Introducing New item Of the Week & Challenge Rules
Lunch:
Tofu, cucumber and green sandwich with a little mayonnaise.
sliced cucumbers drizzled with 1000 island dressing.
A small cube of coconut jelly. I forgot to mention in my previous post that I ate about 5 of these last night. During the last process of making this last night, I forgot to stir the mixture together. The final product was left with some areas of creamy coconut on top. YUM! Very refreshing!
The finished platter.
New Item Of The Week: Polenta
Finally this is my first item for “New Item Of The Week section.” Two days ago I bought a tube of Organic Traditional Polenta. When I opened the package a little bit of liquid came out (To preserve the polenta’s freshness just like tofu?). I had no idea what I was going to do with it. Then I remembered what Valerie wrote me in an email, “Leng, I poach eggs in tomato sauce and then when the eggs are cooked, I put the eggs between polenta slices. So it goes polenta, egg, polenta and all of it is covered in tomato sauce with spices! Super yummy! Also, you can bake polenta with olive oil and place or cut it into chunks and use it like you would pasta.”
I didn’t have any tomato sauce and was too lazy hungry to sort through my spices, so I just baked it in the toaster oven for about 10-15 minutes. I did not use any oil, so it stuck to the baking sheet a little. I decided to eat it on the side, plain….it was….too plain. Val was right, I should have used it like pasta instead of a stand alone side. It also had a gummy texture and soft inside. I am guessing this is from the way I cooked it….? Too high heat? not cooked long enough?
I combined the polenta rounds with the cucumber rounds and dressing. This tasted better. I’ll have to find more ways to cook the rest of the polenta tube.
I am going to recycle some rules from past challenges. For the participants, listed below, let me know if there is a rule you don’t like or would like to add.
~~~Rules for Salad Challenge January 2010:~~~
(I listed examples below. You don’t have to follow the list if you do not want to).
1. at least 1 cup (2 handfuls) of raw green leafy vegetables
- Kale, Lettuce, Arugula, Collards, Escarole, Spinach, Swiss chard
2. Contain at least one serving from each of these food categories (these can be cooked or eaten raw):
- PROTIEN: legumes, tofu, seitan, tempeh, gluten, nuts, dairy,
- VEGETABLE (and/or fruit) of different color: carrots, beets, zucchini, sweet potatoes, radishes, bell peppers, red/green onions, herbs,
- CARBOHYDRATES: croutons, pasta,
4. Dressing is optional
5. Add something you consider fun:
- dried fruits, nuts, fresh fruit, more different vegetables (not leafy i.e. broccoli), chocolate chips/carob chips or even potato chips
Participants:
