Suffice to say this was a big undertaking. Tonight my dad helped me cook. I honestly don't follow recipes, though I read several and then mix and mash, then pretty much ratio/portion everything to taste.
*WARNING* my cherry sauce was impeccable, UNTIL I got to the last step of cooking it; Adding butter. I thought I would be all healthy and use the "EARTH BALANCE OMEGA-3" I found in my parents' fridge, and let me tell you, as a non-seafood eater primarily because of the smell, using this product, while completely VEGAN, was the worst choice of the night. My sauce tasted completely fishy, it rendered it nearly inedible for me. PLEASE HEED MY WARNING, IF YOU DON'T LIKE SEAFOOD, OR YOU DON'T WANT YOUR DISH TO TASTE LIKE IT, *DO NOT* USE EARTH BALANCE OMEGA-3!!!!!!!!!
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| Boiled beets |
Put polenta in pot and follow instructions. Cook most of the way, until polenta gets soft BE CAREFUL not to overly cooked. Add spinach and cook to completion. You can puree again after spinach has been added, if you do not like the consistency of the polenta.
pear and beet salad
Coconut cream chocolate mousse
This was very easy and very fun to make! Put one can of coconut cream in the fridge overnight-- or 6 hours minimum. This allows the watery part to separate from the cream. When it is sufficiently refrigerated, carefully open the can and scoop out the CREAM ONLY! You do not want the gooey watery stuff! Put your cream into a bowl and mix (electric mixer is most preferable). Start mixing on low until it starts to look like whipped cream. Slowly sprinkle in 2 TBS UNSWEETENED or SEMI-SWEET powdered chocolate (I like Hershey's). You can sweeten with something simple like REAL maple syrup. However, be careful as you do not want it to be overly sweet. Turn the blender on high until it starts to thicken and stiffen up.*ALSO* do not over mix your cream. If you do, you will get butter.*
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