Ingredients:

1 cup polenta (cornmeal/semolina)

2 cups soy milk

10 figs, diced

10 walnuts, diced

1 onion, diced

2 garlic cloves, crushed

1 eggplant (aubergine), diced

4 spinach leaves, coarsely chopped

1 cup of beans, cut into small pieces

1 zucchini (courgette), diced

4 tomatoes, diced

Extra virgin olive oil

Method:

Cook polenta and 1 cup of soymilk in the microwave in 30 second successions, mixing each time

Gradually add the remaining soymilk, continuing to mix until there is no liquid and the mixture seems to have expanded

Mix in the walnuts and figs to the polenta mixture and spoon into small soufflé bowls to set

In heated wok, add approximately 2 tablespoons of olive oil, when heated sauté the onion and garlic

Stir-fry eggplant, beans and zucchini in the wok

Add tomatoes and spinach when almost complete

To serve place serving dish on top of soufflé bowls and tip over

Add stir-fried vegetables onto the side of the polenta cakes and serve

Serves 3-4 people

The greatness of a nation and its moral progress can be judged by the way its animals are treated.
- Mohandas Gahdhi


From There's a Vegan in the Kitchen: Viva la Vegan's Easy and Tasty Plant-Based Recipes by Leigh-Chantelle, copyright © 2014 by Leigh-Chantelle. Photo by Carol Slater Photography.
Purchase the print or eBook online or at vivalavegan.net

 

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