Substantial Mix-n-Match Salad
Mango (Passion-less) Sorbet
Mushy Peas
Post-Race Protein Shake
Sticky Rice with Mango
Chocolate-Dipped Things
Baked Polenta Fries
Easy Apple Tarts
Orange-Soy Seitan Tenders with Polish Pimped Mashed Potatoes & red kale
Bring 4 Cups Vegetable Broth to a boil. Reduce heat and slowly whisk in 1 Cup coarse polenta. Continue whisking 5 minutes, then replace whisk with a wooden spoon. Stir until spoon can stand & polenta comes away from sides of pan. Stir in 2 tablespoons of softened Earth Balance and season with salt & pepper. Spread the mixture over the base of a pizza tray. Brush the polenta with oil and bake at 300* for 15 minutes. Remove from the oven and top it.
Ours had:
Artichoke Tapenade (artichokes, olive & sunflower oil, green olive, key lime, vinegar, salt & yummy spices)
1 Can Black Beans (drained, rinsed, tossed with 2 tablespoons Sriracha sauce)
1/2 C Vegan Mozzarella, grated
1 Roma Tomato, sliced
We've been digging some simple desserts lately. For Christmas, some friends generously got us into the fruit-of-the-month club from Harry and David, which is such a treat. Here, you see an orange, and below is some grapefruit, and just today we received a box of juicy plums.
Dreena wrote an article for VegNews (#52) and shared three recipes. This one is delicious & a snap to make!
You Need: polenta tube, olive oil, fine cornmeal, sea salt, fresh rosemary (I used thyme)
How To: preheat oven 450*, line baking sheet w/parchment paper. Cut polenta in half lengthwise, and slice 1/3 inch thick. Toss polenta in olive oil, dredge in cornmeal, sprinkle with salt & herb. Bake for 30 minutes, turning once or twice until lightly browned.
My Sauce: Sriracha Hot Chili Sauce, Mandarin Oranges (drained and mashed), Tofutti Better Than Cream Cheese.
This has that addictive snacking quality -- perfect for parties or beside an Amy's burger. Here you see what a half tube of polenta produced -- I'll make the balance this weekend for Art.
We had quite a bit of the Polenta Tamale Pie left from last night, so with a few basic ingredients (taco shells, carrots, tomatoes, & lettuce) I made tacos. As my husband says, "You've got one here." The PTP tasted best the next day. I had to snicker a little - it reminds me of sourdough...you know how you're supposed to keep some of the old each time you make more? Well, with this, it's the black beans. First I made the black bean soup, then I used some of the soup to make the Polenta Tamale Pie, and then used some of the PTP in the tacos. How's that for using left-overs?! I love the saying "Waste Not, Want Not."
Ingredients:
*Ground soy meat (I used Smart Ground)
*2 cups salsa (I used Chachies)
* 1 can black beans rinsed (I used some of my left over black bean soup)
*Half can vegetable broth
*1 1 lb. roll prepared polenta (sliced in 1/3" thick rounds)
*Grated "cheese"
*cayenne pepper, ground cumin, and safflower oil for sauteing
Directions:
Saute soy meat in a bit of safflower oil for around 5 minutes or until heated through. Add salsa, black beans, broth, cayenne, cumin, and simmer until mixture thickens.
Oil 9"x9" glass baking dish. Place approximately 1/3 of polenta in bottom of dish. Cover with 1/3 of soy meat mixture and then 1/3 of the cheese. Repeat layering (I ended up with 2 layers of each). Bake for 40 minutes @ 350F.
I got this recipe at vegweb.com from Sara. This dish is filling and satisfying - we liked it.
