Mock-Seafood and Polenta

Vegan Italian Mock-Seafood and Polenta Recipe

Region / culture: Italy | Preparation time: 1 hour | Cooking time: 20 minutes | Servings: 4 |

Vegan diet

Introduction

Mock-Seafood and Polenta is a delicious and satisfying dish that is perfect for those looking for a plant-based alternative to traditional seafood dishes. This recipe combines the flavors of vegan prawns, vegan crab, and polenta cubes to create a flavorful and hearty meal.

History

This recipe is a modern twist on traditional seafood and polenta dishes. By using plant-based alternatives to seafood, this dish is not only delicious but also cruelty-free and environmentally friendly.

Ingredients

Polenta cubes

2 cups vegetable stock
3 cloves of garlic, chopped
0.25 cup cayenne sauce
1 cup cornmeal
0.25 cup faux parmesan
salt and pepper to taste

The dish

4 cups polenta cubes
3 packages of vegan prawns (about 18, medium-sized)
1 package of vegan crab, sliced into 0.5 inch pieces (about 2 cups)
1 tbsp olive oil
2 shallots, chopped
2 cloves of garlic, chopped
1 cup vegetable stock
0.25 cup pitted kalamata olives
0.25 cup chopped sun-dried tomatoes
0.25 lb (113 g) fresh arugula (fresh basil works well too)
0.25 cup balsamic vinegar
2 tsp chopped fresh basil
salt and pepper to taste

How to prepare

In a saucepan, combine garlic, stock, and cayenne sauce. Bring to a boil.
Slowly whisk in the cornmeal and stir for 4 to 5 minutes over low heat.
Whisk in the Parmesan cheese and season with salt and pepper.
Pour the mixture into a greased 9" square cake pan and refrigerate for one hour to cool.
Once cooled, cut into 0.5 inch cubes.
Heat oil in a large pan over medium heat and sauté shallots and garlic until translucent.
Add seafood and stock, then simmer to reduce for 2–3 minutes.
Add sun-dried tomatoes and cook for another 2 minutes.
Add arugula and cook until it wilts.
Add polenta cubes and toss to mix.
Add vinegar and basil, and season with salt and pepper.
Serve hot.

Variations

For a spicier version of this dish, add more cayenne sauce or red pepper flakes.
You can also add other vegetables such as bell peppers, zucchini, or mushrooms to add more flavor and nutrients to the dish.
For a creamier texture, you can add a splash of coconut milk or almond milk to the sauce.

Cooking Tips & Tricks

Make sure to refrigerate the polenta mixture before cutting it into cubes to ensure that it sets properly.

- Sautéing the shallots and garlic before adding the seafood will help to enhance the flavors of the dish.

- Be sure to season the dish with salt and pepper to taste, as this will help to bring out the flavors of the ingredients.

Serving Suggestions

This dish can be served on its own as a main course, or paired with a side salad or steamed vegetables for a complete meal. It can also be served with a side of crusty bread or garlic bread for a hearty and satisfying meal.

Cooking Techniques

The key cooking techniques for this recipe include sautéing, simmering, and tossing. These techniques help to develop the flavors of the ingredients and create a delicious and well-balanced dish.

Ingredient Substitutions

If you are unable to find vegan prawns or vegan crab, you can substitute with other plant-based seafood alternatives or tofu. You can also use regular Parmesan cheese instead of faux Parmesan if you are not following a vegan diet.

Make Ahead Tips

You can prepare the polenta cubes in advance and store them in the refrigerator until you are ready to use them. This can help to save time when preparing the dish.

Presentation Ideas

To make this dish look more visually appealing, you can garnish it with fresh basil leaves or a sprinkle of faux Parmesan cheese. You can also serve it in individual bowls or on a platter for a more elegant presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. You can also serve it with a light and refreshing salad or a side of roasted vegetables for a complete meal.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the dish in a microwave-safe container and heat on high for 1-2 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Mock-Seafood and Polenta contains approximately 350 calories, making it a satisfying and filling meal option.

Carbohydrates

The polenta cubes in this dish provide a good source of carbohydrates, which are essential for energy production and overall health. Each serving contains approximately 30 grams of carbohydrates.

Fats

The olive oil used in this recipe provides healthy fats that are important for brain function and heart health. Each serving contains approximately 8 grams of fat.

Proteins

The vegan prawns and vegan crab in this dish are excellent sources of plant-based proteins. Each serving contains approximately 15 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C from the sun-dried tomatoes and vitamin A from the arugula. It also contains iron, calcium, and potassium from the various ingredients.

Alergens

This recipe contains cornmeal, which may be a potential allergen for some individuals. It is important to check for any allergies before preparing this dish.

Summary

Overall, this dish is a well-rounded meal that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a nutritious and delicious option for those following a plant-based diet.

Summary

Mock-Seafood and Polenta is a delicious and nutritious dish that is perfect for those looking for a plant-based alternative to traditional seafood dishes. With a good balance of carbohydrates, fats, proteins, vitamins, and minerals, this dish is a satisfying and flavorful option for any meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a rainy day in the small coastal town of Portofino, Italy. I was walking through the bustling market, seeking shelter under the colorful awnings of the vendors. As I browsed through the various stalls, my eyes were drawn to a stand selling fresh seafood. The aroma of the sea wafted through the air, mingling with the scent of herbs and spices.

I struck up a conversation with the vendor, a weathered old fisherman with sun-bleached hair and a twinkle in his eye. He told me that he had been fishing the waters off the coast of Portofino for decades, and that he had a special recipe for Mock-Seafood that was sure to knock my socks off.

Intrigued, I asked him to share his recipe with me. He chuckled and agreed, pulling out a worn piece of paper from the pocket of his apron. As he dictated the ingredients and instructions to me, I could hardly contain my excitement. I had never heard of Mock-Seafood before, but the combination of flavors and textures sounded absolutely divine.

After purchasing a variety of fresh seafood from the vendor, I hurried back to my tiny apartment overlooking the cobblestone streets of Portofino. I wasted no time in preparing the dish, following the fisherman's instructions to the letter. The scent of garlic and herbs filled the kitchen, making my stomach growl in anticipation.

When the dish was finally ready, I took a bite and was transported to seafood heaven. The flavors were rich and complex, the textures perfectly balanced. The Mock-Seafood had the taste and appearance of the real thing, but without the guilt of harming any living creatures. It was a revelation.

From that day on, Mock-Seafood became a staple in my cooking repertoire. I would often invite friends and family over to sample my latest creation, watching their faces light up with delight as they took their first bite. The recipe became a symbol of my time in Portofino, a reminder of the sights, sounds, and smells of that magical place.

Years passed, and I eventually returned to my hometown, bringing the recipe for Mock-Seafood with me. I shared it with my grandmother, a formidable cook in her own right, and she was immediately taken with it. She added her own twist to the recipe, incorporating a creamy polenta base that elevated the dish to new heights.

Together, my grandmother and I would spend hours in the kitchen, experimenting with different variations of Mock-Seafood and Polenta. We would laugh and talk as we chopped, stirred, and sautéed, creating new memories and traditions along the way.

As the years went by, the recipe for Mock-Seafood and Polenta became a cherished family secret, passed down from generation to generation. Each time I make the dish, I am reminded of that rainy day in Portofino, of the old fisherman with his twinkling eyes, and of the joy of discovering something new and delicious.

So here it is, my beloved recipe for Mock-Seafood and Polenta, a dish that has brought me so much joy and satisfaction over the years. I hope that you will enjoy it as much as I have, and that it will become a treasured part of your own cooking repertoire. Bon appétit!