Roasted Polenta and Caramelized Onions

 

I absolutely love pot lucks. Any chance I get to cook a vegan dish and, if I'm lucky, open up a dialogue about food makes me a happy camper!

Unfortunately, since law school I have had markedly less time to cook creative pot luck dishes and even less time to photograph and blog them when I do.

Fortunately, this dish is so simple I had time to make it and blog it too!

And let me tell you it is as delicious as it is simple.

I have made a dish similar to this one before and it goes SO FAST at pot lucks! Faster than many of the more intensive or (what I think are) prettier dishes (see: cupcakes!!) and I always get great feedback for it.

Extra Bonus: It is soy and gluten free so it's great fun for friends with all kinds of allergies. Fun for everyone!

It goes a little somethin' like this:

Oven Roasted Polenta with Caramelized Onions
Serves 8 or so as a potluck dish

• 1 "log" pre-formed polenta
• 2 large sweet onions (diced)
• 2 tbsp olive oil
• 1 handful whole basil leaves

Preheat the oven to 425 degrees.

Cut the polenta into 1/8 inch disks.
Coat a large, rectangular baking dish with oil.
Spread the polenta disks out evenly across the bottom of the baking dish.
Put 1 Tbsp of olive oil in a shallow bowl and, using a BBQ brush or similar spreader-tool, evenly coat the tops of the polenta with olive oil and then pop in the oven for about 35-40 minutes or until golden and just crispy.

In the meantime, heat the remaining Tbsp of olive oil (you may need more depending on the type of pan you are using) in a large skillet. Toss in the onions and, over medium heat, begin to caramelize them, stirring occasionally.

It will take at minimum 30 minutes to truly caramelize your onions. I caramelized mine for close to an hour while I did other things. Just keep an eye on them and they will continue to release their delicious and delicate sugars.
 

This dish will not be as tasty if you don't fully caramelize your onions so don't skimp on this!

Usually when I say caramelize I actually mean soften or brown but this time I really mean it!

Caramelize them fully. You won't regret it. They are so so flavorful and I a lot of people don't have the chance to eat fully caramelized onions simply because of the time commitment required.

They will be a hit, I promise.

Anyway, as soon as your onions and polenta are done, pull the polenta out of the oven and spread the onions evenly over the top.

If you are serving the dish immediately, top with fresh basil leaves and serve.

If not, cover the baking dish with tin foil and bring the basil leaves along with you. Right before you serve, top with basil leaves so they have less chance to brown (fast temperature changes brown basil up fast).

Finally, be prepared to be a hit!!

 

Live long and prosper! And use potlucks as a chance to inspire.

Stuffed Bell Peppers (Boyfriend Cooks Me Dinner)

I don't cook dinner every night.

Sometimes, I go out to eat.

And sometimes, people cook for me!

It's so nice anytime anyone goes out of their way to cook a creative vegan meal (or pot luck dish, or snack or baked good) and it's even BETTER when that creative vegan meal is executed by my boyfriend.

Tonights dinner was made completely without my input or knowledge (which is unusual because I'm kinda bossy in the kitchen) and it turned out beautifully.

Although I don't have a solid recipe (that's what happens when I don't cook it!) the gist of the meal was:

• Oven roasted bell peppers
• Isreali cous cous
• Mushrooms
• Tofu
• Mushroom gravy
• Topped with: Heido Ho Chipotle Hazlenut Cheese (Portland Local!)

So so good!

I'm a happy vegan camper :)

Sorry for the lack of recipe! But I just couldn't resist posting this one :)


Live long and prosper. And let others do the cooking sometimes!

Weeknight Mushroom Stroganoff

 

Stroganoff is one of those deeply warming, classic winter dishes, but even in its vegan form it can be time consuming and high in fat and calories.

To make an authentic-tasting vegan stroganoff, I like to use homemade seitan and plenty of tofutti cream cheese/sour cream, a kick of salt and a gob of earth balance. But as per usual, I am on the mission to make my favorite vegan even dishes lighter and healthier without sacrificing taste or the warm fuzzy feeling I get from eating them :)

My lighter take on this stroganoff is easy enough to whip up on a weeknight and doesn't skimp on flavor.

Instead of using dairy-free cream cheese and sour cream, this recipe uses just a touch of soy creamer and spinach to give it that creamy, thick texture that is so satisfying.

