I made us an extra tasty dinner today, something we don't really have on a regular basis, and haven't had in a long time. Polenta steaks, and potato salad. It's so good!
I got the recipe for the polenta steaks at Veganmisjonen (Norwegian vegan food blog) a while back, we tried it out and loved it. So I alter the recipe somewhat each time, depending on what we're planning on having next to it. I was craving potato salad last night (after all it is BBQ season), so we decided to go with that.
Polenta steaks
Serves about 3 people
6 dl water A nice splash of oil 1 cube of vegetable stock/bullion 1 tbs lime/lemon juice
A good dash of salt and pepper (to taste)
A good dash of garlic powder (to taste)
A small dash of paprika powder 1,5 dl polenta
1. Combine the water, oil, stock, lemon juice and spices in a sauce pan and bring to a boil.
2. When everything has mixed well, pour the polenta slowly into the liquid while stirring continously. Let it simmer slightly until the mix hardens up and turns thick.
3. Put the mix into a small tray covered with baking paper, level it out, and put it in the fridge for about 1-2 hours, depending on the thickness. After 1-2 hours in the fridge, it should be hard and is ready to be fried!
When it is, you slice it into pieces of your desired size, and fry it in some oil until it's crispy on the outside. Yum!
Creamy potato salad with garlic and spring onion
Serves about 3 people
1 kg potatoes
2 dl unsweetened soy milk
1 tbs apple cider vinegar
1 tbs dijon mustard
A dash of salt and pepper (to taste)
1-2 garlic cloves
2-3 dl sunflower oil
2 stalks of spring onion
1. Cut the potatoes into smaller pieces (whatever size you want for the potato salad).
2. Cover in water and boil until you can pick the pieces up with a fork and they slide off. Set to cool.
3. While the potatoes are boiling, combine the soy milk, vinegar, mustard, garlic and salt and pepper in a mixing container, and gently mix it up with a hand blender (or in a regular blender if you have one/don't have a hand blender).
4. Once it is mixed, keep blending while adding the sunflower oil, very slowly. Keep adding oil until you reach a desired consistency (creamy, but not too thick).
5. Once the potatoes have reached room temperature, pour them into a serving bowl. Add the creamy mix a little at a time, and stir around, until all potatoes are covered.
6. Chop up the spring onion into very small pieces, and add to the potato salad.
7. Stir the salad well, add spices to taste if needed.
And voila! Super tasty!
We had our polenta steaks and potato salad with some steamed broccoli, and it was brilliant.
We even had some edamame garlic and lemon edamame as a apetizer (complete protein, yay!), so we pretty much stuffed our faces.
And that made us super full.
Great Saturday evening!
Loads of love,
Malin
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