As the leaves start to turn and the weather cools down, it's time to start thinking about hearty vegan meals and delicious autumn dishes. If you're looking for a vegan main dish recipe that makes the most of the season's fresh produce, then Lois's Autumn Garden Main Dish might be just what you need. As Lois writes, "This is a yummy vegan way to use those red or green fall peppers, onions, and tomatoes that are still available in the garden or market." With its combination of savory vegetables and flavorful spices, this dish is sure to be a hit at any fall gathering. Make cornmeal mush as follows:
2 3/4 cups distilled water
1 cup cornmeal (fresh ground or purchased)
1 cup cold distilled water
2 tablespoons flaxseed oil
Cayenne pepper (dash or to taste)
Celtic sea salt (dash or to taste)
Bring 2 3/4 cups water to a boil in a saucepan. Combine cornmeal with 1-cup of cold water. Gradually add cornmeal mixture to the boiling water, stirring constantly. Reduce heat and cook until mixture thickens, stirring frequently. When done, set aside to cool slightly. Then add 2 tablespoons flaxseed oil, cayenne pepper and Celtic sea salt to taste.
Now prepare the topping:
1 tablespoon extra virgin olive oil
1 red or green pepper (chopped)
1 onion (chopped)
1 clove of garlic (minced)
1 medium ripe tomato (chopped)
Lightly sauté in extra virgin olive oil, a chopped green or red pepper, a chopped onion, and a clove of garlic, minced. Don't cook for very long. The pepper should not turn to a dull color. Chop a fresh ripe tomato and add to the sautéed vegetables in a bowl. Serve the vegetables over the cornmeal mush. Excellent! ENJOY!