Polenta with Vegan Meat Balls

Serves: 4

Cook Lentil

2/3 cup green lentil, washed and drained
2 cups water

Add lentil and water to a saucepan, bring the water to a boil, reduce the heat, simmer until they are tender, about 25 minutes.

Yields: 2 cup cooked lentil

Flax Egg

1 tbsp flaxseed meal
2 and 1/2 tbsp water

Mix flaxseed meal with water and keep it for 5 minutes.

Saute onion and garlic

1 tbsp olive oil
1/3 cup onion / shallot, chopped
1 and 1/2 tbsp garlic, chopped

Heat the skillet over medium heat, once the skillet is hot, add olive oil, shallot and garlic, saute for 6 minutes or until golden brown, remove from the heat and turn off the stove.

Process

2 cup cooked and cooled green lentil
1 and 1/2 tbsp dried italian seasonings
1/4 cup fresh parsley
1 tbsp tomato paste
6 tbsp vegan parmesan cheese
1/2 tsp salt
1/2 tsp black pepper powder
1 tsp olive oil

To a food processor, add cooked and cooled lentil, flax egg, dried italian seasoning, parsley, tomato paste, vegan parmesan cheese, salt, black pepper powder, sauted shallots and garlic and olive oil.

Pulse until combined, but not pureed, leaving a little texture.

1 tbsp coconut flour / oat flour (optional)

The texture should be dough-like. If the mixture is too wet, add coconut flour or oat flour.

Use a tablespoon to scoop out 2 tablespoons amount of dough and carefully form into balls. The mixture is moldable but fragile. If it cracks, moisten your finger with a little water to help reform / bind them. Repeat until meatballs are formed. Arrange them on baking sheet.

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

1 tbsp olive oil

Heat olive oil in a iron griddle over medium heat, once the oil is hot, add half of the meatballs, brown for 5 minutes or until golden brown, using a spoon roll the balls around to cook evenly on all sides. As they are done cooking, transfer to your prepared baking sheet.

1 tbsp olive oil

Repeat the process, adding olive oil to the skillet and saute the remaining meat balls, transfer to the prepared baking sheet.

Bake in the pre-heated oven for 10 to 15 minutes. Remove meatballs from oven and let to cool slightly - they will firm up longer they are cooled.

Source: minimalistbaker
Taste Note: Tastes AWESOME

Meatballs with Marinara Sauce

1 bottle marinara sauce
vegan meat balls

Heat marinara sauce, when it starts to boil, reduce the heat to low, add meat balls, allow it to simmer for 10 minutes in low.

Polenta

1 and 1/4 cup cornmeal, fine ground
1 cup water

Mix cornmeal with 1 cup of water and set aside.

2 cups unsweetened coconut milk
3 cups water
1 tbsp coconut oil
1/4 tsp turmeric powder
1 and 1/4 tsp salt

In a medium saucepan, combine coconut milk, water, coconut oil, turmeric powder, salt. Bring to a boil. Reduce the heat to low and slowly whisk in the cornmeal paste. Simmer stirring frequently until the mixture is smooth, tender and creamy, about 20 minutes.

Garlicky Greens

2 tbsp olive oil
1/2 tsp red chili flakes
4 cloves garlic, chopped
2 bunch kale - kale stems and leaves chopped and kept separately
1/2 cup water
1 tsp salt

Heat olive oil in a pan, add garlic and red chili flakes and saute in low for a minute.

If adding Kale, add kale stems, 1/4 water, cook for 5 minutes in medium flame.

Add salt, mix well.

Then kale leaves, 1/4 water, close the pan and cook for 5 more minutes.

Yields: kale yields 4 cups, dandelion green yields 2 cups

To Serve

Serve meatballs over polenta with garlicky greens and marinara sauce.

Taste Note: The polenta, marinara sauce and meatballs, all tasted awesome. I used dandelion greens and it was bitter when we eat for dinner, which was immediately after I prepared, but when we had it for lunch, the bitterness reduced and it tasted awesome.
Idea Source: Had this combination in Veggie Grill. Trying my version of it.

Vegan Cajun Tofu with Creamy Grits and Garlicky Greens

Serves: 4

Cajun Seasoning

1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp ground black pepper
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp red chili flakes

Mix everything.

Cajun Tofu

14 ounces firm tofu
1 and 1/2 tbsp cajun seasoning

Remove as much water as possible by slightly squeezing the tofu with both hands. Cover both sides with paper towel, keep a plate on top and keep few canned food on top and leave it for 15 minutes

Horizontally slice the tofu into 3 large blocks,

Add cajun seasoning and mix well and keep marinate for 1 to 3 hours before cooking. I marinated only for 1 hour.

Apply oil on iron griddle, cook each side for 5 minutes in medium flake. Chop into pieces

Each servings got 2.72 ounces of tofu.

Grit

1 and 1/4 cup cornmeal, fine ground
1 cup water

Mix cornmeal with 1 cup of water and set aside.

