I'm a bad, bad LJ friend.
Mar. 15th, 2006 10:29 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
changelingI haven't been around for months, really, which makes it hard, because I'm not up-to-date with people's lives. And one of my oldest LJ friends defriended me, which makes me very sad. But one can hardly blame her. Anyway, a recipe:
This morning I made a version of Vegan for One's Scrambled Tofu and Leek, but we have no tofu, because Steph made this very recipe earlier in the week, so it's
Scrambled Polenta and Leek
Ingredients
1/2 cup polenta
Small amount of cooking oil (I used canola)
1 1/3 cup hot water
1 medium to large leek, chopped into circles
sprinkle of salt
1/2 tsp tumeric
2 tsp soy sauce
1 1/2 tsp mustard
1 tsp lemon juice
1 tsp mushroom ketchup
Handful or two chopped sundried tomatoes or pickled roasted capsicum (or both!); failing that, tsp or so of red pesto to stir through
4 slices of wholegrain toast to serve.
Serves two.
Notes
Mushroom ketchup is a delightful thing I found in a Coles supermarket. It's nice and strongly flavoured, and reminds me a bit of Worchestershire sauce, except that of course it has no hairy fish in it, and so is vegan. You could probably sub a similarly strongly flavoured sauce like Worchestershire (I've heard that there's a vegan version, but I've not seen it in the wild).
Method
Combine the water, salt and oil in a small saucepan and bring to the boil. Reduce the heat to about medium and add the polenta a bit at a time, whisking with a fork to ensure it remains smooth. Continue whisking until it begins to pull away from the sides of the pan. The recipe book says that will take about 20 minutes, but as this is a very small amount, I found it only takes about 5 minutes. Take off the heat.
Throw leek into another saucepan, and add water until there's about 1 cm in the bottom. Put on low heat and cover. Cook for about 5 minutes.
Add tumeric, soy sauce, mustard, lemon juice and mushroom ketchup to polenta, and mash. Stir through tomatoes or capsicum.
Serve polenta and leek over hot toast.
This morning I made a version of Vegan for One's Scrambled Tofu and Leek, but we have no tofu, because Steph made this very recipe earlier in the week, so it's
Scrambled Polenta and Leek
Ingredients
1/2 cup polenta
Small amount of cooking oil (I used canola)
1 1/3 cup hot water
1 medium to large leek, chopped into circles
sprinkle of salt
1/2 tsp tumeric
2 tsp soy sauce
1 1/2 tsp mustard
1 tsp lemon juice
1 tsp mushroom ketchup
Handful or two chopped sundried tomatoes or pickled roasted capsicum (or both!); failing that, tsp or so of red pesto to stir through
4 slices of wholegrain toast to serve.
Serves two.
Notes
Mushroom ketchup is a delightful thing I found in a Coles supermarket. It's nice and strongly flavoured, and reminds me a bit of Worchestershire sauce, except that of course it has no hairy fish in it, and so is vegan. You could probably sub a similarly strongly flavoured sauce like Worchestershire (I've heard that there's a vegan version, but I've not seen it in the wild).
Method
Combine the water, salt and oil in a small saucepan and bring to the boil. Reduce the heat to about medium and add the polenta a bit at a time, whisking with a fork to ensure it remains smooth. Continue whisking until it begins to pull away from the sides of the pan. The recipe book says that will take about 20 minutes, but as this is a very small amount, I found it only takes about 5 minutes. Take off the heat.
Throw leek into another saucepan, and add water until there's about 1 cm in the bottom. Put on low heat and cover. Cook for about 5 minutes.
Add tumeric, soy sauce, mustard, lemon juice and mushroom ketchup to polenta, and mash. Stir through tomatoes or capsicum.
Serve polenta and leek over hot toast.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2006-03-15 01:00 am (UTC)You can add a tablespoon of that and some water to stir-fries to add an interesting flavor.
- Mel
no subject
Date: 2006-03-15 07:31 am (UTC)