Creamy Polenta

A big bowl of yummy polenta
2011-Current © copyright veggiewitch, all rights reserved

I’ve been reminiscing about the foods I’d eaten while in Brasil, and decided to try a old favourite out on my Elflings. I’m not sure what took me so long to make Polenta. My Elflings went mad for it! ♥

Creamy Polenta
6 C water
2 C corn* grits
1 chopped onion*
2 tsp salt
3 Tbsp veggie butter*
* = Organic

∴ Bring water to a boil in wide skillet or stockpot. Add the salt to the water. Stir in dry corn grits and chopped onion. Stir or whisk the mixture constantly to avoid sticking. After about 10 minutes the grits will be soft. Add your veggie butter and stir through to incorporate. Serve warm as a side with savoury dishes. If you prefer to have this as a desert or breakfast, omit the onions and serve with cinnamon and/or maple syrup. Enjoy!

bubble, bubble, toil and trouble…
2011-Current © copyright veggiewitch, all rights reserved

Waiting for the water to boil. *taps foot*

I’m just so excited for this. =0)
2011-Current © copyright veggiewitch, all rights reserved

Dear Polenta; I can’t wait to eat you! xoxo Veggiewitch ♥

It’s coming together!
2011-Current © copyright veggiewitch, all rights reserved

Stirring and stirring and stirring the pot!

Yum, yum, yummy!
2011-Current © copyright veggiewitch, all rights reserved

Just look at the veggie butter melt and get all oozy. It adds a wonderful creaminess and richness to the dish. I’m so glad my Elflings loved it as much as I do.

Chia Pudding and Granola

I’ve been playing around with Chia seeds, and I’m smitten. These little guys are so versatile and good for you.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

This is our dessert from last night, Chia Pudding. Super-easy recipe, too!

Chia Pudding
1/2 C Chia* seeds
1 C soy* milk
1 C coconut* milk
1 mashed banana*
1 handful of dried fruit* (I sliced up a handful of dried figs*, optional)
1/2 tsp cinnamon*
splash of Maple* syrup (optional)
* = Organic

:: Pour your Chia seeds into a bowl and add your milk. Stir thoroughly. Mix in mashed banana, dried fruit, cinnamon and syrup. Stir it all up, then put it in the fridge for 15 minutes. You’ll notice the consistency has thickened. Stir it up, and return to the fridge for another 10 minutes or so. Enjoy! If you prepare this in advance (the night before, or first thing in the morning), the pudding will be much thicker. Additionally, you can add a little milk to thin it down, if needed.

And now for something completely different!

We are Crunchy. I’m sure you’ve suspected it, so I’m confirming your suspicions. My name is Veggiewitch, and I am Crunchy.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

My granola is also crunchy! This recipe is super-easy!

Raw Granola
2 C raw oats* (quinoa* flakes, sprouted buckwheat* groats, etc would be perfect substitutes)
1/2 C flax* seeds
1/2 C Chia* seeds
1/2 C unsalted pumpkin* seeds
1/2 C unsalted sunflower* seeds
1/2 C raw pecans* (optional)
1/2 C raw almonds* (optional)
1/2 C hemp* hearts
1/2 C cacao* nibs
1 C dried cranberries*
1 C chopped, dried apricots*
1 C chopped, dried figs*
1/2 C Maple* syrup
1/2 tsp cinnamon*
* = Organic

:: Add your oats (or substitute), seeds, hemp hearts and cacao nibs to a bowl. Stir it up. Break-up the nuts into smaller pieces, and add them to the bowl. Throw in the dried fruit and maple syrup. Mix thoroughly. Sprinkle the mixture with cinnamon, and stir. Pour  it all into a bowl or container you have with a lid that fits decently well. Store it in the fridge. Eat it with milk or add it to your cookie recipes for “Trail Mix” cookies. Yum!

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

There was a little Chia Pudding left over from last night, so I had it for breakfast with my Raw Granola. *happy dancing*

Vegan Moussaka – Pictures

It’s been a busy week, so I’ll update today. =0)

This past Wednesday, I made a Vegan Moussaka for supper. It was awesome!

Vegan Moussaka
1 Medium Eggplant*
2 Medium Zucchinis*
1 Large Baking Potato*
1/4 C Olive Oil*
1 Large Onion*
4 Garlic* Cloves
1 Can Crushed/Diced Tomatoes*
1 tsp Dried Oregano*
1/4 tsp Ground Cinnamon*
1/4 tsp Turmeric*
Salt and Pepper* to taste
Olive Oil* for drizzling
* = Organic
 
Vegan Béchamel Sauce
1.2 C Olive Oil*
1/2 C Flour* (g-free flours work well, too)
1/8 tsp Nutmeg*
2 C Coconut* Milk (Soy, Dairy, you choose)
Salt and Pepper* to taste
* = Organic

:: Preheat the oven to 375°F/190°C/Gas Mark 5.

2012 © copyright veggiewitch, all rights reserved
2012 © copyright veggiewitch, all rights reserved

1. Cut the eggplant lengthwise into 1/4-inch slices. Salt the slices and lay them in a colander to “sweat” for about 30 minutes. The “sweating” process draws out the bitterness from the eggplant.

2. Cut the zucchini lengthwise into 1/4-inch slices, set them aside.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

3. Heat oil in pan over medium heat and saute the onion until almost transparent. Add garlic, oregano, cinnamon, turmeric, salt and pepper. Mix through, then add tomatoes and simmer 5-10 minutes.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

4. Lightly oil the bottom of your baking dish.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

5. Wash the potato and slice it lengthwise into 1/4-inch slices. Layer the bottom of your oiled dish with the sliced potatoes.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

6. Spoon a third of the sauce over the potato slices.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

7. Layer the eggplant slices neatly next.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

8. Spoon a third of the sauce of the eggplant slices.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

9. Layer the zucchini slices neatly next.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

10. Spoon the remaining sauce over the zucchini slices. Cover with foil and bake for 1.5 hours @ 375°F/180°C.

11. Prepare the béchamel sauce. Heat the olive oil over medium heat. Add the flour, and whisk to blend. Add nutmeg, salt and pepper. Slowly pour the milk in, whisking constantly. Continue whisking until mixture begins to boil and thicken. (I like to have a glass of water nearby to add if I need to thin the sauce a bit.)

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

12. Pour béchamel sauce  over the moussaka, drizzle with olive oil and bake uncovered for another 20-30 minutes.

Chia Tapioca ~ I need to try this!

Chia Tapioca Pudding
Serves 4
 
2 1/2 to 3 cups almond milk, soy milk, coconut milk, etc
1/2 c chia seeds
1 tsp vanilla
dash of cinnamon
 
Combine all ingredients in a container and let sit until milk is absorbed (around 10 minutes) or place in fridge overnight. Serve with sliced fruit (optional).
 
Found on Raw Freedom Community:
http://www.rawfreedomcommunity.info/forum/showthread.php?t=4371