Grilled Polenta with Marinated Portobello Mushrooms

 

No disrespect to the baked potato but, if you’d like to switch things up on your bbq this summer, give this recipe a try. Fabulous as a side dish but also totally satisfying as a main, you have to love a meal that satisfies both herbivores and carnivores alike.

 

Grilled Polenta with Marinated Portobello Mushrooms

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Serves: 4 as a main course; 6-8 as a side dish
Prep Time: 20 minutes Cooking Time: 2 hrs. in fridge + 10 minutes on bbq

No disrespect to the baked potato but, if you'd like to switch things up on your bbq this summer, give this recipe a try. Fabulous as a side dish but also totally satisfying as a main, you have to love a meal that satisfies both herbivores and carnivores alike.

Ingredients

  • Polenta:
  • 1 Tbsp olive oil
  • 1 yellow onion, small dice
  • 3 cups water
  • 1 clove garlic, minced
  • 1/2 tsp chili flakes or Sriracha sauce
  • 2 tsp fine grain sea salt
  • 1 cup cornmeal (non-GMO, ideally)
  • 1/3 cup sunflower seeds
  • 1/4 cup nutritional yeast
  • 1/4 cup chopped parsley
  •  
  • Mushrooms:
  • 4 large portobello mushrooms
  • 1/4 cup olive oil
  •  
  • Marinade:
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp red onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  •  
  • Garnish:
  • 1/4 cup goat cheese (for a non-dairy version, check out the recipe for Vegan Goat Cheese at The Crushing Cancer Kitchen)
  •  

Instructions

1

In a large stock pot, heat oil over medium heat. Cook onions 2-3 minutes, until translucent.  Stir in water, garlic, chili flakes (or Sriracha) and salt. Bring to a boil.  Add cornmeal in a stream, whisking constantly until fully incorporated.  The polenta will start to thicken quickly making whisking a challenge; you'll want to switch to a wooden spoon. Reduce heat to medium low and cook, stirring for 15 minutes or until polenta is thick and a slight crust forms at the bottom of the pot.  Stir in seeds, nutritional yeast and parsley.

2

Oil an 8" square pan.  Spoon in polenta, press into corners and smooth on top.  Let cool to room temperature and then chill until firm, 1-2 hours. Great as a make-ahead recipe, this can also be chilled overnight. 

3

When ready to barbecue, cut portobello mushrooms into 1/2 inch thick slices.  Brush with oil, season with salt and pepper and grill until tender (3 - 4 mins/side).

4

Combine balsamic vinegar, red onion and garlic for marinade in a medium-sized bowl.  Stir in olive oil.  Once finished on the grill, drop mushrooms in marinade and stir until well coated. Keep warm.

5

Turn polenta out of dish.  Brush with oil and grill about 3 minutes on one side. Turn over and spread the grilled side with goat cheese.  Grill 3 minutes longer or until cheese is melted and polenta is hot.  Top with mushrooms.

6

Cut into 4 pieces if serving as a main or 8 if serving as a side dish.

 

Creamy Millet Breakfast Porridge

This delicious gluten-free grain is easily digestible, high in both dietary fiber and magnesium and is believed to aid in the prevention of colon cancer.  Millet porridge is excellent for both sweet and savory porridge recipes.

Creamy Millet Breakfast Porridge

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
By The Grateful Plate Serves: 3
Prep Time: 5 mins Cooking Time: 20 mins

This gluten-free grain is easily digestible, high in both dietary fiber and magnesium and is believed to aid in the prevention of colon cancer.  Millet porridge is excellent for both sweet and savory porridge recipes.

Ingredients

  • 2/3 cup millet
  • 2 1/2 cups almond milk (or milk of choice)
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • pinch of nutmeg
  • fresh figs or fruit for serving
  • honey for serving
  • hemp seeds for serving
  • pumpkin seeds for serving
  • more almond milk for serving

Instructions

1

Grind the millet in a food processor for 15 seconds to break up the seeds. There will be whole seeds, pieces of seeds and some flour. This makes a creamy porridge!

2

Place millet in a medium pot with the milk, vanilla. cinnamon, salt and nutmeg. Bring the mixture to a boil, stirring often. Turn the heat to low and allow the millet to simmer covered for approximately 18-20 minutes, until the liquid has been absorbed. The millet should be tender and creamy.

3

Divide into bowls and top with more almond milk, a drizzle of honey, hemp and pumpkin seeds and fresh figs. Serve immediately.

Notes

This is a great recipe to double for meal prep. Divide porridge into jars and add additional almond milk before reheating. Add toppings after reheating.

 

Breakfast Strawberry Rhubarb Chickpea Flatbread

 

We love chickpea flatbreads for their ease of preparation and limitless flavour possibilities!  This one uses fresh strawberries and fresh or frozen rhubarb for a spring inspired breakfast or snack.  For a delicious dessert or breakfast top slices with coconut yogurt and more berries!

Breakfast Strawberry Rhubarb Chickpea Flatbread

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
By The Grateful Plate Serves: 6-8
Prep Time: 4 hours resting time Cooking Time: 18 mins

We love chickpea flatbreads for their ease of preparation and limitless flavour possibilities!  This one uses fresh strawberries and fresh or frozen rhubarb for a spring inspired breakfast or snack. 

