Nutritional Yeast Polenta Cakes with Savory Black Bean Sauce and Collard Greens
- Prep Time 1:10
- Cook Time 0:25
- Estimated Cost $14.50
- 7 Comments
Fact: Nutritional yeast is good on EVERYTHING. Fact: If you have never tried nutritional yeast before it will initially scare the hell out of you. Fact: There is nothing to fear but fear itself. Fact: Nutritional yeast is delicious. Related Fact: Nutritional yeast is also nutritious.
OK, seriously though— this shit is good!! It is an essential food, or maybe I should say—an essential condiment for vegans and vegetarians alike. Unfortunately, because of it’s oh-so-so mysterious nature (a quality we love in romance, but not so much in our food) everyone is initially extremely reluctant to try this invaluable treat, but they end up asking for seconds and thirds and …..So, in an effort to reassure any novices out there, here is a bit of background information on those freaky little yellow flakes:
Nutritional yeast is deactivated yeast grown on mineral-enriched molasses. It is sold in a powdered form, or in larger flakes, usually found in the bulk foods section of health food stores. With it’s high complete protein content and impressive wealth of B-complex vitamins, nutritional yeast is a very valuable supplement to all types of diets. It is also often enriched with B12, a vitamin essential to red blood cell production and nervous system function. Having a savory, slightly nutty/cheesy taste makes it a popular substitute for Parmesan and other cheeses in vegan dishes .
- 1 cube vegan boullion $1
- 1 bunch collard greens $2
- 1 ½ cups yellow cornmeal $1.50
- 2 cloves garlic Pantry
- 1 can black beans $1
- 1 15-oz. can diced tomatoes $1
- 7 tablespoons nutritional yeast (optional) $8/lb
- olive oil for frying Pantry
Note: Collards can be substituted with any other green, if desired.
Recipe Serves 6
- Polenta Part One Bring 7 cups water to a boil, then add one cube of vegan boullion, let dissolve, and then slowly add 1 ½ cups yellow corn meal, lower to medium heat stirring continuously for 15 minutes, or until polenta is thickened. After polenta is thoroughly cooked, stir in 7 tablespoons of nutritional yeast (if desired) and pour into a 10-inch circular (or equivalent) oiled pan, spread evenly, approximately ½ inch thick. Place in refrigerator and let polenta solidify (about an hour.)
- Black Bean Sauce Simply mix one can of black beans (with juice) and one can of diced tomatoes together over medium heat, add in one teaspoon of cayenne pepper and stir occasionally until hot. Let sit, covered, on low heat while you prep the collards and polenta cakes.
- Collards Chop one bunch of collard greens and mince two cloves garlic. Sauté over medium heat in lightly oiled saucepan until collards are tender.
- Polenta Part Two Cut polenta into 6 slices, remove from pan and fry in lightly oiled saucepan over medium heat until each side is golden brown.
- Serve hot, with collard greens and black bean sauce.