Viva La Vegan!

Spinach and Polenta Cakes

Ingredients:

1/2 bunch of spinach, coarsely chopped and cooked

1 cup polenta (corn meal/semolina)

1/8 nutritional yeast

2 cups filtered water

1 cup dates, chopped

 

Method:

Combine polenta, water and dates

Boil in a saucepan until polenta bubbles and mixture expands

Add cooked spinach and nutritional yeast, combine well

Spoon mixture into ramekins (small round dishes)

Let cool or refrigerate until set


Serve in or out of the ramekin with a garden salad

 

Serves 6-8 people

Recipe and Photo © Leigh-Chantelle 2007

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