Asian Broccolette Polenta

Special PSA - All Thin-Mint Girl Scout cookies are now vegan! Woot, woot! Upon learning this Todd told me, " I'll take 1 million boxes please."

Asia and Italy collide in today's recipe. Have you used broccolette? Perhaps it's common in the states. It's so fun! I've never found it in our grocery stores up here in Alaska, but it came in my Full-Circle box and I was beyond giddy with excitement. I happened to have a polenta roll that I got for Christmas (food gifts are the best) and it was definitely calling out to me from the fridge.

I was craving a kind of stir-fry/asian dish and I thought this would be a great way to use my broccolette. Why not just combine stir-fry, broccolette, and polenta then?! If you're on the fence with regards to pairing polenta with an asian influenced sauce, don't be! Polenta is so neutral that it really just tends to blend in with whatever the bolder flavors of your dish are. 

“Never waste your time trying to explain who you are to people who are committed to misunderstanding you.”

— Unknown

Asian Broccolette Polenta

Tender broccolette and bell pepper sauteed with polenta in a sweet stir-fry sauce. Asian meets Italy in this unique dish! The use of pre-made polenta allows it to come together very quickly.

Yield: 6 servings

Ingredients

• 1 Tbsp. sesame oil
• 1 medium bunch of broccolette, florets and stems cut on the diagonal
• 1 red or yellow bell pepper, diced
• 1 18oz. roll of pre-made polenta, diced
• Sauce:
• ¼ cup + 2 Tbsp. soy sauce
• 2 Tbsp. water
• 2 Tbsp. brown sugar
• 2 large garlic cloves, minced
• 1 Tbsp. fresh ginger, minced
• 1 Tbsp. agave nectar or maple syrup
• 1 Tbsp. corn starch
• dash of red pepper flakes
• pinch of black pepper

Cooking Directions

1. First, chop the vegetables. Studies show that if broccoli is allowed to rest 10 minutes after being chopped, it’s antioxidants are greatly increased.
2. In a large frying pan heat the sesame oil over medium. Then, add the vegetables and polenta. Sautee for about 10 minutes until the broccolette becomes bright green and the polenta begins to break down.
3. Meanwhile, whisk together all the sauce ingredients.
4. Add to the vegetables and stir well, deglazing the pan. Cover and allow to cook for an additional 5-10 minutes, stirring occasionally. The polenta should break down and the vegetables should be tender when done. Serve hot.

Dutch Word of The Day

Daylight --> Daglicht (doch-lickt) We have so much daylight now up here in Alaska. It's actually light when I get off work now! Huzzah!

Good Deed of The Day

Did you hear about President Obama's commitment to preserving the Arctic National Wildlife Refuge up here in my home state.  Let's help make that a reality! Some places are too special to develop they said. I agree. 

Today's music is from a band that's a few classes below me in high school! They are one of my very favorite bands, who I discovered a couple years ago off hand and then learned they were from Palmer, AK! 

Sweet Potato, BBQ Black Bean & Kale Burgers

Today on Produce On Parade, we're shaking things up a bit! Todd is the very generous photographer for this post (excluding the final burger photos).  Woot, woot! It's always a good time in the kitchen when I have a helper on hand! Thanks, Todd, my love!  

I really adore veggie burgers. Homemade ones though. The store bought kind definitely pale in comparison with regards to flavor and nutrition, and they're definitely way, way more expensive than just makin' them yourself. Plus, you get to control what goes into them and the variations are endless! It really is a win, win, win...win! They might take a little longer than just buying them, but I assure you it's worth the little extra effort. Also, you can use up some veggies you need to get rid of!

There's always a bin of homemade vegan burgers in our freezer.  I like to bake mine, that way I can get them all done at once as opposed to frying them in batches, plus it's a bit healthier as well. I let them cool, then store them in an airtight container in the freezer. They're great if you're in a time-pinch or just don't feel like cooking. Microwave them for a minute or two, then just throw them on a salad (like me!) or on a burger and you're hot to tot!

And just incase you can't get enough veg burgers, there are photo links to many more at the bottom of this post! Huzzah!

“For what sort of dinner is not costly, for which a living creature loses its life?”

— Plutarch

Sweet Potato, BBQ Black Bean & Kale Burgers

These roasted vegan burgers are a snap to whip together and bake up quick in the oven for very tasty and healthy burgers that you can freeze for quick eats later. Adapted from "Let Them Eat Kale" by Julia Mueller.

