After a less than vegan-friendly Thanksgiving in NY (Parents: they just don’t understand), I was very thankful to come back to a delicious, home-cooked meal on Sunday evening at my friend Kim’s house.
After mixing up the polenta according to the directions on the package, my GF vegan conscious host added a combination of kidney and white beans to the mix. She then spread it out on a baking sheet, brushed on some olive oil and for broiled it for 10 minutes.
As you can see, Kim used parchment paper on the baking sheet, however that’s a step you should probably skip since it came close to burning under the broiler. Just spray the pan and you should be okay.
The plan was to top the broiled polenta with a roast veggie medley.
After chopping them up into cubes and adding some olive oil, salt, pepper, garlic cloves and rosemary sprigs, they went into the oven for an hour at 400 degrees.
They came out perfectly – delicious cloves of roasted garlic, eggplant, squash, tomatoes, mushrooms and onions.
While everything was cooking, I mixed up a GF chocolate cake for dessert. This was the first time I tried the Cherrybrook Kitchen brand and I was very happy with it.
The package instructions said to add 1/2 cup of oil, 1 cup of cold water and 2 teaspoons of vanilla. I usually find GF cakes and such to be on the heavy side, so I normally cut the oil or butter in half as an attempt to lighten things up a little. I then replace the missing oil with applesauce. I’ve never noticed a change in the taste, even in something like chocolate cake. The result is a lighter and lower fat dessert, win win.
The cake itself was actually quite fudgy, almost like a brownie cake. I think the fact that it passed the taste test of a chocolate loving five-year old speaks volumes in itself.
As far as I know, Duncan Hines vanilla frosting is vegan, but if you think or know otherwise, just let me know. I scanned the ingredients and didn’t find any offending items that I could recognize, so our chocolate cake received a nice helping of vanilla frosting.
So simple and so good!