Bean and Cornbread Bake (Vegan and Gluten Free)

Mark has been doing more and more cooking lately.  That’s not a shock; He’s always been a very good cook.  You just have to look to his frequent stir fry creations to see that.  But he happened to mention that he’d like some more vegan cookbooks to look through so that he could get some ideas.  So last night I stopped by the library on the way home and picked up a few cookbooks for us to look through.  We decided that, for tonight, he’d cook a recipe from “Supermarket Vegan” by Donna Klein.  This is a great cookbook for new vegans and people looking for very moderately priced vegan food.  There are no
“weird” ingredients here.  We modified the recipe a decent amount to use what we had and to make it gluten free.  What we came up with was a winner.

In fact my 10 year old, also known as “the bean hater” in this house, finished it off.  “It’s just SO good, mom!”

Bean and Cornbread Bake

1 15 oz can black beans rinsed and drained (or just under 2 cups cooked black beans)

1 15 oz can pinto beans rinsed and drained (or just under 2 cups cooked pinto beans)

1.5 cups frozen roasted corn, thawed (such as the Trader Joe’s brand)

2 cups diced tomatoes with juice

5-6 jalapeno slices, diced (or green chilis)

3/4 tsp jerk seasoning

1/2 tsp salt, divided

1/2 cup gluten free flour mix (I use this to determine proportions for gf flour blends)

1/2 cup yellow cornmeal

1 tbsp vegan sugar

1 1/4 tsp baking powder

2/3 cup coconut milk

2 tbsp olive oil

Preheat your oven to 350.  Mix together the beans, tomatoes, jalapenos, corn, and seasonings (jerk seasoning and1/4 tsp salt).  Put that into an 8×8 pan you have oiled lightly.

In another bowl mix together the gf flour mix, the cornmeal, sugar, baking powder, and other 1/4 tsp salt.  Add in the coconut milk and the oil and mix together, being careful not to over mix.  Spread the cornmeal topping over the beans.  Bake for about 40 minutes or until slightly golden brown and the middle is done.

I liked mine topped with a little Cashew Cheeze Sauce.  But then again I’m pretty much putting that on everything these days!

This recipe is being added to Amee’s Savory Dish’s Fit and Fabulous Friday #22!  So glad to join the party!

 

Advertisements

One response to this post.

  1. Thank you for sharing this recipe on Fit and Fabulous Fridays! I love getting new gf recipes to try! Great to find you and I hope that you come back and post soon! 🙂

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: