In 2011, Vegetarian Times Reader Recipe Contest, asked for “wow—holiday-style, pull-out-all-the-stops, everyone-goes-back-for-seconds wow”.
Sweet potato enchiladas, mushrooms stuffed with sun-dried tomato and spinach, a Quorn bourguignon and a saffron rice stuffed eggplant topped the charts, and our very own Bauman College grad, Rhee Lightner took third place with her Mini Mango and Black Bean Casserole.
Congratulations Rhee!
Mini Mango and Black Bean Casseroles
Serves 6
When longtime vegetarian Rhee Lightner cooks for her omnivorous family, her goal is “to make food that is so delicious they don’t even think about what they’re eating.” She came up with this dish on a cold, rainy day when she wanted to eat “something sustaining, comforting—and wholesome‚ and the idea of making a nontraditional dish for the holidays appealed to me.”
Polenta
- 2 13.5-oz. cans full-fat coconut milk
- 1 cup polenta
- 1/4 cup chopped fresh cilantro
- 2 Tbs. Bragg nutritional yeast
- 3 cloves garlic, minced (1 Tbs.)
- 3/4 tsp. salt
- 1/2 tsp. crushed red pepper
- 1/2 tsp. ground cumin
Mole
- 1 15-oz. can diced tomatoes
- 1 Tbs. minced unsweetened chocolate
- 1 Tbs. raisins, finely chopped
- 2 tsp. honey
- 1 clove garlic, minced (1 tsp.)
- 1 tsp. crushed red pepper
- 1/4 tsp. cinnamon powder
Casseroles
- 1 tsp. olive oil, plus more for ramekins and polenta
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1 15-oz. can organic black beans, rinsed and drained
- 1/4 cup chopped toasted almonds
- 1/4 cup chopped fresh cilantro
- 2 tsp. lime juice
- 3/4 cup diced fresh mango
- 6 slices Vegan Cheddar Cheese
- 2 Tbs. dried cilantro
1. To make Polenta: Bring 2 cups coconut milk, 1 cup water, and remaining ingredients to a boil in saucepan. Reduce heat to medium-low, and simmer 20 minutes, or until thick.
2. Coat 9-inch round cake pan with cooking spray. Smooth Polenta mixture into prepared pan. Refrigerate overnight.
3. To make Mole: Simmer all ingredients in saucepan over medium-low heat 3 minutes, or until sauce is smooth.
4. To assemble Casseroles: Heat oil in saucepan over medium heat. Add onion and bell pepper, and cook 5 minutes. Add black beans, almonds, fresh cilantro, lime juice, and Mole. Fold in mango.
5. Preheat oven to broil. Brush 6 1-cup ramekins with oil, and place on baking sheet. Scoop 1/3 cup black bean mixture into each ramekin.
6. Unmold Polenta from cake pan, and cut into 6 rounds with 3-inch round cutter. Sauté Polenta rounds in oil in medium skillet until browned on both sides. Place Polenta rounds over bean mixture in ramekins, top with cheese, and sprinkle with dried cilantro. Broil 3 to 5 minutes, or until cheese is melted.
PER CASSEROLE: 380 CAL; 10 G PROT; 19 G TOTAL FAT (4 G SAT FAT); 45 G CARB; 0 MG CHOL; 617 MG SOD; 9 G FIBER; 10 G SUGARS
Find Rhee’s recipe and all the winners at https://www.vegetariantimes.com/recipes/mini-mango-and-black-bean-casseroles