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Polenta with Kale and Mushrooms

This is a simple, warm and filling meal for later winter and early spring when vegetables have not yet sprouted.

2015-03-01-13-33-55

Serving Size: 4

Ingredients:

for the polenta:

  • 1 cup course grained cornmeal (polenta meal)
  • 4 cups water
  • 1 teaspoon salt
  • pinch thyme

for the kale:

  • 1 tablespoon sunflower oil
  • 1 large onion
  • 1 lb. kale, cleaned and chopped
  • salt and pepper
  • dash garlic powder

for the mushrooms:

  • 1 tablespoon sunflower oil
  • 1 medium onion, chopped
  • 8 ounces fresh mushrooms, cleaned and chopped
  • splash tamari or soy sauce

Polenta with Kale and Mushrooms

Directions:

  1. Prepare the kale by cleaning, removing the bog stems and chopping.
  2. Clean and chop the mushrooms
  3. Chop both onions.
  4. Bring a large pot with 4 cups of water to a boil.
  5. Heat 1 tablespoon of oil in a large frying pan.
  6. Add 1 chopped onion and lightly sauté.
  7. Add the chopped mushrooms and cook until soft.
  8. Add the splash of tamari or soy sauce.
  9. Remove from the pan and place in a bowl to await use.
  10. Using the same frying pan, heat the 2nd tablespoon of oil, add the onion to sauté.
  11. Add the chopped kale and cook, turning and stirring so that the kale does not burn, when it is bright green, yet wilted, remove from the heat.
  12. Add the salt, thyme and polenta to the boiling water.
  13. Cook the polenta stirring carefully so that you do not get burned when it bubbles.
  14. When the polenta becomes thick, remove from the heat.
  15. Ladle a generous amount of creamy polenta into a bowl.
  16. Top with kale and then the mushrooms.
  17. We enjoyed this meal with hearty wholegrain bread.
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Asian Slaw Salad with Fava Beans, Cashews and Spicy Peanut Dressing

This was a great salad that tasted as great as it looked. Fava beans are very healthy. Although they take a bit of time to prepare, it is well worth the effort.

Asian slaw salad

Serving Size: 4

Ingredients:

for the salad:

  • 2 cups kale, cleaned, large stems removed and chopped or shredded
  • 2 cups red cabbage shredded
  • 1-2 cups carrots, shredded or cut into matchstick slices
  • 1 red bell pepper, seeded and chopped
  • 1 cup fava beans, blanched and skins removed
  • 3 spring onions, sliced
  • 1/2 cup cashew nut pieces
  • handful coriander chopped, and some as optional garnish

for the dressing:

  • 1/4 cup olive oil
  • 1/4 cup rice, white or fruit vinegar
  • 3 tablespoons maple syrup
  • 1 teaspoon sesame oil
  • 1 tablespoon tamari or light soy sauce
  • 1 tablespoon peanut butter
  • pinch powdered ginger
  • pinch powdered garlic
  • pinch salt
  • dash Tabasco

Asian slaw salad

Directions:

to prepare the salad:

  1. The fava beans will take the longest time to prepare, so begin with them.
  2. Blanch the fava beans , and remove the skins.
  3. Clean the kale, remove the large stem and julienne or shred.
  4. Slice the red cabbage in thin slices. You can use a sharp knife, or a vegetable peeler.
  5. Peel the carrots and shred or cut into matchstick shapes.
  6. De-seed and cut the red bell pepper.
  7. Slice the spring onions on a diagonal, use all of the white parts, and the light green.
  8. Chop the coriander.
  9. Place all of the salad ingredients in a large salad bowl and lightly toss to mix.

to make the dressing:

  1. Place the peanut butter in a medium small bowl.
  2. Add the vinegar and oils and mix with a fork or small whisk.
  3. Add the tamari, ginger, garlic and maple syrup and mix to blend.
  4. Season to taste with salt and optionally with Tabasco
  5. Shortly before serving drizzle the dressing over the salad and toss to mix.
  6. Sprinkle the cashews on top and some coriander as optional garnish.
  7. Optionally you can put the dressing in a carafe and serve the salad without dressing and each can add the dressing as they wish.
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