Feast-like meal discovery

I know, I know… I skipped a week… But don’t worry, you’ll get it all.
This week was awesome (at least for me it was) ! SO, we had ‘Life-Giving Spinach Polenta Lasagna’, a nice salad with tahini dressing, and the very popular zucchini and banana muffins/cake/bread (menoum!). 

SPINACH POLENTA LASAGNA (taken from “Vegan on Shoestring #2” by the People’s Potato (PP) Collective, with personal notes. By the way, you can get the PP Collective Cookbook at the PP kitchen or at the Frigo-vert)

INGREDIENTS (C =cup, T =Tablespoon, t =teaspoon)

  • 3 C polenta (which I made… here’s another recipe you’ll need)
  • 2 bags of spinach (600g), washed and roughly chopped
  • 1½ C chick peas, cooked (or more)
  • 2 C mushrooms, sliced
  • 2-2½ T olive oil
  • 1 bay leaf
  • 2 T fresh basil, roughly chopped 
  • 2 garlic cloves, minced
  • 800mL canned diced tomatoes, with juices
  • nutritional yeast, to taste
  • salt and pepper, to taste
    + my personal touch
  • 2 C zucchini, cubed (or so… 😉 )
  • Rosemary, to taste
  • Sage, to taste

DIRECTIONS

  1. Preheat oven to 400°F. Add chickpeas to cooked polenta while hot. Spread the polenta evenly in a 13″x19″ baking pan.
  2. In a saucepan, sauté garlic and bayleaf over medium-high heat in 1 T olive oil. Add tomatoes, rosemary, and salt & pepper and cook for 15 min. Remove bay leaf and set aside. (You can also let it simmer while you prepare the rest of the ingredients)
  3. Sauté spinach in ½ T olive oil in frying pan until is has wilted and set aside (I added leek to fry with)
  4. Sauté mushrooms and zucchinis in ½-1 T olive oil with sage until mushrooms browned and set aside. (I mixed it with the tomato sauce)
  5. Cover polenta with a layer of spinach, mushrooms & zucchinis (if not already mix with the tomato sauce), then spoon a generous layer of tomato sauce over the top. Sprinkle chopped basil.
  6. Cover pan with foil (or not) and bake for 20-25 min until heated through (the sauce will boil on the side). For a cheesy flavor, sprinkle nutritional yeast over the top before serving.

BASIC POLENTA (also from “Vegan on a Shoestring #2)

INGREDIENTS (yields 1L, approximately 4 C)

  • 6 C vegetable stock
  • 2 t salt (which for me are optional, keeping in mind that stock usually have too much salt already)
  • 1¾ C yellow cornmeal
  • 3 T olive oil
  • ¼ C nutritional yeast

DIRECTIONS

  1. Bring 6 C of stock to a boil in a heavy large sauce pan. Add 2 t salt. Gradually whisk in the cornmeal. (gradually is important because you don`t want to be stock with chunks of uncooked cornmeal but rather a nice & even mixture)
  2. Reduce the heat to low and cook until mixture thickens and the cornmeal is tender, stirring often, about 15 min.
  3. Turn off the heat. Add the olive oil and nutritional yeast. Stir until well incorporated.

The Famous ZUCCHINI & BANANA MUFFINS/BREAD/CAKE

This recipe I didn’t know anything about. I had this suggestion by a volunteer so I checked it out on internet and found many recipes with alternatives to choose from. And while making it, I realized I needed to alter the recipe – too much sugar and oil, as you could have guessed. You were many to asked for the recipe so I guess it was a success! 🙂 

INGREDIENTS

  • 1 large very ripe banana, mashed (½ to 1C of mached banana)
  • ¼ C vegetable oil (you may need less)
  • ¾ C sugar (depending on the amount of banana: the more banana, the less sugar is needed – I only use ⅓ C)
  • 2 t vanilla extract
  • 1 zucchini, grated (= about 1 C. You can use up to 2 C with the same recipe)
  • 1½ C all-purpose flour
  • 1 t cinnamon
  • ¼ t allspice or nutmeg
  • ¾ t baking soda
  • ¾ t salt

You can also pimp them with:

  • ½ C walnuts, chopped
  • ½ C raisins

DIRECTIONS

  1. Preheat oven to 350°F and grease muffin/bread/13″x9″ pan.
  2. Mix the mashed banana, oil, sugar, and vanilla together.
  3. Stir in the shredded zucchini
  4. Add flour, cinnamon, nutmeg/allspice, baking soda, and salt. Combine.
  5. *Stir in the walnuts and/or raisins, if you chose to add those
  6. Scoop into muffin tins ¾ full and cook for 20-22 min. *For bread, cook for 90 min. *For 13″x9″ pan, cook approximately 45 min. To know if your baking is reading, you can use a toothpick and pick it in the middle of your baking product. If cooked, it should came out dry

Voilà! Hope you’ll have fun!

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