Sunday Dinner

The tradition continues! This past Sunday it was our turn to host Rich and Sarah for Sunday dinner. On the menu: polenta casserole, salad greens, and coffee fudge brownies. The polenta casserole is great because it incorporates a grain, vegetable and protein ... so its a complete meal! I was a little disappointed with the coffee fudge brownies. They weren't very dense and gooey, which is what I love in a brownie. The texture was more like cake. They tasted fantastic, but would be even better with some frosting. Yum!



Polenta Casserole
serves 6

1 1/2 cups polenta (I like Bob's Red Mill Corn Grits/Polenta)
1 medium-size head cauliflower, cut into large pieces
1 cup frozen peas
1/4 tsp. sea salt
2 links soy chorizo, removed from casing
1 cup frozen corn
6 asparagus spears, cut into 1" pieces
1 1/2 tsp. sesame tahini
1/3 cup soy milk
1 1/2 tbs. shoyu (or soy sauce or Bragg's Liquid Aminos), plus more for sprinkling on top
2 tsp. umeboshi vinegar (available at Whole Foods, you could substitute red wine vinegar)
fresh basil leaves for garnish

Place the polenta in a large pot. Add the cauliflower, salt and 4 1/2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 5 minutes. Polenta must be stirred fairly frequently as it cooks to prevent it from sticking. Once cooked, remove from heat, and set aside.

Preheat the oven to 350 degrees. Lightly oil an 8" by 8" casserole dish. Layer the bottom of the dish with the soy chorizo, then corn kernals, then asparagus.

To the polenta/cauliflower mixture add the tahini, soy milk, shoyu, and umeboshi vinegar. Mash the mixture until the texture remembles mashed potatoes. Stir in the frozen peas. Spoon the mashed mixture into the casserole dish over the vegetables and smooth the top. Poke a few small holes in the surface, and sprinkle with a little shoyu (this makes the top crispy).

Bake for 30-40 minutes. Let the casserole cool for 15 minutes before cutting into squares. Garnish with basil, and serve!!


Coffee Fudge Brownies
makes 12 brownies

3/4 cup whole wheat flour
3/4 cup spelt flour
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. sea salt
1 1/2 cups agave
1/2 cup soy milk
1/2 cup brewed decaf coffee (or Teechino, more on Teechino later ...)
1/2 cup canola oil
1/2 cup grain-sweetened, vegan chocolate chips (Sunspire!)

Preheat oven to 325 degrees. Oil an 8" or 9" square baking pan.

Sift together the flours, cocoa powder, baking powder, baking soda, and salt in a large bowl. In a seperate bowl, stir together the agave, soy milk, coffee, and oil. Add the wet ingredients to the dry ingredients, and stir to mix well. Stir in the chocolate chips.

Pour the batter into the prepared pan, and bake for approx. 45 minutes to 1 hour, until a toothpick inserted in the center of the pan comes out clean. Cool, cut, and serve! I recommend frosting as well ... :)

All in all, another sucessful Sunday dinner! Next week is Rich and Sarah's turn to host and plan a menu. I can't wait!

Happy eating!

Love,
Steph