For those of you following me on Twitter, you know I’ve been hecka craving meat over the past week. “Steak! Steak! Steak! Steak!” my body and mind and tongue have screamed nonstop. I decided that means two things: First, I need to get back on my multivitamin pills that have the stuff vegans can often get low on – like iron. Second, I need to diversify my food.

So I made a three-part dish tonight: polenta, beans and sauce. OMG it was so good I’m almost done with all three pots. Heh. Kinda like eating all the cookies in the box, but every ingredient is healthy.

POLENTA

I’m not sure how it’s technically supposed to be made, but remembering the instructions on the ground corn bin at Whole Foods in the bulk section, I boiled water, then added ground corn – 3 parts water to 1 part ground corn. I kept it on medium heat until the water was absorbed, then I put it on low until it was a kind of solid but still mushy substance.

BEANS

I boiled black eyed peas. And forgot they were on the stove. So they got really cooked. But there was tons of water, so they were A-OK. Just extra soft. Part of the charm of this dish!

SAUCE

Let’s see if I can remember what I put in there. Here goes:

• Cashews
• Sesame seeds
• Flax seeds
• Chopped yellow onion
• Quartered mushrooms
• Cut collard greens
• Chopped cilantro
• Chopped dill
• Chopped broccoli
• Leftover tomato paste
• Water
• Lots of chili spice
• Lots of turmeric
• Sea salt

Then I heated the sauce on medium.

COMBINATIONS:

First I added the sauce to a base of polenta. Yummers! Next I added the sauce to a base of black eyed peas (after, heh, I polished off the polenta). Also yummers!

Enjoy.

Share with others: