Blueberry Breakfast Polenta with Toasted Coconut

Blueberries, sweet corn and toasted coconut. Some may think it's an odd combination, but I am here to assure you that it is an absolute divine marriage of flavors and texture. I'd never had polenta for breakfast and I thought it was about time. It's kind of like oatmeal for breakfast but the polenta is a finer texture of course and maybe a bit sweeter. It's fun to try new things! So, if you're bored of oatmeal try this breakfast instead and think outside the oatmeal box. When I first ditched cow's milk a couple years ago, I tried Silk's coconut milk. It was watery and bland to say the least and it made me very sad. I forgot about coconut milk and moved onto almond milk. Later down the road, of course, I began to make my own almond milk! If you want to learn how and all the lessons I found out the hard way, check out my post here.

Well, I recently decided to give Silk's coconut milk a go again. It had "Great New Taste!" slapped across the front of the carton so obvs I had to see what was up. I can't be passing that up! Boy am I glad I didn't...it was delicious! Their new coconut milk is creamy and thick, silky and very coconutty.

I don't want to know what kind of coconut-flavor additives they put in there to get it that way, because I am sure that their original coconut milk was probably more akin to the coconut milk that'd one would actually get from a real, legit, hairy coconut. Out of curiosity I looked at the ingredients and they are, " Coconutmilk (Filtered Water, Coconut Cream), Cane Sugar, Natural Flavor, Carrageenan, Yam Flour." Apparently coconut milk is one word? I don't know...is that right?? Anyways, nothing seemed to crazy. Carrageenan isn't that great, but it's pretty unavoidable if you're buying carton non-dairy milk of any type.

Regardless of how they do it...what I know is that I love the new wonderfully coconutty flavor! So, of course, it was the perfect milk to go along with this breakfast polenta. The toasted coconut chips give a wonderful and toasty crunch. The sweet corn kernels are delightful bursts of texture and the show-stealer of this dish is of course the wild blueberries!

Wild blueberries and store-bought blueberries are two entirely different creatures. If you can get your hands on some wild ones, I think you'll find that they're delightfully tart and bursting with flavor, as opposed to their lackluster cousins at the store. They're smaller as well much less watery. Here, I used my wild, frozen berries and just popped them into the bowl! No need to thaw them out or anything like that. They're perfect as is. Oh wonders of the universe, take my back to Saturday please!

Blueberry Breakfast Polenta with Toasted Coconut

Inspired by the wonderful The Whinery

Serves 4

• 1 cup coconut chips, toasted
• 4 cups of coconut milk (and a little extra for serving), I use Silk's Original Coconut Milk
• 1 cup dry polenta
• 1 cup sweet corn kernels
• 1/2 tsp. salt
• 1/2 tsp. ground nutmeg
• 1/4 tsp. cardamom
• 1/8 tsp. ground cloves
• 1/4 tsp. vanilla extract
• 2 Tbsp. maple syrup
• 1 cup blueberries, I used wild frozen

To toast the coconut chips, if already not toasted, bake at 300 F on a clean cookie baking sheet for about 15 minutes. The coconut should be in "chip" style as opposed to "flakes". Below are coconut "chips".

In a medium saucepan bring 3 1/2 cups of coconut milk to a  boil. Add the dry polenta and whisk continually for about 5 minutes, until it's very thick.

Add the remaining 1/2 cup of coconut milk as well as the sweet corn kernels. Whisk well to combine and then remove from heat.

Add the remaining ingredients excluding the coconut chips and the blueberries and stir well to combine.

Garnish each bowl with a quarter of the coconut chips and the blueberries.

Pour however much milk you'd like over the polenta and serve warm.

Bobby enjoyed his warm breakfast of peanut butter and puppy chow!

A wonderful and warm breakfast for a rainy, late summer Saturday.

Blueberry Breakfast Polenta with Toasted Coconut

Recipe Type: Breakfast

Author: Katie - Produce On Parade

Serves: 4

Toasted coconut chips give a wonderful and toasty crunch, the sweet corn kernels are delightful bursts of texture and the show-stealer of this dish is of course the wild blueberries!

Ingredients

• 1 cup coconut chips, toasted
• 4 cups of coconut milk (and a little extra for serving), I use Silk's Original Coconut Milk
• 1 cup dry polenta
• 1 cup sweet corn kernels
• 1/2 tsp. salt
• 1/2 tsp. ground nutmeg
• 1/4 tsp. cardamom
• 1/8 tsp. ground cloves
• 1/4 tsp. vanilla extract
• 2 Tbsp. maple syrup
• 1 cup blueberries, I used wild frozen

Instructions

1. To toast the coconut chips, if already not toasted, bake at 300 F on a clean cookie baking sheet for about 15 minutes.
2. In a medium saucepan bring 3 1/2 cups of coconut milk to a boil. Add the dry polenta and whisk continually for about 5 minutes, until it's very thick.
3. Add the remaining 1/2 cup of coconut milk as well as the sweet corn kernels. Whisk well to combine and then remove from heat.
4. Add the remaining ingredients excluding the coconut chips and the blueberries and stir well to combine.
5. Garnish each bowl with a quarter of the coconut chips and the blueberries.
6. Pour however much milk you'd like over the polenta and serve warm.

