Confit Tomato Polenta Lasagna

OK, so calling this recipe a lasagna is taking more than a few liberties. It’s basically just a bunch of delicious tomato-y bean stuff covered in a blanket of polenta and baked. There is no pasta and no real layering magic, just a lot of tasty stuff throw together in a pan and heated up. It’s the perfect way to use up some good tomatoes at the end of the season. I, myself, am in denial that summer is over, so I’ll probably be making this on repeat for a few weeks. It’s also coincidentally free of gluten so #winning or something.

P.S. This recipe goes out to Salem and the sexy vegan guy she’s trying to get with.

Confit tomato lasanga

1/2 red onion, sliced thinly

Hearty splash of olive oil (enough to coat the bottom of a pan)

1 cup grape or cherry tomatoes (slice any large ones in half)

2 cloves very finely minced garlic

1 can canellini or other white beans, drained and rinsed

1/4 cup sundried tomatoes (get the kind packed in oil — this is my favorite brand)

1 tube of precooked polenta, sliced into 1/2 inch disks (this is the kind I get)

1/4 cup bread crumbs

1/4 cup basil, chopped finely

Sea salt and pepper to taste

Confit tomato polenta lasagna

Preheat oven to 350*

Heat a large skillet over medium-low heat and add olive oil (enough to generously coat the bottom of the pan). Add the sliced red onion and a bit of salt and cook, stirring occasionally, for 6-7 minutes, until they’re soft and starting to caramelize a little. Add the cherry or grape tomatoes and cook for 10-12 minutes or until the tomatoes just begin to burst. Add the garlic and white beans and sundried tomatoes and cook for another couple minutes until you have a beautiful mess of garlicky tomatoes and beans. Pour the tomato mixture into a 9×11 casserole dish and top with sliced polenta.

In a small bowl, mix the bread crumbs, chopped basil, and a small splash of olive oil. Spread the bread crumbs over the polenta and season with salt and pepper. Bake at 350* for 10-15 minutes, until the tomatoes are bubbling up on the sides. Serve hot.

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Vegan Buttermilk Biscuit Nectarine Cobbler (for 2!)

Guys! It’s a recipe! No, you’re not drunk (well, maybe you are, I’m not judging). But I really wrote a new recipe and it’s something worth celebrating.

As I mentioned in my last post, this summer was bananas, so I’m finally catching up on posting some of the stuff I cooked and baked. This cobbler was SO good I had it on standby for whatever stone fruit I had in my kitchen (nectarines are still my favorite, but peaches and plums in this are 💯. This little guy is perfect for two people (or, let’s be real, one person sitting in bed watching Game of Thrones eating it by themselves).

Filling
3 tablespoons packed brown sugar
1 tablespoon margarine
⅛ teaspoon salt
1 ¼ pounds fresh nectarines (pit removed and sliced into 1/2 inch slices)
1 tablespoon water
1 ½ teaspoons lemon juice
1 teaspoon all-purpose flour
½ teaspoon vanilla extract

Biscuit Topping
½ cup all-purpose flour
2 tablespoons
½ teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon salt
¼ cup almond milk + 1 tablespoon lemon juice (mix to make “buttermilk”)
2 tablespoons margarine, melted

Preheat oven to 400*

Combine brown sugar, margarine, nectarines, and salt in an 8×4″ loaf pan and stir. Bake for 5 minutes, then remove from oven. In a bowl, whisk together water, lemon juice, vanilla, and flour, then stir into the nectarine mixture. Set aside.

For the topping, whisk flour, 2 tablespoons sugar, baking powder, baking soda, and salt together in bowl. Add “buttermilk” and melted margarine and stir until dough forms. Using a spoon, drop roughly 1 tablespoon-sized pieces of dough on top of the nectarine mixture. Sprinkle with sugar and bake for 20-25 minutes, or until the top is golden brown. Serve warm or at room temperature.

 

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Vegan Guide to Boston Part III

Hey y’all, it’s really been a minute, hasn’t it? This summer has been an absolute trash fire in terms of having my life together, so I guess I’ll fill you guys in from the beginning.

Back in April, Ben and I went to South Africa. Ben decided that was a good time and place to propose, to which I was like… you brought a diamond ring with you? To a foreign country? Are you dumb? And he was like “yes, spend the rest of your life with me pls.”

