SUNNY GARDEN SAUTÉ WITH POLENTA

SERVES 4 PORTIONS

FOR THE GARDEN SAUTÉ

1 tsp. olive oil

3 shallots, sliced

6 oz. (170 g) green beans, ends trimmed and chopped

1 small head of radicchio, chopped

1/4 lb. (115 g) Swiss chard, chopped

1 lb. (455 g) tomatoes, chopped

1 can (15 oz., or 425 g) white beans, rinsed and drained

1/2 tsp. dried Italian seasoning

1 tsp. salt, or to taste

1/4 tsp. freshly ground black pepper, or to taste

FOR THE POLENTA

3 cups (700 ml) gluten-free vegetable broth

1 cup (140 g) polenta grits (I use Bob’s Red Mill.)

Salt, to taste

NUTRITIONAL VALUES

Calories: 550kcal
Fat: 2.6g (0.5g S.Fat)
Carbs: 103.6g
Protein: 30.6g
Sugar: 8.4g
Sodium: 302mg

METHOD

To make the garden sauté: Warm the olive oil in a large skillet over medium heat. Cook for 2 minutes with the shallots, then add the green beans and cook for 5 minutes, stirring occasionally. (At this point, begin making the polenta.) Sauté the radicchio, Swiss chard, tomatoes, white beans, and Italian seasoning in a skillet until the greens wilt. Season with salt and pepper to taste.

To make the polenta, bring the vegetable broth to a boil in a large pot over medium heat. Stir the polenta into the broth, reduce the heat to medium-low, and cook for 15 to 20 minutes, or until the polenta is soft and creamy. Season with salt and pepper.

Serve the polenta in four bowls, topped with the garden sauté.

STUFFED POLENTA WITH GREEN MOJO

SERVES 4 PORTIONS

FOR FILLING

2 1/2 oz. (75 g) coarse soy chunks (from a health food store)

1 cup (250ml) hot vegetable stock

1 tsp. dried marjoram

1 tsp. dried thyme

1/2 tsp. hot paprika

1/2 tsp. sweet paprika

pinch of dried parsley

pinch of dried oregano

pinch of freshly grated nutmeg

1 tsp. onion powder

sea salt

8 tbsp. olive oil

1 small zucchini

1 red pepper

12 cherry tomatoes

FOR THE POLENTA

3/4 cup (200ml) vegetable stock

3/4 cup (200ml) soy milk, or other plant-based milk

1 1/2 cups (200 g) fine polenta cornmeal

1 tbsp. vegan margarine

freshly ground black pepper

FOR THE MOJO

small bunch of curly parsley

1 tsp. ground cumin

2/3 cup (150ml) extra virgin olive oil

squeeze of lemon juice

NUTRITIONAL VALUES

Calories: 614kcal
Fat: 47.9g (7.4g S.Fat)
Carbs: 45.4g
Protein: 10.2g
Sugar: 20.4g
Sodium: 607mg

METHOD

To make the filling, place the soy chunks in a bowl and cover with stock for 5 minutes. Drain in a colander and set aside to cool slightly. Squeeze out as much liquid as you can with your hands.

Combine the marjoram, thyme, hot and sweet paprika, parsley, oregano, nutmeg, onion powder, and salt in a small bowl. Add the olive oil and stir to combine to form a paste. Spread this paste over the soy chunks and combine with your hands. Place aside.

Bring the stock and soy milk to a boil in a large saucepan to make the polenta. Add the polenta and continue to stir until the mixture is smooth. Add the margarine and mix well. Turn off the heat, cover, and set aside for 10 minutes to allow the polenta to swell.

Meanwhile, preheat the oven to 180°C/350°F. To finish preparing the filling, heat 2 tablespoons olive oil in a pan over high heat and sauté the soy chunks. Set aside and let cool. Cut the zucchini in half, then into thin slices. Remove the seeds from the pepper and cut it into cubes.

Season the polenta liberally, then divide it among four 16in (40cm) squares of foil and spread it out slightly. Place one-quarter of the vegetables, tomatoes, and soy chunks on top of each. Drizzle with the last 2 tablespoons of oil. Close each piece of foil to form a packet or roll, with the polenta folded up over the filling and no air escaping. Place the packets on a baking sheet and bake for 30 minutes in the centre of the oven.

In the meantime, make the mojo sauce. Chop the parsley coarsely. Purée the parsley, cumin, oil, lemon juice, and a pinch of salt in a food processor until smooth. Put the polenta packets and the mojo in a bag.

CREAMY BERRY-FULL POLENTA

SERVES 4 PORTIONS

2 cups (470 ml) unsweetened non-dairy milk

1 cup (235 ml) water

1 cup (140 g) polenta grits

1/4 cup (60 ml) maple syrup

Pinch of salt

1 cup (145 g) fresh blueberries

1 cup (140 g) fresh blackberries

2 tbsp. (30 ml) water

1/4 cup (60 ml) Simple Cashew Cream (optional)

NUTRITIONAL VALUES

Calories: 273kcal
Fat: 1.6g (0g S.Fat)
Carbs: 61.6g
Protein: 3.7g
Sugar: 25.7g
Sodium: 94mg

METHOD

Bring the non-dairy milk and water to a boil in a large pot over medium-high heat. Adjust the heat to medium- low and stir in the polenta grits. Cook for 18 to 20 minutes, covered but vented, stirring occasionally, or until the polenta is creamy. Add the maple syrup and season with salt to taste. Keep warm in the oven until ready to serve.

Warm the blueberries, blackberries, and water in a small saucepan over medium heat while the polenta is cooking. Bring to a boil, then reduce to a medium-low heat and cook for 10 minutes, or until the berries begin to break down. If the berries aren't breaking apart, lightly mash them.

Divide the creamy polenta among four bowls and top with some of the berry mixture. If using, spoon 1 tbsp (15 mL) Simple Cashew Cream on top of each bowl and serve warm.

RECIPE NOTES

If you don't have fresh berries, frozen will suffice. Because they retain more water, you may need to cook them for a longer period of time.