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I added about 2 oz of diced, browned tempeh to my version of

I added about 2 oz of diced, browned tempeh to my version of comes together with Water, Fine Yellow Corn Meal, Salt, Chili Powder, and Black Beans Rinsed And Drained. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 cup
• 1 cup
• Dash Salt
• 2 tsp
• 1 can
• 12 oz
• 1
• 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

   (or just under 1/2 tsp ground cumin)

2. 2

   2 small or 1 large carrot, chopped prepare spices and then sautee carrots in vinegar or whatever you usually use, along with the spices. add the jalapeno and the beans, stirring and cooking about 3 min, then add salsa and reduce heat to a simmer. while the bean mixture is simmering, bring 2c water to boil with dash of salt. a little at a time, sprinkle the corn meal into the boiling water, stirring constantly to avoid lumps. continue sprinkling and stirring until you have a thick porridge resembling grits or cream of wheat (ymmv with the amount of corn meal this takes -- don't force all the corn meal into the batter if it looks done with less). remove batter from heat and stir in chili powder. the bean mixture should be just about cooked now -- if carrots are tender, remove bean mixture from heat. spread 1/2 the corn meal mixture into the bottom of a large loaf pan or small baking dish. spread all of the bean mixture (or as much as reaonably fits in your pan) onto the corn batter. top with remaining half of the batter, kind of like a top and bottom crust. bake at 400 f for 30 min or until the top corn meal batter is pretty firmly set. garnish, if desired, with fresh tomatoes, cilantro, scallions, hot sauce, etc.