2 cups unsweetened coconut milk
3 cups water
1 tbsp coconut oil
1/4 tsp turmeric powder
1 and 1/4 tsp salt

In a medium saucepan, combine coconut milk, water, coconut oil, turmeric powder, salt. Bring to a boil. Reduce the heat to low and slowly whisk in the cornmeal paste. Simmer stirring frequently until the mixture is smooth, tender and creamy, about 20 minutes.

Yields: 5 cups

Garlicky Greens

2 tbsp olive oil
1/2 tsp red chili flakes
4 cloves garlic, chopped
2 bunch kale / dandelion greens - kale stems and leaves chopped and kept separately
1/2 cup water
1 tsp salt

Heat olive oil in a pan, add garlic and red chili flakes and saute in low for a minute.

If adding Kale, add kale stems, 1/4 water, cook for 5 minutes in medium flame.

Add salt, mix well.

Then kale leaves, 1/4 water, close the pan and cook for 5 more minutes.

Yields: 4 cups

Serve

Serve grits with tofu and greens.

Source: rabbitandwolves
Taste Note: Tastes AWESOME. While eating we mixed grits with kale and had it, it was so very very awesome. The tofu tasted unbelievably awesome.

Polenta with Garlicky Greens

Serves: 4

Garlicky Greens

1 tbsp olive oil
1 tbsp garlic cloves, chopped
1/2 tsp red chili flakes

2 bunches swiss chard or bok choy (about 3 and 1/2 pounds), stems and leaves chopped and kept separately
3/4 tsp salt
1/3 cup water

1/4 cup raisin (MUST)

Heat oil in a pan, add garlic, red chili flakes, saute in low for 2 minutes.

Add stems, salt, water and cook for 5 minutes in medium flame.

Add leaves, close the pan and cook for 5 more minutes.

Stir in raisins and set aside.

Polenta

1 and 1/4 cup cornmeal, fine ground
1 cup water

Mix cornmeal with 1 cup of water and set aside.

2 cups unsweetened coconut milk
3 cups water
1 Tbsp olive oil
1/2 tsp turmeric powder
1 and 1/4 tsp salt

In a medium saucepan, combine water, coconut milk, olive oil, turmeric powder, salt. Bring to a boil. Reduce the heat to low and slowly whisk in the cornmeal paste. Simmer stirring frequently, until the mixture is smooth, tender and creamy, about 20 minutes.

To Serve

1/4 cup toasted pine nuts (1 tbsp / serving)

Spoon polenta in 4 serving bowls, top with swiss chard mixture and sprinkle with toasted pine nuts.

Source: geniuskitchen
Taste Note: Tastes AWESOME

Charred Okra and Tomato Saute Over Grits

Serves: 4

Beans

3/4 cup chickpeas (DO NOT use 1 cup)

Overnight soak chickpeas in water.

1/2 tsp salt
3 cups water

Cook chickpeas in Instant pot, manual mode in High pressure for 20 minutes and let the pressure release naturally.

Grits

1 and 1/4 cup cornmeal, fine ground
1 cup water

Mix cornmeal with 1 cup of water and set aside.

2 cups unsweetened coconut milk
3 cups water
1 tbsp coconut oil
1/4 tsp turmeric powder
1 and 1/4 tsp salt

In a medium saucepan, combine coconut milk, water, coconut oil, turmeric powder, salt. Bring to a boil. Reduce the heat to low and slowly whisk in the cornmeal paste. Simmer stirring frequently, until the mixture is smooth, tender and creamy, about 20 minutes.

Vegetables

1 tbsp coconut oil
1.75 pounds okra

Wash okra and dry them completely with paper towel and cut okra into 1/2" pieces.

1 tbsp coconut oil
1 cup onion, chopped
1 tbsp garlic, chopped
1 green bell pepper, chopped (it came to 2 cups)

1 cup corn
1/4 cup water

1 cup tomato, chopped
1/2 cup green onion, thinly sliced (2 green onions, I got 1/4 cup white parts and 1/4 cup green parts)
1 and 1/4 tsp red chili flakes
1 and 1/2 tsp salt

Heat oil in a pan, WHEN THE PAN IS HOT, add okra and cook for 6 minutes in high flame or 10 minutes in medium or high flame (I did 10 minutes in medium flame once and 10 minutes in high flame 2nd time, loved 10 minutes in high flame version, but its hard to wash the dish and the house became very smoky even with fan running), shake the pan every 2 minutes to let the okra brown evenly. Remove okra from the pan and set aside.

*** Okra is cooked at high heat to prevent it from getting slimy. Make sure your pan is hot!

Using the same pan add oil, turn the heat to medium, add onion, garlic, bell pepper and cook for 5 minutes.

Add corn, water, mix, cover and cook for 5 minutes.

Add tomatoes, green onion and red chili flakes, salt, cooked chickpeas, cook until tomatoes soften, about 5 minutes in medium flame.

Add okra back to the pan and mix well cook for 2 minutes and turn off the stove.

