Serving Size: 4

Ingredients:

• 2 red onions, chopped
• 1 & 1/2 lb. mixed mushrooms,cleaned and chopped
• 8 ounces prepared chestnuts, chopped
• 3 tablespoons olive oil
• salt and pepper to taste
• 5-8 sage leaves, chopped
• 2 tablespoons tamari
• 2 tablespoons agave
• salt and pepper to taste
• 1 cup polenta cornmeal
• 4 cups water
• pinch salt

Directions:

1. To make the polenta, cook the  cornmeal in 4 cups water with 2 tablespoons of olive oil and a pinch of salt.
2. Cook the polenta, carefully stirring as it thickens the bubbles will spatter and can burn.
3. When the polenta is thick, remove from the heat and pour into a baking dish or form.
4. Mince the sage leaves.
5. Saute the chopped onion in the oil in a large frying pan.
6. Add the chopped mushrooms and saute.
7. Add the sage leaves tamari and agave.
8. Perhaps a splash of water is needed as well.
9. Add the chopped chestnuts and mix well.
10. Slice or cut the polenta into individual servings.
11. Serve the mushroom, chestnut mixture over the polenta, garnish with a few sage leaves.

Yield: 6 servings

Ingredients:

• 1 cup polenta
• 4 cups water
• pinch salt
• 6 apples
• 1/4 cup sugar
• 1 tablespoon + 1 splash lemon juice
• 1 tablespoon vegan margarine
• 1/2 cup apple cider or apple juice
• pinch salt
• 1/2 cup soy cream
• vegan cheddar to grate on top (optional)

Directions:

to make the polenta:

1. Bring the water with the pinch of salt to a boil.
2. Add the polenta (cornmeal) and stir.
3. Cook the polenta stirring until it thickens. Be careful of spattering boiling polenta as it can burn and hurt you.
4. When the polenta has become very thick, remove from the heat and pour into a casserole dish.
5. Cool in the refrigerator to harden.

to make the apple sauce:

1. Slice the apples thinly, into a bowl of water with splash of lemon juice.
2. In a saucepan, heat the lemon juice and sugar until the sugar has dissolved and has begun to turn a lovely amber color.
3. Remove from the heat and add the vegan margarine, swirl the pan to mix the bubbling mixture evenly.
4. 
Return to the heat add the cider or apple juice and a pinch of salt.
5. When the mixture begins to boil, add the apples.
6. Simmer until the apples become soft.
7. Add the 1/2 cup of soy cream and boil for about 2 minutes until the sauce thickens.

Serve slices of polenta topped with the apple sauce.
Alternatively, grate some soy cheese on top and bake until the cheese is melted.

Notes:

inspired by http://www.motherthyme.com/2011/08/polenta-with-caramelized-apples.html

Serving Size: 4

Ingredients:

for the polenta:

• 1 cup yellow cornmeal
• 1 teaspoon thyme
• 4 cups lightly salted water
• 4 ounces vegan soy cheese cut in small cubes

for the apples:

• 2 apples, cleaned, cord and sliced
• 1/ s lemon, juiced
• 1-2 tablespoons sugar, agave, rice or maple syrup
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1 cup water
• 1 teaspoon cornstarch
• 1 cup vegan cream cheese
• 1/4 cup walnuts, chopped and toasted

Directions:

for the polenta:

1. Bring the lightly salted water to a boil and add the cornmeal.
2. Stir vigorously while the cornmeal cooks and thickens. Be careful of spatters as it becomes thick, they can burn. When the polenta (cornmeal) has become thick, remove from the heat, add the thyme and extra salt if you feel it is needed.
3. Stir in the soy cheese pieces and pour into a baking dish to cool and become hardened. (Optionally, you can place into individual bowls and serve right away semi-liquid with the apples and cream cheese.

for the apples:

1. Prepare the apples and slice them into a saucepan with 1 cup of water and the lemon juice.
2. Add the sugar and spices and cook.
3. Mix the cornstarch with 1-2 tablespoons of water to form a paste.
4. Add the cornstarch to the apples and stir.
5. Remove from the heat when the liquid has thickened and become clear.

If you have placed the polenta in a baking dish, slice individual slices, squares or round pieces for each person.
Serve the polenta with the apples on top and a dollop of vegan cream cheese.
Garnish with walnut pieces sprinkled on top, and possibly dusted with some cinnamon.

