The polenta is a great addition to any vegan breakfast, or as a quick snack on the way to work.
I like to use it as a dip for salad or salad dressings, and to make an easy vegan lunch.
This is a quick and easy recipe that is great for beginners.
It’s easy to make and tastes great.
1 cup of polenta (or a little bit more if you like) 1 tbsp of vegan butter or margarine 1 tbsp organic blueberries, pitted 1 tbsp natural maple syrup 1 tsp cinnamon 1 tsp black pepper 2 eggs 1 tbsp vegan milk or almond milk or vegan cheese 1 tsp vanilla extract 1/2 tsp baking powder or 1/4 tsp baking soda 1 cup frozen vegan kale, sliced 1/3 cup polenta, cubed 1/8 tsp salt 1 tsp fresh ground pepper, to taste Instructions Preheat oven to 350F (177C).
In a bowl combine polenta with vegan butter, margarine and maple syrup.
In a large mixing bowl combine the berries and natural maple syrups.
In another large mixing bag combine the eggs and vanilla and mix well.
Add the polenta mixture and mix thoroughly.
Place the polenta mixture in the bowl of a food processor and process until it is smooth.
Transfer the poltenta mixture into the mixing bowl of the food processor, add the eggs, and pulse until the mixture is incorporated.
Add salt and pepper to taste.
Place a baking tray over a baking sheet and bake for about 30-40 minutes.
Remove from oven and allow to cool completely before serving.
Recipe Notes Nutrition Facts Vegan Polenta and Kale Breakfast Recipe Amount Per Serving Calories 220 Calories from Fat 72 % Daily Value* Total Fat 12g 18% Saturated Fat 1g 5% Polyunsaturated Fat 2g Monounsaturated Fat 4g Cholesterol 30mg 13% Sodium 957mg 38% Potassium 589mg 16% Total Carbohydrates 18g 5g 5%, Dietary Fiber 3g 12% Sugars 2g Protein 17g 34% Vitamin A 3% Vitamin C 4% Calcium 7% Iron 8% * Percent Daily Values are based on a 2000 calorie diet.