Polenta with kale pesto

I tried this dish at Whole Foods Market once when having lunch at the store. It was delicious but the pesto sauce was scarce. So I decided to make it myself using a kale pesto recipe I found online.

It's a bit different from the famous Italian baked polenta with tomato sauce on top. I found this more nutritious!

Ingredients:

For the polenta:

• 2 1/2 cups water             
• 1/2 cup non-dairy milk 
• 1 1/2 cups dry polenta
  

For the kale pesto:

• 1 bunch of dinosaur kale
• 6 large garlic cloves (depending on your love for garlic!)
• a handful of basil leaves
• 3 tbsp toasted pine nuts or walnuts
• 3 tbsp extra-virgin olive oil
• 1/4 cup vegan Parmesan
• 1/2 cup non-dairy yogurt
• 1/4 cup non-dairy milk
  

Directions:

Heat water in a medium pan. When water starts boiling add milk. Pour polenta over the water-milk mix and whisk quickly to avoid lumps. Add more water if polenta becomes hard.

Stir well, lower heat and let it cook for 20 minutes depending on polenta/heat. Continue stirring occasionally until fully cooked.

Transfer to a oven container (I used a square one) and let it rest until served. There is no need to bake it.

For the pesto, mix all ingredients in a big food processor except the yogurt. If you don't have a big one, just do it in batches. Yogurt & milk will be added at the end just before serving it.

Just heat the polenta and sauce before serving. Pour the kale pesto sauce on top of polenta.

Serves: 3

Polenta with kale pesto

Polenta with kale pesto (not too creamy this time)

Caponata (Sweet and sour eggplant)

Caponata is a typical Sicilian dish. There are many variations though. I chose this one because of it adds a wonderful touch to the classical one.

Taking advantage of the gorgeous vegetables my friend Krista gave me, I decided to make it.

This dish could be served as an appetizer (part of an antipasto) or main dish.

Ingredients:  

• 2 eggplants
• 2 tbsp olive oil
• 6 crushed garlic cloves
• 1/2 cup diced celery
• 1 chopped yellow onion
• 3-4 round tomatoes, chopped
• 3 tbsp capers, drained
• 12 black chopped olives (Kalamata's are the best)
• 1 cup pine nuts or toasted almonds
• 1/4 cup red wine vinegar
• 1 tbsp sugar
• fresh basil or flat leaf Italian parsley, chopped
• 3 tbsp raisins
• pepper to taste

Directions:

Eggplants can be peeled or left unpeeled. Cut into small cubes. Sprinkle with salt and place in a colander for about 1 hour. Rinse and pat dry.

In a medium heat warm oil. Add garlic, celery and saute briefly. Add eggplant, onion, and tomatoes turning everything often until tender. Add the capers, olives, almonds, vinegar, sugar. Still well and simmer, uncovered, over low heat for 20 minutes. Season with pepper. 

Serve at room temperature.

Serves: 3

Enjoy!

Caponata

Caponata

Caponata

What's for dinner? Healthy gnocchi

As Italian, we usually say Pasta e Basta!, meaning nothing else but pasta! But this could be fattening if you have white pasta with no nutrients.

Over the years, I learned how to make it in a healthy way using whole wheat flour and low fat items instead.

I decided to make a healthy dish called "gnocchi" using whole wheat flour, spinach and low fat ricotta cheese.

I haven't measure the ingredients exactly but used about:

• 1/2 cup spinach, steamed, drained and chopped
• 1/4 cup any homemade vegan cheese or store bought
• 1/2 cup whole wheat flour to start and more for kneading
• 1 flax-egg
• pepper to taste
  

Mix all ingredients forming a smooth ball. Add more flour if necessary. 

Step 1-Ball

Knead the ball adding more flour and cut it in smaller ones and form long rolls kneading them with your fingertips. 

Step2-Rolls

 Cut each roll in small pieces about 1/2 inch long. Press each piece against a fork to make some ridges.

Step 3-Make ridges

Step 4-Ready to boil

Cook them in boiling water. They will be ready when float to the top. Having a good taste themselves, there is no need to add any pasta sauce -at least for me-. Serve with vegan butter and vegan Parmesan cheese on top.This amount should serve 2.

 Enjoy!

Plates

Some other day with lots of vegan Parmesan!

Pesto alla Genovese, Pistou or just Pesto?

I made pesto this way for years without using any recipe but just my taste for it.Now, we the magic of the Internet we are able to find a good definition or a history of the item we are making.

According to the websites I visited, Pesto alla Genovese or simple Pesto have pine nuts. And Pistou, the French version, is basically made with basil, garlic and olive oil. Some modern versions add Parmesan cheese.

Whatever you call it, this is the Pesto I made from my basil plant in a pot.

I haven't measure the ingredients. I usually go by the taste... not too strong... not too light. The basic ones are basil, garlic, olive oil and roasted walnuts. I usually leave the Parmesan cheese or use vegan Parmesan. Everything goes to the food processor and ready!

I bought this basil plant a few weeks ago. It looked gorgeous!

Basil plant

 This is a good way to keep a bunch of basil in the refrigerator covered it with a plastic bag:

As you might know, if you cut the leaves they will grow again. The only problem is that basil is an herb from hot countries. It will die close to wintertime. So now is the time to take advantage of nice big leaves and make pesto!

I cut almost all the leaves from my basil plant to make pesto and got a big colander full of leaves:

Basil leaves

It was enough to make pesto for 5 servings. This is just a sample:

Pesto alla Genovese

Enjoy! 

