Vegan Yogini Prepares A Thumb’s Up Dinner for Her Sons
Posted by: Tejaswini
on Feb 11, 2011 
This morning my boys enjoyed a breakfast of leftover polenta with maple syrup on top. Polenta is a dish made from boiled cornmeal that is popular in Italy. I learned how to make it years ago in a cooking class, and yesterday I pulled the recipe off the shelf and adapted it to my vegan diet. The dinner turned out so fabulous that both boys really loved it, and my older son even exclaimed, “You should make this and sell it at one of those summer festivals!”
I’m smiling as I type this, because it was so rewarding to cook something that I love and then not just one, but both boys gave it a thumb's up! This simple yet incredibly delicious dinner consisted of polenta, sautéed vegetables, and fresh arugula (the spicy green that President Obama was criticized for liking). Here are the two recipes, as best as I can remember them this morning. Please comment here (below this article) if you have questions.
~ Please buy organic food whenever possible! It is better for the health of our bodies, and it is better for the healing of our sacred planet earth. ~
Polenta
2 cups polenta
6 cups water
2 teaspoons sea salt
2-3 Tablespoons vegan butter
5-6 Tablespoons vegan cheese
sprinkle or two of ground black pepper
Soak the polenta in the water for a few hours. Add salt; bring to a boil. Stir constantly with a whisk (to prevent clumping) while it boils for ten minutes. Turn off the heat. Whisk in the vegan butter, vegan cheese, and black pepper.
Sautéed vegetables
3-4 tablespoons grapeseed oil
1 medium yellow onion, chopped
15 crimini mushrooms, sliced
2-3 tablespoons soy sauce
1-2 teaspoons cinnamon
1-2 teaspoons ground cumin
2 teaspoons dried basil
½ teaspoon garlic powder
½ cup pecans, chopped
4 oz. jar of capers
sprinkle black pepper
Sauté onion in oil for 5-10 minutes, then add mushrooms and soy sauce. Stir well, then add spices, and sauté for about 15-20 minutes – until onions and mushrooms are soft. Then add pecans, capers, and black pepper, and sauté for 5-10 more minutes.
Please let me know how you like these recipes!
May all beings have food to eat each day.
May all beings everywhere find Peace within.
Om Shanti (Peace),
Yogini Tejaswini
See me live, talking about my soup cookbook here: Yogini Bliss on YouTube
Photo of Teja’s sons by Teja Shankara.
Subscribe to this comment's feed
Thanks for posting this Teja!
Your boys are so sweet. They do seem to enjoy mummy´s cooking
Love and hugs xxx
@ Britt, let me know how you like the recipes after you try them - did your family, being Italian, eat polenta?
@ Natalie, yes, the animal products fall away when the time is right... it will be interesting for you, as an energy healer, to notice how being free of animal products affects the energies... perhaps you could have Miles try these recipes?! Let me know if Lexi likes them too... do they eat polenta in Mallorca much?
Much love to you both,
Teja