Yields: 7 cups charred okra and tomato saute

Serve over grits.

Source: dorastable
Taste Note: Tastes AWESOME

Savory Polenta

1/2 cup cornmeal, fine ground
1/2 cup water

Mix cornmeal with water to make it like a paste, without any lumps.

1 tbsp coconut oil
1/2 tsp black urad dal
1 tsp channa dal

1/2 tsp mustard seeds
asafetida

2 tbsp cashew nuts, chopped
1/2 cup onion, chopped
3 serrano pepper, finely chopped

curry leaves

1 tsp ginger, grated

1/2 cup carrots, finely chopped ( 1 large or 2 small )
1/2 cup beans, finely chopped (13 beans)
1/2 cup cauliflower, chopped
1/4 cup peas
1/4 tsp turmeric powder

1/2 cup potato, chopped (1 extra small potato)
1/2 cup tomato, chopped

1 tsp salt
1/4 tsp ground black pepper, if its not spicy enough

2 cup water

1 cup plain unsweetened coconut milk

3 ounces spinach, chopped (optional)

2 tbsp cilantro leaves, chopped

Heat oil in a pan, add urad dal, channa dal, toast it till it becomes light brown, add mustard seeds, when it starts to splutter, add asafetida, cashew nuts, onion, serrano peppers, curry leaves, ginger, saute for 3 minutes in medium flame.

Add carrot, beans, cauliflower, peas, turmeric powder fry for 2 more minutes.

Add potato, tomato, salt, water, coconut milk and allow it to boil. Once it starts to boil, reduce the heat to medium, cook for 5 minutes and  then simmer in low.

Add cornmeal paste and cook for 20 minutes in low. Add spinach in last 3 minutes, increase the heat to medium. Stir often.

Switch off the pan, after 20 minutes, garnish with cilantro leaves.

Tastes Note: Tastes AWESOME
Yields : 4 and 1/2 cups

Breakfast Polenta

Serves: 2

1 cup water
1 cup unsweetened coconut milk
2 tsp coconut oil
1/2 tsp salt

1/2 cup cornmeal, fine ground
1/2 cup water

Mix cornmeal with water in hand to make it a paste.

In a medium saucepan, combine, water, coconut milk, coconut oil, salt, bring to a boil. Reduce the heat to low and slowly whisk in the cornmeal paste. Simmer stirring frequently, until the mixture is smooth, tender and creamy, about 20 minutes.

Remove from the heat and divide the polenta in 2 servings bowls.

Yields: 3/4 cup per serving

2 tbsp currants / serving
2 medjool dates, coarsely chopped / serving
1/8 tsp ground cinnamon / serving
1/8 tsp ground nutmeg / serving
2 tbsp chopped walnuts / serving
1/2 tsp fresh ginger, grated / serving

Add the above topping and serve.

Source: wholefoodsmarket
Taste Note: Tastes AWESOME

Mediterranean Vegetable Ragout with Coconut Milk Polenta

Serves: 4

Vegetable Ragout

2 Tbsp olive oil
8 ounce mushrooms, chopped
1 and 1/2 cups onion, chopped
1/2 tsp salt

1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp red pepper flakes
1/2 tsp ground coriander
1/8 tsp ground cinnamon
1/4 tsp black pepper powder
3/4 tsp salt
1 tsp garlic, chopped

1 Tbsp balsamic vinegar
2 cups cooked chickpeas (made from 3/4 cup dry chickpeas)
1 and 3/4 cup tomatoes, chopped
4 and 1/2 cup zucchini, chopped (yellow or green or both)

4 and 1/4 cup eggplant, chopped (1 large eggplant)
1 and 1/4 cup red bell pepper chopped (1 red bell pepper)

1/2 cup sun-dried tomatoes, chopped

3/4 cup water

1/4 cup fresh basil, chopped

Heat olive oil in a large sauce pan over medium heat, add mushrooms, onion and salt, cook for 4 minutes.

Add smoked paprika, ground cumin, red pepper flakes, ground coriander, ground cinnamon, black pepper powder, salt and garlic, cook for 2 more minutes.

Add balsamic vinegar, cooked chickpeas, tomatoes, zucchini, eggplant, red bell pepper, sun-dried tomatoes,  water, stir well to combine. Reduce heat to medium low and cover. Cook until vegetables are tender, stirring occasionally for 30 minutes.

Just before serving, stir in fresh basil.

Polenta

2 cups unsweetened coconut milk
3 cups water
1 Tbsp olive oil
1/2 tsp turmeric powder
1 and 1/4 tsp salt

1 and 1/4 cup cornmeal, fine ground

In a medium saucepan, combine water, coconut milk, olive oil, turmeric powder, salt. Bring to a boil. Reduce the heat to low and slowly whisk in the cornmeal. Simmer stirring frequently, until the mixture is smooth, tender and creamy, about 15 to 18 minutes.

Serve the ragout over the cooked warm polenta.

Source: toriavey
Taste Note: Tastes AWESOME