3.2.1255

Creamy Pumpkin Sage Quinoa with Roasted Broccoli

Last Fall, I was all about pumpkin recipes. Everything pumpkin. And I've decided to continue that kick this Fall. I know, I know...everyone is all up on the pumpkin. Don't worry, I'll try to keep the pumpkin recipes to a sane and acceptable level. But I ask, why not be crazy about pumpkin?! It is most amazing. I love it's ability to be sweet or savory. Bonus! Pumpkin evokes imagery of family togetherness, pajamas, rainy days, good books and cuddling. At least...that's what pumpkin means to me. It's neck and neck with hot cocoa for that special type of goodness. That special type of goodness has a name. In Danish culture, it's called "hygge". Which, I am to learn kind of means "coziness" but more specifically in regards to relaxing with loved ones, often while enjoying good food in a wonderfully comforting atmosphere. Todd, Bob and I eating this pumpkin dinner, then getting all snuggled up in bed reading our books and drinking coconut chai tea while the rain poured outside was definitely hygge. It could've only been made better with more candles...and sweets! Candles and sweets make everything better...even the best!

Creamy Pumpkin Sage Quinoa with Roasted Broccoli

Inspired by Veg News

Serves 4

• 3 heads of broccoli, florets only
• 1 Tbsp. olive oil
• 2 cups water
• 1 cup dry quinoa, rinsed and drained
• 1/2 medium yellow onion, minced
• 1/2 Tbsp. olive oil
• 2 Field Roast Smoked Apple Sage grain meat sausage links, chopped
• 1/2 tsp. salt
• 1 15 oz. can of canned pumpkin
• 2 Tbsp. fresh sage, minced (or 1/2 tsp. dried sage)
• 2 Tbsp. nutritional yeast
• 1/4 tsp. dried rosemary
• 1/4 tsp. dried thyme
• 1/2 tsp. ground pepper

Preheat oven to 425 F and wash and chop the broccoli. I only use the florets because I save the chopped stems as treats for Bobby! Toss the florets in olive oil and bake at 425 F for about 20 minutes.

Bring the water and the rinsed quinoa to a boil over high heat. Once boiling, reduce to low heat, cover and simmer for 15 minutes. When done, remove from heat and fluff with a fork.

Heat 1/2 Tbsp. of olive oil in a medium frying pan then add the onion and sausage. Saute until the onion softens and the sausage browns, about 10 minutes over medium heat.

I get my vegan Field Roast sausage from Costco. It's so good and Todd absolutely loves it! I buy it in bulk and then just freeze it until I need!

Once everything is done cooking, combine the cooked quinoa together with the onion, sausage and remaining ingredients excluding the broccoli. Mix well to combine.

Serve the pumpkin quinoa warm with the roasted broccoli as a side. Then lights some candles, make some tea, get a good book and find your hygge.

Bob update! He isn't too pleased to have to wear his special collar. If you check out Produce On Parade's facebook page, you'll know what I'm talking about. 2 weeks people! Dear lord, it's going to be a long and sad two weeks! He was happy enough to have it off, even if it was only for a short while...poor Little Bear!

Creamy Pumpkin Sage Quinoa with Roasted Broccoli

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4

Creamy pumpkin quinoa with fresh sage and browned Smoked Apple Sausage side with roasted broccoli to make for one cozy and delicious Fall meal.

Ingredients

• 3 heads of broccoli, florets only
• 1 Tbsp. olive oil
• 2 cups water
• 1 cup dry quinoa, rinsed and drained
• 1/2 medium yellow onion, minced
• 1/2 Tbsp. olive oil
• 2 Field Roast Smoked Apple Sage grain meat sausage links, chopped
• 1/2 tsp. salt
• 1 15 oz. can of canned pumpkin
• 2 Tbsp. fresh sage, minced (or 1/2 tsp. dried sage)
• 2 Tbsp. nutritional yeast
• 1/4 tsp. dried rosemary
• 1/4 tsp. dried thyme
• 1/2 tsp. ground pepper

Instructions

1. Preheat oven to 425 F and wash and chop the broccoli. I only use the florets because I save the chopped stems as treats for Bobby! Toss the florets in olive oil and bake at 425 F for about 20 minutes.
2. Bring the water and the rinsed quinoa to a boil over high heat. Once boiling, reduce to low heat, cover and simmer for 15 minutes. When done, remove from heat and fluff with a fork.
3. Heat 1/2 Tbsp. of olive oil in a medium frying pan then add the onion and sausage. Saute until the onion softens and the sausage browns, about 10 minutes over medium heat.
4. Once everything is done cooking, combine the cooked quinoa together with the onion, sausage and remaining ingredients excluding the broccoli. Mix well to combine.
5. Serve the pumpkin quinoa warm with the roasted broccoli as a side.

