Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [93]
Using a slotted spoon or a heavy wire whisk, stir the polenta over medium-low heat until it boils. Reduce the heat to very low, cover and cook, stirring occasionally and adjusting the heat to prevent scorching or sticking, until the polenta is very thick and smooth, 20 to 25 minutes. Keep some hot water handy and whisk small amounts into the polenta if it becomes too thick before the cooking time has elapsed. The desired thickness is a matter of your personal taste—some people like it loose, while others like it thick. Either way, it is important that the polenta is thoroughly cooked.
Whisk in the oil and the Parmigiano-Reggiano, if using. Taste and add a generous grinding of black pepper. Keep warm until ready to serve.
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Make a Meal
Top with Twice-Cooked Broccoli Rabe with Red Pepper and Garlic Oil ([>]) or Three-Mushroom Ragu ([>]).
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QUINOA PILAF WITH APPLES AND CURRIED WALNUTS Vegan
Quinoa is the perfect canvas for the spicy sweetness of Madras curry powder. For optimal taste and texture, I use both dried and fresh apples and top the finished pilaf with a sprinkling of toasted curried walnuts.
Cook Time: 35 minutes
Serves: 4 to 6
1½ cups quinoa (see [>])
2 tablespoons extra-virgin olive oil
½ cup chopped onion
2 teaspoons Madras curry powder
1 garlic clove, grated
1 teaspoon grated peeled fresh ginger
½ cup snipped (¼ inch) dried apple
½ cup chopped peeled apple (from small apple)
¼ cup golden or dark raisins (optional)
1 cinnamon stick
1 teaspoon coarse salt
½ cup walnut pieces
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice
Place the quinoa in a fine-mesh strainer and rinse under cold running water for at least 45 seconds. Shake the strainer to remove as much water as possible.
Heat 1 tablespoon of the oil in a large skillet until it is hot enough to sizzle a piece of onion. Add the onion and cook, stirring, over medium heat until softened, about 5 minutes. Add the damp quinoa and cook, stirring, over medium heat until the onion and quinoa are golden, 8 to 10 minutes.
Add 1 teaspoon of the curry powder, the garlic and ginger and cook, stirring, for 1 minute. Add 3 cups water, the dried and fresh apples, the raisins (if using), cinnamon stick and salt and bring to a boil. Reduce the heat to medium-low and cook, covered, until the water is absorbed and the quinoa is fluffy and has begun to uncoil, 18 to 20 minutes.
Meanwhile, heat the remaining 1 tablespoon oil, the remaining 1 teaspoon curry powder and the walnuts in a small skillet over medium-low heat, stirring, until the nuts are coated with curry and turn a shade darker, about 5 minutes.
Sprinkle the curried nuts, cilantro and lemon juice over the quinoa and fluff with a fork. Serve.
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Make a Meal
Serve with Okra with Tomato-Ginger Sauce ([>]) and Roasted Cauliflower "Steaks" ([>]) and/or Roasted Sweet Potato Slices with Coriander and Lemon Dressing ([>]).
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RED QUINOA WITH TOASTED HAZELNUTS AND HAZELNUT OIL Vegan
Rich and fragrant, hazelnuts and hazelnut oil are a perfect match for earthy-tasting red quinoa. The red hull on the tiny quinoa beads adds a pleasant chewiness to each spoonful.
Cook Time: 30 minutes
Serves: 4
1 cup red or tan quinoa (see [>])
1 tablespoon extra-virgin olive oil
1 garlic clove, grated
¼ cup dried currants or raisins
1 teaspoon coarse salt
2 tablespoons hazelnut oil
½ cup chopped toasted and peeled hazelnuts
2 scallions (white and green parts), cut into thin slices
1 tablespoon fresh lime or lemon juice
Place the quinoa in a fine-mesh strainer and rinse under cold running water for at least 45 seconds. Shake the strainer to remove as much water as possible.
Heat the oil in a large skillet. Add the damp quinoa and cook, stirring, over medium heat until it dries out and smells toasted, 6 to 8 minutes. Add the garlic and cook for