It is served over spaghetti squash instead of the traditional semolina pasta and paired with a "three beet salad" :)

Weeknight Mushroom Stroganoff (Serves 2 hungry people)

• 1 Tbsp grapeseed or olive oil
• 12 oz mushrooms (I used baby portabellas but you can also use crimini or button)
• 1 full sweet yellow onion
• 5-6 large cloves of garlic
• 1/4 cup soy creamer (I used Trader Joe's brand!)
• 2 Tbsp cornstarch (dissolved in broth/wine!)
• 1/4 cup veggie broth or white wine
• 1/4 cup soy sauce
• 1/4 cup nutritional yeast
• 1 Tbsp prepared yellow mustard (I used honey mustard)
• 1/2 Tbsp Sriracha or other hot sauce (optional)
• 3 GIANT handfuls of spinach (imprecise measurement; I buy spinach in bulk and never ever measure it. Put it this way: you can't have too much, it will cook down a ton)
• 1/4 cup chopped parsley
• 1/4 cup chopped basil
• 2 tsp curry powder

• 1 medium spaghetti squash

Begin by stabbing your spaghetti squash with a fork 5 or 6 times and sticking it in the microwave. It takes about 12 minutes to cook, rotating every 2 or 3, so I just did it while I was making the rest of the stroganoff. It comes out hot so make sure to give it enough time to cool slightly so you can shred it with a fork.

In a large skillet, saute the garlic, onions and mushrooms in the oil over medium high heat. After about 5-6 minutes, add in the soy creamer, cornstarch, veggie broth/wine, soy sauce, nutritional yeast, and mustard (and hot sauce if you so choose). Reduce heat to low and allow ingredients to simmer, stirring occasionally, for an additional 5-6 minutes.

Finally, add in spinach, fresh herbs and curry powder, stir together, and allow to all cook down for just a minute or two.

Pull the spaghetti squash out of the microwave and cut in half. With a fork, remove the seeds from the center and discard. Then, shred the flesh of the squash over a large bowl. It'll look something like this when you take a fork to it:

Spoon out a portion for each person and top with hot stroganoff! It looks and tastes surprisingly like noodles. Only gluten free, low calorie and high fiber! Woo!



The salad along side this dish was simple mixed greens tossed with beet juice, canned and seasoned beets and fresh beets! Triple beet salad! Full of anti-oxidants. And it will make your pee really red so don't freak out! My step-mom is an advice nurse and people call her all the time with concerns about red urine. The first question she asks them is whether or not they recently ate beets. It's okay, it's good for you ;)

Live long and prosper! And find a way to eat the food you crave, any night of the week!

Ratatouille and Collards over Creamy Polenta

My garden's production level is declining rapidly.

As the days grow shorter and brisker, my lovely fruits and delicate tomatoes shrink back to their pre-spring states and my herbs begin to wither.

The one upside to the start of autumn? Autumn fruits and vegetables!! Unfortunately, most autumn-season fruits require slightly more robust roots (usually in the form of trees) that my garden is just not quite equipped for, but I have been absolutely smitten with the wide and colorful smattering of pears and apples that have cropped up at the farmers market.

But the best part? Eggplant! Squash! Corn! Pumpkin! Potatoes! Alright, so those are multiple parts, but they are all equally exciting and the emergence of cooler weather means a BUNCH of new veggies to cook with.

Eep!

I decided to make a dish that would cram in as many autumn veggies as flexibly as possible: Ratatouille

Isn't it pretty?

And to pair it with? Not rice! Not pasta! Not bread!

POLENTA!! It's like the oatmeal of dinner. I absolutely adore polenta.

The ratatouille is a pretty flexible dish. This version is actually more of a ratatouille niçoise, but there's no need to get too formal.

The main thing that makes a ratatouille and ratatouille is the tomato and herb base, paired with some combination of squash vegetables, garlic, and onions.

I used eggplant, zucchini, bell peppers and carrots, but you could virtually use any type of squash and root vegetable combination.

Beets perhaps?!

Here is a rough recipe (You can cook your polenta according to the directions on the backburner!)

Ratatouille (serves 2)

• 1 Tbsp olive oil
• 1/2 large yellow onion, diced
• 4 big cloves of garlic, minced
• 1 medium eggplant, cubed
• 2 small or 1 large zucchini, cubed
• 4 carrots, chopped or shredded
• 2 bell peppers, cut into strips
• 1/2 - 1 cup vegetable broth
• 2 Tbsp tomato paste
• 1 can diced tomatoes
• 2 fresh tomatoes, chopped
• 3 bay leaves
• 1 large handful fresh basil (chiffonaded)
• 1 tsp oregano
• 1/2 tsp salt

Begin by caramelizing your onion in the olive oil (medium low heat) in a large skillet. After about 6 or 7 minutes, add in the garlic and saute for a few more minutes.

Add the eggplant, zucchini, carrots and bell peppers along with about 1/4 cup vegetable broth. Stir it all together, turn the heat to low and place a top on. Allow to simmer and the veggies to soften for 6-7 minutes.

After the veggies soften a bit, crank up the heat to medium high and add the rest of the ingredients (except the vegetable broth).

Saute all ingredients together for an additional 6-7 minutes, adding vegetable broth if it gets too dry (but you don't want it to be soupy either!)