Yield: 15 burgers

Ingredients

• 2 medium sweet potatoes (about 3 cups), diced
• drizzle of olive oil
• 2 Tbsp. ground flax seed
• ¼ cup + 2 Tbsp. cold water
• 1 cup dry quick rolled oats
• 1 Tbsp. paprika
• 1 Tbsp. chili powder
• 1 tsp. garlic powder
• ½ tsp. salt
• ½ tsp. chipotle chili powder (optional)
• ¼ tsp. ground turmeric
• dash of ground black pepper
• 2 14 oz. cans of black beans, drained and rinsed
• ½ red onion, diced
• 4 large kale leaves and stems, chopped finely
• 3 Tbsp. vegan barbecue sauce

Cooking Directions

1. Preheat oven to 400 F. Wash and dice the sweet potatoes. Spread them on a large baking sheet and drizzle with olive oil. Bake at 400 F for 25 minutes, until fork tender. Keep the oven on when they are finished roasting.
2. Meanwhile, whisk the flaxseed and water together. Set in fridge to rest until ready to use.
3. In a food processor, process the oats until they are fine. Add in the spices and pulse to combine. Now, add the black beans and process until semi-chopped.
4. Transfer the mixture to a large electric mixing bowl and add the remaining ingredients, including the flax egg and the sweet potatoes, when done baking. Mix until the sweet potatoes are mashed and the mixture is well combined.
5. On the same oiled baking sheet used for the sweet potatoes, drop the burgers to bake. Form them as you’d like them to be when they are done baking as they will not change shape. The mixture should be enough for at least 15 burgers.
6. Bake at 400 F for about 10-15 minutes, flipping halfway through. The bottom should be browned nicely. Serve hot with a bun and BBQ sauce, or over a salad like me!

We finally got some snow over the weekend! Bob loves the snow. Just like his momma. 

Can't get enough vegan burgers? I got more for ya' right here! No worries!

Dutch Word of The Day

Citizen --> burger (Yep, the word for citizen is burger in Dutch, while an actual food burger is just...hamburger...)

Good Deed of The Day

Um, this is terrifying. Women who have used the pill have a 40% increased risk for brain cancer and the risk increases the longer it's used. Oh goody. Read up on it here. Yikes! What's a girl to do?

Agave & Miso Braised Turnips with Steamed Broccoli

Wednesday nights can be a bit panicked for me. Especially yesterday. Instead of making Friday Soup (Definition - A soup, made on Friday, that uses up all the aging vegetables from last week's CSA box) last week, I made three loaves of bread. Seeing as my CSA box comes on Thursday, I had to scramble to use up a couple of turnips and a head of broccoli last night. Sorry, kale, next time...hang in there little buddy!

Do you have a few turnips? Clueless about what to do with them? Don't worry, you're taken care of. I'm sure you have some miso, walnuts, and TVP on hand like any respectful vegan (just kidding, there are no rules...I'm still trying to like tahini...as vegan, I know, it's sacrilege!) This dish is easy as pie, and simple enough to allow all the flavors to be shine.

“There is nothing necessary or desirable for human nutrition to be found in meats or flesh foods, which are not found in and derived from vegetable products. ”

— Dr. John Harvey Kellogg

Sweet and meaty turnips are braised with TVP and walnuts in agave nectar and washed with miso. Perched atop a bed of steamed broccoli and topped with sprouts, you can feel good about this unique and delicious meal. 

Agave & Miso Braised Turnips with Steamed Broccoli

Sweet and meaty turnips are braised with TVP and walnuts in agave nectar and washed with miso. Perched atop a bed of steamed broccoli and topped with sprouts, you can feel good about this unique and delicious meal. NOTES: Feel free to use any other root vegetable in place of the turnips. Instead of broccoli, this can be served over rice, quinoa, or couscous.

Ingredients

• 1 Tbsp. vegan butter
• 2 small turnips, peeled and diced
• 2 Tbsp. walnuts, chopped
• ½ cup vegetable broth
• ½ Tbsp. agave nectar
• 2 large pinches of kosher salt
• 1 small head of broccoli
• 1 Tbsp. miso paste
• ¼ cup dry TVP (textured vegetable protein)
• handful of broccoli sprouts (optional)
• dash of ground black pepper, to taste

Cooking Directions

1. In a large, heavy bottomed frying pan or soup pot, heat the butter over medium-high heat.
2. Add the turnips and walnuts. Cook until slightly browned, about 5-8 minutes.
3. Add the broth, agave, and salt stirring well to combine. Bring the broth to a boil, then reduce to a simmer and cover. Cook for about 25 minutes, until the turnips are tender.
4. Meanwhile, chop and steam the broccoli for about 10 minutes, until just tender and bright green.
5. Once the turnips are done, remove from heat and whisk in the miso paste. Add the TVP, stir to combine, then cover and allow to rest for about 5 minutes.
6. Serve the turnip mixture over a bed of steamed broccoli and top with sprouts. Crack black pepper over it, to taste. Serve hot.

Boo! It's been a wee bit windy over here in the Last Frontier. Can you tell? This is Todd, all fixed up to take Bob on his evening constitutional. #thisishowwerollinAK

Dutch Word of The Day

Turnip --> raap (rahp)

Good Deed of The Day

Like we need another reason to ditch dairy...but here you go. From an environmental standpoint. Cow Palace. Omg.