Peanut coconut sauce

2 tbsp peanut butter

100 ml coconut milk 

1 tsp maple syrup 

1tsp lime juice 

some grated ginger 

1 tsp soy sauce 

Heat gently and stir well until the sauce is creamy 

Socca (Farinata)

Ingredients

• 1 cup garbanzo bean flour (aka: besan)
• 1 cup lukewarm water
• 2 tablespoons olive oil + more for pan
• 1/2 teaspoon mineral salt

optional

• 1/8 – 1/4 teaspoon cumin
• 1/2 teaspoon fresh rosemary or thyme
• pinch of red pepper flakes
• small handful chopped basil
• fresh cracked pepper
• 1/8 – 1/4 teaspoon garlic powder
• sliced shallots

Instructions

In a medium size mixing bowl, add flour, water, oil and salt. Whisk until smooth, cover and let set for at least 15 minutes, up to 12 hours, covered, on the counter or overnight in the fridge.

Heat oven to 450 degrees F.

Place a well seasoned skillet on the middle rack while oven is heating (we want it to get nice and hot). Once oven is ready, carefully remove skillet, add 2 tablespoons oil and carefully twirl skillet so the oil coats the bottom evenly. Add batter and place back in the oven for 12—15 minutes, until golden on the edges and firm throughout. Once done you may like to add a more golden and rustic look, turn broiler to high, place skillet under broiler for about 2 minutes, until top starts to golden a bit.
Remove pan, let cool a few minutes, using a spatula gently push under and around the sides of the flatbread. Tip skillet to remove socca bread or carefully flip skillet over to remove. Cut into slices or pull apart and eat. Socca is best eaten right away.

Maple Glazed Tofu with “no cook” Apricot Stuffing

Ingredients

• Maple Glaze
• 1/2 cup Maple Syrup
• 1/3 cup Tamari or Soy Sauce
• 2 tbsp Dijon Mustard
• 2 tbsp Fig Paste Fig, Apricot or Orange Jam would also work fine.
• Tofu
• 1 kg Tofu (firm/extra firm) (DO NOT USE SILKEN TOFU)!
• 50 whole Cloves
• Apricot Stuffing
• 2 slices Bread, toasted or stale chopped into thumb sized pieces.
• 1/4 cup Breadcrumbs Dried
• 2 tbsp Dried Apricots Chopped into small pieces
• 1/2 tsp Garlic granules
• 1 tsp Dried Basil or your preferred herb
• 1/8 tsp Sea Salt (Celtic or Himalayan)
• 1/8 tsp Black Pepper Ground
• 1/2 cup Vegetable Broth 

Instructions

Maple Glaze

1. For this section you will need a mixing bowl or pouring jug. Simply mix all the ingredients together with a spoon until you have a smooth consistency.

Tofu

1. To prepare the Tofu you will need a sharp carving knife (serrated blades help), a chopping board, tea towel and a large baking dish.
2. Firstly, remove the tofu from its packaging and rinse under cold water before patting dry on your tea towel. Then slice the blocks in half length ways (see video at top of this page for full demonstration) so you have 4 halves. Now is a good time to set your oven to 200°C/400° F.
3. Set aside the 2 top halves and then use a fork to thoroughly prick the bottom half of the tofu on both sides so that the glaze can easily seep into the tofu.
4. Now take the 2 top halves of the Tofu and slice a criss-cross pattern about half way through the block (see video for demonstration).
5. Next take your whole cloves and insert them into the intersection of each criss-cross cut on the top slices of Tofu (see video). Now place all 4 tofu blocks into your baking dish in a single layer. Pour approximately three-quarters of the glaze over the tofu blocks before setting aside to marinate. If you have time, let the blocks sit overnight in the fridge. If not, anything over 20 minutes will allow some flavor to go through the tofu.

Apricot No-Cook Stuffing

1. Grab yourself a medium to large mixing bowl and mixing spoon. Put all the dry ingredients into the bowl, then add half the broth before mixing thoroughly. Now add the other half of the broth and mix again. Set aside.

Cooking and Assembly

1. Once the tofu has had time to marinate use a spoon to re-baste the tofu before placing it in the oven for 20 minutes.
2. After 20 minutes take the tofu out of the oven. Divide the stuffing in half and work it to fit nicely over the bottom tofu halves, then place the top tofu halves onto the stuffing - see video for demonstration. Pour the remaining glaze over the tofu before placing in the oven for a further 10-15 minutes.
3. Once the tofu has a beautiful caramelized look it's time to remove from the oven and serve with your favorite holiday sides.

