The other day I cooked for a friend who has an allergy to gluten. I wanted to make something hearty and delicious, but wasn’t sure how to do it while eliminating starchy grains.
Not only is it a great naturally gluten free recipe, but it can also be made vegan. The dinner was a success. Balanced, tasty, and satisfying.
Here is the recipe:
While you’re at it, you can make extra polenta and put the leftovers a shallow baking pan, slice into cubes the next day and bake or fry.
1 cup veg stock
1 cup soy milk (or neutral flavored milk of your choice)
1/2 – 1 cup water, as needed
1/2 cup quick cooking polenta
1 tablespoon earth balance (or butter or olive oil)
1 garlic clove, minced
1-2 teaspoons salt (to taste)
1/4 cup grated pecorino (optional, if vegan, just omit, or sub with nutritional yeast)
1 tablespoon olive oil
2 cups mushrooms – I used a mix of chanterelles and crimini’s
1/2 sweet yellow onion, sliced in thin strips.
1 clove garlic, minced
1 teaspoon balsamic vinegar
1 teaspoon agave, or sugar of your choice
1 tablespoon fresh thyme leaves
salt and pepper
For cooking instructions go here.
Posted: Monday, March 5th, 2012