3 Classic Thanksgiving Vegan Salad Recipes
Grilled Polenta with Tomato-Veggie Sauce
POLENTA is thick corn mush you can buy OR make this EASY recipe:
BOIL 6 C. Water
ADD 2 tsp. Celtic Sea Salt
WHISK in 1 1/2 C. Organic Yellow CornMeal**
LOWER HEAT and cook, stirring to keep from clumping and sticking to pot, for 15 minutes-1 hr. depending on the cornmeal-- fine meal cooks quickly, coarser meal takes longer. Stir continually.
TURN OFF HEAT and stir in 3 T. Vegan Butter (like "Earth Balance")
POUR into a casserole pan, and COOL (it will continue to thicken while it cools)
FILLING: In skillet, SAUTÉ until still crisp, but hot:
2 T. Oil,
2 cloves Garlic, minced
1 large Onion, chopped
1 medium Zucchini (or Eggplant), diced
2 Red / Orange /Yellow (your choice) Bell Peppers, chopped
ADD: 1 T. Lemon Juice
3 T. Fresh, Chopped Parsley
1/2 tsp. Chicken-style Seasoning OR 1/4 tsp. each Thyme and Marjoram
ADD: 2 C. canned Diced Tomatoes or canned Stewed Tomatoes
CUT POLENTA into slices, SAUTÉ in oil and place on a plate
COVER with filling and place another piece of Polenta on top.
**Be sure to purchase ORGANIC Cornmeal since other cornmeal is apt to be GMO. And Corn Meal not Corn Starch
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