until firm. Remove the cover and return to oven to brown the top slightly. Serve immediately.

Found: PCRM.org/3sisters

Mexican Rice

Mexican Rice
Vegan; Serves 4

For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving.

Ingredient List

•1 Tbs. olive oil
•1 cup instant brown rice
•1 cup frozen corn (organic-always ~_^)
•1 cup frozen peas
•8 green onions, chopped (1/2 cup)
•3 cloves garlic, minced (1 Tbs.)
•1 tsp. ground cumin
•1/2 tsp. dried oregano
•2 Tbs. tomato paste

Directions

1. Heat oil in saucepan over medium-high heat. Add rice, and sauté 3 to 4 minutes, or until beginning to brown. Add corn, peas, green onions, garlic, cumin, and oregano, and sauté 1 minute.

2. Spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups, and stir to combine. Pour tomato paste mixture into rice, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed. Remove from heat, and fluff with fork just before serving.

Nutritional Information
Per SERVING: Calories: 190, Protein: 6g, Total fat: 4.5g, Saturated fat: 0.5g, Carbs: 32g, Cholesterol: mg, Sodium: 427mg, Fiber: 5g, Sugars: 4g

Found: Vegetarian Times March 2008