Grilled Polenta with Mushrooms
Serves: 4
Difficulty:  Easy
Prep time:  ~10 minutes
Cook time:  20 minutes

Don’t be afraid of polenta.  This recipe is a good introduction to the seductive powers of cornmeal!

1 18-oz tube precooked polenta, cut into 12 slices
½ tsp olive oil
2 medium shallots, thinly sliced (about ½ cup)
2 cloves garlic, minced
4 oz specialty mushrooms (shiitake, oyster and cremini)
1 can (14.5 oz) diced tomatoes, drained
1 tsp minced fresh rosemary
¼ tsp salt
¼ tsp pepper

Coat an outdoor grill or indoor grill pan with vegetable oil. Heat to medium-high. Place the 12 slices of polenta on hot grill. Grill 6-8 minutes preside; polenta is ready to turn when it loosens from the grill and has grill marks. Place on a serving platter and keep warm.
Heat olive oil in a nonstick skillet over medium heat. Add shallots; sauté 2-3 minutes or until just soft. Add garlic; cook an additional minute. Add mushrooms to the shallot mixture and cook until the mushrooms start to give off their liquid, stirring occasionally. Add drained tomatoes, rosemary, salt and pepper. Decrease heat and simmer 5-10 minutes to blend flavors. Serve mushroom mixture over the grilled polenta.

Notes
No polenta? Serve the mushrooms and tomato mixture over rice or quinoa.
A mild onion can replace the shallots.
Any type of mushrooms available should work nicely.
Dried rosemary can substitute for fresh.

Chap Chae
Serves: 4
Difficulty:  Easy
Prep time:  20 minutes
Cook time:  ~10 minutes

Korean food holds a special place in my heart. Try this noodle dish with or without tofu.

4 ounces cellophane noodles, soaked for 20 minutes covered in hot water
2 tablespoons oil
1 carrot, cut into matchsticks
1 onion sliced
2 zucchini, cut into sticks
½ red bell pepper, sliced thinly
2-3 ounces shitake mushrooms, stems removed and caps sliced
4 white mushrooms, sliced
1 ½ cups bean sprouts, washed and drained
4 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
4 scallions, finely sliced
salt and pepper, to taste

Optional marinade:
Blend together:
1 tablespoon sugar
2 tablespoons soy sauce
3 tablespoons sesame oil
4 finely chopped scallions
1 clove crushed garlic
1 package firm tofu, cut into ½ inch cubes
Marinate tofu for ~10 minutes. Drain the tofu. Heat the oil in the wok and fry the tofu in wok prior to adding veggies. Add only one tablespoon of soy sauce when you would add the “soy sauce mixture” below.

Heat the oil in a large skillet or wok over medium heat. While the oil is heating, cook the noodles in boiling water for the duration of the recipe (~5 minutes). Add onions and carrots to the wok and cook for 2-3 minutes until soft. Mix the soy sauce, sesame oil and sugar in a small bowl with half of the sliced scallions. Add the rest of the vegetables to the wok and toss until just cooked. Optional – Drain the noodles and snip into short lengths. Add the noodles and the soy sauce mixture; toss well. Garnish with sliced scallions.

Notes
If you can’t find cellophane noodles, just cook up the veggies and serve over rice.
Substitute the shitake mushrooms with more white mushrooms if unavailable.
Try using ½ cucumber instead of 2 zucchini.
Canned bean sprouts are an acceptable substitution for fresh.
The scallions are completely optional.

Soft Pretzels
Serves: 12
Difficulty:  Easy/medium
Prep time:  30 minutes to 1 hour (plus one hour of rise time)
Cook time: 8-10 minutes

Freshly baked pretzels taste best right out of the oven. These are addictive and easier than you’d think!

1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons vegan margarine, melted
2 tablespoons coarse kosher salt

In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.

Combine 2 cups warm water and baking soda in a shallow dish. After dough has risen, cut into 12 pieces. Roll each piece into a 3-foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes. Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted margarine, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Notes
All-purpose flour can be used for the entire recipe if you don’t have bread flour on hand.
Let the yeast “bloom” for a few minutes before adding the flour to ensure that it is still active.
Any type of sugar will probably work well in this recipe.
Try brushing the finished pretzels with water instead of melted margarine before adding the salt or cinnamon sugar if you’d like less fat.
These are great dipped in marinara sauce.
This would be a wonderful project and learning experience to share with the kiddies.

Corn and Radish Salad with Zesty Lime Dressing
Serves: 8
Difficulty: Easy
Prep time: ~10 minutes

This salad is perfect for a warm spring day. Sweet with a little spicy kick!

4 cups fresh corn kernels
6 medium radishes, sliced thin
½ cup coarsely chopped parsley
¼ small red onion, sliced thin
salt and pepper

Dressing
2 tablespoons fresh lime juice
1 small jalapeno, seeded and coarsely chopped
1 teaspoon sweetener (Agave nectar, sugar, etc…)
¼ cup vegetable oil
¼ teaspoon cumin

In a blender, prepare the dressing by pureeing the lime juice, jalapeno, sweetener and cumin. With the machine on, add the oil. In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season with salt and pepper.

Notes
You can try using bottled lime juice if fresh limes are not available.
Thawed frozen sweet corn instead of fresh works nicely

Sweet and Sour Veggie Stir-Fry
Serves: 4
Difficulty: Easy
Prep time: 10 minutes
Cook time: ~15 minutes

Thai-inspired stir-fry makes for a hearty meal good enough to entertain guests. Easy to prepare ahead of time, this recipe is a quick and easy meal!

2 tablespoons oil
4 shallots, sliced thinly
3 cloves garlic, minced
9 ounces Nappa cabbage, shredded
8 baby corn cobs, sliced on the diagonal
2 red bell peppers, sliced thinly
1 ¾ cups snow peas, trimmed and sliced
4 tablespoons veggie broth
(optional – 8 ounces tofu, rinsed, drained and cut into ½ inch cubes)
2 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons rice vinegar
½ teaspoon red pepper flakes
½ to 1 cup cilantro, chopped

Heat the oil in a large skillet or wok over medium heat. Add shallots and garlic; cook and stir for a few minutes until golden brown. Add the shredded cabbage, toss and cook for 30 seconds to one minute, then add the corn cobs and repeat. Add the red peppers, snow peas and
optional tofu, each time adding a single ingredient and tossing it over the heat for about 30 sec to 1 min before adding the next ingredient. Pour in the stock and soy sauce. Mix the sugar and vinegar in a small bowl, stirring until the sugar is completely dissolved, then add to the wok. Sprinkle in chili flakes and cilantro, toss to mix well and serve.

Notes
Mix this up anyway you want with items you have on hand! Try these substitutions:
shallots – small onion, thinly sliced
Nappa cabbage – ½ green cabbage, shredded
Red peppers – yellow, orange peppers
Snow peas – green beans
Baby corn – frozen or fresh corn kernels