How to prepare an impressive dinner in 30 minutes? It’s easy! To quickly prepare delicious and healthy meals for lunch or dinner, I implement planned cooking and shopping. Depending on the natural seasons, I prepare a different daily menu, but in general I plan a varied and balanced weekly menu for the two of us – for each day breakfast, lunch and dinner together with a snack in the afternoon. Since we are on a vegan gluten-free diet, I shop for a variety of gluten-free grains and pseudo-grains – rice and buckwheat, quinoa and amaranth, hulled millet and gluten-free oats, as well as cornmeal and cornmeal, nut flours and tapioca flour. I also buy various legumes, raw nuts and seeds in quantities that we consume in a month. And every week I buy fresh fruits and vegetables in quantities that we need for a week. So I have a variety of products and an example weekly menu – first I prepare dishes with those vegetables and fruits that are the most perishable and at the end of the week I use those that I can store for more days. I often use frozen fruit to make smoothies, as well as frozen or dried vegetables to make soups and stews. In our hectic everyday life, I prepare easy and delicious recipes in about 30 minutes by preparing blanks on the weekends, which I freeze – boiled various legumes, washed and chopped fruits, washed and chopped vegetables, washed and chopped green spices. I invested in aides that save me a lot of time – a blender and food processor, a multicooker and an air fryer, pressure cookers and pans with a non-stick stone coating. This is how I cook our food quickly and with pleasure, because healthy food is delicious when it is prepared with love and inspiration!
The idea of baked polenta came to me a long time ago, when one day I ran out of chickpea flour and decided to make a cornmeal coating on some roasted vegetables – the dish smelled tempting, looked impressive and tasted amazing. This has become our favorite dish, but I will write about this recipe another time.
I thought about the recipe for Baked Polenta “Winter Sunset” for a long time, because I wanted a simple vegan and gluten-free dish to be prepared quickly and with easily available ingredients, but to be tasty and impressive! I made baked polenta for the first time with unseasoned tofu and a fresh green salad – it was tasty but not impressive enough. And next time I decided to prepare it just for me, with my spices for a light taste and a memorable winter salad. Even when the polenta was baking, an incredible aroma wafted into the kitchen, and with the right amount of ingredients, it also had a perfect appearance – with the color and shape of a winter sun. And the carrot salad was the color of a sunset, so I decided to put it on the plate with a big ice cream scoop in the shape of hills colored in the colors of a Winter Sunset.
With an impressive appearance and a memorable taste, Baked Polenta “Winter Sunset” is a healthy vegan and gluten-free dish, prepared with love and inspiration in 30 minutes! You can prepare it for a family or festive dinner and impress your loved ones.
If you like spicy food, when preparing the carrot salad, add sliced green chili pepper into thin circles – the sweet taste of the carrots and the slightly sour taste of the apples will emphasize the hot taste of the green chili pepper.
One 300g portion of Baked Polenta “Winter Sunset”, which is composed of 1 piece of baked polenta with tofu and carrot salad, contains 291.76kcal, 9.90g of protein and 42.82g of carbohydrates, 8.35g of fat and 8.64g of fiber. The amounts of the ingredients in the recipe are for 6 servings.
Baked Polenta “Winter Sunset”
Course: Main dishes, Recipes1800
грама10
minutes20
minutes1750.57
ккалPolenta with tofu and carrot salad
Ingredients
250 g organic corn flour
10 g psyllium powder
8 g Himalayan salt
can be replaced with any other salt6 g ground coriander seeds
2 g ground black pepper
2 g turmeric powder
2 g ginger powder
500 ml filtered water
200 g natural organic tofu
– silicone mold for baking 6 pieces of pie
- carrot salad
440 g carrots
160 g apple Granny Smith
140 g celery stalks
30 g radish sprouts
- avocado sauce
120 g avocado pieces
40 ml fresh lemon juice
20 g homemade mustard “Danara”
40 ml filtered water
Preparation instructions
- I wash the vegetables for the salad and dry them. With a kitchen scale and a measuring cup, I weigh all the ingredients of the recipe separately.
- In a bowl I put the cornmeal and the amount of husk powder, the salt and the spices. I add the water and mix until a thin dough is obtained, mash the tofu piece with my hands and add it to the bowl. With a large spoon, I distribute the dough evenly in the silicone molds.
- I put the tray with the silicone mold in a preheated oven at 180°C with a fan and bake for 20 minutes – the thin dough gradually thickens until a thick polenta is obtained. I take the pan out of the oven and leave it aside to cool for 5 minutes, then I gently stretch the sides of the silicone mold/ this way the baked polenta comes off the sides/, I carefully turn it over on the pan and lift it slightly so that the baked polenta comes out of the molds. I put the portions of baked polenta on a tray and set aside for serving.
- While the polenta is baking, I prepare the salad. In a small bowl, I put the pieces of avocado and the freshly squeezed lemon juice, mash with a fork until a puree is obtained. I add the homemade mustard and water, mix until a sauce is obtained. I grate the carrots and apples on a coarse grater, cut the celery stalks into thin pieces. I put the carrots and apples, chopped celery and radish sprouts in a bowl. I pour the prepared sauce on top and mix well.
- In a large plate, I put one portion of the baked polenta, put a part of the carrot salad on the side and decorate with a few celery leaves. I serve for dinner along with a bowl of pre-made vegetable soup.
- The completely cooled polenta can be put in a box with a lid and stored in the refrigerator – it can be stored for up to 24 hours, but it hardens slightly.
Notes
- Nutritional value per 100g. product:
- Energy value – 97.25 kcal
- Proteins – 3.30 g
- Carbohydrates – 14.27 g
- Fat – 2.78 g
- Fiber – 2.88 g
- The recipe for homemade mustard “Danara” is published on the site and you can find it in the Sauces and Pastes category.