License this image

Ingredients:

for the cornmeal mush:

• 1 cup yellow cornmeal
• 1 cup cold water
• 3 cups boiling water
• pinch salt

for the blackcurrant syrup:

• 3/4 cup blackcurrants, washed
• 1/2 cup sugar
• 2 cups water

for the breakfast:

• 1 tablespoon light cooking oil

License this image

Directions:

to make the polenta:

1. Bring a large pot with 3 cups of water to oil.
2. Oil a casserole dish, or the container you wish to put the cornmeal in.
3. Add the salt so that it comes to a boil more quickly.
4. In a small bowl, add the 1 cup of cold water to the cornmeal and mix.
5. Add the cornmeal to the boiling water and stir.
6. Be careful while stirring as the cornmeal bubbles and sputters, this can burn.
7. When the cornmeal has thickened, about 5 minutes of cooking, pour it into the prepared dish and refrigerate over night.

to make the syrup:

1. Place the berries in a small saucepan.
2. Add the sugar and water and bring to a gentle boil.
3. Stir the berries and mash them with the back of the spoon.
4. Once cooked, remove from the heat.
5. Pour though a fine non-reactive sieve and strain.
6. This will make about 1 to 1 & 1/2 cups of syrup.

to make the breakfast:

1. The next morning, heat the oil in a frying pan.
2. Cut the cornmeal in slices or pieces and lightly fry on both sides.
3. Once browned and crispy, remove from the frying pan, drain and serve with syrup.

Notes:

This recipe is usually prepared the day before, it can also be used after a 2-3 hour cooling time. This recipe is also tasty as a savory dish with soy cheese grated on the top.

Serving Size: 4

Ingredients:

for the strawberries in balsamic syrup:

• 2 lbs. fresh strawberries, clean, hulled and quartered
• 3-4 tablespoons good balsamic vinegar
• 1/2 cup sugar
• 1 teaspoon freshly ground black pepper

for the waffles:

• 1 & 3/4 cup all-purpose flour
• 1/4 cup polenta
• 1/4 teaspoon salt
• 2 & 1/2 teaspoons baking powder
• 1 tablespoon sugar
• 3 egg replacements
• 1 & 1/2 cup soy milk
• 4 tablespoons soy margarine, melted
• 2 cup berries (any kind)
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• 1 teaspoon corn starch
• nonstick spray

Directions:

to make the strawberries in balsamic sauce:

1. Clean, hull and quarter the strawberries.
2. Add the sugar and balsamic vinegar and gently mix.
3. Allow the juices to draw for at least 1/2 hour or more.
4. Shortly before serving, add the freshly ground black pepper.

to make the waffles:

1. Combine the dry ingredients in a medium-sized bowl.
2. Mix the egg replacements into a second medium-sized bowl and beat until frothy.
3. Drizzle in the soy milk.
4. Add the liquid mixture to the dry ingredients, along with the melted soy margarine.
5. Mix with decisive strokes from the bottom of the bowl, until all the dry ingredients have been moistened.

Notes:

I suggest you make the strawberry sauce before you make the waffles, that way there is enough time for the juices to be drawn from the berries. You could also make it the night before and keep it in the refrigerator.

Serving Size: 4

Ingredients:

• 1 cup polenta (corn meal)
• 4 cups water
• pinch salt
• 1 tablespoon oil
• 2 med. zucchini, sliced
• 2 stalks celery, cut in small pieces
• 1 lg. onion, chopped
• 1 green bell pepper, cut into thin strips
• 1 clove garlic, minced
• 8 ounces mushrooms, sliced
• 2 teaspoons basil, crumbled
• 1 tablespoon oil
• salt and pepper to taste
• pinch sugar
• 2 tomatoes, peeled and chopped
• generous pinch Cajun seasonings

Directions:

To make the polenta:

1. Bring the 4 cups of water, with salt and oil to a boil.
2. When the water is boiling, add the polenta and begin to stir.
3. Be very careful when the polenta comes to a boil as the bursting bubbles can burn.
4. The polenta is ready when the corn meal has absorbed all the water and become thick.
5. Pour the polenta into a greased casserole dish and allow to cool and harden. (at least 1/2 hour to 1 hour).

Meanwhile to make the creole:

1. Heat the oil in a large frying pan.
2. Saute the onion, celery and bell pepper pieces.
3. Add the zucchini and mushrooms and saute until they begin to soften.
4. Add the tomatoes, basil and Cajon seasonings.
5. Taste and further season with salt and pepper.
6. Cut the polenta into squares of individual serving sizes
7. Serve the vegetables over the polenta, garnish with a bit of chopped basil or parsley.

Serving Size: 4

Ingredients:

• 1 container of plain soy yogurt
• 1 tablespoon of raw cashew butter
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract (optional)
• 1 & 3/4 cup all-purpose flour
• 1/4 cup polenta
• 1/4 teaspoon salt
• 2 & 1/2 tsp. baking powder
• 1 tablespoon sugar
• 3 egg replacements
• 1 & 1/2 cup soy milk
• 4 tablespoons soy margarine, melted
• 1 jar pitted cherries in syrup
• 1 teaspoon cinnamon
• 1 tablespoon corn starch
• nonstick spray

Directions:

To make the vegan cream cheese:

1. Place a cheesecloth or other finely woven material in a sieve.
2. Put the soy yogurt in the cheesecloth and allow to drain for 3-4 hours.
3. When the soy yogurt has drained, spoon the condensed yogurt into a small bowl.
4. Add the powdered sugar, cashew butter and vanilla.
5. Mix well.