Bread machine seitan

Ingredients:

Wet stuff (goes first in my machine):

• 4 t vegan Worcestershire sauce
• 1/2 cup soy sauce, tamari, or Bragg's
• 1.5 to 2 cups water

Dry stuff

• 2 cups vital wheat gluten (I use Bob's)
• 1/2 cup garbanzo flour (Bob's, again)
• 1/2 to 3/4 cups nutritional yeast
• 4 t onion powder
• 2 t dried sage
• 2 t dried thyme
• 2 t salt (I use less)
• 2 t smoked paprika

Method:

1. Dump the wet stuff into the bowl.
2. Dump the dry stuff into the bowl.
3. Push the button.

My Toastmaster has a cycle called "Basic Medium" (as opposed to "Basic Light" and "Basic Dark"), so I tried that one. Seems to have worked fine. 

The resulting loaf is moist and meaty, with an interestingly crispy (not hard) skin on five faces. Because the bread machine's cycle is set up for bread (mix, let rise, punch down, let rise, punch down, let rise, bake) it lets the dough settle a couple times and then spins it again with the mixing blade. Result: the center of the loaf is stringy in an almost spooky approximation of turkey.

Turkish Lentil Salad

Ingredients

• 1 can lentils ( 15oz, or 150g cooked lentils), drained and rinsed 
• 1 red onion
• 1 handful parsley (dried will work in a pinch)
• 3 tbsp olive oil
• 1.5 tbsp vinegar
• 1.5 tbsp mustard
• 1-2 tsp maple syrup (or honey for non-vegans)
• 2 bell peppers (green and red)
• salt and pepper to taste

Instructions

1. Dice up the onion and cut the bell pepper into small pieces. Add both to a salad bowl.
2. Mix in the lentils (if you use dry lentils, cook according to package instructions first).
3. Rip up the parsley and add it to the bowl as well
4. Now in with the vinegar, olive oil,mustard, honey salt and pepper and stir it all nicely.
5. Have the salad with a slice of (whole grain) bread. Enjoy!

Gnocchi With Sundried Tomatoes and White Beans

Ingredients

• 500 g/18 oz packaged gnocchi
• 1-2 tablespoons olive oil
• salt and pepper
• 1/4-1/2 teaspoon hot red pepper flakes
• 2 cups mushrooms sliced
• 1/3 cup sundried tomatoes diced
• 4 cups loosely packed spinach
• 540 mL/19 oz white beans drained and rinsed
• Parmesan cheese

Instructions

1. Heat oil in a medium pan over medium heat.
2. Add the gnocchi and separate them. Sprinkle with salt and pepper and red pepper flakes, and cook, stirring occasionally for 8-10 minutes, or until golden and slightly crispy.
3. Remove from pan.
4. Add the mushrooms, and cook for 3 or so minutes until soft (add additional olive oil if needed). Return the gnocchi to the pan and add the sundried tomatoes, spinach and white beans. Stir until spinach is wilted and everything is heated through.
5. Add additional salt, pepper and red pepper flakes to taste.
6. Serve with freshly grated Parmesan cheese.

Moroccan Cauliflower Chickpea Pitas

Ingredients

Moroccan Cauliflower Chickpea:

3 cups cauliflower florets
1 red pepper, cut into 1″ cubes
1 red onion, cut into 1″ cubes
1 zucchini, cut into 1/2″ slices
1 yellow squash, cut into 1/2″ slices
14 oz. can of chickpeas (garbanzo beans), drained and rinsed
1 1/2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground coriander
2 tablespoons olive oil

Cucumber Yogurt Sauce:

3/4 cup plain greek yogurt
1/2 cup grated cucumber
2 tablespoons lemon juice
1 1/2 teaspoons dry dill
1 garlic clove, grated
salt to taste
7 whole wheat flatbreads

 

