Part 46 (2/2)

SOFT POPPY-SEED POLENTA.

SERVES 4 TO 6.

TIME: 30 MINUTES.

This is mushy comfort food at its best: a simple, creamy polenta that goes great with strongly flavored savory dishes, such as Tomato and Roasted Eggplant Stew (page 179). The poppy seeds make the usually humble polenta really aesthetically pleasing.

5 cups vegetable broth or water

teaspoon salt

1 cup polenta corn grits (polenta)

2 tablespoons olive oil

2 teaspoons poppy seeds

BRING THE water and salt to a boil in a medium-size saucepan. Add the polenta in a slow steady stream, mixing as you pour it. Add the poppy seeds and olive oil, and lower the heat to a simmer. Cook for 12 minutes, stirring often. Turn off the heat and cover. Let sit for 10 more minutes, stirring occasionally.

CHICKPEA-QUINOA PILAF.

SERVES 4 TO 6 AS A SIDE.

TIME: 40 MINUTES.

Nothing fancy, just a nice basic and versatile pilaf with quinoa-the grain of the Aztecs. You can come up with all sorts of variations here-use different beans and different spices and what-not. We like to cook quinoa this way, rather than flavoring it after it's cooked, because it absorbs all the spices so well. Don't forget that cooking with quinoa at least once a week will elevate you to level 7 vegan in no time.

2 tablespoons olive oil

1 small yellow onion, chopped finely (about 1 cup)

2 cloves garlic, minced

teaspoon ground c.u.min

1 tablespoon coriander seeds, crushed

Several pinches of freshly ground black pepper

teaspoon salt

1 tablespoon tomato paste

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