Well, I am a little bummed. Not because Vegan Month of Food 2014 is coming to a close, but because I had some major technological mishaps this past week and it impacted my ability to post. I was pretty disappointed, but I just have to brush it aside and hope that this final Weight-Watchers-turned-vegan recipe will make you happy.
I was actually house/dog-sitting when I gathered up all the ingredients to make this recipe. It felt like a little vacation where the hubby and I cooked together, dined together, and imbibed alcohol together. (You will see the wine and beer in the photos below, teehee.)
The major swaps I made to veganize this recipe was swapping whole milk with coconut milk (the kind that comes in a can) and using Go Veggie vegan parmesan in place of dairy-based parmesan. (The Points Plus values changed from 6PP to 8PP per serving.)
If you love vegetables, this recipe is definitely for you. And now that Fall is here and those temperatures are cooling quite a bit, some warm, roasted veggies piled atop homemade polenta is sure to warm you right up!
- 3 medium sweet red pepper(s), cut into large chunks
- 1/2 pound(s) portobello mushroom(s), baby-variety, wiped clean, cut into large chunks
- 1 medium uncooked zucchini, ends trimmed, cut into large chunks
- 1 medium eggplant(s), peeled, ends trimmed, cut into large chunks
- 1 1/2 cup(s) frozen pearl onion(s), or 12 fresh pearl onions
- 2 Tbsp olive oil, divided
- 1 tsp kosher salt, divided
- 2 cup(s) grape tomatoes, halved
- 3 clove(s) (large) garlic clove(s), minced
- 2 Tbsp basil, fresh, cut into fine ribbons
- 2 Tbsp fresh parsley, fresh, minced
- 1 cup(s) vegetable broth
- 1 cup(s) canned coconut milk
- 1 leaf/leaves bay leaf
- 1/2 cup(s) uncooked unenriched white cornmeal
- 3/4 cup(s) grated vegan Parmesan cheese
- 3/4 tsp kosher salt
- 1 tsp fresh thyme, for garnish
- Preheat oven to 450ºF.
- Generously coat a large roasting pan with cooking spray.
- Place peppers, mushrooms, zucchini, eggplant and onions in prepared pan. Sprinkle with 1 tablespoon oil and 3/4 teaspoon salt; gently toss to coat.
- Roast vegetables for about 15 minutes; toss and roast until browned in spots and at desired degree of doneness, about 15 to 25 minutes more.
- Meanwhile, in a medium bowl, toss tomatoes with remaining tablespoon oil, garlic, remaining 1/4 teaspoon salt, basil and parsley; set aside and let stand at room temperature for 20 minutes.
- When vegetables are finished cooking, remove from oven and add tomato mixture to roasting pan; combine thoroughly and cover to keep warm.
- Meanwhile, to make polenta, in a medium saucepan, combine broth, coconut milk and bay leaf; bring to a slow boil over medium-high heat. When liquid has just started to boil, slowly pour in cornmeal, stirring continuously. Reduce heat to low and cook, stirring frequently, until polenta is smooth and well-combined, 5 to 10 minutes. Remove from heat; stir in vegan cheese and remaining 3/4 teaspoon salt until thoroughly combined.
- Spoon vegetables over polenta and garnish with thyme.
Yields about 1 cup vegetables and 1/2 cup polenta per serving.
I want to say thank you to everyone who took the time to check out my posts and leave comments. This was definitely a learning experience for me both as a cook and hopeful blogger. I hope you’ll consider subscribing to the blog so you can catch future posts. It would be such a shame to lose touch now; I’m a big believer in a tight-knit vegan community 😉