I have these neighbors. We will call them Wilfredo and Valentina, because those are their actual names. Cool, right? Well, they ARE cool and totally live up to those epic names. They moved in downstairs about eight months ago from New Jersey and we have become close friends. So close, in fact, that my two year old son, E, feels totally comfortable opening their front door and walking right in to say hello at any hour of the day. (Yeah, we’re working on the whole concept of knocking.)
Wilfredo and Valentina are both avid athletes. It’s not uncommon to see them sprinting up and down the steep hill in front of our building, or doing interval training in the parking lot at dawn. And rain or shine, Wilfredo is running his heart out, getting ready to run UltraMarathon races, and Valentina is probably completing a 50 mile bike ride as part of her triathlon training before heading off to work. They have a serious love for activity, the outdoors, and competition.
They’re also VEGAN.
Now, we eat many animal products in our house. We eat plenty of veggies and fruits, too. But we are decidedly not vegan.
Our tribe here has expanded to enfold Wilfredo and Valentina into our hearts. We want to fully integrate them into our little community and become a safe place for these New Jersey transplants.
But here’s the thing: I love them. I love them BIG. They love my kid fiercely and he loves them fiercely right back. My love language is food. So, in order to share our table with them, I’ve been experimenting with dishes outside of my normal food repertoire.
But here’s another thing: Every single person in our tribe has special food things. E takes the (gluten-free, nut-free, egg-free, dairy-free, soy-free, carrot-free) cake because of his FPIES, but he certainly is not the only one who needs special food. But nobody has excluded animal products entirely from their diets.
So, when the tribe decided to do a vegan brunch a few weeks ago, I accepted this challenge with great excitement. Because even though you will never see me sprinting up and down the hill for funsies, I do love a good challenge. And if the challenge translates to a little food love, then even better.
Everyone can technically eat corn, including E. I typically try to avoid it, but it doesn’t make me feel like wheat does. I also wanted to do a homestyle dish that was still healthy and everyone could enjoy. I began to dream about casseroles, baked dishes, and rich, flavorful sauces.
Creamy, hot polenta dishes started filling my mind. It’s easy to veganize polenta. So, I scoured the internet looking for recipe ideas. I hit a wall when I couldn’t find exactly what I was looking for and started getting frustrated.
Then I remembered that I can cook. DUH.
I started extracting favorite elements from dishes that looked great. Easy enough. Then I got to work.
I discovered that making the polenta first and baking it for a bit gave it the perfect texture. Scoring it, and then topping it with a simple tomato and veggie mixture and putting it in the oven to bake longer made mouth magic.
I brought my finished polenta dish before our tribe. I know I can count on them to give me their honest feedback. They tasted. They went back for seconds. They lamented when it was over, especially Wilfredo and Valentina. Luckily, I made an extra dish of it just for them, and walked it downstairs after brunch was done. They were stoked.
This dish is the classic, simple-food-done-right, love-in-a-Pyrex pan taste of comfort every person needs in their life. Probably right now.
You can make your own variations by using what you have on hand. THIS DOESN’T HAVE TO BE VEGAN. But then again, you can’t share it with your awesome vegan neighbors if it’s not. So, prepare wisely.
Ingredients for Polenta:
- 2 cups dry polenta
- 4 cups unsweetened, unflavored hemp milk (or regular milk)
- 2/3 cup water
- ½ cup Nutiva Shortening, or butter
- 1-2 tsp sea salt
Ingredients for Ragu:
- 1 jar crushed tomatoes
- 2 fresh tomatoes, chopped
- 1 onion, chopped
- 4 cloves of garlic, crushed
- 1 bunch spinach or chard, chopped
- 1-2 zucchini, chopped
- 2 Tbsp olive oil
- 4 leaves fresh basil, or 1 Tbsp dried
- 4 leaves fresh sage, or 1 tsp dried
- 1 Tbsp fresh rosemary, or 1 Tbsp dried
- 1 Tbsp black pepper
- 1 tsp sea salt
Directions for Polenta:
- Cook polenta according to instructions on package, subbing water for milk. Add additional water to thin it out. It should be a smooth, creamy texture, and easy to stir.
- Pour polenta into a large, greased casserole dish. Bake on 350 degrees for 20 minutes.
- Remove from oven, and score with a sharp knife into 1-2 inch squares, but do not remove from the dish.
Instructions for Ragu:
(Note: This is great to start while the polenta bakes in the oven.)
- Saute onion and garlic in oil, then add herbs, tomatoes, zucchini and sauce. Bring to a low boil.
- Remove from heat, and stir in spinach or chard.
- Pour over polenta, and bake for 30 additional minutes, or until mixture is bubbling.
- Serve and eat immediately, or store for leftovers.
This freezes okay, but stays good in the refrigerator for a week. But the thing is, I don’t think it will last that long. This is comfort food at it’s very best.
Hug a vegan,
Are you interested in learning more about vegan eating and running? Visit Wilfredo’s blog over at Eat, Run and Done.