“Oh warm bright sun!” she cried. “If I may walk once more upon the earth, never again will I leave my corn!”
~ Onatah, The Spirit of the Corn (An Iroquois Legend)
This vegan casserole by VegKitchen highlights the sweet, crunchy comfort of an essential Native American crop. Try it for Thursday — your vegan/vegetarian loved-ones will be ever so grateful!
Ingredients
-1 to 2 tablespoons extra-virgin olive oil
-1 large onion, chopped
-2 cloves garlic, minced
-1 medium green or red bell pepper, diced
-2 cups cooked fresh or thawed frozen corn kernels
-2½ cups canned or cooked pinto beans
-2 cups chopped ripe tomatoes, or 15- to 16-ounce can diced tomatoes (try fire-roasted), lightly drained
-2 teaspoons good-quality chili powder, or more, to taste
-1 teaspoon dried oregano
-1 teaspoon ground cumin, or more, to taste
Salt to taste
Cornmeal topping (or see shortcut):
-1¼ cups cornmeal
-1 teaspoon salt
-1 cup grated vegan cheese, optional (great with Daiya)
Instructions
1.) Heat the oil in a large skillet. Add the onion and sauté until translucent.
2.) Add the garlic and bell pepper and continue to sauté until the onion is golden brown.
3.) Add the corn kernels, pinto beans, tomatoes, and seasonings. 4.) Stir well and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat.
5.) Bring 5 cups of water to a rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping. Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally.
6.) Preheat the oven to 375 degrees F. Lightly oil a shallow 1½-quart baking dish and line the bottom with half of the cooked cornmeal. Pour the skillet mixture over it and sprinkle with the optional grated cheese.
7.) Top with the remaining cornmeal, patting it in smoothly. Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then scoop out to serve, making sure that each serving includes plenty of the cornmeal topping.
Contributor
Acupuncturist, herbalist, Maya abdominal practitioner, and reflexologist Christina Morris is the founder of Element Natural Healing Arts. Writing about health and wellness gives her an outlet to express her care and concern for her beloved community. She believes everyone can achieve better health and happiness–emotionally, physically, mentally, and spiritually.