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Polenta and Chickpeas

Ingredients

Polenta

  • 520 g polenta ready to use
  • 3 c water
  • 1/2 c soaked raw cashew
  • 1/2 c thick coconut milk chill it overnight, then stir
  • 1 tbsp nutritional yeast
  • Hungarian Vegeta to taste
  • Salt and freshly cracked black pepper to taste
  • 1 tsp minced garlic

Chickpeas

  • 1 can chickpeas drain and rinse
  • 8 dried shiitake soaked in hot boiling water, drain and slice (I believe fresh would be nicer, less strong flavor of what shiitake has)
  • 1-2 tbsp olive oil
  • 2 shallots slice
  • 2 green onion slice
  • 1 tbsp Kikkoman soy sauce
  • 2 tbsp red wine vinegar I would lessen this to either 1/2 to 1 tbsp instead of 2, a bit too strong in flavor, it's either due to the dried shiitake if not the vinegar
  • Magi liquid seasoning to taste
  • Salt and freshly cracked black pepper to taste
  • 1-2 tsp flake parsley
  • 1 tsp dry tarragon

Vegan Parmesan

  • 1/3 c raw cashew grate/grind
  • 1 tbsp nutritional yeast
  • Garlic powder and salt to taste

Instructions

Polenta

  • Bring water to boil
  • Crumble in polenta, cook stirring constantly, until no chunks
  • Meanwhile process cashew and coconut milk into creamy mixture
  • Take off polenta from stove and add in the rest of the ingredients, stir well to combine

Chickpeas

  • Heat oil saute shallots and green onion
  • Stir in shiitake, cook for 5 mins
  • Stir in chickpeas and the rest of the ingredients
  • Adjust flavoring to your liking

Parmesan

  • Mix well