Polenta.I was thinking how can I make it better with vegan polenta recipe. This recipe might be debated, because of the flavour.
I put one teaspoon of Sakekasu. Then I love it.
Sakekasu is made with rice, it is actually sort of dust (a.k.a. garbage) or lees (dead yeast) from sake making.You can purchase from sake maker.(If they are around...)
In Japan, we use the sakekasu for variety of cooking or pickling agent.
Anyways. Sakekasu with polenta. The sakekasu adds interesting yeasty flavor to your ordinaly polenta.
I won't recommend to kids because the sakekasu still have remaining alcohol.
1 cup corn meal
1 1/2 cup almond or neutral milk
2 1/2 cup water or veggie stock
1 tsp sake kasu
1/2 cup coconuts oil(or olive oil)
salt to taste
Put all ingredients besides salt in a pot.
Heat them up with medium heat, keep staring.
When it looks like crumbly egg, stop the heat and add salt.
<Carrot cashew sauce>
1 small carrot, peeled and chopped in rough medalion
1/4 piece of apple, chopped in small pieces
1 clove garlic
3 table spoon oil
1/4 cup cashew nuts
1/2 cup water
1 tsp mustard
1 tsp apple cider vinegar
Perheat oven 400F
Put parchment paper on a baking sheet, then line first 3 ingredients and put oil.
Roast them for 8-10 min, put roasted veggies and apple, and all ingredients together in a food processor or mix with hand blender, make the paste.
The top photo is with roasted broccolinis, you can add any roasted vegetables or tofu, etc.
For the leftover polenta - you can keep it in flat shape, and freeze it, then cut them in cubes and fly them for your snacks. May write about it later.
Tomoko Tahara A.K.A.#cookhatter
<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant
The birds and beets : Cafe
Cacao Vancouver:Modern latin
The mackenzieroom:Modern coastal
Birds and beets
Tempea food: tempeh maker
<Restaurant in Japan>
Bon Gout: Bakery and wine
Bar Pancho:Spanish tapas
Takanoya :Gastro pub