Comments on: Polenta with Lemony Asparagus and Chickpeas http://blog.fatfreevegan.com/2010/03/polenta-with-lemony-asparagus-and.html Sinlessly Delicious Recipes Sun, 12 Feb 2012 02:36:52 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Corinne http://blog.fatfreevegan.com/2010/03/polenta-with-lemony-asparagus-and.html#comment-84564 Corinne Sun, 20 Nov 2011 22:50:59 +0000 http://blog.fatfreevegan.com/2010/03/polenta-with-lemony-asparagus-and-chickpeas.html#comment-84564 Yummo! Love the look of this, and will definitely put it on my list of things to make when the weather turns a bit warmer! I've never cooked with polenta before, but am keen to learn. Thanks Susan! Yummo! Love the look of this, and will definitely put it on my list of things to make when the weather turns a bit warmer! I’ve never cooked with polenta before, but am keen to learn. Thanks Susan!

]]> By: Nava’s Hearty Lentil and Mushroom Shepherd’s Pie | recipe from FatFree Vegan Kitchen http://blog.fatfreevegan.com/2010/03/polenta-with-lemony-asparagus-and.html#comment-82762 Nava’s Hearty Lentil and Mushroom Shepherd’s Pie | recipe from FatFree Vegan Kitchen Mon, 14 Nov 2011 14:57:12 +0000 http://blog.fatfreevegan.com/2010/03/polenta-with-lemony-asparagus-and-chickpeas.html#comment-82762 [...] squash were still available. I may have been craving and blogging about spring vegetables like asparagus, but it still seemed like autumn in my house as I prepared and photographed fall favorites from [...] [...] squash were still available. I may have been craving and blogging about spring vegetables like asparagus, but it still seemed like autumn in my house as I prepared and photographed fall favorites from [...]

]]> By: AwayNGone http://blog.fatfreevegan.com/2010/03/polenta-with-lemony-asparagus-and.html#comment-14756 AwayNGone Wed, 30 Mar 2011 03:53:19 +0000 http://blog.fatfreevegan.com/2010/03/polenta-with-lemony-asparagus-and-chickpeas.html#comment-14756 Instead of serving this over polenta I served it over a mix of mashed sweet potato and celery root. I also used oregano rather than basil and a vegan "beef" broth and I have to say this was hands down one of my favorite meals EVER. Even my son who hates chickpeas loved this. Instead of serving this over polenta I served it over a mix of mashed sweet potato and celery root. I also used oregano rather than basil and a vegan “beef” broth and I have to say this was hands down one of my favorite meals EVER. Even my son who hates chickpeas loved this.

]]> By: Dawn (Vegan Fazool) http://blog.fatfreevegan.com/2010/03/polenta-with-lemony-asparagus-and.html#comment-14464 Dawn (Vegan Fazool) Thu, 17 Mar 2011 19:40:35 +0000 http://blog.fatfreevegan.com/2010/03/polenta-with-lemony-asparagus-and-chickpeas.html#comment-14464 I linked to this recipe in my blog post about the upcoming Meatout: http://veganfazool.blogspot.com/2011/03/meatout-is-coming.html Hope that is OK, if not please let me know. Thanks for a great fast-fancy meal! Love your recipes as always. Dawn I linked to this recipe in my blog post about the upcoming Meatout:
http://veganfazool.blogspot.com/2011/03/meatout-is-coming.html
Hope that is OK, if not please let me know.

Thanks for a great fast-fancy meal! Love your recipes as always.
Dawn

]]> By: Dawn (Vegan Fazool) http://blog.fatfreevegan.com/2010/03/polenta-with-lemony-asparagus-and.html#comment-14070 Dawn (Vegan Fazool) Wed, 09 Mar 2011 22:57:03 +0000 http://blog.fatfreevegan.com/2010/03/polenta-with-lemony-asparagus-and-chickpeas.html#comment-14070 I just made this and am eating it right now, it is amazing. Beautiful, easy lemon sauce over the chickpeas, contrasts so nicely with the flavorful polenta. Susan, this one is genius (no surprise). I do an easy stove top polenta for anyone interested. Only takes 10 minutes of cooking! Bring 6 cups water (or broth/water combo) to a boil, then add 2 tsp salt (if not using broth). Add 1 1/4 cups cornmeal in a slow stream, whisking as you go. Let simmer about 10 minutes, whisking about every minute or two. You don't have to whisk it constantly, but don't forget about it, either. Put your add-ins at the end (corn, herbs, garlic, whatever). I used the Bob's Red Mill as well. Thanks again! Dawn I just made this and am eating it right now, it is amazing. Beautiful, easy lemon sauce over the chickpeas, contrasts so nicely with the flavorful polenta. Susan, this one is genius (no surprise). I do an easy stove top polenta for anyone interested. Only takes 10 minutes of cooking! Bring 6 cups water (or broth/water combo) to a boil, then add 2 tsp salt (if not using broth). Add 1 1/4 cups cornmeal in a slow stream, whisking as you go. Let simmer about 10 minutes, whisking about every minute or two. You don’t have to whisk it constantly, but don’t forget about it, either. Put your add-ins at the end (corn, herbs, garlic, whatever). I used the Bob’s Red Mill as well. Thanks again! Dawn

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