Receipies

SR No.: 007641
Original Sutra Author: N/A
Publisher: ZZZ Unknown
Total Pages: 68
Language: English
Classification: Book_English
File Size: 464 KB

Page 51

MAIN COURSES Beans and Greens with Herbed Polenta: Vegan Recipe Adapted from The Bean Harvest Cookbook by Ashley Miller (Taunton Press, 1999). Polenta is Italian comfort food. This zesty version is topped with succulent beans and calcium
rich greens for a vegan delight that is sure to please. Making polenta can be both relaxing and meditative, and the recipe is a great use for any kind of leftover cooked beans. When we absorb tasty deep nourishment like this, our whole selves feel more peaceful.
Polenta 1 1/2 cups coarse yellow cornmeal 1 tsp salt 2 tsp mixed fresh herbs (rosemary and parsley are especially good) 4 cups hot water Olive oil for greasing
Beans and Greens 2 1/2 Tbsp olive oil 1 1/2 tsp minced garlic 1 1/2 cups chopped onions 3 cups chopped Swiss chard, kale, or spinach, or a combination 1 28-ounce can tomatoes with juice, chopped 1 1/2 cups cooked beans 1/4 cup chopped fresh basil, plus extra for garnish Salt and freshly-ground black pepper, to taste
For the Polenta In a 3-quart pot, combine the cornmeal, salt, herbs, and water, making sure there are no lumps. Bring to a boil. Lower the heat and simmer, stirring frequently, 30 minutes or until the polenta is thick and
comes away easily from the sides of the pot. Grease a large sheet of aluminium foil with the oil and place it on a baking sheet. With a rubber spatula or with wet hands, slide the polenta onto the baking sheet, guiding it into a
rectangle measuring approximately 8 inches by 12 inches. Make the corners as square as possible. Lay a second sheet of aluminium foil of top and allow the polenta to set at least 30 minutes.
For the Beans and Greens In a large, deep frying pan, heat the oil over medium heat. Add the garlic and sauté until it turns golden. Add the onions and sauté until the onions are translucent. Add the greens and sauté, stirring, until wilted. Stir in the tomatoes and beans and simmer 15 minutes. Sir in the basil and season with salt and pepper.
To Serve Cut the polenta in to four equal rectangles and then cut each rectangle into four triangles. Place the triangles on oiled aluminium foil or an oiled grill under the broiler and cook 5 to 6
minutes per side, or until the exterior is a spotted brown. Remove from the heat. Ladle on the bean mixture and top with extra basil.
Serves 4 to 6
Contact smchiavictoria@gmail.com ©2009 The Supreme Master Ching Hai International Association 45