2 small or 1 large carrot, chopped
1/2 teaspoon oregano
1/2 teaspoon cumin seeds, toasted and cracked (or just under 1/2 teaspoon ground cumin)
1/2 teaspoon coriander seeds, toasted and cracked (or under 1/2 teaspoon ground coriander)
1 jalapeno, diced
1 (15 ounce) can black beans, rinsed and drained (or about 1 1/2 cups cooked dried black beans)
12 ounces chunky salsa
2 ounces tempeh, diced, optional
2 cups water
1 cup fine yellow corn meal
2 teaspoons chili powder
1. Preheat oven to 400 degrees F. Saute carrots in vinegar or whatever you usually use, along with the oregano, cumin, and coriander. Add the jalapeno and the beans, stirring and cooking about 3 min, then add salsa and reduce heat to a simmer. Brown tempeh, if using.
2. While the bean mixture is simmering, bring 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. Don't force all the corn meal into the batter if it looks done with less.
3. Remove cornmeal 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.
4. Spread all of the bean mixture (or as much as reaonably fits in your pan) onto the corn batter. Top with remaining 1/2 the batter, kind of like a top and bottom crust. Bake for 30 minutes, or until the top corn meal batter is pretty firmly set.
Garnish, if desired, with fresh tomatoes, cilantro, scallions, hot sauce, etc.
Source of recipe: I made this up night before last, and I'm just finishing the leftovers. It was delicious and simple.'