tamale-inspired bowl with pinto and black beans

This tamale-inspired dish is made with cooled polenta, which is much easier to prepare than the traditional corn husk encased filled masa dough.

Prepared logs of organic polenta are now readily available eerywhere and make this meal ready for the table in less than 30 minutes. If, however, you want to make your own polenta, simply cook it and cool it on a baking sheet spread to about 1-inch thick. Once cooled, slice as needed.

The polenta roll (or log) is sliced and sauteed lightly. It is then topped with a combination of black beans, pinto beans, fire-roasted tomatoes and vegan cheese. Because vegan cheese melts easier on the stove-top than in the oven, there is no need to bake this dish and thus makes it even speedier. 

The beans are a bit spicy and a bit piquant. Add some vegan sour cream, salsa fresca, cilantro and more fresno pepper, if you wish.

This meal was a hit with the family and the cook. Not much beats a quick, easy meal that also happens to be delicious. 

And if you need a fast and equally fabulous Salsa Fresca recipe, there is one in my upcoming cookbook, Everyday Vegan Eats, which hits bookstores in a matter of weeks!

TAMALE-INSPIRED BOWL WITH BEANS PRINTER-FRIENDLY RECIPE

If you haven't entered, yet, to win Robin Robertson's updated Vegan Planet cookbook, your days are few, so get to it!

I am linking to these recipe parties: The blogs hosting Healthy Vegan Fridays are Suzanne at Hello Veggie, Anna at Herbivore Triathlete, and Kimmy at Rock My Vegan Socks.  

The blog hosting Gluten-Free Fridays is Vegetarian Mamma.

I’ve also decided to submit this dish to What I Ate Wednesday hosted by Peas and Crayons.

blt salad with quick croutons

(Vegan) bacon, lettuce and tomato sandwiches are a staple in our home. In fact, it never fails: while making the weekly menu and calling out for requests, someone will unfailingly offer BLT as an option. Making vegan bacon at home is a snap (and the recipe in my upcoming cookbook, Everyday Vegan Eats, is a great one), but unlike the rest of my family, I like new and varied things to eat.

To satisfy the BLT-lovers at home and my need for variety, I came up with a BLT Salad. In this dish the “B” stands for Beans. Before I lose your interest, the beans are prepared in much the same way that vegan bacon is prepared, with smoke, salt and sass. Since I chose to use beans instead of vegan bacon, and while the smoke and salt was satisfying as far as flavor goes, replacing the crunch that a crispy vegan bacon offers, was in order.

And that crunch is contributed by croutons. Not only are croutons made from bread (replacing the sandwich component), but since they are sautéed, they are ready quickly and offer the much needed crunch.

The rest was easy: tomato, lettuce and a quick mayo-based dressing.

Let me end this post by saying that the perfect BLT bite of this salad contains lettuce, tomato, crouton and smoky beans. Just like a wonderful BLT.

I couldn't resist posting another picture from my upcoming cookbook Everyday Vegan Eats.

This is one of my all-time favorite meals: Pasta Primavera with Alfredo Sauce. Creamy sauce tossed with spring and summer veggies and pasta. I've loved this dish since the first time my brother made it for me when he was executive chef at a quaint restaurant in southern Florida. That wasn't vegan, but this one is, and still just as delectable.

I’ve decided to submit this dish to What I Ate Wednesday hosted by Peas and Crayons since, well, it will be Wednesday soon enough!