Earlier this week I made a simple pot of black beans (spicy 'cause that's how I like them) and wanted to serve them along side of something out of the ordinary. Having a look in the pantry I spotted a container of organic cream of rice. I was going for a polenta/cornbread texture and ended up with cheezy rice that sort of resembled polenta. Topped with beans and cashew pepper cheeze sauce really pulled it together deliciously.

cream of rice

3 c. vegetable stock

1 c. cream of rice

2 TB vegan butter (I use EB)

Bring stock to a slow boil then whisk in the cream of rice. Cook for 1-2 minutes and then add the butter. If too thick add more stock. In greased 8x8 nonstick pan spread the rice evenly. Use 1/2 - 1 TB olive oil on top to help smooth it out. Bake in 400-degree oven until golden brown and set.

spicy black beans

1 can organic low sodium black beans, drained

5 oz. of Rotel, spice meter to your taste

½ c. sun-dried tomato paste

diced onion

diced cilantro

spices to taste: cumin, chili powder, pinch of raw cocoa powder

Combine and simmer until mixture thickens.

cashew pepper cheeze sauce

3/4 c. raw cashew pieces, crushed

1/2 c. water

3 TB nutritional yeast

1/4 tsp. apple cider vinegar

1/2 tsp. sea salt

1/4 c. total of minced red bell and yellow bell pepper

Combine and blend until smooth and creamy.

Serve a rice square with hot beans and cheeze sauce over it.