Saturday, May 1, 2010

Another WOW recipe - Leek & Spaghetti Squash Polenta with White Sauce

1 cup thinly sliced leeks (2 leeks)
1 tbsp oil
1 pinch salt and pepper
1/2 spaghetti squash, deseeded
3 cups water
1 vegetable bouillon cube
1 cup cornmeal
1/2 tsp red pepper flakes
1/4 tsp salt
black pepper
White Sauce
1/4 cup earth balance margarine
2 tbsp flour (I used oat flour)
1 tbsp tahini
1 tbsp lemon juice
2 tbsp nutritional yeast
1 cup soy milk
1/2 tsp salt
pepper to taste
Trim off the roots and green leafy ends of the leeks and discard them. Slice the leeks in half lengthwise. Remove outermost layer and discard, then rinse leeks under cool water to remove sand and grit. Slice leeks crosswise into very thin slices. You should have 1 cup of packed sliced leeks.
Heat a skillet over medium heat. Add the leeks, oil. salt and pepper. Stirring occasionally , cook leeks for at least 5 minutes or until partly caramelized.
Remove to a bowl and set aside.
Prick the squash with a fork several times, put it into a very large pot, fill with water, and bring to a boil. Boil squash for 20 minutes until just tender. drain, cut in half, and remove the seeds.
Cut the half into quarters then scrape the strands out with a fork. You should have 2 cups squash, packed.
While the squash is cooking add the bouillon cube to 3 cups of water and bring to a boil.
Add the cornmeal in a steady stream, whisking thoroughly. Continue to whisk.
Add the leeks, pepper flakes, salt and pepper and cook over medium-low heat for 20 minutes or so.
When the squash is ready, add it to the polenta. Mix well and cook for about 5 minutes being careful not to burn.
Scrape out the polenta into an oiled 8X8 inch pan. Cover with plastic wrap, and refrigerate for at least one hour until set.
To make the white sauce, whisk the margarine in a saucepan and over medium-low heat until melted. Add the flour and whisk into a paste. Add the tahini, lemon juice, mustard, and yeast and whisk well. Slowly add soy milk, whisking well to make a smooth sauce. Add salt and pepper and whisk over medium heat until mixture is thickened.
Saute polenta pieces in oil in hot skillet. Serve with white sauce.

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