It was nuts trying to please everyone tonight! Promised my husband Polenta ( an Italian dish, where back in the days this was eaten by families who just didn’t have the money. It was cheap to make and filled the belly…Today it’s a gourmet dish 🙂 costing $30.00 a plate in some restaurants!! ) But if you haven`t tried making this dish, you should! Not only is it good it`s so cheap to make!
So I used some fresh garden tomatoes, to make a wonderful fast fresh sauce. threw in some vegan meat I make…here is the recipe to the meat I chopped and threw into the sauce.
Then I cooked some polenta, just follow the instruction on the package. Very easy to make. or you can follow the instruction below…And I topped it with the fresh tomato sauce and sprinkled some Vegan parma_cheeze! Here is the link to the cheeze recipe.
And finally drizzled some wonderful truffle oil to add that nice earthy taste to this beautiful warm dish. But this is optional, don`t fret if you don`t have the truffle oil, you can just drizzle some good olive oil on top.
- For firm polenta use 4 cups water; for 1 cup of corn meal…..I add my cornmeal when my water is cold. this helps not to clump…Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
- Turn heat to very ow heat Cook for at least 60 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking, always keeping it covered. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish. If need to cook longer!!
- For firm polenta, lightly butter with a vegan butter, or olive oil a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons vegan butter or olive oil to pot and stir well. Serve immediately top with sauce and vegan parma cheeze.
As for my daughter, she wanted plantain for dinner, so I whipped that up for her!
Cut up some fresh garden tomatoes, thew then in a pan and added a can white Lima beans, that I washed and rinsed, added some salt and pepper, a small chili, some Canadian maple and a few drops of liquid smoke.
This didn’t t take long, for I wanted to keep the tomatoes nice and fresh, just enough that they broke down a bit, and the beans were canned so they really didn`t need to be cooked. So it really only took about 10 min on a med high to high heat, to make this dish.
So meanwhile while the tomato and bean dish was cooking, I cut the plantain into four parts , smashed them down and threw them into a cast iron pan that I drizzled some coconut oil .
Sprinkled some salt and pepper and topped with green onions. Into the oven they went on a high heat 500F. Do keep an eye on them, for they don`t take long to cook.
Flip them over now and then till they get a nice golden colour to them. Place your bean and tomato on a nice dish and top with your beautiful golden plantain. Drizzle with some cilantro oil.
I myself who eats raw wanted a nice fresh raw dish of course :D. So I made a nice fresh salsa, Easy to make and oh so good.
You will need:
1/2 a red pepper chopped
1 to 2 large tomatoes chopped
1/2 onion chopped
A large handful of cilantro chopped
1/2 large green cayenne pepper
1 tablespoon maple syrup
juice of 1/2 lime
salt and pepper to taste
Top with 1/2 avocado and drizzle cilantro oil
this makes and serves 3 or serves one raw vegan 😛
Hope you enjoyed these recipes, because we really enjoyed our dinner 🙂