1 cup polenta (cornmeal/semolina)
2 cup soymilk or other plant milk
10 dried figs, diced
10 walnuts, diced
1 onion, diced
2 garlic cloves, crushed
1 eggplant, salted and diced
4 spinach leaves, coarsely chopped
1 cup beans, cut into small pieces
1 zucchini (courgette), diced
4 tomatoes, diced
extra virgin olive oil
Cook polenta and 1 cup of soymilk in the microwave in 30 second successions, mixing each time.
Gradually add the remaining soymilk, continuing to mix until there is no liquid and the mixture seems to have expanded.
Mix in the walnuts and figs to the polenta mixture and spoon into small soufflé bowls to set.
In heated wok, add approximately 2 tablespoons of olive oil, when heated sauté the onion and garlic.
Stir-fry eggplant, beans and zucchini in the wok, add tomatoes and spinach when almost complete.
To serve place serving dish on top of soufflé bowls and tip over. Add stir-fried vegetables onto the side of the polenta cakes and serve.
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