"Kashi" Mayan Harvest Bake

I love Kashi. I love Kashi's Mayan Harvest Bake. I do not love paying $5.00 for a frozen dinner (the best frozen dinner that I have ever eaten). Solution: Make it myself. I browsed the internet and noticed some copy cat recipes for this frozen dinner, and I was inspired to take on the copy cat task myself. I just wasn't satisfied with what I was finding. Many of the recipes were missing very important key ingredients that are listed on the back of the box for this dinner. The major ingredients are Amaranth Polenta, Kashi's Pilaf (I purchased this directly from Kashi since my grocer doesn't carry this product), Plantains, Black Beans, Kale, Ancho Chile Sauce and Pepitas (toasted and salted pumpkin seeds). I give the final results two thumbs up. The ingredient list and a picture of the box can be found on Kashi's website... here.
Everything is made separately and then mixed or layered before it is put into the oven to bake.

Amaranth Polenta

• 1 cup amaranth
• 3 cups water
• 1/3 cup chopped onion
• 1 clove chopped garlic
• 1 tsp. sesame seeds
• 1 tsp. ancho chili powder
• 1/4 cup chopped fresh cilantro

Bring all ingredients, except for the cilantro, to a boil. Reduce to a simmer and cook covered for 25-30 minutes, or until all of the water is absorbed. Save the cilantro for the final preparation.

Kashi Pilaf

• 1 1/4 cups Kashi Pilaf
• 2 1/2 cups water

1. Bring the water to a boil and add the pilaf. Cook over medium heat, either covered or uncovered, for 25 minutes or until all the water is absorbed.

Ancho Chile Sauce

• 2-3 dried ancho chilies, re-hydrated and seeds removed (I used a New Mexico chile and a Pasilla chile along with 2 chipotle peppers in adobo sauce, because that's all I had)
• 3/4 of a 15 ounce can of tomato sauce
• 1/2 of a small can of tomato paste
• 1 large clove of garlic
• 1/2 of an onion
• 1/4 cup of honey
• 1-2 tbs. of olive oil
• 8-12 ounces of chicken or vegetable broth
• 1/4-1/2 cup of cilantro
• 1 tbs. of ancho chili powder
• 1 tsp. of sesame seeds
• salt and pepper to taste

Blend all ingredients in a food processor or blender until emulsified. If the sauce is too thick, add more broth.

Plantains

• 2 very ripe plantains (black on the outside)
• 1/4-1/2 cup of flour or cornstarch
• oil for frying

Cut the plantains into thirds and then cut each piece lengthwise into four pieces (12 from each plantain). Coat each piece in the flour and then pan fry until golden brown. I sprinkled them with a little salt when finished cooking them.

Sweet Potatoes

• 2 sweet potatoes, peeled and diced into 1/2 inch cubes
• oil

Lightly coat the sweet potatoes with oil and oven roast for about 40 minutes at 350 degrees, or until cooked through.

Kale

Finely chop about 1/4-1/3 bunch of kale.

Black Beans

One can of black beans, drained and rinsed.

Pepitas (Pumpkin Seeds)

1/2 cup toasted and salted pumpkin seeds. This can be done by spraying a frying pan with oil, adding the seeds and stirring over medium heat until toasted, being careful not to burn the seeds. Lightly season with salt when they are finished cooking.

Preparation

1. Combine the amaranth polenta and the Kashi pilaf together. Add the cilantro. Layer on the bottom of a 9x13 baking dish.
2. Layer the chopped kale onto the polenta/pilaf mixture.
3. Layer the black beans onto the kale.
4. Layer the sweet potatoes onto the black beans.
5. Pour the ancho sauce over the entire dish (Not all of the sauce has to be used, but does add a lot of flavor. You'll probably add more after it has finished cooking).
6. Lay the fried plantains over the sauce.
7. Sprinkle the entire dish with the pepitas.
8. Bake in a pre-heated 375 degree oven for 25-30 minutes.

There is quite a bit of preparation that goes into making this dish. It was well worth it in my opinion. I will definitely be making this again. This makes quite a few servings, maybe 8-10. I took the leftovers and put them in the freezer to make my own frozen dinners.