Archives for posts with tag: polenta


This was a very easy and satisfying dinner. I had some VBites Chorizo Chunks in the fridge, so I fried some onions, then warmed up the chorizo and added chopped tuscan kale and continental parsley from the garden. Served over polenta made with a mixture of soy milk and water, with olive oil, pepper and nutritional yeast stirred through at the end. Tasty and colourful.

Tempeh tickle and polenta

Sometimes on a Friday night the rest of my family order some non-vegan home delivery food, and I cook something easy and satisfying for myself. A favourite for these Friday nights is Dreena Burton’s Tempeh Tickle recipe, from Let Them Eat Vegan. ┬áThe marinade is pretty easy to make while the tempeh is steaming, then the warm tempeh in the marinade for half an hour. A quick bake in the oven and they’re ready to eat.

The tempeh slices are also great in sandwiches, or crumbled into a tomato-based pasta sauce. I do try other tempeh recipes from time to time, but I keep coming back to this one.

Here, I also made some polenta and a salad. I was trying to recreate a salad a Greek friend made for me once, years and years ago: from memory, it was rocket and continental parsley and lemon juice, maybe some seasoning, and it was delicious. I don’t think I quite got the rocket-to-parsley ratio right in my attempt, but it was still very tasty and full of goodness. I threw in some chopped-up cherry tomatoes, for colour.

Beany chili with amaranth polenta

My partner made a chili based on the Meaty Beany Chili recipe in Isa Does It, but with added lentils and leaving out a couple of herbs and spices. One night we ate the chili in burritos, then the next night I decided to prepare some polenta to eat with the leftovers.

I found a recipe called “Amaranth Polenta with Roasted Chiles” in Terry Hope Romero’s Viva Vegan. Sadly, since this meal was intended for the whole family, I left out the chilis from the polenta completely. But I did include some amaranth, which was my very first time cooking with amaranth (marketed as an “Aztec superfood”!). I thought the amaranth polenta was very tasty and paired well with the chili, especially with some guacamole on top.

Corn fritters

Today for lunch we enjoyed corn fritters, recipe from Veganissimo and available online. I didn’t have masa harina so I used polenta. The fritters were very tasty: I ate mine with chutney made from bush tomatoes (native Australian tomatoes). In Veganissimo, it suggests (vegan) tartar sauce as a serving option. A green salad would have been nice on the side too, if I’d had more time… or any salad ingredients in the house!

Since they’re made with polenta (or masa harina) and chickpea flour, these fritters are gluten free.