Not all of the recipes in The Lusty Vegan: A Cookbook and Relationship Manifesto for Vegans and the People Who Love Them by Ayinde Howell and Zoe Eisenberg make just two servings, but those looking for ways to spice up romantic dinners will find plenty to entice their taste buds.
And while the book encompasses the branch of vegetarianism that excludes all animal products -- no meat, no fish, no cheese, no eggs, no milk -- you needn't be vegan to find the plant-forward recipes appealing.
Polenta Cakes With Chile-Garlic Sauce
2 tablespoons vegetable oil, plus more for coating pan, divided use
1/4 cup finely chopped onion
1/4 cup finely chopped bell pepper
2 teaspoons minced fresh rosemary
1 teaspoon dried basil
1 teaspoon garlic powder
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon crushed red pepper flakes
1 1/2 cups water
1/2 cup uncooked corn polenta
1/2 teaspoon salt
1/4 cup unsweetened almond milk
Chile-garlic sauce, for serving
Heat 1 tablespoon of the oil in a medium skillet over medium high heat until hot. Add the onion and bell pepper and cook, stirring frequently, until onion is translucent, about 4 minutes.
Add the rosemary, basil, garlic, cayenne and crushed red pepper and saute 3 to 4 minutes more. Remove from heat.
In a medium saucepan, bring the water to a boil. Add the polenta and salt, whisking until smooth. Reduce heat to medium-low and cook 3 to 5 minutes, or until mixture starts to thicken. Stir in the almond milk and whisk well. Fold the onion mixture into the polenta and mix well.
Pour into a well-oiled 8-inch square baking dish and refrigerate until firm.
Once the polenta has cooled and firmed, cut it into triangles.
In a large nonstick skillet, heat the remaining oil over high heat. Cook polenta triangles in hot oil, turning, once, until browned on both sides, about 3 minutes. Serve warm with chile-garlic sauce.
Makes 2 servings.
Recipes adapted from The Lusty Vegan: A Cookbook and Relationship Manifesto for Vegans and the People Who Love Them by Ayinde Howell and Zoe Eisenberg
Food on 02/11/2015