Polenta

(recipe from The Vegan Gourmet)

1 tsp. dried oregano
1 tsp. salt
1 cup yellow cornmeal
2 Tbsp. olive oil

Heat 4 cups water to a simmer over medium-high heat in a heavy-bottomed saucepan.  Crush oregano with a mortar and pestle to a fine consistency, or crush thoroughly with your fingers, then add to the water along with the salt.  Pour in the cornmeal in a slow, steady stream, whisking constantly.  Reduce the heat to medium-low and gently simmer about 20 minutes, stirring almost constantly with a wooden spoon.  As it cooks, the polenta will thicken.  When it is thick enough to pull away from the sides of the pan, the polenta is done.  Stir in the olive oil.  Pour the hot cooked polenta into a loaf pan, cover with plastic wrap so it does not dry out, and allow it to cool at room temperature for at least 1 hour, or refrigerate for up to 2 days.

Polenta can be sliced and heated as desired.  Serve with sauteed veggies.

Cranberry-Pecan Bread with Caraway Seeds

(recipe from Christina Cooks)

3 oz. dried, unsweetened cranberries
1/2 cup fresh orange juice
2 cups whole wheat pastry flour
1/2 cup organic yellow cornmeal
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. caraway seeds
1/4 cup avocado oil (I used coconut oil)
1/3 cup brown rice syrup (I used maple syrup)
2 tsp. grated orange zest
1 1/2 cups unsweetened organic almond or soy milk
1/2 cup pecan pieces, lightly toasted

Preheat oven to 350F and lightly oil and flour a 10-inch deep-dish pie plate.

Mix dried cranberries and orange juice together in a small bowl and soak them for about 15 minutes, stirring occasionally.  Drain, discarding any excess juice.

Mix together dry ingredients.  Mix in oil, syrup and zest.  Slowly add milk until you achieve a thick spoonable batter, but do not over mix.  Fold in pecans and cranberries.  Spoon batter evenly into pie pan and bake for about 35 minutes, until the center of the bread springs back to the touch or a toothpick inserted comes out clean.  Cool for about 10 minutes, then run a sharp knife around the rim and slice the bread into wedges.

(Hearty and not too sweet.)