After taking yet another cooking class from Chef Tanya Petrovna of Native Foods Cafe over the past weekend, I have some new and fun recipes to share. I talked to her for a little while after the class, and she was excited that I was going to post and share the recipes with you all. She adapted this one from Weird Al's family recipe, and I also made a few of my own changes.
Tomorrow's Tamale Pie
What You Need:
1/4 cup olive oil
1 onion chopped
3 cloves garlic, thinly minced
1 red bell pepper chopped
1 tsp salt
3 cups (2 cans) black beans, drained and rinsed
or make from scratch if you have time
2 cups fresh salsa
1 Tbsp chipotle juice from canned chipotle peppers in adobo sauce
1 Tbsp Cumin
2 tsp coriander
1 block of tempeh
1 1/2 cups water
1/4 cup soy sauce
2 Cups cornmeal
2 Cups whole wheat pastry flour
4 tsp baking powder
1/4 tsp salt
1 cup water
1/4 cup canola oil or safflower oil
1/4 cup pure, grade b maple syrup
4 ounces sliken tofu
1 small can diced green chilies
3 Cups Daiya (vegan) shredded cheddar cheese
1 cup cilantro
1/2 cup chopped green onions
1 cup diced black olives
Preheat oven to 375
Heat olive oil in skillet and saute onions, garlic, red bell pepper, and salt until lightly browned.
Add black beans, salsa, chipotle juice, cumin, and coriander and simmer for 10 minutes.
While bean mixture is simmering, place tempeh, water, and soy sauce in a pan. Bring water to a boil, and simmer the tempeh for about 10 minutes. then take tempeh out of water, let cool, and cut into small bite size pieces.
In a bowl, mix together the cornmeal, flour, baking powder, and sea salt.
In a blender place water, canola or safflower oil, maple syrup and tofu and blend until very smooth. Add to the flour/cornmeal mixture and add a can of diced green chillies. Fold mixture until incorporated.
In a casserole dish, first layer the tempeh, then the bean mixture, then top it off with the cornbread mixture.
Bake for 25 minutes. Then remove from oven and top with vegan cheese and bake another 10-12 minutes.
Garnish with cilantro, olives and green onions.