Instructions

1. Preheat oven to 400.
2. In large bowl, add cauliflower, red pepper, red onion, zucchini, yellow squash, and chickpeas.
3. In a small bowl, add ground cumin, smoked paprika, garlic powder, salt, and ground coriander.
4. Add the spice blend to the vegetables along with olive oil. Toss to coat everything.
5. Spread vegetables out on a baking sheet.
6. Bake for 20 minutes.
7. Remove from oven, toss the vegetables around. Bake for another 10 minutes. Remove and set aside.
8. In a small bowl, add greek yogurt, grated cucumber, lemon juice, dry dill, garlic clove, and salt to taste. Stir to combine everything.
9. Warm up the flatbread or toast on a skillet for 1-2 minutes. Top with 3/4 cup roasted vegetable mixture and finish with 2 tablespoons of the yogurt cucumber sauce. Serve

One Pot Mexican Black Bean Sweet Potato Quinoa

Ingredients

 

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
1 small sweet potato, peeled and chopped into ½" chunks
2 cloves garlic, minced
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 cup uncooked quinoa, rinsed
(1) 14.5 oz. can Hunt's No Salt Added Petite Diced Tomatoes
(1) 10 oz. can RO*TEL Mild Diced Tomatoes and Chilies
(1) 15 oz. can black beans, rinsed and drained
1½ cups vegetable stock or water
juice of 1 large lime
¼ cup fresh chopped cilantro
Extra cilantro and lime wedges, avocado, or cheese for serving, optional

 

Instructions

 

Heat the olive oil in large skillet over medium heat. Add the onion and saute 5 minutes. Add the sweet potato and saute until the onion is softened, 3-4 minutes longer. Add the garlic and bell peppers, and saute 2 minutes, then add the spices and saute 30 seconds longer.

Add the quinoa, both cans of diced tomatoes, black beans, and vegetable stock and stir to combine. Bring to a boil, then reduce heat to medium low. Cover and cook for 20 minutes, or until the quinoa has absorbed most of the liquid.

Add the lime juice, cilantro, and season with salt and pepper to taste.
Garnish with the extra cilantro, lime, avocado, or cheese.

Vegan Cream Cheese

Ingredients

1 cup cashews

2 tbsp nutritional yeast

Juice 1 lemon

1 tbsp water

1/4 tsp sea salt

Instructions 

1. Place the cashews in a large bowl with hot boiled water for 30 minutes to soften. You can also soak in cool water for at least 4 hours if you prefer. 

2. Drain and rinse the cashews then add them to a food processor or blender with the nutritional yeast, lemon juice, salt and water. Blend until very smooth. You may need to scrape the sides as you go. 

3. Transfer the cashew cheese to a dish or bowl and cover the bowl and refrigerate for 1 hr to firm up a little. The cheese will keep in the fridge for up to 3-4 days.

Vegan mac and cheese

½ cup hemp seeds

1 cup water

1/2 cup of carrots, chopped and steamed 

3 tablespoons + 2 teaspoons tapioca starch (also known as tapioca flour)

2 tablespoon nutritional yeast

1 teaspoon apple cider vinegar

1/4 teaspoon salt

¼ teaspoon garlic powder

+ Several cups of cooked pasta

1. Steam carrots in a pot on the stove or in a microwave. 

2. Add all ingredients except pasta to a blender or food processor and blend until completely smooth.  

3. Pour into a small sauce pan over medium-high heat, and continually stir as it cooks. After about 5 minutes of stirring it will become a cheesy gooey mass.

4. Continue to cook and stir for an additional minute to make sure it has firmed up completely.

5. Add to your favorite kind of pasta and enjoy! 

6. Store extra cheese sauce in an airtight container in the fridge for up to a week.

Spicy Bean Mini-Wraps

Ingredients

75g vegetarian cream cheese
3 tsp dried chives
2 x 25cm tortilla wraps
400g tin of kidney beans, drained
1 small clove garlic, finely chopped
1 tbsp lemon juice
1 tbsp olive oil
1 tsp paprika
1 tbsp tomato purée

Method

 

Stage one

1. Using a fork, mix the cream cheese and chives together in the small bowl.
2. Place the two tortilla wraps side by side on a flat surface.
3. Spread the cream cheese and chive mixture on the two tortillas, dividing the mixture evenly.

Stage two

1. Pour the kidney beans into the sieve and rinse well.
2. Transfer the beans to the medium mixing bowl and slightly mash them with the remaining five ingredients.
3. Again dividing evenly, spread this mixture on top of the cream cheese and chives, leaving a gap of approximately 2cm at the top end of each wrap.
4. Roll the tortilla in a sausage shape, starting from the bottom and rolling toward the gap at the top.
5. Wrap each tortilla in cling film, twisting the ends of the film tightly.