Eggplant balls (Polpette di melanzane)

Just looking in the meat replacement section at the local supermarket, I found this interesting product:

Eggplant balls from store

 WOW! Eggplant is one of my favorite veggies. I have never thought about making balls with it. The price was quite expensive for what it was. So I decided to make them at home. 

I found a good recipe online here. I veganized it and this is my version:

Ingredients:

• 1 medium eggplant 
• 1 1/4 cup bread crumbs (keep 1/4 cup for rolling) 
• 2 cloves of minced garlic 
• 1/4 cup grated vegan Parmesan (such as Parma!)
• 2 TB fresh chopped parsley 
• Flax egg (1 TB flax seed meal + 2.5 TB water) 
• olive oil spray

Directions:

For the flax egg: add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg.

Cut the eggplant in cubes and steam it. Leave the skins on, sprinkle a bit of salt on top it. Let steam for about 10 minutes or until is tender.

Remove eggplant, drain, and pat dry, letting them cool.
 
Put eggplant in large mixing bowl and add bread crumbs, garlic, cheese, parsley, flax egg, and mix well. If the mixture is too moist, add more bread crumbs.

Shape into balls and then roll balls in breadcrumbs.
 
Instead of frying them, I sprayed a bit of olive oil in a small pan and cooked them in the over at 350F for about 30 minutes or so. 

Eggplant balls

Enjoy!

 

Antipasto

Antipasto (in Italian language means before the main dish) is an appetizer served before primo piatto, secondo piatto y dolce and could be cold.

It is usually served with cured meats, pickles, olives, marinated veggies, and a variety of cheeses.

My version doesn't have meats or cheeses. So I used meat replacements (veggie ham and salami) and nut cheeses along with marinated artichokes, roasted peppers, Kalamata olives, Julienne cut sun-dried tomatoes, over lettuce and grape tomatoes. 

Antipasto

 

Antipasto plate

 It's up to your imagination to combine ingredients.  

This one has  marinated eggplants, roasted peppers, Kalamata olives, roasted garlic, nut cheese, and artichoke hearts.

Antipasto

Polenta Cake with Chili Bean Salsa

This is another variation of the regular polenta.... and this is another easy and delicious dish to get ready in minutes!

Ingredients:

For the polenta:

Prepare polenta according to package instructions. Or heat 2 cups of boiling water to 1 cup of polenta.

Add more polenta or water depending on the consistency. Stir well until well cooked.

Ingredients:

For the chili bean salsa:

• 1 TB olive oil
• 1 red onion
• 4 cloves garlic, crushed
• 2 tsp ground cumin
• 1 tsp chili powder
• 16 oz. can red kidney beans, rinsed and drained
• 16 oz. can crushed tomatoes
• 1 sweet pepper, diced
• 1/2 cup cilantro leaves

Directions:
 
Preheat the oven to 400F. Lightly grease a 12 x10 inch oven pan. 

Spread the polenta into the pan and bake for about 20 minutes.

In the meantime, make the salsa. Heat the oil in a saucepan and cook the onion for 3-4 minutes. Add the garlic and spices and cook for 1 minute. Add the beans, tomatoes, and pepper. Cook for for a few more minutes. Season with the cilantro.

Cut the polenta in triangles topped with the salsa.

Serves: 6

Polenta Cake with Chili Bean Salsa

Polenta Cake with Chili Bean Salsa

Enjoy!

Torta di Ricotta (Italian cake)

This dessert has an Italian origin and is similar to the cheesecake. It's softer for my taste. It could be that I'm used to eat it since I was a kid. 

The original recipe calls for ricotta and eggs. Since I don't have any dairy, there is an option of making it with vegan ricotta available in markets now.

I uses to buy the crust from the freezer at the supermarket. Pepperidge Farm Frozen Puff Pastry Sheets are vegan approved.

2016 Update: I found that Whole Foods Market carries Aussie Bakery puff pastry that seems to be a good option with no trans fats, no hydrogenated oils, no high fructose corn syrup, and the most important thing... is 100% vegan!

Aussie Bakery Puff Pastry

Ingredients for the filling:

•  14 oz tofu ricotta or cashew ricotta
•  5 oz sugar
•  1 lemon zest

Directions:
 
Put all the ingredients in a container and mix. Pour it over one of the crust and cover with the other one. Cook at 400F for 30 minutes.

Serves 4-6

Torta di Ricotta

Torta di Ricotta

Torta di Ricotta

Enjoy!

 

Sun-dried tomato risotto

I love this dish! It has the Italian style with a different touch.

Ingredients:

• 3 cups cooked short grain brown rice 
• 2 TB olive oil
• 1 red bell pepper
• 1 green bell pepper
• 3-4 garlic cloves crushed
• 1 onion
• 4 oz cherry tomatoes halved
• 2 TB sun-dried tomato pesto
• 1 pinch saffron
• 2 cups vegetable broth

Directions:

Heat the oil and add the garlic, onions, and chopped peppers. Cook them for about 5 minutes. Then, add the broth and saffron. Cook for another 5 minutes. All the veggies should be tender by now. Add the cooked rice and the cherry tomatoes. Stir well and cook for 10 more minutes adding the sun-dried tomato pesto at the end.

Sprinkle with vegan Parmesan on top.

Risotto

Risotto

Note: Saffron is used in paellas mostly but I found that Risotto Milanese (from Milan) uses saffron as well.

Serves 3