Vegan

Creamy Polenta with White Beans and Roasted Broccoli Recipe

INGREDIENTS:

For the polenta:

  • 2 cups water

  • 3/4 teaspoon salt

  • 1/2 cup yellow polenta

For the roasted broccoli: 

  • 4 cups chopped broccoli

  • 2 tablespoons olive oil

  • 1/2 teaspoon sea salt

For the white beans:

  • 1 cup white beans, homemade or canned, drained and rinsed

  • 3 tablespoons olive oil

  • 1 tablespoon nutritional yeast

  • 1 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • Pinch of salt

For the chili oil:

  • 1/4 cup olive oil

  • 2 teaspoons chili flakes

PREPARATION:

  1. Make the polenta: Bring the water and salt for the polenta to a boil over medium heat in a 2-quart saucepan. Once it's boiling, add the polenta and whisk until the polenta is fully incorporated.

    Lower the heat (as low as it can go) and cook the polenta for 20 to 25 minutes, stirring every 5 to 10 minutes with a whisk to break up any clumps.

  2. Roast the broccoli: Heat your oven to 425˚F. Arrange the chopped broccoli on a rimmed baking sheet and toss with the 2 tablespoons of olive oil and salt. Roast until the broccoli is tender and beginning to char, about 15 to 20 minutes.

  3. Make the bean puree: While the polenta and broccoli are cooking, combine the drained beans with the olive oil, nutritional yeast, garlic powder, onion powder, and salt in the bowl of a food processor or in a high speed blender. Puree until smooth, adding a few tablespoons of water as needed to help smooth it out.

    When the polenta is done cooking, stir the bean puree into the polenta.

  4. Make the chili oil: Heat the oil in a small skillet. Add the chili flakes, remove from the heat, and let it rest until ready to serve. (You can make this ahead of time!)

  5. Assemble the bowls: Divide the polenta among four bowls. Top with the broccoli and a drizzle of the chili oil.

Sesame Cucumber Salad Recipe

INGREDIENTS:

  • 2 medium sized cucumbers (about 1 lb total)

  • 1/2 teaspoon salt

  • 2 teaspoons toasted (dark) sesame oil

  • 2 Tbsp seasoned rice vinegar

  • 6 basil leaves, thinly sliced (optional)

  • 1/2 teaspoon red chili flakes

  • 2 teaspoons toasted sesame seeds (optional)

PREPARATION:

  1. Peel the cucumbers. Cut them into quarters, lengthwise. (If the seeds are bitter, scrape out the seeds and discard.) Cut the cucumbers again, crosswise, into 1/2-inch thick pieces.

  2. Place cucumbers into a serving bowl. Sprinkle with salt. Toss with sesame oil, seasoned rice vinegar, basil (if using), and chili flakes. Sprinkle with toasted sesame seeds if using.

Simple Sautéed Bok Choy

INGREDIENTS:

  • 2 garlic cloves, minced

  • 2 tablespoons vegetable oil

  • 1 teaspoon freshly grated ginger

  • ¼ teaspoon red pepper flakes

  • 2 medium size bunches or 1 large bunch of bok choy, cleaned ends trimmed and cut on the bias into 1-inch pieces

  • 1 tablespoon of soy sauce (use tamari for gluten free)

  • 1 tablespoon of water

  • ¼ teaspoon toasted sesame oil

  • ¼ cup roasted almonds

  • Salt (optional)

PREPARATION:

  1. In a large frying pan with a tight fitting lid, heat the vegetable oil until shimmering. 

  2. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.

  3. Add the bok choy, and using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute.

  4. Add the soy sauce and water, cover and cook until steam accumulates, about 1 minute.

  5. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.

  6. Turn off the heat, stir in the sesame oil, and season with salt if desired.

  7. Serve it over rice with the almonds sprinkled on top.

Roasted Rutabaga with Maple Syrup and Thyme

INGREDIENTS:

  • 1 large or 2 small rutabaga

  • 2 tablespoons olive oil

  • 3 tablespoons maple syrup (see notes)

  • salt

  • 1 tsp dried thyme

  • black pepper

  • 1 tbsp fresh thyme (for garnish - optional)

PREPARATION:

  1. Pre-heat the oven to 200ºC/390ºF. Place a roasting tin the oven to heat up.

  2. Peel the rutabagas and cut them into large chunks.

  3. Place the rutabagas in a and dress with the olive oil, maple syrup and dried thyme.

  4. Add in a good sprinkle of salt and pepper and toss to combine well.

  5. Spoon the rutabaga into the roasting tin, reserving any dressing that has pooled at the bottom of the bowl.

  6. Roast in the oven, for 25 minutes, then drizzle over the reserved dressing and cook for a further 15-20 minutes until crisp and golden.

  7. Serve with a sprinkling of fresh thyme (Or chives works well too!)

Recipe Notes:

Use real maple syrup here, the flavored syrups burn quickly and don't have the depth of flavor you need.

Shredded Kale and Brussels Sprout Salad with Lemon Dressing

INGREDIENTS:

FOR THE DRESSING:

  • 1 Tablespoon minced shallots

  • 2 Tablespoons Dijon mustard

  • 1/4 cup freshly squeezed lemon juice

  • 1 1/2 teaspoons lemon zest

  • 2 teaspoons honey or agave nectar

  • 1/4 cup olive oil

FOR THE SALAD:

  • 4 cups finely shredded kale (loosely packed)

  • 4 cups finely shredded Brussels sprouts (loosely packed)

  • 1/2 cup sliced almonds, toasted

  • 1/2 cup grated Parmesan or Pecorino cheese

PREPARATION:

MAKE THE DRESSING:

  1. In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey.

  2. Stream in the olive oil while whisking continuously until well combined.

  3. Season the dressing with salt and pepper to taste. (You can add more lemon juice or agave nectar to adjust the acidity or sweetness to your personal taste.)

ASSEMBLE THE SALAD:

  1. In a large bowl, toss together the shredded kale, shredded Brussels sprouts and toasted almonds.

  2. Add as much dressing as desired, tossing to combine, then add the cheese and toss. Serve immediately.

NOTES:

  1. To shred the Brussels sprouts, cut off the stems, halve them and using a very sharp knife, cut them into shreds.

  2. To shred the kale, strip the leaves from the stems, stack the leaves on top of one another, roll them up and then cut the roll into ribbons.