Vegan Mofo #8: Raw Polenta with Mushroom Ragout

This week we have been attempting to eat high raw and have been doing pretty well with it.  For breakfast and lunch yesterday we had some really great juices, squeezed fresh from our new juicer (which I am in love with).  However, by dinner last night we were ready for solid food and I decided to make one of my favorite raw dishes: Raw Polenta with Mushroom Ragout and we had a purple cabbage, yellow tomato and spinach salad dressed with balsamic and olive oil.   The polenta is amazing and very sweet, creamy and garlicky which is great and the mushroom ragout goes really well with it. This recipe came from Ani Phyo’s Raw Book and I recommend you try it.

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3 responses to “Vegan Mofo #8: Raw Polenta with Mushroom Ragout

  1. I have never tried polenta… raw or cooked. Well, I did have polenta fries once. I loved them. Is regular polenta much different from the fries version (taste wise)? It’s one of those things I’m afraid to try. I’m not sure why. I guess because it’s unfamiliar. I am rather curious though.

  2. cookingforaveganlover

    Polenta can come in different forms- either soft (kinda like grits) or if you let it set it firms up and you can sautee it or fry it up.

    I think raw polenta is even better- basically it’s fresh or frozen corn (if using frozen thaw a bit), salt, pepper, garlic, lemon juice, and raw cashews. It comes out really sweet and garlicky and has the texture of polenta – which yes is like polenta fries …except not crispy.

    You can do some many great things with polenta I just love it. My favorite way to use it is to let it set (or you can buy the tubes of it in the grocery store and just cut rounds) and then brown it on both sides and top with a layer of tofu cream cheese, and sundried tomato sauce ….it’s delicious!

  3. I am so glad this is from Ani’s book as I have it! I just need to use it more often, raw food is awesome 🙂

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