Stage three

1. Refrigerate for 4 hours.
2. Remove the cling film and slice into 6 or 7 even rounds.

Sandwich Collection

Ingredients

Filling one
1 small aubergine, cut lengthways into thin slices
1 red pepper, deseeded and cut roughly into 8 pieces
2 courgettes cut lengthways into thin slices
2 field mushrooms, sliced
½ tsp of thyme
1 tbsp olive oil

Filling two
1 apple, cored and sliced thinly
100g ready to eat apricots, sliced thinly
1 carrot, grated
1tsp of curry paste
Juice of half a lemon
Filling three 

1 tin of kidney beans, drained and rinsed
1 garlic clove, crushed
juice of half a lemon
¼ tsp vegan stock powder
¼ tsp chilli powder
pinch of salt

Filling four
100g sun blushed tomatoes
200g vine tomatoes
pinch of sugar

Filling five
1 tbsp olive oil
200g chestnut mushrooms cut into quarters
1 garlic clove crushed
¼ tsp, vegan stock powder
¼ tsp paprika

Filling six
Grilled halloumi 100g or firm tofu 200g (for vegan version) marinated in 1 tbsp soya sauce

Method

1. Filling one - twice cooked meddi veggie -  Toss all the ingredients in a bowl then roast in the oven 200°C, turning once. (Move onto the other fillings whilst the vegetable roast). Heat a griddle pan to a high temperature and place the vegetables on in batches to create score marks. This should be 2 minutes per side. Place into a bowl, cover and refrigerate.
   
   
2. Filling two - Spiced Apple, Apricot and Carrot - Place apple, apricot, carrot and curry paste in a bowl and gently stir. Add the lemon juice and give it a final stir. Cover and place in the fridge.
   
   
3. Filling three - Kidney Bean Pate - Place all of the ingredients into a food processor and blend until smooth. Transfer to a bowl, cover and place in the fridge.
   
   
4. Filling four – Tomato Zing -  Place the ingredients into a food processor and blend. Transfer to a bowl, cover and refrigerate.
   
   
5. Filling Five - Simple Mushroom Pate - . Gently heat the oil in a frying pan and add the mushrooms and garlic. As the juice from the mushrooms starts to appear add the stock powder. Continue to cook until most of the liquid has evaporated. Place in a food processor and blend. Transfer to a bowl cover and refrigerate.
   
   
6. Filling Six - Simply place slices of halloumi or tofu onto a hot griddle pan for 3 minutes either side.

And finally to the bread! Slice 2 ciabatta loaves into large slices and toast on a hot griddle pan either side for approximately 2 minutes. Time to assemble your mighty mouthful -In this order....tomato zing, kidney bean pate, simple mushroom pate, twice cooked med, griddled halloumi and finally spiced carrot and apple.

Minestrone Soup

Ingredients:

olive or vegetable oil for sauteing
1 medium onion, chopped
2-4 cloves garlic,minced or crushed
3/4 cup dry cannellini beans
1/4 cup dry garbanzo beans
6 cups water
1 bay leaf
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
2 teaspoons fresh oregano
1 1/2 teaspoons salt
1 teaspoon pepper
2 cups chopped tomatoes (or 1 can, with juice)
1 cup cut green beans, fresh or frozen
1 cup zucchini, sliced and quartered
2" piece Parmesan cheese rind
1 small napa cabbage (about 10 oz)
1/3 cup soup pasta (e.g.ditalini, orzo, tiny shells)
1/2 cup red wine
shredded Parmesan for garnish 

1. Heat a heavy 4 quart (or larger) pot over medium-high heat. Add enough oil to coat bottom of pot. Add onions and garlic; reduce heat to medium. Saute until onions are translucent.
2. Add beans, water and bay leaf. Bring to a boil, then reduce heat to low. Simmer 1 1/2 hours, or until beans are just barely tender.
3. Add herbs and seasonings, tomatoes, green beans, zucchini and cheese rind. Return to boil briefly, then reduce heat to low and simmer an additional 30 minutes.
4. In the meantime, thinly slice and chop cabbage. Add to soup along with the pasta and simmer 30 minutes.
5. At this point the soup can be refrigerated (or left on the stove with the heat off for up to 2 hours). Reheat before serving. When ready to serve, add wine and taste for seasoning. Serve topped with grated cheese if desired, or pass cheese at the table.
6. Note: Vegetables can be changed, added to or deleted. Amounts are only suggestions. Dried herbs can be used in place of fresh - cut amounts by 1/2.

