I know that Summer is here, and baking isn't the most ideal of tasks but... c'mon, sun, I can't just completely abandon my absolute favorite dishes! I vote you make this on a Saturday night, when it's not blazing hot inside/outside your home, and then enjoy it in a well air conditioned room. If not, just eat it in the sun, and try not to sweat too much.
Lentil Bake with Biscuits
adapted from Healthy Exposures
• 1/2 cup uncooked red lentils, rinsed well
• 3 tomatoes, diced
• 1 green onion, diced
• 1 cup red kale, torn into small pieces
• 2 tsp italian seasoning
• 1 tsp chopped garlic
• dash of salt + pepper
• 4 tbsp ground cornmeal
• 4 tbsp whole wheat flour
• 2 tbsp nutritional yeast
• 1.5 tsp baking powder
• 1 cup rice milk (or other milk of choice)
1. Preheat oven to 375F and grease two mini-pie dishes
2. Bring about 2 cups water to a boil, add (rinsed) lentils, cover, lower heat, and watch their simmering while you cook your veggies.
3. Lightly oil a frying pan on medium heat (I use avocado oil) and add onion, saute 'till soft.
4. Sprinkle garlic into pan and let it soften a bit with onion for about 3 minutes, careful not to burn them.
5. Add tomatoes, salt n' pepper and italian seasoning, simmer until most of the tomatoes liquid is absorbed.
6. Add kale to tomatoes, stir and watch it wilt, then cover and remove from heat. Drain lentils and add them to veggie mix.
7. Meanwhile, whisk together bisquit ingredients in a small bowl. Let sit for a few minutes to thicken up.
8. Pour half of your filling into each dish, filling them about half way. Pour bisquit batter over each, covering filling with a nice layer.
9. Bake for 35 minutes, or until crust is golden, cracked, and firm when tapped - no one likes raw cornmeal slop, I promise!