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
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.