Yum and yum. That is all you need to know. That and it is vegan. It tastes sorta-kinda-maybe like huevos rancheros but it doesn’t even matter because it is straight up delicious. This is one of those recipes that makes me so glad I became vegan (for however long I decide) because I don’t know that I would have come across it had Jen not known how much I love brunch and bought me “Vegan Brunch” by Isa Chandra Moskowitz.
There is something magically delicious about warm polenta made with veggie broth and a sauce that begins with whole spices that makes me look forward to Sunday brunch in a whole new way. I can go on and on but seriously, who cares? Make it – you won’t regret it!
Oh, and we also make our own tortilla’s on the regular in our house so we make them with this and it is just amazing. If you didn’t buy Maseca for the yummy cupcakes last week this would be a great time to do so. That and a tortilla press. This is the one we use. I want a bigger one. The flour lasts forever, the tortillas are so easy to make, they taste 5 million times better than anything you will buy at the store, and they are vegan. Nuff said.
Polenta Rancheros from “Vegan Brunch” by Isa Chandra Moskowitz
For the rancheros sauce and beans:
- 2t cumin seeds
- 2t coriander seeds
- 2T oil (we use olive)
- 1 large yellow onion, diced medium (you don’t have to be too precise as it all gets blended together)
- 2 serrano peppers, seeded and chopped (if you are not into spice I still say go for it. We have made this sauce once without these peppers and once with. They bring a surprisingly awesome amount of flavor to the sauce with very little heat)
- 4 garlic cloves chopped
- 1 -15oz can of tomato sauce
- ½ t salt (I left this out just cuz we eat enough salt)
- 1t pure maple syrup (I am spoiled as all get out because T-dogg makes ours every year thus we have an endless supply of magic)
- 2 – 15oz cans of black beans
For the soft polenta:
- 5C veggie broth (we use Rapunzel – it’s our hands down fav)
- ½ t salt (again I left this out cuz our broth has plenty of salt)
- 1C polenta cornmeal (we use Bob’s Redmill)
- 2T olive oil
Garnish (all optional):
- chopped green onions
- chopped radishes
- basically anything that tastes yummy with Mexican is welcome here
She says to start with the beans and sauce. I however decided I like to get the polenta going first so it is just done and out of the way…
- bring broth to boil
- add polenta slowly whisking as you pout
- add olive oil and lower heat to simmer
- let cook 12 minutes, stirring often
- turn off heat, cover and let sit for 10 more minutes stirring occasionally
Now that you have that rocking and rolling it is sauce time – YUM…
- preheat large, heavy-bottomed pan, preferably cast iron, over medium heat
- dry toast the seeds for about 2 minutes, stirring frequently, until they are fragrant and a few shades darker (just be careful not to burn them)
- raise heat to medium high, add oil, onions, peppers, and garlic and sauté for about 10 minutes, until onion is browned. Your kitchen will smell amazing at this point
- transfer this mixture to a blender or food processor and blend until smooth. I am blessed with a Vitamix Super 5000 that came along with T-dogg. If you use a regular blender just be careful as we know the heat will make the lid want to pop off so be sure to let a little heat out every few seconds.
- Return sauce to pan, add beans and let it all cook for about 5 more minutes til everything is heated through.
Done and done. To serve, place the bean mixture in a bowl, creating a well that you can then dump your yummy polenta into. Top it up and enjoy.
What’s your favorite brunch? Please send recipes – PLEASE?!