For 3 Portions:
1-2 Galic gloves
1 Cup of cooked Black Beans or Borlotti, Kidney Beans…
3/4 Cup of fresh Corn
Butternut Pumpkin Slices
10 green or black Olives, quartered
1 yellow bell pepper, diced
1 Tbsp. Oil
a few pieces Jalapeño, chopped (I took pickled ones)
1/2 Cup of Soymilk
1/4 Cup of Tomato Passata
1/4 Cup of Water
3-4 Tsp. Cashew Cream or Almond Cream
1 Tsp. Mustard
3 Tsp. dry Yeast
Preheat the oven to 230°C/465F
Chop the Onion, Garlic and bell Pepper and cook them for a few minutes on a medium high heat in a pan with the Oil.
Mix in a bowl: the cooked Beans, Corn, Olives, Jalapeños, Salt, Pepper and the cooked Onion, Garlic and bell Pepper.
Make about 0.5 centimeter thick slices from the Pumpkin.
Now make layers in a ovenproof form. Start with the Mix in the bowl, then the Pumpkin slices. Salt and Pepper every Pumpkin layer. (I had two layers of each).
At the end you mix all the ingredients of the Cream layer in a little bowl or blender. Poor the Cream over the last layer.
Cover the Casserole with aluminum foil and bake it for about 45 minutes, then an other 10 minutes without the foil for a nice crust.
Tip: Next time I will take red Bell Peppers and Black Beans for the contrast. But the mix of these ingredients blended so well….very tasty and very creamy.