Is Teff Polenta the New…Polenta?

If blizzards have you down I have just the remedy. I love that all I have to do is think, “hmmm I wish I could find something to make polenta out of besides cornmeal,” and then teff shows up, like it was lurking around the corner. A grain definitely isn’t just a grain when it comes to Teff. Considered an “ancient grain,” teff has been used in Ethiopian cooking for many years and is just starting to get some traction in modern western kitchens. More people are noticing teff probably because it is a powerhouse of nutrition and is also gluten free. And, it makes awesome, creamy polenta…tah-da! You can enjoy it in its creamy state right out of the pot, or let it set, cut it into shapes, and grill or pan fry. Basically use it anyway you would the more ubiquitous cornmeal polenta. For this recipe, I have created a sort of comfort bowl of creamy teff with roasted vegetables. This recipe is vegan, but you can substitute cheese and cream where noted for a dairy vegetarian version.

“creamy” teff polenta with roasted vegetables

For the Vegetables
2 small golden zucchini
2 small Japanese eggplant
1 red bell pepper
6-8 campari or other small tomato
4 ounces (about 8 or 10) crimini or button mushrooms
1 leek, sliced
1 tbsp. Balsamic vinegar
1/4 tsp. Chinese 5 spice seasoning Read More


A Lentil Stuffed New Year

Happy New Year! The end of the year holiday business, along with launching my brand new Whole, Clean & Green on-line healthy eating challenge has kept me away from the Whole Dish for a bit. It’s great to be back! Speaking of the Whole, Clean & Green Challenge, I was working on a recipe for the meal plans tonight and thought this one would be a great share for the blog. This is perfect for a cold winter weeknight, and if you have leftover filling, it makes a great lettuce wrap or vegan taco for lunch!

quinoa, lentil & fennel stuffed pepper

Makes 4 stuffed peppers
2 cups cooked lentils (prepared from dry or canned lentils will do)
1 cup cooked quinoa
1 cup chopped mushrooms (about 4 ounces)
1 onion, diced
1 cup diced fennel bulb (about half a bulb)
2 cloves garlic, minced
1 tbsp. dried Italian or Sicilian seasonings, or 2 tbsp. fresh herbs
4 bell peppers, blanched, or not blanched if you like them more al dente, tops cut off and insides Read More