Ingredients

  • 1 cup chickpea flour
  • 1 cup + 2 tbsp room temperature water
  • 1/2 tsp fine sea salt
  • 2 tbsp olive oil
  • 1 tsp vanilla extract
  • 2 tsp coconut oil
  • 1/2 cup sliced strawberries + more for serving
  • 1/2 cup sliced rhubarb, fresh or frozen
  • vanilla coconut yogurt for serving if desired

Instructions

1

In a medium sized bowl stir together the chickpea flour, salt and water; cover and set aside for at least 4 hours (you can use this immediately but the longer it sits the better the flavour).

2

When ready to bake preheat the oven to 375 degrees.

3

Stir the olive oil and vanilla in to the chickpea mixture; set aside.

4

Place a 9 or 10"cast iron skillet in the oven for 3-5 minutes to heat up. Put the coconut oil in the hot skillet and swirl it around until it coats the bottom.

5

Pour the chickpea mixture into the skillet and scatter the strawberries and rhubarb around. Bake for 18 minutes.

6

Remove from oven and allow to cool slightly. Cut into slices. Serve the warm bread with a dollop of coconut yogurt and more fresh berries.

Notes

A cast iron skillet yields amazing results but any oven proof skillet or baking dish will do!

 

Rainbow Salad with Cranberry Lime Vinaigrette

Rainbow Salad with Cranberry Lime Vinaigrette

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
By The Grateful Plate Serves: 1

This is an eat the rainbow, get all of the antioxidant rich benefits, feel good salad. It’s full of bright and beautiful fruits and veggies and has a healthy serving of protein. I’ve paired it with a favourite Cranberry Lime Vinaigrette. We are lucky enough to live near a shop that produces many delicious flavoured balsamic vinegars and oils. It takes salad dressings to a whole new level!

Ingredients

  • For the dressing:
  • 1 lime, juiced
  • 1 tbsp cranberry balsamic vinegar
  • 2 tbsp olive oil
  • For the salad:
  • ½ cup romaine lettuce, torn into bite-sized pieces
  • 1 cup assorted sprouts, such as pea sprouts, buckwheat sprouts
  • 2-3 strawberries, halved
  • 4-5 blackberries
  • ½ a carrot, cut or grated
  • ½ avocado, cut into quarters
  • ¼ cup raw cashews
  • 2 tbsp raw pumpkin seeds
  • ½ cup quinoa, cooked and cooled
  • Edible flower petals if desired

Instructions

1

For the dressing: Add the dressing ingredients to a small jar. Cover and shake well; set aside.

2

For the salad: Arrange the salad contents in a serving bowl and drizzle with the vinaigrette.

Easy 10 Minute Avocado Garlic Cream Sauce

Easy 10 Minute Avocado Garlic Cream Sauce

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
By The Grateful Plate Serves: 2 cups

It’s just as the title implies! This cream sauce takes 10 minutes or less, requires no cooking and comes together in your blender or food processor. It pairs perfectly with pasta and I even like to drizzle the leftovers on warm sweet potato rounds or salads.For a delicious dinner stir the sauce into your favourite gluten free pasta and top with a handful of sweet peas, sprouts and a generous sprinkle of antioxidant rich nutritional yeast. *dairy free, gluten free, egg free

Ingredients

  • ½ cup raw cashews, soaked*
  • 1 large ripe avocado
  • 2 cloves garlic
  • 1 lemon, juiced
  • 1 cup unsweetened almond ½ and ½
  • generous pinch of sea salt and pepper

Instructions

1

Combine all of the ingredients to a high speed blender and combine until smooth and creamy. Stir into hot pasta until warmed through. Refrigerate leftovers.

2

The sauce is fantastic when thinned with a few tablespoons of water and drizzled over sweet potatoes or salad!

Notes

You can soak the cashews in a cup of boiling water while you prepare the other ingredients.

Energizing Coconut Breakfast Tarts

Energizing Coconut Breakfast Tarts

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
By The Grateful Plate Serves: 12
Prep Time: 20 minutes

This recipe combines my love of two things, tarts and energy balls. I wanted a breakfast item to add to a buffet table that was beautiful and healthy. I’ve included the superfood Maca powder in the base for its incredible healing properties, hormone balancing abilities and energy boosting power. Enjoy!

Ingredients

  • 1 ½ cups raw cashews
  • 12 medjool dates, pitted
  • 1/3 cup dried apricots
  • 1 ½ tsp Maca powder
  • 1 ½ cups coconut yogurt
  • Assorted fresh fruits and seeds for topping

Instructions

1

Liberally grease a muffin tin with coconut oil or use silicone muffin cups. Do not use paper liners because the shells will stick.

2

In a food processor combine the cashews, dates, apricots and Maca until well combined. The mixture should stick together when pressed between your fingers.

3

Use about a ¼ cup of the mixture for each tart and press into each muffin cup. Be sure to go up the sides evenly. Refrigerate for at least an hour.

4

When ready to serve, remove the shells from the pan and fill with coconut yogurt. Top with fresh fruit and seeds.

5

The shells will soften if left out of the fridge for a long time so best to keep refrigerated until right before serving.

Notes

This is an easy make ahead dish. The shells can be prepared well ahead of time and frozen.