 

Pasta con Ceci

Ingredients:

4 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, peeled and smashed
3 tablespoons good tomato paste
1 teaspoon kosher salt, or more to taste
1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
1/2 cup uncooked ditalini pasta (or another small shape, like macaroni)
2 cups boiling water
Crushed red pepper flakes, for serving 

In a large heavy-bottomed pot, heat the olive oil until it shimmers. Add the garlic and cook, stirring until it becomes lightly browned and fragrant. Stir in the tomato paste and salt and fry for 30 seconds or so. Add the chickpeas, pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and most of the liquid has been absorbed, about 15 to 20 minutes. Taste and adjust seasoning. To serve, ladle the pasta into shallow bowls, sprinkle with crushed red pepper flakes, and drizzle a bit of extra-virgin olive oil on top.  

Zucchini Pancakes

Ingredients:

2 cups grated zucchini
1/2 cup grated potato
1 egg
1 tablespoon chopped parsley
1 teaspoon lemon zest
1 pinch breadcrumbs
1 tablespoon unsalted butter
2 tablespoons sour cream or yogurt (optional) 

1. Grate your zucchini and potato using the largest hole on your grater. Let stand in a colander for at least 30 minutes to drain. They will hold together better when you drain out maximum moisture. Salt generously.
2. In a bowl, beat egg, chopped parsley, and lemon zest. Add pinch of salt and pepper to taste.
3. Roll and squeeze zucchini/potato mixture in a towel to soak up moisture. Add pinch of bread crumbs to soak up any leftover wetness.
4. Combine zucchini / potato mixture with egg mixture. Stir well and coat.
5. Turn on over to 200? and place cookie sheet with foil in there to keep your pancakes warm as you make them.
6. Heat 13" skillet on medium high heat. Melt 1 tablespoon of butter. You can use olive oil if you prefer, but butter is delicious. When foam subsides, drop a spoonful of your pancake mixture in. You don't really need to form it in advance, but pat it with a spatula and try to flatten it out as much as possible -- it'll be more crispy that way.
7. Cook 2 at a time in a until golden brown on each side, then place in oven to keep warm to make additional pancakes. Serve as soon as possible, with a dollop of sour cream or (drained greek style) yogurt on top for extra richness.

 

Griddled Polenta Cakes with Caramelized Onions, Goat Cheese, and Honey

• For the polenta:
  
  2 cups whole milk
  2 cups water
  1 teaspoon kosher salt
  1 cup polenta
  2 tablespoons extra-virgin olive oil
  

• For the toppings:
  
  1 tablespoon extra-virgin olive oil
  1 tablespoon butter
  1 yellow onion, halved and sliced in 1/4-inch slices
  2 ounces goat cheese, crumbled
  Honey, to drizzle
  
  Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes, or until polenta is smooth and creamy. Spread the polenta in a 9- by 9-inch baking dish, and set aside to cool. 
  
  While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized, about 20 to 25 minutes. 
  
  Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3-inch round cookie cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side, about 2 minutes, then flip and cook the other sides another two minutes. 
  
  To assemble the polenta cakes, place on a plate, add one tablespoon of caramelized onions to each cake, top each with about a teaspoon of crumbled goat cheese, and drizzle with honey. Enjoy!
  

Creamy Cauliflower Pasta "Carbonara"

Ingredients:

1 tablespoon (12g) olive oil
1 cup (100g) sliced spring onions or green onions
2 tablespoons (20g) roughly chopped garlic
1 cup (200g) Creamy Cauliflower Sauce (from below)
250g cooked al dente pasta (from about 125g dry pasta—for the rigatoni we used, this was about 2 cups dry pasta)
2/3 cup (90g) fresh or frozen green peas, cooked in salted water
Scant 1/2 cup (10g) chopped flat-leaf parsley
6 tablespoons (12g) finely grated Parmesan
Smoked sea salt, to taste (optional)
Freshly ground black pepper, to taste
1 tablespoon (4g) toasted breadcrumbs, or more to taste
 Directions:

1. Heat the olive oil in a large saute pan over medium heat. Add the spring onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook until the onions and garlic are turning light golden. Add the sauce, pasta, and peas and heat everything through, stirring occasionally, about 2 minutes.
2. Once hot, stir in the cheese and parsley, season with smoked salt and black pepper to taste and place in a serving bowl. Sprinkle with bread crumbs and serve immediately. 

