Artichoke Fritters with Onion Ragout & Creamy Polenta

Crisp little artichoke and caper fritters over a bed of creamy polenta and rich onion ragout with seitan and herbs.

Artichoke Fritters
serves 3
safflower oil for frying
1-15oz can artichoke hearts, drained, roughly chopped
1 shallot, roughly chopped
2 garlic cloves, minced
2 tbl capers
2 tbl water
1 1/2 tsp ener-g egg replacer
 1/4 cup almond milk
1 cup all-purpose flour
1 tsp salt
3/4 tsp baking powder
1/2 tsp pepper
1/4 tsp red pepper flakes

Preheat 1 inch of oil in a pot to 350.
Combine the artichoke, shallot, garlic and capers in a bowl.
Whisk together the water and egg replacer for 3-4 minutes until thick and frothy.
Add the egg replacer mix to the vegetables along with the milk and stir to combine.
Add the flour, salt, baking powder, pepper and red pepper flakes and stir to combine.
Once the oil is hot, spoon small balls into the oil and fry for 5 minutes or so until golden brown and cooked on the inside. Drain off an excess oil and sprinkle with salt while hot.

Creamy Polenta
4 cups vegetable broth
1 cup polenta
2 tbl extra virgin olive oil
1 tsp salt

Bring the broth to a boil and slowly pour in the polenta while whisking at the same time. Add the olive oil and salt. Let the polenta boil for 2-3 minutes to allow it to thicken then turn the heat down to low. Cook for 20 minutes, stirring every few minutes. The more you stir the creamier it will get. Taste and season with salt.

Onion Ragout with Seitan
1 tbl extra virgin olive oil
1 extra large yellow onion, small dice
1 tbl red wine vinegar
8 oz seitan, small dice
2 garlic cloves, minced
1 tsp dried rosemary
1 tsp dried thyme
salt and pepper
28 oz crushed tomatoes
1/2 cup vegetable broth

Saute the onion in olive oil until tender and caramelized, 10 minutes. Deglaze the pan with vinegar. Add the seitan, garlic, rosemary, thyme and season with salt and pepper. Cook until the seitan is crispy. Add the tomatoes and broth and bring to a boil. Reduce to a simmer, cover and cook for 25 minutes.

Tempeh in Rosemary Balsamic Redux, Asparagus & Drunken Onions, Polenta

Crunchy seasoned tempeh braised in an Italian-like barbecue sauce sweetened with fresh peaches, rosemary and reduced balsamic served with red wine onions and crisp asparagus.

Tempeh in Rosemary-Balsamic Redux
2 tbl extra virgin olive oil
1 small red onion, small dice
120z tempeh, small cubes
1/2 tsp salt
1/2 tsp dried sage
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground coriander
1/4 tsp dried thyme
pinch black pepper
pinch marjoram
pinch red pepper flakes
2 garlic cloves, minced
2 sprigs fresh rosemary, roughly chopped
1 peach, peeled, small dice
3 tbl balsamic vinegar
3 tbl organic light brown sugar
1 tbl vegan worcestershire sauce
1 cup tomato sauce
1/2 cup no-chicken vegetable broth

In a large pan, sweat the onions in the garlic until soft, 5 minutes. Add the tempeh and all of the spices. Saute over medium-high heat until the tempeh has browned on all sides, 7 minutes. Add the garlic, rosemary and peaches, toss to combine and toast the garlic, 2 minutes. Add the vinegar, brown sugar, worcestershire sauce and tomato sauce. Bring to a broil, reduce to a simmer and bubble for 15 minutes over medium heat until the sauce has evaporated a bit and is thick. Add the broth and simmer 5 minutes more. Season with salt and pepper to taste.

Asparagus & Drunken Onions over Polenta
1 large sweet onion, quartered, 1/2" slice
1 cup red wine
1 tsp organic cane sugar
3 tbl extra virgin olive oil,divided
1 tube cooked polenta, cut into 1/4" rounds
salt and pepper
1 bunch asparagus, ends trimmed, cut in 1/2" slices

Combine the onion, red wine and sugar in a small pot. Bring to a boil, reduce to a low simmer and cook for 30 minutes until the onions are soft and all of the wine has evaporated. Season with salt.
Heat the oil in a large, non-stick pan. Season the polenta with salt and pepper and brown on both sides. Set aside and add in the asparagus and 1 more tablespoon of oil. Season with salt and pepper and saute for 4 more minutes over medium-high heat.

Creamy Polenta with Eggplant-Mint Tapenade, Red Pepper Coulis

Another night has come upon me, where there are too many things in the fridge and not enough things being used. I hate wasting vegetables that have gone bad, luckily these vegetables are natural partners in almost all genres of cuisine.

Creamy polenta with thyme and olive oil, roasted eggplant tapenade with fresh mint and crispy zucchini drizzled with a savory red pepper coulis.

Creamy Polenta
2 cups vegetable broth
1 cups water
1 cup coarse ground cornmeal
1/2 tsp salt
2 tbl extra virgin olive oil
1 tsp fresh thyme leaves
pepper

Bring the vegetable broth and water to a boil. Whisk in the polenta until fully incorporated. Bring the heat to low and add the salt, cook for 30 minutes, whisking occasionally. Taste and season with olive oil, thyme, salt and pepper.

Red Pepper Coulis
1 large red pepper
1 large garlic clove
2 tbl no-chicken vegetable broth
salt and pepper

Preheat the oven to broil. Place the red pepper directly on the oven grates and char on all sides, 10-15 minutes. Place in a paper bag and close, let steam for 10 minutes then remove the skin when cool enough to handle.
Tear the red pepper in large chunks and combine in a food processor with the remaining ingredients. Process until smooth, set aside.

Eggplant Mint Tapenade
1 large Japanese eggplant, peeled, large dice
2 garlic cloves, smashed
1/2 yellow onion, large dice
3 tbl extra virgin olive oil
1/4 tsp red pepper flakes
1 tbl fresh chopped mint
2 tbl fresh chopped parsley
salt and pepper
1 zucchini, sliced on the bias
2 tbl extra virgin olive oil
1 tbl lemon juice and zest
1 tsp nutritional yeast

Preheat the oven to 400. Prepare a baking sheet with foil.
Arrange the eggplant, garlic cloves and onion chunks in a single layer on the baking sheet. Drizzle with olive oil, red pepper flakes, 1 tsp salt and 1/2 tsp pepper. Roast until lightly charred and soft, 25 minutes.
Transfer to a food processor and pulse into a chunky consistency. Transfer to a bowl and toss in mint and parsley. Season to taste.

Lightly saute the zucchini with 2 tbl of olive oil, salt and pepper. Toss in lemon juice, zest and nutritional yeast cook until it just starts to soften and crisp on the outside.