What I like to do is, while the Ratatouille is cooking, chop your collard greens and then when the Ratatouille is complete, dump it into a big bowl and use the same pan to cook your collards. They only take a few minutes so just cook em' up and serve both the Ratatouille and the Collards over a big ol' bowl of polenta.

A perfect autumn evening meal!

Enjoy!

Live long and prosper! And enjoy autumn's bounty!

Housewarming Party!

Remember that GIANT tomato I posted a picture of?

I turned it into Bruschetta.

Lots and lots of Bruschetta. Along with the mass amount of basil and peaches from Hood River, it was probably the best bruschetta ever.

I had the opportunity to make this bruschetta (as well as hummus, pita chips, chocolate covered strawberries and guacamole) for Colin's housewarming party this past weekend!

He has done an absolutely stunning amount of work on this old house in NE Portland. It truly looks beautiful. Check out his progress (with photos!) on his blog: http://skybridged.wordpress.com/

Anyway, back to the food.

Pretty, huh?

Wait! There's more.

 

 The hummus and lots of fresh veggies.

 

 Chocolate covered strawberries (melted Trader Joe's chocolate chips with about 2 tbsp. of coconut oil in a double boiler and strawberries promptly dipped).

The real show-stopper was the Bruschetta, though. 

It was fresh, well seasoned and so darn pretty!

Told you.

It's super simple too! Best if made with locally grown veggies and fresh baked baguette bread.

Tomato-Peach Bruschetta

• 2-3 cups diced heirloom tomato, (seeds removed)
• 1 large peach, diced
• 3 cloves garlic, finely diced or pushed through a microplane grater
• 1 large handful fresh oregano, finely chopped
• 1 large handful fresh basil, finely chopped + 20 or so whole leaves

Note: Don't worry about over-doing the fresh herbs. When in doubt, do more rather than less, especially if you have a garden full of them :0

• 1/2 Tbsp extra virgin olive oil
• 2 tsp high quality balsamic vinegar (I used a light balsamic, but feel free to use dark too!)
• Salt and fresh ground pepper, to taste
• 1 Baguette, sliced and toasted (I did mine for about 8 minutes at 350 in the oven)
•  Toffuti (or other non-dairy) cream cheese

Mix first five ingredients together.
Stir in olive oil and balsamic and then finish with salt and pepper.

Spread cream cheese on each slice of toasted baguette.
Place a basil leaf on top of the cream cheese and then top with bruschetta mixture!

Be prepared to amaze your friends.

Thanks again to those who came out to the housewarming party!

Live long and prosper. And love your last few weeks of summery garden beauty :)

Biggest Tomato I Have Ever Seen

Something has been steadily growing in my garden for the past several weeks.

I would like to call it a tomato, but really it is more of a tomato-pumpkin hybrid.

I have no idea how or why it decided to grow to such an outrageous extent; maybe it was just happy.

But in case I haven't shared with you already, may I present, the biggest tomato I have ever seen:

 

 

IT IS MASSIVE.

It's so big, I really don't even know what to do with it.

Suggestions are welcome (if I like yours, who knows, maybe you can even get in on some - it's a large enough tomato to feed a small village after all).

I mean, really. What an absurd tomato.

Live long and prosper. And go Timbers!

Simple Seasonal Quinoa Base

 

Quinoa is trendy for a reason. Healthy, filling, versatile, protein packed, gluten free and DELICIOUS, it is by far my favorite grain. It's a wonderful base for all kinds of other dishes and I use it so much that I am always adapting it in different ways.

This particular take on quinoa mixes it with a smorgasbord of simple, seasonal ingredients to form a beautiful base for any meal (leftovers make great lunches too!)

I like mixing veggies and herbs straight in with my grains because the mixture adds flavor, vitamins and allows you to have a bigger portion without the same caloric density :)

I used this base for some baked tofu and sauteed mushrooms and green beans, all drizzled with a simply spicy coconut sauce. It looked roughly (and darkly) like this:

(Sorry for the bad photo quality and Christmas plate - I was hungry!!)

But the point is the quinoa. See how much color and prettiness it adds? Plus it tastes delicious. If you don't believe me you should really try it out for yourself.

Seasonal Quinoa Base

• 2 cups red quinoa
• 2 cups water and 2 cups veggie broth
• 1 head of lettuce, chopped
• 2 large heirloom tomatoes, diced
• 2 large handfuls or basil, chiffonaded
• 2 tbsp nutritional yeast
• 2 tbsp balsamic or other vinaigrette

Bring water, broth and quinoa up to a boil.

Allow to boil for about 15 minutes, and reduce to a simmer until all liquid is absorbed and quinoa is translucent and fluffy.

In a big ol bowl, combine lettuce, tomatoes and basil.

When quinoa is done cooking, toss it right into the bowl and mix it all up.

Add in nutritional yeast and balsamic and toss until combined.

Use as a side dish, base, main dish or lunch. Will stay in the fridge for up to 4 days!

Live long and prosper! And give into the trend that is quinoa!