I am pretty certain that this dish has never actually been served in Mexico.
I am also pretty certain that most Mexicans, do not know what a kugel is. (It’s a kind of Jewish casserole).
And it’s a fair bet that I might be the first one in the world to put those 2 words together. My Mom always said that I’m special like that.
Happy Mother’s Day to my Mommy!!!
OK, so the original recipe for this came again from the good folks at the Physician’s Committee for Responsible Medicine, where it was called “Mexican Corn Pie”. It looked good, but I wanted more protein and so subbed the corn for beans, although it still does contain corn meal. The original recipe can be found HERE.
My recipe follows:
Mexican Kugel (parve)
2 cups cooked brown rice
1 large onion, chopped
2 large garlic cloves, crushed
1 red bell pepper, seeded and diced
2 cups cooked or canned beans (I used white because that’s what I had but actually think pinto or black would be prettier)
1 long green spicy chile pepper, minced
1 cup cornmeal
1 teaspoon salt
1 teaspoon ground cumin
2 tablespoons nutritional yeast (optional)
2 cups almond milk (or any other milk you wish to use)
1 T oil to saute veggies or you can water-saute
Preheat oven to 180C and lightly oil a 9 x 13 regtangular pan.
Saute onion, garlic, and bell pepper and chile pepper. While those are cooking, put rice in a large bowl. Add in beans, cornmeal, salt, cumin, nutritional yeast (if using), and almond milk. Add sauted veggies and stir until all is combined. Bake for 45 minutes until firm.
Ole Gavult!
