Day 245 Tempeh and Creamy Polenta

Tempeh and Creamy Polenta

1 Cup Dry Polenta
2 Cups Veggie Stock
1 Cup Soy Milk
1 Cup Onions, chopped
3 Cloves Garlic, minced
1/2 Cup Fresh Basil, chopped
5 Ounces Tempeh, chopped
Salt and Pepper to taste

Ingredients

1.  In a sauce pan, add veggie stock and soy milk, and bring to a boil.

2.  Gradually add the polenta, stirring constantly with a whisk.

3.  Reduce heat to medium and cook till thickened. Add the remaining ingredients and simmer 10 more minutes.

Goes well with salad.

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Day 69 Polenta and Vegetable Bake

Polenta and Vegetable Bake

2 Tablespoons Olive Oil

1 Medium Eggplant, diced

1 Zucchini, diced

1/2 Teaspoon Salt

1/2 Teaspoon Black Pepper, freshly ground

1/2 Cup Water

10 Ounces Baby Spinach

1 1/2 Cups Marinara Sauce (See Day 57)

1/2 Cup Basil, chopped

14 Ounces Polenta (See Day 59)

1 1/2 Cups Vegan Mozzarella, shredded

1.  Preheat oven to 450F. Coat a 9 by 13 inch baking pan with oil.  

Sauteed Vegetables

2.  Heat olive oil in a large skillet over medium heat.  Add eggplant, zucchini, salt and pepper an cook, stirring occasionally until the vegetables are tender and beginning to brown.  Add water and spinach; cover and cook until wilted, about 3 minutes.  Stir to mix in.  Add the marinara sauce to the vegetables and heat through, 2 minutes.  Remove from heat and stir in basil.

Polenta lined pan

3.  Cut polenta to fit in a single layer in the prepared baking pan.  Sprinkle with 3/4 cup of cheese, top with the vegetable mixture and sprinkle with the remaining 3/4 cup cheese.  Bake until bubbling and the cheese is melted, about 15 minutes.  Let stand 5 minutes before serving.

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Day 59 Oven Baked Polenta

Day 59 Oven Baked Polenta

10 Cups Water
2 Cups Dry Polenta (corn grits)
2 Teaspoons Sea Salt
1/4 Nutritional Yeast
6 - 12 Cloves Garlic, minced

1.  Preheat oven to 350 F.  Put the water in a large oven proof Dutch Oven and bring it to a boil over high heat.  Whisk in the polenta and salt.  Cover the pot and put it in the oven.

After 30 minutes of baking

2.  Bake for about 30 minutes until it has thickened some.  Stir in the nutritional yeast and garlic.  Continue baking for another 20 minutes, or until the mixture is thick and creamy.

After adding garlic and nutritional yeast and baking for 20 more minutes

3.  Pour into oiled dishes of whatever shape you want and let it harden in the refrigerator.  When firm, you can slice it.  It will keep for about 1 week in the refrigerator.  I separated the polenta into two dishes.  After hardening, I wrapped the loaf shaped polenta in foil and froze.

Goes well with Sauteed Vegetables.

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Day 26 Polenta with Beans and Pesto

Polenta with Beans and Pesto

Beans
3 Small Carrots, chopped
1 Sweet Onion, chopped
1/2 Cup Mushrooms
Salt and Pepper to taste
1/4 Turmeric
1/3 Cup Vegetable Broth

Onions and carrots ready to cook

Place broth in skillet.  Add carrots and onion.  Cook until soft.  Add mushrooms and beans.  Cook on medium until all ingredients are hot.  Add the spices.  Cover and cook on low until the broth is absorbed.

Beans and veggies ready to serve

Pesto
3 Cups Basil
1 Cup Arugula
1/4 Cup Walnuts
1/4 Nutritional Yeast
3 Garlic Cloves
Juice of 1 Lemon
Salt and Pepper to taste
1/2 Cup Walnut Oil

Add all ingredients to the foods processor.  Pulse a few times.  With the motor running, stream the oil into the processor.  Mix until all ingredients are well incorporated.

To serve, cut a slice of warm polenta in half.  Top with the bean mixture, then with the pesto.  Refrigerate any left over pesto.

Pesto ready to process

Pesto ready to serve

Goes well 2013 Pouilly Fuisse

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