Quick vegan lunch – grilled celery and polenta porridge
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ingredients
1 pk celery 2 pk baby carrots 200 g polenta 50 g sunflower seeds 400 g spinach 1 pk garlic 6 tbsp coconut oil 3 tbsp sesame oil
meal
A delicious lunch fast and hearty. This random recipe won us over. We were emptying the fridge and found three heads of celery in it. My husband bought some too, and I probably bought two J Since I’m running a “40 Days Without Meat” project on my Facebook page, I’ve committed to posting a vegetarian recipe every day. That wouldn’t be a problem, since I don’t eat meat and our house only occasionally does fish, my husband and our eldest eat meat outside the house. Anyway, for 40 days I always have to come up with something new. And that’s not so “fun ” anymore , but it’s a creative challenge for me too. So gluten and lactose free, I grilled up some sliced celery. The photo confused the fans, as they thought it was camembert cheese J. To make the dish pretty and colorful on the plate I topped the white with yellow polenta, red carrots and green spinach. Each of them contains different substances that are good for the body.
1. Clean the celery and cut it into rounds of about 0,5cm. Rub your hands with coconut fat and “coat” the celery with it. Place on a baking tray and put in the oven on the grill. The celery should be just overcooked, it should be soft, but not completely. At 200 C° it is like this after about 10 minutes. At the end, add the spinach and garlic for 5 minutes (somewhere in a corner of the baking sheet). 2. When removed from the oven (or even the pan), place the celery and spinach in a warm bowl and pour over the sesame oil and salt. Prepare the carrots while the Vegetable Recipes are grilling. I have a julienne peeler that can be used to grate julienne noodles (5mm). Now I have seen it also on TV sell I recommend it, it is great. 3. Make the polenta porridge in parallel with the others, add salt and 1 tbsp of coconut fat and sunflower seeds to the water in a 2:1 ratio to the polenta. Stir and after a few minutes the porridge will swell up and you can cook it. Be careful with the corn porridge. It thickens quickly, so cook it on a low heat so it doesn’t burn but also so it doesn’t cook at all. 4. The porridge must be eaten immediately, otherwise it will harden. It should therefore be served on a hot plate. If you have cooked more porridge, pour the rest on a baking tray and you can later grill cut-out shapes such as hearts or triangles. Store it in the fridge for the time being. 5. TIP: If you don’t insist on a vegan version, use butter instead of coconut oil when cooking.
