9 cups water
1 teaspoon sea salt
3 cups polenta (corn grits)
Bring water and salt to a boil.
Slowly add polenta while stirring constantly with a whisk until well mixed.
Lower flame to minimum, cover pot, and simmer until polenta has thickened, about 40 minutes.
Stir occasionally to avoid burning the bottom.
Transfer the polenta to a glass loaf pan, and let set for 5 minutes.
Cut into squares and serve with "Tomato-Lentil sauce"
Sweet and Sour Tempeh or Tofu —Serves 6 1/4 cup water 1/4 cup tamari 1/2 teaspoon ground coriander seed 1 clove garlic, minced 2 packages tempeh (1 pound) or 3 blocks tofu (about 1 pound), cut into 1-inch squares 1/4 cup arrowroot flour peanut or rice bran oil for deep frying Mix water, tamari, coriander, and garlic together. Dip tempeh or tofu cubes in mix and coat with arrowroot flour. Heat oil in a wok or skillet, and deep fry tempeh or tofu until golden. Drain well on paper towel. For low-fat recipe, avoid frying by omitting arrowroot and oil; marinate tofu or tempeh and bake at 350° for 15–20 minutes. Serve with "Sweet and Sour Sauce". Spring Menu Plan — Sauces Pesto Sauce Sweet and Sour Sauce Tomato–Caper Sauce Tomato–Lentil Sauce Pesto Sauce —Makes about 1 cup 1 bunch fresh basil or spinach, clean and with stems removed 1 Tablespoon light miso 1 clove garlic 1/2 cup pine nuts and/or walnuts 4 Tablespoons olive oil parsley (optional) Puree all ingredients well in a blender or food processor. Some fresh parsley can be added to blender to enhance the green. If too thick, dilute with a little water. Pass at the table and add to "Vegetable Minestrone". Of course, this dairyless pesto can be used for pastas or grain vegetables dishes if you so desire. A more traditional (and fattening) pesto sauce will use grated Romano cheese and olive oil. Sweet and Sour Sauce —Serves 6 (Excerpted from Staying Healthy with Nutrition ISBN: 1587611791) CONTINUED Previous 1 2 3 4 5 6 Next Comments Add your comment About The Author Elson M. Haas, MD is founder & Director of the Preventive Medical Center of Marin (since 1984), an Integrated Health Care Facility in San Rafael, CA and author of many books on Health and Nutrition, including ...more Related Articles & Links Nutritional Medicine Center From Our Friends Popular Related Articles/Areas1Acupuncture and Oriental Medicine Alliance2Revisioning Science3Strength Training For Distance Runners 4Food Allergies5A Compendium of Homeopathic Medicines for Self-care for the Individual6Vitamin B2 -- Riboflavin7Condition: Bipolar Disorder10Therapy: Osteopathy Popular & Related Products Whole Person WellbeingZENMED Skin Repair SystemConsumer Direct Labs ServicesComprehensive Wellness Profile Save on Lab Test Wellness WorkbookLab Tests Women's Health Popular & Featured Events2019 National Wellness Conference October 1-3, 2019 Kissimmee, FL USA Additional Calendar Links Dimensions of Wellness
1/4 cup tamari
1/2 teaspoon ground coriander seed
1 clove garlic, minced
2 packages tempeh (1 pound) or 3 blocks tofu (about 1 pound), cut into 1-inch squares
1/4 cup arrowroot flour
peanut or rice bran oil for deep frying
Dip tempeh or tofu cubes in mix and coat with arrowroot flour.
Heat oil in a wok or skillet, and deep fry tempeh or tofu until golden.
Drain well on paper towel.
For low-fat recipe, avoid frying by omitting arrowroot and oil; marinate tofu or tempeh and bake at 350° for 15–20 minutes.
Serve with "Sweet and Sour Sauce".
1 bunch fresh basil or spinach, clean and with stems removed
1 Tablespoon light miso
1 clove garlic
1/2 cup pine nuts and/or walnuts
4 Tablespoons olive oil parsley (optional)
Some fresh parsley can be added to blender to enhance the green. If too thick, dilute with a little water. Pass at the table and add to "Vegetable Minestrone".
Of course, this dairyless pesto can be used for pastas or grain vegetables dishes if you so desire. A more traditional (and fattening) pesto sauce will use grated Romano cheese and olive oil.