Creamy Cauliflower Sauce

2 cups (200g) cauliflower florets (in roughly 1/2-inch pieces)
2 1/4 cups (500g) vegetable stock or broth
1/2 cup (100g) olive oil
Salt to taste

1. In a medium saucepan, cover the cauliflower with vegetable stock and simmer, partially covered, until really tender, about 20 minutes. Blend the cauliflower and stock till smooth with a blender or hand blender. While the blender is running, slowly pour in olive oil to emulsify.
2. Store any leftovers airtight in the refrigerator and use as a creamy sauce, warm or cold.

Asian Noodle Salad Jars

Makes: 4 jars
Prep time: 25 minutes
Ingredients:
For the Spicy Peanut Dressing:

• 2 tablespoons peanut butter
• 4 teaspoons sambal oelek
• 4 teaspoons rice vinegar
• 4 teaspoons soy sauce
• 1/4 cup extra virgin olive oil
• 1 tablespoon black sesame seeds

For the salad:

• 4 ounces soba noodles
• 1 red bell pepper, thinly sliced
• 1 cup shelled edamame beans, cooked 
• 2 large carrots, peeled and shredded
• 4 green onions, thinly sliced
• 1/2 cup crunchy rice noodles

Directions:
1. In large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain.
2. Meanwhile, make Spicy Peanut Dressing: In a small bowl, whisk together peanut butter, sambal oelek, rice vinegar and soy sauce. While whisking, slowly drizzle in oil until all oil is incorporated. Stir in sesame seeds.
3. Divide Spicy Peanut Dressing equally among 4 pint-sized mason jars. Divide soba noodles over dressing. Layer remaining ingredients, ending with rice noodles. Top with lids and refrigerate up to 5 days. To serve, pour onto plate or bowl, stir and enjoy.

Pumpkin Waffles

Ingredients

• 2 cups Bisquick
• 1 tsp Pumpkin Pie Spice
• 2 TB Brown Sugar
• 1 cup Pure Pumpkin
• ¾ cup Milk
• 2 eggs
• 2 TB vegetable oil

Instructions

1. Preheat waffle iron.
2. In a bowl, combine bisquick, pumpkin pie spice and brown sugar. Once combined, add pumpkin and stir. Then add milk and eggs.
3. Drop batter on a preheated waffle iron until iron indicates waffle is ready. Use no stick cooking spray.
4. Serve waffles with butter, syrup and sprinkle with pumpkin pie spice if desired.

Shortcut Polenta

Serves 8

• 2 cups (11 ounces) polenta, preferably medium-grind, not instant or quick-cooking
• 3 cups boiling water
• 3 cups low-sodium chicken broth or water, or more as needed
• 1 teaspoon fine sea salt
• 3 tablespoons unsalted butter
• 1 cup (2 ounces) finely grated Parmesan, plus more for serving
• 1/2 teaspoon freshly ground black pepper

1. Start the polenta at least 8 hours ahead: Add the polenta to a 4-quart heavy saucepan and whisk in the boiling water. Cover and let sit at room temperature for up to 12 hours. (If not using at this point, chill, covered, for up to 2 days.)
2. When you are ready to cook the polenta, add the broth and the salt to the saucepan and whisk well to loosen the polenta, breaking up any clumps. Bring to a boil over medium-high heat, whisking occasionally. Cook, whisking continuously and adjusting the heat to maintain a gentle bubble until the mixture thickens, about 2 minutes (beware of splatters!).
3. Decrease the heat to low to maintain a simmer. Cover and cook, stirring vigorously with a wooden spoon every couple of minutes, and scraping the bottom until the polenta becomes creamy and thick, 10 to 12 minutes. The polenta granules will swell and become tender, and the polenta should retain an appealing toothsomeness.
4. Remove from the heat and stir in the butter, Parmesan, and pepper. Season to taste with salt and pepper and serve at once, passing more cheese around.