Polenta Trio -Oscar Nosh

February 26, 2012 by Cobi | 0 comments

I only had an hour before the Oscar red carpet started on TV and still had not whipped up an apropos snack to nosh. I stuck my head in the fridge and my nose in the pantry …this  is what came together. You could make this a zillion different ways using whatever toppings you have on hand. Aim for putting together the perfect bite by combining different layers of texture and flavor.

Polenta Trio

by Veggietorials

Prep Time:15 minutes

Cook Time: 30 minutes

Keywords: fry saute appetizer gluten-free nut-free vegan vegetarian Wayfare Foods MexiCheddar Polenta Portabella

 

Ingredients (3 servings)

  • 1 tube sun- dried tomato polenta
  • 1/2 package Soyrizo
  • 3 tablespoons Wayfare Foods MexiCheddar
  • 1/2 cup organic corn
  • 1/2 of a large onion, divided
  • 2 cloves minced garlic
  • 2 tablespoons Mirin (rice wine)
  • 1 portabello mushroom (gills removed and finely shopped)
  • 1 baby roma tomato
  • 1 small can roasted,diced green chiles
  • 1 sprig Italian parsley
  • 1 tsp fresh rosemary, thyme or basil
  • 2 tablespoons pepitas or pumpkin seeds
  • Pinch of chile lime (or taco) seasoning
  • Olive oil
  • 1 lime
  • Chives (for garnish)
  • salt & pepper

Instructions

Saute mushrooms and one portion of onions in a splash of olive oil until onions are translucent and mushrooms are evenly browned. Add garlic and fresh herbs, season with salt & pepper. Set aside.

Saute the other portion of onions in a splash of olive oil for 2 minutes. Add corn and Soyrizo, heat for another 3 minutes. Set aside.

Slice polenta into half inch rounds. Pan fry in olive oil until golden brown on each side. Drain on paper towel to remove excess oil.

Plate up your polenta: Top one round with mushroom mixture. Top the next round with Soyrizo and corn, 1 slice of tomato, green chiles and chives. Last round is topped with a tablespoon of MexiCheddar, chopped parsley, pepitas and a pinch of chile lime seasoning.

Serve with a slice of lime.

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Wayfare Foods- We Can’t Say It’s Cheese

February 24, 2012 by Cobi | 1 Comment

Southwest Potato,Black Bean & Corn Napoleon

by Veggietorials

Prep Time: 10 minutes

Cook Time: 1 hour

Keywords: appetizer snack side gluten-free dairy free nut-free soy-free vegan vegetarian wayfare foods mexicheddar Cinco de Mayo Southwest

Ingredients (4 servings)

  • 1 baked potato
  • 1 tub Wayfare Mexi-cheddar
  • 1/2 cup cooked black beans
  • 1/2 cup cooked corn
  • Juice of 1/2 a lime
  • 2 teaspoons Southwest or taco seasoning
  • 1/2 cup chopped fresh tomatoes

For Garnish

  • Cilantro
  • Green onions
  • Salsa

Instructions

Mix the black beans and corn with the lime juice and Southwest seasoning.You can heat the mixture through if desired,but skip it if you’re in a rush. Use a food ring to plate your creation. Start with a thin layer of potato, then add the bean and corn mixture. Add dollops of Mexi-Cheddar and smooth out before adding another layer of potato. Use a sheet of wax paper or parchment and press everything together using a gentle touch. Slowly slide the food ring off your stack. Add another small spoonful of beans/corn and garnish with tomatoes, cilantro and green onions.

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My love for cheese makes me think I was a mouse in a past life. I would eat it here or there, I would eat it anywhere. The world is brimming with exciting new plant based products every day, but I’ve had my eye on Wayfare Foods “We Can’t Say It’s Cheese” for months. Whole Foods never got any in store despite my weekly requests(begging/pleading)but last weekend, I was finally able to find some out in Kapolei at Down to Earth.

All you need for food alchemy are the right ingredients. I took some simple pantry staples- potatoes, black beans and corn  and paired them with Wayfare’s cheese spreads…so good, I almost cried. How is it possible that they are gluten free, dairy free, nut free, soy free plant based products with THIS MUCH flavor? The Hickory Cheddar brought back happy memories of the crocks of port wine cheese I’d sample at Pea Soup Andersen’s as a kid. Not exactly the same, but yummers enough to eat with a spoon- or crackers if you must. I’m sure it would’ve made an amazing sauce base for some creamy mac n cheese, IF I hadn’t devoured the whole tub in 2 days. *burp* The Mexi Cheddar style was not as spicy as expected and the texture was a bit softer than the Hickory Cheddar. It worked perfectly for my food creation below.

So here is my best advice for making mere mortal ingredients into food magic: we eat with our eyes first. You can spend a whole lot of time cooking but if it lacks plate appeal, you’re just not as excited to eat it. Make it look gorgeous and even the pickiest eater wants to give it a try. All I did for this Southwest Potato,Black bean and Corn Napoleon is bake the potato @ 400 degress for an hour and heat up black beans and corn with a shake of southwest (or taco) seasoning , squeeze of lime.

Use a food ring to plate your creation. Start with a thin layer of potato, then add the bean and corn mixture. Add dollops of Mexi-Cheddar and smooth out before adding another layer of potato. Use a sheet of wax paper or parchment and press everything together using a gentle touch. Slowly slide the food ring off your stack. Add another small spoonful of beans/corn and garnish with tomatoes, cilantro and green onions.

I served my Southwest Napoleon with a kale and cucumber salad along side a bowl of carrot soup for a complete meal. Total time in the kitchen: 1 hour 10 minutes. Active prep/cooking: 15 minutes

 Great meal for a Meatless Monday or any lazy day!