Cajun Crémeux

“Creamy Cajun Bowl” adapted from Fiber Fueled

Cajun Bowl Topping serves 4

Ingredients

1 1/4 cup veggie broth, divided
1 yellow onion, diced
1 green bell pepper, diced
4 stalks of celery, diced
3 large carrots, diced
14.5oz can of petit diced tomatoes
1lb bag frozen green beans
2 14.5oz cans red kidney beans, drained and rinsed
14.5oz can fire roasted corn, drained
3/4 cup raw cashews
1 cup veggie broth
Cajun spice (I use Slap Ya Mama)
Juice of half of a small - medium lemon
Optional - chopped parsley to serve

Directions

Put cashews soaking in a glass dish or measuring cup with very hot water.

In Dutch oven, heat 1/4 cup of veggie broth. Add onion, bell pepper, celery, carrots, and tomatoes with a hefty pinch of salt and cook for about 15 minutes, until veggies are soft and reduced.

Stir in green beans, kidney beans, and corn. Sprinkle with cajun spice (to preference). Bring back up to a strong simmer for another 5 to 10 minutes.

Meanwhile, drain cashews and add them to a blender along with lemon juice, 1 cup veggie broth, and 1/2 Tbsp Cajun season (or to taste). Purée until creamy.

Pour cashew cream into pot, reduce heat to medium low, and simmer together, stirring occasionally to allow flavors to meld. Taste and adjust seasoning to preference, adding more cajun spice for saltiness and spice, more lemon juice for acidity. Turn to low while you make the polenta grits.

Polenta Grits - Seves 2 (best when fresh, does not keep)

1 1/2 cups unsweetened plant milk
1/2 cup veggie broth
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 Tbsp nutritional yeast
1/2 cup yellow corn polenta (I like Bob's Red Mill)

Heat all ingredients minus the polenta in a medium saucepan over medium low heat. When it just starts to steam, add polenta and whisk to combine. Whisk constantly until thick and creamy. Divide among two bowls and top with creamy Cajun veggies and fresh chopped parsley (optional).

Bon Appetit!