It’s another cloudy day, but it’s still very warm. We will buy some garden/balcony supplies today and just potter around. I hope I don’t see any tempting new plants at the garden center, but I’m sure there will be some that I want to take home with me. Perhaps we would need a few decorative summer flowers, as most of our plants are grown for food.
Here is today’s plantbased recipe. I made this spicy sausage stew with vegan chorizo, roasted sweet potato, bell pepper and tomatoes and served it with fried mini polenta bites. The whole meal was vegan and a very pleasing combination. It was a nice summer dish, I would say. Here’s how I made it.
1 sweet potato
1 bell pepper
10 cherry tomatoes
2 garlic cloves
Salt to taste
Ground black pepper to taste
Smoked paprika to taste
4 vegan chorizo sausages
Vegetable oil for roasting
Cut the vegetables in cubes and roast them in the oven until done. Season with salt, pepper and smoked paprika.
slice the sausages and add them to the roasting tin. Roast for a
while so that the flavours blend nicely.
125 g polenta
650 ml vegetable stock
1 tsp salt
½ tsp ground black pepper
1 tsp garlic powder
Vegetable oil for frying
Heat the vegetable stock with the seasoning and cook the polenta in it.
Once cooked, spread it on a baking paper and let cool in the fridge for about 30 minutes.
Cut small shapes off the polenta with a cookie cutter and fry them in oil.
I served the stew and polenta with a green salad on the side, consisting of rocket, fresh peas and spring onion. I also added a tomato dipping sauce on the plate.
Have a nice Sunday!