Thursday, May 20, 2010
Red kidney beans, pumpkin, kale and polenta crust
This recipe is inspired by the cold weather and I have also been reading this fantastic cookbook called 'The enchanted broccoli forest' it has been around since 1982 all the recipes are handwritten and Mollie Katzen is the author who helped set up the famous Moosewood Restaurant in Ithaca upstate NY the restaurant has been running for 33 years and is a very well know vegetarian establishment. Anyway the recipes are yummy and the little drawings are also cool.
But this is my own original recipe inspired by thee Moosewood!
3 can's red kidney beans (organic of course)
1/2 brown onion, diced small
2 tablespoons organic ghee or extra virgin olive oil
2 tablespoons tamari
1 tablespoon organic sweet curry power or ayurvedic blended curry powder (bioveda brand)
250g Japanese pumpkin, peeled and chopped into small squares
5 kale leaves, chopped very small
1 cup polenta (cornmeal)
2 cups water
sea salt and pepper to season and olive oil
Preheat the oven to 170 degrees
Heat the saucepan with ghee or oil very gently and add the onion and brown, add the curry spice and stir, add the kidney beans an tamari and pumpkin, cook for ten minutes and if the mixture is drying up just add some water so that the pumpkin can steam. Lastly add the kale and stir around. Put into a deep baking dish (square of round)
Put the polenta and water plus a little drizzle of olive oil and seasonings into a saucepan bring to the boil and stir very vigorously until polenta thickens, Pour the polenta on top of the bean mixture and flatten like a lid.
Bake for 20 minutes
Cool down so that the polenta is firm and crunchy before eating.