The play-by-play is pictured below.
Mold cooked polenta into the cups of an oiled muffin tin. Stuff with greens,
veggies and cheese of your choice, and cover with more polenta.
Top with cheese, bake at 500 until brown on top.
Let the cups cool slightly before removing them from the pan. If they are
too hot they won't come out cleanly.
These were stuffed with sauteed collard greens and garlic, par-cooked
zucchini, Pt. Reyes Cheddar and Cowgirl Creamery Buckaroo.
And on the dessert front, the lemon poppyseed loaf has evolved to be more
cakey and less bready. This one got devoured real fast.
Vegan Lemon Poppy Cake:
1/2 c brown rice flour
1/2 c white rice flour
1/2 c tapioca starch
1 T baking powder
1/2 t salt
1/4 t xanthan gum
3/4 c sugar (I used coconut sugar)
1/2 c grapeseed oil
1/2 c applesauce
1/4 c lemon juice
1/4 c poppy seeds
2 T flax seed meal
1 T lemon zest
1 t vanilla extract
Preheat the oven to 325.
Pour batter into an oiled loaf pan, and bake until a toothpick comes out clean,
about 50 minutes.
Vegan Zucchini Muffins:
1/2 c brown rice flour
1/2 c white bean flour
1/2 c tapioca starch
1 T baking powder
1/2 t salt
1/4 t xanthan gum
cinnamon
nutmeg
3/4 c agave nectar
1/2 c grapeseed oil
1/4 c applesauce
2 T flax seed meal
1 t vanilla extract
1 c grated zucchini
Preheat oven to 325.
Pour batter into greased muffin tins, and bake until browned on top, about
25 minutes.
The sun just came out after a quick bout of rain. Time for a run downtown,
followed by a drip coffee workshop at the MoMA. Then it's time for pizza
night! Happy June to everybody.
1 comment:
yum I wanna come over for dinner!!!
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