Vegan Polenta Cakes and Gnocchi Soup


Thanks to Organic Authority and The Healthy Voyager we had an awesome World Vegan Day dinner on Monday. We "veganized" the polenta cakes and did a soup version of the gnocchi. It was perfect!


Original yummy versions:

On the Taira menu: (recipes below)
Gnocchi Soup
Vegan Polenta Cakes



Gnocchi Soup
Serves 4-6
1 box of Delallo Potato Gnocchi (dairy and egg free)
1 bottle of organic Muir Glen Portabello Mushroom Marinara 
2 cups of spinach (break by hand)
Nutritional Yeast (for sprinkling) 


-Prepare gnocchi according to package and drain. Set aside. 
-Heat marinara to light boil then add gnocchi. Remove from heat and fold in spinach. Heat will cook it lightly.  
-Ladle into bowls and sprinkle nutritional yeast. Enjoy the warm yumminess!

Serving Suggestions:
Top with fresh herbs
Substitute Daiya Cheese for nutritional yeast 

Vegan Polenta Cakes
Makes about 4 dozen treats
1 cup no chicken stock (365 Organic Vegetable Broth) 
1 cup non-dairy milk
1 teaspoon sea salt
2 cloves fresh garlic (finely chopped)
1/4 teaspoon ground nutmeg
1 cup steamed and puréed sweet potatoes
1 cup cornmeal - bulk bins at Kokua Market co-op
1/2 package (4 ounces) non-dairy cream cheese (Tofutti brand) 
-Lightly oil 9” x 13” baking pan (for setting mix - no baking involved)
-Steam sweet potato until tender, purée and set aside. 
-In large saucepan, saute fresh garlic in 2 tbsp vegetable stock until softened. Combine rest ovegetable stocknon-dairy milksea salt, and nutmeg; bring to a boil. Stir in puréed sweet potatoes; bring back to boil. Whisk mixture and slowly add in cornmeal. Whisk until the mixture is well-combined avoiding lumps.  Reduce heat, and continue stirring until thick, about 5 minutes. Stir in non-dairy cream cheese until well-combined and smooth. 
-Pour mixture into oiled baking pan and let it set at room temperature for 1 hour or more. 

Serving suggestions:
If you have cookie cutters go ahead and choose your shapes. 
Cut into squares
Drizzle very little agave or maple syrup over cakes 

Enjoy and have fun making it your own!


(Adapted from my Examiner Article)

5 comments:

Vegan Dog's Life said...

Yum! I love gnocchi and that soup looks spectacular! Polenta looks like the perfect dish to go with it, too. :)

Cheryl Allen Salinas said...

This food looks so GOOD and simple too -- my favorite kind! Keep up the good work!

Lindsay said...

I never would have thought marinara and gnocchi could make a soup, but you have just shown me exactly that - thanks Jeri! Yum!

Teresa said...

Oh! Looks delicious, I had no idea that Monday was World Vegan Day. November 1 is my favorite day of the year, what a great day to celebrate conscientious eating.

I'm glad you found me, thank you for the kind words of support.

I love gnocchi, I wonder if I could adapt my great grandmother's recipe to be vegan. You've given me a great idea for a project. I'll let you know how it turns out!

Jeri@GodsDreamsForMe Ⓥ said...

So glad you all like the recipes. Inspiration came from The Healthy Voyager and Organic Authority. I know I just did a post the day before this, but I was so excited about this food I had to share it with you all!

I'd love it if you shared your versions. That would be awesome.

@Teresa - Me too! Nov 1 means holidays are coming!