Italian Vegan Feast

Olive Polenta, Chestnut Mushroom and Pesto Beans, Roasted Fennel, Pine Nut Spinach Salad, and Roasted Garlic

  • Course
    • Main Course
  • Suitable for diet
    • Vegan

Ingredients

Polenta

  • 200g Cornmeal
  • 600ml Water
  • 1/2 tsp sea salt
  • 1 tsp dried mixed herbs
  • 50g chopped green olives
  • 1 tsp of olive oil

Method

1
  1. Boil water and add salt
  2. Pour in cornmeal and whisk
  3. Add all other ingredients and stir until firm
  4. Place in a paper-lined pie plate and press mixture down evenly
  5. Place in fridge until set and firm
  6. Then lift out and cut into wedges
  7. Heat grill pan with oil and grill each side

Italian Vegan Feast

  • Suitable for diet
    • Vegan

Ingredients

Chestnut Mushroom and Cannelli Bean Stirfry

  • 200g Zucchini (1 medium)
  • 1 can Cannelli Beans (240g drained)
  • 2 Tbsp Pesto see recipe
  • squeeze of fresh lemon
  • 1 tsp olive oil
  • pinch of sea salt

Method

1
  1. Slice mushrooms and place in hot frying pan with oil and cook until golden
  2. Add other ingredients and fry until hot and well combined

Italian Vegan Feast

  • Suitable for diet
    • Vegan

Ingredients

Pesto

  • 30g Fresh Basil
  • 2 Garlic Cloves
  • 40g Pine nuts 1/4cup
  • 60ml olive oil 1/4cup
  • 1 tbsp lemon juice
  • 1/4tsp sea salt

Method

1
  1. Blend all ingredients above until smooth

Italian Vegan Feast

  • Suitable for diet
    • Vegan

Ingredients

Roasted Fennel

  • 2-3 fresh fennel bulbs
  • lightly drizzle olive oil
  • pinch of sea salt

Method

1
  1. Slice length-wise and coat with a bit of olive oil and salt
  2. Roast at 400c(200c) until soft and golden
Serve everything in a bowl together with fresh spinach leaves dressed in pesto with a few more toasted pine nuts, green olives, and baby tomatoes grilled, and roasted garlic

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