I was thumbing thru my beloved warped and stained copy of VWaV in preparation of trying out the Samosas I saw Chris and Darlene enjoy recently and realized I didn't even remember the Spinach and Millet Polenta recipe being there.
I love polenta but try not to make it too often as I see corn as having the potential to be too much of a good thing, but the thought of making a polenta from millet? bring. it. on. people!
This stuff, topped with the almond and sundried tomato pesto included with that recipe, is nothing short of amazing. and easy! I conveniently had made some veggie stock last night so everything came together in a snap. and the flavor? I'M HOOKED!
The only thing that could make this better is if i try my hand at baking it instead of frying it and find that it still gets all crunchy on the outside. heaven.
oh, and note to self: pack the millet into the molds very tight as the spinach will cause it to tear more readily when cutting it if it's not already packed in reeeally well.
And speaking of culinary genius....had a little bit of that in my own kitchen last night, thanks to Crystal, Dori, and Linda having reminded me of the versatility of a favorite vegan food among all of us.
Upon a suggestion from the Cap'n the other night. I stuffed some lingering mushrooms with a little of the Lentil Walnut Burger mix I'd made up, then roasted them.
They were ok, but they needed something. something to make the texture work (the beany filling was not as smooth as I wanted next to the mushroom and the flavor was just a bit off...a little bland). so, like many of you have enjoyed with all your cupcake baking (oh, how i long to jump on that wagon...but i fear once i start i won't ever stop! hehe), I piped in some of my favorite store-bought hummus into the middle and out the top.perfection! what a great combo i may never have pieced together had hummus not been on my mind after my quesadilla mess. thanks, chicas!