Roasted Butternut Squash with Smokey Haricots and Soft Polenta

More of a mental note than a recipe- simple and good.
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Roasted
1 butternut squash, sliced longways
1 medium onion, in wedges
Pinch of thyme
2 tablespoons olive oil
Roast at 200c 30 mins turning and rotating occasionally (till caramelised).

Beans
Fry:
1 finely chopped onion
3 grated cloves of garlic
1 finely chopped celery stick
Add:
1 tin of tomatoes
200g haricot beans (from a can or soaked and boiled)
1 teaspoon good smoked paprika
2 big handfuls of washed spinach leaves

Polenta
200g polenta
400g water
2 tablespoons poppy seeds (optional)
2 tablespoons olive oil
Mix the oil and water, bring to boiling point. Slowly pour the polenta and poppy seeds from a jug as you whisk. Stir until creamy.

Treasure Bowl

A variation on this Golden Bowl with an added sauce and ideas from this dragon sauce.
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Ingredients
Steamed:
Broccoli florets
Julienned carrot
Red pepper slices

Baked:
Pressed tofu marinated in miso/soy sauce/lemon, rolled in polenta

Boiled:
Brown rice

Blended:
Sesame oil
Poppy seeds
Miso
Soy sauce
Sweet chilli sauce (a little)
Sirracha

Barbeque Bowl

A tasty bowl for making in stages when I’m at home all day.
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Components:
Pulled Pork Jackfruit (or my version here)
– beans – cannelini, aduki, haricot, whatever you fancy
– steamed broccoli with sesame seeds
– brown rice
Veganomicon Barbeque Sauce
– corn on the cob (for kids instead of Jackfruit)

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For extra decadence, put sourdough battered onion rings on top!