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"Tuna" Salad Sandwiches

As I a child I went to "fish camp" at Copper River. As a child I ate many, MANY salmon salad sandwiches. As I child I threw most said sandwiches under the elementary school cafeteria tables. Reflecting, it's not something I think is terribly funny and it actually causes me a probably unnecessary amount of grief from time to time. All those salmon. Their lives lost and laid to rest under a gum encrusted cafeteria table, surrounded my dirty, mischievous little sneakers. Only someone who was forced to eat the same damn thing every day for their childhood could possibly understand to what I am speaking of.  The fate of my childhood salmon salad sandwiches has finally been revealed. Now, as a responsible adult, I can proudly say that I've not been throwing any food items under any tables. As a responsible (I only lay claim to environmental and ethical) adult, I also don't eat fish. Though, confession time...I freaking love salmon. It IS my favorite non-vegan food. Yet, I love them alive more than dead and that is why I choose not to kill them and eat them! In addition, and contrary to popular belief (get ready Alaskans!), fish isn't that good for you...and enter angry comments. Don't blame me, blame science. Blame evolution. Blame plants. Blame chemicals.

Find a way to tell yourself that fish is still good for you and that I'm wrong, but first please check out this treasure trove of related information here...or choose to live in ignorance. People say, "...but humans have been eating fish and meat since the beginning of time!" Yes, but we've also been raping and murdering people since the beginning of time. Not everything we've been doing since the beginning of time is ethically or environmentally appropriate. Geeze, what a downer. Enough of this soapbox nonsense for now, I have in-laws reading this!

Back to my embarrassment regarding the sandwiches. Since I won't have salmon or tuna and I always loved fish salad sandwiches, I've created my own vegan fish salad recipe! I can say with 100% scientific certainty that garbanzo beans are better for you than fish. This faux tuna salad is even delicious! For vegans and non-vegans! An ex non-vegan approved faux tuna sandwich?! Yes my friends. Yes, and I quote, "This is really, really good. I like this!" My Dad makes his salmon salad with mayonnaise, only a little bit of mustard, dill pickle and red onion. And that's how I like mine too. No frills. Not to mention it's made in a pinch.

So if you're trying to eat healthier or are just embarrassed to bring a fish sandwich for lunch to work, this recipe is for you. And hey, maybe this time it won't be you clearing out the break room. Maybe if, as a child, I had this sandwich instead of a stinky salmon one, I wouldn't of thrown it under the table. I have no idea...it's just speculation.

"Tuna" Salad Sandwiches

Inspired by Atiliay and my Dad

Makes enough salad for 6 sandwiches

• 2 15 oz. cans of garbanzo beans (chickpeas), drained and rinsed
• 1/2 cup vegan mayonnaise
• 2 celery stalks (including leaves!), minced
• 1/2 medium red onion, minced
• small handful of fresh parsley, chopped finely
• 1 Tbsp. Dijon (or yellow) mustard
• 1 Tbsp. sweet pickle relish or minced dill pickles (I like sweet pickles)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 12 slices of your favorite bread (I used potato bread)

Pulse the drained and rinsed garbanzo beans in a food processor. They don't need a lot of processing, just enough to get that flaky "fish" texture. Pulse about five times, then scrape down the bowl and do a few more.

In a medium bowl, combine the pulsed beans along with all the remaining ingredients excluding the bread.

Eat the salad as is or scoop it onto your favorite bread.

Yes, my sandwich hucking days are over. It's a terrible, awful secret that only a couple of my best friends know about.

I hope my Dad doesn't read this blog...

The worst part is that the lunch ladies would always demand to know who tossed the sandwich under the table and I  would always sit silently, wide-eyed, shaking my head left to right, and shrugging. Oh lord, the shame! It depends on who you ask, but my best friend may tell you that everyone knew it was me all along. I never have ever been a very good liar.

"Tuna" Salad Sandwiches

 

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 6

Ingredients

• 2 15 oz. cans of garbanzo beans (chickpeas), drained and rinsed
• 1/2 cup vegan mayonnaise
• 2 celery stalks (including leaves!), minced
• 1/2 medium red onion, minced
• small handful of fresh parsley, chopped finely
• 1 Tbsp. Dijon (or yellow) mustard
• 1 Tbsp. sweet pickle relish or minced dill pickles (I like sweet pickles)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 12 slices of your favorite bread (I used potato bread)

Instructions

1. Pulse the drained and rinsed garbanzo beans in a food processor. They don't need a lot of processing, just enough to get that flaky "fish" texture. Pulse about five times, then scrape down the bowl and do a few more.
2. In a medium bowl, combine the pulsed beans along with all the remaining ingredients excluding the bread.
3. Eat the salad as is or scoop it onto your favorite bread.

 

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