So we went back to work today. I guess the summer can't last forever. Oh well. It's a busy week and then there's a quick trip to Atlanta. I'm not sure how I'm going to fit in my workout schedule with this work schedule. It's more difficult because I can't really exercise before I play (I'm a musician, if you didn't know) because it makes me very shaky....so that kind of eliminates workouts/walking before a rehearsal or a concert. So when?? I can definitely workout on days when we only rehearse in the morning...which is usually at least once per week. And then on the day off I can do it.....ok that's 2 days. Hmmm.....I guess it'll just vary from week to week.
No farmer's market this week...
Now for that recipe.
Black Bean Polenta Bake:
3 cups cooked black beans
1 head broccoli, chopped
1 1/2 red bell peppers, chopped
1 yellow onion, chopped
1 large tomato, chopped
1 zucchini, chopped
1 cup pureed/strained tomatoes
1 cup cornmeal
3 1/2 cups water
garlic, onion powder, chili powder, creole seasoning, cloves, black pepper, salt
Place the black beans in a bowl and mash them up pretty well. They can be a little chunky. Mix in some chili powder, onion powder, cloves (1/2 tsp), black pepper, garlic powder, and salt. Mix well. Set aside.
Place 2 1/2 cups water in a pot. Bring to a boil. Place the dry cornmeal in a small bowl and add in some creole seasoning. Add the rest of the water (1 cup) to the dry cornmeal and stir. When the pot of water is boiling, turn it down to low and slowly stir in the cornmeal. Stir constantly for about 3-5 minutes. It will thicken up. Then turn it off and cover.
Put the chopped veggies in a large bowl and add the pureed tomatoes to them, along with some garlic & onion powder, chili powder, salt, and black pepper. Mix well.
Spray a large casserole dish/pan with oil. Layer the black bean mash on the bottom...use it all. Spread it out evenly. On top of that, layer the veggies. Finish by adding the cooked polenta to the top. It won't be totally flat on top or anything, but that's ok. Do your best to cover all the veggies. (Optional: add some vegan cheese on top of the polenta.)
Bake in a 350 degree oven for about 20 minutes, then turn the oven UP to 400 and bake another 20 minutes.
I guess that's it for today's post. It's still hot....where's Fall?? Don't forget to see the cool stuff I got in the care package swap!
And PLEASE please please give me suggestions here for good raw/vegan restaurants in Atlanta and Manhattan. I'm so surprised nobody's given me any.....with so many bloggers in NYC! Times running out!
Kristen over at Kristen's Raw is giving away a whole set of her eBooks!! Check it out.
The Vegster has an awesome CSN Stores giveaway too!