Wednesday, October 15, 2008

Black Bean and Kasha Casserole Topped with Corn Pudding

A good way to get more wholesome buckwheat in you. I topped this with avocado and some Spicy Pepitas from last night and they added great crunch. I'd definitely recommend making some to go with this if you don't have any laying around like we did.

Update: Definitely top each piece with more grated cheese and enchilada sauce when serving. Yum! :-)

Black Bean and Kasha (buckwheat) Casserole topped with Corn Pudding:
(a combination of a recipe from Vegetarian Times and one from Seasonal Ontario Food's blog)

2 (15oz) cans of black beans, drained and washed
~1/2 cup sliced scallions (white and light green parts)
2 chopped tomatoes
1/3 (+some for garnish) chopped cilantro
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp chili powder
dash of chipotle chili powder
~1 1/4(+more to serve over top) cup of medium enchilada sauce (look for one that has a decent ingredient list corn syrup, modified this that or the other...I use Rosarita's)
~1 cup (+more to serve over top) grated pepper jack cheese, or cheddar
~2 1/2 cups of cooked kasha (cooking instructions follow at end of recipe)
corn pudding batter (recipe follows)

Preheat oven to 375
In large nonstick skillet, combine black beans, scallions and tomato. Bring to a simmer over medium-high heat. Add 1/3 cup cilantro, oregano, cumin and chipotle powder. Cook, stirring occasionally, until mixture is slightly thickened, 4 to 5 minutes. Remove from heat.
Combine bean mixture with cooked kasha, cheese, and enchilada sauce.
Lightly spray a Pyrex lasagna dish with canola cooking spray and spread the kasha bean mixture within. Set this aside while you whip up the corn pudding to top the beans with.

Corn Pudding Topping:

1 Tbs olive oil
2 cups of raw corn kernels; about 2 cobs (you could probably save some time and use frozen corn)
1 cup water
1/2 tsp salt
1/2 tsp fresh ground black pepper
2 eggs
1/4 cup cornstarch or potato starch
1 tsp baking powder

Husk the corn and cut kernels from the cobs. In a blender, mix corn, water, salt and pepper. Blending until fairly smooth. Add the eggs, cornstarch and baking powder and blend again. Lastly, mix in the olive oil.

Pour the corn pudding over your bean mixture and bake for ~40-50 minutes, or until set in the middle and lightly browned around the edges.


2 cups veggie/chicken stock or water
1 large egg white
1 cup kasha (roasted buckwheat groats...if you can't find them roasted, place raw groats on a sheet pan and roast for ~30 min. at 300 degrees, stirring midway)
1 Tbs olive oil
kosher salt

Bring stock or water to a boil in a medium saucepan.
Beat the egg white in a bowl with a fork then stir in the kasha.
Heat a wide skillet over medium heat, add the kasha and cook, stirring until the grains are dry and separate (about 3 minutes).
Add the kasha to the boiling stock/water, add olive oil and a dash of salt.
Lower the heat and simmer, covered until all the liquid is absorbed, about 15 minutes (check after 10...but mine took a lot longer).
Let stand 5 minutes before adding to bean mixture.

1 comment:

Beth said...

I made this last night, topped with plain yogurt, yumm! Next up pork tacos with slaw...