3½ cups [875 ml] chicken stock
1 cup [170 g] instant polenta
3 tbsp [30 ml] butter
¼ cup [60 ml] finely grated parmigiano-reggiano
1 tbsp [15 ml] chopped rosemary leaves
1 tbsp [15 ml] oregano leaves
1 tbsp [15 ml] thyme leaves
Freshly ground black pepper
Olive oil, for brushing
Place the stock into a large saucepan over medium heat and bring to the boil.
Gradually whisk the polenta into the stock. Cook, stirring, for 2-3 minutes, or until thickened.
Remove from heat, add the butter, parmesan, herbs, a good pinch of sea salt and some freshly ground black pepper. Stir to combine. Spoon into a 9” x 13” [23 x 33 cm] lightly greased baking pan and spread to ½-inch [1-cm] thick. Refrigerate for 30 minutes or until set.
Preheat oven to 425°F [220°C]. Cut the polenta into ½” x 4” [2 x 10 cm] fries and brush lightly with oil. Place on a lightly greased baking tray and bake for 20-25 minutes, rotating the fries halfway through, until golden and crisp.
Serve with mayo or aïoli.
Recipe Credit: Adapted from Donna Hay Magazine, Issue 51
A quick and easy starter that’s perfect to serve with toasted pita bread or your favorite dipping vehicle.
1 can cannellini beans (400 g [14 oz]), rinsed and drained
1 clove garlic
1/3 cup [80 ml] extra-virgin olive oil
2 oz [60 g] parmesan cheese, finely grated
Juice of ½ lemon
Water, if needed
Toasted pita bread, pretzels or chips, to serve
Place all ingredients in a food processor, and blend until very smooth.
Season to taste, adding a little water, one tablespoon [15 ml] at a time, if the mixture is too thick for your taste. You can also add more lemon juice if you think it needs it.
Serve at room temperature with toasted pita bread, pretzels or chips.
Note: Feel free to use whichever white beans you prefer. Cannellini, butter beans, borlotti or even fava would all work.
Recipe Credit: Jules Clancy, Stonesoup
Makes 24-30 falafels
¼ cup [60 ml] fresh mint, coarsely chopped and packed
¼ cup [60 ml] fresh parsley, coarsely chopped and packed
7 oz [200 g] pistachio nuts, shelled
2 cups [500 ml] canned chickpeas, rinsed
2 cloves garlic
½ small onion
3 tbsp [45 ml] olive oil
1 tsp [5 ml] cumin
1 tbsp [15 ml] whole-wheat flour
1 tsp [5 ml] baking powder
½ tsp [2.5 ml] fine sea salt
Finely ground black pepper, to taste
1 cup [250 ml] Greek-style yoghurt
2 tbsp [30 ml] fresh mint, finely chopped
1 lime, juice and zest
6 tbsp [90 ml] cashew butter
6 tbsp [90 ml] canola or rapeseed oil
3 tbsp [45 ml] lemon juice
A pinch of salt
Small butter (or Boston) lettuce leaves
To make the falafels: Preheat oven to 375°F [200°C]. In a food processor, pulse herbs 4-5 times until they are finely chopped. Add the pistachio nuts and pulse until well combined. Add the chickpeas and the rest of the ingredients and blend for about a minute, scraping down the sides of the bowl occasionally. Keep the texture of the falafel dough a little rough. With your hands, make 24 to 30 small round falafels. Place on a baking sheet covered with parchment paper and bake for about 15 minutes, turning every 5 minutes to get an even brown color.
To make the mint yogurt: Stir yogurt, mint, lime juice and lime zest in a small bowl and stir until combined. Reserve in the fridge for 30 minutes to get a better and more intense mint flavor.
To make the cashew dressing: Whisk all the ingredients in a small bowl until combined.
To serve: Set butter lettuce leaves on a serving plate or tray. Spoon 1 tsp [5 ml] yogurt on each leaf and top with a falafel. Drizzle with cashew dressing, decorate with mint leaves and serve immediately. Serve with more mint yogurt and cashew dressing on the side. The falafels can also be served as a sandwich in pita breads with lettuce and tomato slices.
Recipe Credit: Adapted from Green Kitchen Stories