To make the cherry sauce:

1. Pour a bit of the cherry syrup in a small bowl, to use dissolving the cornstarch.
2. Place the rest of the cherries and syrup in a small sauce pan.
3. Add the cinnamon.
4. Dissolve the cornstarch and add to the cherries in the pan.
5. Heat, stirring until the sauce thickens and becomes clear.
6. Remove from the heat.

To make the waffles:

1. Combine the dry ingredients in a medium-sized bowl.
2. Mix the egg replacements into a second medium-sized bowl and beat until frothy.
3. Drizzle in the soy milk.
4. Add the liquid mixture to the dry ingredients, along with the melted soy margarine.
5. Mix with decisive strokes from the bottom of the bowl, until all the dry ingredients have been moistened.
6. Lightly spray the hot waffle iron on both the top and bottom surfaces with nonstick spray.
7. Add just enough batter to cover the cooking surface-approximately 1/2 cup for a standard waffle (1 cup for a Belgian waffle).
8. Cook for 2 to 3 minutes, depending on your waffle iron. Don’t over-bake- you want it crisp and brown but not too dark.
9. It’s okay to peek.
10. Place the cherry sauce on the waffles and the cream cheese on the side, enjoy.

Notes:

You can also use Soyatoo or other vegan whipping cream instead of the vegan cream cheese.

Yield: 8 waffles

Ingredients:

for the waffles:

• 1 & 3/4 cups all-purpose flour
• 1/4 cup polenta or corn meal
• 1/4 tsp. salt
• 2 & 1/2 tsp. baking powder
• 1/2 Tbs. sugar
• 3 egg replacements
• 1 & 1/2 cups soy milk
• 7 Tbs. soy margarine, melted
• 2-3 Tbs, fresh herbs, chopped

for the sauce

• 1/2 cup soy yogurt
• 1 Tbs. Italian salad dressing herbs
• 1/2 cup mixed fresh herbs, chopped
• 1 tsp. agave syrup or sweetener
• lemon juice

Directions:

To make the waffle batter:

1. Combine the dry ingredients in a medium-sized bowl.
2. Mix the egg replacements into a second medium-sized bowl and beat until frothy.
3. Drizzle in the soy milk.
4. Add the liquid mixture to the dry ingredients, along with the melted soy margarine.
5. Mix with decisive strokes from the bottom of the bowl, until all the dry ingredients have been moistened.

To make the sauce:

1. Chop the mixed herbs. (I used thyme, fennel, parsley, chives and lemon balm).
2. Place the soy yogurt in a bowl.
3. Add the seasonings, lemon juice and sweetener.
4. Add the herbs and season to taste with salt and pepper.

To make the waffles:

1. Lightly spray the hot waffle iron on both the top and bottom surfaces with nonstick spray.
2. Add just enough batter to cover the cooking surface-approximately 1/2 cup for a standard waffle (1 cup for a Belgian waffle).
3. Cook for 2 to 3 minutes, depending on your waffle iron. Don’t over-bake – you want it crisp and brown but not too dark.
4. It’s okay to peek.
5. Place the herb sauce on the waffles and enjoy.

They don’t very often have vegan recipes, so when I saw this one, I was thrilled. It’s lovely and what a great idea, to make polenta croutons. The recipe is by Tony Tobin, who has his own restaurant and often appears on TV. The recipe is quick and easy to make, tastes great and has good directions. Here’s the link, hope you enjoy:
http://www.bbc.co.uk/food/recipes/database/greenbeansaladwithpo_72022.shtml

Yield: 8

Ingredients:

• 1 & 3/4 cup all-purpose flour
• 1/4 cup polenta
• 1/4 teaspoon salt
• 2 &1/2 teaspoons baking powder
• 1 tablespoon sugar
• 3 egg replacements
• 1 & 1/2 cup soy milk
• 4 tablespoon soy margarine, melted
• 2 cup berries (any kind)
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• 1 teaspoon corn starch
• nonstick spray

Directions:

To make the waffle batter:

1. Combine the dry ingredients in a medium-sized bowl.
2. Mix the egg replacements into a second medium-sized bowl and beat until frothy.
3. Drizzle in the soy milk.
4. Add the liquid mixture to the dry ingredients, along with the melted soy margarine.
5. Mix with decisive strokes from the bottom of the bowl, until all the dry ingredients have been moistened.

To make the berry sauce:

1. Place the mixed berries in a saucepan.
2. Add the water, sugar, cornstarch and cinnamon.
3. Stir well to dissolve the cornstarch.
4. Place on a low heat to simmer until the berries soften and the sauce thickens.

To make the waffles:

1. Lightly spray the hot waffle iron on both the top and bottom surfaces with nonstick spray.
2. Add just enough batter to cover the cooking surface-approximately 1/2 cup for a standard waffle (1 cup for a Belgian waffle).
3. Cook for 2 to 3 minutes, depending on your waffle iron. Don’t over-bake – you want it crisp and brown but not too dark.
4. It’s okay to peek.
5. Place the berry sauce on the waffles and enjoy.

Notes:

adapted from http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=199075