So we got engaged and then a little while later Ben heard back from graduate school and learned that he got into University of Chicago and after a lot of yelling and tears and laughing and indigestion we decided to move to Chicago! So then we were tasked with figuring out how to move all of our worldly possessions from Boston to Chicago and finding an apartment and quitting our jobs and finding a new job all while casually planning a wedding and learning to be adult humans. Casj.

Anyway, the last three months have been an absolute nightmare in terms of being cool and normal, so blogging has taken the back seat to the back seat. It’s like 3 cars back from the back seat at this point. But! We now have an apartment and our things and our physical selves are in the Midwest so it’s all going to be O K A Y. Probably. Hopefully.

Before we say goodbye to Somerville and Boston once and for all I wanted to do one final Boston restaurant roundup. I’ve written about the vegan scene in Boston a few other times (Part I is here and Part II is here). Here are a few more of my faves!

veggie crust

Veggie Crust – located in my home sweet home Somerville, this pizza spot has some pretty dope IndoChinese fusion pizzas and pretty much everything can be made vegan! My favorite is the Cauliflower Manchurian pizza which has this super delicious sauce and ginger, garlic, and fresh basil and MMMMM.

al FreshCo – OK this is technically not a restaurant, but a cool, Boston-based food business that I totally dig. They deliver meal kits of locally-sourced veggies and grains BY BIKE. Most of the ingredients are grown or processed in Massachusetts and are super simple to assemble. Check them out.

Punjabi Dhaba  I was really late to discover the magic of Punjabi Dhaba, but I’ve gone at least five times in the last two months, so that’s something. They have a variety of veggie options and they’re all fucking delicious and come with different chutneys and are just the greatest. It’s cash only. You’ve been warned!

(Chacos and my disgusting feet not included)

J.P. Licks – I grew up going to this place and have been delighted to see a variety of soy-, coconut- and hemp-based flavors that are pretty awesome. They rotate flavors in and out, but I particularly like the Chunky Peanut Butter, which is hemp-based!

JPLicks
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Ramp Latkes!


Ramp latkesRamp latkes

🎵 Aaaaat laaaaaast spring has come along🎵 [sung in extremely Etta James voice]. It’s here! It’s finally here! I cannot recall a spring that took so goddamn long to arrive, but it’s finally here. I’m celebrating by soaking up all the sun and eating all the spring fruits and vegetables I can get my hands on. Ramps are very trendy where I live in the Northeastern United States of America and are on just about every restaurant menu in the area. No, I’m not talking about the incline you walk up to enter a building: Ramps are a species of wild onion that have long, smooth leaves and a scallion-like stalk and bulb. In terms of flavor, ramps fall somewhere between chives, leeks, and the green part of scallions. They impart a subtle onion-y flavor to a variety of dishes and scream “SPRING!”, so I thought I’d try them out in my favorite onion and potato dish: lakes! They’re my favorite Hanukkah food and this just might be my new favorite spring dish.

Ramp latkes Ramp latkes

Ramp Latkes

Yields: 12-14 latkes (depending on size)
Prep time: 25 mins

  • 3 pounds potatoes (I used yellow potatoes)
  • ¼ pound ramps
  • 1 small onion (about ½ cup chopped)
  • 2 cups matzoh meal
  • ⅓ cup cornstarch
  • Salt to taste
  • Black pepper to taste
  • Vegetable or canola oil

Peel the potatoes then grate them using the shred blade on a food processor or against a box grater. Finely chop the onion. Remove the bulbs on the ramps and slice the leaves into thin ribbons. Combine the onions, potatoes, and ramps with the cornstarch, stir, and set aside for a couple minutes.

Add the matzoh meal, plus several hearty pinches of salt and pepper. Stir well and set the mixture aside for another 10-15 minutes. Magic happens and the whole thing should turn into a sticky batter (not crumbly).

Heat a skillet or shallow pot with oil. Press a small handful of the batter into a hockey puck with your hands. Place the latke in the pan and cook 5 or so minutes on each side, until golden brown and crispy. Serve with applesauce, sour cream, or ricotta and a sprinkle of finely chopped ramps!

Ramp latkesRamp latkes
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