Creamy polenta is topped with spiced and simmered red beans and rich vegan chipotle cashew cream in this simple, healthy and scrumptious comfort meal.
Course:
Entree
Cuisine:
American
Servings: 4
Author: Alissa
Chipotle Cashew Cream
-
½
cup
raw cashews
soaked in water 4-8 hours
-
¼
cup
water
-
½
tbsp.
lemon juice
-
½
tsp.
chipotle chili powder
-
dash salt
Spicy Red Beans
-
2
tbsp.
olive oil
-
1
small onion
diced
-
2
garlic cloves
minced
-
1 ¾
cups
or 1 can
14 oz. of red kidney beans, rinsed and drained
-
1
medium tomato
seeded and diced
-
1
tsp.
ground cumin
-
½
tsp.
ground coriander
-
a few dashes chipotle chili powder
get it as spicy as you like
-
½
cup
vegetable broth
Make the Cashew Cream
-
Place cashews and water in high power blender or food processor and blend until smooth.
-
Add in lemon juice, salt and chipotle powder, and blend again until completely mixed. Taste test and adjust seasonings as desired.
Make the Beans
-
Heat olive oil in medium skillet over medium heat. When oil is hot, add onion and sauté until soft, about 5 minutes. Add garlic and sauté another minute.
-
Add beans, tomato, spices and vegetable broth. Bring to a simmer and cook until tomatoes are tender and most of broth has evaporated, about ten minutes.
Make the Polenta
-
Place water and salt in medium saucepan.
-
Bring to a boil and add polenta.
-
Lower heat and simmer, stirring frequently, for about 10 minutes, adding a bit of water if mixture becomes too thick and begins to sputter.
-
Stir in cilantro, nutritional yeast, and as much milk as needed to get a creamy consistency.
-
Allow to sit for about 2 minutes.
Assemble
-
Divide polenta into bowls.
-
Top with bean mixture, then with chipotle cashew cream and fresh cilantro.