Garlicy/gingery greens + mushrooms with smoked paprika flavoured cheesy polenta chips. Yes, chips made from polenta...and they are surprisingly cheesy tasting!
Polenta Chips:
1 c cornmeal/polenta (make sure it's organic - otherwise it's bound to be GM)
2 -3 cups vegetable stock (organic also)
1 tsp salt
2 Tbsp nutritional yeast
1/4 tsp garlic powder
1 tsp smoked paprika
Start by bringing 2 cups veggie stock to a boil over low heat. whisk in the polenta and spices and cook until thick and creamy, about 10 minutes. If the texture gets too hard to stir, start adding more stock to compensate - the goal is to make a thick porridge. Once the polenta is cooked through and no longer ‘crunchy’, stir in the nutritional yeast. Spoon your polenta into a lightly oiled 8×8 brownie pan and pop it in the freezer to chill down.
Preheat oven to 200 degrees.
Cut the polenta into friend and place your about a half an inch apart on a cookie sheet. Bake for about 25 mins or until the are golden brown. You may need to flip them half way through.
Sauteed greens and mushrooms:
2 cup portabella button mushroom, cleaned and quartered
1 c green leaves (could be kale, silverbeat, spinach, bok choy - anything green)
1 white onion, diced
1 garlic clove, minced
1 ts olive oil
1 tbs grated ginger
In a skillet, heat the oilve oil and sauteed the onion, ginger and garlic, and once translucent (3min) add the fresh mushroom. Sautee for about 5min, until shrunk and browned. Add the greens and sautee for another 3-5 min. Easy peasy.
I also boiled some asparagus for 2-3 minutes and added that to the greens and mushrooms.
Vinaigrette:
2 T fresh-squeezed lemon juice, or slightly less if you're not that into lemon
1 tsp. Dijon mustard
salt and fresh ground black pepper to taste)
3 T extra-virgin olive oil (use good quality olive oil for this)
In a small glass measuring cup or bowl mix together the lemon juice, Dijon mustard, salt, and fresh ground black pepper, then whisk in the olive oil. (I used a little less oil to make the dressing slightly more lemony. If you're not that into lemon you might want a little less lemon juice.)
Serve by drizzling vinaigrette over the greens.
Modified from: http://midwestvaygun.com/2012/10/20/omfg-polenta-fries/
1 c cornmeal/polenta (make sure it's organic - otherwise it's bound to be GM)
2 -3 cups vegetable stock (organic also)
1 tsp salt
2 Tbsp nutritional yeast
1/4 tsp garlic powder
1 tsp smoked paprika
Start by bringing 2 cups veggie stock to a boil over low heat. whisk in the polenta and spices and cook until thick and creamy, about 10 minutes. If the texture gets too hard to stir, start adding more stock to compensate - the goal is to make a thick porridge. Once the polenta is cooked through and no longer ‘crunchy’, stir in the nutritional yeast. Spoon your polenta into a lightly oiled 8×8 brownie pan and pop it in the freezer to chill down.
Preheat oven to 200 degrees.
Cut the polenta into friend and place your about a half an inch apart on a cookie sheet. Bake for about 25 mins or until the are golden brown. You may need to flip them half way through.
Sauteed greens and mushrooms:
2 cup portabella button mushroom, cleaned and quartered
1 c green leaves (could be kale, silverbeat, spinach, bok choy - anything green)
1 white onion, diced
1 garlic clove, minced
1 ts olive oil
1 tbs grated ginger
In a skillet, heat the oilve oil and sauteed the onion, ginger and garlic, and once translucent (3min) add the fresh mushroom. Sautee for about 5min, until shrunk and browned. Add the greens and sautee for another 3-5 min. Easy peasy.
I also boiled some asparagus for 2-3 minutes and added that to the greens and mushrooms.
Vinaigrette:
2 T fresh-squeezed lemon juice, or slightly less if you're not that into lemon
1 tsp. Dijon mustard
salt and fresh ground black pepper to taste)
3 T extra-virgin olive oil (use good quality olive oil for this)
In a small glass measuring cup or bowl mix together the lemon juice, Dijon mustard, salt, and fresh ground black pepper, then whisk in the olive oil. (I used a little less oil to make the dressing slightly more lemony. If you're not that into lemon you might want a little less lemon juice.)
Serve by drizzling vinaigrette over the greens.
Modified from: http://midwestvaygun.com/2012/10/20/omfg-polenta-fries/
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