Secrets from spa chefs: vegetarian experts share their favorite recipes and cooking tips

Vegetarian Times, Jan, 1998 by Jennifer Viegas

Polenta

3 cups vegetable stock or
  canned broth
1/2 tsp. salt
3/4 cup cornmeal
1 tsp. butter
1 clove garlic, minced
2 tsp. vegetable oil
2 medium carrots, sliced
4 stalks celery, chopped
1 head broccoli (florets only)
1 medium red bell pepper, roasted,
  seeded, peeled and julienned
2 Tbs. water
8-oz. can coconut milk (see glossary, p. 110)
1 Tbs. curry powder
1 tsp. salt
1 tsp. garam marsala (see glossary, p. 110)
1 cup shredded low-fat mozzarella
  cheese

POLENTA: In heavy, medium saucepan, bring vegetable stock to a boil. Reduce heat to low and add salt. Slowly pour cornmeal into water, stirring constantly. Keep stir ring for about 5 minutes, until polenta is evenly thickened and soupy. Stir in butter and garlic. Adjust the heat to the lowest setting so polenta barely bubbles. Cook, stirring often, until polenta thickens, about 20 minutes. Pour into two 8-inch square baking pans. Let cool slightly, then cover with plastic wrap and refrigerate 3 to 4 hours or until set.

In large skillet, heat oil over medium-high heat. Add carrots, celery, broccoli and bell pepper and cook, stirring often, until vegetables just begin to soften, about 3 minutes. Reduce heat to low, add water and cook, covered, until vegetables are tender, about 7 minutes. Meanwhile, in small bowl, whisk together coconut milk, curry powder, salt and garam marsala. Add to vegetables. Cover and simmer, stirring occasionally, 15 minutes.

Preheat oven to 350 degrees. Coat an 8-inch-square or larger baking dish with vegetable oil cooking spray.

Remove chilled polenta from pans. Place one polenta square into prepared baking dish. Spoon vegetable mixture over polenta; sprinkle with cheese. Carefully place remaining polenta square over top. Bake until heated through, about 15 minutes.

PER SERVING: 181 CAL.; 7G PROT.; 9G TOTAL FAT (7G SAT. FAT); 16G CARB.; 9MG CHOL.; 851MG SOD.; 3G FIBER

Multigrain Flapjacks with Orange Syrup

18 PANCAKES

VEGAN/HONEY

These eggless, whole-grain pancakes topped with a tangy orange-honey syrup are a favorite at Shoshini Yoga Retreat. They also are wonderful served with natural maple syrup or fruit jam.

Orange-Honey Syrup

1 cup honey
1 cup frozen orange juice
 concentrate, thawed
1/2 CUp frozen apple juice
 concentrate, thawed
2 Tbs. cornstarch
2 cups water
1 tsp. ground cinnamon
1 whole orange, thinly sliced
1/2 cup whole wheat flour
1/4 cup unbleached all-purpose flour
1/4 cup rye flour
1/4 cup buckwheat flour (see glossary, p. 110)
1/4 cup cornmeal
1/2 tsp. salt
1 Tbs. baking powder
1 3/4 cups soymilk or rice milk
 (see glossary, p. 110)
1 Tbs. vegetable oil

SYRUP: In heavy, medium saucepan, whisk together honey, juices, cornstarch and water. Bring to a boil over medium-high heat. Reduce heat to low. Add cinnamon and orange slices. Cook until thickened slightly, stirring occasionally, about 5 minutes. Remove from heat.

In large bowl, combine flours, cornmeal, salt and baking powder. In small bowl, whisk together soymilk or rice milk and oil until frothy. Pour wet ingredients over dry mixture and stir well to blend.